🍕Restaurant owner/ chef/ pizza obsessive. 🍕#WomenInPizza 🍕Instagram.com/twocentspizza/ 🍕Proud Ooni Ambassador. Check them out at shareasale.com/r.cfm?b=1504958&u=2367184&m=82053
Great video. However, I wish you would turn the background volume from the video when narrating. There is a lot of clanking around and sometimes I miss what you say.
Cook the pizza in the oven on a metal pizza pan for a short while to get the dough set and partially cooked, then transfer to a pizza peel and easily slide into the oven. Rotate as required and you will never have a problem with launching.
wish I had 800 bones to spend on one these just got my big horn propane delivered today im sure it will fit the bill just cannot do anything bigger than 12 inches no matter 12 inches is good enough.
Looking great, I am going to get the same oven….I am overwhelmed on pizza dough recipes and you tube …what have you come up with as your go to favorite dough? Love your channel and looking forward to sharing your journey Daryl
I understand how some people dont knead pizza dough, but 10 hours just to finish making the dough? And that’s BEFORE the 19 hour proof time? 10 hours seems a bit much. Edit: im not criticizing,, i was just “shocked” at the 10-hour time frame. Maybe that’s how much time is needed since it’s a no-knead dough?
Very good Vid. Looks like an Ooni Karu 16 multi for me. I reckon I can replicate all your moves. I subscribed and I truly hope you can keep 'em coming.
If you were freezing, at what point would you freeze? It's so confusing to know how long to prove the dough for and how much to do before and after freezing.
I see a lot of people that tip their peel and shake the pizza on to the stone. I see others like yourself that just pull the metal peel out quickly from the oven and no shaking. Is there a trick to doing it this way? Thanks.
The pizza doesn’t spend too much time on the peel and slides off easier this way. Some people build the pizza on the peel for ease of transport but the dough can start to stick to the peel so it has to be shimmied and shaken off.
Hi! I just got an ooni fyra and launching got a bit problematic with cream instead of tomato sauce. Any tip for that? Also, whats your dough recipe and proofing scheme? It looks absolutely delicious
