The moment I started this video and saw your shelf set up, I said dang that's what I'm doing. Great job!

@TwelfthAvenueCuisine

6 ай бұрын

Sorry for the late response. The rack works great for us. Thanks watching.

Yes!!! I’ve been looking for this video. Thanks for sharing.

@TwelfthAvenueCuisine

2 жыл бұрын

Frost, our pizza stone may never look like new again but it still cooks fantastic pizza. Laurie.

Hello. When I make a mess all I do to clean the stone is to leave it in the oven as is and fire it up for 30-45 mins full heat. The pyrolysis will make everything into a white ash and will disappear. Only area that’s more challenging is the front edge because it cannot get as hot as the inside but for that I learned to live with it….

@TwelfthAvenueCuisine

2 жыл бұрын

Thank you for the tip Nick! Much appreciated. 👍

@TwelfthAvenueCuisine

2 жыл бұрын

Nick, thanks for watching our video and giving us a tip. Laurie.

@claudepierre9332

2 жыл бұрын

exact, that's why it is necessary to cover 2/3 of the front of the oven with a steel sheet

@spanten8164

Жыл бұрын

For the Koda 16, to clean the front edge, you can put the stone in the oven sideways with the front lip towards the left burner and the back on top of the right non burner side. Part of the stone will still be outside the oven. This will let you burn off most everything that was at the front. Flip the stone after it is cool to get anything that is remaining on the part that was sticking outside of the oven.

@TwelfthAvenueCuisine

Жыл бұрын

S Panten, those are good suggestions. We will check it out after we have disaster. Thanks for watching our channel. Laurie

Great update! Did you consider using a hygienic surfactant to clean the stone? Thanks

@TwelfthAvenueCuisine

2 жыл бұрын

Hi Simon, not yet. I research it to find additional information. Have you had experience using that method?

@simonblack301

2 жыл бұрын

@@TwelfthAvenueCuisine I have not but you guys are way more advanced than I. Keep up the great content

@squirrelavengerr31

11 ай бұрын

the pizza stone is made of a very porous material. Never use water and especially any other cleaning liquid to clean it. High heat should turn everything you want off the pizza stone to ash, and then the clean up becomes easy.

Hi Bill and Laurie, Thank you for your videos ! I am near you ,we should have a pizza party !

@TwelfthAvenueCuisine

2 жыл бұрын

Hi, Lioness, yes!! You can send an email to twelfthavenuecuisine@gmail.com. We are traveling right now and won't be back until mid-september.

@lionessfoodie1640

2 жыл бұрын

@@TwelfthAvenueCuisine great !!! Let’s hv a pizza party when you get back !! I am in Burlingame

@TwelfthAvenueCuisine

2 жыл бұрын

So close by. I will contact you when we get back.

To improve the launch, after loading the pie onto the peel pick up the front of the pie and blow air between the pie and peel. Check that the pie is loose by jiggling the peel.

@TwelfthAvenueCuisine

2 жыл бұрын

Bill, I haven't tried that suggestion. Next time. Laurie.

Why did the pizza fail?

@TwelfthAvenueCuisine

2 жыл бұрын

Nature101, thanks for watching and asking about it. We didn't wait long enough for the pizza to set before we turned it, so when we put the peel under the pizza it tore a hole in it. As I recall. You might want to watch our video about cooking a pizza. Laurie.

@Yoganature101

2 жыл бұрын

@@TwelfthAvenueCuisine thanks! ❤️🙏🏼

I had a major disaster with a margherita pizza. It stuck to the metal peel and was a big wad of cheese and dough. I scraped the stone well, then made a paste of equal parts baking soda and water. Spread it all over, then scraped again and it helped greatly. It removed some of the staining. I rinsed it off and air dried.

@TwelfthAvenueCuisine

2 жыл бұрын

Thank you for sharing your tip. 👍

Why did you need to scrub it in the oven? Maybe do it on a table top.

