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.
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
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
@@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!
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
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.
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
Hey you two! Just discovering your channel. I first saw the one with the baking steel. I really enjoy your personalities and the way you film and make pizza. We have similar mindsets with our channels as we both are learning and want all the feedback we can get! I have recently started my channel and pizza making in general with the ooni koda 16. I also have a gluten intolerance but have found that using italian flours takes away any bloating I would normally get with american flours. Oh and a suggestion I have is, try using a cooling rack for your pizza. I let mine rest for 30 seconds to a minute to prevent any condensation that may soggy up the bottom of the crust. I have lots of experience using gluten free dough as well and id love to share it with you if you're interested. Im also in the bay area! I live in the east bay! Id love to collab in the future if you're open to it. Again excellent content and channel. I enjoy it. Keep up the outstanding work! Ps: just noticed you use the caputo gluten free flour! Thats what I use but for chicago and detroit style. They come out epic! Better than some gluten doughs when made that way. ~Jess
Hi, SOF. Thanks for watching and the complements. Is SOFPizza the name of your channel? I will tune in. Since Bill developed a histamine intolerance, we have put the channel on hold but want to start it up again. Most foods that are high in histamine or trigger histamine are ingredients in pizza: pork, tomatoes, dairy and wheat products. We used the Caputo Gluten Free pizza flour a few years ago but discovered that it contains wheat starch. Not if it would affect Bill. But you don't seem to be affected by it? We want to start the channel again but will probably will not be pizza focused. We were open to having other pizza chef's on our channel. Will you send your contact info to twelfthavenuecuisine@gmail.com? Let me know what you have in mind for a collaboration. A guest chef? Thanks for reaching out. Laurie
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!!
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.
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
