I’ve been using a steel, and recently got a ooni. Didn’t have any neopolitan flour on hand so used bread flour, 60% hydration, fresh mozerella preheated about 25 minutes or so to 750 degrees, turn the flame to low after launching, cooked about 2 minutes. It was good but still a little underdone, bottom not nearly as well done as I would like, but I’m used to cooking NY style on the pizza steel in my oven.
Any tips for cooking technique? I think I prefer the taste of low moisture mozerella, can I use it instead of fresh moz at this temp?
by scoop_and_roll