I hope it’s ok to have a thread where I post my pizzas so I can get feedback if anyone feels like giving it. I’m right at the start of my journey. I’m on about the fourth round of pizza making since getting my Ooni Koda 16.
Today I’m making a same day pizza dough. 64% hydration, Caputo Pizzeria, 0.2% IDY, 1tbsp EVOO. 5 mins with dough hook in KA, 2 mins hand kneeding. Will bulk ferment for 4hrs at 64f, then ball and 4 hrs at 64f (times and yeast percentage taken from table here)