Cody Splane

A cute lil marg to end the month… Throughout my 6 years now of making pizza at home, I’ve found the most cliche things you hear are true. There are no secrets to making good pizza: • Consistency in baking and experimenting • Use the best ingredients (@stanislaustomatoes , @corto_olive , @belgioiosocheese , @centralmilling ) • Use the right tools (@oonihq ) That’s all folks.

Some slick behind the scenes of the making of my K-Marg by the one and only @sigh_yonara . I feel lucky to have her supporting me through this silly content creation thing. She pushes me to keep going - a beautiful person inside and out, with a beautiful eye for the photos (and music since she suggesting I use this song for a post at some point so I found this one fitting). She does give me a little guff for not creating a lil love letter of a pie to her, so I think next on deck will have to be a pie that pays homage to her Japanese heritage. Stay tuned for somethin coming soon just for you @sigh_yonara . As for this pie - peep the specs below: Korean Margherita Gochujang Tomato • Straciatella (@belgioiosocheese ) • Perilla Oil • Flaky Salt • Perilla Leaves Baked in the @oonihq Volt 2 @ 850F

100% Type 00 Reinforced Flour (@centralmilling ) | 63% Hydration (CA tap water 😏) | 15% Starter | 3% Salt (@diamondcrystalsalt ) | 3% Olive Oil (@corto_olive ) 4 hr rt bulk | 48 hr cold bulk | 4 hr final proof * Garlic Crème Fraîche * Mozzarella (@belgioiosocheese ) * Mexican Chorizo * Shaved Red Onion * Salsa Verde * American Grana (@belgioiosocheese ) * Lots of Love 😏 Baked in the @oonihq Volt 12 at 850F 💥

Chorizo & Salsa Verde 💥 I was talking to a homie last month about what kind of pizza he’d want me to make the next time I cruise over for a pizza party. I dig taking ispo from friends and the tastes their drawn to, especially if I’m coming over to bake some pies. It brings me a particular joy to make something special for the people that I love. I mean, unless they don’t fuck with it, then I’m a very particular kind of bummed 🫠 Anyways, @chadmitchell is well-versed in Mexican cuisine (all cuisine really) so it made a lot of sense when he said something inspired by tlayuda. We’d gone to @lugyah_la for Poncho’s famous tlayudas earlier this year and it did not disappoint. This got my mind ticking and I started trying to think of what I could possibly do. It’s rare for me to ever finish a complete thought, so honestly, this is not the tlayuda inspired pizza. It started out as that, and then took a complete left turn because I got distracted. @chadmitchell I promise that pizza and party is coming soon… Anyways, the creme fraiche was part of the initial thought - thinking it could come across as the Mexican crema that I love oh so much. The chorizo as well since it’s common in tlayuda. And, the salsa verde. It’s actually an Italian style salsa verde - I like the little play here on thinking it’s a Mexican inspired pie but sneaky with the actual salsa on top. Keepin’ it a lil talian for the mother land you feel me? Anyways. Dough was perfect this day (shouts out @oonihq halo pro) and I’m bummed this is the only pie I got to make. I will be back with that tlayuda inspired pie soon so stay tuned. 100% Type 00 Reinforced Flour (@centralmilling ) | 63% Hydration (CA tap water 😏) | 15% Starter | 3% Salt (@diamondcrystalsalt ) | 3% Olive Oil (@corto_olive ) 4 hr rt bulk | 48 hr cold bulk | 4 hr final proof * Garlic Crème Fraîche * Mozzarella (@belgioiosocheese ) * Mexican Chorizo * Shaved Red Onion * Salsa Verde * American Grana (@belgioiosocheese ) * Lots of Love 😏 Baked in the @oonihq Volt 12 at 850F 💥 Shouts out @deadbeatclub for the proper headwear.

