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.