How To Cook Neapolitan Pizza in a Ooni Koda Oven - Review - Tutorial - Secrets скачать в хорошем качестве

How To Cook Neapolitan Pizza in a Ooni Koda Oven - Review - Tutorial - Secrets

Finally this is the video of my first pizza ever cooked in a Ooni Koda. It's a margherita pizza, 24 hours fermentation, 65% hydration and 260g per pizza ball. I'm very happy about the result. Do you like it? What do you think about the pizza at the end of this video? ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ✅ SUBSCRIBE my channel -- http://bit.ly/subscribeGigio ✅ ENROL MY PIZZA CLASS ON UDEMY -- bit.ly/theartofpizzamaking ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ♕ Follow me on Social Media ♕ Telegram: bit.ly/gigiopizza-telegram Facebook: bit.ly/impastoinfuga Instagram: bit.ly/gigiopizza LinkedIn: http://bit.ly/LinkedinGigio ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 💥 Tools I used in/for the video 💥 Xiaomi MI 9T for the shooting: https://amzn.to/32VD4Xl (UK) https://amzn.to/32U7Vn3 (US) Trawo Action Camera: https://amzn.to/2D3oK4s (US) https://amzn.to/2Xv4F0n (UK) 12'' Pizza paddle with handle €59 / £55 - bit.ly/OoniPeel Classic Ooni Paddle with no handle £14 - https://amzn.to/2Cpcvim Ooni wooden pizza peel £29.99 - https://amzn.to/2NQx7Fu