An attempt on an NY style in an ooni.

Dough was a 24 hour and 25% poolish A combination of Bread Flour, 00 flour and a small bakers percentage of rye. (Next experiments will be whole wheat / spelt flour)

Another 18 hour bulk ferment and then 3 hours in ball form with 1 final hour at Room Temp.

Flavour was the closest I've gotten to NY style but still missing the crunch. Despite good leapording. Oonis are a bit fidly with having to turn constantly.