I've been using my Ooni Karu 16 for several months now, and have really gotten then hang of it:
Caputo semolina and 00 flour FTW. 60% hydration, lil honey and EVOO in the dough. 24hr bulk cold ferment, ball it out + another 24hr cold ferment. I launch at a surface temp of ~750F with the flame all the way down. Get a good cook on the undercarriage, then crank the flame to ~75% to crisp up the top and get a bit more color. Total cook time is around 3-5 minutes.
Sauce is best simple -- Bianco DiNapoli tomatoes, lil salt, oregano, garlic, glug of EVOO.