PS: my figs aren't ripe yet; but when they are I think I'll try a fig pizza with mozzarella, ` some feta cheese , with arugula, and a bit xv olive oil dizzled on at the end. Maybe some caramelize sweet onion would also be a nice addition. Thanks for all the great videos! 💕💜👍💜💕
Hey man! I wanna thank you for sharing your knowledge, I work in a restaurant in New York and I made one of the three specials and my boos and coworkers went crazy lol, I just heard them saying Wow..
OMG, your pizzas look amazing! That leoparding is incredible. I have a single dough ball getting ready for tonight's dinner. I'm going to run to the store to get some fresh pesto. Fingers crossed. I have a Koda 16 but seriously considering an upgrade to the Karu now.
Sadly, most store bought pesto and Parmesan isn’t vegetarian because of the rennet! Just check your ingredients, my veggie folk! 🌱 Great recipes, though, and that oven is awesome!❤
Can't wait to try the pesto I just made on a pizza! Thanks for the firewood source. I was wondering where people bought this Also, please tell me where I can find the individual proofing containers you used. The size and width are perfect for individual ball of pizza. I've checked all over the Internet and haven't been able to find them. 💕💜👍💜💕
One quick question. How do you rate your mandolin? Have been wanting to buy one for a long time but " which one" has it on the round tuitt list. Thanks.
Shooting video and baking at the same time is pretty darn tricky. I usually just re-fire each pizza (with the oven off) for a bit to re-heat them. Sometime I don't even re-heat.
Thanks for the support! I won't say there's a distinct difference in flavor when cooking in a high temp oven like an Ooni. I've found that good wood will impart subtle flavor...more aroma than anything else. I'd recommend purchasing a multi-fuel oven. This gives you the convenience of gas and the ability to cook with wood and charcoal when you want to.
Do you get wood notes on the dough by cooking it with a wood fire oven? Or is it just a myth? What are the main differences between your Koda 16 and the Karu? Awesome video by the way.
It depends on what you are cooking. Neapolitan pizzas cook too fast to get any wood flavor. Deeper/thicker style pizzas that cook at a lower temp for longer or roasting veggies, cooking meat, anything that takes time will get you some wood flavor. Maintaining temperature in a wood fired oven is a pain in the butt so keep that in mind. With gas, you just attach the propane tank, fire it up, and you’re good.
Neither is Mozzarella 🤣. Rennet, but more "vegetarians" than not eat cheese. At least the ones I know do. Plus, it's all about titling and SEO on RUclips.
@@KitchenCraftFood There is non-animal rennet and you can find cheeses which use it. But yeah, many vegetarians will just eat cheese unconditionally (myself included).
How to make a vegetarian pizza.... first you open the trash bin, throw out the vegies, then add meat of your choice... bake till golden brown, serve with your favorite beer... THE END
Meh... There are plenty of meat recipes. Why do people whine about veg recipes? Sure, I won't make any of these, but it's interesting to watch and I learned something.
This video is for all my cheese eating, lacto-vegetarian pizza eaters. Come at me with your favorite topping combos!
That pesto / tomato pizza is looking AMAZING.
Love these combos 👌🏻👌🏻 and I love that your not putting tomato sauce on the base , something nice and different
I love this guys voice
Super comforting
These pizzas all look so good 😊
The potato pizza was my top choice. Made my stomach growl. Thanks RT
I Love Veggie pizza ( I Love to dip mine in Ranch )
☺I am impressed with the figs pizza ...amazingly baked 👌
PS: my figs aren't ripe yet; but when they are I think I'll try a fig pizza with mozzarella,
` some feta cheese , with arugula, and a bit xv olive oil dizzled on at the end. Maybe some caramelize sweet onion would also be a nice addition. Thanks for all the great videos! 💕💜👍💜💕
Hey man! I wanna thank you for sharing your knowledge, I work in a restaurant in New York and I made one of the three specials and my boos and coworkers went crazy lol, I just heard them saying Wow..
Awesome buddy…I like blue cheese & grilled pear…
perfect pairing right there 👌🏻.
@@KitchenCraftFood 🤩🤩🤩
OMG, your pizzas look amazing! That leoparding is incredible. I have a single dough ball getting ready for tonight's dinner. I'm going to run to the store to get some fresh pesto. Fingers crossed. I have a Koda 16 but seriously considering an upgrade to the Karu now.
Great job love your Biga dough.
Tell ooni to send you their turning peel
Thanks so much! Yes, I have a turning peel. Still getting used to it 🙂.
Thank You
You're welcome!
