Ooni Koda oven dough was
First Street high gluten flour 58% hydration
20% Sourdough starter
2.7% salt
2% olive oil
2% sugar
.18g IDY
2 day cold fermentation
Stanislaus 7/11 Ground Tomatoes No. 10
Dietz & Watson Pepperoni stick sliced 2mm thick in my Breville Sous Chef food processor.
Galbani WMLM Mozarella
a tiny amount of Tillimook extra sharp cheddar
Boars Head Parmesan Reggiano
Baked it at 650-700f'ish for 5 1/2 minutes. I can't get my Koda to stay at a constant lower temp so I had to keep fiddling with the gas valve. Pre heated at high temp until the stone was 750f, then turned it down. I was going for a NY style thinner pie, I didn't stretch it out enough so it has a much bigger crust than I typically make. It was pretty small, about 11.5 inches when it came out. Or as I like to call it a "personal pizza" I should be ashamed to admit this, but I ate it all in 2 sittings. Really 1, but I but I took a small break to go throw a load of laundry in. I finished it when I got back, but since I got up I technically didn't eat it all in 1 sitting lol. Forgot to get a pic of the bottom, it was pretty dark, had a little bit of crispiness to it, but was still foldable. That Pepperoni's FANTASTIC! It's in Albertson's & Vons in So Cal, elsewhere Safeway should have it. I like the Boar's Head a little better, but this is really really good tasting, and close to half the price. Only thing I dislike, Albertsons, for whatever reason even though it's sealed, they won't slice it for me - which sucks. If I had to do it with a knife I wouldn't lol, would have slices of all thicknesses. But my Breville can turn a stick into perfect thickness slices in about 2.5 seconds, amazing machine indeed. I know there are pre sliced bags of this, but my store doesn't carry them and doesn't know anything about them. I love how they cup up, and I love the lil' pools of grease in them for the extra flavor. Sometimes when the pizza comes out I'll tilt it a few times to get the grease to slosh out onto the cheese. Which absorbs it and it's even better tasting lol. After putting the sauce on I put some extra finely grated Parmesan Reggiano. Then usually a small amount more on the top after it comes out the oven. I also finished the pizza with a few good drizzles of Mike's Hot Honey. The crust was light with more air than dough, which apparently's a good thing according to some Pizzaolio's I've spoken with. Either way it's how I like my pizza, when I make one with a crust.
This wasn't close to my best looking or tasting pizza, but it was still better than any of the local spots. If you like sweet with some heat, Mike's Hot Honey is one of the best pizza additions out there. It might sound odd to put on a pizza, but holy moly I'm going to start buying it by the gallon now lol. It's good on a ton of things.
First Street high gluten flour 58% hydration
20% Sourdough starter
2.7% salt
2% olive oil
2% sugar
.18g IDY
2 day cold fermentation
Stanislaus 7/11 Ground Tomatoes No. 10
Dietz & Watson Pepperoni stick sliced 2mm thick in my Breville Sous Chef food processor.
Galbani WMLM Mozarella
a tiny amount of Tillimook extra sharp cheddar
Boars Head Parmesan Reggiano
Baked it at 650-700f'ish for 5 1/2 minutes. I can't get my Koda to stay at a constant lower temp so I had to keep fiddling with the gas valve. Pre heated at high temp until the stone was 750f, then turned it down. I was going for a NY style thinner pie, I didn't stretch it out enough so it has a much bigger crust than I typically make. It was pretty small, about 11.5 inches when it came out. Or as I like to call it a "personal pizza" I should be ashamed to admit this, but I ate it all in 2 sittings. Really 1, but I but I took a small break to go throw a load of laundry in. I finished it when I got back, but since I got up I technically didn't eat it all in 1 sitting lol. Forgot to get a pic of the bottom, it was pretty dark, had a little bit of crispiness to it, but was still foldable. That Pepperoni's FANTASTIC! It's in Albertson's & Vons in So Cal, elsewhere Safeway should have it. I like the Boar's Head a little better, but this is really really good tasting, and close to half the price. Only thing I dislike, Albertsons, for whatever reason even though it's sealed, they won't slice it for me - which sucks. If I had to do it with a knife I wouldn't lol, would have slices of all thicknesses. But my Breville can turn a stick into perfect thickness slices in about 2.5 seconds, amazing machine indeed. I know there are pre sliced bags of this, but my store doesn't carry them and doesn't know anything about them. I love how they cup up, and I love the lil' pools of grease in them for the extra flavor. Sometimes when the pizza comes out I'll tilt it a few times to get the grease to slosh out onto the cheese. Which absorbs it and it's even better tasting lol. After putting the sauce on I put some extra finely grated Parmesan Reggiano. Then usually a small amount more on the top after it comes out the oven. I also finished the pizza with a few good drizzles of Mike's Hot Honey. The crust was light with more air than dough, which apparently's a good thing according to some Pizzaolio's I've spoken with. Either way it's how I like my pizza, when I make one with a crust.
This wasn't close to my best looking or tasting pizza, but it was still better than any of the local spots. If you like sweet with some heat, Mike's Hot Honey is one of the best pizza additions out there. It might sound odd to put on a pizza, but holy moly I'm going to start buying it by the gallon now lol. It's good on a ton of things.
