Pizza

I've followed this thread for a while, had some success with the frying pan/grill method but nothing to compare with some of the results on here. Anyway, saw some family at the weekend and took delivery of a much belated joint birthday/christmas present - of an Ooni karu. Very excited to be chucking my first pizza in this evening. I'm going to try wood-fired only, which I know gets mixed reports re consistency/hassle factor, but I've got a temp-gun, lots of kiln-dried hardwood and prepared for it to be finickety. I have made the Ken Forkish 48 hour dough mentioned up-thread, but had to guess with the water temp and I don't think it's looking as lively as other examples I've seen, but hopefully will be edible. Planning on popping to a deli and getting the best quality tinned toms for no-cook sauce, and drying out some thin mozz slices on kitchen paper before using (not time to order fior di latte just yet) - anything sound wrong with this plan / are there any other tips/recommendations for a first timer that people wish they had known? I've got a peel, the problem areas I imagine will be shaping the dough the first time, the success of the dough in general, and dexterity manoeuvring the pizza onto the peel/spinning in the oven etc...