Ooni Day Live Pizza Making 

I just got the same pizza oven but struggling to maintain a proper stone temperature so the bottom of the pizza doesn't burn. Any tips, what do you keep your stone temp at for a Neapolitan style pizza and also a NY style pizza which cooks slower. After launching do you turn the flame down then turn it back up in between making the next one? Thanks! Slowly making progress and love all your videos. They have helped!

Been using my karu 16 for over a month now all your videos are a great help,how do I clean my glass got some black marks that don’t seem to come off can you help.

How do you keep the glass so clean Tom and great video too

Hi, can you tell me what type of semolina you use and where I can buy it. Thanks

Awesome video, You said it’s Ooni day. What is that? I was making pizza at home in my karu12 last night

@5:00 What is that you sprinkle onto the tomato base sauce? Also what was the weight of your dough balls to make a 10”

I'm pretty sure pizzas won't die from carbon monoxide poisoning 🤣 The need for a chimney on a model with a door is because the flame needs oxygen to stay lit 👍

And dooo eeeee

How much do your dough balls weigh?