i live in the mountains...good air...clean water... great fishing, but at times i wish i was living in the bay area...good people...music..fantastic food!!!
Mark, fortunately for those living in California we are only an hour's drive from mountains and forests; 2 to 3 hours and we can be at the base of majestic mountain peaks and dip our toes into clear lakes. For you as well. You can get in your car and find concerts and restaurants and crowds. We are so fortunate to be able to enjoy the beauty of nature as well as events that draw a lot of people. Laurie
Tim, can you send your cell and email to twelfthavenuecuisine@gmail.com. We will contact you in January to discuss date, time, topics, etc. Thanks, Laurie
I make detroit all the time in my home oven comes out great I have a roccbox and if doing a detroit in it i will cover with foil for a little bit or prebake dough for a little before cheese.
Love this! I do all my pizza's this way and yours looks perfect, I too have a bit of a small mouth; the way do mine is stretching out the middle and keeping the edges high, could be a possible way to try it to suit Bill ahah! It would be great to see some more videos about trying different sauces! I personally loved trying different tomatoes for mine but ive always stuck with San Marzano's! Love the videos.
Griffin, thanks for the comments. I would like to try a white pizza. We made a Cheese Steak pizza with a cheddar base that was pretty tasty. Thanks for the ideas. Good to explore. Laurie
Dang Laurie.. you nailed it on a dough I've been looking to recreate from a chain restaurant that's gone. You are right, the one I need is a bit taller but the crumb, the edges, the bottom.. you < - > nailed it. They used a buttery oil in the pan.. you had me riveted to your every word, thanks 👍😎✊
i live in the mountains...good air...clean water... great fishing, but at times i wish i was living in the bay area...good people...music..fantastic food!!!
Mark, fortunately for those living in California we are only an hour's drive from mountains and forests; 2 to 3 hours and we can be at the base of majestic mountain peaks and dip our toes into clear lakes. For you as well. You can get in your car and find concerts and restaurants and crowds. We are so fortunate to be able to enjoy the beauty of nature as well as events that draw a lot of people. Laurie
I LOVE YOU GUYS ! Thanks for all you do !
Thanks, Rocco. Let us know whether you would like to join us on a pizza chat. Laurie
@@TwelfthAvenueCuisine Hi Laurie, that would be great ! Will message you to plan it. Sounds fantastic !
@@roccosdough can you send your cell and email to twelfthavenuecuisine@gmail.com?
We will not start until 2023. Laurie
@@TwelfthAvenueCuisine Just sent thanks again and Happy Holidays !
🎉🎉 looks yummy. I’ll join in the upcoming chat
Tim, can you send your cell and email to twelfthavenuecuisine@gmail.com. We will contact you in January to discuss date, time, topics, etc. Thanks, Laurie
Great video, damn, I'm craving pizza now!
You deserve it. You have lost alot of weight.
Oh my gosh. We love Detroit style pizza!! Thanks!
Rock, this Detroit style was a success. Give it a try. Laurie
I make detroit all the time in my home oven comes out great I have a roccbox and if doing a detroit in it i will cover with foil for a little bit or prebake dough for a little before cheese.
Adam Cain, thanks for your input. How do u like your roccbox? It would be interesting to compare the Ooni and Roccbox.
Pan pizzas are a great change of pace pizza. I always enjoy them. Makes me want to cook them more often.
rbiv25, I love the frico, the burned cheese around the edges. These pizzas are great when reheated, too.
Great job! I like the Pizza meet. Count me in!
rbiv25, definitely have you as a first guest. You have been our mentor. Love to chat in person. Laurie
rbiv25, I just spoke to our producer (Bill) and we won't start until after the first of the year. Looking forward to meeting you. Laurie
rbiv25, please send your cell and email to twelfthavenuecuisine@gmail.com. We will contact you in January to discuss topics. Laurie
@@TwelfthAvenueCuisine Done!
Love this! I do all my pizza's this way and yours looks perfect, I too have a bit of a small mouth; the way do mine is stretching out the middle and keeping the edges high, could be a possible way to try it to suit Bill ahah! It would be great to see some more videos about trying different sauces! I personally loved trying different tomatoes for mine but ive always stuck with San Marzano's! Love the videos.
Griffin, thanks for the comments. I would like to try a white pizza. We made a Cheese Steak pizza with a cheddar base that was pretty tasty. Thanks for the ideas. Good to explore.
Laurie
That looks GREAT.
Thomas, it was soo tasty and easy. Give it a try. Laurie
Dang Laurie.. you nailed it on a dough I've been looking to recreate from a chain restaurant that's gone.
You are right, the one I need is a bit taller but the crumb, the edges, the bottom.. you < - > nailed it. They used a buttery oil in the pan.. you had me riveted to your every word, thanks 👍😎✊
Steven Harney,. thanks so much. It would be great for you to join us in 2023 for a chat. Love to meet you in person. Laurie
Steven, can u send your cell and email to twelfthavenuecuisine@gmail.com? We won't start until 2023. Thanks, Laurie