Pizza Margherita on 48-Hour Dough in the Ooni Koda 16

I’m baking up a classic Pizza Margherita on a batch of my sourdough pizza dough. For this pizza in my “Marg Every Day” series I’m using a dough ball that’s been cold fermented for 48-hours. I show how the dough stretches, bakes in my Ooni Pizza Oven, and tastes at 48 hours.

I hope you enjoy the “Marg Every Day” series and plan to make the Pizza Margherita a part of your every day pizza lifestyle. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! I love you all. One Love!

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