I love the videos that you feature Jake. The video with his birthday actually made me tear up. The love that we have for our animals is virtually irreplaceable!
I love that you brush your dog. He looks like he enjoys it as much as my dog did. I brushed/ combed my dog every day. If he thought I might have forgotten, he would bring his brush to me. - (now I'll have to make pizza)
Love your videos man. Somehow you’ve managed to capture the essence and ambiance of how how I feel when I cook on my Koda 16! Been eating pizza 3 days straight and the dough keeps getting better and better each day. RECIPE IDEA FOR YOU… a must try. Red sauce base, boars head pastrami torn by hand, pecerino/regiano sprinkle, chunked mozz, dill pickle, evoo. Bake off and finish with a spiral of yellow mustard and serve. Exquisite.
Which is your fav pizza style? Commment down below! And if you enjoyed that ridiculous intro, please like this video, subscribe and all that gibberish! ✌🏼👽
Detroit type no question! I have one of these machines coming in the mail soon. I'm thinking of buying dough from local pizza places as a time saver? Your thoughts on this idea would be appreciated .
Never would have thought Detroit to be possible in the Koda, but you changed my mind! I've had my Koda 16 for about a year and a half, done almost nothing but Neapolitan, but now I can't wait to throw some Roman dough in there - you are truly inspiring!
Amazing brother you are they only one who ever made 4 different styles of pizza in the Ooni . Only seen neopolitan style only.You are the warrior bro. Ooni should give you an Endorsement to demo their pizza oven.
Wow and super wow! Love the shot where the flame fires up around the back of the oven. If you were not so good at dough, I would say you are working in film! Anyway...bravo, now I have to get an ooni. Unfortunately I live in an apartment, maybe my friend will allow me to bring it to her garden.
Props for that neapolitan. I have a fyra that I cut a propane burner into the bottom. Works great but I would like to upgrade. That one might just be it. I also read it was great on propane usage.
Scrocchiarella night tomorrow. What are your comments on and recommendations for freezing dough? After the cold proofing or the final proofing? Thanks - love this channel and FL 👍🏼
Awesome! High hydration neapolitan style is the best for me! I've pushed it as far as 80% hydration 96h fermentation, awesome flavour, very tough to work though. Next step: 85% hydration and up to a one-week-old dough!
Why such high hydration? Are you really not getting enough air bubbles at 70%? Neapolitan traditionally is actually very low like 57-62% and the fermentation and the high heat of the oven is what gives you the airiness.
@@burnertrump875 thing is, unfortunately, I don't use a fire oven that goes up to 480°C, I use my home oven with a pizza stone and it goes up to 300°C, so I gotta leave the pizza in there for about 5 minutes. If I don't go high hydration, the dough gets super dry. Plus, I like the taste of a really light dough hahaha
They are two completely different ovens. I love the Karu because I'm a sucker for the wood flavor. I love the portability of the Koda, it's very easy to manage and it's a switch on/off kinda oven. Based on my current living situation I would pick the Koda, but if I had more space and more wood to burn, I'd definitely have the Karu constantly ON. 😎
Hey Gina, I usually leave notes in the discussion tab and are always signed with my real name. About the face, I'd prefer to concentrate on the food but maybe when we hit 100k subscribers I'll start showing my face an inch at the time until 1M subs (LOL)
