It’s been raining cats & dogs outside for the whole day, so there was no way I’d make pizza in the Ooni today …
Instead I used the prepared poolish to test the inclusion of cornmeal, as described by @Chris Hennes in the Cooking with Modernist Pizza thread.
So, 90% Caputo Cuoco flour, 10% fine cornmeal, 65% hydration, 1.75% salt, 18h poolish (20%). Knead, 1h bulk ferment, balling 225g pieces, 2h rise. Baked for 5.5 min on my preheated pizza steel at 250 oC.
Crust was sturdy and crunchy, with quite some chew. Taste was good, my family liked it.
Italian sausage (from Italy, for that matter, heavy on the fennel)
Tuna and onion
And since we are deviating anyway from the usual - the popular Japanese “ebi mayo” pizza: Shrimp, kewpie mayo and sweet corn
