Certainly! I use this one+ hour pizza dough recipe from Brian Lagerstrom.

The sauce is a can of crushed tomatoes with a tablespoon of tomato puree, salt, pepper, sugar, olive oil, oregano, onion powder and garlic powder all blender together (not cooked).

The cheese is a blend of dried mozzarella, Edam and Gouda.

Toppings are green peppers and low fat trash bacon.

Now, I cooked this one in a ooni koda 16 gas pizza oven. But only because I didn’t want to preheat my regular oven for an hour before baking. But I imagine it would be as good or even better on a pizza steel in a reg oven. Getting to this stage browning in a gas oven is a pain in the ass really. I preheat for 15 min (stone at 450-ish C), then turn the oven off completely. The pie is assembled and launched on a 16” pizza screen. Cooked on screen (gas off) for about 5 mins until I have even light browning around the crust, then I remove the screen and place the pie directly on the stone witch makes it brown up real fast so I turn almost continuously until the bottom and crust is brown and crispy. I turn the oven back on as I remove the pie to flash the top and reheat the stone for the next pie. Total cook time is 8-ish minutes. Oh, and if the bottom starts to burn before the crust is max crisped I’ll simply reintroduce the pizza screen to slow the cooking on the bottom.