You both are amazing. Thank you!

@TwelfthAvenueCuisine

Жыл бұрын

Raz, thanks for watching and the compliments. We appreciate our viewers so much. Laurie

You’re doing some great work folks...pizza’s are looking super consistent and delicious! 👌😉🥂

@TwelfthAvenueCuisine

3 жыл бұрын

We got our process down, except turning oven to low. 🤭🤭

Good stuff, your pizzas keep getting better

@TwelfthAvenueCuisine

3 жыл бұрын

1 boss of the world, we are getting better. Do you make your own dough and what is your favorite recipe or flour? I find the Blue gives a softer crust that still has a chew. Laurie.

I came for the flour but stayed for you 2. Very enjoyable video. You 2 are enjoyable to watch. Thanks

@TwelfthAvenueCuisine

3 жыл бұрын

Jeff, thanks for the compliments. Bill and I love to share what we have learned in this past year of pizza making. Which flour do you like to use? Laurie.

@jeffmazza6813

3 жыл бұрын

@@TwelfthAvenueCuisine Currently King Arthur bread flour for a denser crust. I just made some dough with the caputa blue bag and I am cold fermenting with the king arthur. I LIke neapolitan style but its such a different "pocket" pizza in my opinion like a taco it doesn't translate well for a US pizza palate as we know it. I just got the gozney roccbox pizza oven and will do a side by side with the 2 doughs in neapolitan style. However, I love tavern style cracker thin crust and my wife like a more almost focaccia crust. Geez, there is no perfect crust is there? Everyone has their tastes. 43 years of pizza dough making in my blood since my Chicago Italian dad taught me but I still strive for my perfect crust. You guys look like you enjoy the same joy I do with food. Bless you and love life!

You two are getting so comfortable in front of the camera. Love the casual format. And really like all the different camera angles. I know that takes more work when editing but it makes a better video. My Koda 16 is scheduled to arrive Thursday. Fingers crossed.

@TwelfthAvenueCuisine

3 жыл бұрын

Deake, I am so happy for you!! Better get some dough ready. Let the fun begin!!! Laurie.

@JL-ir7wn

3 жыл бұрын

Now that's exciting. We couldn't wait for ours. You're going to love it. Even more if you watch the videos from these two. They helped me so much before we got ours. Enjoy!!

Perfect cook. Mastered the cook for sure. I’m going to have to use of my Caputo Red and get the blue. I have access from our Italian Tony Caputo’s in Salt Lake City. Very nicely done you two!

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you Jim! Glad Laurie was able to source the Blue Pizzeria flour. Given the price Laurie paid in the small quantity buy, it adds about $.37 per pizza.

@TwelfthAvenueCuisine

3 жыл бұрын

I know you just picked up some Red. Me2. The crust is soft with a chew with the Blue. It doesn't burn. I like the Red crust that is crisper. It is not unusual for Bill and I liking the opposite things. Laurie.

I just discovered you guys and I love you both.

@TwelfthAvenueCuisine

3 жыл бұрын

Sainter, we got our Koda 16 during the Covid lockdown. We were trying to duplicate the delicious pizzas we had in various regions of Italy. They were thin and crisp--not Neapolitan. We were bored so to entertain ourselves and share our experiences, Bill suggested we film what we were learning. So more than 100 videos, here we are. Our first video, the burning steak, is still the most viewed. Thanks for watching and sending us a comment. Laurie.

GREAT video with great camera angles and video editing style! I love it. I used ANNA flour which I can get in out local grocery store. Seems to be real good too.

@TwelfthAvenueCuisine

2 жыл бұрын

Cadiz, thanks for the compliments. Bill works diligently on these videos. He will appreciate your noticing his efforts. Pizza can be made with any wheat flour. We could only get all purpose during the shut down. Everyone was making pizza at home. We enjoyed all the pizzas and sharing our experiences. Thanks for watching. Laurie.

Best flour ever for pizza. Couldn’t agree more! A local pizzeria here in CT uses it, and it is the best pizza, hands down! By the way, you two are amazingly cute making these video’s!

