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FOOD GOOD
Австралия
Добавлен 30 авг 2019
Join us as we explore good food together, whether it's home cooking or Haute Cuisine, FOOD GOOD will explore it!
Mastering Ragù alla Bolognese
Join me in this savory journey as we delve into the secrets of crafting the perfect Ragu alla Bolognese. From the slow simmering of aromatic vegetables to the rich blend of meats, this traditional Italian sauce captivates with its depth of flavor and hearty texture. Learn the authentic techniques and ingredients that elevate this classic dish to culinary perfection, ensuring every spoonful is a taste of Italy's rich gastronomic heritage. Whether you're a seasoned chef or an enthusiastic home cook, this video promises to inspire your next culinary adventure!
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00:00 Introduction
01:58: Step 1 - Sautéing the Pancetta or Ba...
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00:00 Introduction
01:58: Step 1 - Sautéing the Pancetta or Ba...
Просмотров: 706
Видео
How to Clean the OONI Volt 12 Pizza Stone
Просмотров 9 тыс.6 месяцев назад
In this comprehensive guide, we walk you through the essential steps to effectively clean your OONI Volt 12 Pizza Stone, ensuring its longevity and top-notch performance for delicious pizzas every time. Cleaning your pizza stone properly is crucial for maintaining its integrity and preventing any unwanted flavours from affecting your pizzas. Follow along as we demonstrate simple yet effective t...
OONI Volt 12 - Roasted Red Peppers (Capsicum) | Ooni Pizza oven recipes that isn't pizza
Просмотров 2989 месяцев назад
See how you can use your OONI Volt 12 to roast red peppers (capsicum). This method can be applied to any OONI pizza oven or just about any pizza oven. If you want to try this in your domestic oven then use the Griller (Broiler) setting on maximum. #RoastedRedPeppers #Peperoni #PizzaOvenRoasting
OONI Volt 12 - First Cook & Review - Spectacular Results!
Просмотров 15 тыс.Год назад
See our first time cooking with he OONI Volt 12 electric pizza oven. Right from the first pizza we had spectacular results. This is by far the easiest pizza oven to use from the OONI range, and you can use it indoors! Get great results cooking pizzas at home, indoors or outdoors, with the same temperatures that you experience in wood fired ovens without any of the mess!
OONI Volt 12 Pizza Oven - Unboxing & Setup | Review
Просмотров 819Год назад
The OONI Volt is a new electric oven from OONI that cooks pizzas in 90-120 seconds perfectly! In this video you'll see how to unbox and setup your OONI Volt. #UnboxingOoniVolt #OoniVoltSetup #OoniVolt
Panuozzo - the Perfect Pizza Sandwich | Ooni Pizza oven recipes
Просмотров 6 тыс.Год назад
Panuozzo is the perfect pizza sandwich. Using just normal pizza dough and ingredients of your choice, you can create a sandwich as simple or gourmet as your heart (or taste buds) desire. Don't just think of savoury ideas, you can go fully sweet. Try a panuozzo with Nutella for example, simply decadent! #Panuozzo #pizzasandwich #italianfood
Tortellini in Brodo: Simple Pasta Recipe | Less than 5 ingredients!
Просмотров 506Год назад
Tortellini in Brodo (broth) is a traditional meal from Bologna in Northern Italy. At its core, this is one of the simplest meals to make at home with store purchased ingredients. Simply purchase some good quality Tortellini of your choice, veal is traditional, and also some liquid stock typically beef or chicken. You'll also need some grated cheese like Parmigiana Reggiano or its less expensive...
POL vs LCC-27 Gas Fitting for my OONI Pizza Oven
Просмотров 5 тыс.Год назад
In 2021, Australia introduced the LLC-27 gas fitting to be introduced gradually over the following ten years. The POL fitting has been around for a long time and the new LCC-27 fitting addresses three main issues. 1. It has a right-handed thread instead of the POL fitting's left handed thread. This makes it more intuitive for people to use. 2. It has a safety shut off valve that stops gas from ...
Minestrone Vegetable Soup | Dinner Recipes Vegetarian
Просмотров 105Год назад
This Vegetable Soup recipe is a classic and simple recipe. Full of flavour, colour and nutrients. This Vegetable Soup is sure to please just about everyone. Ingredients for the large 10 Litre pot in the video (other variations below): 150 grams of unsalted butter 1/2 a cup of olive oil 4 brown onions 6 carrots 6 celery sticks 500 grams of potato 4 zucchini (large) 180 grams of green beans 500 g...
