Hey man, thanks for the great content as always. Just wondering which type of wood you prefer most when using the ooni karu with a mix of wood and charcoal?
Have you tried cooking with charcoal and wood with the vents closed on the karu to see if that helps with distinguishing the flavor of wood vs charcoal?
I've not tried this recipe with Cirio Tomatoes, and i can't find where in Italy those are produced. San Marzano Tomatoes are the original ones used in traditional Neapolitan pizza, they have a very sweet taste. But im sure the Cirio will be fine! Test it and see, and let me know!
You’d think what you made would have too much of a watery consistency for the pizza base (soggy). Isn’t there a lot of water/juice content in canned tomatoes?
It’s never caused me an issue, I use quite a light layer of sauce and it cooks really nicely on the pizza. If you’re using a home oven (250c temps) then it may be a bit watery, as I cook at higher temps like 450/500c and and fluid in the sauce evaporates quickly!
Hey man, thanks for the great content as always. Just wondering which type of wood you prefer most when using the ooni karu with a mix of wood and charcoal?
Thanks for the awesome feedback! I usually go oak, its a nice hard wood, gives a long hot burn and is a pleasant taste, and usually widely available.
Have you tried cooking with charcoal and wood with the vents closed on the karu to see if that helps with distinguishing the flavor of wood vs charcoal?
Actually no I haven’t, the thing I may be worried about, is getting too much soot on the glass from stifling the fire
Would cirio plum tomatoes do?
I've not tried this recipe with Cirio Tomatoes, and i can't find where in Italy those are produced. San Marzano Tomatoes are the original ones used in traditional Neapolitan pizza, they have a very sweet taste. But im sure the Cirio will be fine! Test it and see, and let me know!
@@TomVoyageuk From southern Italy but not sure exactly. But they very highly rated. When they are on offer for 50p they are excellent value.
I'd say it doesn't really matter on the tomato brand, they're canned for a start. 2x 400g Italian canned tomatoes from Tesco does the trick.
I'll have to try those ones!
where do you get san marzano tomatoes in england?
shareasale.com/r.cfm?b=1875479&u=2732926&m=82053&urllink=&afftrack=
Thanks for the question! If you follow that link, You can find them on the Ooni web shop! :)
You’d think what you made would have too much of a watery consistency for the pizza base (soggy). Isn’t there a lot of water/juice content in canned tomatoes?
It’s never caused me an issue, I use quite a light layer of sauce and it cooks really nicely on the pizza. If you’re using a home oven (250c temps) then it may be a bit watery, as I cook at higher temps like 450/500c and and fluid in the sauce evaporates quickly!
@@TomVoyageuk I use the Koda 16 mate, so should be ok :)