Hi! These are my first 2 pizza cooks using the new Ooni Karu 16 gas burner! The oven took 50 minutes to heat up to 430c on the stone on full flame. Please let me know your thoughts on the heat-up time of the oven, and the stone temperature - was the 450c base cook a lot better than the 430c base cook?
The baser looks about perfect. It's such a fine line between perfect and 30 seconds too long. I prefer what you did. And for those who are wondering, no, it doesn't taste burnt.
I have a Koda 12 and 16. I prefer the larger oven for ease of turning the pizza and a much more even cook. I bake at 440 C and the crust cooks evenly without burning the bottom. If you are only going to use your oven for pizza the Karu 16 seems to be overkill. The Koda 12 is portable and easy to take along to an outing but if I was limited to one oven the Koda 16 would be my choice.
My first launch on a brand new Karu 16 in Spain four weeks ago was nothing like your excellent work. My toppings went in without the base! Suffice to say that I spent two days cleaning the stone! A tad more flour made the second and others closer to yours. However I found that the pepperoni cooked too fast so changed to adding 30 secs in. Well done!
Hi! Thanks! ☺️! Most importantly you are enjoying your lovely new oven and within a short time you have already made minor tweaks to your process that has got you the results and so you will be making perfect Pizza in no time! 🍕🔥
I recently purchased the Karu 16 with the natural gas burner. After warm up times of over one hour, I have not been able to get ambient temp above 800 F--do you suggest partially closing baffle to retain more heat? Thanks for your videos!
Hi - enjoy your lovely new oven!! the advice I’m getting on here from the Karu 12 burner (which is the same design but smaller) users, to keep the heat lower to the stone is to not have the baffle fully open, but to close it a little to slow down the up draft - I haven’t tried it yet but will try, being careful not to shut it so as not to blow myself up!!
Thanks for your video. Have you heard or thought about the “Biscotto “ stones? They don’t have it yet for the Kari 16, but I know it’s available for other models Thanks Also, when do you change the sliding air vents on the top front. Again thanks
I currently use Bakerstone's 14" pizza oven box in my BBQ and produces fabulously consistent cooking since there are 5 burners uniformly heating the box w/ the BBQ's lid closd. I prefer NY style pizza w/ my own sourdough and use a deck temp of 600-620F, and cook over 7-8 minutes. My question: with the gas burner in a Karu 16 allow me to essentially duplicate this basic approach? I imagine the stone temp varies much more by region so would need to pay more attention to rotating and moving. If I have a stone temp of 600F, what will the air temp reading be on this Karu 16?
The difference here is the naked flame cook against your pizza and that does speed the cook up and as you say, need more turning. Even though the oven may be on a low gas flame, the flame will still direct itself to the crust and so you may get a faster cook than 7-8 mins so leaving the door off may slow the cook down. It’ll also change cook time if there is a slight breeze or because you have a bigger pizza and the flame is close to the pizza. I don’t use the gas burner with the Karu 16 much, as the wood cooks so well in it but it’s handy to have for that option. The air and stone temp are about 30c out I think, in mine anyhow. The stone would be about 860f, 430c in this oven in the centre for my cooks - I’ve cooked a medium size pizza for about 5 mins for a crunchy crust on low flame on a stone of 430c.
@@Got2EatPizza Thanks so much for the insights. Every video I've seen shows very small pizza being cooked in this oven, nowhere near 16" even though the stone is 17" wide the the oven is adverstised as able to do 16" pizza. The thing is when I look at how variable the deck temp is I wonder is it possible to bake a 16" pizza and have it cook uniformly at all? What's the largest one you've had success with so far if you will?
I've watched hundreds of pizza making videos including my own. I have to say, you are definitely the best. No BS, just great instruction. So, is the Karu worth the money?
Wow, thanks so much! I think that if you are going to cook with wood as your main fuel then yes, but if you only plan to use gas then I would consider the Koda 16 - the thing about this oven is that Ooni advises to use the chimney with the gas and the door on and I prefer to cook without the chimney under cover with gas, and so this limits it use for me (that may not be an issue for anyone else but pointing it out in case it is). I haven't yet tried gas cooking with the chimney off and the door off but I will be giving that a try even though its not advised to do that.
@@Got2EatPizza Thank you for your prompt response! For me, I would use gas 95% of the time. That could change of course. Saying that, the only concern I have regarding the Koda 16 is that there's flame on two sides, thus limiting the size of the pizza as it could burn. I cook 16" pizzas (NY style). It appears the Karu could handle a larger pizza.
When I bought the Koda 16 I was unsure about the 2 side of flames, but I needn’t have been because the side has never burned my pizza because you can see it cook and the back did once and so I just move my pizza more central or to the right to cook slower if needs be. Both are super ovens and it’s a difficult choice tbh! The versatility of the Karu with fuel options is always a benefit.
