Dough: 315g ball. 62% water, 2.9% salt. Bulk RT for 6 hours, balled up and put in fridge for 48 hours. Took out of the fridge ~3-4 hours before cooking on the Ooni Koda 12.
sauce: blended San Marzano tomatoes, salt and little oregano.
hot honey – just honey mixed with fermented pepper mash
Salame genovese & fior di latte
astrand
Didn’t you post this yesterday? I borrowed your recipe and an preparing pizza for tomorrow evening – thanks 😀
Robertobeekos
Did you put the honey on it during cooking or afterwards?
4 Comments
Dough: 315g ball. 62% water, 2.9% salt. Bulk RT for 6 hours, balled up and put in fridge for 48 hours. Took out of the fridge ~3-4 hours before cooking on the Ooni Koda 12.
sauce: blended San Marzano tomatoes, salt and little oregano.
hot honey – just honey mixed with fermented pepper mash
Salame genovese & fior di latte
Didn’t you post this yesterday? I borrowed your recipe and an preparing pizza for tomorrow evening – thanks 😀
Did you put the honey on it during cooking or afterwards?
Honestly, too much burnt (risk of cancer).