Second batch of dough. 16h in the fridge before freezing and 5 after taking it out of the fridge.
I have a Ooni Koda 12 and usually use around 250g of dough, which seems a bit much. The crust is pretty doughy. Trying to to reduce it next batch.
First one: Olive oil, garlic, fine ground Parmesan, ricotta, pistachios, spinach and topped up with Parmesan
Second: tomato sauce, with some fine ground Parmesan, pine seeds, burrata, ruccola and Parmesan on top
by Speshrider