That looks great. Care to share your dough prep?

I’ve had my best results using the recipe at https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302

No oil or sugar helps the dough not burn at high temps. I use a combo of 00 of wheat and king Arthur’s pizza flour

The biggest difference is that the ooni seems to add more of browning/crispiness and rapid rise during the cook

You will definitely burn your first 10 pizzas, but you get the hand of it. Trick is to start at high heat and then drop the flame down when you launch, gives you some time for the dough to set so you can move it around

Homemade, have tinkered with a bunch of different types and flours

Kenji’s Thin Crust from NY Times Cooking

Yield: 2 (14-inch) crusts

Ingredients:

• 300grams bread flour (about 2¼ cups, see Tips)
• 7grams sugar (about 1½ teaspoons)
• 7grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)
• 1gram instant yeast (about ¼ teaspoon)
• 150grams cold water (150 milliliters, about ⅔ cup)
• 30grams neutral oil, such as light olive oil, vegetable oil or corn oil
• Semolina or cornmeal, for dusting

Normal US oven at 500 degrees with a pizza stone