Pretty basic and not nearly as refined as some of y'all but it was delicious. Used the basic pizza dough recipe off Ooni's website (with 9g of MSG added to the dough), had the dough chill in the fridge overnight, then it sat on the counter at room temp for about 6 hours (it was slow to rise, I blame my old yeast). Sauce was just raw whole Bianco DiNapoli tomatoes with some salt, MSG and basil (used the immersion blender to blend everything together). Topped the pizza with some Parmigiano-reggiano and low moisture mozzarella. One pie had Mortadella and Calabrian chilis, the other had some spicy Italian pork sausage (sous vide at 147F for a few hours after removing them from the casing) and Calabrian chilis. Cooked them in my Roccbox until they were done (roughly 60-90 seconds of cooking, I was drinking and let the oven preheat a bit too long). Tore up some basil and threw it on top before eating it over the breadboard like a wild animal.
All in all not a bad effort for throwing everything together last minute, but definitely looking forward to learning from some of the masters here!
by Accurate-Indication8
6 Comments
The dough looks tremendous! What difference does the msg make?
a combination of mortadella and Calabrian chilis is both unique and mouth-watering.
cooking in the Roccbox = perfect Neapolitan touch.
perfection, I do concur.
those meatballs. 🤤
Putting MSG in pizza dough hadn’t occurred to me. That’s a great idea. I’ll try this out next time I make dough.
Meatballs on pizza are totally underrated!!! Looks killer!
Nice!!! 😀