Another attempt and more learning on my new oven. Tried new tomatoes and a new sauce recipe. Higher hydration level and a new dough recipe with some dark rye flour. Tasted great but might dial down the rye and cook longer.
60% Hydration dough with 10% of flour weight replaced with dark rye. 12oz WMLM / 10oz sauce. Oregano and pecorino under the cheese. Basil on top with drops of EVOO. Baked in Ooni Koda 2 Max.
by iheartbicycles
2 Comments
Wow!
That sounds like an awesome experiment! Rye flour adds a nice depth of flavor, but I get why you might want to dial it down as it can affect gluten development and make the dough a bit denser. Maybe try 5% next time to keep some of that flavor without it being overpowering?