u/riharvey

This is a 24 hour dough w/ Caputo Blue Pizzeria flour baked on Ooni Koda 2 Max.

Fire.

Buffalo Chicken, Pepperoni, Margs.

Delicious.

@oonhi this is the first batch of dough in the Ooni Halo Pro. It’s a game changer!!

#oonihq

Sauce was incredible.

Recipe:

2 cups heavy cream
4 tbsp unsalted butter
4 cloves garlic (finely minced)
1 cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, but 🔥)
1 tsp olive oil

Just curious. I’d love to hear from you guys and see if it’s helped anyone yet!

Here’s the full video in case you guys missed it!

https://m.youtube.com/watch?v=1OO0qfVl1JE&feature=youtu.be

Happy Memorial Day Weekend! Love you guys!

Disclaimer… this was my first ever time recording myself… hopefully it isn’t too bad.

Full Video

https://m.youtube.com/watch?v=1OO0qfVl1JE&feature=youtu.be

PizzApp dough recipe included above.

Hit me w/ any questions, comments, or struggles.

Helpful?
Add to my Halo Mixer Fund (or comment and maybe Ooni will send me one so I can make a follow up video using their mixer w/ the same process!)

Cashapp - $riharvey
Venmo - @cusefan414

Anyone struggling w/ dough that might benefit from a full tutorial? I plan to make a full video from start to finish.

Making the dough, stretch-and-folds, splitting into balls, fermenting, and then the whole baking process. The end product will give you a start-to-finish guide to create the dough and pizza shown above.

I struggled for a long time w/ the Ooni, but kept pressing on... and finally got it, so definitely want to help others who are in the same boat.

Let me know about your interest... and if I get enough, I'll fire it up tomorrow.

Update: Tons of feedback! I'll do it 😄 I'll start the video this afternoon, making the dough, and I'll let it sit overnight. I'll do a 2-hour RT proof, followed by a 14-16-hour CT proof. Then I'll bake the pizza tomorrow afternoon to finish up the video. I'll trim in and make it into exactly what everyone needs to make a successful pizza! I'll make sure I explain everything, and I'll include the dough recipe. Looking forward to helping out!

Update 2:
Full Video will be posted by 5pm EST

Update 3:
Video

https://m.youtube.com/watch?v=1OO0qfVl1JE&feature=youtu.be

Leftover dough from yesterday.

Bacon Parmesan Pistachio Béchamel Sauce with Pickled Red Onion, Pistachio Sprinkle, EVOO.

Borrowed the recipe from Pizzeria Bianco in Phoenix and tweaked it. Dannng it’s good. And I think my dough/crust is better 😂. Sorry Chef Bianco.

Bacon Parmesan Pistachio Béchamel Sauce with Pickled Red Onion, Pistachio Sprinkle, EVOO.

Borrowed the recipe from Pizzeria Bianco in Phoenix and tweaked it. Dannng it’s good. And I think my dough/crust is better 😂. Sorry Chef Bianco.

First attempt. I burned a few of them but I know why. I’ll def fix that on my next bake! Also a few little tweaks to the size of the hole in the middle.

They’re delicious and pretty darn close to NY bagels… which I certainly can’t find in AZ.

Brought the pies from last night to camping. Warmed up perfect on the blackstone!

Warmed up perfect on the blackstone.

6 hour dough, 70% hydration. Recipe in pics.

6 hour dough, 70% hydration. PizzaApp dough recipe included.