Puffy Ooni Canadian bacon & pineapple pizza from a couple of days ago… maybe my last done in that oven till next year, as we head towards winter. 🍕
pizza
Experimenting with an extra-thick pizza. Perhaps too thick. 🍕
Tonight’s pizzas, cooked in my Ooni Koda oven. I made the dough double-thick from my usual, which I think turned out really well. 🍕
A pepperoni pizza made with Gus Mueller’s recipe and my sourdough starter, cooked in my indoor oven. Not my best shaping effort. A more interesting and chewy texture than my usual recipe, and turned out much better than my previous sourdough pizza attempt. 🍕
Last night’s pepperoni pizza, cooked in my Ooni Koda oven, made with sourdough for the first time. More chewy than usual. Not sure we liked the whole wheat component, though. 🍕
A short time-lapse GIF of sourdough starter growing (with some wheat flour mixed in; I’m preparing sourdough pizza dough). 🍞🍕
The word for day 16 of the Micro.blog photo challenge is “rest”. Letting my roast potato and Canadian bacon pizza rest for a moment before cutting it and adding dollops of sour cream. Mmm, tasty. #mbfeb
A recent pizza I made featuring leftover roast potatoes, Canadian bacon, and sour cream. Very tasty. 🍕
For the past four nights, I made small individual pizzas for my dinners, from the amount of dough I’d normally use for one pizza, but split into four portions. 🍕
Friday’s pepperoni pizza, with a delightfully puffy crust. Preparing the dough the day before really helps. 🍕
