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A #cheesepizza Kevin McCallister would love

Another “low-n-slow” in @oonihq #koda16

Launched at stone temp of 375C. No flame for a couple minutes. Spin. Flame to low. Spin. Flame to high. Retrieve. Recharge for next pie.

This process has been firing out some quality pizzas. I do love a #neapolitan style, but sometimes the crispy edges and firmer base of what I call a “New World” style is what I’m craving.

I talk about a few different styles of #pizza, how to make the #dough for them, and how to #bake them in my ebook #bakingwithrosehillsourdough which you can grab from my website

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