@TwelfthAvenueCuisine

3 ай бұрын

Suzy, I am behind on our comments. Bill has developed allergies to almost all pizza ingredients. Thanks so much for watching our videos. Laurie

Wow you guys are really getting a hang of cooking pizza, well done 👍🏻

@TwelfthAvenueCuisine

3 жыл бұрын

Barry, yes we have come a long way since we received our Ooni Koda 16 and started making our videos. Through disasters and successes and responses from our viewers, we have established a process for making and cooking pizzas. It has been a lot of fun and we have built relationships. Do you make your own dough? What recipes do you like? Laurie

@Bazp83

3 жыл бұрын

@@TwelfthAvenueCuisine Hi Laurie, I do make my own dough, I’ve tried a BIGA which worked really well but today I tried a basic dough at about 60% hydration, 1kg of 00, 600ml water, 29g salt, 1g fresh yeast, kneed for 15 mins, rest for 10, kneed again for 5 mins, rest covered for an hour then balled at room temp for 8 hours, they came out really really well. Barry

@TwelfthAvenueCuisine

3 жыл бұрын

Nice. Do you use a mixer? I would be out of breath after kneading for 15 or 5 minutes. Hard work.😓

@Bazp83

3 жыл бұрын

@@TwelfthAvenueCuisine Yeah I use a mixer

Subscribed!!!! Watched a few vids. Like the sharing from viewers and you both! Working up my nerve to pull the trigger @ $700 CAD.

@TwelfthAvenueCuisine

3 жыл бұрын

EK, thanks for watching and subscribing. I don't know how often you order pizza but you probably won't order out after you get your pizza oven. It is a big decision, I understand that. If you watch our videos you can see this is more than a pizza oven. Shrimp scampi tonight.

@TwelfthAvenueCuisine

3 жыл бұрын

Shrimp Scampi got rained out! Another time.

I really enjoy the experimental approach you guys have. I want to try the Caputo Nuvola as some say its even better, just haven't managed to get my hands on any yet.

@TwelfthAvenueCuisine

3 жыл бұрын

Mark, some of our viewers have Italian markets in their neighborhood to buy various flours and Italian meats. We aren't as lucky. I will look into the Nuvola now that you mentioned it. Thanks. What recipe do you use? Laurie.

@mgcmitchell45

3 жыл бұрын

I don't have an Italian Market near me in here in the UK and at the moment I dont know if I can justify the high prices off the net so sticking with store bought 00. There's a youtube channel called homemade neopolitian pizza, he did a video comparing Nuvola to the caputa pizzeria flour and he seemed to like it. As for recipes I tend to stick with quite simple recipes from the pizza app but have had good results with biga when I put in the effort.

@TwelfthAvenueCuisine

3 жыл бұрын

Mark, the biga recipe we used on our channel is super easy. The biga takes minutes, overnight, then minimal kneading, 2 hour proof, then divide and ball for 2 hours. We are retired so it is easy to make the time. If you start it on Friday before bed, it will be ready in Saturday for dinner. The next time you want to try a biga, you might consider it. Laurie.

Best video yet and you seem so natural!. We retrieve pizza and start eating as soon as possible (Neapolitan). For flour I started my Pizza journey with Pizzaria blue. Wanted puffier crusts and tried Caputo Nuvola (Far bigger crusts). Next step was poolish and used Caputo Manitoba for the 17 hour poolish and Nuvola for the final mix that was then fridged for 24 hours and then finally balled straight out of fridge 6 hours before making. Room temp before final launch.. The poolish recipe has produced great results at a different level. I have not tried Biga yet and that is my next step. Currently making pizzas with 70% hydration. Kitchen aid mix for 10 minutes and then hand knead (slap and fold and knead) for 5 minutes rest for 10 and repeat 2 more times. Resting is key. 80% next but need a spiral mixer to do that properly. Pizzaria does not stop burning to my knowledge. Saputo stones help with the bases.

