Margherita – Mother’s Day 🌹

For this pizza I used a 65% hydration dough with instant dry yeast and tipo 00 flour, portioned into 280g dough balls. The poolish fermented overnight, and the final dough sat at room temp (72°F) for 2 hours before going into cold fermentation at 4°C for 48 hours. Baked it in my Ooni Koda 16 at around 850°F.

Topped it with hand-crushed San Marzano tomatoes, fresh mozzarella, pecorino romano, and a drizzle of Tuscan EVOO.