I've been making pizza for a year and half now. I started on a baking steel then upgraded to a koda 16 last December. I've been using Ken Forkish's recipe for 24 hour dough. I use gold medals neoplitian style flour, it's about 20$ for a 50lb bag and it's down the street. I've been very impressed with it and I'm on my third bag. The tomatoes are from the restaurant supply store. I've been looking for buffalo mozzarella, their is a store in my town but it's always out of my way so I actually have tried that. I've got plenty of basil growing out front now. Honestly as much as I love a good pepperoni pizza I always forget how much I love a margherita pizza. You can taste all the elements in each bite. No one ingredient over powers the other. I don't make it nearly often enough. https://www.searching4zen.com/recipes/24-to-48-hour-pizza-dough/ The back corner is a little under some for my liking but other than that it's perfect.