@TwelfthAvenueCuisine

3 жыл бұрын

Darren, do you have an Italian market nearby or do you do mail order? Another viewer suggested Nuvola. What Poolish recipe do you use. I am intrigued but it seems like alot of work and pretty sticky? The biga we use does not require a mixer. I would like to try your Poolish. Do u need Manitoba flour? Laurie.

@darrenpeel2482

3 жыл бұрын

@@TwelfthAvenueCuisine Hi Laurie, I can share the recipe but I would say try at 65% hydration first. How can I share an image of the recipe? I will send a pic of the crusts. Once mixed into the ball for bulk proofing and fridged it is then quite easy to ball up when cold. I did mention about accurate scales in the past and think they would be useful for this. I use fresh yeast and for the poolish on a small amount 0.2g (Instant dry yeast only 0.92g). I suppose a little more would not hurt. I could send a picture of the dry yeast on a teaspoon maybe.

@darrenpeel2482

3 жыл бұрын

Forgot to say I live in the UK and flour seems easier to get for me.

@darrenpeel2482

3 жыл бұрын

Hi Laurie, I have put the information on the Facebook page. It is in the More Caputo Blue Pizzaria flour just arrived! Post. Hope it helps. I used a dough proofer and it has helped a lot with pizza and bread in the colder months.

@TwelfthAvenueCuisine

3 жыл бұрын

Darren, thank you so much. I will check it out!!

good info...much confusion on this topic...you are correct...

@TwelfthAvenueCuisine

2 жыл бұрын

👍

Great video bill and laurie. Caputo blue is so hard to get in australia ive been using caputo red (all thats available from my supermarket) it does a good job but im keen to try the blue out

@TwelfthAvenueCuisine

3 жыл бұрын

Bill likes the softer crust of the Blue but I am partial to the Red with the crisper crust and a little char. We are frequently opposite!! I am surprised to find Red in the supermarket. With more people into pizza we may find Blue in the future. Laurie.

Happy Valentine's Day to you both !

@TwelfthAvenueCuisine

5 ай бұрын

Rocco, Happy Valentine's Day to you, too.

Great team work ! Thank you for taking your time in putting this information out there. May I suggest a tweak to your recipe ? I use the Caputo Semola Flour to make a biga and or a poolish. It adds a crispness to the dough that lasts upon standing. Keep up the great work.

@TwelfthAvenueCuisine

2 жыл бұрын

Susan, thanks for the suggestion. I am not familiar with it but I will research it. Laurie.

@TwelfthAvenueCuisine

2 жыл бұрын

Susan, I see that the Semola is finely ground semolina flour that I happen to have. I mix it flour and dust my peel and board with it. I will try it out. Laurie.

@TwelfthAvenueCuisine

2 жыл бұрын

Susan, we are shooting a video today using Caputo Semola flour in our Easy Dough from the Guys at Roberta's. Thanks for the suggestion. Laurie.

great stuff! would be nice if you could show the camera the bottom of the pizza as well so we can see leoparding/cookness

@TwelfthAvenueCuisine

2 жыл бұрын

Be E, thanks for the suggestion. We will try to include a shot of the bottom more often. Laurie.

Thank you for this video! Bill, when you turn the oven down at cook time, how much are you turning it down? I have the same Ooni Koda 16" oven you have. The burner knob doesn't have any hash marks or detents, but if you had to guess, are you reducing the heat by 10%? 25%? I've never tried reducing it. Also, have you ever taken the temperature of the stone before you put the pizza in? I'm usually at about 700 degrees, and I also struggle with too much char on the crust before the bottom is cooked well enough. Thanks!

@TwelfthAvenueCuisine

Ай бұрын

Sorry for not responding sooner. No, we haven't taken the temperature before we launch the pizza. It's the time to build the pizza and launch it. 1 to 2 minutes. The oven cools quickly. I hope this helps. Laurie

Hi, I would like to recommend a great ingredient that I haven't seen you using yet and it is one of my favourites in the pizzas. The amazing NDUJA Sausage. It has an almost spreadable texture and you don't need to use much, just a handful of chunks and they will melt. Also, I would like to mention that for italians Pepperoni = Red Pepper and Salame Picante = Spicy Sausage. I see so many people outside of Italy using it wrong. I have been reading that Pepperoni is the american name for it, but it is a great way to know if the chef of a pizzeria is truly italian ;D

