Lovemesome Gstar, another interesting name with a story, I am sure. Love to hear it. We are enjoying our Ooni. If you want to post pictures of your pizza journey, join the Facebook group, Twelfth Avenue Insiders. We hope to hear from you. Laurie
We are breaking in our pizza oven this weekend and purchased some of this dough. After looking at the video, do you think I can get two pizzas out of one package?
Agree with the sugar in the Safeway dough, makes it burn at that temp. We live in San Mateo too and for a quick pizza night when we don't have time to make the dough ourselves, we stop by Rise Woodfire downtown. They sell balls of dough for around $3 and they bake really well in the Koda 16
Alex, hi neighbor. Thanks for the tip on Rise pizza dough. We will have to give it a try. Did you arrange ahead of time to pick up dough? If u have Facebook, I hope you join Twelfth Avenue Cuisine Insiders so we can see your pizzas. Laurie
Love watching your videos! I'm learning a lot from them. With Trader Joe's dough, do you ever have the issue of the center not cooking all the way through? Ive tried so many different temperature settings, but the very center of the pizza seems just a bit too doughy. Perhaps I have to thin it out more?
We press the dough out as thin as possible then pick it up keeping our hands away from the edge. We let gravity pull the dough down to stretch. Before I start, I allow the dough to come to room temperature about 2 hours. The dough is easier to stretch out and is more relaxed. You can take it out of the bag, and reball. Dust a dish or sheet pan, place the ball on the tray, dust with flour, cover with plastic or a bowl while it reproofs and relaxes. Laurie
I was thiny of doing the same thing since I've never made pizza before! Also gonna use Safeway dough as well. Do you think a normal oven can get about the same result?
Haruka, a home oven--500 at most-- does not get as hot as a pizza oven--600 minimum, so it won't cook as quickly. It may not get as crisp without drying the toppings. I think your pizza will be good cooked in your home oven if you follow the pàckàge recommendations. Laurie
Glad to see you back at it!
Thank you. Bill and I were taking a weight loss journey. We took a break from eating pizza. We are back. Thanks for watching. Laurie
Ooni 12 inch owners here and we dig the videos! Good vibes and good info
Lovemesome Gstar, another interesting name with a story, I am sure. Love to hear it. We are enjoying our Ooni. If you want to post pictures of your pizza journey, join the Facebook group, Twelfth Avenue Insiders. We hope to hear from you. Laurie
The issue with store bought dough is the sugar. So beware that it will cook quicker and will burn.
PizzaGuy, I didn't check the ingredients. Thanks for the reminder. I will look at the ingredients. Laurie
Sugar and oil causes blistering in high heat ovens, good for the home 500 degree home oven.
Bill B, you are right. I will check out the ingredients. Good point. Laurie
yall doing a good job and looking good!
Bedmaz solo, interesting name. There must be a story. Thanks for watching. Laurie
We are breaking in our pizza oven this weekend and purchased some of this dough. After looking at the video, do you think I can get two pizzas out of one package?
Sorry for the delayed response. What did you determine?
Agree with the sugar in the Safeway dough, makes it burn at that temp. We live in San Mateo too and for a quick pizza night when we don't have time to make the dough ourselves, we stop by Rise Woodfire downtown. They sell balls of dough for around $3 and they bake really well in the Koda 16
Alex, hi neighbor. Thanks for the tip on Rise pizza dough. We will have to give it a try. Did you arrange ahead of time to pick up dough? If u have Facebook, I hope you join Twelfth Avenue Cuisine Insiders so we can see your pizzas. Laurie
Good review. Sweet couple
Bryan, thanks for watching. We are enjoying the retirement life. Laurie.
Love watching your videos! I'm learning a lot from them. With Trader Joe's dough, do you ever have the issue of the center not cooking all the way through? Ive tried so many different temperature settings, but the very center of the pizza seems just a bit too doughy. Perhaps I have to thin it out more?
We press the dough out as thin as possible then pick it up keeping our hands away from the edge. We let gravity pull the dough down to stretch. Before I start, I allow the dough to come to room temperature about 2 hours. The dough is easier to stretch out and is more relaxed. You can take it out of the bag, and reball. Dust a dish or sheet pan, place the ball on the tray, dust with flour, cover with plastic or a bowl while it reproofs and relaxes. Laurie
I was thiny of doing the same thing since I've never made pizza before! Also gonna use Safeway dough as well.
Do you think a normal oven can get about the same result?
Haruka, a home oven--500 at most-- does not get as hot as a pizza oven--600 minimum, so it won't cook as quickly. It may not get as crisp without drying the toppings. I think your pizza will be good cooked in your home oven if you follow the pàckàge recommendations. Laurie
I love Mutti tomatoes!
MF, makes a delicious sauce. Laurie
I love this channel... they stay burning food! lol...
Big Mad, we call it char. 😋 Laurie
@@TwelfthAvenueCuisine lol, so do I usually...
Thanks for watching, Big Mad.
@@TwelfthAvenueCuisine Triggered again.
Big Mad, we are consistent! Laurie