Had the urge for some Zaa... its been a week or two...
This one checked all the boxes... Tried 60% hydration...24 hour room temp ferment, 24 hour cold temp.. Divided the dough. froze some...shaped and brought a ball to room temp..
Cento organic San Marzanos... fresh smoked Mozz from a Salumeria down the road..
And got my Ooni screaming hot...like a freaking blast furnace
Cook time probably a minute...
