First Time Cook using the Ooni Karu 16 Pizza Oven from Start to Finish
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Hello! Welcome to our learning to cook pizza journey! My Ooni Karu 16 Pizza Oven that I bought in June arrived! In this video, I cook a pizza in it for the first time. This is a real-time wood-fired pizza cook.
I've also bought the gas burner so my first cook will be using the wood burner and the second cook I hope to be using the gas burner!
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I couldn't wait lol! 🔥
Did you get with the gas option as well? I'm getting an oven. Leaning towards the Karu16 with both fuel options. Would love your opinion and comparison cook. FYI: I love your channel
Thank you for watching! Yes, the burner arrived this week and the set up/heat up time vid is up now. 👍🔥🍕
Buy round pizza shovel, for Gods sake, you are slow at turning. Also slicing the cheese is kind of cliché, you have much to learn.
Where did you find that stainless table for your karu?
Hi. I have been burning fire wood for more than 50 years. First in a cast iron ovens for room heating. Later for cooking over a fire. Heat water in a cast iron kettle. For the last 16 years I have been burning firewood in a Finnish mass oven, as the only source of heat in a house of 110 m2. In recent years, I have cooked in a Big Green Egg and on a cast iron oven with rings, which can be adapted to a pot, pan and grill grate. I am fascinated and impressed by firewood as a heat source. A week ago I acquired a Karu 16. I mostly like to cook over wood. So being able to cook in a wood-fired oven appealed to me. I fired up the oven a weekend now. I have some oak and beech firewood. From that I have made some smaller pieces of firewood of 1x1x4”, dry, 15% firewood. I weighed a 5 liter bucket full of the small pieces of firewood and 100 g of charcoal. The charcoal went into the firewood bowl and two pieces of firewood at a time. Light up with wood wool rolls. When the pieces of firewood burned to embers, I put two pieces of firewood on. I sometimes tried to put more than two pieces of firewood on, but then the window went black. OOni guides with frequent fires with little firewood. The temperature of the stone reached 500 ° C in a quarter of an hour. I used just under 100 g of charcoal and 300 g of firewood. Impressive. When firewood soots, the combustion temperature is too low, so that the gases are not released and burned. 750 ° C must be the combustion temperature above to avoid soot. Cooling the combustion can be moist wood >15%, cold wood, large pieces of wood, too much draft and of course cooking. I have seen several of your videos where you add thick logs, which I believe is the cause of your burning soot. Logs that can be used in a wood-burning stove with a somewhat larger fire are too large for the much smaller fire in a Karu 16. The size of the fire and the logs must be proportional, the ratio must fit. Smaller fires, smaller pieces of firewood. The calorific value of 1 kg absolute dry matter wood is set to 19000 kJ = 4500 kcal, i.e. hard wood, which takes up less space, has the same calorific value as lighter wood such as softwood. In terms of volume, there is less heat in softwood. I have a glass door in my mass oven and when it gets sooty, I know that there is too much firewood at a time.
Thanks for sharing so much of your experience! I will definitely chop up my larger logs smaller to reduce my soot. This is the most technical insight into wood 🪵 data I’ve ever read so thanks very much - this is very much appreciated and very helpful! 🙏🔥🔥
@@Got2EatPizza tanks. I am sæson learning still. Today I used a bit bigger logs. The sod learn us the sove.
I love Wood fire cooks.
❤️
A pizza slice a day keeps sadness away. I’d rather have leftover pizza than leftover feelings. Love from Korea 🇰🇷💕
Hi! So right! I am very much into Korean cooking and will watch your recipes for inspiration 🇬🇧🏴
Excellent video! I love the close up shots of the results at the end. Without having tried this oven, I can tell this is my favorite one given my Uuni Pro has been such a workhorse.
Awesome! Thank you!
After watching your videos I ordered an ooni koda 12. It's arrived today so I can't wait to give it a go. You're very helpful thanks!
