Hey fellow pizza nerds, just wanted to share the results of my latest oven session. I've been focusing on branching out beyond traditional toppings and playing with different flavor profiles and textrues
Hey everyone, just wanted to share my latest bake. I've been working on my dough game for a while now, trying to perfect the fermentation and get that ideal puff and leopard spotting on the cornicione.
Yesterday I fired up my Ooni Koda 2 Pro for the first time and this thing is absolutely insane. Unfortunately I didn't have any pizza dough ready, so I made a quick tarte flambée dough a few hours before just to break it in. Can't even imagine what it'll be like at 400°C+ with proper pizza dough if it already looks like this at lower temps, I'm in trouble 😔🍕
Hey everyone! I'm still relatively new to pizza making but feel like I'm making good progress. My Koda 2 Pro is arriving next week and I can't wait right now I'm working with a household oven and pizza stone.
One issue I keep running into: too much semola sticking to the crust. My dough is at 65% hydration and shapes fine, but I still need semola to prevent sticking and get it to size.
Any tips on reducing the semola on the crust? Would love to clean that up before the Ooni arrives.