I feel like I'm really starting to get the hang out of my Ooni!
I did find the crust a bit tough though. Would that be from overworking the dough?
Kneaded by hand, 3 days ferment, 65% hydration, Caputo pizza flour.
Any advice and feedback appreciated!
by PringleCorn
2 Comments
if you are gonna use champignon and you want them to taste of mushroom, slice them ahead of time, lay on a kitchen roll, salt them, cover and wait. then squeeze out the water. they do turn black and look like shit, but they will actually taste of mushrooms.
I would definitely eat both of these pizzas