65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.
Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.
Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻
65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.
Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.
Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻
65% hydration, 10 hr room-temp fermentation + 24 hr cold fermentation. Baked in the Ooni Koda 16.
For the base, I skipped mozzarella completely and went with a bed of shredded Pecorino Romano + EVOO. After the bake, I topped it with: Mortadella • Burrata • Pesto • Crushed pistachios • A final dusting of grated Pecorino Romano.
The Pecorino base was the star for me. It gave the pizza a much saltier, sharper foundation than mozzarella, which worked incredibly well with the creamy burrata, mortadella, pesto and pistachios.
Definitely making this one again!
Feels nice to be back and make more pizzas. This one is 65% hydration, 10 hour room temperature bulk, 24-hour cold ferment, 4-hour final proof. Baked in mi Koda 16.
Sauce:
- Hand crushed San Marzano Tomatoes
- Sea Salt
Toppings:
- Grated Pecorino Romano
- Fresh Mozzarella (drained for close to 6 hours
- Fresh Basil
- Leftover Guanciale from yesterday’s carbonara
Cheers 🍕