Make A Tasty Pizza With A One Hour Pizza Dough

[@jschacono]

Looking Good Lori and Bill!!!! Happy and healthy 2022!!!

[@TwelfthAvenueCuisine]

Julio, wishing the same for you and your family. And great pizza making. Thanks for your good wishes and watching our videos. Laurie and Bill.

[@Yankee2003]

This pizza dough looks really interesting. Always looking for easier ways to use my Ooni. Thank you for the video.

[@TwelfthAvenueCuisine]

Michael, it is worth giving it a try. Sometimes you feel like pizza for dinner or lunch. It is super easy. Next time I am going to try it without the semolina. It might give a crisper dough. Laurie.

[@peterrat100]

Thank you. This could be really useful for when you have visitors coming at short notice. Good to see you two looking well.

[@TwelfthAvenueCuisine]

Peterrat, this dough is so easy and fast. If you don't have a processor you can make it in a bowl. But give it a good knead. Thanks for watching. Laurie.

[@KS-cy9ip]

Pizza looks great as usual!

[@TwelfthAvenueCuisine]

KS, good to hear from you. Thanks for the compliment. Laurie.

[@JL-ir7wn]

Happy New Year to you both. Haven't seen you for awhile, but great to see you now. Thanks for the new recipe. Making our pizza the same way, but it's rising too fast and creates a too thick crust. We prefer a thinner, crispy crust. Not sure what's happening. You recipe is quick and a good one to try for a Friday dinner. Thanks for sharing.

[@TwelfthAvenueCuisine]

JL, good to hear from you. We have been traveling a bit and are just returning to making video. Happy and healthy 2022 to you. Laurie.

[@BillB33525]

We bought the Ooni Koda 16 Outdoor Pizza Oven over the summer and use it for many things other than Pizza. Steaks are terrific after SousVide preparation and chicken cooks very well too.

[@TwelfthAvenueCuisine]

Bill B, we choose the 16 because we knew we could use it to cook more than pizza. With cast iron pans we have cooked fajitas, Singapore Chili Prawns, Teriyaki Salmon, steaks, made potatoes and eggs for brunch, beef rolls with scallions, grilled fruit for dessert. You will have so much fun. Laurie.

[@Elliffin]

Loving the beard Bill! Great video.

[@TwelfthAvenueCuisine]

Griffin, oh, dear. I just convinced Bill to shave. 🥺

[@klaskristian1]

Nice video, and maybe good if you are in a hurry. But my favoured cooking is (and i think you agree) that you let the cooking take time. No matter if it is a caserole, breads or pizzacrust. Maybe pizzacrust can be nice with this fast fermentation? But cooking in general is better when it takes time. But that pizza looked good!

[@TwelfthAvenueCuisine]

I agree with you. There are many new Ooni owners and they want to learn to make dough and stretch pizza. There are also many more people who don't know how to cook. This video is made for them. laurie.

[@klaskristian1]

@@TwelfthAvenueCuisine agree. Better using simple recepies when starting cooking. Cooking should be fun. But i dont think poolish or longfermented dough is any more complicated?

[@TwelfthAvenueCuisine]

Especially the recipes that I use. Many don't want to try to make dough.

[@nichoelholbrook5119]

Have you ever tried making gluten free dough? We would love to see a video on this as I’ve heard it’s difficult to manage.

[@TwelfthAvenueCuisine]

We use Caputo Fioreglut Gluten Free flour. We did make a video. We followed the recipe on the bag. You would not be able to tell the difference between a pizza made with this gluten free flour or regular flour. Laurie. kzbin.info/www/bejne/l6CsXmOIjKqjmLs

[@PMobbs]

great video guys ! Have you ever tried par baking the dough ? I’m in Australia and have a Roccbox. Have trouble launching sometimes and was thinking of cooking the base until it firms, then taking it out and topping Might make lunching easier Have you guys tried it ?

[@TwelfthAvenueCuisine]

Hi, Peter. We made a Cheese steak pizza once that we Precooked. We sauteed the meat, peppers, and onions then put it on a parbaked crust. kzbin.info/www/bejne/d3jGoWOni9yJgcU. But if you have difficulties launching, try building the pizza on your table then drag it onto your peel that is lightly dusted with semolina flour. Reshape the pizza by pulling on the sides, give your peel a shake to make sure your pizza isn't sticking, then launch. Good luck, Laurie.