Marg + ‘Nduja by TATCmaybe

Vito Iacopelli’s 48 hour double-fermented dough is the best! by scottiebaldwin

No red sauce by scottiebaldwin

After 2 other dough recipes disasters, I finally made it! by H__Dresden

Garlic olive oil base, fresh mozzarella, ricotta, spinach, basil and parmesan. Cooked in our Ooni Koda 12. by CorgiLady

Sunday night on the Ooni Koda 12 by brodywm

Best looking margherita to date by CorgiLady

My favorite will always be margherita by CorgiLady

Our three favorite pizzas to make by CorgiLady

65% hydration, 2hr warm , 5 hr cold proof. Spicy sausage 🌶 by db17k

Molino Spadoni 7 Cereali – Ooni Koda 12 by BasseTable

This is my attempt at a Neapolitan Margherita – I recently visited the amazing ‘Eataly’ in London and managed to…