Top Down | Doenjang Kale Caesar Salad 😮‍💨 Recipe below the fun facts… Fun Fact: I accidentally threw my chives into the deli container I used to portion the garlic confit so they got covered in oil and ended up all gross and greasy and stuck together but I didn’t have anymore chives on hand and I was in too deep so I had to use them 🫠 Another fun fact: I think this song is my favorite song ever and I’m naming my next dog Khala so don’t steal it. Anyways….recipe below: INGREDIENTS (Serves 4–6) THE KALE • 254g Lacinato (dino) kale, stemmed & sliced • 20g Olive oil • 6g Kosher salt DOENJANG CAESAR DRESSING • 40g Doenjang • 15g Dijon mustard • 25g Fresh lemon juice • 50g Garlic confit cloves (drained) • 1 Egg yolk (18g) • 125g Canola oil • 25g Finely grated Parmesan • 10–20g Water (to adjust thickness) • Fresh black pepper GARLIC-OIL PANKO • 150g Panko breadcrumbs • 50g Garlic confit oil • Pinch salt FINISH • 120–150g Parmigiano Reggiano • 25g Fresh chives • Fresh black pepper METHOD 1️⃣ PRE-SOFTEN THE KALE: Add kale to a very large bowl. Drizzle with olive oil and salt. Massage firmly 2–3 mins until leaves darken and soften. Let rest 20–30 mins. 2️⃣ MAKE THE DRESSING: Blend Doenjang, Dijon, lemon juice, and garlic confit until completely smooth. Add egg yolk and blend briefly. With blender running, slowly stream in canola oil until thick and glossy. Blend in Parmesan. Season with salt and pepper to taste. 3️⃣ TOAST THE PANKO: Heat garlic confit oil in a 12” skillet over medium. Add panko and stir constantly for 6–8 mins until deep golden. Immediately transfer to a sheet tray lined with paper towels and spread thin to cool; salt and pepper immediately. 4️⃣ DRESS & ASSEMBLE: Start by adding 140g dressing to the rested kale. Toss thoroughly and let sit 5 mins. Add more dressing if needed (~160g total). Season with salt, lemon, and pepper to taste. Plate and top generously with garlic-oil panko, Parmigiano Reggiano, and chives. #kalecaesarsalad #doenjangcaesar

Doenjang Kale Caesar Salad Recipe 💥 THE BUILD - The Funk: Doenjang + Dijon + Lemon + Garlic Confit emulsion. - The Crunch: Panko toasted in leftover garlic confit oil. - The Snowfall: A heavy finish of finely grated Parmigiano Reggiano. INGREDIENTS (Serves 4–6) THE KALE • 254g Lacinato (dino) kale, stemmed & sliced • 20g Olive oil • 6g Kosher salt DOENJANG CAESAR DRESSING • 40g Doenjang • 15g Dijon mustard • 25g Fresh lemon juice • 50g Garlic confit cloves (drained) • 1 Egg yolk (18g) • 125g Canola oil • 25g Finely grated Parmesan • 10–20g Water (to adjust thickness) • Fresh black pepper GARLIC-OIL PANKO • 150g Panko breadcrumbs • 50g Garlic confit oil • Pinch salt FINISH • 120–150g Parmigiano Reggiano • 25g Fresh chives • Fresh black pepper METHOD 1️⃣ PRE-SOFTEN THE KALE: Add kale to a very large bowl. Drizzle with olive oil and salt. Massage firmly 2–3 mins until leaves darken and soften. Let rest 20–30 mins. 2️⃣ MAKE THE DRESSING: Blend Doenjang, Dijon, lemon juice, and garlic confit until completely smooth. Add egg yolk and blend briefly. With blender running, slowly stream in canola oil until thick and glossy. Blend in Parmesan. Season with salt and pepper to taste. 3️⃣ TOAST THE PANKO: Heat garlic confit oil in a 12” skillet over medium. Add panko and stir constantly for 6–8 mins until deep golden. Immediately transfer to a sheet tray lined with paper towels and spread thin to cool; salt and pepper immediately. 4️⃣ DRESS & ASSEMBLE: Start by adding 140g dressing to the rested kale. Toss thoroughly and let sit 5 mins. Add more dressing if needed (~160g total). Season with salt, lemon, and pepper to taste. Plate and top generously with garlic-oil panko, Parmigiano Reggiano, and chives. Plating fully influenced by the one and only @birdpizzeria 📈📈📈

Mortadella Panuozzo or Stracciatella with Mortadella? Either way, you can never have too much @belgioiosocheese Stracciatella 📈📈📈📈

Pistachio Pesto Recipe 💥 I like a bright, fully emulsified pesto thats well balanced and holds its structure. We’re using roasted pistachios and garlic confit to build a base that’s incredibly creamy and heaps of lemon juice to lighten it up and help form a proper emulsion. This spec is dialed in to work for everything—thick enough for a sandwich spread, but easily thinned out for a pizza drizzle or tossed into pasta. The Spec (by weight): * Fresh Basil Leaves: 110g * Roasted Pistachios: 55g * Chilled Parmesan: 55g * Chilled Garlic Confit Cloves: 50g * Extra Virgin Olive Oil: 150g * Fresh Lemon Juice: 55g * Ice Cold Water: 10g The Method: 1. The Base: Pulse the pistachios, garlic confit, lemon juice, and chilled Parmesan first. This builds the “binder” that keeps the emulsion together. 2. The Green Phase: Add the basil and cold water. Pulse until just broken down. 3. The Emulsion: With the motor running, slowly stream in the EVOO until it’s glossy and thick. Pro-Tip: For pizza, whisk in a tiny bit more oil or water at the end to get that perfect “drizzle” consistency. #PestoRecipe #PistachioPesto #GarlicConfit #CookingTips

