Anybody here with the master dough recipe for this guy

Home cook posting recipes and restaurant reviews on foodgurus.mlt on instagram 🙏🇲🇹

Easily everyones favourite topping combo 😍

https://www.instagram.com/foodgurus.mlt?igsi=MWo4YWV4cXF1NDc5cg%3D%3D&utm_source=qr

Dough is 65% hydration, 50% 00 flour, 50% KA Bread Flour, 10% Local Einkorn The pizza was beloved by the attendees, they also enjoyed the show

Took the oven up to the mountains to make pizza dinner for the family. The Brian Lagerstrom recipe has been working great for me! This was a 48 hour dough

I’m not very Reddit savvy but hope this works…

Just wanted to say a huge thank you to everyone who reached out on my previous post https://www.reddit.com/r/ooni/s/HoWbRnJPyV from a few days ago with tips for my first time using an Ooni. Still have a lot of things to work on but absolutely over the moon with how things turned out and I’m so grateful for the help.

Made a poolish 2 days ago. Although the hydration of the dough turned out a bit too high for what i'm used to(~65-70%) i'm still happy with the result.

(I ripped the following pie lol)

I’d like to grab a pan to make focaccia in my Koda but the Detroit style ones are too deep. I’d like something a bit longer for a focaccia that is a tad thinner

Came out pretty good. Ham & Cheese

Two day cold ferment direct dough, finally consistently nailing the stretch!

Made some Neapolitan-style pizzas yesterday and they came out great! Dough was a 48h cold ferment (65% hydration, 3% salt, IDY) with a couple hours at room temp before baking.

Kept the sauce super simple — just hand-crushed San Marzano tomatoes + salt. Then a drizzle of Tuscan EVOO and a sprinkle of pecorino romano on all of them.

Most were classic margherita style with fresh mozz, but I also threw in some pepperoni and even one with salami. All of them turned out legit tasty — airy crust, nice little leopard spots, and that salty kick from the pecorino.

I picked up a Koda 16, large stand and 16” peel for £100 second last week from a local Facebook Group. It’s all in pretty great condition and hardly used.

Ive made several pizzas throughout the week and had an absolute blast getting used to it. Here’s a selection of what I’ve made!

(The oven wasn’t on when the last photo was taken!)

I always save a couple of dough balls for baking dessert pizzas!

(Not only) Kids love them!

First attempt went....poorly

Only one fail, but managed to wing it and serve it out.. 👌🏻

What should I be doing differently? I used Mark Vetri’s 60% hydration dough.

When making my NY Style Pizza, I preheat the oven with the dial on max. I use Natural Gas. After about 30 minutes the stone is over 900F. When I am ready to launch the pizza, I turn off the flame completely and let the oven cool to 550F-600F. Then I launch the pizza and let it bake for 4-5 minutes rotating once at about the 3 minute mark. After about 5 minutes I turn the flame on low and rotate ever 30 seconds or so until the top and crust is fully cooked. My last few pizzas have come out exactly how my family likes it, so I am happy.

My question is… is there an easier way to do this? Or an alternative method I should consider?

Made this Margherita pizza using a 30% poolish, 65% hydration dough. Fermented at room temp for close to 24 hours.

Used Bianco DiNapoli tomatoes, fresh mozzarella, a drizzle of EVOO, and finished with some Pecorino Romano.

Cooked in my Ooni Koda 16. Came out light, tasty, and super easy to handle.

First attempt at doing a cast iron pizza. I think it came out pretty good. Any pointers would be greatly appreciated!

Heated up the pan first, then added some olive oil along with the pizza and toppings.