Made in my Ooni Koda 16. This was the last dough ball of a batch I made a couple weeks ago. It was a 60% hydration same-day recipe, but it turned out better when letting cold ferment for 24 hours.
This ball was in the freezer until last night. Took it out of the fridge around 2:30 this afternoon and baked around 6:30 this evening.
Decided to shred some mozzarella and parmesan rather than use chunks or slices for this one. Also threw some thinly sliced onions on and brushed the crust with a little olive oil before launching. Really happy with how it turned out.
by mikeouch1