20" Jalapeno cheese in the Ooni Koda 2 Max. 62% hydration, 72 hour cold ferment. 280g cheese and 225g of sauce with an 800 gram dough ball.

by iheartbicycles

20 Comments

  1. PM_ME_YOUR_TROUT

    Fire!!! Can I come over for dinner sometime? You in Denver by chance, lol?l!!

  2. LivnLegndNeedsEggs

    The amount of information you put in your description makes me realize I have very little pizza knowledge, and I used to work at a pizza place lol

  3. You ever have problems with your dough sticking to your peel?

  4. tehnoodnub

    That looks divine. Maybe add 10-20% more jalapeno and it’s perfect for me.

  5. a_cute_epic_axis

    The irony that the vast majority of NY piece places would have no idea how much stuff they’re putting on and just do it with Italian spidey powers. Looks good, would try.

  6. CaffeineRiddledSemen

    Mate, you just made me audibly moan with hunger haha. I bet it was fantastic!

  7. my god, looks good. add chunks of onion, and i’ll follow unto death.