Love your retirement channel. I'm in my late thirties and "retired", I'm into the same hobbies as you, lol. Enjoy the good life!

@TwelfthAvenueCuisine

Күн бұрын

Wonderful to be retired at such a young age. Physically you can do so much more than we can. Enjoy your life. Laurie

The family got me a koda 16 for x-mas and fired it up tonight for the first time. Ran into an issue with the outside of the pie cooking too fast with the center part too raw. Started googling and found your video. Believe the trick to get the burner lower is what we needed. Will try to tomorrow. While the pointers are super helpful, my favorite is watching you 2. Your videos are personable, not overly edited, and I feel like you've invited us in your home/backyard to cook with you. Love that you have a glass of wine while cooking... That's how I do it too. I'm subscribed and 2 thumbs up. Thanks for the video!

@TwelfthAvenueCuisine

2 жыл бұрын

Ernie, thanks for the compliments on our videos. We enjoy sharing what we have learned with our viewers--both successes and failures. We do have a video on how we cook a pizza. You might check it out. Bill and I do like to have fun and it comes across in our videos. The Ooni and the pizza making creates fun for us, family members, and friends. Even an ugly pizza tastes pretty good. But I admit that an undercooked pizza is kinda yucky. It is a learning process. We have had under cooked, super charred, and even donut pizzas. We have laughed and pointed fingers at each other, too. Have a glass of wine and try again. Laurie.

Wow-did the flame lowering trick and it’s made a huge difference. Especially with a 15” pie. Thank you so much for sharing 😘

@TwelfthAvenueCuisine

3 жыл бұрын

David you are welcome! And thank you for checking out the video and taking time to comment. Much appreciated! And a 15" pie. We're still working to get t0 14"! 😀

Thanks for this great tip about lowering ever more! I received my Ooni koda 16 last week and after a couple of attempts I noticed the crust was overcooked while the center of the pizza was not cooked enough. This tip fixes that issue. I really appreciate you (and Jepgato) shared it. Nice work with this channel too. I really enjoy your honest demos, including the fails. I feel like we all get benefit from it.

@TwelfthAvenueCuisine

2 жыл бұрын

Gwenhael, thanks so much for the compliments. We are so happy we can help. We discovered this process through trial and error. Make sure your stone is hot--at least 20 to 30 minutes. Turn your oven to low before launching. Let your pizza cook then rotate 180 when the crust starts to rise. If you want more leoparding, rotate again. Total cook time about 2 minutes. Minimize your toppings to ensure your pizza cooks. To keep the crust crisp we put the cooked pizza on a wire rack for a minute or 2 to prevent steam grom building up under the crust. We have a video on Cooking a Pizza. Thanks for watching. We sure appreciate it. We all learn from each other. Laurie.

Thanks for video guts. I have a Koda 16 and have been struggling with burnt crusts. I knew it was a flame issue so my last bake I tried a foil wall, which helped. But this is great tip. I watched Jepgato too. Thanks to entire Ooni extended family for sharing. Can't wait until my next bake. Awesome!

@TwelfthAvenueCuisine

3 жыл бұрын

Linda, we are glad we could help out. It has been a step by step journey for us. We like to share what we have discovered. Good luck on your next pizza. Thanks for watching and checking in. Laurie.

Love this honest presentation!!! Can't wait to get mine in about 2 months to go thru the trials.

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you and I'm sure you will have a blast when yours arrives. 👍

Keep up the great work guys! My wife and I watched your video and she thought you two are the cutest! You guys are becoming quite the pizza makers 😎👍

@TwelfthAvenueCuisine

4 жыл бұрын

Thanks both Laurie and I enjoy your videos too. We like your vibe! Keep up your great work too! Part of the story we're trying to tell through some of our other videos is while the Ooni Koda 16 is great for pizza, it has extended value when you throw the Ooni Dual-Sided Grizzler Plate into the mix. We're very happy with the value.

@jepgato6657

4 жыл бұрын

Strong In Retirement how did adding the semolina come out?

you two are my heroes. It may not always work out but you try. You're my new bob ross. Love to watch the both of you. sooo relaxing. thank you both and keep it up!!!!

@peer336

3 жыл бұрын

ps proud owner of an ooni pro

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you for those kind and encouraging word and also for watching the video and taking time to comment!

