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!
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 .
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.
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)
Why pick one pizza style when you can have all four? Incredible work, sir!
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!
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 .
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)
That’s so nice Vinnie! Dogs are the best :)
I just discovered this channel. How do you not have a million subscribers?! Keep up the great work!
Thanks Michael!
this could be my favorite channel on you tube.
The starting is like a Hollywood movie "The ooni koda fighting the world".
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.
And who said that making pizza is not an art? Really amazing skills man!
Thank you!
Your are truly talented, why you haven’t blown up is beyond me. I look forward to each of your videos so keep up the great work!
Thanks Jim! Truly appreciate your kind words!
I did something very similar to your 4th pizza this weekend in my Koda 16, with the addition of balsamic glaze, I call it the Caprese pizza
Sounds delish, i love a good balsamic glaze or a chili oil on my pies.
Perfect as usual. I have the same dog book. ❤️
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!
Thanks Kevin!
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.
Thank you! ☺️🍕
amazing video and results too
Beautifully combined Chopin and Pizza, Just perfekt, all the best from Germany ✌️🍕🔥
Thanks Fiete! ☺️
I love everything about your videos, keep it up!
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.
Haha hey Zoe, you got me! I work in films and I'm a videographer first and foremost! :)
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.
Thanks! It was delicious!
Beautiful pizza, beautiful doggo!
He's the best!
Adding that Neapolitan to the list! Great video- I’m thinking you are keeping that Koda 16!
It's not going anywhere!
I love your videos. Thank you.
Thank you Simone!
Fire roasted cherry tomato is my fav with the Detroit a close second well they are all my favs
😂 I know it's tough to decide!
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 👍🏼
Other dogs: Is is bacon day?
Jake: Is it bakin day?
Lol, pizza > pork!
Seems your very inspired by Alvin Zhou's videoformat. Its very nice
Alvin's one of the MANY! Thank you so much for the support! :)
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!
Sounds great! 😃
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
Awesome
Thanks Macio!
Blessings
Nice video! Dogs are great but Italian children are much better. Where are all of the Italian children?
Do you like the Koda 16 better than the Karu??
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. 😎
Muy buenas todas !! 🍕🤤👋🏻
Thanks Nora!
Hello you re the best 😋🍷🍕👍🏻👌🏼🙋🏻♂️
Thanks Diego!
💯💯💯💯💯
رائع😍😍😍😍😍😍😍
hi there , would be nice to see a face while your cooking ,& a name
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)
🙏🙏👍👍❤❤