Mortadella Pistachio Panuozzo 💥 This was actually my first time ever making a panuozzo and I’m not mad at it one bit. I started by stretching out a 285g dough ball, the same one I use for my 12 inch pizzas, which made this sammich large enough to share with 2-3 people. Kinda like a calzone-esque situation but better—really diggin the hot dough with cold topping temp contrast. The @belgioiosocheese Stracciatella is an absolute cheat code here. The sweet cream adds another layer of contrast to the pistachio pesto and the mortadella. It’s super simple ingredient-wise but such a proper combo—hard not to get psyched on reinforcing flavors like this. The Specs 100% Type 00 Reinforced Flour (@centralmilling ) | 67% Hydration (CA tap water 😏) | 10% Starter | 3% Salt (@diamondcrystalsalt ) | 3% Olive Oil (@getgraza ) * 8 hr rt bulk | 48 hr cold bulk | 6 hr final proof The Build * Pistachio Pesto (Recipe coming Thursday) * Pistachio Mortadella * Stracciatella (@belgioiosocheese ) * Roasted & Salted Pistachios * Flaky Salt (@maldonsalt ) * Lots of Love 😏 Baked in the @oonihq Volt 2 at 850°F 💥 #belgioiosocheese #stracciatella #OoniPizzaOvens #OoniVolt2 #panuozzo

Perilla (or any herb) Oil Recipe 💥 I made this perilla oil to finish my Korean Margherita pizza, but this technique works with almost any herb and is an easy way to add aromatic depth and vibrant color to a dish. Herb oils are super versatile — drizzle them over pizza or pasta, use them to build an herby aioli, or swirl them into a sauce to create a “split sauce” that makes your plating look hella pretty. How to Make Herb Oil Works with basil, perilla, parsley, cilantro, mint, dill, etc. Ratio I use 1:3 (herbs : oil by weight). You can also use 1:2 if you want a more intense oil. I find 1:3 works best for perilla. Ingredients 50 g fresh herbs (leaves and tender stems) 150 g neutral oil (grapeseed, canola, or light olive oil) Method 1. Blanch Bring a small pot of water to a boil. Blanch herbs 20–30 seconds, then transfer immediately to ice water. 2. Dry Drain and squeeze out as much water as possible. Pat completely dry. 3. Blend Add herbs and oil to a high-speed blender (@vitamix preferably). Blend 30–60 seconds until smooth and vibrant green. 4. Strain Strain through a fine mesh sieve or cheesecloth. For a clearer oil, strain again through a coffee filter. 5. Store Refrigerate in a sealed bottle up to 1 week, or freeze for up to 3 months. #herboil #perillaoil #basiloil #recipe

Korean Margherita Gochujang Tomato • Straciatella • Perilla Oil • Flaky Salt • Perilla Leaves Baked in the @oonihq Volt 2. Whoooo wants a perilla oil recipe?

Korean Margherita 💥 A little while ago my homie asked me if I had a flagship pizza and I was stumped. I mentally flipped through the rolodex of pizzas I’ve made but came up short since I got the memory of a rock. Not a goldfish, but exponentially worse. That was until this pizza popped into my mind. I made this a couple years ago and the idea was to sneak Korean flavors into a pizza that looked like an authentic Neapolitan. I ended up introducing gochujang, garlic, and msg into the pizza sauce. Baking as a tomato pie, and then topping with my favorite pizza topping @belgioiosocheese Straciatella. Cold cheese on a hot pizza is just as satisfying as a crisp bake with a tender interior, at least in my book. Finally, finishing off with a perilla oil (recipe coming soon) and perilla leaves that look reminiscent of basil oil. All the colors of a margherita just with a completely different flavor. This is my flagship pizza. 100% Type 00 Reinforced Flour (@centralmilling )| 67% Hydration (CA tap water 😏) | 10% Starter | 3% Salt (@diamondcrystalsalt ) | 3% Olive Oil (@getgraza ) 8 hr rt bulk | 48 hr cold bulk | 6 hr final proof - Gochujang Tomato (@biancodinapolitomatoes ) - Straciatella (@belgioiosocheese ) - Perilla Oil - Flaky Salt (@maldonsalt ) - Perilla Leaves - Lots of Love 😏 Baked in the @oonihq Volt 2 at 850F💥 #belgioso #belgiosocheese #straciatella #OoniPizzaOvens #oonivolt2