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Пікірлер
@MsPeterpan69 3 күн бұрын
Great idea guys
@TwelfthAvenueCuisine 3 күн бұрын
Leftovers make good toppings for pizza. We used leftover grilled chicken to make bbq chicken pizza. Give it a try. Laurie
@STEVEN-vz8qq 6 күн бұрын
nice hair dude. It's time to cut bro. 😁
@ryanconnole 11 күн бұрын
Finally, a video that doesn't have everything come out perfect. Glad to see others who learn thru trial and error.
@TwelfthAvenueCuisine 6 күн бұрын
Super bonfire. We were not expecting that!! Thanks for tuning in. Laurie
@robshoufany2012 25 күн бұрын
Ooni Bloopers hahaha This cow would be so sad
@TwelfthAvenueCuisine 20 күн бұрын
Funny! Super charred.
@JC-vj4nd Ай бұрын
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 Ай бұрын
Wonderful to be retired at such a young age. Physically you can do so much more than we can. Enjoy your life. Laurie
@cml222444 3 ай бұрын
Definitely thicker crust and get the correct tools….DO NOT ROLL PIZZA DOUGH😊
@TwelfthAvenueCuisine 3 ай бұрын
This was one of our early videos. Very inexperienced. Laurie
@SantisValiant 3 ай бұрын
Love you guys!
@TwelfthAvenueCuisine 3 ай бұрын
Thanks so much for tuning in. Laurie
@russellapplegate5661 3 ай бұрын
Thank you for sharing.... Looks like you are having a great time
@TwelfthAvenueCuisine 2 ай бұрын
Yes we are
@micc8206 4 ай бұрын
very nice video. good information, thank you. that being said. the only thing that was disappointing was "im not a thermometer user". grilling meat is a great hobby of mine for 30 years. I also spent time as a "not a thermometer user". all in leads to is a guessing game. i felt like i had a very good feel for the doneness of all types of meat. It might be the biggest mistake a cook can make. since ive been using thermpro thermometer, i just don't make the mistakes of over and under cooking. taking the guess work out. understanding that, depending on the meat, 30 - 60 seconds or less, can make the difference between perfection and over/under cooked. my thermpro might be the #1 pro move ive found. again, thank so much for the very nicely produced video. it helped me make my choice to pull the trigger on the koda 16.
@TwelfthAvenueCuisine 3 ай бұрын
Mic8206, thanks for the comments. Maybe I am not using the Thermapen correctly. I guess I will have to find a video on its proper use. Laurie
@nomanejane5766 4 ай бұрын
❤❤❤❤❤
@TwelfthAvenueCuisine 3 ай бұрын
Thanks so much for watching. Laurie
@SadalDay 4 ай бұрын
dynamic duo great looking pizza crust looks nice and airy
@TwelfthAvenueCuisine 3 ай бұрын
Thanks so much for watching. Grateful to our viewers. Laurie
@danielecolizza3856 4 ай бұрын
I'm so happy to saw a recipe I'm growing with, appreciated and well done by you.
@TwelfthAvenueCuisine 4 ай бұрын
I hope you will be able to get it out of the pan more successfully than we. Laurie
@chrischild6894 4 ай бұрын
Bill, take a step backwards
@TwelfthAvenueCuisine 4 ай бұрын
Not sure what you mean. Laurie
@TheStormLarge 4 ай бұрын
You have encouraged me to try your recipe. I appreciate that, while not perfect, you showed how it could be made better. Great job.
@TwelfthAvenueCuisine 4 ай бұрын
I hope it turns out. Pizza making and eating is so much fun. Since Bill has developed gluten intolerance we have missed being on camera. Let us know how things are working out with you. Laurie
@suzyq007 5 ай бұрын
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 4 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
@Litaslist 5 ай бұрын
Very helpful video, we got our Ooni today and the pizza was disastrous, so we definitely have learned much from you today. Thanks
@TwelfthAvenueCuisine 4 ай бұрын
We have had many successes after multiple failures. Keep trying and you will have delicious results. Laurie
@hellscreekbavaria 5 ай бұрын
Are you guys doin' ok???
