Unboxing & Cooking OONI KARU 16

Mattia (Ooni Ambassador in Australia) unboxes and shows how to use this oven with a few tips.
Recipe for dough used:
900g '0' flour 12.7g protein (W270)
100g 'type1' flour
660g cold water
1.8g dry yeast (In Australia is winter now)
25g sea salt
Process:
-Made the dough at 9am
-Left it in bulk at room temperature for 2hrs
-Fridge until 8am the following day
-Rolled dough balls at 8am
-Left them fermenting at room temperature in a container for 7hrs
-Cooked them.
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MATTIA'S PIZZA

[@kathleenchisholm4672]

nice job.....thanks for sharing

[@daveyboysmith4575]

I like the Roman style over the margarita style personally. That’s for sharing. I like that Roman recipe with the mushrooms and Tyme etc. I’m trying that. I have a Roccbox

[@mattiaspizza]

Oh yes! Absolutely agree with you. Can't beat the Roman style with that lightness and crunchiness 😃😃😃. Make it with roccbox and send it to me on my instagram page and show me 👌👊

[@MrRoma70]

What to say, I love my Ooni Koda 16, not sure if I would change for this one, Door at the front and Gas knob at the back would annoying me in the long run, probably is just matter of get use to. Overall can't fault the way Ooni oven cook pizzas, love it.

[@mattiaspizza]

Yes I can agree with that.
Especially if you have your pizza pop up, it can be annoying constantly opening and closing the door.
Some people love the wood option or the higher room to make bread 🍞
And yes, whatever Ooni makes it's just spot on 👍 👌

[@Payton77]

Dry interfering perspective. I see so many people saying they wish they never bought the koda once they cooked on a karu. I haven’t purchased mine yet and was concerned about the hot spots in beck left on koda, you don’t seem to think that’s an accurate concern I take it?

[@mattiaspizza]

@@Payton77 I always use a gun thermometer first to make sure the stone is at the right temperature for cooking pizzas.
If the left hotspot on koda16 is at 460+°, yes your pizza is probably gna burn underneath if you don't turn it quick enough.
One of the most important things is that the stone gets back up in temperature between pizzas otherwise the bottom doesn't cook properly and you need to give both oven a few minutes of rest to make this happen 🙏

[@MrJusmobile]

This one , Karu 16, approved by the AVPN, when I went to the school in Naples, they had 2 hooked up

[@nygiantschamps9340]

Bravo ! Devo comprare questo forno ....

[@mattyvg]

Scrivimi su insta, ti aiuto a prenderlo con lo sconto

[@massimomusica7060]

Bravo Matti!

[@mattiaspizza]

Grande Massimo!!

[@sanzoro]

How is the oven going ?

[@mattiaspizza7874]

Still going strong! Very durable. I still prefer the Koda16 tho.

[@davidlaue8225]

Now you need to get the new Half Glass Door and convert to Natural Gas.....Game Changer :)

[@mattiaspizza]

Oh yes! Half door is on its way 🙌 😃

[@octy12]

Make more videos!

[@hartmutthomas989]

Es ist ein Wahnsinn. . . .8:20 Mein Gott lass doch mal die Pizza in Ruhe .

[@MrJusmobile]

Last pizza was a cracker, sorry paisano!!

[@mattyvg]

Have you ever heard of ‘scrocchiarella romana’? Probably not

[@MrJusmobile]

@@mattyvg Si, e non mi piace!!