I've recently bought the karu 12 although have been making pizza in various ways for years.
As @obssaid the ooni dough recipy is good. Use the app to scale. A decent flour makes a difference though such as cuputo.
an easy sauce is to lightly fry some garlic in a good glug of olive oil before...
I agree with Jim, was it a kit or AG?
The haze should come from the malt. Swirling the yeast is more for the taste (I'm not a fan of doing that) although it will make it more opaque in the glass.
Make sure it's carbonated and conditioned ok and if it tastes OK don't worry about it.
Unfortunately didn't get a post cook photo but the pulled pork rolls went down very well.
Cook was a bit eventful as it was too big for smokey joe so ended up in the broil King with some cherry pieces for smoke while i was working and finished in pizza oven.
No, the accounts arrived.
They may predate degree's but they were early day engineers working by trial and error (data gathering) to understand solutions to a problem.
You need to keep the grills protected with oil when storing. Mines a few years old but can go rusty if they get damp. I clean before use and then oil cold before heating. After that oil the meat is best.
I use one of the pump oil sprays and refill with veg oil.