Made these while doing arts & crafts with my kid.
Dough details:
– 65% hydration
– 48-hour cold ferment
– 272g dough balls
Baked in the Ooni Koda 16.
Toppings kept simple but dialed in:
– Hand-crushed San Marzano tomatoes + sea salt
– Fresh mozzarella
– Fresh basil
– Tuscan extra virgin olive oil
– Light finish of shredded pecorino romano
Really happy with the crust on these — nice consistency, soft interior, and some solid leopard spotting without over-charring. Flavor came out super balanced between the sweetness of the tomatoes and the salt from the pecorino.
by Impossible-Care6283