Glad I could help! Enjoy your new oven! 🍕🔥
Just to let you know, they turned out great. Best pizzas I've ever made. Thanks!
😀
Have been looking forward to this video 🍕🔥🍕🔥🔥🔥
I hope you like it! 😀🔥🍕
@@Got2EatPizza great video. Looks like it cooks without turning as much as the OG Karu.
Yes - took me by surprise!
For anyone that struggles with gluten free crust, my wife has been trying different methods and we might have solved the riddle. She makes the dough using fiore glut flour and after shaping into pizza directly on paddle she launches crust only into ooni and turns it down and turns every 30 seconds about a quarter turn and cooks for about 4 minutes. She takes it out and then puts sauce and toppings on and returns to ooni to cook the rest of the way. It is so much easier than struggling with dough that falls apart and the crust also get air pockets like regular dough..
Just FYI, I bake pizzas using the Fioreglut in the Karu 16, and you shouldn't need to do the separate par bake for 4 minutes. Just follow the recipe on the bag, shape the dough into a circle, put the toppings/sauce on, and make sure your oven is up to temp (I aim for 825 air temp, 750 stone). Make sure you rotate the pizza as it's cooking. Works fine, finished pizza in 90 seconds.
For turn times, I always work with a timer running, 50 seconds quarter turn, 10 seconds quarter turn, 10 seconds quarter turn, 10 seconds take out. Works near enough everytime using a 265 to 270g weight.
That is a really good thing to do! This was a 250g Ooni sourdough Ball.
@@Got2EatPizza something I haven't tried yet is the sourdough. Need to give it a go.
Exactly what I do. I count 25 Mississippi, half turn, 15 Mississippi, quarter turn, 15 Mississippi, half turn, then browing the crust after taste
Looks like a keeper! I am leaning toward this oven next spring. I like the goznes dome too, but it’s twice the price as this one.
Wow fantastic looking Pizza especially for using this oven for the first time. Great video as always.
Thank you so much 🤗
Your pizza videos are the best and I like the nice calm music too.... not too loud, but just right.
Hi Thanks for the lovely feedback - it’s good to hear what is and isn’t working!
I would Love to see a comparison between the karu 16 and the older pro.
Hi - after lots of Autumn cooking I will be ready to do that!
You provide a great service to all pizza people out there. This pizza looks great and the new Ooni model looks so good. I think I’m going to splurge for one next spring.
In a different note, it seems the other huge moment in the pizza community is New Haven style pizza. I think you’d do a great service to the community by going on a journey to learn how to make this style of pizza. Do it the same way you learned how to do Neapolitan pies. I’ll love it, and I think you’ll gain a bunch of new subscribers, which is always nice.
Thanks for everything
Cheers
Hi - thank you for the lovely feedback! I will find out what that is and see if it’s something I can do - thanks again!! 🙏😊🍕
Wow that looks verry good
Hi - thank you!!
Wow! That looks delicious and amazing!!!
Hi! Thank you 😋
Thank you for the video , i m gonna buy one ❤😊
Good choice!
Perfect pie. Outstanding
Thank you so much 😀
Nice video. I was hoping to see how easy the ash clean out was at the end considering this is the first cook. In other videos of yours I have seen you "pizza shack" very nice. Seeing this video I appreciate it more. As a avid bbq guy with lots of grills, smokers, etc I appreciate having a covered area for outdoors cooking. Have a great day 🌞.
Hi! Thanks so much for watching! The grate/ash clears easily - I remove the grate and tap it onto my flower borders once cool! The stone doesn’t need touching. I too love BBQ - we probably BBQ in the summer as much as cook pizza - always cooking outdoors! We’ve got a junior Kamodo Joe and love it so much. - I’ve just bought the Canadian stone to see if I can make pizza on it.
@Got2EatPizza yes it should work. Kamado cookers are wonderful. The only problem with them is they are a type of vertical cooker that can take awhile to safely get up to temp. If not careful you can easily overshoot your target temperature. But for doing pizza this shouldn't be as big a problem because you want high temperatures doing pizza. But not let's say a brisket. Thanks for your reply. Have a great day 🌞.
