PIZZA MARGHERITA ON 72-HOUR DOUGH IN THE OONI KODA 16

It’s Marg every day and today’s the day for a 72 hour cold fermented Pizza Margherita. 72 hours is many people’s favorite cold fermentation length. It often hits the sweet spot of being full of flavor and easy to work with. It’s another Pizza Margherita on a batch of my sourdough pizza dough. 

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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