Thanks to the power of the new Ooni Karu 16, I was able to replicate my all-time favorite pizza. When I think about pizza in my hometown, Rome, there is one type that comes to mind before all: SCROCCHIARELLA.
Scrocchiarella has a crisp wafer-thin base, a crackling sound, doesn't have a risen crust and it's eaten as circle pizza in every pizzeria/restaurant in Rome. It's baked at a much lower temperature compared to its Neapolitan sister: 3 minutes at 645 F (340 C) - the lower temp and the wood flavor profile, give this pizza its famous characteristics and make it a truly unforgettable experience.
Although I recommend having a wood-fire oven for the original recipe, you can bake Scrocchiarella with a conventional oven as well and still have a great homemade pizza, for 5 min at 500 F (260 C) - stone positioned at the bottom shelf.
For all the details about baking this pizza at home, please check out the extra content video at:
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Thanks to Ooni for sending the best wood-fired oven we could hope for: the Karu 16 :)
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15 окт 2024