Hello ! Lisa ! I'm Looking Again Your Vidéo ! 👍🏼 Your Pizza Seems Better🤪 Than Other People did ! ...Thanks I'm Happy To Felt Again on Your Vidéo ! 👍🏼 ..Happy Meals With Your Omnia Stove Oven 🤩From Downtown Montreal ⚜️🇨🇦 👋🏼👋🏼🤗 🤩😍🥰🥰🥰
Hi, before I bought the Omnia oven I used a small stainless steel stock pot with an upturned round baking tin as a trivet. Then another baking tin to bake in on that. I used wraps to make thin crisp base pizza. I used this on my Trangia cook set with metho (denatured alcohol) burner. Simmer ring fully open. Turned out nice. Thank you for sharing.
Too much sauce makes dough soggy. The flipping method sounds good and should be doable with silicone. At home I put pizza with sauce, onions and mushrooms for 8 minutes in normal oven at circa 225 C, then remove to add cheese and put for further 1-2 minutes. It helps to make crust without burning the cheese. Don't go overboard with toppings.
If you prick the dough with a fork and precook it for 8 to 10 minutes before you add the sauce and toppings, your pizza will come out with a nice, crisp crust.
Hello ! Lisa ..i Was Glad To See You Cook Your Pizza 🍕🍕🍕 Mmm 🤪 . It's Seems So Delicious 🤪🤪🤪 ...OMNIA OVEN COOK WELL ...I THINK I GONNA ORDER ONE ! ...EVERYBODY ARE CRAZY OF IT ! ...SO ! ..👍. YES. I DO !🤩 I Want To Get One Like That ! .🥰 Thank You So Much ! .. 👋👋👋🤗 🤩🥰💞💞 From Downtown Montreal 🇨🇦
I was thinking about getting one of these. I have a Colman foldable oven. I really like it. Your the first person I’ve seen make a pizza. It looks great. I like ur accent. I’m from southern Indiana so I’m sure I have one also. God bless sister.
Thanks for showing this process. I just bought this oven and am trying to figure out how to use it without things burning inside. Your pizza looked really good.
I am so glad you made this video. I had bought one with all the gear but haven't tried it yet. I have made pizza in my dutch oven but this seems a much lighter option. Thanks for sharing.
i recently brought the oven, havent had a success with anything yet.. but also loath to spend more money on it.. hoping to find some thing to make do with for racks and baking dishes
Thanks for the video. Look for pre-made pizza dough in the same section as cheese, yogurt and pre-made pasta. I’ve also purchased pizza dough at a local pizza place.
I wonder if you used half the crust mixture if it would have been crispier....I like a thinner crispier crust but deep dish works too!...lol Safe travels!
Cool, I'm buying one. next time use those thin rubber gloves and it won't stick to your hands. I use them all the time for dough, anything I don't like to touch! haha
I happened upon your video when researching non-oven baking options. This item looks quite similar to an Asian hotpot first seen by me about forty years ago on a cooking show. Mixing doughs by hand do have kind of an icky feel, some people now use food grade plastic gloves but that's not eco-friendly. There's a dough whisk specifically for efficiently and thoroughly mixing doughs I came across recently that might be worth consideration.
Danish dough whisks are awesome! I do prefer the medium sized dough whisk. Large one doesn't fit in the appliance drawer and short handled whisk is too short and awkward. Just my opinion.
Yum. I like the thermometer. TY for shearing. I mainly would only want it for French fry's, and veggie pantie's and pizza. Would the Omnia oven work? Or should I build a small propane toaster oven ? Or try the Colman folding oven ? I mainly don't know witch is the best time /fuel vs cold/snow outside camping. I most likely would make a insulation sock for the Colman and/or Omnia oven.
Adding the thermometer is genius! I don’t have my Omnia yet and I can’t wait to test it! I pre bake my crust for 6 minutes before adding toppings in my home oven. Would this work in the Omnia?
Storing stockpot shouldn't be a problem due to similar size, but it would be heavier. One can put stuff in it. Round silicon forms and rack are useful. It seems the influx of hot air into baking compartment might be important, otherwise the circulation might be poor and dough unbaked in the middle of only burned at the bottom. See the donuts with hole, similar principle.
never thought to remove the rack and then re-cook. Will have to try that. Loved the vid, thanks, and consider us new subscribers! (hopefully you've seen our Omnia vids too).