@TwelfthAvenueCuisine

3 жыл бұрын

Steinadler66, many people mention Nduja on the Ooni community on Facebook. I have not checked Amazon but I have not seen it in our local grocery stores. I am curious about it and will see if I can find it on Amazon. Please tell me how we Italians use Pepperoni? We have two kinds of sausage in US--sweet (mild) and hot. So pepperoni is really sausage in Italy? Thanks for way and communicating with us. Maybe you can send us photos of your Nduja or Pepperoni pizza on Facebook or email, twelfthavenuecuisine@gmail.com. Laurie.

Hi both - great chemistry between the 2 of you. I use Caputo pizzeria and also 5_stations Neapolitan a which has a bit higher W - both are great. I would agree that heat management when using the Ooni is key...Not an easy oven to master, especially when the outside temperature flactuates. Yesterday in Athens Greece it was 34F and made my cooking process challenging given the Ooni wide opening

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you, Nick, for watching our video and sharing your experiences with Caputo Blue. Bill loves the results he is getting using this dough and it reminds him of pizzas he ate growing up in New York. We are so happy you are watching in Athens. What kinds if toppings do you commonly use on your pizzas? Laurie.

@nickkomo2309

3 жыл бұрын

@@TwelfthAvenueCuisine Hi Laurie. I am lucky enough to take have a wholesaler of Italian products near my house where I get my flour and toppings. I usually stick with a true Neapolitan theme with fresh mozzarella (semi-dried) and San marzanno tomatoes for the sauce. Fresh large leaf basil is also a must. I lived in NY for almost 25 years and I know how great a NY slice is. So something I miss is American pepperoni. Can find it in Europe as it is a true American creation. I also add truffle oil at times and prosciutto with rocket salad greens on top after cooking with shaved parmigiana cheese. Give it a go. BTW, great fillet steaks you cooked. I watched the video this morning!

@TwelfthAvenueCuisine

3 жыл бұрын

Thanks, Nick, for the suggestions. I love Rocket on my pizza. We call it arugula. I made a cheese pizza yesterday for lunch. Emmantaler and minced scallions pizza then topped with rocket. It was delicious. I will try your suggestions. Thanks for checking in. Laurie.

Do you have a video for the Biga Dough recipe? I will do a search in your videos.

@TwelfthAvenueCuisine

2 жыл бұрын

Follow this recipe in the description box. Very easy to make. All steps at Room Temperature. No mixer required. kzread.info/dash/bejne/YqeKrrCBidC4org.html

Very Amazing Pizza 😊ENJOY 🥂

@TwelfthAvenueCuisine

3 жыл бұрын

Thanks, Yesil, for watching. We will try a New Haven style pizza next. Laurie.

I’ve used both. I burn pizzas a lot with the red bag, so on my Ooni I just put down the heat and turn it off to let the pizza on there a bit to let the bottom cook a little more. Works great. I also think using the red bag, bread tastes better when I use this 55# flour bag for other stuff. Best thing to make aside pizza for example is garlic knots and breadsticks. The blue bag is great for high temp ovens. Bread is ok. Not as good when you want to use the flour for other stuff. In the end I think the red bag is better. You really don’t need high temp to cook pizza. I believe people only do that so they can cook more pizzas.

@TwelfthAvenueCuisine

Жыл бұрын

Dave, thanks for watching our video and providing your comments. The Pizzeria Blue is supposed to tolerate the higher temperatures of a wood fired oven so that is our preferred. But we find the Chef's Red flour in some local grocery stores so I might have that on hand. But we find All purpose flour makes good pizza, too. We heat our oven on high for 20 to 30 minutes then turn it to low before we stretch then cook our pizza. We haven't tried to make garlic knots or other breads besides Panuzzo. I should to make garlic knots and see how they turn out. Thanks again. Laurie

I am curious, what was your oven temperature for this one? 2:20 is pretty fast so I imagine pretty hot!