@TwelfthAvenueCuisine

3 жыл бұрын

Congratulations! We're thinking about giving people who may not have a KZread channel an opportunity to send some of their Ooni related content to us and will package it into a video with content from others to highlight everyone's work. If you want to consider that let us know.

Just discovered your channel. Keep up the great work.

@TwelfthAvenueCuisine

3 жыл бұрын

Welcome, thanks for the nice comment and taking time to watch our videos. We'll do our best to provide value while we keep it real!

Nice video guys! I've only just recently played around with lower temperature cooks, or fully heating up then turning off and letting the residual heat cook the pizza. Different style than Neapolitan but I liked it! Keep up the good work!

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you so much for the compliments--so encouraging to make more videos. We hope you will continue joining us on our pizza journey.

Thanks for sharing and offering viewers to show the oven in person. You guys are awesome. I’m waiting to see if the koda 16 goes on sale on Black Friday.

@TwelfthAvenueCuisine

3 жыл бұрын

Mobajwa, thanks for watching and sending us a comment. You might like our discussion on the L Burner Design. We have had alot of fun making pizza and other dishes on our Ooni Koda 16. I hope it goes on sale, too, so more people can buy the oven. Amazon used to sell them. Good luck. Laurie.

hello Laurel and Bill. Here a response from the Netherlands from Ron and Annemieke. Except that you have made us enthusiastic about the Ooni Koda16, we bought 1, we really like your videos! We will continue to follow you and share our experiences with you

@lauriechaseunscripted

4 жыл бұрын

Thank you so much for your response. We feel so good receiving such positive feedback. We would love to hear how you are progressing on your pizza journey. Who knew that pizza making could be so much fun and so much of a challenge. I hope you enjoy your Ooni as much as we do.

@TwelfthAvenueCuisine

4 жыл бұрын

Hi Ron and Annemieke! Laurie and I appreciate your nice comment. We look forward to hearing about your experiences too!

Great tip. I have a Koda 16 and I am burning the tops just like you were. I didn’t even know about lowering the flame even more than the lowest setting. I didn’t think that that was possible. I will try it! I was resorting to turning off the gas but oddly that didnt turn down the flame much. Thank you Update: i was able to turn the flame lower and cooked a few pizzas today Feb 23 and they weren’t burned! I let it warm up for 20 minutes then turned it on the lowest setting when I was ready to cook. Took about 5 min. Stone was about 600 in center.

@TwelfthAvenueCuisine

3 жыл бұрын

Glad I could help. Laurie and I got the tip from Jepgato. He has a good channel too around the Ooni. Thank you for taking time to watch and comment! 👍

@TwelfthAvenueCuisine

3 жыл бұрын

Tony, we have modified our approach since we started. We heat on high at least 20-30 minutes, turn to low, launch our pizza, then rotate 180 when the crust starts to rise. If necessary, we rotate again. Total cook time about 2 minutes. We place the pizza on a wire rack for about 2 minutes to prevent steam from building up under the pizza so the crust stays crispy. Then move to a board to cut. We used to have burned on one side and slightly under done in the middle. I hope this works for you. Let us know.

Fantastic. Thanks for sharing with us!

@TwelfthAvenueCuisine

4 жыл бұрын

You bet and thanks for checking out the video! Much appreciated.

@ancientremains1814

4 жыл бұрын

Btw, tomorrow my brandnew Koda 16 will bake its first pizza, and I'll try to apply everything I learned from your, Jepgato's and other pizza lovers' videos. I can't wait to see if my home oven baking steel optimized 3-day cold rise recipe will work with the Koda 16, too. I have no idea what kind of pizza it will bake from that dough, whether Neapolitan or NY style or something else?? 😃🍕🍕🍕

@ancientremains1814

4 жыл бұрын

@@TwelfthAvenueCuisine My first bake with the Koda 16 was epic! Using the same dough recipe as usual, which is a 24-hour room temp + 48 hour cold rise 62% hydration dough, and San Marzano tomatoes with fresh mozzarella and Gruyere cheese with some fresh parmesan, oregano, sea salt and fresh basil, the first pie was baked 90 seconds with maximum flames, and it came out more than amazing! It had exactly those flavors and leopard spots that I have never had with my baking steel in the home oven. This pie was as Neapolitan as a Neapolitan style pizza can be! I'll never forget this abundance of taste and flavors! The second one was baked with minimum flames (using our trick) for about 4 minutes, and it came out NY style right away, no flop, crispy in the middle underneath. Although this second one was still better than my best baking steel pizza ever, my wife and I both found the first pizza (Neapolitan) to be the better one since it had all unique characteristics of an original Neapolitan pizza of high standards, and it worked perfectly with my dough recipe which I had optimized for the baking steel in the home oven over years. Frankly, I never ate such a delicious pizza! Koda 16 has lifted me up to the highest dimension of pizza making!!! I am soooo happy to have it!!! 😀😊😊😊

