Is anyone else obsessed with wood-fire pizza?
2 months ago
I finally got an Ooni Koda for my backyard and it changed everything — 900°F oven, 60-second bake time, leoparding that looks professional. My only question is whether I'm about to spend every weekend chasing the perfect dough hydration ratio like a madman because honestly the obsessive nature of pizza making has become genuinely addictive.
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