Great idea guys

nice hair dude. It's time to cut bro. 😁

Finally, a video that doesn't have everything come out perfect. Glad to see others who learn thru trial and error.

Ooni Bloopers hahaha This cow would be so sad

Love your retirement channel. I'm in my late thirties and "retired", I'm into the same hobbies as you, lol. Enjoy the good life!

Definitely thicker crust and get the correct tools….DO NOT ROLL PIZZA DOUGH😊

Love you guys!

Thank you for sharing.... Looks like you are having a great time

very nice video. good information, thank you. that being said. the only thing that was disappointing was "im not a thermometer user". grilling meat is a great hobby of mine for 30 years. I also spent time as a "not a thermometer user". all in leads to is a guessing game. i felt like i had a very good feel for the doneness of all types of meat. It might be the biggest mistake a cook can make. since ive been using thermpro thermometer, i just don't make the mistakes of over and under cooking. taking the guess work out. understanding that, depending on the meat, 30 - 60 seconds or less, can make the difference between perfection and over/under cooked. my thermpro might be the #1 pro move ive found. again, thank so much for the very nicely produced video. it helped me make my choice to pull the trigger on the koda 16.

❤❤❤❤❤

dynamic duo great looking pizza crust looks nice and airy

I'm so happy to saw a recipe I'm growing with, appreciated and well done by you.

Bill, take a step backwards

You have encouraged me to try your recipe. I appreciate that, while not perfect, you showed how it could be made better. Great job.

Best flour ever for pizza. Couldn’t agree more! A local pizzeria here in CT uses it, and it is the best pizza, hands down! By the way, you two are amazingly cute making these video’s!

Very helpful video, we got our Ooni today and the pizza was disastrous, so we definitely have learned much from you today. Thanks

Are you guys doin' ok???

Thank you for your help and sharing

Laurie never lost it sir! How is the 13" change moore holding up? '

👍👍

camera is too far

Great tutorial! Going to try this today for our pizza night - keep making awesome videos!

enjoy

Happy Valentine's Day to you both !

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 👍

Thank you for this video! Bill, when you turn the oven down at cook time, how much are you turning it down? I have the same Ooni Koda 16" oven you have. The burner knob doesn't have any hash marks or detents, but if you had to guess, are you reducing the heat by 10%? 25%? I've never tried reducing it. Also, have you ever taken the temperature of the stone before you put the pizza in? I'm usually at about 700 degrees, and I also struggle with too much char on the crust before the bottom is cooked well enough. 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!!!

Hi. Thank you for the video. I for some reason was assuming you were going to put the whole thing together on the video, but you stopped when you were putting on the casters?

Hey Laurie and Bill, Happy New Year ! Glad you both are well and doing fantastic Pizzas :)

that was way too much pepperoni for my liking...just saying

Great video! You both still look like experts to us! Does using the rack help keep the bottom crisp?

by the way, I can really relate! during 2020 I learned how to make pizza from scratch and enjoyed it for a year, but I also discovered I was gluten intolerant! after a year with no pizza I lost a lot of weight too! so it would be really great to learn how do make a nice gluten free dough - how does it stretch without the gluten? thanks!!

that pizza looks incredible! has Bill tried taking digestive enzymes for gluten? they might help him tolerate it better! best wishes from Indiana!

Uhm, it still looks filthy. Is that like “seasoned” or something??

The King and Queen are back in action. 👍

do you put semolina down to help keep it from sticking?

that table is looking real wobbly, is that because it's on tiles outside?

Now showing.... The Hitchcock Pizza Hour. Glad to have you guys back cookin' the pizzas. I'd love to see some gluten free dough cooks. There's so many other options out there offering some different flavors.

Yay you’re back

Bill you need to adjust your oxygen flow on the Ooni , the flames are supposed to burn blue , not yellow! there is some information on the internet how this is being acomplished. You need more oxygen to turn the flames blue and therefor hotter! look for : "Ooni koda shutter adjustment"

Enjoy your wine there,Bill! Glad you are able again to have a great drink....all the best from Bavaria.

You definitely still have it. Glad to see you back.

Happy New Year, You both still have it.

Happy New Year, and great to see you back on the channel slingin' the pies. Laurie's still got the mad skillz.

Pros!...You both still have the skills! Bill how did your body tolerate the pizza? I think a gluten free focus or series would be very appreciated by a lot of people.

Laurie still has it! Great job guys

Loved your video. I just recieved the Change Moore oven as a gift from my granddaughter and after watching your video im eager to give it a go. Thanks

Welcome back you two! Been a sub for over a year and my wife got me an Ooni Koda 16 for Christmas this year. So I too am excited to also be back and see the evolution of this channel with guests and friends.

Se ve muy rico❤ saludos desde Chile