@TwelfthAvenueCuisine 5 ай бұрын
Hellscreek, thanks for checking in. We are well. Bill has developed an allergy to almost everything pizza--gluten, tomatoes, pork, and dairy although he can tolerate some cheese. This channel has been mostly about pizza so we don't know where to go from here. I cook and bake many things other than pizza but would our viewers be interested. We could use your input. We have a camper van and have cooked on the road. Let me know whether you would be interested in following a channel about other kinds of cooking. Thanks. Laurie
@hellscreekbavaria 3 ай бұрын
hey , of course ! this would be a good idea, I would love to whatch stuff like that!
@hellscreekbavaria 3 ай бұрын
...and stay away from those jabs
@hellscreekbavaria 3 ай бұрын
and I think your viewers would be happy with any video, as you guys are a pleasure to whatch
@TwelfthAvenueCuisine 3 ай бұрын
Thank you, again. So encouraging. I need to find a good recipe to try. Laurie
@MoorChannel 5 ай бұрын
Thank you for your help and sharing
@TwelfthAvenueCuisine 5 ай бұрын
We loved sharing info with our viewers. Thanks for the compliment. Laurie
@AttommicDog 5 ай бұрын
Laurie never lost it sir! How is the 13" change moore holding up? '
@TwelfthAvenueCuisine 3 ай бұрын
Since Bill's health issues, we haven't used the Change Moore. Hope to use it soon. Laurie
@AttommicDog 3 ай бұрын
@@TwelfthAvenueCuisine I'm sorry to hear that. Let us hope it's a good summer for the both of you.
@kooladify 5 ай бұрын
👍👍
@TwelfthAvenueCuisine 3 ай бұрын
It was yummy!! Thanks for tuning in.
@pedromacias4075 6 ай бұрын
camera is too far
@TwelfthAvenueCuisine 6 ай бұрын
I hope you were able to get enough details from the audio. Laurie
@JeremyPaulVisuals 6 ай бұрын
Great tutorial! Going to try this today for our pizza night - keep making awesome videos!
@TwelfthAvenueCuisine 6 ай бұрын
Jeremy, thanks for the compliment. Let me know how your sausage and pizza turn out. Laurie
@V.966 6 ай бұрын
enjoy
@TwelfthAvenueCuisine 6 ай бұрын
Thanks. We will.
@roccosdough 6 ай бұрын
Happy Valentine's Day to you both !
@TwelfthAvenueCuisine 6 ай бұрын
Rocco, Happy Valentine's Day to you, too.
@bellablue998 6 ай бұрын
We have an OONI the bottom is never burnt like that. My husband usually makes his own dough. I'm going to buy this Safeway dough for tomorrow and cook it in the oven I was looking at reviews and came across your video. Nice job. They recommend high heat in oven if you want it crispy 👍
@TwelfthAvenueCuisine 6 ай бұрын
Bellablue, we usually make our own dough but decided to try the Safeway dough. As you know, the back corner is the hottest part of the oven. You have to watch your pizza carefully and turn it before it burns. We probably didn't watch it that carefully. Our fault not Safeway's. Thanks for watching. Laurie
@terelbeppu 6 ай бұрын
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 3 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
@markkolstad7076 7 ай бұрын
i live in the mountains...good air...clean water... great fishing, but at times i wish i was living in the bay area...good people...music..fantastic food!!!
@TwelfthAvenueCuisine 7 ай бұрын
Mark, fortunately for those living in California we are only an hour's drive from mountains and forests; 2 to 3 hours and we can be at the base of majestic mountain peaks and dip our toes into clear lakes. For you as well. You can get in your car and find concerts and restaurants and crowds. We are so fortunate to be able to enjoy the beauty of nature as well as events that draw a lot of people. Laurie
@dianeibsen5994 7 ай бұрын
Hi. Thank you for the video. I for some reason was assuming you were going to put the whole thing together on the video, but you stopped when you were putting on the casters?
