June 13, 2022 - 7:04pm
Sourdough Pizza with Vodka Sauce, Fresh Mozzarella, Aged Vermont Cheddar & Sausages
Finally starting to get the hang of my Ooni Koda 16 pizza oven. The dough had mostly Caputo 00 flour with a little fresh whole wheat and rye. I used two types of sausages with one being chicken stuffed with cheddar and the other a pork variety with no nitrates or artificial anything.
The dough was fermented after being balled up and refrigerated for 36 hours. I was very happy overall how this came out.
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Vodka source, interesting, now I will need to try that out, as I bake and eat pizza twice a week.
It really made for a tasty pizza.
Best,
Isn
Beautiful pizza Ian, must have hit the spot. Congrats on your Ooni, as an apartment dweller I envy you folks with these pizza ovens.
Benny
It’s been a learning curve for sure but it’s fun to cook with. I guess it’s one of the perks of living in a house 😁.
Best,
Ian
Looks delicious. You had me with the vodka sauce :)
Appreciate the kind words. It was a very tasty combo.
Best,
Ian
Looks great Ian. The crust looks nice. I learned that some pizzaola's consider the leopard spots a defect. I used to get them but now mine are more like yours which is more crispy. The Caputo 00 is so nice to work with and almost essential to get a thin crust. I love the way this oven cooks the toppings like pepperoni and sausage. I prefer a little grease on my cheese like you have. I have found that getting good pizza out of the Ooni was much more more involved than I expected. It took me quite sometime before I felt confident enough to have people over for pizza. .The oven does take some practice to hit the sweet spot of balanced top and bottom heat. I no longer shoot for a 1 minute Neopolitan so I turn the flame to low so it takes 2 or 3 minutes but is much easier to control. I also gave up on the turning peel after a few mishaps like tearing the dough or sloshing the toppings or worse, shoving the pizza into the flames! I now use use a round pizza stone on a lazy Susan bearing to rotate the pie. I get a much more even bake. I found the idea on the pizza making forum.
Look forward to seeing more of your pizzas
Don
Interesting idea with the lazy Susan. I’ve been having trouble with the dough sticking on the peel so I went back to using parchment cut tight and now no more sticking. I turn the heat to low once I put it in the oven and that seems to do the trick. I also make sure to cut the cheese slices thin so they melt completely. I’ve been using mostly Caputo with some fresh milled mixed in. I like the dough I made using some freshly milled durum the best but this one was very tasty as well.
Best regards,
Ian