Hi - for gas my current favourite is the Koda 16 and for Wood - this oven and the Karu 12 too. All the ovens cook super pizza so it depends on the size, portability and fuel you prefer to cook with.
Would you recommend the koda or karu for NY low temperature pizzas and only using gas? The karu looks like it will be easier to maintain a lower heat due to its low design and burner arrangement. But does the karu have more insulation? I have a pizza party but am looking for a smaller portable oven just for gas.
Hi - both ovens can go low - the new Karu 12 gas burner goes to a very low flame but the door has to be off on the Karu 12 but the Karu 16 door stays on with the chimney up on both. The Koda 12 heats up fast and as long as you keep the flame ticking along it will retain heat on the stone.
The second dough..did it have more sugar or was the flour more susceptible to browning..cause, the whiter spots in between makes me feel like the stone wasn’t too hot..
The second dough was Ooni dough and I don’t know if it has sugar - I’m not sure. I think the stone at 430c could’ve been a bit hotter - about 450c would’ve been better .
Thanks again, I'm so close to buying. I think the 16 offers more versatility. I was thinking of going Roccbox as a starter and cost but the larger oven, fuel options, i think will allow me to play with roasting, slow BBQ as well as pizza pizza pizza. I make a lot of sourdough pizza and my oven just can't get me to the next level
I have a Kamado Joe, it’s extremely versatile, but for the size, this Ooni Karu 16 may not be good for smoking a brisket, but..it’s incredible! Big interior, much larger than you would think, heats up amazingly. I’m starting to realize the fajita, tikka, naan, kabob, steak searing potential..much to explore!
Thank you for the video! Always enjoy watching ! I think the first dough was still too cold (the marks on the cornicione)and underproofed but the full flame cooked the top but bottom was still under cooked from my eyes.. However second one looked lot better interms of rising of the dough and the cook! When I cook my pizzas with karu 12, As soon as I launch the pizzas in I reduce the heat to 1/3 even though it may take bit longer to cook (than 90 secs)but gets cooked perfectly especially the puffy napoli style corniciones :) We should always remember we are not cooking the pizzas in big dome ovens like pros use in the shops so always have to watch and control the heat with singular ovens :) Buon appetit!!
The second base is much better. I’ve moved on from OONI and now own a few from another brand but I remember the gas burner wasn’t that good on this model. Using coal and wood produced a much better pizza.
Hi - it's different in that the Koda 16 covers 2 sides and has been designed solely for using gas and I think it does that very well. This gas burner - I need to test it out a bit more, particularly for heat up time, but as it stands right now it cooks pizza well and I am enjoying using the gas burner with the door on.
Great video. Second one did have a better base. Just based on gas function alone is this equal to the koda 16? I know this has the advantage as you can use wood etc but apart from this is there any other advantage to get this over a koda 16?
I would think the door alone would make the stone much more evenly heated giving better results. I have neither but have a karu 16 on order but the results from koda looks uneven from most video reviews I’ve watched and I see a lot of burnt pizza results. Not to mention the door allows cooking in a larger variety of weather conditions. I am curious about lower temp control on the Karu. what’s the lowest temp you can maintain?
It’s gorgeous! I have one..it’s deceptively huge inside..I can fit a large All Clad casserole, the largest perforated pans I have..fit and finish is extraordinary..
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Hi! These are my first 2 pizza cooks using the new Ooni Karu 16 gas burner! The oven took 50 minutes to heat up to 430c on the stone on full flame. Please let me know your thoughts on the heat-up time of the oven, and the stone temperature - was the 450c base cook a lot better than the 430c base cook?
The baser looks about perfect. It's such a fine line between perfect and 30 seconds too long. I prefer what you did. And for those who are wondering, no, it doesn't taste burnt.
😀 thanks and yes , I like a nice brown base, not burnt, just a bit more than golden, it tastes good!
I think the char on the 2nd pizza is perfect
Thank you - I wasn’t sure if it was a bit too much so that’s so good to know! 👍🍕🔥
Best looking pizza I’ve seen anyone make in an Ooni
Thank you so much! That’s lovely feedback! 🙏☺️
I have a Koda 12 and 16. I prefer the larger oven for ease of turning the pizza and a much more even cook. I bake at 440 C and the crust cooks evenly without burning the bottom. If you are only going to use your oven for pizza the Karu 16 seems to be overkill. The Koda 12 is portable and easy to take along to an outing but if I was limited to one oven the Koda 16 would be my choice.
Love the Koda 16 and love wood too, so for gas only yes!
My first launch on a brand new Karu 16 in Spain four weeks ago was nothing like your excellent work. My toppings went in without the base! Suffice to say that I spent two days cleaning the stone! A tad more flour made the second and others closer to yours. However I found that the pepperoni cooked too fast so changed to adding 30 secs in. Well done!