If I may offer a couple of thoughts . . . . . . . About at 1 min. 30 sec. you talk about not liking the dough all over your hands. I bake bread every week, and I don't like it either. Over time, I have made a wooden spoon do all the work, but it does take practice and the right consistency of dough. I use an overnight, no-knead dough. Without all that experience, have you considered simply using a plastic glove on your hand? As far as judging how the dough is cooking, I like your idea of precooking the dough to some degree. It will allow you to see what is going on before you put toppings on it. One question you could ask yourself is: do you like the thickness of the cooked dough? If so, proceed as you have planned, if not how about using less dough for a thinner crust? Since pizza is supposed to somewhat crisp on the bottom, you could could try cooking it in the silicone liner but without the rack. If that does not work to your liking, you might solve the problem the way I do. I make my pizza in a convection oven. It heats from the top, not the bottom, so my crust is chronically a little underdone. After baking, I cut it in portions and cook another 2 minutes in a preheated cast iron pan with the lid on. It does require an extra pan, but many people have one. If not, I like your solution of putting it back in the basic pan for a while. There are so many wonderful things to learn in life, and you are clearly in the process.
Hello ! Lisa ! I'm Looking Again Your Vidéo ! 👍🏼 Your Pizza Seems Better🤪 Than Other People did ! ...Thanks I'm Happy To Felt Again on Your Vidéo ! 👍🏼 ..Happy Meals With Your Omnia Stove Oven 🤩From Downtown Montreal ⚜️🇨🇦 👋🏼👋🏼🤗 🤩😍🥰🥰🥰
Hi, before I bought the Omnia oven I used a small stainless steel stock pot with an upturned round baking tin as a trivet. Then another baking tin to bake in on that. I used wraps to make thin crisp base pizza. I used this on my Trangia cook set with metho (denatured alcohol) burner. Simmer ring fully open. Turned out nice. Thank you for sharing.
Maybe cook the crust a few minutes take it off and flip it then put eh toppings in and back on heat
That might work also, I'm not sure how difficult it would be to flip it while it is hot but worth a shot.
Too much sauce makes dough soggy. The flipping method sounds good and should be doable with silicone. At home I put pizza with sauce, onions and mushrooms for 8 minutes in normal oven at circa 225 C, then remove to add cheese and put for further 1-2 minutes. It helps to make crust without burning the cheese. Don't go overboard with toppings.
I'm impressed under such primitive conditions it came out that well. Bravo!
Thank you very much!
@@lisamallard This guy called your conditions primitive 🤣
If you prick the dough with a fork and precook it for 8 to 10 minutes before you add the sauce and toppings, your pizza will come out with a nice, crisp crust.
I mix dough with a rice paddle to keep it off my fingers. It turned out great
That's a good idea.
Looks good Lisa , more cooking n oven baking in the van please
Will do!, thanks
That Omnia Oven is really cool!!
yes i have been loving it
Hello ! Lisa ..i Was Glad To See You Cook Your Pizza 🍕🍕🍕 Mmm 🤪 . It's Seems So Delicious 🤪🤪🤪 ...OMNIA OVEN COOK WELL ...I THINK I GONNA ORDER ONE ! ...EVERYBODY ARE CRAZY OF IT ! ...SO ! ..👍. YES. I DO !🤩 I Want To Get One Like That ! .🥰 Thank You So Much ! .. 👋👋👋🤗 🤩🥰💞💞 From Downtown Montreal 🇨🇦
Ty
I was thinking about getting one of these. I have a Colman foldable oven. I really like it. Your the first person I’ve seen make a pizza. It looks great. I like ur accent. I’m from southern Indiana so I’m sure I have one also. God bless sister.
Thanks. Take care
Mmm 😋 that did look good. That oven is a nice option to have ✅
I think so too! Thanks.
Great video
Ty
Thanks for sharing 👍🏾I have one for my van, but haven't used it yet. Glad I can use your video to reference back too.😁🍕
Thanks for showing this process. I just bought this oven and am trying to figure out how to use it without things burning inside. Your pizza looked really good.
It was. I hope you enjoy yours.
I am so glad you made this video. I had bought one with all the gear but haven't tried it yet. I have made pizza in my dutch oven but this seems a much lighter option. Thanks for sharing.
Your welcome, good luck.
i recently brought the oven, havent had a success with anything yet.. but also loath to spend more money on it.. hoping to find some thing to make do with for racks and baking dishes
Nice great video. I’m saving up to buy one of these myself. 💕💕💕
Thanks for the video. Look for pre-made pizza dough in the same section as cheese, yogurt and pre-made pasta. I’ve also purchased pizza dough at a local pizza place.
Great tip!
Nice job. I have one of these oven but haven’t used it yet. Looks like it will be fun on the road.
It is!
I wonder if you used half the crust mixture if it would have been crispier....I like a thinner crispier crust but deep dish works too!...lol Safe travels!
I would imagine it would yes, I like thin crust also. thanks for watching and commenting.