Fantastic! Thanks for your advice!
I’m waiting for mine after using the regular Karu for about 6 months, 😊
Hope it arrives soon - enjoy! 🍕🔥
I gotta upgrade from my Pro now!
You have gotten REALLY good at your crusts!
Just the way I like my crusts. What time is dinner? ;P
😀 Thank you! The Pro is a super oven. 👍🔥🍕
Looks yummy. Nice work.
Hi! Thank you ☺️!
This oven looks very goooodddd, also good Cook
Thank you 😋
That looked good ! Looks like you’re having fun with your new toy 😜 I wonder if there is enough residual heat to cook Boulangère potatoes after you’ve cooked the pizzas ?
I cooked a whole trout in my Koda 16 last week , headed and tailed , then put in an old grill pan and cooked for about 4minutes a side, it was good 😃
That whole trout dish sounds so tasty. I am having fun! I think there is - it really kept the heat and that was with the wood I added at the beginning - I didn’t top up. If you add more lump wood into the grate after the pizza cook, it would cook the thin potatoes slices nicely. 👍
*too* hot :P Was waiting quite impatiently for this video. Thanks for making reviews of ooni ovens. I am surprised they added a stone under the burn tray. I assume it helps the burn process. Thans for the 30min follow-up. I hate wasting heat & try to find things that can be cooked. Its interesting how accurate/inaccurate their thermometer is at different stages. PS-Would you consider a "torch" when opening the oven door. The camera doesn't have as much dynamic range as the human eye.
Hi - thank you! I think I do need to light it up in there - it will help me see the cook better too!
Considering how much you love wood burning pizza ovens, is the model close to perfection? Would you also have a go with pellet with this oven? If not would you mind sharing why. Again love your reviews.
Hi - I thinks it’s really good but need to do more cooks first! I think the pellets would fall in the holes in the grate which are pellet sized! Thank you!
البيتزا بطريقتي تحفه جدا وهشه ولذيذه 🍕😋
Hi! Thank you!
Look amazing 🔥
Hi - that’s lovely - thank you!
How do you prep your pizzas on the peel? Every time I try to do that the dough sticks.
Hi - I use semolina ,not flour, as they act like little hard roller balls that don’t absorb moisture. I keep checking for sticking and add more where needed. just before launch I also lift up the corner of pizza and blow underneath to remove excess and the pizza should lift up in the air on the peel.
Was so looking forward to this video 😀 which do you prefer so far the Karu 16 or the Pro? And can I ask what size table you are cooking on? Thank you and can't wait till the next video 😀
Hi - yes the Karu 16 has the edge due to the new features/upgrades. the table is the same one I bought for the Pro in 2018 : th-cam.com/video/VJM2DJSdYFc/w-d-xo.html. 👍
Looks like a hell of an oven! During my last cook on my Pro, the glass broke…again. Ooni is out of the replacement glass. How do you feel on this vs the Pro? Worth the upgrade?
It has the same size grate, large stone cook area but this karu has upgrades that have improved it from the pro - like the clear door that is attached to the oven, the vent bringing the flames forward and up - no toggles on chimney, nice black handles - the grate handle got hot, the hook for the grate door. I’ve said for a while that the pro needed an upgrade and they’ve done that really well.
6:10 What do you think the door will look like afer 20 cooks?
Hopefully like new but I can only evidence that after 20 cooks. I will clean it after every use. It does clean off easily.
Maybe a stupid question, doesn't the "Metal pin" on the chimney have to point down for the chimney to be open? looks amazing anyways!
Hi! It’s not a stupid question - the lever should either point up or down, sideways means the vent shuts - up down - vent open! Thank you!! 🍕🔥
@@Got2EatPizza ahhh okay never tried turning it up
Hello, I have a question: how long does the oven take to reheat before popping in another pizza to cook? Is there any way to cook pizzas consecutively?