@ancientremains1814

4 жыл бұрын

Enjoy these 5 pics: ibb.co/ftxcwSv ibb.co/hDrXzGH ibb.co/N9vXDxQ ibb.co/r3sVF8j ibb.co/whNJy42 I forgot to mention the Greek kalamata olives. First pic shows NY style pizza with super low flame. All other pics show the Neapolitan pizza.

@TwelfthAvenueCuisine

4 жыл бұрын

@@ancientremains1814 Fantastic! And thank you for sharing the details on your dough hydration and pizza ingredients so Laurie and I as well as others can learn from your experience. Much appreciated!

Excellent! Thanks for the mention. One thing I want to mention, as someone who is a New Yorker and worked in a pizzeria....,the gas ovens in pizzerias never really go above 600 degrees..maybe some go to 650. I have seen a lot of Ooni users who go for the New York style crispy crust, start their oven on high, wait till the stone gets to 850 degrees and then cut the flame to go for the long, slower cook, which will get you a crispier pizza. I think getting the stone to 850F temp and cutting the flame could be making your life more difficult than it needs to be. I would just get the oven floor to a max 600, maybe 650 and go from there. Slower cook and less stress, which I think most Ooni owners enjoy. I have an Ooni, albeit the Karu, I make pizzas in it all the time. The floor is only at 850 degrees when I am making a Neapolitan style pizza.

@TwelfthAvenueCuisine

4 жыл бұрын

Thanks again for checking out the video and taking time to comment! We'll use your suggested approach on our next pizza and share the results. As one who was born in Long Island City, Queens I grew up on NYC pizza in my early years!

@rbiv5

4 жыл бұрын

@@TwelfthAvenueCuisine Oh great! You should see what LIC looks like now! Real fancy neighborhood!

@Sai-wf8pz

3 жыл бұрын

I have a koda. Can u please tell me how i can manage a temp of 650 constantly with gas? I wanna make nyc style but dont know how to do so without listening to ppl who say to preheat on high and turn down. I would appreciate a response thanks

@TwelfthAvenueCuisine

3 жыл бұрын

Hi Sai, I'm not sure I can help you since we do not have a Koda as we have the Koda 16 with the L-Burner design. And given both the Koda and Koda 16 have open fronts I expect it would be hard to maintain a constant temperature. Here is a link to a video I did to profile the temperature ramp for our Koda 16 with two different heat settings. My thought is if you are doing just one pizza then it should cook in about 3 to 4 minutes on a low setting. kzread.info/dash/bejne/kYuYt6ikc5Xchco.html Maybe profile your Koda as it warms up by taking temperature measurements every 1 minute and build a graph for your oven. At a minimum it would let you know when your Koda hit 650 degrees based upon the heat setting you selected. Not a great answer but it's the best I have right now based upon our experience with our Koda 16. 😀 And thank you for taking time to watch and comment. Much appreciated! 👍

I just did my first bake with an Ooni Koda 16 today and set them all on fire! It was a mess! The two of you helped convince me to get the pizza oven because of your insightful videos. I landed on this video to look for some advice on keeping my pizzas from becoming lumps of charcoal and I'm so surprised to hear that you live in San Mateo. I live here as well!

@TwelfthAvenueCuisine

3 жыл бұрын

happymunkee, cooking in the Ooni Koda 16 is an adventure, a challenge, and depending how you view it--alot of fun. We had our share of fails and successes. Fortunately, it is just a little flour, salt, and water not too much of a loss. Try watching the Heat Management Technique video. We just had a "live broadcast" and ended with a donut pizza. So even we make mistakes. I hope that makes you feel better. By the way, we are in Hayward Park. We are on Facebook if you want to send a private message. We could chat longer, if you wish. Laurie.

