That was really fun.. wish I could'a been there, and I'm not camera shy. I'd love to see the behind the scenes preparation Laurie has to do to put all this together, all the shopping and chopping, consideration to dietary needs, wow!
Steven, I sure appreciate that you recognized all the effort that went into preparation for the party. Only my girlfriend who loves to cook mentioned that it was "alot of work." We like to entertain so prepping and sharing food is just part of it. I always feel "phew I think everyone had a good time.". Even Bill doesn't acknowledge how much work was involved. I have to give him his due credit for filming and editing. Our channel is a shared effort. Laurie
What a sensational job! It is very hard to cook pizzas for a group of people and both of you looked super confident and it looked like every pizza came out great!
rbiv25, thanks again. The pizzas came out great. The surprise was the cashew cheese from Trader Joe's. I don't think most could tell that the cheese wasn't mozzarella. Did you know that parmesan reggiano and aged cheddar are lactose free? The lactose gets broken down in the aging process. Laurie
@@TwelfthAvenueCuisine Another thing that I just learned that I wanted to share. I have not tried this but I was told by a pizzaiolo that if you want a crispy pizza and you are using a high heat oven like the Ooni, you need to lower your dough hydration to around 57% or lower! I usually never go below 63% or 65%. I was always just trying to cook the pizza at a lower temperature like the home oven. When you try let me know what you think!
rbiv25, I avoided high hydration doughs because they are so sticky. You can't knead in the traditional way but by the stretch and fold method. Probably every 15 minutes for more than an hour. But stretching it out. Not sure how to handle that. I will try it though after this heat wave is over. It has been close to 100 degrees the last few days. Whew!!
That was really fun.. wish I could'a been there, and I'm not camera shy.
I'd love to see the behind the scenes preparation Laurie has to do to put all this together, all the shopping and chopping, consideration to dietary needs, wow!
Steven, I sure appreciate that you recognized all the effort that went into preparation for the party. Only my girlfriend who loves to cook mentioned that it was "alot of work." We like to entertain so prepping and sharing food is just part of it. I always feel "phew I think everyone had a good time.". Even Bill doesn't acknowledge how much work was involved. I have to give him his due credit for filming and editing. Our channel is a shared effort. Laurie
Pizza and pickleball. Two of my favorite things. Just needed to add another favorite "P"..... Porter. Looks like a blast.
Deake, we have had so much fun playing pickleball and made new friends. Wish we could share with more viewers.
Delicious pizzas! Both Bill & Laurie were great hosts. I even get to make my own BBQ ckn pizza!! Fun party and thx for the invite! 💕
Susan, it was alot of fun sharing pizza making with all pickleball subscribers.
What a sensational job! It is very hard to cook pizzas for a group of people and both of you looked super confident and it looked like every pizza came out great!
rbiv25, thanks again. The pizzas came out great. The surprise was the cashew cheese from Trader Joe's. I don't think most could tell that the cheese wasn't mozzarella. Did you know that parmesan reggiano and aged cheddar are lactose free? The lactose gets broken down in the aging process. Laurie
@@TwelfthAvenueCuisine I had no idea they were lactose free. You see, we learn from each other!
rbiv25, we do. I agree. Wish we were closer. It would be fun to meet you.
@@TwelfthAvenueCuisine Another thing that I just learned that I wanted to share. I have not tried this but I was told by a pizzaiolo that if you want a crispy pizza and you are using a high heat oven like the Ooni, you need to lower your dough hydration to around 57% or lower! I usually never go below 63% or 65%. I was always just trying to cook the pizza at a lower temperature like the home oven. When you try let me know what you think!
rbiv25, I avoided high hydration doughs because they are so sticky. You can't knead in the traditional way but by the stretch and fold method. Probably every 15 minutes for more than an hour. But stretching it out. Not sure how to handle that. I will try it though after this heat wave is over. It has been close to 100 degrees the last few days. Whew!!