I got a selection pack of Caputo flours and decided to give the Manitoba oro a go. I did a 24h poolish then. 72h cold ferment in bulk, followed by a few hours at room temp in balls.
I only had three balls of dough but the final pizza of the three was damn near perfect. Slightly crisp crust with nice soft interior, great flavour and really easy to handle.
I got very lucky and was given a gozney dome that a friend didn’t use. It’s a massive step up on my Ooni koda 16.
by The_etk