This is my best effort yet with the Ooni Fyra. I haven't perfected neapolitan style yet, so decided to try something different. This is Roman style... made with a higher hydration (80%) sourdough. The oven was superheated, and then let the pellets burn down to hot embers. Then baked on an aluminum pizza tray. This took longer to bake than the neapolitan; about 5 minutes verses 60-90 seconds. The dough was bulk fermented at room temp and then cold fermented several days in the refrigerator. I'm happy with this! Very good
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My best attempt yet - Ooni Fyra
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Club Member
- May 2018
- 1326
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
Hi lostclusters
My sauce is not a precise recipe. I've been using some dehydrated pizza seasoning that I purchased in the bulk section at my Winco supermarket. I don't think they carry it anymore, but since I know the ingredients I'll probably mix some on my own when I run out. I just add it to a can of tomato sauce and add a little tomato paste; let it sit for a couple of hours to rehydrate the herbs. It contains oregano, onion, garlic, fennel, and peppers... I don't know what ratios. Taste great!
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