Pesto pizza

Pesto, mozzarella, tomato, basil leaf, topped with grated parmesan. 65% hydration, Julian Sisofo poolish recipe with 24hr cold ferment. Caputo pizzeria flour. Baked for 2min in Ooni Koda 12, 900F on launch and immediately turning heat to low, rotating every 30s.

Pretty happy with how this one turned out! I used to prefer pizzas with tomato sauce but I've started to like them without. They always seem to bake better for me.