Blue Vein Cheese Sauce | A traditional sauce from Northern Italy
Просмотров 4732 года назад
This traditional pasta sauce from Northern Italy is simple, and fast to a make. It's versatile too! You can make this sauce and use it with steak, dips and even as a salad dressing. #BlueVeinCheeseSauce #gorgonzola #italianfood
Aglio e Olio: an easy pasta recipe for beginners
Просмотров 2402 года назад
Aglio e Olio is one of the simplest and tastiest classic pasta sauces. With this recipe you can prepare the sauce in just a couple of minutes with either fresh or ingredients from a jar with spectacular results. #aglioeolio #italianfood #SimpleItalianFood
How to boil pasta the right way - Italian style
Просмотров 2,4 тыс.2 года назад
Cooking pasta is easy right? Maybe, but there are a few tips and techniques that can turn your pasta from good to GREAT! Follow these rules and your pasta will turn out like restaurant quality. Chapters: 00:00 Introduction 00:35 Getting started 03:32 How do you know when the pasta is cooked? 04:06 When do I remove the pasta from the pot? 04:30 Removing pasta from the pot 04:59 Add the pasta to ...
Stretch and Top a Pizza like a Pro! | How to
Просмотров 3692 года назад
Learn from Master Pizzaiolo Emiliano Maturo how to stretch a dough ball, top a pizza and finally cook a Pizza Margherita using an OONI Koda 16 #HowToStretchAPizza #howtomakepizza #italianfood
Pizza Dough Machine Mixed | How to
Просмотров 4982 года назад
Watch Master Pizzaiolo Emiliano Maturo show you how easy it is to make traditional Napolitan pizza dough at home using a stand mixer. Emiliano will show you step by step in real time the process and how the dough develops as the various ingredients are added and mixed together. INGREDIENTS TO MAKE FOUR 250g DOUGH BALLS: 800 g Type "00" flour 400 mL water initially 9g Dry Yeast 12g salt 100mL of...
OONI Koda 16 - How to Clean Ooni Pizza Oven Stone
Просмотров 27 тыс.2 года назад
OONI Koda 16 - How to Clean Ooni Pizza Oven Stone
How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide
Просмотров 6 тыс.3 года назад
How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide
OONI Koda Cooking Steak in a Pizza Oven
Просмотров 103 тыс.3 года назад
OONI Koda Cooking Steak in a Pizza Oven
Best Napolitan Pizza Sauce at Home - Easy Recipe
Просмотров 6543 года назад
Best Napolitan Pizza Sauce at Home - Easy Recipe
Hand Mixed Pizza Dough at Home - real Time
Просмотров 9573 года назад
Hand Mixed Pizza Dough at Home - real Time
OONI KODA 90 seconds to cook a pizza
Просмотров 9 тыс.3 года назад
OONI KODA 90 seconds to cook a pizza
OONI Koda Quick Overview of a Pizza being made
Просмотров 1,8 тыс.3 года назад
OONI Koda Quick Overview of a Pizza being made
The Pizza Sandwich - Two Italian Dudes Talk Pizza
Просмотров 4563 года назад
The Pizza Sandwich - Two Italian Dudes Talk Pizza
OONI Koda - The Easiest way to Clean a Dirty Pizza Stone
Просмотров 175 тыс.3 года назад
OONI Koda - The Easiest way to Clean a Dirty Pizza Stone
OONI Koda The Best Tools to use to Make Pizza
Просмотров 6 тыс.3 года назад
OONI Koda The Best Tools to use to Make Pizza
Doesn't top heating coil shuts off after max temp and start to cool off while pizza is baking?
That’s a really good question. So your question, as I understand it, is asking if the top element controls oven temperature by switching on and off or does it have a variable output. I don’t know, however whatever system is employed seems to cook pizzas consistently. I have never found myself in a situation where I’ve thought that the top element was not operating and my pizzas where compromised. The finished product speaks for itself. This video was literally the first time we used the oven and you can see how good the pizzas turned out. We used this oven every weekend and I have not had any problems with it or ever thought that the temperature was highly variable. The oven has been faultless so far
@@FOODGOOD sold !