Sadly, most store bought pesto and Parmesan isn’t vegetarian because of the rennet! Just check your ingredients, my veggie folk! 🌱
Great recipes, though, and that oven is awesome!❤
There is such a thing as *_microbial rennet._* _That is veggie!_
Both of those crust look pretty good. I make mine in the oven so it doesn't turn out with those char marks.
Thanks very much for this interesting video, but didn't see the handheld cheese grater listed among your kitchen equipment.
Amazing white potato pizza!
Thank you 😋!!
Just crushing it--again.
Any suggestions for non-dairy toppings (non-dairy cheese substitutes no good either)?
You are amazing
Try red onion, black olive, roasted red pepper and grilled pineapple.
Are the potatoes pre cooked?
Yummy
They were!
Can't wait to try the pesto I just made on a pizza! Thanks for the firewood source. I was wondering where people bought this Also, please tell me where I can find the individual proofing containers you used. The size and width are perfect for individual ball of pizza. I've checked all over the Internet and haven't been able to find them.
💕💜👍💜💕
Hi
Just to make sure- potatoes in that patatoes pizza are raw?
Are the potatoes pre cooked? Great combos. Thx.
Thanks for acknowledging us "pie" haters.
Super good looking hq pizzas 😋😋
Thank you 😋
How about thin slices beetroots, goat cheese, parmesan and cashew nutts, then maybe rosemary, and that garlic-olive oil?
@@nikke7151 Heck yeah! Sounds absolutely delicious.
Need you to do a part 2 on this…maybe with mushrooms
One quick question. How do you rate your mandolin? Have been wanting to buy one for a long time but " which one" has it on the round tuitt list. Thanks.
Can you redo the lucali recipe in the new oven?
More Recipes
I never thought I'd live to see the day when people are shilling firewood. That must be for y'all city folk that have never seen a tree before.
😆😆
How did you store the other two pizzas in the meantime? Did you do anything to keep them warm?
Shooting video and baking at the same time is pretty darn tricky. I usually just re-fire each pizza (with the oven off) for a bit to re-heat them. Sometime I don't even re-heat.
Did you pre cook the potatos?
I did not. Just sliced them super thin.
Big fan of your videos. I was looking at getting the Koda 16 but curious if there is a distinct flavor advantage using wood with the Karu 16? Thanks!
Thanks for the support! I won't say there's a distinct difference in flavor when cooking in a high temp oven like an Ooni. I've found that good wood will impart subtle flavor...more aroma than anything else. I'd recommend purchasing a multi-fuel oven. This gives you the convenience of gas and the ability to cook with wood and charcoal when you want to.
@@KitchenCraftFood thank you!
5:20 Not totally impressed with that one? That looks the best of all.
Do you get wood notes on the dough by cooking it with a wood fire oven? Or is it just a myth? What are the main differences between your Koda 16 and the Karu? Awesome video by the way.
It depends on what you are cooking. Neapolitan pizzas cook too fast to get any wood flavor. Deeper/thicker style pizzas that cook at a lower temp for longer or roasting veggies, cooking meat, anything that takes time will get you some wood flavor. Maintaining temperature in a wood fired oven is a pain in the butt so keep that in mind. With gas, you just attach the propane tank, fire it up, and you’re good.
The channel got2eatpizza compared wood fired with gas ovens as well and said the same. There is no difference in taste, gas is way more convenient
For the short time these pizzas cook, nah.
it's probably maple or oak.
Parmesan is actually not vegetarian but great looking pizzas either way.
Neither is Mozzarella 🤣. Rennet, but more "vegetarians" than not eat cheese. At least the ones I know do.
Plus, it's all about titling and SEO on RUclips.
@@KitchenCraftFood There is non-animal rennet and you can find cheeses which use it. But yeah, many vegetarians will just eat cheese unconditionally (myself included).
parmigiano is not veg. cheese.
How to make a vegetarian pizza.... first you open the trash bin, throw out the vegies, then add meat of your choice... bake till golden brown, serve with your favorite beer... THE END
Almost funny - it is no longer a veggie pizza.
U think ur hilarious, some of us have to eat vegetarian for periods of times due to religious reasons, it's not always Abt not wanting to eat meat
You lost me after two ads and too much time on the wood. Just looking for recipes.
Looks great, now do one for the carnivores
Meh... There are plenty of meat recipes. Why do people whine about veg recipes? Sure, I won't make any of these, but it's interesting to watch and I learned something.
@@misterhat5823 Settle down, hippy. Do you even Ooni?
@@Skylyned Hippy? Ride the short bus to school, kid?