Star-shaped Pizza With French Ingredients
  1. Make the dough using the direct method with 360g "00" flour, 235g water, 0.5g instant dry yeast, and 8g sea salt.

  2. Ferment the dough for 45 hours total: 10 hours at room temperature for bulk fermentation, 32 hours at controlled temperature (4°C) for balled fermentation, and 3 hours at room temperature before baking.

  3. Bake the pizza in an Ooni Koda 16 oven at 400°C for about 120 seconds.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍕Pizza

Cuisine🇫🇷French

Occasions🎉Celebration🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

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