Great presentation... thanks!
Glad you liked it!
I never saw in Bologna serving the ragu con rigatoni pasta, the traditional way is to be served with tagliatelle...
I have.
Hi Andrew! Great video, thanks for sharing your experience. I just got my Ooni volt today and during my first bake off I was struggling a bit with burned bottoms. I was starting with the balance dial in the middle and then tried adjusting to full on top but it still wasn’t ideal (could have gotten the stone overheated, unfortunately I don’t have a laser thermometer to check) Do you always keep the balance dial maximum top? Have you ever had issues with burned bottoms?
Thanks for your question. I leave the balance on the default setting. I use the oven shortly after it reaches temperature. I set it to maximum temperature. These are the settings that I have used in my videos with this oven and when I use the oven which is weekly. I don’t suffer from burnt pizza bases unless I leave the oven on for a long time without cooking a pizza. In that case the stone is just too hot and the bases burn. Typically once the oven is at temperature we are ready to cook and we cook eight pizzas one after another without issue.
@@FOODGOOD Thanks a lot for your answer! I must say mine have been on for a while longer after it reached the temperature. I’ll give it a go with starting the pizzas as soon as the temperature bell tells me to go.
Good luck. Tell us how it goes
I dont understand nothing. Is an automatic clean?
It’s just like in the video. Turn the temperature up and let the residue burn off. This is called “pyrolytic” cleaning. You can only achieve this at temperatures above about 450 degrees Celsius
id say the steak was over cooked and not left to rest long enough before cutting, but the video itself was well made and the idea great.
The temperature and the speed at which the steak was cooked ensure that the meat is tender. For the record I like my steak cooked like that and I would argue that it is not over cooked for my taste. However I accept that many people like their steak cooked less. To do this simply cook your steak for less time. Simples!
I just bought an ooni and got the new 27 attachment hose as standard, but it’s leaking everywhere. Was going to go swap my bottles from bunnings because I assumed it was more likely the cheap swap n go was faulty than my $600 oven, but this confirms it is the hose/regulator which is faulty 😅. A bit bittersweet but thank you 😢off to anaconda we go
Thanks for the vid! What type of mess does it make inside the oven?
None. It cleans itself. See my video on how to clean the oven
Id love to see fish like salmon done in an OONI
Great video - very informative. Where did you get the cart for your oven?
I purchased mine from Ikea and I modified it by adding castors that I bought from a hardware store. OONI now make really good trolleys. I purchased and modified mine before OONI released their version. OONI make them in two sizes.
Amazing video thank you
Glad you enjoyed it
Molto bravo, complimenti!
Grazie mille
The finished sauce looks great & has given me a starting point to make a large batch this week! I'm going to add a few roasted beef bones I have left in my freezer during the last couple hours of simmering. Thanks for the video & motivation!
Sounds great!
Looks yummy and delicious 😋
Thank you 😋
Is fresh pasta better than dried pasta?
That's a good question. They are both good and different. Some people would swear that fresh pasta is the only way to go. Given a choice I would be very happy with fresh pasta, but having said that I normally eat dried pasta and it's really good too. So I'm not a foodie type that would argue that there is only one way to do something. If you look at my other pasta recipes, such as the Tortellini in Brodo recipe. I use Tortellini bought from the grocery store and broth bought from the grocery store. It is not the way that a purist would make it, but it still tastes good and it's 95% as good as freshly made product. So I'm a fence sitter on fresh or dried pasta. I'm sorry if that hasn't given you a definitive opinion. I have made a video on how to cook pasta like a Pro see it here ruclips.net/video/ITrwrleq2E8/видео.htmlsi=MQE6tf6TD4MPrHGl Interestingly, dried pasta takes about 10 minutes to cook and can be easily overcooked. Fresh pasta takes about 3 minutes to cook, but is hard to overcook. Go figure. I will be making a video on how to make fresh pasta. All the fresh pasta in the videos are made by my wife who makes spectacular fresh pasta.
Fantastic knife skills. Respect! 👌
Thank you
Looks yummy! 🤤
It is!
You need to cook that well done or you risk eating diseases
Which diseases? Hoof and mouth?
What is the ratio you use between the high and low hearing elements of the Volt ?
I use the default setting for 450 degrees Celsius. I haven’t felt the need to alter it. What’s your experience?
