Food

Out of context: Reply #1096

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• BuddhaHat4

  Lighting drastically different due to different times of day, but Kenji's Detroit deep dish hawaiian for the kids during the day, and later in the afternoon the fennel sausage and roast capsicum and pepperoni pizzas on 60% hydration Naples style dough for the parents. Deep dish in the oven, Naples pizza in the Ooni Koda 16. Naples dough + Ooni is freaking unbelievable. Really stable, easy to shape dough, copes with toppings and slices really well. 18 hours ferment + rise for all doughs.

  

  
  

  

  
  

  

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  • Wonderful, Buddha! I hope everyone enjoyed the fruits of your labours!Continuity
  • Thanks Continuity, I learn something every time I make pizza, I'm not sure I'll ever tire of it. After yesterday a mate of mine and his wife think I'm a genius.BuddhaHat
  • The dough for that deep dish was sublime, the softest spongiest foccaccia-style dough you can imagine.BuddhaHat
  • Looks delicious. Been wondering if the Ooni Koda is worth it.koma_

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