Starter Mix (the night before)

• Add 100g water to a 1-quart deli container.
• Add 50g sourdough culture to the water and mix with your hand or spoon.
• Weigh and blend 50g bread flour, 25g T85 (or other whole wheat) flour, and 25g rye flour in a small bowl.
• Add flour to water and culture mixture, stir to all dry flour is absorbed.
• Cover. Let sit at room temperature 8-12 hours. The starter should double in size, a rubber band around the container can help you track the activity.

Dough Mix (the next morning)

• Add 350g room temperature water to a small bowl, add starter from the night before and mix till mostly homogeneous.
• In a large bowl mix 300g bread flour, 300g "00" flour, 70g T85 (or other whole wheat) flour, and 20g rye flour.
• Add water/starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.
• Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)
• Begin kneading the dough, folding and working in the salt slurry small amounts at a time till fully incorporated. This should take 5-10 minutes. This is a good time to re-weigh your dough and divide the weight by 4 to get your exact dough ball size. Cover and let rest at room temperature for 25 minutes.
• Working in small amounts knead and fold 10g olive oil into the dough until fully incorporated and smooth. Cover and bulk ferment at room temperature for 2-3 hours.
• Lightly flour a work surface. With floured hands remove the dough from the bowl. Lightly dust with flour. Divide into 4 equal portions. Form the dough balls making sure the balls are fully closed.
• Lightly oil a dough tray, individual bowls, or plate. Place lightly floured dough ball inside, cover tightly, and let ferment at room temperature for 2-4 hours till nicely proofed (they should increase in size with small bubbles present).
• After the room temperature fermentation place inside the refrigerator and cold ferment for 24-72 hours. (Alternatively the dough may be used immediately after the initial room temperature fermentation)

Pizza Time

• Temper dough by removing from the refrigerator and allowing to come to room temperature before using. I like to allow at least an hour typically.
• Stretch, build, and bake! Check out the YouTube video for the how to!

• Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic and dates followed by the caramelized onions. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Add Fontina filling in any large cheeseless gaps (you don't need to add all the cheese). Top with a generous handful of the roasted potatoes. Add bacon. Season with salt & pepper, drizzle with olive oil (don't need much with the bacon). Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3 minute bake for a more crispy bottom) Watch the video for the real time bake! Let the crust set on a wire rack for a least 20 seconds. Topped with chives, a sprinkle of sea salt and black pepper, and drizzle with olive oil. Serve immediately.

  In the Potato, Bacon & Caramelized Onion Pizza I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.