Mozzarella, properoni, basil, EVOO.62% hydration.24hour RT dough Dallagiovanna La Napoletana with a Tipo 01 blend.Baked in the Ooni Koda 12. Rocking the OG oven.What else for a Sunday night.by Joes_Kitchen NapoletanaNeapolitanNeapolitan pizzaOoni Koda 🔥pizzaPizza NapoletanaWrite A CommentYou must be logged in to post a comment.
