Cheese pizza on 48-hour cold fermented sourdough baked in the Ooni Koda 16 Pizza Oven.
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Ooni Sourdough Pizza Recipe: [ Ссылка ]

The Santa Barbara Baker sourdough pizza crust recipe at 48-hours of cold fermentation. This is a dough ball from my newly updated recipe vid: [ Ссылка ]

A classic cheese pizza baked in the Ooni Koda 16. Going for a New York style slice vibe here as much as you can with the Ooni. For pies like this I'm always slicing into 4 and always wish there was more. Time to make some more dough. Hope you are too. Thank you to all who support the channel! One love!

Santa Barbara Baker Sourdough Pizza Crust Recipe, Full How-To Video: [ Ссылка ]

#Pizza recipes and more: [ Ссылка ]

World's Best Pizza Sauce Recipe: [ Ссылка ]

How to Stretch a Round Never Sticky Pizza: [ Ссылка ]

Easy Thin & Crispy Yeasted Pizza Dough Recipe: [ Ссылка ]

How to Make Store Bought Pizza Dough Awesome: [ Ссылка ]

I use this 14" Pizza Peel from Ooni to load my pizzas: [ Ссылка ]

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

I serve my pizzas 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.

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