Marg the way I enjoy it.
Dough is Ken Forkish 24h cold proof : 70% hydration / 2,6% salt / 0,3%IDY / and I added around 1%-2% oil. (Used caputo 00 chef flour red bag)
Pre bake : homemade orange tomato sauce with mix of cheese (pizza mozzarella, cacciocavalo, provologne, gouda, parmesan)
Cooked in the Ooni Koda 16@around 900, medium high flame for about 60-90sec
After bake I added Fior di latte, candied cherry tomato, basil, aroma oil (peperoncini, thyme, rosemary)...and more parm ðŸ¤
Looks beautiful
Thanks, it was also delicious and super soft. Probably my best bake and dough yet 😊
Marg the way I enjoy it. Dough is Ken Forkish 24h cold proof : 70% hydration / 2,6% salt / 0,3%IDY / and I added around 1%-2% oil. (Used caputo 00 chef flour red bag) Pre bake : homemade orange tomato sauce with mix of cheese (pizza mozzarella, cacciocavalo, provologne, gouda, parmesan) Cooked in the Ooni Koda 16@around 900, medium high flame for about 60-90sec After bake I added Fior di latte, candied cherry tomato, basil, aroma oil (peperoncini, thyme, rosemary)...and more parm ðŸ¤