Caputo Cuoco, Manitoba and Wholewheat Blend(50/40/10).
70% Hydration, 1 hour Autolyse, 72 hours Cold ferment and 7 hours Room temp.
Baked in an Ooni Karu with gas.
The pizza was wonderfully light and crispy. Just the right amount of chew from the Manitoba.
by JazzHatter357
3 Comments
Yummy!!!
Is that oregano??? In that case it ain’t Margherita classic.
Commonly oregano and mozzarella/fiordilatte doesn’t match properly
Gone in 60 seconds