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.

Pistachio & Lemon Zest Topping

• Combine in a small bowl and season to taste with salt and pepper.

Pizza

• 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 starting with the garlic, about 6-8 thin slices. Scatter a generous handful of the pistachio and lemon zest mixture. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Top with shaved asparagus. Nest halved cherry tomatoes among the shaved asparagus. Add asparagus tips. Drizzle with olive oil and season generously with salt and pepper. 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. Add basil, a sprinkle of sea salt, and drizzle with more olive oil if desired. Serve immediately.