Simon, I would recommend the easy homemade dough from the guys at Roberta's. Super easy. No mixer. You can use it the same day or overnight. They use Bakers Yeast but I substitute Instant Dry or Rapid Yeast. Just a rounded 1/4 tsp. A little more than a 1/4 tsp. This recipe was used in a pizza making class so it was a same day dough. www.seriouseats.com/easy-at-home-pizza-dough-recipe-from-the-guys-at-robertas-pizza
@@TwelfthAvenueCuisine Thanks! I will try that one and report back soon! You and Bill make such a great pair of TH-camrs! I have also watched and enjoyed your Retired channel!
Simon, what a bonus viewer. Thanks so much. We are still having fun with our Ooni. This week we have taken our Ooni on a camping trip near Yosemite and cooking for about 10 friends. I hope we have a successful pizza party. Happy 4th. Laurie
Hi, we have more than 100 videos posted. Bill developed an inflammatory condition last December. He can no longer ingest gluten, pork, dairy, tomatoes without suffering without suffering migraines, heart palpitations, and joint inflammation. We are hoping this is a temporary condition and we will be able to resume our channel. I am working on some gluten free options. He seems to be able to tolerate mozzarella. We will be making the gluten free pizza soon. Laurie
We have an OONI the bottom is never burnt like that. My husband usually makes his own dough. I'm going to buy this Safeway dough for tomorrow and cook it in the oven I was looking at reviews and came across your video. Nice job. They recommend high heat in oven if you want it crispy 👍
Bellablue, we usually make our own dough but decided to try the Safeway dough. As you know, the back corner is the hottest part of the oven. You have to watch your pizza carefully and turn it before it burns. We probably didn't watch it that carefully. Our fault not Safeway's. Thanks for watching. Laurie
@@TwelfthAvenueCuisine I agree. I buy my pre-made dough from Publix. However, it cooks so much better on my gas grill (with the pizza stone) than in my OONI16. That's just been my test experience. So I'm still make my own dough (00 Flour) and I can tell the taste and texture difference that it cooks great in the OONI16. Anyway, keep up your great videos. They're fun!
Your overbrowned bottom may be due to the fact that your stone was too hot at launch for a dough that contains sugar and barley flour, both of which will cause burning at too high a temperature. Did you take the temperature of the stone at launch? I think that 5 minutes should have cooked it fine without burning on the base. It looks like the dough worked well. I would give it a try in my 16" Ooni, but I'll make sure the stone is around 550-600F. I'll have to check if my Safeway here in S. Oregon carries that dough. Thanks for the videos.
June, thanks for the comments. The ingredients included sugar but unknown amount. It may have been just an amount to get the yeast going. The dough included olive oil. I agree the stone was too hot. Laurie
I know you like the "char", but I think you took it out at the right time!
Bob, you are right. We almost had "a burning ring of fire". Thanks for watching our video. Laurie
Great video as always! I am one of those still developing my dough making skills of course using your prior videos as a guide!
Simon, there are so many recipes for dough but I prefer a dough that doesn't require a mixer. What is your favorite so far? Laurie
@@TwelfthAvenueCuisine Sadly, I have just used store bought dough. We have a local bakery that makes the best. I think it is close to a Biga.
Simon, I would recommend the easy homemade dough from the guys at Roberta's. Super easy. No mixer. You can use it the same day or overnight.
They use Bakers Yeast but I substitute Instant Dry or Rapid Yeast. Just a rounded 1/4 tsp. A little more than a 1/4 tsp. This recipe was used in a pizza making class so it was a same day dough.
www.seriouseats.com/easy-at-home-pizza-dough-recipe-from-the-guys-at-robertas-pizza
@@TwelfthAvenueCuisine Thanks! I will try that one and report back soon! You and Bill make such a great pair of TH-camrs! I have also watched and enjoyed your Retired channel!
Simon, what a bonus viewer. Thanks so much. We are still having fun with our Ooni. This week we have taken our Ooni on a camping trip near Yosemite and cooking for about 10 friends. I hope we have a successful pizza party. Happy 4th. Laurie
I just found your channel are you guys going to make more videos very entertaining ❤❤❤
Hi, we have more than 100 videos posted. Bill developed an inflammatory condition last December. He can no longer ingest gluten, pork, dairy, tomatoes without suffering without suffering migraines, heart palpitations, and joint inflammation. We are hoping this is a temporary condition and we will be able to resume our channel. I am working on some gluten free options. He seems to be able to tolerate mozzarella. We will be making the gluten free pizza soon. Laurie
We have an OONI the bottom is never burnt like that. My husband usually makes his own dough. I'm going to buy this Safeway dough for tomorrow and cook it in the oven I was looking at reviews and came across your video. Nice job. They recommend high heat in oven if you want it crispy 👍
Bellablue, we usually make our own dough but decided to try the Safeway dough. As you know, the back corner is the hottest part of the oven. You have to watch your pizza carefully and turn it before it burns. We probably didn't watch it that carefully. Our fault not Safeway's. Thanks for watching. Laurie
Thanks for this update. Looks amazing!
Cadiz, sometimes buying dough to make a quick dinner is too convenient to pass up. Thanks for way and sending a comment. Laurie
@@TwelfthAvenueCuisine I agree. I buy my pre-made dough from Publix. However, it cooks so much better on my gas grill (with the pizza stone) than in my OONI16. That's just been my test experience. So I'm still make my own dough (00 Flour) and I can tell the taste and texture difference that it cooks great in the OONI16. Anyway, keep up your great videos. They're fun!
Cadiz, thanks for the compliments. We have had fun since the lock down. The Ooni purchase helped us keep positive and made new friends. Laurie
i love to watch you doing pizza.
Rafael, thanks for the compliment. We love to share the fun and true life pizza making. Thanks for watching. Laurie
Your overbrowned bottom may be due to the fact that your stone was too hot at launch for a dough that contains sugar and barley flour, both of which will cause burning at too high a temperature. Did you take the temperature of the stone at launch? I think that 5 minutes should have cooked it fine without burning on the base. It looks like the dough worked well. I would give it a try in my 16" Ooni, but I'll make sure the stone is around 550-600F. I'll have to check if my Safeway here in S. Oregon carries that dough. Thanks for the videos.
June, thanks for the comments. The ingredients included sugar but unknown amount. It may have been just an amount to get the yeast going. The dough included olive oil. I agree the stone was too hot. Laurie