First attempt at a sourdough pizza. Happy with the results.
24 hour proof, cooked at 430 – 450 Celsius in my Ooni Koda 2 Max. Pesto Pizza with fresh mozz and Greek feta Pepperoni with Hot Honey and fresh mozz And a cheeky Nutella pizza 😉
by Chaldeni
2 Comments
LHMNBRO08
What’s your process for the Nutella pizza? I use crushed ice, but I have some issues with that. I recently tried thick sliced carrot, that worked relatively well. Essentially blind baking the dough using something to weigh it down.
Wondered what others approach’s are.
blubyf
What recipe did you use? I try use the gozney one from their pizza volume 1 book but find it a bit too wet as standard
2 Comments
What’s your process for the Nutella pizza? I use crushed ice, but I have some issues with that. I recently tried thick sliced carrot, that worked relatively well. Essentially blind baking the dough using something to weigh it down.
Wondered what others approach’s are.
What recipe did you use? I try use the gozney one from their pizza volume 1 book but find it a bit too wet as standard