🍕 Ingredients:
🔘 Spinach&Basil homemade Pesto
🔘 Mozzarella
🔘 ‘Nduja
👨🏼🍳 Dough: Direct Method, 65% hydration💧
🔘 1000g “0” Flour
🔘 650g Water
🔘 1g Instant dry yeast
🔘 25g Sea salt
⚖️ 6x280g Dough balls
🌾 Flour:
Molini Pizzuti Costa D’Amalfi
22 hours fermentation
– 13 hours RT Bulk fermentation
– 7 hours CT Balled fermentation
– 2 hours RT before baking
🌡 RT – Room Temperature (20°C)
🌡 CT – Controlled Temperature (4°C)
🔥 Baked in the Ooni Koda 16 at 430°C for 90 seconds!
#pizza #pizzalover #ooni #oonikoda #food #foodie #kitchen #chef #how #howto #fail #viral #love #happy #7thfloorpizza
3 Comments
Looks like you doesn't dimple your dough ball dimpling give thin center and almost no structure so center will not puff up.
Is that company "Ooni" from Finland?
Since word "uuni" means an owen😅
Edit: Checked it out and it is from Scotland..
Nasty looking pizza nd toppings!