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some windy #pizza making last night on @oonihq #koda16 but the wind is no match for this beast ๐Ÿ’ช

48 hour #sourdough crust using the Neapolitan #recipe alt from the ebook

Solid 14โ€ pizza, and a bit thicker crust. This was a 330g dough ball.

Cooked low-n-slow

Stone temp was about 350C (660F) when launched. Cooked for about 6 minutes without a flame / low flame combo.

@pizzainthesac calls this the NeoNY, but NeaNY might be more accurate although doesnโ€™t have the same ring ๐Ÿ˜‚. A Neapolitan dough baked with NY style times and temps.

This one was topped with olive oil, shredded mozz, granulated garlic (my newest favorite topping), and pepperoncini (my oldest favorite topping ๐Ÿ˜‚)

This whole rhsd thing started from a love of pizza. So if you havenโ€™t made the pizza dough recipe yet, please do. Itโ€™s the first sourdough recipe I made and is great in your home oven (even better in an Ooni ๐Ÿ˜‰)

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