@TwelfthAvenueCuisine

3 жыл бұрын

Hi, happymunkee, just checking in to see if you had some success making pizza in your oven. How are you managing? Laurie.

i feel like we are all better off just grabbing with the full peel and turning it by hand where you don't have to contend with the heat. I've been watching videos left and right. My Ooni Koda 16 came a few days ago. This weekend will be the ultimate burn fest while my lady and I learn it. I have the same turning tool you have...but also got the perforated 14" ooni peel. Excited as hell to say the least. Thanks for the videos!

@TwelfthAvenueCuisine

3 жыл бұрын

Congratulations on your brand new Ooni Koda 16! Woohoo! 👍 Yep I believe grabbing it with the full peel and turning by hand has been working out well for us. Keep Laurie and I posted on your cooks!

@TwelfthAvenueCuisine

3 жыл бұрын

Mjethier, if you are new to making dough and stretching pizza, try making the biga dough. You just need time. Make it the day before your day off because there is alot of wait time. Each step only takes a few minutes. kzread.info/dash/bejne/YqeKrrCBidC4org.html

Great job. Your tips work for me. I always felt forced to pull out the pizza when it got dark on the crust. I didn’t feel I had a choice. But wow, these two tips really give me a choice. I get cooked crust but I always wanted a very thin crisp to it. Now I have options to toy with. Only thing I feel could be improved on in this video is an added section of us seeing how your pizza actually turned out as well as even hearing that crisp. Would have been nice. Otherwise thanks for a great lesson in heat management.

@TwelfthAvenueCuisine

3 жыл бұрын

Thanks, Dave, for your feedback. Watch this video. We place our cooked pizza on a wire rack for a minute or 2 to retain the crispness of our pizza. This prevents steam from building up under the crust. You can hear the crispness. Laurie. kzread.info/dash/bejne/poCM2pSToKjOhrA.html

Great video! I'm class of 83 Hillsdale High myself...

@TwelfthAvenueCuisine

2 жыл бұрын

malibuejoe01, my daughter went to Hillsdale, too. Are you still in the area? We could connect!!

@malibujoe01

2 жыл бұрын

@@TwelfthAvenueCuisine live in SSF retired from the police force after 28yrs. PM me if ya like I would love to see you and your wife cook one in person. I still haven't pulled the trigger on a new Ooni 16 yet.

@malibujoe01

2 жыл бұрын

I have an update I just bought a Koda 16. I'm still in the process of accumulation of accessories. I'm leaning towards the 14 inch ooni metal peel with the holes on the peel instead of the wooded peel. Any thoughts would be appreciated on what accessories are good and what accessories are a waist of money. I would not have bought the OONI without your video's, so thanks for making them!

@TwelfthAvenueCuisine

2 жыл бұрын

Malibuejoe01, we got the metal non-perforated peel as a gift but I wanted the ones with holes. But I realized all the extra flour falls on the ground or on your shoes. But it does prevent excess flour from building up under your pizza. You can launch, rotate, and retrieve with one peel. You don't need a wood peel. Enjoy your oven. Have fun. Laurie

@TwelfthAvenueCuisine

2 жыл бұрын

About your second question--accessories. If you want to do steaks, you need cast iron. If you want an Ooni product, I like the Ooni Skillet. It is easy to cook in, holds liquid if you are making a saucy dish. We made a coffee cake in it. If you frequently cook larger portions, you might try the Lodge 12 inch skillet. I bought the one without a long handle so I could spin it in the oven. You will need to buy welder's gloves. They are better insulated than the Ooni gloves and very inexpensive. Cast iron tolerates the high heat of the Ooni. Aluminum can melt. We use a 50/50 mix of semolina/flour to dust the peel lightly. The flour seems to give the mix a little more weight so it doesn't fly around. Buy a wire rack. To keep the pizza crisp, we put the cooked pizza on the rack to prevent steam from building up under the crust. Remember to have fun!! Laurie

Looks good! Good experiment with an oven that's usually not used like this.

@TwelfthAvenueCuisine

3 жыл бұрын

Deniz G, thanks for checking out our video and making a comment. How are your pizzas turning out?

@denizg571

3 жыл бұрын

@@TwelfthAvenueCuisine Not as yours yet, but im getting there.

@TwelfthAvenueCuisine

3 жыл бұрын

Take practice, my friend. Unless completely burned, practice pizzas are still delicious. Laurie.