@TwelfthAvenueCuisine 7 ай бұрын
Sorry if you wanted more info. But we use the table for prep in all our videos. We haven't used it for our oven because of the angle of our video. It fits when we stand at the end of the table but for our videos we need the oven to sit facing our camera. The table is too narrow for the oven. Laurie
@roccosdough 7 ай бұрын
Hey Laurie and Bill, Happy New Year ! Glad you both are well and doing fantastic Pizzas :)
@TwelfthAvenueCuisine 7 ай бұрын
Hey, Rocco. Good to hear from you. Bill still has to watch his food intake but fortunately for me, anything goes. I see u all over Instagram. Great job!! Laurie
@earthcream 7 ай бұрын
that was way too much pepperoni for my liking...just saying
@TwelfthAvenueCuisine 7 ай бұрын
Earthcream, everyone has their preferences when it comes to pizza. I prefer light toppings while Bill loves extra cheese. Some are meat lovers. Of course, individual size means we can have it "your way!"
@TheSho4U 7 ай бұрын
Great video! You both still look like experts to us! Does using the rack help keep the bottom crisp?
@TwelfthAvenueCuisine 7 ай бұрын
TheSho4U, thanks for watching and sending a comment. Using a rack to keep the crust crisp was a suggestion of one of our early subscribers. He frequently makes valuable suggestions that we share with our viewers. Laurie
@urbster1 7 ай бұрын
by the way, I can really relate! during 2020 I learned how to make pizza from scratch and enjoyed it for a year, but I also discovered I was gluten intolerant! after a year with no pizza I lost a lot of weight too! so it would be really great to learn how do make a nice gluten free dough - how does it stretch without the gluten? thanks!!
@TwelfthAvenueCuisine 7 ай бұрын
We don't know if Bill is wheat intolerant also. We have not used the Caputo Gluten free flour since his issue developed. One recipe was really stretchy and it was almost like a regular dough but another was really wet and sticky.
@urbster1 7 ай бұрын
that pizza looks incredible! has Bill tried taking digestive enzymes for gluten? they might help him tolerate it better! best wishes from Indiana!
@TwelfthAvenueCuisine 7 ай бұрын
Urbster, no haven't tried digestive enzymes. Anything specific you can recommend? I will do some research. Thanks, Laurie
@destructivecriticism5842 7 ай бұрын
Uhm, it still looks filthy. Is that like “seasoned” or something??
@TwelfthAvenueCuisine 7 ай бұрын
Destructivecriticism, it is well-used and well-loved. The grease is gone but color of ash is still there. Laurie
@lovemesomegstar9682 7 ай бұрын
The King and Queen are back in action. 👍
@TwelfthAvenueCuisine 7 ай бұрын
Lovemesomegstar, thanks for watching. You have one of the most interesting nick names. Glad to be back. Laurie
@priceandpride 7 ай бұрын
do you put semolina down to help keep it from sticking?
@TwelfthAvenueCuisine 7 ай бұрын
I use a mix of flour and semolina. The mix seems to adhere better to the pallet. Laurie
@priceandpride 7 ай бұрын
that table is looking real wobbly, is that because it's on tiles outside?
@TwelfthAvenueCuisine 7 ай бұрын
Priceandpride, I don't think it is just the tiles. To be honest the table itself is a little wobbly but not enough to be a problem. Laurie
@deakemarschall2992 7 ай бұрын
Now showing.... The Hitchcock Pizza Hour. Glad to have you guys back cookin' the pizzas. I'd love to see some gluten free dough cooks. There's so many other options out there offering some different flavors.
@TwelfthAvenueCuisine 7 ай бұрын
Hi, Deake. Good to hear from you. Your wish is our command. Gluten free dough coming up. Laurie
@pmmurf101 7 ай бұрын
Yay you’re back
@TwelfthAvenueCuisine 7 ай бұрын
Pammurphy, thanks for watching. It was fun to be sharing with our community again. More episodes coming up. Laurie
@hellscreekbavaria 7 ай бұрын
Bill you need to adjust your oxygen flow on the Ooni , the flames are supposed to burn blue , not yellow! there is some information on the internet how this is being acomplished. You need more oxygen to turn the flames blue and therefor hotter! look for : "Ooni koda shutter adjustment"
@hellscreekbavaria 7 ай бұрын
Enjoy your wine there,Bill! Glad you are able again to have a great drink....all the best from Bavaria.
