Hi everyone! I finally got my hands on a bag of Nuvola Super, so I had some friends over for a pizza night to test it out. Baked these in the Ooni Koda 16 and I’m honestly blown away by the results.
The Process:
I started with a biga (800g flour / 400ml water / 3g fresh yeast) and let it ferment for 4h at 15°C followed by 12h in the fridge.
For the final dough, I refreshed it with 160ml of warm water, 5g of fresh yeast, and 25g of salt.
Proofing: 1h at 25°C and then 4h at 15°C.
The crust was incredible!
by PedroJQ