Margherita Pizza
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.
- 2Prepare 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.
- 3Prepare 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.
- 4Let the poolish rest at room temperature for 1 hour, then cold ferment for 19 hours.
- 5Let the poolish rest at room temperature for 1 hour, then cold ferment for 19 hours.
- 6Let the poolish rest at room temperature for 1 hour, then cold ferment for 19 hours.
- 7Mix the poolish with 500g of Caputo Pizzeria flour.
- 8Mix the poolish with 500g of Caputo Pizzeria flour.
- 9Mix the poolish with 500g of Caputo Pizzeria flour.
- 10Bulk ferment the dough for 12 hours.
- 11Bulk ferment the dough for 12 hours.
- 12Bulk ferment the dough for 12 hours.
- 13Ball the dough and cold proof for 16 hours.
- 14Ball the dough and cold proof for 16 hours.
- 15Ball the dough and cold proof for 16 hours.
- 16Preheat the Ooni Koda 16 oven to 440°F (225°C).
- 17Preheat the Ooni Koda 16 oven to 440°F (225°C).
- 18Preheat the Ooni Koda 16 oven to 440°F (225°C).
- 19Shape the pizza dough.
- 20Shape the pizza dough.
- 21Shape the pizza dough.
- 22Add tomato sauce, mozzarella cheese, and basil leaves to the pizza dough.
- 23Add tomato sauce, mozzarella cheese, and basil leaves to the pizza dough.
- 24Add tomato sauce, mozzarella cheese, and basil leaves to the pizza dough.
- 25Bake the pizza in the preheated oven until cooked through.
- 26Bake the pizza in the preheated oven until cooked through.
- 27Bake the pizza in the preheated oven until cooked through.
Ingredients
- 300 g Caputo Nuvola flour
- 300 g Caputo Nuvola flour
- 300 g Caputo Nuvola flour
- 500 g Caputo Pizzeria flour
- 500 g Caputo Pizzeria flour
- 500 g Caputo Pizzeria flour
- 680 ml water
- 680 ml water
- 680 ml water
- 4 g dry yeast
- 4 g dry yeast
- 4 g dry yeast
- 28 g salt
- 28 g salt
- 28 g salt
- 10 g olive oil
- 10 g olive oil
- 10 g olive oil
- 5 g honey
- 5 g honey
- 5 g honey
- 1 tomato sauce
- 1 tomato sauce
- 1 tomato sauce
- 1 mozzarella cheese
- 1 mozzarella cheese
- 1 mozzarella cheese
- 10 basil leaves
- 10 basil leaves
- 10 basil leaves
Equipment
Ooni Koda 16 Oven