Re: Robenco15 Tries to Pizza

So my client paused our collaboration two months ago, which is fine, was starting to feel a little burned out.

After taking a break I got back to using my Ooni Koda 16, which was nice after using mg home oven non-stop for 9 months. I quickly decided I was sick of the Koda’s L burner and went ahead and ordered a Gozney Arc XL. That arrives on Thursday and I’m very excited.

I did make pizza dough Thanksgiving night with plans for using my Ooni today. However, yesterday I sold my Ooni 🤣

Sooooo, this pizza was made on a steel in my home oven. This was baked in TWO MINUTES. My home oven is a beast 🤷�♂️ 

Steel placed 5″ below the broiler, preheated 550F convection adjusted +35 degrees, broiler on Hi once I start shaping the dough ball. Broiler left on for the entire bake. Steel temp around 740F on launch. 

75% KABF/25% Cairnspring Expresso flour

71% hydration

36 hour cold ferment

Sliced cheese down first, then sauce made of Alta Cucina tomatoes and a pinch of salt.