I just bought one of 12 inch everything kits and I am learning by watching before going out to burn some pizza. Good point on using the gas knob to raise the temperature when the wood is running out. In all the videos it is obvious how difficult it is to look into the oven and everyone is bending over. Tonight I realized that I had a wide masonry wall with sloping concrete floor next to it, so I put the oven on it at different places to see what height worked for me. My favorite height was for the oven to sit 48 inches above the floor. I haven't tried cooking on it, but I am going to leave it up high and see if that works.
I think whoever buys this oven will be happy with it. Every oven has it's quirks and drawbacks. I like the multifuel option. The gas and wood combo is better for parties. My problem is more with the aesthetics.
Hi Tom, have you tried pan pizza in the pizza oven? I know it’s a bit of a cop out, but it’s so nice. It’s literally my goto now! Worth a taste test. Much easier to cook too as not as temp sensitive. Plus imoa it tastes twice as nice!
A nice added feature would be if this stove could be installed in a nearby building, and then if by just picking up my phone, I could call someone making minimum wage, and have them cook the pizza FOR me and then have someone else deliver it to me in a car.
how do you clean the ash tray without removing the gas burner. The gas burner prevents the removal of the ash tray without removing the burner which is very inconvenient. Is there a better way to remove the wood ashes.
Nice video, Tom. A question for you: After I've heated my Ooni to temperature, how low should I drop the temperature to? All the way to low? I'm still having cases where I think my cook temp is too hot despite turning it down a bit, resulting in a burnt bottom and in some cases slightly uncooked. I mean some char is nice but not charcoal! Thanks!
Nice review. Personally, I would like to see update videos of stretching the pizza dough and some pizza sauce recipes of what you are currently making. Thanks as always
That's interesting. As a Ooni Karu 12 owner myself, I don't feel like this adds a lot (if any) upgrade. These 12inch pizza ovens really seem to all look and feel the same. I'm actually a bit disappointed to see a newcommer not bring a lot of added value to the existing competition. It does look cool and all, but just not groundbreaking is it ? I do think about upgrading my Karu 12 though, but if I did I think the space is what I'd be mainly looking at. These 30*30ish stone are really tiny to cook on, not a lot of space to turn the pizza in, or even wiggle room to place it closer or further from the fire.
@@MarcDupuis50400so the difference with this oven is that you can use any fuel source or a combination with it. Ooni you need to buy each oven independently based on desired fuel source.
@@bertacci I get this point, but personally I don't really see myself using both gas and wood at the same time. (also, the Karu line does allow to switch between wood/charcoal and gaz. Not at the same time though). I'm more interested in a gain in stone size. Still a very cool oven for sure !
@@TomVoyageuk with all the cookers and domes I see behind you in your videos, I would have assumed you know about hot smoking food. THAT takes time and you’re not going to get wood smoked flavour in a 90 second pizza cook.
FIRST!!! What's going on Tom. Good to see your video. That's a nice pizza oven. Man, Ooni needs to step up its game. I'm surprised it didn't come with someone to make the pizza for you, lol. Next video, compare this to the Ooni Karu 12. Great review. 👍