@TwelfthAvenueCuisine

2 жыл бұрын

I did not need to scrub it in the oven but that is how I do it. I try to handle the stone as little as possible. This method works for me but you should do what works for you. Thank you for taking time to comment. Always appreciated. 👍

Bonjour, vous pouvez également nettoyer votre pierre par pyrolyse. Pour ce faire, placer une tôle qui recouvre les 2/3 de l'entrée de votre four, faite le fonctionner pendant 30 min. Votre pierre sera comme neuve. Cordialement

@TwelfthAvenueCuisine

2 жыл бұрын

Merci pour les commentaires utiles. 👍 For the English speaker here is Claude's helpful feedback. "Hello, you can also clean your stone by pyrolysis. To do this, place a sheet that covers 2/3 of the entrance to your oven, run it for 30 min. Your stone will be like new. "

@rbiv5

2 жыл бұрын

@@TwelfthAvenueCuisine Hi Bill. when they mean "sheet".what are they referring to?

@TwelfthAvenueCuisine

2 жыл бұрын

Quand vous dites « placer une feuille », voulez-vous dire utiliser quelque chose à l'ouverture du four pour contenir plus de chaleur dans le four ?

@TwelfthAvenueCuisine

2 жыл бұрын

I just asked Claude for the following clarification: "When you say "place a sheet" do you mean use something at the oven opening to contain more heat within the oven?"

@steven.h0629

2 жыл бұрын

@@TwelfthAvenueCuisine Yep! 🥂

It's ok guys, you can refer to me as Paul...no big deal..LOL...

@TwelfthAvenueCuisine

2 жыл бұрын

lol! 🙂 Thanks Paul we did not want to blow your cover. 👍 Having played baseball as a kid saying the "rbi" part brought back great memories. 👍

@rbiv5

2 жыл бұрын

@@TwelfthAvenueCuisine I think I am going to change my username...too difficult for my peeps...also very old and doesn't make sense to most....stay tuned.

@TwelfthAvenueCuisine

2 жыл бұрын

I think I have RV.....on my mind. Paul, I can remember. 🤭

@paulcuomo1713

2 жыл бұрын

@@TwelfthAvenueCuisine Boo!

@paulcuomo1713

2 жыл бұрын

Actually, probably not a good time with my last name...LOL No relation everybody!

Uhm, it still looks filthy. Is that like “seasoned” or something??

@TwelfthAvenueCuisine

5 ай бұрын

Destructivecriticism, it is well-used and well-loved. The grease is gone but color of ash is still there. Laurie

AHHHH! 3:40 Fingernails on the Chalkboard! ⚡⚡⚡

@TwelfthAvenueCuisine

2 жыл бұрын

lol! Right you are Steven. 🙂

Done subscribe

@TwelfthAvenueCuisine

2 жыл бұрын

Mohamad, thanks for watching and subscribing. We have many videos to share the good and the not so good. Stay tuned. Laurie.

Just let it burn off by leaving the flame on

@TwelfthAvenueCuisine

2 жыл бұрын

You are right. We just ignore the blackened peel. Doesn't affect the pizza. Laurie.

@lionessfoodie1640

2 жыл бұрын

@@TwelfthAvenueCuisine thank you Laurie, due to the shape of my Ooni Koda 16 stone, I can’t burn the outer part of the stone though

You don't need gloves for this, your hands must be smooth as silk.

@TwelfthAvenueCuisine

2 жыл бұрын

Bill likes to keep his hands from getting sooty. Thanks for watching. Laurie

@TheLifeOfAnIndividual

Жыл бұрын

Kinda like your brain

@TwelfthAvenueCuisine

Жыл бұрын

I like Bill's brain, too. Thanks for watching. Laurie

If you dough is well proofed , not under or over proofed this won't happen, its happened to me also but not since I got my dough on point

@TwelfthAvenueCuisine

2 жыл бұрын

I am think I over-proofed the dough and we got a hole in it. My favorite dough is a biga. What is yours? Laurie

@bjjbrawler1

10 ай бұрын

How does fermentation affect the dough sticking to the peel during launch? Do u mean ensuring there's flour on the peel?

@TwelfthAvenueCuisine

10 ай бұрын

Bjj, we use semolina/flour blend and apply it lightly to the peel. We prep the pizza on the counter then drag it onto the peel. Give the peel a shake to make sure it isn't stuck before launching. If it is, throw a little of the semolina blend under the stuck parts. Good luck and thanks for watching our video. Laurie