I am torn between this and the Koda 12 for a first time oven. Is there a discernible difference in the pizza results between them or and advantage for using wood over gas? I do like the door though
From my cooking experience the gas flames in the Koda 12 give better results. The wood cooks better than the gas in this oven. Currently though I’m enjoying the Ninja Electric woodfire oven that produces super results with no turning and no flames.
love to finally see a video on pizza ofens by a woman! funnily enough, this was the first video in 10 that i watched, that also reviewed how easy it is to clean the oven! really loved this video and your detailed descriptions :)
Is is possible to bake a bigger pizza in there like a 14 inch? Also do u find that the thermometer on the outside is accurate? I dont have an infrared one and was wondering what the difference is between the outside gauge and the stone with infrared? I assume the outside gauage always has a higher temp but not accurate?
Hi! This is a 12” pizza oven so you’d need to up a size for a 14” pizza. The gauge is pretty good - but I’d highly recommend getting an infrared thermometer for the exact stone temp. I use the outside dial to help with the general oven heat.
I dont have an infrared thermometer atm. What should the temperature on the outside gauge be approximately for when i should put the pizza in? I know pizza should be about 420 degrees on stone but what should outside gauge temp be to get that temp on the stone@Got2EatPizza
Hi - use kiln dried logs - plus also use restaurant grade lump wood charcoal - I use Big K, with those 2 combo you should get a super hot oven. The wood alone will get you the heat you need - the lump wood just makes it longer and easier to manage. That should do it - let me know if that works for you! 👍🔥🍕
What is your favourite wood fired pizza oven? Your favourite gas one and uour favourite multi fuelled out of all the ovens you have reviewed on your channel?
Hi - gas is Koda 16, favourite wood is Karu 12 (because it’s easy for me to carry compared to the 16) If I had a permanent station for the Karu 16 , it would be my go-to wood oven.
@@steveniannelli2756 I do prefer having a glass door and there are definite improvements to the Karu 12, so yes the Karu 12G is an improved version of Karu 12. I am a big fan of large wood ovens like the Pro which I also have but that’s just because there’s more room and a bigger grate. Performance wise - they are equal.
@Got2EatPizza is the flavour of wood better then the gas? Is the difference in flavour really worth having that over the better convenience of a gas one?
Personally I don’t think the wood can impart flavour into dough in 60- 90 seconds. I get some ash taste from the dust on the stone sometimes though! But, nope, I can’t tell the difference.
I'm torn between the Karu 12 and the 12G. I like the door, thermometer, and larger wood basket of the 12G. However, I've seen several online posts about discoloration and the coating peeling off the 12G, making me lean towards the 12. What are your experiences? Which one would you recommend?
I’m not sure about the paint thing - that should be fine even though it may discolour as it’s the same paint as the Karu 16 which can get a lot hotter due to its size. it really comes down to whether you would prefer to have a glass door or not - that’s about it! Plus the karu12g basket fits in the 12.
Yep, I’ve got the 12g and exactly that! Looks like rust all around the lid of the fire basket, paint bubbled and peeled off, Ooni want nothing to do with it either so can’t say I’m impressed at all. Less than a year old and looks 5yrs old.
