First things first, the result looks fantastic! I notice that you still use an IR thermometer, instead of just relying on the built-in temperature guage. Seems like a good idea to me as you can make direct comparisons with other pizza ovens by using the same IR thermometer each time
Hi - thank you! The stone temp in the centre and the air temp gauge aren’t showing the same temp and there isn’t a pattern to it that I’ve picked up on anyhow! So I will keep using the IR, but the air temp gauge does help as a guide and is useful in that I don’t have to keep opening the door to check on the general air temp of the oven during heat up. 👍
I have just received my new gas attachment for my Karu 12. Cooked a couple of pizzas, it takes a bit longer than wood but at least now I can cook pizzas when it's raining.
I have an ooni pro which i love. I’d love a new oven, just for an upgrade, but this doesn’t really seem worth it? Hopefully someday i can save enough for a gozney dome!
Hi -yes, this is a newer version of the ooni pro and so I think the pro does the same thing! Just has a better door. The Gozney dome..does it need kindling sized logs to fit in - the pro can take a good sized split tree log in the grate!
Hi! Thanks - that’s lovely feedback! I think that depends on the fire you build at the back - I could make it very fiery and it would totally out 🔥 fire the gas! But for cooking that’s not the best flame so I aim to create a strong but not fiery flame for the wood cook! 🔥🔥🔥
Looks very nice! I've ordered the Karu 16 and am still waiting for it. One question: what kind of wood are you burning (e.g. oak?) and what is your loading technique? Do you heat up several sticks and then place another piece of wood on right before you insert the pizza? This will be my first wood-fired pizza oven, so I'm excited to learn the ropes. Thanks for any info you can provide!
Hi! Enjoy your new oven when it arrives! I use kiln dried beech and kindling - check out my vid that shows me lighting it up: th-cam.com/video/C3cKv5n3KxU/w-d-xo.html. I do as you say, but under the kindling I have lump wood - 50% lump wood, 50% kindling, then a log to heat the oven up faster.🍕👍🔥 This is my lighting the karu 12 too - the process is the same: th-cam.com/video/KtIhCMwMgwk/w-d-xo.html.
Do you only like flat edges? Thats why you always roll it no hand stretch? I find if I freeze dough it won't rise so much after on the edges but depends how much yeast I added before.
Hi - I am into flatter crusts at the moment - I’m also using Ooni sourdough and not my handmade dough on this cook. I’m using my dough on the next cook and will get it more bubbly!
@@Got2EatPizza Oh I see.. Im trying to find my sweet spot for the edge height. Its easier to get low to medium height when using defrosted dough. And really high when fresh. Do you get a lot of fumes when cooking with wood ooni karu 16 , I get a lot when cooking on my karu 12. I feel soaked with smoke that I'm losing taste of pizza.
Hi - I don’t get smoked out with fumes. There seems to be a good airflow system working inside the oven via the vents in the chimney and the door. The heat is there when you open the door as expected though.
I am using Ooni sourdough on this cook. Will be using my dough next time. I have been into flatter crusts recently but will make a more bubbly one for my next cook!
First things first, the result looks fantastic!
I notice that you still use an IR thermometer, instead of just relying on the built-in temperature guage.
Seems like a good idea to me as you can make direct comparisons with other pizza ovens by using the same IR thermometer each time
Hi - thank you! The stone temp in the centre and the air temp gauge aren’t showing the same temp and there isn’t a pattern to it that I’ve picked up on anyhow! So I will keep using the IR, but the air temp gauge does help as a guide and is useful in that I don’t have to keep opening the door to check on the general air temp of the oven during heat up. 👍
I have just received my new gas attachment for my Karu 12. Cooked a couple of pizzas, it takes a bit longer than wood but at least now I can cook pizzas when it's raining.
Hi - I’ve just received mine, not used it yet - does the chimney need to be on - that’ll stop me from using it in the rain if so.
I have an ooni pro which i love. I’d love a new oven, just for an upgrade, but this doesn’t really seem worth it?
Hopefully someday i can save enough for a gozney dome!
Hi -yes, this is a newer version of the ooni pro and so I think the pro does the same thing! Just has a better door. The Gozney dome..does it need kindling sized logs to fit in - the pro can take a good sized split tree log in the grate!
How are you finding the new Karu, all good 🔥?
Yes - I really like the glass door and the efficiency of the wood fired burner!
Hi your pizza looks really perfect !!! It seems to me that thé Wooden Karu is less agressive/violent than the propane one. Do you shore this ?
Hi! Thanks - that’s lovely feedback! I think that depends on the fire you build at the back - I could make it very fiery and it would totally out 🔥 fire the gas! But for cooking that’s not the best flame so I aim to create a strong but not fiery flame for the wood cook! 🔥🔥🔥
Looks very nice! I've ordered the Karu 16 and am still waiting for it. One question: what kind of wood are you burning (e.g. oak?) and what is your loading technique? Do you heat up several sticks and then place another piece of wood on right before you insert the pizza? This will be my first wood-fired pizza oven, so I'm excited to learn the ropes. Thanks for any info you can provide!
Hi! Enjoy your new oven when it arrives! I use kiln dried beech and kindling - check out my vid that shows me lighting it up: th-cam.com/video/C3cKv5n3KxU/w-d-xo.html. I do as you say, but under the kindling I have lump wood - 50% lump wood, 50% kindling, then a log to heat the oven up faster.🍕👍🔥 This is my lighting the karu 12 too - the process is the same: th-cam.com/video/KtIhCMwMgwk/w-d-xo.html.
The Karu 16 seems to handles soot better than the Pro.
Hi! It also does have a better/bigger glass window which is really practical and like an airflow system that goes through the top too.
Great video.
Thanks!
Do you only like flat edges? Thats why you always roll it no hand stretch? I find if I freeze dough it won't rise so much after on the edges but depends how much yeast I added before.
Hi - I am into flatter crusts at the moment - I’m also using Ooni sourdough and not my handmade dough on this cook. I’m using my dough on the next cook and will get it more bubbly!
@@Got2EatPizza Oh I see.. Im trying to find my sweet spot for the edge height. Its easier to get low to medium height when using defrosted dough. And really high when fresh. Do you get a lot of fumes when cooking with wood ooni karu 16 , I get a lot when cooking on my karu 12. I feel soaked with smoke that I'm losing taste of pizza.
Hi - I don’t get smoked out with fumes. There seems to be a good airflow system working inside the oven via the vents in the chimney and the door. The heat is there when you open the door as expected though.
Hello maam. What is the ideal temperature for the pizza stone? Thank you
Hi! I like to cook on the stone with a centre temperature of approx 430c to 450c. 👍
@@Got2EatPizza Celsius? Not farenheit maam?
That’s 806f to 845f.
Have you changed recipe or technique? The edges are so flat compared to before.
I am using Ooni sourdough on this cook. Will be using my dough next time. I have been into flatter crusts recently but will make a more bubbly one for my next cook!
i'm going to say it I LOVE PINEAPPLE ON MY PIZZA 🍍😝
Hi - me too! I’m going to make one very soon!
Looks that the old Pro bakes better pizza.
Hi - I think they are both super - I really prefer the glass door on this one and the grate is as big as the Pro’s which is good.