Ooni Koda 2 Max

The dough is made for two 16″ pizzas. I lowered my current 67% hydration to 65%, and it’s just flour, criscito, water, yeast and salt. It’s cold fermenting for 72 hrs.
Most credit goes to my grandson who was strong enough to lift and carry the bulky 95 lb plus, box with this Ooni Koda 2 Max oven, 40 feet from the front door and into the living room. All I managed to do was open the box, remove some packing material and expose the machine! Aidan put the whole thing together fast, and without needing the book, except to know where the temperature probes went for cooking roasts, etc. 
I made the dough and it’s in the fridge for it’s 72hr CF. While Aidan was at work today, I took the tarp off (The new Ooni cover won’t arrive till Saturday),and I turned on the burners and all seems to working fine. So when it cools down, I’ll recover it. Fortunately the winds that were blowing blocks of wood off the tarp, that were holding it down, and not very well, are gone and we’re experiencing a sunny, calm day today and t…