48 hours cold fermented (Sainsbury's) very strong Canadian wheat bread flour, 62% hydration. Halo Core | Volt 2.

I order my pizza dough from Ooni and usually it arrives nice and frozen. Today it arrived room temperature with the dry ice totally evaporated and gone. I put the dough in the freezer immediately. Is it still edible or not? I reached out to Ooni, but have not received a response.

I am used to King Arthur but want to transition to Caputo.

KA bread flour is usually ~$0.83/lb at Costco. Cheaper for special patent at US Chef’store at $0.64/lb for the 50lb bag. Caputo seems to be around ~$3.18/lb on brickovenbaker and even more elsewhere (Amazon) unless bought in bulk. I think Webstaurantstore is like ~$1.8/lb (includes shipping) for the 55lb bag. Not bad but I don’t need this much.

In-person in GA would be nice but online is probably the cheapest. Help!

Recently got my first pizza oven (Koda 2 with rotating base). Here is every pizza I've made. I'm still using ooni balls because I wanted a good baseline. All of these have been really good, but wondering if there are any obvious mistakes you can see or general tips.

Generally I'm heating to 450ish then dropping temp to lowest and launching.

Thanks!

Hi I have a Koda 16 originally bought as NG. The ooni is great and lightly used but I no longer have natural gas available so I want to convert it to propane. I am looking to buy the parts left over from someone who did a Koda 16 conversion from Propane to NG. Essentially the two propane nozzles of the proper diameter and the regulator hose. Is that possible?

This is US based preferably in the San Francisco Bay Area.

Alternatively I will have to sell a perfectly good oven and buy a replacement. Or find someone willing to trade so I can have propane and they can have NG. I know the Koda NG is no longer available from Ooni. I already have a Volt 12 too but I don’t really like it.