Made these while doing arts & crafts with my kid. Dough details: – 65% hydration – 48-hour cold ferment -…
65% hydration, about a minute in the Koda. Pulled to 14 inches, rolled about an inch of it inwards to…
marinara has to be my favorite pizza. absolute GOAT 4 pizzas poolish 350 Caputo pizzeria 350 water 5 fresh yeast…
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining
72 hour CF, 400c stone temp and bake temp Ooni Koda 16 Margherita: San marzano tomatoes, pecorino, basil, buffalo mozz…
Baked at 950F for 50 seconds. 275 dough ball pulled to 14 inches. I accidentally made a poolish of 300g…
Prosciuto cotto e funghy by thomkka
Simple Marinara with some pecorino by thomkka
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment by f_cinergytraining
Chorizo + olives, yes or no? Tasted amazing by thomkka
Mortadella/Ricotta by Murparadox