It’s finally warm enough to eat outside! Around a 350g dough ball stretched to 13”. Mozz, sauce, pepperoni, fresh garlic, basil, parm and hot honey. Cooked in the Ooni Koda 16. Dough is 24 hour cold fermented at 65% hydration. by Mocha_Haze outdoor ovenpizzaWrite A CommentYou must be logged in to post a comment.