@@FOODGOOD I do not have the volt but consider it. What is the default setting between the up and down heating elements ?
It’s biased to more heat on top
Very well explained. Thanks.
You are welcome!
What about cleaning the Ooni after cooking a steak? Seeing that there is oil fying everywhere in there. Is that a problem with the Ooni?
It’s not a problem. After cooking turn the heat up to maximum for about ten minutes. The temperature will rise to about 500 degrees Celsius. This is the temperature (pyrolytic) that will turn everything first to AFH then to gas. It’s self cleaning. Check out one of the videos I did on cleaning the pizza stone. The pyrolytic temperature gets rid of everything
Great, now I need another gas bottle 😅
Your pies look better than others I’ve seen on the volt. Maybe your setting/dough?
Thank you. The dough and sauce mix that we use can be seen in this video How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide ruclips.net/video/efJET-jL00g/видео.html
Mate, just get a damp tea-towel, wrap it around your brush-end and wipe across the stone between bakes. The damp towel will pick up the crumbs very easily. That's how they do it at my local wood fire pizza shop, except they do it with a large towel on the end of a metal peel. Not sopping wet, just damp. It takes seconds so no risk of fire 👍 Ps. pizzas look good.
@KennyTC63 thanks for your comment. What you have spoken about works perfectly fine for the wood fired ovens. However for these small ovens with thin stones, introducing water (even via a damp towel) could cause the stones to crack. Wood fired ovens have very thick bases made of industrial refractory material like bricks or concrete. The stones in these small ovens are not designed to get wet or to wipe with wet or damp towel especially when hot. Also the other REALLY BIG reason why you wouldn't do this with the OONI VOLT 12 is that it is an electric oven with an electric element above and below the stone.
Try making a Nutella Calzone with powder sugar on top its much better and looks nicer
@shawnkay5462 that sounds yummy! I might try that.
17 min of video for what? no tricks, just as per OONI instructions.
@nicknick7052 perhaps you missed the finer points. The OONI instructions take up about one paragraph and tell you to wait until the stone is cool, brush off the excess and rotate the stone. That's it. In the real world mistakes and minor mishaps occur, just like the two we had in the video. They were unexpected, but they happened. This, I believe would be of use for inexperienced users to see how to deal with mishaps. To have continued on without cleaning the stone in-between making the pizzas would have resulted in a nasty burnt taste on the pizzas following. This is true in any case even without the disasters. The stone needs a frequent sweep at the very least. Also, if there is a build up of food bits and pieces (like cheese) on the base then this just makes it even harder when making the subsequent pizzas. Care must be taken when doing this while the oven is working and if people don't feel comfortable with this then turn it off and wait until the oven is cool. I have done two other videos on cleaning pizza stones and from the comments I am left with the impression that showing people how to do something, even if it is a relatively simple process, gives people more confidence than simply reading a basic instruction and then learning the finer points through trial and error. As the saying goes. A picture is worth a thousand words and a video is worth a thousand pictures. So to answer your question, that's what it was for.
Never put parmiggiano in the pizza
Look like you are using bread flour instead of 00.
Yes, correct
I really confused. Which ooni models should I buy. The gas wood one or the electric one. My requirements are I need pizza same as restaurant crispy and delicious.
I can’t tell you what to buy but I can tell you my preference. I have the Koda 12 & 16 and the Volt 12. In my business I sell OONI and other brands of pizza oven. The hardest pizza ovens to use are wood ovens. They take the longest time to set up and to master. They are also the messiest to clean up afterwards. The gas powered ovens are the most versatile but can only be used outside. The electric Volt is by far the easiest to use and master. You can also use it indoors which you can’t with the others. The electric oven gives direct radiated heat from above the pizza which gives a reasonably even cooking of the pizza. I found that the pizza only needs to be turned once with the Volt but with the other ovens you have to constantly turn the pizza so that they won’t burn.
I have a koda 12 gas oven and very often can not use it due to even just slightly windy weather, and wood is to busy for me, so Volt 12 electric is in my future.
What's the dimensions please?
Unboxed dimensions: 24.2” x 20.8” x 10.9” (61.7cm x 52.9cm x 27.9cm) Unboxed weight: 39.2lbs (17.8kg) Boxed dimensions: 27.4” x 25” x 14.8” (69.7cm x 63.5cm x 37.5cm) Boxed weight: 52lbs (23.5kg) Cooking surface: 13.27” x 13.27” (33.7cm x 33.7cm) 0.4” thick (10mm) cordierite baking stone Oven body made of powder-coated carbon steel and stainless steel
thanks mate!!
