The 48-HOUR DOUGH - PIZZA MARGHERITA in the Ooni Koda 16 Outdoor Pizza Oven

Pizza Margherita using 48 hour cold fermented dough baked in the Ooni Koda 16 Pizza Oven.
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I'm baking up a classic Pizza Margherita on a batch of my sourdough pizza dough, recipe is on the blog: https://santabarbarabaker.com/homemade-sourdough-pizza-dough-recipe-guide/ For this pizza in my "Marg Every Day" series I'm using a dough ball that's been cold fermented for 48-hours. I show how the dough stretches, bakes, and tastes at 48 hours.

What's your favorite fermentation length? Let me know in the comments!

I hope you enjoy the "Marg Every Day" series and plan to make the Pizza Margherita a part of your every day pizza lifestyle. Thank you to all that like and subscribe. I love you all. One Love!

On the blog: https://santabarbarabaker.com/pizza-margherita-on-48-hour-dough-in-the-ooni-koda-16/

I'm using this 14" Pizza Peel from Ooni to load the pizza: https://shrsl.com/2a4dh

I use this GI Metal Turning Peel to turn the pizza: https://amzn.to/307SqbZ

I serve my pizza on this 14" Wooden Pizza Peel from #Ooni Pizza Ovens: https://shrsl.com/2b1fo

I always let my pizzas rest for a short while to ensure the crust doesn't get soggy, they kick it on this half sheet pan rack set: https://amzn.to/2VZj04P

I use this pizza cutter: https://amzn.to/361d9Ay
Nothing fancy, but sani safe, industry standard and the only pizza cutter you'll ever need.

You can help support Santa Barbara Baker by purchasing Ooni products through this link: https://shrsl.com/2a2rc

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Видео The 48-HOUR DOUGH - PIZZA MARGHERITA in the Ooni Koda 16 Outdoor Pizza Oven канала Santa Barbara Baker