Using Canotto Style Pizza Dough in the Ooni Koda 12 Pizza Oven

Using Canotto Style Pizza Dough in the Ooni Koda 12 Pizza Oven

Using Canotto Style Pizza Dough in the Ooni Koda 12 Pizza Oven

After getting my hands on the Nuvola Flour, I couldn’t wait to try out a recipe using Canotto Pizza Dough to make a French style Pissaladiere for the first time!

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I used the same process to make the Canotto Pizza Dough as standard pizza dough, I just added more water and set the proof to 18 hours room temperature only.

Pizza Dough

It’s nice to change your pizza dough flour sometimes!

Gozney Roccbox Pizza Oven

The recipe for the Canotto Pizza Dough I used was:

  • 500g Nuvola Pizza Flour
  • 320g water
  • 15g salt
  • 0.5 g dried yeast

I used a breadmaker as usual, to knead the dough.  I proofed that dough in a large container for 18 hours at room temperature and created a 250g ball.

The toppings were easy to make – this is what I used:

  • Melt 1 tablespoon of honey with 40g butter into a pan.
  • Add some mixed herbs, 1 large chopped onion, crushed garlic, and salt and pepper.  Mix all these together and simmer for 20 minutes until caramelised.
  • Once cooled, spread the mixture over the base of the pizza.
  • Create a criss-cross pattern with some anchovy fillets – place a black olive at the end of each strand.

I heated the Ooni Koda 12 pizza oven up to a temperature of 430c in the centre of the stone.

^

THE SALTINESS OF THE ANCHOVIES AND THE SWEET HONEY WAS A REAL-TASTE BUD POPPING EXPERIENCE!

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THE HIGHER HYDRATION YOU USE IN THE DOUGH, THE BUBBLIER YOUR CRUSTS WILL BECOME!

The cook started off fine, but then my pizza peel got stuck under the pizza!  This was due to the pizza doughs higher hydration which made it stickier.  The raw dough stuck to the cold metal peel, preventing it rotating from the flames.

TOP TIP!  Heat up your peel in the flame before you rotate a higher hydration dough to prevent this from happening!  I managed to save it somehow and carried on with the cook.

The end result was great – the taste of the salty anchovies with the caramelised crunchy honey on the pizza was a true delight to my taste buds!  I think I should have added a bit more honey and butter to the mixture, however, I would never have thought about putting these two ingredients together on a pizza, but it worked and was very enjoyable!

I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!

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