6th bake: experimenting with toppings…pickled lemons & caramelized onions with Salame

1st bake ever:

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https://www.reddit.com/r/ooni/comments/1tt5wba/first\\\_2\\\_pizzas\\\_in\\\_o9ni\\\_koda\\\_16from\\\_a\\\_disaster\\\_to/

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2nd bake:

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https://www.reddit.com/r/ooni/comments/1tw6qro/2nd\\\_trial\\\_i\\\_think\\\_i\\\_might\\\_have\\\_overproofed\\\_the/

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3rd bake:

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https://www.reddit.com/r/ooni/comments/1tzwskw/3rd\\\_trial\\\_went\\\_from\\\_underproofing\\\_to\\\_overproofing/

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4th bake: https://www.reddit.com/r/ooni/s/a8kJND4NBU

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5th bake:

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https://www.reddit.com/r/ooni/comments/1u54lwc/5th\\\_trial\\\_pizza\\\_party\\\_13\\\_pizzas\\\_went\\\_great/

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6th bake:

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Managed to get a color I like with a flour mix of 70% Caputo Cuoco and 30% Molino Casillo

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I think I will try a 75/25 next time to make it a tad bit browner.

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Still need to work on my stretching.

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Did 1 veggie no cheese red pizza and a Salame Piccante 9ne on a base of ricotta and added small touches of caramalized onions from south of france "confit d'oignon" on one half and Cortsican pickled lemon "Cedrat" on the other half. It was AMAAAAZINGGGG. Very tasty.

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I had a leftover ball of 200gms so I made some bread/panuozzo.

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