Canotto Style Deep Dive with Ethan Spiezer @NaturallyLeavenedPizza

I found Ethan on one of the Facebook pizza groups that I am a part of. Post after post, I just COULD NOT stop drooling at his canotto style pizza. I thought it would be fun to learn more about this style and how he does it with sourdough. Listen to Part 2 Early! Follow Ethan @NaturallyLeavenedPizza https://instagram.com/naturallyleavenedpizza Add me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Help Me Make A Better Show And Fill Out My Survey! https://docs.google.com/forms/d/e/1FAIpQLSerYKvpqc0lKUyyp1JLdzDe-frsToUU6GYminYOfDwXa84RPA/viewform Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop Timestamps (5:36) What's Good Dough? (10:08) Keto Pizza Life (12:36) Quick intro to sourdough (17:22) What is your recipe today? (22:28) Issues with canotto style (24:43) Flour, fermentation (41:09) Shaping & baking