PS: my figs aren't ripe yet; but when they are I think I'll try a fig pizza with mozzarella, ` some feta cheese , with arugula, and a bit xv olive oil dizzled on at the end. Maybe some caramelize sweet onion would also be a nice addition. Thanks for all the great videos! 💕💜👍💜💕
OMG, your pizzas look amazing! That leoparding is incredible. I have a single dough ball getting ready for tonight's dinner. I'm going to run to the store to get some fresh pesto. Fingers crossed. I have a Koda 16 but seriously considering an upgrade to the Karu now.
Hey man! I wanna thank you for sharing your knowledge, I work in a restaurant in New York and I made one of the three specials and my boos and coworkers went crazy lol, I just heard them saying Wow..
Can't wait to try the pesto I just made on a pizza! Thanks for the firewood source. I was wondering where people bought this Also, please tell me where I can find the individual proofing containers you used. The size and width are perfect for individual ball of pizza. I've checked all over the Internet and haven't been able to find them. 💕💜👍💜💕
Sadly, most store bought pesto and Parmesan isn’t vegetarian because of the rennet! Just check your ingredients, my veggie folk! 🌱 Great recipes, though, and that oven is awesome!❤
One quick question. How do you rate your mandolin? Have been wanting to buy one for a long time but " which one" has it on the round tuitt list. Thanks.
Do you get wood notes on the dough by cooking it with a wood fire oven? Or is it just a myth? What are the main differences between your Koda 16 and the Karu? Awesome video by the way.
It depends on what you are cooking. Neapolitan pizzas cook too fast to get any wood flavor. Deeper/thicker style pizzas that cook at a lower temp for longer or roasting veggies, cooking meat, anything that takes time will get you some wood flavor. Maintaining temperature in a wood fired oven is a pain in the butt so keep that in mind. With gas, you just attach the propane tank, fire it up, and you’re good.
Shooting video and baking at the same time is pretty darn tricky. I usually just re-fire each pizza (with the oven off) for a bit to re-heat them. Sometime I don't even re-heat.
Thanks for the support! I won't say there's a distinct difference in flavor when cooking in a high temp oven like an Ooni. I've found that good wood will impart subtle flavor...more aroma than anything else. I'd recommend purchasing a multi-fuel oven. This gives you the convenience of gas and the ability to cook with wood and charcoal when you want to.
Neither is Mozzarella 🤣. Rennet, but more "vegetarians" than not eat cheese. At least the ones I know do. Plus, it's all about titling and SEO on RU-vid.
@@KitchenCraftFood There is non-animal rennet and you can find cheeses which use it. But yeah, many vegetarians will just eat cheese unconditionally (myself included).
How to make a vegetarian pizza.... first you open the trash bin, throw out the vegies, then add meat of your choice... bake till golden brown, serve with your favorite beer... THE END
Meh... There are plenty of meat recipes. Why do people whine about veg recipes? Sure, I won't make any of these, but it's interesting to watch and I learned something.