Love your pizza making! And I enjoy watching your channel in general, as you are RV’ers as well. We live in an apartment and live in a part of Canada that we experience serious winters (Ottawa, Ontario Canada) and downsized to an apartment where we can no longer bbq outside. Living vicariously through you both, and just LOVE PIZZA! So learning about your dough techniques, Lori, for a regular oven would be great. Fan from Ottawa, Ontario Canada!
Pam, thanks so much for the compliment. This pizza recipe was made for the home oven. 25 to 30 minutes in a hot oven. We put the link to the original recipe in the description box. Winter is approaching in California. I am so cold that I am wearing long underwear and fleece-lined pants. I am sure it is much colder in your area of Canada. The pizza was delish. Give it a try in your home oven. Laurie
OK. This one moves to the top of my list of all the pizzas you've made. I'm gonna be adding a pan and gloves to my Christmas list. I need to use my Ooni more. And that dough looks like something I can handle too. Thanks for continuing to expand my pizza knowledge.
Deake, thanks for the compliments. Just knead the dough in the bowl for a minute until it comes together then let it proof overnight. So easy. But the cheeeeezy flavor. Loved it. Laurie
Looks fantastic! Always happy to see a new video pop up on my feed. You two are so great! I love Bill getting involved in the cooking. Laurie, thanks for the dough tutorial, I’ll be trying it with my Ooni!
rbiv25, so glad we took your advice and gave it another try. So tasty. Have you heard the term "frico" before? It is also a dish. One of the finalists on Master Chef's made "Frico.". Potato and cheese. Laurie
Wow does that look good! Glad you took another chance at it will definitely have to try it soon. I loved the intro to this video as well ahaha, Cheers!
Send your cell and email to Twelfthavenuecuisine@gmail.com. We will get you on the schedule. Can u include your city and state so we can include time zone on our spread sheet. You will need a phone, PC, or tablet with a camera so we can communicate. Thanks, Laurie
PizzaGuy, the chat would be on line. All you would need is access to a phone or computer or tablet and a camera. Bill will contact you in January 2023 to discuss scheduling and topics. Send your cell and email to twelfthavenuecuisine@gmail.com, if you are interested. Laurie
Hi....2nd time is a charm! Looks great. Question; could this dough be used for other types of pizza's or just this "deep dish"? would it work in a Detroit style pan too?
Love your pizza making! And I enjoy watching your channel in general, as you are RV’ers as well. We live in an apartment and live in a part of Canada that we experience serious winters (Ottawa, Ontario Canada) and downsized to an apartment where we can no longer bbq outside. Living vicariously through you both, and just LOVE PIZZA! So learning about your dough techniques, Lori, for a regular oven would be great. Fan from Ottawa, Ontario Canada!
Pam, thanks so much for the compliment. This pizza recipe was made for the home oven. 25 to 30 minutes in a hot oven. We put the link to the original recipe in the description box. Winter is approaching in California. I am so cold that I am wearing long underwear and fleece-lined pants. I am sure it is much colder in your area of Canada. The pizza was delish. Give it a try in your home oven. Laurie
OK. This one moves to the top of my list of all the pizzas you've made. I'm gonna be adding a pan and gloves to my Christmas list. I need to use my Ooni more. And that dough looks like something I can handle too. Thanks for continuing to expand my pizza knowledge.
Deake, thanks for the compliments. Just knead the dough in the bowl for a minute until it comes together then let it proof overnight. So easy. But the cheeeeezy flavor. Loved it. Laurie
Looks fantastic! Always happy to see a new video pop up on my feed. You two are so great! I love Bill getting involved in the cooking. Laurie, thanks for the dough tutorial, I’ll be trying it with my Ooni!
Robert, I hope you try this pizza. It is so tasty yet so easy to make Let us know how it came out. Laurie
Robert, how is your dough-making coming? Let us know whether you would be interested in joining us for a pizza chat. Laurie
You two are legends! This is a nice change of pace type of pizza.
rbiv25, so glad we took your advice and gave it another try. So tasty. Have you heard the term "frico" before? It is also a dish. One of the finalists on Master Chef's made "Frico.". Potato and cheese. Laurie
@@TwelfthAvenueCuisine I have not heard of frisco...one thing you can try for a more healthy pizza is making the dough with 30% whole wheat flour.
rbiv25, I am going to try the Fathead Crust. No grain flour but almond flour. Laurie
@@TwelfthAvenueCuisine Interesting...keep us in the loop on that one!
Wow does that look good! Glad you took another chance at it will definitely have to try it soon. I loved the intro to this video as well ahaha, Cheers!
Griffin, it is pretty tasty. Similar in taste when the cheese burns a little on the griddle of a grilled cheese sandwich. Laurie
Great work! Just recently got my Ooni Karu 16 and just found your channel perfect timing!
Gavin, very easy dough and the cheesy top is delicious. Laurie
Gavin, we would like to know more about the Karu 16. Would you be interested in joining us for a pizza chat to share your experiences? Laurie and Bill
Sure.
Send your cell and email to Twelfthavenuecuisine@gmail.com. We will get you on the schedule. Can u include your city and state so we can include time zone on our spread sheet. You will need a phone, PC, or tablet with a camera so we can communicate.
Thanks, Laurie
@@TwelfthAvenueCuisine is that email you gave me correct? I got a bounce back.
Would love to see you both try a Chicago deep dish now!
Just thinking about that, rbiv25. We concur. Laurie
Good job!!
Thanks, thePizzaGuyJon. Do u have a channel? Laurie
@@TwelfthAvenueCuisine I sure do, I use Ooni and Gozney.
Hi, would you like to join a pizza chat in 2023? We would love to hear more on your opinion of the Gozney and Ooni.
@@TwelfthAvenueCuisine Sure where would this chat be at?
PizzaGuy, the chat would be on line. All you would need is access to a phone or computer or tablet and a camera. Bill will contact you in January 2023 to discuss scheduling and topics. Send your cell and email to twelfthavenuecuisine@gmail.com, if you are interested. Laurie
Lol. We used to do that to the pizza guy as teens. Not in Chicago, and not all the pizzas, just one.
Greyballer, I feel for the pizza guy. I am glad it wasn't all the time. Thanks for checking in and watching our videos. Laurie.
Hi....2nd time is a charm! Looks great. Question; could this dough be used for other types of pizza's or just this "deep dish"? would it work in a Detroit style pan too?
Tim, I think it would work for any bready dough. I have not made a Detroit style but I would think you would need to double the recipe. Laurie
Tim, we just released a Detroit style pizza. The recipe was so easy. Laurie
@@TwelfthAvenueCuisine I’ll check it out. Thanks
Tim, join us for a pizza chat in 2023!
I thought for sure your wine was going over when you were trying to cut it from the pan
Tim,. Laurie to the rescue!!
Totally needs sausage, pepperoni, and mushrooms...
We made the original cheese pizza offered by Pizza Hut in the 70's.
I really wanted to see how they removed the pizza from the skillet. The video skips over this.☹️
Pacific Roar, sorry. It just slipped out of the pan after we went around the edge with a knife. You will have to see in person. L
Bill should just stick with the technical, let Laurie cook, I do not like when Bill inserts himself trying to be the cook.
Hi, Ron. Bill will chuckle over your comments. We try to be a team in our channel but we will consider your comments. Laurie