So it happened, first ever pizza in the ooni koda.
I followed 7th floor pizza his recipe for 65% dough
10 hours 19 degree room temperature fermentation and after 32 hours cold at 5 degree. 3 hours room temperature after to get the dough to room temperature.
1: I burned the end by coming to close to the flame, how to prevent this? Quicker with the pizza peel?
2: not everywhere in the pizza the dough was cooked all the way, temperature of the pizza stone was 425+ degree.
3: the stretching of the dough was super difficult, the dough barely wanted to stretch. Any tips ?
4: taste was really good, more salt next time
Any tips from the pro's?
by Extension_Car4403