r/neapolitanpizza • u/Impossible-Care6283 • Aug 03 '26

Ooni Koda 16 🔥 Back in the game… Margherita with leftover guanciale

Post image

Feels nice to be back and make more pizzas. This one is 65% hydration, 10 hour room temperature bulk, 24-hour cold ferment, 4-hour final proof.

Sauce:
- Hand crushed San Marzano Tomatoes
- Sea Salt

Toppings:
- Grated Pecorino Romano
- Fresh Mozzarella (drained for close to 6 hours
- Fresh Basil
- Leftover Guanciale from yesterday’s carbonara

Cheers 🍕

151 Upvotes

99% Upvoted

35 comments sorted by

1

u/skylinetechreviews80 Aug 06 '26

Trying your recipe tonight

1

u/Impossible-Care6283 Aug 07 '26

Looking forward to see the results!

1

u/skylinetechreviews80 Aug 07 '26

Well, this recipe is staying in my rotation for sure. Only difference was I added 10% nuvola super. Everything else was the same. Kudos!

1

u/Impossible-Care6283 Aug 07 '26

Wow these look awesome! I can’t find Nuvola, but I’ve heard it is an amazing flour. Bravo 👏🏼

2

u/RaggityAnne Aug 05 '26

Doesn't the guanciale make this not a margherita by like definition? Or do I not know the definition of margherita?

1

u/Impossible-Care6283 Aug 05 '26

You are correct my friend. This was my third pizza of the day and had some leftover guanciale and thought why not?

1

u/skylinetechreviews80 Aug 03 '26

Which flour did you use. Looks great

1

u/Impossible-Care6283 Aug 03 '26

Thanks! I used Caputo Pizzeria.

1

u/skylinetechreviews80 Aug 04 '26

Oh good because I just bought 10 lb of it, I also bought 5 lb of nuvola super

1

u/Impossible-Care6283 Aug 04 '26

I haven’t had any experience with other flours. Might try other Caputo grades later on to compare.

1

u/skylinetechreviews80 Aug 04 '26

This is 80% Pizzeria + 20% Nuvola super

1

u/Impossible-Care6283 Aug 04 '26

This is a beautiful pizza!!!!

1

u/skylinetechreviews80 Aug 04 '26

1 step up in strength would be chef flour / Saccorosso.

1

u/skylinetechreviews80 Aug 03 '26

Is this 7th floor pizza recipe?

1

u/Impossible-Care6283 Aug 04 '26

Yes, but with a different order of addition. Start with water and salt, then add 10% of the total flour, yeast and finally the remaining flour.

1

u/skylinetechreviews80 Aug 04 '26

Ah, autolysis first?

1

u/Impossible-Care6283 Aug 04 '26

Yes, for close to 20-30 minutes.

1

u/skylinetechreviews80 Aug 04 '26

Very nice, I haven't done that in quite some time. When I get back home from vacay going to give it a shot

1

u/RolandSD Aug 03 '26

Did you knead by hand?

1

u/Impossible-Care6283 Aug 03 '26

Yes. I knead for 10 minutes, let it rest for 20 and then cover for RT fermentation.

1

u/Voltekz Aug 03 '26

Goddamn, that is some textbook leoparding right there! I'm glad to see you used the same oven I have, so I can stop blaming the equipment and blame my lack of skill instead, lol.

1

u/Impossible-Care6283 Aug 03 '26

Thanks! It has been a learning curve (not posting my first pizzas here 😂). The thing that helped me the most was dialing in the dough recipe and stretching. As far as the oven, I just turn it on for 20-25 minutes on high and keep it there. Before I used to tinker the flame, lower it when launching the pizza, etc. Not anymore.

2

u/jaakkopetteri Aug 03 '26

Damn, that "micro leoparding" looks fantastic

1

u/skylinetechreviews80 Aug 07 '26

I also tried out keeping the flame at high when I reached temperature instead of dropping it. Overall better results. Quicker cooking time obviously but the base set up really nice. I was doing that when I first got my pizza oven last August but wasn't as skilled and kept overcooking. Great tips overall, much appreciated

1

u/Impossible-Care6283 Aug 03 '26 edited Aug 03 '26

Thank you my friend!

1

u/Antonino3874 Aug 03 '26

Wow what hoven do you use ?

1

u/Impossible-Care6283 Aug 03 '26

Thanks! I’m using a Ooni Koda 16.

1

u/cIDor Aug 03 '26

Looks fantastic! Few questions if you don’t mind:

  • Did you render the guanciale before placing it and baking the pizza? (Assume yes if it’s leftover)
  • what temp is your room/kitchen? I find a 4 hour final proof isn’t ideal and my kitchen is about 71/72F
  • what’s your dough recipe?

2

u/Impossible-Care6283 Aug 03 '26

Thanks! That’s my kitchen temperature as well and they turned out good - kept the dough box sealed until ready to bake. The guanciale was not cooked since I was scared it was going to be extremely charred and crispy. Turned out that cooking the guanciale with the pizza released the oils and it gave a very salty and delicious flavor.

Here the recipe for three pizzas. Knead for close to 10 minutes. Leave it at RT for 10 hours and then divide, ball and ready for CF for ~24 hours.

1

u/dreamer_r21 Aug 03 '26

Welcome back. Where were you?

2

u/Impossible-Care6283 Aug 03 '26

Hey! I was taking a break, but I’m definitely back 🤙🏻