Cold-Fermented Sourdough Neapolitan Pizzas on the Ooni Koda 16

Name: Cold-Fermented Sourdough Neapolitan Pizzas on the Ooni Koda 16
Prep time: 76 h
Cook time: 90 s
Yield: 4 × 292g dough balls
Ingredients: 695g 00 Strong flour; 452g water; 21g salt; Levain (30% of flour)

Baked March 1, 2026 By Kevin at PizzaLogic Logged retroactively

Neapolitan Style Recipe Summary 4 × 292g dough balls

Dough

Hydration 65%

Salt 3%

Flour 00 Strong

Yeast Type LSD

Preferment

Type

Levain

% Flour

30%

Time

Fermentation

Room Temp

70°F

Cold Ferment

72h

40°F

Total

76h

Bake

Bake setup Ooni Koda 16, propane

Oven temp 850°F

Cook time ~90 sec

Mixer Stand

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This week's pizza night: 4 cold-fermented sourdough Neapolitan-style pizzas cooked on the Ooni Koda 16 with varying success and failure. I am a bit rusty cooking with the propane oven, but it's good to get back to it. All topped with tomato sauce, garlic salt, shredded mozzarella, and finely grated Parmigiano-Reggiano.

The dough was cold-fermented for 3 days. A little struggle to stretch without ripping - maybe needed a few more stretch and folds.

Fancy Hawaiian - roasted pineapple, prosciutto, and crumbled goat cheese. I lost track of the roasting pineapple and overcooked it a bit. By the time the pizza came out of the oven the pineapple was too charred on top, basically burnt. Still tasty if you can ignore the burnt bits, but definitely the biggest fail of the night. The pizza was a bit overcooked as well - the first one out of the oven is always tricky for some reason.

Cheese - no toppings, just the cheese combo. Came out great.

Salami, diced cherry tomatoes, and feta - maybe my favorite of the 4. Good flavor combo and came out great.

Italian sausage and black olives - this dough ball got a bit wonky so it was misshapen, but still a tasty combo.

Four cold-fermented sourdough dough balls in plastic containers after a three-day cold ferment, ready to stretch for Neapolitan pizzas — Four dough balls out of the fridge after 3 days cold ferment.

Hand-stretched cold-fermented sourdough Neapolitan dough disc on a floured wooden peel, before topping — Stretched out and on the peel. A little struggle to open without ripping - probably could have used a few more stretch and folds.

Heavily over-roasted, charred pineapple cubes on a sheet pan after losing track of them in the oven, before topping the Fancy Hawaiian pizza — Roasted pineapple, well past 'roasted'. Lost track and pulled them way too late.

Stretched sourdough Neapolitan pizza topped with prosciutto, already-charred roasted pineapple chunks, and crumbled goat cheese on a peel before baking — Fancy Hawaiian on the peel: prosciutto, the over-charred pineapple, and crumbled goat cheese.

Baked Fancy Hawaiian sourdough Neapolitan pizza on a cooling rack with prosciutto, charred roasted pineapple, and crumbled goat cheese — Fancy Hawaiian out of the oven. Burnt pineapple on a slightly overcooked pizza - first launch of the night.

Hand holding a sourdough Neapolitan pizza slice from the Ooni Koda 16 with a noticeably burnt, charred bottom — That burnt-bottom Hawaiian slice. The first pizza of the night is always the trickiest.

Slightly misshapen sourdough Neapolitan pizza topped with crumbled Italian sausage and sliced black olives on a wooden pizza peel, before baking — Italian sausage and black olives. The dough ball got wonky on this one - shape is whatever, flavor was great.

Stretched sourdough Neapolitan pizza topped with salami, halved cherry tomatoes, and crumbled feta on a wooden pizza peel, before going into the Ooni Koda 16 — Salami, halved cherry tomatoes, and crumbled feta - on the peel and ready to launch.

Two cooked sourdough Neapolitan pizzas on a wood cutting board, plain cheese in the foreground and Italian sausage with black olives in back, baked on the Ooni Koda 16 — Cheese in front, sausage-and-olive in back, cut and ready to eat.

Four cut sourdough Neapolitan pizzas arranged on a wooden cutting board: Italian sausage with black olive, plain cheese, Fancy Hawaiian with prosciutto and pineapple, and salami with cherry tomato and feta — All four cut and on the board. Sausage-olive, cheese, Hawaiian, and salami-tomato-feta.