My darling wife has arranged for what I think is the best birthday present ever! -She's hiring a portable WFO for me to play with this coming Sunday evening.
My thought is to make a few variations on dough (sourdough/fresh yeast/all purpose/tipo 00/48 and 24 hour ferments) and try em all out. I'll keep the toppings simple.
I'm pretty much in control of getting good pizza out of the home oven, but this will be my first time using a WFO. I'm sure this won't be my last time using a WFO, but I'd like to make the most of it.
Any advice if you've made the transition? Any gotchas to warn be about?