Pizza Margherita on 72 hour cold fermented dough baked in the Ooni Koda 16 Pizza Oven.
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It's Marg every day and today's the day for a 72 hour cold fermented Pizza Margherita. 72 hours is many people's favorite cold fermentation length. It often hits the sweet spot of being full of flavor and easy to work with. Have you given 72-hour dough a try? Let me know down in the comments.

I hope you enjoy the "Marg Every Day" series and plan to make the Pizza Margherita a part of your every day pizza lifestyle. Thank you to all that like and subscribe. I love you all. One Love!

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I'm using this 14" Pizza Peel from Ooni to load the pizza: [ Ссылка ]

I use this GI Metal Turning Peel to turn the pizza: [ Ссылка ]

I serve my pizza on this 14" Wooden Pizza Peel from #Ooni Pizza Ovens: [ Ссылка ]

I always let my pizzas rest for a short while to ensure the crust doesn't get soggy, they kick it on this half sheet pan rack set: [ Ссылка ]

I use this pizza cutter: [ Ссылка ]
Nothing fancy, but sani safe, industry standard and the only pizza cutter you'll ever need.

You can help support Santa Barbara Baker by purchasing Ooni products through this link: [ Ссылка ]

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