Directions
- 1Prepare the poolish: Mix 300g of Caputo Nuvola flour, 680ml of water, 4g of dry yeast, 28g of salt, 10g of olive oil, and 5g of honey.
- 2Let the poolish rest at room temperature for 1 hour, then cold ferment for 19 hours.
- 3Mix the poolish with 500g of Caputo Pizzeria flour.
- 4Bulk ferment the dough for 12 hours.
- 5Ball the dough and cold proof for 16 hours.
- 6Preheat the Ooni Koda 16 oven to 440°F (225°C).
- 7Shape the pizza dough.
- 8Add tomato sauce, mozzarella cheese, and basil leaves to the pizza dough.
- 9Bake the pizza in the preheated oven until cooked through.
Ingredients
- 300 g Caputo Nuvola flour
- 500 g Caputo Pizzeria flour
- 680 ml water
- 4 g dry yeast
- 28 g salt
- 10 g olive oil
- 5 g honey
- 1 tomato sauce
- 1 mozzarella cheese
- 10 basil leaves
Equipment
Ooni Koda 16 Oven
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment