Hi! Hope you are doing ok. Here are the other vids I've made with tips: Ooni Karu 12 How to Light & Heat: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KtIhCMwMgwk.html Ooni Koda Top Ten Tips: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1j4x-98IHpk.html
Definitely have a go with a turning peel. It lets you keep the pizza in the oven. You don't need to turn it constantly. Also a perforated peel can be a challenge for launching. Sometimes the dough will get hung up on the holes and your toppings will launch all over the oven. I use flat wood for launch, turning peel while cooking and the perforated for fetching the finished pizza. You can be building your second pie on the wooden peel while the perforated one retrieves the finished one.
Hi! Awesome! Thank you and now the weather is getting better I will be uploading on Weds and Saturday - enjoy your new Karu - hope your first cook was ok!
Tip nr1. I've found that my Ooni karu indeed burns the pizzabottom at 430c in the middle. However, if I make the pizza bigger so that a larger surface of the stone is cooking the pizza it will come out perfect. I think it is because the temperature of the stone drops a bit faster if the pizza is bigger.
I’ve been using the karu with gas constantly for over a year now and my main tip is to use the chimney!! and have it open and close the door, it’ll get the stone fully heated in half the time or less. And never blow the dust away after brushing the stone in between cooks because the fire will come out and burn your eyelashes!
Very well done and professional - succinct and straight to the point, and very useful.... Mille mercis! And hope you’re doing well too. My son can only go back to Aber Uni on the 5th of February. 🧘🏻♂️
Hi there, me again. I'm having great success with pizza but I'm curious if you have any tips for using the karu to cook at lower temperatures. Can you post a video about something along those lines? Like perhaps demonstrating how the chimney flue can control the heat? Thanks for the videos, looks like you've been having fun.
Hi! Thats great to hear!! I have used it to cook sizzler pan dishes using gas but haven’t cooked anything on low yet with the wood so will need to test that out. - I plan on cooking something in the cast iron pan on low flame wood fire so will show that. Thanks so much for watching!!
ANOTHER TOP TIP for those who launch their pizza too far in the oven, as I did last night. If you launch too far and find that all you are doing in trying to retrieve it, is pushing the rest of the pizza closer to the back. DONT PANIC! close the door wait for 20 to 30 seconds, this gives the base chance to start cooking and firm up, then go again with your peel. You should be able to pick up the whole pizza now and move it to where you want it.
Hi! Great tip! You could also place your steel peel into the flame to heat up quickly, which also protects your crust from the flame, then when it’s hot enough, slide it under the base to move it forward. 🔥
Hello! Excellent video! Can I ask where your wooden peel is from? My sisters just bought us the Karu and I think I've decided on a wooden launcher and a turning peel! Could I also ask what wood/charcoal fuel you use?
Hi! Thank you! it’s from here: 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens). I normally use fuel express lumpwood and real wood from Home Bargains (normally in the entrance).
have you used store bought pizza dough to cook in the oven? if so, do you get the same quality pizza? I've been using the Trader Joe's dough and it doesn't get crispy but it may be for various user error reasons on my behalf. thanks.
Hi! I've just bought the Ooni Sourdough and that vid will be going up next week. I think that if you cook slower on a lower flame you should get it crispy. Do you know what the ingredients are - I would avoid pre-made dough with oil/sugar in it - doesn't work for these high temp ovens but would be ok in an electric oven.
@@Got2EatPizza I looked at the ingredients and yes it does contain oil (no sugar though) so that may be the culprit. thanks for the advice. I think I've messed up like 3-4 times in a row, lol. something always seems to go wrong. I'll keep trying. subbed.
Hi! Yes, the oil does brown the crust fast, so move pizza further away from flame and rotate often too - 3-4 is good going, I hit a 100+ singed/ruined/bad pizza in the Ooni 3!
Great tips thanks. I bought the karu without the gas attachment. After a couple of cooks I find the wood process to just be a bit too fussy for me. I'm curious from someone who used both... Is the final quality using gas "good enough", if it ultimately means I use this oven more?
Hi - I think it is- the gas burner works really well in the Karu because there is more room for it and it’s placed well, slightly facing upwards - I’ve made a vid on it - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-n89IU3Bc4LM.html - hopes that helps!
@@Popspicker thanks for the reply. After my comment above, I bought the gas burner. And to be honest i like it better. It's the fire that creates the char regardless of the fuel, I don't see any noticeable difference in taste. And as expected it's just so much easier to use, it doesn't need to be a big process and setup.
Hi! I would need about 5-7 mins for the next pizza - it would need to be topped up straight after the previous cook. Also the time can be affected by the wind/breeze on the day of your cook and also the temperature outside. In the winter when it’s 2c it takes longer to heat up for the next cook. Wood should be faster with a good lump wood/charcoal and real wood mix and the door on. 👍🍕🔥
Hi, I got a Ooni Karu 12 and I've been making many mistakes that get me so frustrated. II have experience baking pizzas in the regular oven, but the transition to the "real" oven has been tough. Hopefully after following some of your tips next time will be better! Thanks!
you think the ooni is good for a pizza business? after 1 pizza, how massive is the drop in the stone temp and how long do you need to reheat it before the second one? thanks!
Hi! The thing is this oven mustn’t be heated to a temp of over 500c (it states in the booklet). I think that’s pretty hard not to do with wood! And if you are cooking pizza one after the other for business there’s no opportunity to keep that temp down so that would be a key consideration here. So after a cook or two I let it cool down. I think it’s very good at retaining heat especially on the stone.
Me and my hubby are having a disagreement about the wood....he says we should use a bit of newspaper to help it start...i say no....whats your thoughts.TIA!
Hi! My advice would be a trial test as I honestly have never tried to start with newspaper so I think you should give it a go! However, I think maybe it won’t last long enough to ignite the kindling - depends how long it burns - that’s why I use a blow torch for at least 30 seconds to ensure the fire continues to catch the wood.
Hi - I don’t use a sauce recipe. I use Valfrutta Italian tinned tomatoes with herbs which does the job for me! Just quickly chop them up a bit in a blender.
Aldi used to sell them, which was great and they appeared in their Italian week so I stocked up then, Amazon and Costco also sell them. I get them from Amazon now. I’ll add the Amazon affiliate link to the tomatoes here: amzn.to/3o6UOcL
Interesting, I saw a RU-vid video a while back and Kristian said he had no plans to update the pro, if they introduce a Karu 16 it would replace the Pro.
Yeah it is possible that they are just creating the 12-16 category as a way to make the size of the ovens instantly recognizable even by the most distracted customer, and that they have infact no intention of launching new ovens in the short to mid term. Which is a bummer if you like to cook with wood, want to make larger pizzas and like the design of the new ovens better.
