After just absorbing as much content as possible without a lot of interaction I would like to share a successful recipe of mine.
The dough is 60% hydration, Caputo Pizzeria, 0,3% ADY, 72h cold ferment.
My oven is an "ooni-type" gas powered, that probably reaches around 700-750F.
Toppings are melted dark chocolate with a little bit of heavy cream, "paçoca" (is a dry peanut candy made of ground peanuts and sugar - nothing fancy) and marshmallow.
I baked the skin with heavy cream acting as a sauce to prevent too much bubbling (couldn't find a better alternative so far), and added the rest of the toppings later, returning the pizza to the oven just for a few seconds to melt the marshmallows.