No worries!
Thank you sir, I now know what I need for my Omni pizza oven. Subbed
You're welcome
Very clear and succinct explanation. Thank you!
Glad it was helpful!
سلام عليكم ورحمه الله وبركاته تبارك الله عليك 🌲🌲👍🍁
Thank you and same to you.
Hey got my Volt 12 today have only done the pre burn cycle cant wait to fire it up tomorrow for some pizza!
Tell us how it went
Hey, well have made 6 pizzas now all have turned out pretty good, little nervous with the launching still, I did not get a perforated peel so maybe was a mistake but have ordered the Ooni bamboo one to try also for launching, and still not a expert on the dough stretching shaping so on. Any great dough recipes you recommend for everyday pizzas? @@FOODGOOD
I'm glad to hear that you are starting your pizza making journey. Launching is always interesting. It takes a bit of practice but you'll work it out in the end. I would recommend that before you try to launch, jiggle the pizza back and forth a little bit on the peel to make sure that it slides. If it doesn't slide on the peel you will probably have a disaster. The two things to concentrate on is flour and not overloading your pizza. Flour will allow the pizza to slide on the peel. Too much flour however will burn on the stone and give the pizza base a burnt finish and taste. So it becomes a balancing act with practice to work out how to get the flour just right. With the flour, I'm referring to the flour that you put on your bench and sprinkle onto the peel, not the flour content of the dough. I would recommend getting a pizza oven brush. I use it quite a bit in between cooking pizzas just to get rid of any excess flour build up on the stone. By using a brush you can use a bit more flour, just make sure that you brush the stone in between each pizza. Brushing the excess flour (which will be black after being on the stone) to the back or the side of the oven is sufficient. You don't need to have a perfectly clean stone in between pizzas. The burnt flour will ultimately disappear. Check out this video on cleaning the stone. ruclips.net/video/s4NikvO6d6I/видео.html With the Volt just be careful when brushing so as not to damage any of the sensors or elements inside the oven. I will do a video on how to clean the Volt stone soon. The other important thing is to not overload your pizza. If you put too many toppings or too much sauce on the pizza it can become wet and heavy and is more prone to splitting when you launch the pizza. If you find this to be a problem, then start with a very simple basic pizza and get used to making that. You can then build up. Bear in mind that a pizza made at around 500 degrees C will usually have a very thin hand stretched base and cooking at the high temperatures for only 90 seconds or so will not properly cook pizzas with a thick layer of toppings. You would cook those types of pizzas on a pizza tray at half the temperature for up to eight minutes. For dough recipes check out these videos; Pizza Making Start guide: ruclips.net/video/efJET-jL00g/видео.htmlsi=BZ_uBTJ2ZTC8HWRn Hand mixed Pizza Dough: ruclips.net/video/efJET-jL00g/видео.htmlsi=BZ_uBTJ2ZTC8HWRn Machine Mixed Pizza Dough: ruclips.net/video/CkOXiIQgOds/видео.html How to Stretch a Pizza: ruclips.net/video/lC14pdSH268/видео.html I hope that helps.
@FOODGOOD wow thank you so much for all that info! I take it on board and check out am those links will look forward to your cleaning vid on the volt cheers from Mat in Brisbane AU.
No worries mate
😅😅😅Spectacular is only the price!! 900€😅😅
Put the sandwich back in open. This way the fillings will heat up or melt much quicker. Then fold the Sandwhich back up after.
You can do that. It just depends on various factors. When the panuozzo comes out of the oven it's very very hot and, if you are quick, any filling will warm up very quickly and cheese in particular will become nice and soft and gooey. If you would like the insides of your panuozzo, and its fillings, toasted then open it up like you said. Either way, be careful not to burn the panuozzo when it goes in the second time because it is almost cooked when it comes out. When we make them with fillings such as Nutella, we don't put the panuozzo back in. It stays hot for a long time and doesn't need to go back in. So there are some fillings that just don't to go back in anyway. But the key is to find out what works best for what you are making. It's all good!
What do you do if you have the other gas connection not for Australia?