@TwelfthAvenueCuisine

3 жыл бұрын

Not sure of the temperature. Our process is to heat the oven on high for a minimum of 20 minutes and then turn the oven to low (if I remember 🙂 ) when Laurie starts to press out the pizza and build it. Typically it takes Laurie 3 to 4 minutes to build and press the pizza. This seems to work for us. Also I turn with the 14" metal peel so it comes out for a few seconds at a time when I'm turning it. Hope this helps! Thank you for watching and taking time to ask a question. Much appreciated! (Bill)

Vito would be impressed !

@TwelfthAvenueCuisine

3 жыл бұрын

Ray, thanks for the ultimate compliment. Laurie.

Hi guys yes here in Australia with many italians Caputo flours readily available all italian deli's and grocers i use the the Caputo Pizzeria as it it is designed for strictly pizza and high temp ovens . I also use a wire rack great option and within about 30 sec i can usually bite into my pizza's i will have to send you a video of what i have created in terms of wood oven and my use of the ooni Koda 16. Cheers

@TwelfthAvenueCuisine

3 жыл бұрын

Andrea, you are so lucky to have so much Caputo flour and probably Italian meats and cheeses. We would love to see your pictures. Looking forward to it. Laurie.

Hi you two. I have only used the "red" for my dough in my Ooni. We love it. Produces a nice chewy crust and a little more "stand on it's on" bottom then what the blue looks like in your video. I will be trying the blue. I really don't want to change because of the good luck I've had with the red, but I can only get the red in tiny 2.6 pound bags from Amazon. Our stores don't carry the red here and I haven't looked for the blue. We live in a very rural area, so no big boy stores within 100 miles. Now if Costco would start carrying it that would be great. I haven't tried your biga dough, but are happy with the one we have, but maybe one day...One thing I worry about is that there may be a longer rise time with the blue then I have with the red. I'll let you know. Thanks again for your inspiration. Love watching everything you do, mistakes, triumphs, tips and as always your humor and caring for each other. Oh, can you let us know when you have a glass of wine what it is? Thanks.

@JL-ir7wn

3 жыл бұрын

Oh, and Bob doesn't wait to eat his pizza. Usually scalds his mouth with the first bite, but can't get him to wait. LOL!

@TwelfthAvenueCuisine

3 жыл бұрын

J L, I found that there was not that much difference working with the Red and Blue. No difference in the rise of the Biga. It is the texture of the cooked crust that was different. The Blue was like a typical Neapolitan--soft yet chewy. I prefer the Red. The Blue is available on Amazon but you do pay a premium for it. Could you give me a link to your Biga recipe. Some are much more complex than the one I used. I love the Kirkland Sauvignon Blanc by Marlborough. Very reasonable crisp, slightly fruity. Bill like the Kirkland Rioja and Cotes d'Rhone.

@TwelfthAvenueCuisine

3 жыл бұрын

🤭 We don't wait too long either!!

@JL-ir7wn

3 жыл бұрын

@@TwelfthAvenueCuisine Laurie, I don't make a biga dough. I don't want to wait so long for the rise. We absolutely love our pizza made with the Caputo red, but the bags of flour are so small (Amazon). I wish they came in a bigger then 2.6lb bag. The blue comes in a bigger bag. Neither are available in any of our stores locally. I found my dough recipe on KZread. It's a 70% hydration dough from Vito Iacopelli, who also uses the red Caputo. Not sure how to send a picture, but our pies have perfect leoparding and a chew to the crust, but remember I think I told you before that we’re from Philly, so that’s the kind of pizza we like. We made a wonderful prosciutto and fig white pie. Vito can be a little annoying, but very good info. Also, if you look at his videos he does a biga dough. Again, love you guys. Thanks for the wine info. You shop at Costco like we do. Here's the link to my recipe. kzread.info/dash/bejne/i4mXqrChg7fdhdY.html&indes=4 Hydration video kzread.info/dash/bejne/poiV1ZZ_npzem5c.html Vito’s review of the Ooni kzread.info/dash/bejne/moBs2tWpYbmyeaw.html

