Fired up the Ooni for two Neapolitan pies this weekend!
- Traditional Margherita: Hand crushed San Marzano tomatoes, fresh mozzarella, pecorino romano, and a drizzle of EVOO.
- Pepperoni: Hand crushed San Marzano tomatoes, oregano, fresh mozzarella, pecorino romano to finish.
Both at 65% hydration and following a 48-hour cold ferment. Very happy with the results!
Cheers 🍕🤙🏻
by Impossible-Care6283
5 Comments
Looks amazing
Which ooni is that?
Amazing! Share the recipe and method please 🙏
Dude, that’s very nice!
Looks perfect. When I get to get those leopard spots , I turn up my temp to 850-900 and I just end up burning the bottom