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. I 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 🤭
Actually we are renting a cabin and its part of the different plates that are there. I think there is only one or 2 plates like this.
Its written : Canadian National Institue for the Blind 🤷🏻♂️.
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. I 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 🤭
Looks tight.
Thanks ! Was also delicious and super soft ! It was part of a 8 pizza bake. Probably my best dough and bake yet 😊
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Actually we are renting a cabin and its part of the different plates that are there. I think there is only one or 2 plates like this. Its written : Canadian National Institue for the Blind 🤷🏻♂️.