Marinara mastery! Had a can of Fiammante San Marzano and the basil plant had bloomed so made some simple pizzas today.
55% hydration dough, 0.3g yeast and 24h at room temp. Proved the dough for 20h and balled/proved for 4h more. Came out really nice.
The Ooni went off the scale today, my thermometer tops out at 600c and the stone was reading ‘HI’ 😅 I had to actually cool it a bit to about 480.