You two make a cute couple and I've just subscribed. :)

@TwelfthAvenueCuisine

3 жыл бұрын

Larry, thanks so much for watching AND subscribing. I hope the videos are helpful. What kind of pizza oven do you have?

@LarryFournillier

3 жыл бұрын

@@TwelfthAvenueCuisine I'm actually binge-watching your vids. :) I don't have a pizza oven yet. However, I'm looking to purchase the Ooni Koda16 soon.

@TwelfthAvenueCuisine

3 жыл бұрын

Larry, when you get your oven, you will have fun trying new recipes and sharing pizzas with friends and family. Let us know when you get your oven and start to make pizzas. We can help you, if you ask. Laurie.

@LarryFournillier

3 жыл бұрын

Laurie, I most definitely will be seeking out your advice on the pizza recipes🍕 and especially some of your delicious Asian inspired sauces. 😋😋👍🏽

@TwelfthAvenueCuisine

3 жыл бұрын

Looking forward to hearing from you and your pizza adventures. Laurie.

Did I hear you say in one video you have an RVing channel? If so, what is the name. Thanks

@TwelfthAvenueCuisine

3 жыл бұрын

Hi Simon! Yes we are building a channel called RV Trekkers On The Fly. It's focused on RV'ing and fly fishing. We don't have much content there right now however.

Have you tried to land your pizza on cooking rack/grid for a bit to allow the bottom steam to escape and avoid soggy, soft bottoms?

@TwelfthAvenueCuisine

Жыл бұрын

Oren, yes. One of our early subscribers suggested putting the pizza on a wire rack to maintain crispness. We followed his recommendation and find that it works. We learn alot from our viewers. Laurie

Are you happy with the pizza oven? Thinking of ordering one today, but it is quite expensive.

@TwelfthAvenueCuisine

4 жыл бұрын

Yes we are very happy. We also use it with the Ooni dual-sided Grizzler plate. This has expanded the value we get from the purchase.

Just did my first cook and really burnt the outside but the crust inside was under cooked. Looks like I need to turn the heat down and increase the time. Thanks for the vid!

@TwelfthAvenueCuisine

3 жыл бұрын

Congratulations Taylor on your first cook! It too us a few, quite a few 🙂 , before we learned how to manage the heat. Now it is Koda 16 on high for 20 minutes and then I turn it down to Ooni low about 3 minutes before we launch. That is roughly the time it takes Laurie to progress and build the pizza. Keep us posted on your progress. You will nail it soon! 👍

@TwelfthAvenueCuisine

3 жыл бұрын

Taylor, we used to have the same experiences. We made a video that addresess the most common problems. Check it out. Laurie kzread.info/dash/bejne/l3Z81tSCmryvqqQ.html

I highly recommended the Bertello pizza oven 🍕🍕🍕🍕

@TwelfthAvenueCuisine

3 жыл бұрын

Thank you for watching our video and taking time to comment! We're very happy with our Ooni Koda 16. If you watch our other videos you'll know our Koda 16 allows us to cook much more than pizzas. The Bertello looks very limited in its ability to meet our needs unlike our Ooni Koda 16. Thanks again and we appreciate you saying hello!

Seems the wide open front opening probably varies the temp at least 150F front to back, so I understand constant rotation. Maybe that's the plan for this design.

@TwelfthAvenueCuisine

4 жыл бұрын

Your temperature variance estimate is in line with my measurements. Laurie and I like NYC style pizza so we've been cooking at a lower temperature (~ 600 - 650 F middle of the stone) which is a more relaxed cook and forgiving if you are not constantly rotating the pie. Thanks for watching the video and taking time to comment!

Did u guys bake that bread in the beginning in the Koda 16?

@TwelfthAvenueCuisine

2 жыл бұрын

Hi, Master Tutto. Are you referring to the Panuozzo? We made the Panuozzo about a year after we got our Ooni Koda 16. We always meant to make them but never got around to it. They were delicious. Laurie

@MasterTuttoo

2 жыл бұрын

@@TwelfthAvenueCuisine yeah around the 0:02 second mark. I have a Koda 16, I just don't think it's tall enough to bake bread.

@TwelfthAvenueCuisine

2 жыл бұрын

Master Tutto, I agree with you, at least not sourdough. I did see a video produced by Ooni that showed a chef making ciabbata bread.

I was raised in Pacifica!