@TwelfthAvenueCuisine

3 жыл бұрын

@@JL-ir7wn I misunderstood about your making a Biga. I watched Vito several times. He does have good info if you don't mind his exuberance. I think I mentioned that I prefer the Red, too. If you make the Blue, let me know what you think about it. Bill likes it because he believes it won't burn as easily. It has less gluten than the Red and that seems to be the component that burns. We have a channel on Facebook under the same name. You can contact us at Twelfth Avenue Cuisine@gmail.com or Twlelfth on messenger, if you have Facebook. You can send us pictures of your pizzas. We would share them with our viewers, if you give permission and give you credit. BYW, I am so glad you write to us. There are so few women on this channel. I am glad there are other female pizza/cooking enthusiasts. Laurie

Love it! To me this is a beautiful Neapolitan pizza! Your technique was perfect. Even the professionals turn down the heat when cooking a Neapolitan in this oven. I usually wait a minute for the pizza to settle. I use both pizzeria and red. You can make a good pizza with the red. I found a little better results with the pizzeria flour and better leoparding. I have the Classica and I use that as an all-purpose but also combine that flour with a high protein flour to provide a different texture. For example, the Caputo Rinforzato flour, which has a very high content and the the Classica. Its great to mix flours. You should try combining 50/50 Classica and Chef flour. I am curious of the results.

@TwelfthAvenueCuisine

3 жыл бұрын

Thanks! I'm sure when Laurie sees this she'll give a mixture a try.

@TwelfthAvenueCuisine

3 жыл бұрын

Rbiv25, we will have to try these different flours to see the results. Bill likes the softer crust of the Pizzeria dough. I prefer the crisper dough you get with Red (more charred, I guess). Have you tried making New Haven style pizza? And which flour do you use, if you do. Laurie.

@rbiv5

3 жыл бұрын

@@TwelfthAvenueCuisine Hi Laurie. Yes! New Haven pizza and old fashioned NYC style pizza are pretty much the same. Cheese goes on first (I use whole milk mozzarella deli slices), then sauce and then in the oven. It's one of my favorites. This is a very crispy pizza that takes a few minutes at a lower temperature (oven temp should be between 600-625F at launch). I use the Caputo Americano flour. It's designed for professional gas pizzeria ovens and home ovens and is slightly malted to make sure it browns evenly. I also use this in my Ooni. It will burn if you use if for Neapolitan pizza at high temp. I think you could absolutely use Caputo Red, however.

@TwelfthAvenueCuisine

3 жыл бұрын

Rbiv25, thanks for the info. I definitely wants to try making it. Crispy crust. We had an Italian deli close by but it recently closed due to Covid shutdown. Using Sliced mozzarella would be easier than grating the whole milk. The New Haven is next to try. Laurie.

@rbiv5

3 жыл бұрын

@@TwelfthAvenueCuisine Laurie, you are the best. That's why they pay you the big bucks! Here is a video that can give some guidance: kzread.info/dash/bejne/ZqynzMGqZ5O0Z5s.html

Thanks for the video. I buy 55 pound bags of Caputo blue. I use it for bread focci, garlic knots etc.

@TwelfthAvenueCuisine

Жыл бұрын

Thomas, do you use your pizza dough recipe for your garlic knots? Thanks for watching our video. Laurie

@thomasgronek6469

Жыл бұрын

@@TwelfthAvenueCuisine Yes, it’s been about 5 years, but as I recall the same dough was used, but it was past its prime for pizza (too long in the fridge, for good crust)

@TwelfthAvenueCuisine

Жыл бұрын

Thomas, thanks for the reply. I have been wanting to try them. Laurie

@thomasgronek6469

Жыл бұрын

@@TwelfthAvenueCuisine You are welcome. I would recommend adding garlic to the dough which you are going to use for the knots, On top wasn't enough, I don't know what the secret is, so don't commit to a large batch. Maybe a you tube search would set us on the right path. Best of success. (I spelled Focaccia wrong. I never cooked focci lol).

