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show & tell
Show & Tell: Sourdough pizza on the Ooni
@charlie · 77d ago · Chicago, US
Three-day cold ferment sourdough pizza dough on the Ooni Koda. Leopard spotting came out perfect.
3 comments
▲@alice·77d ago
Those leopard spots are perfect. What temp are you running the Ooni at?
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▲@bob·77d ago
About 480C on the stone. Key is letting it preheat for a full 20 minutes.
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▲@diana·77d ago
Three-day cold ferment makes such a difference in flavor. Much more complex than same-day dough.
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