Publicité
Les langues disponibles
Les langues disponibles
Burrata Pizza
8.8 (250g) Ooni Classic Pizza dough
5 tablespoons (90ml) Classic Pizza Sauce
2-3 slices prosciutto
9oz (150g) burrata
Handful of small basil leaves
2 tablespoons (40ml) extra virgin olive oil
GR21514-Koda 12 - 28mbar-LIT Essentials guide-CAN-PA-A000D1.indd 21
GR21514-Koda 12 - 28mbar-LIT Essentials guide-CAN-PA-A000D1.indd 21
Method
When your dough and sauce are ready, fire up Ooni Koda 12.
Aim for approximately 752°F / 400°C on the stone baking
board. You can check the temperature quickly and easily using
the Ooni Infrared Thermometer.
Take the burrata out of the fridge so that it warms up to room
temperature. The burrata isn't cooked in the oven on top of the
pizza, but added to the pizza once it's cooked, so it's important
that it's not too cold.
Stretch the pizza dough ball out to 12" and lay it out on your
pizza peel. Using a large spoon or ladle, spread the sauce
evenly across the pizza dough base. Slide the pizza off the
peel and into Ooni Koda 12, making sure to rotate the pizza
regularly.
Once cooked, remove the pizza from the oven. Lay the
prosciutto on top, then the burrata, scatter over the basil and
finish with a generous drizzle of extra virgin olive oil.
Makes one 12" pizza
21
28/01/2022 13:19
28/01/2022 13:19
Publicité