@TwelfthAvenueCuisine

Жыл бұрын

Thomas, good idea about searching KZread. There is no topic left unshared. Laurie

Hi. I use the red one and I see it made my BIGA well and I cooked it in my Roccbox around 900F got some good leopard spotting. Is it not good for that high temperatures? Also have you tried the Caputo Nuvola Super Tip 0 ? Thx !

@lauriechaseunscripted

3 жыл бұрын

We have not tried the Nuvola and am unfamiliar with its ingredients or characteristics. From research I read that the Blue Pizzeria is made for temperatures above 700 degrees F and the Red Chef's is made for home ovens between 500 and 600 degrees. The Blue has less gluten. My husband feels that the pizza does not burn as easily as the Red and the crust is softer. I prefer the crisper crust of the Red. There is alot of information on the Caputo flours but you don't know if the info is fact, fiction, or based on experience. I read that Red and Blue have the same protein content. The difference is gluten. We find the Red available in local markets; the Blue, only on-line. I think if you are pleased with the results then use what you like. Do you like the results of the Nuvola? Do you recommend that we give it a try? Laurie.

@roccosdough

3 жыл бұрын

@@lauriechaseunscripted Thank you so much for the reply, thank you !! If you can, I would love to see you try the Caputo Nuvola Super Tipo 0 , I hear there is a craze for it everywhere . On my red chef's flour , I agree with you and will stay with it for now . ;)

@TwelfthAvenueCuisine

3 жыл бұрын

Rocco and Maria, I looked at a review about the Nuvola and Pizzeria. The Nuvola gives an puffier crust. Quite a bit more than the Pizzeria. Thanks for the suggestion. I will have to see what the difference is between the two.

@TwelfthAvenueCuisine

3 жыл бұрын

May I ask what type of pizza you like? We found the Pizzeria softer than the Red. I think the Pizzeria provides more of a Neapolitan crust and the Red a crisper New York style crust. Are you from the US or Italy or other part of Europe. When we toured Italy last year, we found the pizzas to be crisp in some regions but we passed through Naples onto Sorrento and did not try pizza there. I hope to hear more from you. Laurie.

@TwelfthAvenueCuisine

3 жыл бұрын

Great article that explains the differences between Chef, Pizzeria, and Nuvola flours. thepizzaheaven.com/the-best-flour-for-neapolitan-pizza/

I wish we could find the red Caputo in the grocery store. I just got my order from Amazon. We will be making pizza in the oven, so I went with the red bag.

@TwelfthAvenueCuisine

2 жыл бұрын

Good choice, Kimberly. I read that the red bag, Chef's Flour is made for home ovens. I think it makes a delicious pizza. Laurie.

How can a flour have higher protein and lower gluten content? Isn’t gluten formed by the bonding of the proteins glutenin and gliadin when water is added? I’m confused

@TwelfthAvenueCuisine

2 жыл бұрын

From an article. What percent protein is gluten? around 75 to 80 percent Gluten accounts for the lion's share of proteins, at around 75 to 80 percent. Gluten is a compound mixture of different protein molecules. These can be roughly divided into two subgroups: "gliadins" and "glutenins."Aug 11, 2020 www.kingarthurbaking.com/blog/2021/08/18/a-beginners-guide-to-gluten

Because it is a lower protein flour, Caputo Blue can char without tasting like burnt toast. As far as waiting, with an overloaded pizza like that, you need to wait longer for it to cool. No so much a problem for a classic neapolitan where the cheese doesn't smother the top.

@TwelfthAvenueCuisine

2 жыл бұрын

Hi, Einfussganger. Thanks for commenting on our video. We do prefer the Caputo Pizzeria flour and use it when we have it on hand. We do like the char. We have not made that many Neapolitan pizzas. Our American pallette has developed to enjoy a crispier and more heavily topped pizza. We did enjoy all the pizzas we had in Italy. We should try cooking some more often. Thanks for watching. Laurie.

Wish You would have used a infrared thermometer before cooking

@TwelfthAvenueCuisine

7 ай бұрын

We will try to follow your suggestion.

enjoy

@TwelfthAvenueCuisine

5 ай бұрын

Thanks. We will.

