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Possibly a bit late now, but in this weather I've had good results with 0.25-0.5% active dried yeast and a ladle of sourdough starter (ideally active, but have had luck even straight from the fridge). I've been getting decent enough dough in 5-6 hours; not quite as good as multiple-day slow ferments, but more than acceptable results coming out of the Ooni.
Thrustvector
I always do the pan + grill technique and I find hot but not scorching works well for me in the pan.
Still a must to have all the ingredients ready to go as you want to top it quite quickly, especially since I usually let the dough start the cook without any sauce for a little bit, which I feel helps with getting rid of moisture.
Had debated whether to make pizza tonight and tomorrow and now I feel like I have to. Will the hot weather make it possible for me to have a sourdough base ready for tonight? 🤔