Hi! Thanks! ☺️! Most importantly you are enjoying your lovely new oven and within a short time you have already made minor tweaks to your process that has got you the results and so you will be making perfect Pizza in no time! 🍕🔥
I recently purchased the Karu 16 with the natural gas burner. After warm up times of over one hour, I have not been able to get ambient temp above 800 F--do you suggest partially closing baffle to retain more heat? Thanks for your videos!
Hi - enjoy your lovely new oven!! the advice I’m getting on here from the Karu 12 burner (which is the same design but smaller) users, to keep the heat lower to the stone is to not have the baffle fully open, but to close it a little to slow down the up draft - I haven’t tried it yet but will try, being careful not to shut it so as not to blow myself up!!
Thanks for your video. Have you heard or thought about the “Biscotto “ stones? They don’t have it yet for the Kari 16, but I know it’s available for other models
Thanks
Also, when do you change the sliding air vents on the top front. Again thanks
Hi there! I have - I will order one - but delivery costs are steep! I keep the sliding air vents always totally open for both wood and gas. 👍🍕🔥
450 looks like a perfect bottom. You want that nice leoparding :)
I currently use Bakerstone's 14" pizza oven box in my BBQ and produces fabulously consistent cooking since there are 5 burners uniformly heating the box w/ the BBQ's lid closd. I prefer NY style pizza w/ my own sourdough and use a deck temp of 600-620F, and cook over 7-8 minutes. My question: with the gas burner in a Karu 16 allow me to essentially duplicate this basic approach? I imagine the stone temp varies much more by region so would need to pay more attention to rotating and moving. If I have a stone temp of 600F, what will the air temp reading be on this Karu 16?
The difference here is the naked flame cook against your pizza and that does speed the cook up and as you say, need more turning. Even though the oven may be on a low gas flame, the flame will still direct itself to the crust and so you may get a faster cook than 7-8 mins so leaving the door off may slow the cook down. It’ll also change cook time if there is a slight breeze or because you have a bigger pizza and the flame is close to the pizza. I don’t use the gas burner with the Karu 16 much, as the wood cooks so well in it but it’s handy to have for that option. The air and stone temp are about 30c out I think, in mine anyhow. The stone would be about 860f, 430c in this oven in the centre for my cooks - I’ve cooked a medium size pizza for about 5 mins for a crunchy crust on low flame on a stone of 430c.
@@Got2EatPizza Thanks so much for the insights. Every video I've seen shows very small pizza being cooked in this oven, nowhere near 16" even though the stone is 17" wide the the oven is adverstised as able to do 16" pizza. The thing is when I look at how variable the deck temp is I wonder is it possible to bake a 16" pizza and have it cook uniformly at all? What's the largest one you've had success with so far if you will?
The crust looks perfect for my taste...great video
Thank you 😋
I've watched hundreds of pizza making videos including my own. I have to say, you are definitely the best. No BS, just great instruction. So, is the Karu worth the money?
Wow, thanks so much! I think that if you are going to cook with wood as your main fuel then yes, but if you only plan to use gas then I would consider the Koda 16 - the thing about this oven is that Ooni advises to use the chimney with the gas and the door on and I prefer to cook without the chimney under cover with gas, and so this limits it use for me (that may not be an issue for anyone else but pointing it out in case it is). I haven't yet tried gas cooking with the chimney off and the door off but I will be giving that a try even though its not advised to do that.
@@Got2EatPizza Thank you for your prompt response! For me, I would use gas 95% of the time. That could change of course. Saying that, the only concern I have regarding the Koda 16 is that there's flame on two sides, thus limiting the size of the pizza as it could burn. I cook 16" pizzas (NY style). It appears the Karu could handle a larger pizza.
When I bought the Koda 16 I was unsure about the 2 side of flames, but I needn’t have been because the side has never burned my pizza because you can see it cook and the back did once and so I just move my pizza more central or to the right to cook slower if needs be. Both are super ovens and it’s a difficult choice tbh! The versatility of the Karu with fuel options is always a benefit.
@@Got2EatPizza regarding the Karu 16, can you cook with the door off and without the chimney pipe?
@@mgm5781 yes but it doesn't come with a puck like the karu 12 does
2:12 and 2:25 I like the sound when the door opens and when it closes 🤷🏻♂️
I have the little circular turning peel, it’s great..you might want one..
Great video! Love the prep and execution. So which oven in your arsenal is a standout favorite, I'd you had to choose one?
Hi - for gas my current favourite is the Koda 16 and for Wood - this oven and the Karu 12 too. All the ovens cook super pizza so it depends on the size, portability and fuel you prefer to cook with.
@@Got2EatPizza Thanks and keep up the great content!