Hi again. Do you receive a crunch with Pizzeria or chewy taste ? Thx

@TwelfthAvenueCuisine

2 жыл бұрын

I think the Pizzeria dough results in a softer crust like a Neapolitan pizza. I prefer a crisper crust but still has a chew like a New York. The Pizzeria flour is more resistant to burning compared to the Chef's flour. But I think it has to do with how you stretch it and cook it. A Neapolitan pizza cooks in about a minute in high heat and has minimal toppings--just tomato sauce with a sprinkling of parmesan and fresh mozzarella--resulting in a softer crust due to a short cooking time. American style pizza is more liberally topped with meats and lots of cheese and sometimes veg so it can take twice as long. The crust gets more crisp. I hope that helps. Laurie.

@roccosdough

2 жыл бұрын

@@TwelfthAvenueCuisine awesome Laurie thank you !!!

@TwelfthAvenueCuisine

2 жыл бұрын

Any time. We love sharing our experiences. Laurie.

@roccosdough

2 жыл бұрын

@@TwelfthAvenueCuisine one other quick question. Is it safe to say to properly calculate dry yeast for BIGA dough I should add weight of flour and water and add 1% for Dry Yeast? So adding water and flour quantities for biga and times 1% for yeast Calculation? This also taking into consideration I Hydrate the BIGA at 45%

@TwelfthAvenueCuisine

2 жыл бұрын

The yeast does not have to be measured accurately. 1 tsp is about 3 grams. If I want a gram, I add a rounded 1/4 tsp of Instant Dry Yeast. I weigh the flour and water, then approximate the yeast to make the biga. It always turns out. I have a wonderful biga recipe from Kitchen and Craft. Uses 1/8 tsp Active or Instant Dry Yeast. No mixer required. All incubation at Room Temperature. You can watch our video or follow their recipe. kzread.info/dash/bejne/a32L1bhmaM25naw.html.

Tried the caputo and the result for the price of the stuff just isn't as good as our local home grown flours here. Maybe by the time it arrives here , it's not as fresh ? Dunno what it is. Cheers and thanks for posting

@TwelfthAvenueCuisine

2 жыл бұрын

Our local baking arts store sells both the Chef's and Pizzeria flours. I also ordered the Pizzeria flour through Amazon. Both are within the expiration date. But regular all purpose flour makes good pizza, too.

Hi Guys, greetings, I’ve got the Ooni Karu, do yourselves a favour and buy a turning peel, you won’t regret it, I have a stainless steel slotted one made by GI Metals (Italian) it really helps as you can turn and lift the pizza whilst it’s cooking in the oven without taking it out and burning fingers, they do a whole range that covers different materials and budgets, there’s lots of other good brands out there as well of course. I wait a few minutes now having burnt 🥵 my mouth far too often ! Am going to order Caputo Blue 00 Pizzeria next week, looking forward to seeing what it’s like compared to my supermarket brand Tipo 00 that describes itself as pasta flour.

@TwelfthAvenueCuisine

3 жыл бұрын

Hi Guido thank you for checking out the channel! 👍 We actually have an Ooni turning slotted peel which we use these days with our Change Moore wood fired outdoor pizza oven, an oven made for 12" pizzas. Let us know what you think of the Caputo Blue 00 Pizzeria once you use it.

@TwelfthAvenueCuisine

3 жыл бұрын

Guido, thanks for your advice. Actually we have a turning peek but Bill prefers to turn the pizza by removing it from the oven and turning the pizza. He can see it better and knows how much he turns it.

For the Blue, check out your local Italian Deli and Grocery...

@TwelfthAvenueCuisine

3 жыл бұрын

Unfortunately we have no Italian deli's in our city. Amazon is the only choice for Blue. Red, we can find occasionally.

@ccope8853

3 жыл бұрын

You guy's like to travel, hop in the car, take a day trip for the blue. Purchase a 25# + bag, and put it in a Home Depot, sterilized orange bucket, will keep for a long time.

You guys are super cute

@TwelfthAvenueCuisine

2 жыл бұрын

Thanks for the compliment. We do have fun with our oven. Thanks for watching.