Thank you for this! I just ordered my Ooni Koda 16, it won't be here for a couple weeks but I should have pizza for Christmas Eve! Hooray! One question - you are leaving the temp at around 800 for the whole time or do you turn it down after launch of the pizza into the oven? I'm reading a lot of info on the Koda 16 FB group and many people are turning it to the ultra-low setting once they launch. Thoughts?
Thanks for the detailed recipe! I'm really curious about the 5g of water that you hold back for the salt addition --- could you explain your rationale behind this or what experiences led you to doing this?
how much levain do you add in step 2? My levain will be past its ripeness by the time I figure this out, lol.
Thank you for this! I just ordered my Ooni Koda 16, it won't be here for a couple weeks but I should have pizza for Christmas Eve! Hooray! One question - you are leaving the temp at around 800 for the whole time or do you turn it down after launch of the pizza into the oven? I'm reading a lot of info on the Koda 16 FB group and many people are turning it to the ultra-low setting once they launch. Thoughts?
Thanks for the detailed recipe! I'm really curious about the 5g of water that you hold back for the salt addition --- could you explain your rationale behind this or what experiences led you to doing this?