How I make a Classic Margherita Pizza | Ooni Koda 16

The Classic Margherita in the making.

🍕 Ingredients:

🔘 Tomato Sauce
🔘 Mozzarella
🔘 Fresh Basil
🔘 Extra Virgin Olive Oil
🔘 Sea Salt

👨🏼‍🍳 Dough: Direct Method

🔘 650g "00" Flour
🔘 425g Water
🔘 0,7g Instant dry yeast
🔘 16g Sea salt

⚖️ 4x265g Dough balls

🌾 Flour:
Blue Caputo, 65% hydration💧

22 hours fermentation
13 hours RT Bulk fermentation
6 hours CT Balled fermentation
3 hours RT before baking

🌡 RT - Room Temperature (20°C)
🌡 CT - Controlled Temperature (4°C)

🔥 Baked in the Ooni Koda 16 at 430°C for about 90 seconds!

🔔𝐃𝐨𝐧'𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐮𝐩𝐝𝐚𝐭𝐞𝐬.
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