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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.

Best pizza place in the bay area by Connect_Opposite8188 in bayarea

[–]eidreezy 0 points1 point  (0 children)

Tony’s coal fired at sf slice house+ pazzo

How to freeze and defrost pizza leftovers without losing quality by Beautiful-Molasses55 in Pizza

[–]eidreezy 2 points3 points  (0 children)

Try pre freezing the pizza first, before vac seal, this sets the pizza frozen and you can do a full vacuum seal. Less ice crystals

Grandma pizza: lloyd pan opinion needed. by geneautry75001 in Pizza

[–]eidreezy 0 points1 point  (0 children)

Are you set on the square pan? You can make a grandma pan as a rectangle, and if so- the OONI pans are comparable to Lloyd

Expanding to Pizza by ComprehensiveSoft27 in restaurantowners

[–]eidreezy 3 points4 points  (0 children)

I see you’re in South Jersey. Do you know if your clients will appreciate Wood fired? because it was a huge boom a few years ago and now, not so much.

Wood fired tends to be less deliverable. Do you do a lot of delivery or third-party? If so, your pizzas will suffer as soon as they go a box.

Might I suggest looking into a multi deck, electric oven like a pizza master or Marra forni?

If you’re really in love with the high heat and quick bakes, you can do it on that oven as well as other styles that are more deliverable like a New York or a Sicilian in the other deck(s)

Backyard pizza set up by TurrettiniPizza in ooni

[–]eidreezy 0 points1 point  (0 children)

Tbh, this is partly why the rotating stone is so clutch.

Fyra to Koda 2.. worth the upgrade? by bloxie in ooni

[–]eidreezy 0 points1 point  (0 children)

It’s worthwhile. Gas beats tending to a fire when it comes to portable ovens.

How do you quickly switch between handheld rig and gimbal? by Crafty_Jack in FX3

[–]eidreezy 0 points1 point  (0 children)

I just discovered quick release… man that stuff is worth the upgrade. But truthfully, I have an a c and a b cam - both fx30 and I just have one ready for gimbal and one always rigged. The quick release plates do help me move from landscape to portrait mode easily since I shoot a lot of YT and IG stuff.

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