Would you recommend the koda or karu for NY low temperature pizzas and only using gas?
The karu looks like it will be easier to maintain a lower heat due to its low design and burner arrangement. But does the karu have more insulation? I have a pizza party but am looking for a smaller portable oven just for gas.
Hi - both ovens can go low - the new Karu 12 gas burner goes to a very low flame but the door has to be off on the Karu 12 but the Karu 16 door stays on with the chimney up on both. The Koda 12 heats up fast and as long as you keep the flame ticking along it will retain heat on the stone.
The second dough..did it have more sugar or was the flour more susceptible to browning..cause, the whiter spots in between makes me feel like the stone wasn’t too hot..
The second dough was Ooni dough and I don’t know if it has sugar - I’m not sure. I think the stone at 430c could’ve been a bit hotter - about 450c would’ve been better .
Thanks again, I'm so close to buying. I think the 16 offers more versatility. I was thinking of going Roccbox as a starter and cost but the larger oven, fuel options, i think will allow me to play with roasting, slow BBQ as well as pizza pizza pizza. I make a lot of sourdough pizza and my oven just can't get me to the next level
Hi - it’s a difficult choice! Fuel options with or without chimney (can use tarp cover with no chimney) portability, size of pizza, all important. 👍🍕🔥
I have a Kamado Joe, it’s extremely versatile, but for the size, this Ooni Karu 16 may not be good for smoking a brisket, but..it’s incredible! Big interior, much larger than you would think, heats up amazingly. I’m starting to realize the fajita, tikka, naan, kabob, steak searing potential..much to explore!
Wow, 50 minutes to heat up it is quiet a bit! (I have no experience with gas though).
Hi - it’s a lot and hoping it was just a one off - took 35 mins heat up last time. With the wood it was 15 mins.
Thank you for the video! Always enjoy watching !
I think the first dough was still too cold (the marks on the cornicione)and underproofed but the full flame cooked the top but bottom was still under cooked from my eyes..
However second one looked lot better interms of rising of the dough and the cook!
When I cook my pizzas with karu 12,
As soon as I launch the pizzas in I reduce the heat to 1/3 even though it may take bit longer to cook (than 90 secs)but gets cooked perfectly especially the puffy napoli style corniciones :)
We should always remember we are not cooking the pizzas in big dome ovens like pros use in the shops so always have to watch and control the heat with singular ovens :)
Buon appetit!!
PS: 50 mins is a looooong time to heat up the oven!! I use tricks to heat up my karu 12 in only 10 mins !!
Hi -thanks for the feedback - not sure why it took so long as was 35 mins the time before.
I want this oven so bad lol
The second base is much better. I’ve moved on from OONI and now own a few from another brand but I remember the gas burner wasn’t that good on this model. Using coal and wood produced a much better pizza.
Thanks - This oven really does amazing cooks with wood; the gas burner I bought hasn't been used much but it's handy to have.
How does the Karu 16" gas burner work compared to the Koda 16?
Hi - it's different in that the Koda 16 covers 2 sides and has been designed solely for using gas and I think it does that very well. This gas burner - I need to test it out a bit more, particularly for heat up time, but as it stands right now it cooks pizza well and I am enjoying using the gas burner with the door on.
Great video. Second one did have a better base.
Just based on gas function alone is this equal to the koda 16?
I know this has the advantage as you can use wood etc but apart from this is there any other advantage to get this over a koda 16?
As far as I can see Door, height ability to cook other things and the large size of the stone the inside of the karu 16 is huge
i think the koda 16 still functions better as a gas oven but the obvious benefit of the karu 16 is versatility
I would think the door alone would make the stone much more evenly heated giving better results. I have neither but have a karu 16 on order but the results from koda looks uneven from most video reviews I’ve watched and I see a lot of burnt pizza results. Not to mention the door allows cooking in a larger variety of weather conditions.
I am curious about lower temp control on the Karu. what’s the lowest temp you can maintain?
Try NYC style pizza on it.
Nice pizza, that door looks like a pain to deal with.
Thank you! It’s ok - it doesn’t fall off the hinge and is locked to the oven - the Pro’s hinge doesn’t lock like that.
It sounds a little clunky, but it fits tightly and feels like solid quality in the hand.
The door is one of the best parts of the Karu 16. It is very light, when we are not cooking my two-year-old constantly opens and closes it
I want to like this oven, but I just can’t get onboard with the way it looks! I think Ooni are regressing with each product they release :-(
Hi - I think it’s got some great design improvements, especially for the wood cook.
It’s gorgeous! I have one..it’s deceptively huge inside..I can fit a large All Clad casserole, the largest perforated pans I have..fit and finish is extraordinary..
@@johncspine2787 glad you’re enjoying it.
Agree on aesthetics. People seem happy with the improved features, but I agree, I prefer the earlier looks