8 pizzas tonight for the family.
Range of toppings, including meatballs, Nduja, thick cut pepperoni, mushrooms, peppers and ham.
Dough was a straight forward direct prove, room temp all day for bulk ferment, and then balled about 3 hours before needed.
Baked in an Ooni Koda 2 Pro at around 425C – 450C stone temp.
by Left_Blackberry_4081
8 Comments
Looks great
Awesome!
800-840 F stone temp
They all look good, love the chard on the crust.
what a labor of love! have you discovered any secrets to streamlining your ‘family pizza night’?? ive tried putting finished pizzas in a warm oven straight on the rack but by the time i finish assembling and baking 3 or 4 pizzas in the ooni, the oven warmed pizzas get kinda sad…..
Looks great!
Great looking pies!
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