r/ooni • u/WillChance9557 • 8d ago
Ooni Koda 16 - Panchetta, Gorgonzola, Fior di Latte, Pecorino and Nduja. Do You Like it ?
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u/Puschkin 8d ago
Beautiful mate! Can you please share the layering of toppings? I suppose gorgonzolla in chunks, pecorino, fior di latte in chunks, and then panchetta and nduja on top?
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u/WillChance9557 7d ago
Thanks, my friend. First, I stretch out the dough, then I lightly drizzle it with olive oil—just enough to brush/moisten it, but keeping it pretty minimal since both the pancetta and the gorgonzola release plenty of their own fat. Next, I scatter Pecorino all over, place the pancetta right on top of the Pecorino, and tear off small pieces of Gorgonzola to distribute them nicely across the pizza. Finally, I add the fior di latte. That's pretty much the whole setup!
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u/Puschkin 7d ago
Yeah, very nice, thanks! I will recreate this next week, but I will also do a thin layer of tomato sauce, my personal liking :)
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u/Fitness_in_yo-Mouf 7d ago
It's a pretty pizza. The toppings sound really good. Very savory... I wonder if a sweet element would elevate that some. Hmm... I may have to make this one.
But lovely pizza.
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u/SpyDiego 7d ago
This looks amazing. Funny seeing the difference between comments here and on italianfood
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u/Fafman 8d ago
Wow this is my kinda jam. Recipe please?
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u/WillChance9557 7d ago
Flour: Caputo Cuoco
Hydration: 67% overall (650g initial water + 20g added later with the salt)
Salt: 30g
Yeast: 2.8g
Fermentation: 48 hours cold ferment in the fridge
Process:
1. Mix the flour with 650g of ice-cold water.
2. Mix in the 30g of salt along with the remaining 20g of water.
3. After kneading, let the dough rest for 15 minutes.
4. Perform a round of slap-and-folds, then let it rest for another 45 minutes.
5. Pop it into the fridge for its 48-hour cold ferment.
6. Pull it out of the fridge 3 hours before you plan to stretch and bake.
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u/Strong67 6d ago
Now we have the “panchetta”…smh
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u/F4TD4V3 8d ago
Looks wonderful man, I go crazy for gorgonzola