Air tight tubs for dough, tried the dough trays but they don’t seal as well.

Digital thermometer to get the water temp right.

My ooni came with a thin steel peel which works fine, not sure if they still do.

Ooni pizza cutter is good.

Try the Robertas one day dough recipe, best I’ve used so far.

Did a couple of Calzones last night. Recommend lowering the heat slightly and keeping closer to the right hand edge and toward the front of the oven so you can give it a slightly longer cook. Worked well for me.

They are really good alternatives when you are starting out making your own dough and still making mistakes. When you put a tear in the dough you can make it a calzone instead (fold so the tear is on the top). The few times I have torn the base and tried to forge ahead with a regular pizza it has ended In disaster - it has either stuck to the peel or the pizza stone.

I mainly use mozzarella and Parmesan - I get the mozz in water but generally wrap in a paper towel for 20 mins to soak most of the moisture up. Ricotta is good in small globs.

Another good trick I read somewhere that works is to put your basil in a cup of cold, salted water prior to putting it on the pizza. Withstands the Ooni temps if you do that.

How important is it that the tubs are air right for proving?

+1

I put some cling film over the dough a a towel over the bowl! works just fine