Hi - yes, but you’ll need to keep the back flame strong and keep the door on after each cook. You may need to wait a few minutes, it depends on your climate, breeze.
Mine is generally good to go after 90 seconds to 2 minutes. I love the thing.
Are you still using the same dough recipe as the one in your description?
Hi - for this pizza I used the Ooni Sourdough 250g ball. I do use the recipe in the description when I make my own dough which is most of the time.
What no cast iron pan to cool down the stone? lol. Did you leave the vent fully open during this 1st bake? Its starting to get chilly where I'm at. I've toying around with the idea of wrapping my pipe.
😁. Lol - It took just a minute for it to cool!! 🍳 Yes I did - all open on both vents.
nice job
Thanks!
How would you compare the karu 16 to ooni pro, worth the upgrade or function about the same? If pro was $400 less, would you go for the pro or pay more for karu 16?
Hi! The Pro has an industrial vibe, with some sharp edges by the door - and a metal pizza door with no glass - so you can sort of see what’s cooking inside in the gap when it’s on. The heat and grate size of the Pro is super and it’s big inside - it’s a super oven and cooks pizza beautifully. I love it. The Karu 16 is a more modern, sleek version no sharp edges and a powder coated structure to match the other ooni ovens. It’s got a lovely glass door - that’s the one thing that really adds to the oven - it helps heat it up faster too - you can see the flame without opening the door to check and has a thermometer outside. I also feel the insulation is better on the karu 16, it also feels heavier to carry. I don’t use gas with these ovens, wood only as they are super with wood due to their grate size. So, based on that - it’s still a difficult choice as they both cook super pizza, but have some differences. It depends on whether those differences are significant to you personally or not. For me, I like the glass door upgrade with the door and so I don’t use the Pro anymore.
I found my door was thick black soot before I'd even finished cooking my 1st 🍕, any tips? I had vents open and the flue. I was hoping you would post before I gave in to tempation but couldn't wait lol
I used, for this cook, Big K restaurant grade lump wood and value logs and kindling from Home Bargains. I use these in the Pro but it does soot up the pro glass.
How’s the glass holding up on the door. Is it getting covered in black still
Hi - it’s going ok, it does soot up on the sides of the glass but not the main centre, which is good as I can still see the pizza clearly.
I start my using charcoal and then add wood. Once the charcoal is going good. It seems to have cut way down on the soot. And the glass days mostly completely clear.
I’ve seen several first time videos, it’s important to “burn in” the oven and condition the stone for at least 30 minutes at high temperature. Read your instruction manuals please!
@Roblox Warrior no..just the first time to condition the stone before you start adding relatively cold or cool stuff on top of the very hot stone, and to burn off anything that’s left inside the oven..
Great vid! What is the the name of the music used, if you don't mind?
Hi - thanks very much! I use music from Epidemic sounds - it’s a subscription service for copyright free music.
@@Got2EatPizza Great, thanks!
First rate results !!!
IMHO...
Hi - thank you!
Can I ask what table you are using?
Hi - I’m using this same table in this vid: th-cam.com/video/VJM2DJSdYFc/w-d-xo.html 👍
Great video thanks. Gettin' one! °¬)
Hi there! Thanks and enjoy your lovely new oven!
What table do you use?
I use a stainless steel catering trolley as a table from Amazon for these heavy wood ovens! th-cam.com/video/ZnAFHzuhJ-s/w-d-xo.html
You gonna tell me the pizza done in the center, looks great but it’s chewy
Thanks for the feedback.
Honestly i think having the door is more of a hassle ..no need for it
I’m not a door fan but glass is a huge improvement. I will do a vid without it and see how it cooks.
4:17 looks like ooni karu disappeared
Thats not burned , thats Napoli style
Thank you so much!! 🍕🔥
Glass is sooty :(
It did but I wondered how it could remain totally clear with all that smoke tbh. I’m going to keep I clean after use. it’s easier to clean than the small pro glass.