I have the Ooni Karu 12 oven and was wondering what temperature you prefer to cook at to get a good crispy base and overall cook on top but not burning or charring the base?
Hi Tom I’ve just bought one of these from watching your excellent videos, I’m obviously now a new subscriber and trawling through your videos, I followed your tips and made four top notch pizzas , I just wanted to say thank you, not sure if you read your comments but here goes .
I certainly do read the comments and try to reply to them all too! Thanks so much for the sub and the feedback, its always great to hear from those who have found my videos useful and enjoy the efforts i put in to make them every week! Take care and enjoy yout pizza oven! 👍🏻
Happy belated Birthday! I've got a couple of different ones, a couple from Ooni, a Keter XL and one from Zest. if you check out my other videos i've got reviews on all of them, but if you have any specific questions let me know 👍🍕
Great video! If you use wood, do you think it's possible to get the ashes out and pack up just 30 minutes after using the oven? Or is the oven still to hot to pack up?
Just recently got a pizza oven for ontop of the gas bbq. First few attempts have been OK though the bottom has been a bit tough. Is that just an issue with the stone not being hot enough?
The handle shouldn’t be wobbly, it need to be solid as it could risk burning you if it’s loose, as the fuel hatch gets extremely hot! Reach out to Ooni customer service they’ll help you out 😉
Thanks for watching, and good question, Usually i will add 2-3 pieces of wood during the heat up time, sometimes a couple of more chunks of charcoal too, all depends on how quickly its burning through, and how hot i want the oven to be!
Hi Tom Im loving your oak framed cooking area are you able to recommend your your supplier.Moving to a new house and we need a dry area for cooking on our Ooni Kuro 16. Thanks
Thanks! I keep thinking about making a video about my cooking area, but to be honest if i had the chance to re design it id make it different, and larger. I used a local paving company to do the paving slabs then just asked them to bury the timber frame so i could do the rest myself. Having looked back though i think i could have done a better job just doing it all myself.
ah great! I bet you’re exited! It’s always best to do an initial burn to clear any factory left overs, gas is the easiest way to do this but charcoal and wood willl be fine too. Just needs 30 mins or so and then will be good to cook on
@@TomVoyageuk - Yes, very! I'll probably do the initial burn off on gas then - quicker to set up, initially (I've ordered the gas unit with the oven, so should arrive together!). Thanks. I'll let you know how it goes.
@@TomVoyageuk - First attempt not too bad - seemed to get to 375c very quickly, then almost the same amount of time to get to 425. Quite a lot of smoke to begin with, but that calmed down a lot after 10 mins. Managed to tear the pizza on launch, but still turned out OK (as per the Insta pic). Cooked to perfection in less than 90 secs! Second one came close to disaster as I notice that the flame had almost disappeared half way through cooking, but threw another bit of wood on and wafted it a bit and it came out fine after about 3 mins! Practice makes perfect, they say! So far, VERY impressed - and thanks for all your helpful videos too!
Thanks for the video! Would this be suitable for regular use? -ie. Adding it to my festival catering? If so, how much does it cost to keep the oven hot enough for 4 hours? Cheers!
its difficult to say in terms of how it would be for catering, but from what i remember using this oven on gas consumes 0.34kg gas for 1 hour, so 4 hours would be 1.4ish kg of Gas. So your standard 11Kg gas bottle would last about 32 hours give or take.
