OONI PIZZA OVEN TIPS - 5 Common Mistakes Ooni Owners Make 

Great video as always. Thank you for the work you have put into these videos and the channel. Thanks to your tips I upgraded last week from a second hand wood pellet oven to the Karu 16. And man does it make a difference, it's so much more relaxed by cooking with wood and lumpwood and it already made some very nice pizza. Thank you for your work it's much appreciated!

This was great to watch! Thanks for the helpful tips!

Great video. I been having issues coming up to temperature and getting a good consistent temperature across the oven. I will give your suggestions a try. Thanks for making this!

Great video really helped

Hi Tom. Excellent! Great info and well done. As far as multiple peels go I totally agree. I have three. A wood for the launch, WAY less sticky than the steel. A small steel for getting under one side for a quick spin half way through the cook, and I retrieve on a Stainless quite similar to yours. I'd recommend you try a wood peel to launch... Cheers!

My GE microwave from 2005 finally crapped out. At first ru-vid.comUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!

Love all your help! I have a great dough but still issues with top cooking faster than bottom in my karu16 with gas or coal usage

The airflow thing is key. So many people don’t understand that at first. Great tips

I love you tech tips .. thank you

New Karu 16 owner here and I really appreciate your videos. I wish I'd used one of your links to purchase the oven so I could have helped you out a bit.

Thanks for your vids Tom, just received our Ooni oven and looking for all the tips we can get, yours are a no nonsense god send. Where did you get the table your oven stands on ?

Hey Tom would love to see a Focaccia made in this ooni ..Let's Go ! 😁

3:30 it helps to say the SI unit when talking about temperature. From your other video I know it's Celsius, although maybe you call it centigrade, not sure.

Wooden peel to launch, metal to turn and retrieve. Never a problem.

I’m moving from a large wood fired oven to a Karu 16. Can I start a fire on the stone then push it back?

Danke!

Great tips. I always seem to have a problem after my 3rd pizza. I can't seem to get it to come back up to temp. It drops to around 300-350 celsius and I have a really hard time bringing it back up. Any tips?

this is a pro vid, mate.

Used our ooni for the first time tonight. Just used good quality hard wood and no coal but might try with coal next time. Overall it was fast more successful than i expected! The first pizza got a little too well done but wasn't beyond edible 😂

how do you prevent black soot on the window of the Karu 16? I got that one based on your recommendation

At what temperature to bake bread?

I have a Karu 12G. Fired it up to 485 C, nice rolling flames, launched the Neopolitan pizza and within seconds it caught fire. So I now let the rolling flame dissapear and then launch the pizza. After you have taken the pizza out, refuel, eat your pizza and come back to launch the next one. Works perfectly every time.

Hi Tom, do you run the karu 16 under your pagoda, just wondered if it would get too hot ?

In my country, we don't have much hardwood only lumpwood, does that effect the result or not?

I have not ever used one of these but have watched quite a few of these videos. Question about heating the stone. Placing charcoal in a pan and setting on the stone, would that help pre heat or maintain between bakes? Have not seen it done so wondering if it doesn’t work or a bad idea.

ever tried using the karu for low temp cooking low n slow style?

Yes the gas repeatedly keeps switching off. (every 3 to 4 Minutes) I have trouble shoot and followed all of the required instructing including but limited to eating 5 minutes before retrying. I am at a loss why you sell a new product ($) with a step by step instruction on how one should rectify the product; is not already tested? This could (is) be a safety issue and can possibly, put people lives in jeopardy. Cheers

please comment on why the gas burner keeps turning off

No.1 is too many beers when you’re on cooking shift 🍻

Do you cook with the door open or closed?

I used cheap charcoal for my weber and whilst in the chimney starter smoke was absolutely horrendous. When i picked up my Ooni Karu i bought some good quality charcoal and i was shocked by how little smoke there was.

Tried everything and Karu only gets hotter than our oven about 1 in 5

It would be nice for your American followers if you broke down temps to Celsius AND Fahrenheit. :)

5oo degrees C or F?

I once looked away while I was putting the door in and pushed it off the table. I suggest not doing that.

Used their coal and starters stone doesn’t retain heat .It’s a toy .bought bigger tray and still is a joke .don’t trust the Brit!

Mistake number one: Using wood instead of gas.

Mistake number 1: Not buying a Gozney