Decided to keep it simple this time—no poolish, no cold fermentation. Just a straight 24-hour room temp dough at 63% hydration. Felt great going back to the basics.
Baked in my Ooni Koda and came out with a light and airy crust.
Margherita:
• San Marzano tomatoes, hand-crushed with just salt
• Fresh mozzarella
• Pecorino Romano
• Finished with Tuscan EVOO
Super flavorful, balanced, and the dough had a nice chew with great puff.
Dessert pizza:
First time making one! Spread on warm Nutella right after the bake and finished with powdered sugar. Simple but so good.
by Impossible-Care6283
1 Comment
That always seems to be the fail safe