Pizza night from yesterday! Finally had some decent lighting for photos.
Hand-kneaded direct dough made with Saccorosso flour. Around 62-63% hydration.
– 500g flour
– 0.5g fresh yeast
– 15g salt
– 15 hour fermentation at around 72-73 Fahrenheit
Toppings:
– whole peeled San Mariano tomatoes
– Fior Di Latte mozzarella
– Grana Padano
– Spicy salami
– Fresh basil from my little garden
Baked in my Ooni Koda 16 at around 750-850 Fahrenheit.
Really happy how the crust turned out this time. Hope everyone has a great day, and may your pizza stones stay hot! 🥵
by lovejessiejo