Been making pizza about 9 months now. Tried the skillet method, tried a Weber attachment, made some NY pies in the oven, and picked up a Koda 16 this week. What a difference. I'm in love.
60% poolish
68% total hydration
3% salt
0.3% active dry yeast
by Tstriple_R
4 Comments
Looking amazing! How long did you let it ferment?
What type/brand of cheese is this? How do you get it so runny? When I use “fresh” mozz from the store it usually just stays in clumps
Looks fantastic
That looks great! Well done! I’m considering buying an Ooni Koda 16, I currently have the 12. But 16″ pizzas look like a great idea! What is the total weight of the dough per pizza?