June 11, 2022 - 6:18pm
Saturday night pizza bake
I finally got my 7-ball batch of dough made yesterday. Six balls went into the freezer and one went into the refrigerator for tonight's bake. Dough ball weight 546 grams @ 18" diameter, 24 Hr. cold ferment. 8-minute bake.
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A classic NYer! Nicely done and of course a proper paper plate! What’s your secret for using frozen dough? I could never get it to work very well.
I made 6 pizzas tonight in the Ooni about two minutes for each and one granny in the kitchen oven for a family get together. They were disappearing as fast as I could make them sometimes even before I could get a slice much less a picture. I did try your Italian dry salami suggestion last week and it was delicious.
Cheers Don