@TwelfthAvenueCuisine

3 жыл бұрын

Very cool! We enjoy walking along the ocean by the golf course.

Is it safe to keep the oven preheated for hours for commercial use??

@TwelfthAvenueCuisine

3 жыл бұрын

That is an excellent question but I do not know the answer. It might be best to reach out directly to Ooni for their answer. I have seen posts on the Ooni Community group on Facebook where people have used Ooni's for commercial purposes. And thank you for dropping into our channel and taking time to ask your question! 👍

@TwelfthAvenueCuisine

3 жыл бұрын

Some Ooni users use their ovens for Pop-up pizza making events for charity and to make money. No one in the FB users group has expressed any safety concerns. If you are on FB, you can join the group and ask. We have only used ours for a few hours at a time for parties, and had no problem. Thanks, Rafael, for tuning in. Laurie.

Hi. Great videos you got! I love Koda 16. I use it in bakerschool. I have a koda 12 myself and that is little too small. I am thinking of making a front door for my oven in metal to keep in some heat, and therefor i can turn oven off with pizza inside, and also make chiabatta. I like fishing too, but i mainly fish for pike and trout with lures!

@TwelfthAvenueCuisine

2 жыл бұрын

Thanks for watching our videos. We love our pizza oven. Laurie.

I think the 1 minute pizzas need a thin crust to thoroughly cook before the edges burn

@TwelfthAvenueCuisine

Жыл бұрын

Louis, we love a thin crust. We always make thin crust but we do not roll it out. It is all in the stretching. Laurie

Cool pizza. But what are you drinking?

@TwelfthAvenueCuisine

4 жыл бұрын

lol! Was drinking what we call a stopper wine, an inexpensive wine that stops you from opening a more expensive bottle! It was a Costco Kirkland brand Sonoma County 2017 Old Vine Zinfandel. It actually pairs well with pizza. Thanks for checking out the video and taking time to comment. Much appreciated!

@jimcooney9494

4 жыл бұрын

@@TwelfthAvenueCuisine shout out from Pleasanton we have finally received our koda 16 after a two month wait. Lol a stopper wine!

@TwelfthAvenueCuisine

4 жыл бұрын

@@jimcooney9494 Fantastic you got your Ooni Koda 16! Woohoo! Thanks for the shout out and shout out in return from San Mateo!

@---xm2bo

3 жыл бұрын

Just bought ooni koda 16, arrives at early june.. Cant wait to test that wine !

@TwelfthAvenueCuisine

3 жыл бұрын

You will have so much fun!! Congratulations. Laurie.

Why don't you pull the pizza out with that peel and turn then put it back in?

@TwelfthAvenueCuisine

3 жыл бұрын

That's how we do it these days using the Ooni 14" metal peel to turn and retrieve. Thank you for watching the video and taking time to comment. Much appreciated! 👍

Having the same problem with dough not cooking completely.

@TwelfthAvenueCuisine

3 жыл бұрын

Hi Dale this is Bill. We've learned a lot since we made that video. What type of dough are you using? Maybe we can help.

@daleordoyne827

3 жыл бұрын

I'm using 00 flour

@daleordoyne827

3 жыл бұрын

By the way thanks. We're retired much like you guys.

@TwelfthAvenueCuisine

3 жыл бұрын

Hi, this is Laurie. We had semi cooked dough when we initially started to use our Ooni. This is what we do now. We heat our oven on high for 20 minutes to ensure that the stone is hot. We turn the oven to low before we start to prepare the pizza. It takes about 3 minutes to make our pizza. We launch the pizza, wait for the crust to start to rise then turn the pizza. We rotate frequently to prevent burning. If the crust starts to burn, we move the pizza to the right corner near the opening. If the toppings start to get too dark but suspect the crust needs more time, we turn the oven off and let residual heat cook the crust. If you are making a thin crust pizza, turn the oven to the below the Ooni low setting. I hope this helps.

@daleordoyne827

3 жыл бұрын

Thanks. Made a few tonight. Set on high to heat , then low to cook. Much better but still not completely done. I'll try the other tweaks you recomend. Thanks so much for the help. Really like your videos. Please keep it up.

Lower flame, dryer pizza. Want more moisty pizza? Higher flame.

@TwelfthAvenueCuisine

3 жыл бұрын

Not sure the low heat leads to a dry pizza. L