Комментарии:
👏🏻👏🏻👏🏻👏🏻🤪🤪👌🏻👍🏻🥰🥰🥰
ОтветитьNice pie !
Ответитьi am getting motion sickness, did you film with a gopro?
ОтветитьJunk do not buy .burnt doesn’t mean good
ОтветитьWhere are peperoni ?????? That’s SALAMIIIIIIII shittt!!!! congratulations for cooking bravo!
ОтветитьWell done bro
ОтветитьHi, didt you turn the thermostath to low during baking?
ОтветитьCan you post the recipe for your bega pizza dough , and how long do you keep it in the fridge before you use it , Thanks
ОтветитьThe pacing and the skill. Amazing.
ОтветитьGreat video mate, can i ask what temp/setting you have the burner on at preheat and cooking. Thanks
ОтветитьGreat Video
Subscribed 👍
If you stretch that pizza one more time I'm going to freak out
ОтветитьNoooo ahaaahah It was SALAME, Is not peperoni 🤷
ОтветитьEnjoying your videos. You handled that high hydration dough so well! Question: what do you use to get the real time bake showing on your video. I would love to time my bakes like that! 💕😊💕
ОтветитьPerfect pizza:)
Ответитьمبدع هداك الله للاسلام الذي فيها سعادة الدارين في الحياة وبعد الموت
Ответитьgreat video buti feel like someone was forcing you to make this video XD
ОтветитьWhat temperature did you cook on stone?
ОтветитьWow
ОтветитьWe would've like to hear the base crunching as you cut it! I'm sure it did, I saw the temp gun, what temp was your stone when loading pizza and does it need to go as far as possible to the back of the oven? Looks terrific, brilliant dough👍🏻
ОтветитьThis is not "pizza ai peperoni", this is "pizza con salamino piccante".
ОтветитьHi what temperature do you like to cook your pizzas at?
ОтветитьWhat temp do you cook at, looks great!
ОтветитьJust wanted to see the bottom 😔
ОтветитьIs that a 3 or 4 ounce ladle?
ОтветитьWhAt temp do you normally run it at?
ОтветитьOoni 12 or16
ОтветитьAhhhhhhmazing 😍
ОтветитьDo you recommend it to start a small business? Thank you.
ОтветитьLooks great! One question about dough though. After you take it out of a fridge, do you use it right away or let it rest/warm up for a couple of hours
ОтветитьNot bad..........7.9
Ответитьyour laser thermometer melted.
ОтветитьWhat about the bottom!? Come on man..
ОтветитьBurnt crust, raw pizza… That’s pretty disgusting
ОтветитьIt cooks super quickly
ОтветитьComplimenti! Hai realizzato una pizza stupenda...
ОтветитьBravo! complimenti da italiano amante della pizza.
ОтветитьEvery time I have used my Ooni I get a uncooked crust and toppings on fire.
ОтветитьMy grandfather cooked some excellent pizza on this. He has a hearing problem and someone said “Pop, you did great Def Lepparding”.
ОтветитьThanks for the true time it takes. The Ooni commercials say the pizza is done in 60 seconds, which I didn't trust. Ooni has a sale now for 20% off everything and I'm thinking about buying one, it is still a big investment.
ОтветитьI like the way you do business my man. Nice work
ОтветитьHow many grams and inches was each pizza. I’m guessing about 11 inches and 300g … also if you’ve tried the koda 16 do u find that the 12 does a better job of crisping the pizza without charring then edges or about the same?
Ответитьdisturbing behavior towards the dough
ОтветитьHey Jon, thanks for the video! I recognize Vito's school :) You noticed probably how pepperonies in some places got all burned, dry and crunchy ? I was wondering how this can be avoided ?
ОтветитьThousandth comment!
ОтветитьCan it make a pizza that doesn't turn out with a huge crust? I want pizza not a loaf of bread with sauce on it.
ОтветитьHow long to heat up the oven ?
Ответитьvery nice vieo
ОтветитьSprinkle some fresh shred mozza cheese on at the 30 second mark. Thank me later
ОтветитьIs this a mem for how not to make pizza? This guy is terrible.
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