Neapolitan Pizza in the Ooni Koda 16

Recipe:

Sauce

400g crushed tomatoes, 4g salt, 1 tbsp extra virgin olive oil

Toppings

Fresh mozzarella, fresh basil, extra virgin olive oil

Dough

24 hour cold ferment, 290g dough ball, 75% hydration, 2.4% salt, 0.4% ADY

Bake

Preheat Ooni to 800F with the burners on high.

Once 800F is reached, launch the pizza and turn the burners to low.

After 45 seconds, turn the pizza 180 degrees, bake for a further 45 seconds, then remove the pizza from the oven.