I would precook the crust first then add toppings.
You need to pre warm the omnia oven before adding the food, just like you pre warm your regular oven. Looks delicious. .
I think i did prewarm the ring.
Cool, I'm buying one. next time use those thin rubber gloves and it won't stick to your hands. I use them all the time for dough, anything I don't like to touch! haha
Ha, good idea.
I happened upon your video when researching non-oven baking options. This item looks quite similar to an Asian hotpot first seen by me about forty years ago on a cooking show. Mixing doughs by hand do have kind of an icky feel, some people now use food grade plastic gloves but that's not eco-friendly. There's a dough whisk specifically for efficiently and thoroughly mixing doughs I came across recently that might be worth consideration.
Good idea. Thanks
@@lisamallard .....It's called a Danish Dough Whisk....I'm still pondering whether to buy one.
Danish dough whisks are awesome! I do prefer the medium sized dough whisk. Large one doesn't fit in the appliance drawer and short handled whisk is too short and awkward. Just my opinion.
thanks and happy for you. could you guess what the total time would of been thanks so i'll know what to set it for
I just kept checking it, I think it will vary.
@@lisamallard thanks
Yum. I like the thermometer. TY for shearing. I mainly would only want it for French fry's, and veggie pantie's and pizza. Would the Omnia oven work? Or should I build a small propane toaster oven ? Or try the Colman folding oven ? I mainly don't know witch is the best time /fuel vs cold/snow outside camping. I most likely would make a insulation sock for the Colman and/or Omnia oven.
I don't have any experience with other items you mentioned but I do like the onnia
Adding the thermometer is genius! I don’t have my Omnia yet and I can’t wait to test it! I pre bake my crust for 6 minutes before adding toppings in my home oven. Would this work in the Omnia?
I think that would be a good idea.
How long did it take to bake the pizza?
I forget but i talk about it in video
A pound cake pan and a stock pot from the thrift store does the exact same thing for $5 instead of $90.
I was wondering if there was a diy method
That is a good idea but only if you don’t have to worry about storing a stock pot.
But no silicone ring? Guess you could use parchment paper.
Do you have a picture of your DIY. I'd like to make my own for camping. Thx
Storing stockpot shouldn't be a problem due to similar size, but it would be heavier. One can put stuff in it. Round silicon forms and rack are useful. It seems the influx of hot air into baking compartment might be important, otherwise the circulation might be poor and dough unbaked in the middle of only burned at the bottom. See the donuts with hole, similar principle.
The cost of those things is RIDICULOUS 😂😂
So true
Let pizza cook for 15min. THEN check it. 😀
Has anyone tried partially baking the crust before topping?
Ya, I think that would be better.
never thought to remove the rack and then re-cook. Will have to try that. Loved the vid, thanks, and consider us new subscribers! (hopefully you've seen our Omnia vids too).
Thanks for the sub! I will check them out.
Hey...where have you been? You ok?
Hi, I am good, just busy, in Florida now then Hawaii, thanks for asking.
Rubber gloves work good for keeping your hands clean while working with dough or meat
SANTA CLAUSS 🎅🎄🎁🎁🎁 IS. COMING SO ...I WILL HAVE MY GIFT ! 🎁 ...&. I'LL TRY PIZZA 🍕🍕🍕 YEAH ! .🤪🤪🤩🥰💞👋🎄
are you in a rv
I was in my van at the time, now I am in Florida in Doug's family's guest house.
If I may offer a couple of thoughts . . . . . . . About at 1 min. 30 sec. you talk about not liking the dough all over your hands. I bake bread every week, and I don't like it either. Over time, I have made a wooden spoon do all the work, but it does take practice and the right consistency of dough. I use an overnight, no-knead dough. Without all that experience, have you considered simply using a plastic glove on your hand? As far as judging how the dough is cooking, I like your idea of precooking the dough to some degree. It will allow you to see what is going on before you put toppings on it. One question you could ask yourself is: do you like the thickness of the cooked dough? If so, proceed as you have planned, if not how about using less dough for a thinner crust? Since pizza is supposed to somewhat crisp on the bottom, you could could try cooking it in the silicone liner but without the rack. If that does not work to your liking, you might solve the problem the way I do. I make my pizza in a convection oven. It heats from the top, not the bottom, so my crust is chronically a little underdone. After baking, I cut it in portions and cook another 2 minutes in a preheated cast iron pan with the lid on. It does require an extra pan, but many people have one. If not, I like your solution of putting it back in the basic pan for a while. There are so many wonderful things to learn in life, and you are clearly in the process.
It seems this "oven" apparatus is able to cook anything and everything but french fries...
caveman cooking at its best
Ha