You can’t use it in Australia. I’m not sure if that answers your question though
Thank you for the video! I just used mine and I notice some black spots toward the end that you hold (similar to yours). It’s dried up and I can’t get rid of the black stains. Is that ok?
Thanks for your comment and that’s a good question. The black staining is of no consequence. You just want to make sure that all the food residue is gone. Do this by using either the brush to remove the “bits”, allowing the oven to burn off the “bits” or a combination of both. However, even doing that you will still end up with some staining.
@@FOODGOOD thank you! I have the same brush and will use the techniques that you presented in the video. I made pizza this weekend and it was a game changer. I don’t think we will ever need to get takeout pizza again!
You’re welcome
Thanks for a very informative video.
Glad it was helpful!
Superb video and intro. I'm not a total novice but I'm learning alot from your videos. Can't wait to try some of your suggestions on my Volt. Thanks again!
Awesome, thank you! The next video using the Volt will be how to roast and season Italian style red capsicum (red bell peppers).
What's not to like? perhaps price a tad expensive.
this oven even looks better than the Effeuno
Cool but not 999.98 cool.
Use some semolina and you will prevent the sticking. Good luck 🙏💕
Excellent video!
Thank you very much!
Do you have that lip in the front for the koda16?
It’s not available anymore
I'm undercover, which one do you prefer the Koda 16 or the electric?
They are different and have different strengths and weaknesses. The better comparison is between the Koda 12 and the Volt 12 due to the size. The Volt 12 is now my favourite pizza oven. before that it was the Koda 16, however the Koda 12 is the oven I use the most. Let me explain. I never make pizza bigger than 12' (30cm). Typically my pizzas are around 10" (25cm). So I don't actually need the Koda 16 for making larger pizzas. There is a caveat to that, which I will explain further on. Also, I cover my pizza ovens and pack them away when not in use. I don't like leaving them out. Note: All three ovens give exceptional results. there is essentially little to no difference in the cooked result once you have mastered the idiosyncrasies of each of the ovens. KODA 12: It's nice and light and compact. It's the easiest to get out if I'm in a hurry or if we are taking it on holidays with us, or when we take it to a friends place, or when we do pizza in the park (read picnics) with friends. I can cook a couple of small steaks at a time in this oven with a small skillet. I can cook vegetables easily as well. You need to rotate the pizzas very often otherwise they will burn. Must use this oven outside. Least expensive of the three. KODA 16: Bigger and heavier. I only need the extra physical space for cooking 4 steaks at once in a large skillet. Having a larger work area however helps to make use of the hotter and cooler zones in the oven when juggling cooking the base or the top of the pizza. Easy to cook panuozzo (see one of my other videos) This oven is probably the best all-rounder. Must use this oven outside. VOLT 12: Obviously the Volt 12 is not suited to taking out in the open like in a park because of the lack of electricity, so it's restricted to being close to a source of electricity. It is ideally suited to indoor use, although you will have to be weary of smoke if you overdo flour on the base of the pizza. I'm speaking from experience on this point. It's not suitable for cooking steaks or oily foods since, with the door shut, it is a closed environment and a flare up or fire could damage the electric/electronics. So I won't cook steak in a Volt 12. I have cooked/roasted some vegetables though. This oven is the absolute easiest to learn how to use of the three. The other two require some practice. Very little experience is need to use this oven effectively. You only need to rotate the pizza once (180 degrees) after about a minute. Pizzas cook in 90 to 120 seconds. Currently my favourite oven to use. Most expensive of the three
@@FOODGOOD thank you for highlighting the differences. I’ll give it more consideration. I was about to impulse buy :)
You’re welcome
Some good info here many thanks for putting it together. I have a Koda 16 that I'm getting to grips with. One of the issues I found with store bought 'fresh' pizzas is that the bases seem to be part cooked so they are easy to handle. That means that the water content is low so they are very easy to burn before your toppings are cooked. In terms of pizza sauce, here in the UK we can easily get Mutti brand cans of pizza sauce - with or without added herbs. One can makes 4 pizzas in my experience. Really nice product!
Thanks for your comment
Planning to get one, thanks for sharing!
Hope you enjoy it!
Are you liking it? I am torn between the gas powered Koda 16 and the Volt. But I like in Canada so the winter will be too cold to be making pizzas outside. I like the idea of being able to use the volt inside or out