Such a blast to finally get my Koda. Been dreaming of it for like 6 months now! Finally pulled the trigger and bought one. Canโt wait to do it again as soon as possible. Recipe below!
Dough: 500 grams AP flour 207 grams Caputo Red 00 flour 430 g water (71% hydration) 7g instant yeast 18.5 g Sea Salt
Kneeled by hand using the slap-and-fold technique. 4 hour proof at room temp. Formed 4 portions and then 1 more hour at room temp. The dough was so soft end airy but still strong and stretchy, a really great dough to work with. Used a new metal peel with just a touch of 00 and had no sticking problems thankfully.
Sauce: Bianco DeNapoli Tomatoes Large pinch of salt
Blended lightly to form a slightly chunky consistency
Cheese: Bel Dioioso
My least favorite part. I did not like this cheese much. I will try Bลซf from Whole Foods next time.
I hope to keep sharing more as I make more pizzas. Let me know if you have any questions or advice!
dalecor
Very nice. I havenโt tried the red flour yet. Which yeast did you use?
MD1NA
I like your workstation, and nice job on your pizzas!
3 Comments
Such a blast to finally get my Koda. Been dreaming of it for like 6 months now! Finally pulled the trigger and bought one. Canโt wait to do it again as soon as possible. Recipe below!
Dough: 500 grams AP flour 207 grams Caputo Red 00 flour 430 g water (71% hydration) 7g instant yeast 18.5 g Sea Salt
Kneeled by hand using the slap-and-fold technique. 4 hour proof at room temp. Formed 4 portions and then 1 more hour at room temp. The dough was so soft end airy but still strong and stretchy, a really great dough to work with. Used a new metal peel with just a touch of 00 and had no sticking problems thankfully.
Sauce: Bianco DeNapoli Tomatoes Large pinch of salt
Blended lightly to form a slightly chunky consistency
Cheese: Bel Dioioso
My least favorite part. I did not like this cheese much. I will try Bลซf from Whole Foods next time.
I hope to keep sharing more as I make more pizzas. Let me know if you have any questions or advice!
Very nice. I havenโt tried the red flour yet. Which yeast did you use?
I like your workstation, and nice job on your pizzas!