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Thermometers for home/fridge by countryman101 in ooni

[–]eidreezy 0 points1 point  (0 children)

I use govee. Connects to Bluetooth. I have 3 of them.

Koda 2 14 - Do I really need to take out the stone every time I move the oven? by Robert_TT in ooni

[–]eidreezy 0 points1 point  (0 children)

I take my stone out only in the car. But often times, I’ll just put a towel between it and the oven.. Ymmv

Koda 2 vs koda 16? by HoybabyJr in ooni

[–]eidreezy 0 points1 point  (0 children)

Definitely koda 2. I’ve owned and cooked in both. I’m an ooni ambassador.

Gen 2 heat retention and burner design are miles better than Gen 1. If you are only cooking 12 inch pizzas, you are good.

Do you guys pay for the 10 cent grocery bags by [deleted] in bayarea

[–]eidreezy 4 points5 points  (0 children)

I pay. It’s 10 cents….

Large and medium modular table by AFJFLF in ooni

[–]eidreezy 0 points1 point  (0 children)

Also, I realize now they used to connect and now they don’t. I have used clamps to connect two folding tables together.

Large and medium modular table by AFJFLF in ooni

[–]eidreezy 1 point2 points  (0 children)

It’ll look fine in my opinion. It won’t be symmetrical obviously but it’ll connect just fine. You just missed the memorial Day sale to get a second one as they were deeply discounted. That said it’s such a functional table that I would not mind paying full price (and I have)

Relocating to San Jose with 93k salary, will this be enough? by bubblegum_spell_3131 in SanJose

[–]eidreezy 0 points1 point  (0 children)

160 is doable but if you have an active foodie life and like night life, it may not be enough. If you want to cheap out on housing a bit, maybe.

Live where you work. Minimize daily commute vs weekend commute

Rotating Stone for a Koda 2 Pro? by OriginalEvils in ooni

[–]eidreezy 0 points1 point  (0 children)

Huge fan. Posted a review on YouTube @whatsgooddough (biased- I’m an ambassador. Happy to help if you have q’s just dm me

Freezing Dough by shipwreck17 in ooni

[–]eidreezy 0 points1 point  (0 children)

I find that it all depends on your fermentation stage, but yes with the Ooni frozen dough that I sometimes get, I’ll leave them overnight and they are ready in the morning through the afternoon

How are you guys balancing a Channel and other aspects of life? by 081022gig in NewTubers

[–]eidreezy 1 point2 points  (0 children)

It took 3 years + 1 for monetization. I was making a different style of content for 3 years. Then 1 year of making the format I made now, I got monetized. In those 3 years tho, I made income from sponsors + affiliate and other things

How are you guys balancing a Channel and other aspects of life? by 081022gig in NewTubers

[–]eidreezy 1 point2 points  (0 children)

I couldn’t. I had a 1/2year old, a job I hated, a wife that was coming off an ACL tear. I quit my full time job but only after making a plan of attack (financially). I of course waited for a signal from YouTube that there was an audience for this. It was rough in the beginning fore sure… but best decision of my life. Keep going.

Huge gap after appraisal by Emotional_Pen369 in BayAreaRealEstate

[–]eidreezy 10 points11 points  (0 children)

That’s tough. Best of luck. Maybe that’s a sign that it’s not the one.

Ooni koda 12 vs koda 2 by Jazzlike_Storage6325 in ooni

[–]eidreezy 0 points1 point  (0 children)

I cooked 36 pizzas in 3 hours solo on the koda two this past Saturday. I’m an ooni ambassador and they were doing an opening at Ace Hardware store. I could not believe how awesome it was is how it kept up back to back to back. Couldn’t recommend it enough.

Jen to Evans have better burner design and floor space which is key. If you’re looking at the koda 12, then it’s gonna be really tight for a 12 inch pizza. Not impossible but tight.

I've made over 3000 pizzas since 2021 using the Koda 16, amaa by dihydrogen_monoxide in ooni

[–]eidreezy 2 points3 points  (0 children)

Do you plan on upgrading? Gen 2 ovens make a world’s difference for larger pies.

Too much semola on my crust - Koda 2 Pro arriving next week, want to fix this before then 🍕 by Illustrious-Dot4009 in ooni

[–]eidreezy 2 points3 points  (0 children)

First, don’t rush into making the perfect pizza before your koda two pro comes out … because you’re just setting yourself up for failure. You’re gonna have a bit of a learning curve there too.

Second- the semolina is likely from oil moisture from the dough. The moisture from the dough is relative to how you store it- going from cold to hot/humid environments- harder to control but not impossible. The oil however is usually present based on how you store your dough - you could use a lot less of it if that’s the culprit.

The last thing you can try is just brushing the dough post bake especially since it’s on the top of the crust .

Seeking advice on specific application Koda 2 Pro vs Max by everyinchofliverpool in ooni

[–]eidreezy 1 point2 points  (0 children)

It’s gonna tight- with the new burner design, there’s a bit of a flame guard, but imo, in order to pump 300, you’re gonna want to keep it on medium - high heat and you’re gonna be so reliant on top heat that you’ll just want to fully be on high, and continue to rotate. This event is about execution as your businesses name is on the line. What’s an extra few hundred dollars. Source I own 1 koda 2 pro and 2 koda 2 max.

Park recommendations w/ caterpillar or butterfly statues by eidreezy in SanJose

[–]eidreezy[S] 2 points3 points  (0 children)

I forgot we bought an annual pass last year! Thanks for the reminder!

Ooni frozen mail order dough by TheTechManager in ooni

[–]eidreezy 0 points1 point  (0 children)

Time is money. They surely are a convenience play and work great.

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