@TwelfthAvenueCuisine 7 ай бұрын
Hellscreekbavaria, thanks for tuning in. The Saldo was delicious. Bill didn't sleep as well but it was worth it. Hello Bavaria. Laurie
@williamknasel7893 7 ай бұрын
You definitely still have it. Glad to see you back.
@TwelfthAvenueCuisine 7 ай бұрын
Williamknasel, thanks for tuning into our first episode after a long hiatus. It was fun to be back. Laurie
@oldjunkman4864 7 ай бұрын
Happy New Year, You both still have it.
@TwelfthAvenueCuisine 7 ай бұрын
Oldjunkman, thanks for watching. It was good to be sharing our pizza journey again. Happy New Year. We will be sharing more experiences soon. Laurie
@christoofart 7 ай бұрын
Happy New Year, and great to see you back on the channel slingin' the pies. Laurie's still got the mad skillz.
@TwelfthAvenueCuisine 7 ай бұрын
Christoofart, thank you. I was concerned but the biga makes it so easy. Laurie
@rbiv5 7 ай бұрын
Pros!...You both still have the skills! Bill how did your body tolerate the pizza? I think a gluten free focus or series would be very appreciated by a lot of people.
@TwelfthAvenueCuisine 7 ай бұрын
Rbiv5, thanks. We are looking forward to resuming our channel and changing it up a bit. Bill only had a few bites of pizza and the wine, so he didn't tax his system too much. I would like to see if he could tolerate tomatoes and pork. I am glad to know your positive opinion about gluten-free pizzas on our channel. Laurie
@TwelfthAvenueCuisine 5 ай бұрын
I think I would like to change our channel to all kinds of cooking and entertaining. I really don't know where to take our channel if we continued with pizza-focused content. Laurie
@rbiv5 5 ай бұрын
@@TwelfthAvenueCuisineLori, I would love to see you cook! The blueberry cobbler you showed us was partly responsible for my 20lb weight gain!...I know you have a few more pounds to put on me!
@pers1stant69 7 ай бұрын
Laurie still has it! Great job guys
@TwelfthAvenueCuisine 7 ай бұрын
Thanks for the compliment. Looking forward to 2024. Laurie
@relaxingstrolls 8 ай бұрын
Loved your video. I just recieved the Change Moore oven as a gift from my granddaughter and after watching your video im eager to give it a go. Thanks
@TwelfthAvenueCuisine 8 ай бұрын
Relaxingstrolls, what a fantastic gift!! Costco has chips on sale right now. But Orchard Supply has a selection of various chips, too, in smaller packs. We want to hear how your pizzas come out!! Laurie
@ek8137 8 ай бұрын
Welcome back you two! Been a sub for over a year and my wife got me an Ooni Koda 16 for Christmas this year. So I too am excited to also be back and see the evolution of this channel with guests and friends.
@TwelfthAvenueCuisine 8 ай бұрын
Thanks for turning in and sticking with us. I hope you enjoy your Ooni as much as we do. Laurie
@BarbaNegra75 8 ай бұрын
Se ve muy rico❤ saludos desde Chile
@TwelfthAvenueCuisine 8 ай бұрын
Gracias desde California. Feliz año nuevo y muchas bendiciones en el 2024. Laurie.
@tgilsrud 8 ай бұрын
Welcome back. 3 out takes at the beginning without red wine in hand 😂. Just kidding. Great to see and hear your voices again. Wished we lived closer and we would drop in and help guest cook. Happy holidays to you both
@TwelfthAvenueCuisine 8 ай бұрын
Thanks, Tim. We would love to have you as a guest. I am going to be the wine drinker now!! Laurie.