Anyone else making pizza on a pizza oven?

I'm trying my best here, 4th attempt with the Gozney Arc.

Right now, my main focus is the dough/crust. I don't have enough air, it's not light and airy enough, but this was the best go yet.

of course one has to finish the meal with a little Lemomcello.

 

I have the Gozney Roccbox. Love it. We typically make thin crust pizzas with lots of toppings and lots of garlic.

 

I have a Roccbox which I love, use it every week. What dough recipe are you using? I'd recommend Vito's 48 hour dough, it's the best I've tried. Easy to work with, easy to stretch, easy to keep air in the crust. Here's the video/recipe.