I have wooden peels I load my pizzas on. I have nice all wood ones and they are not that thick and then upon removing my pizzas from the hot oven I then switch to the aluminum peel. works perfect for me. I've been making pizzas for many years and this is what I like.
My GE microwave from 2005 finally crapped out. At first th-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Nice video, although it only shows Ooni products, which are a bit pricey. I bought a cheaper slotted metal peel on Amazon that I'm really happy with, but I did buy the Ooni turning peel because I like the particular design. Other than that, I found a better multipurpose cart for the oven with closed storage and more space on the top sides. I haven't bought a thermometer because I find that the stone temperature is just right as long as I get the Ooni Karu 16 up to 750 Fahrenheit and keep it at that temperature for about 10 to 15 minutes. I don't worry about the stone getting too hot because you can cool it down with cast iron or by opening the door, or you can just lift the pizza up with the peel to keep from cooking the bottom too fast. However, since I cook with wood and lump wood charcoal, overheating the stone is rarely an issue. As for wood fuel, I use wood scraps from woodworkers in our family. They also have a planer, which is great because the planed "slices" of wood work great as fire starters. Lump wood charcoal is a great addition to maintain good heat and can be purchased at any local DIY or ACE store. I am currently looking for a cover that will fit perfectly without the chimney, since I always remove the chimney once the oven cools down. I may end up making one, although I found one for $16 that almost fits perfectly, so I may just sew on a small patch for the rear burner attachment.
Can you PPPLLLLEEEEAAASSSSEEEEEE do a video in your karu 16 of how to light and when to put the wood in? I'm planning on doing an all wood cooks in my karu 16 and this is my first oven. Seeing a fire light and maintained for temp with all wood would be helpful. I haven't found a all wood video here yet.
Hey Double2706, in our Karu 16, we usually use wood combined with charcoal for our fires. We can do all wood fires, but getting the wood to the right size is a pain in the butt when you don't buy it by the pack from Ooni, so we tend to start it up with wood in the middle surrounded by charcoal, and then let the charcoal become the coal bed that lights the rest of the wood we put on top. The hot coals will pretty much instantly light the wood we put on for a temperature boost while we're cooking, and we let the thermometer tell us when it's time for a new piece of wood. If we're 50 degrees under our target temperature, it's time for more wood. That's pretty much how we run ours.
I want a ooni pizza oven and table Cover that goes over the whole works. I will just remove the chimney and cover it all up. Do you think they will make a cover like this. I know I can just buy a cover and probably will do this.
Good video, Ooni's accessories are pricey, but are quality, it's a shame they don't make a 16" version of poriferated peel. My favorite Ooni accessory is probably their scale. having a full sized gram scale and a small 10th gram scale in 1 unit is super nice for weighing your stuff to make dough. If anyone is going to buy peels for a Ooni or similar sized oven, if you don't buy the Ooni ones. Be sure to check for how long the handle is. I almost ordered one with a 48" handle. Then I realized I'd be 3 feet away from my oven, which would ridiculous lol.
Hi Criss, It's something we've considered, but haven't pulled the trigger on it. I've watched other creators try having a local meetup with 300,000 subscribers on TH-cam, and 3 or 4 people show up for an event. So, I just figured that we didn't have the interest yet. If that's incorrect, then we'll look into it, but for now it has just been a future plan.
Great video - new subscriber. I still have difficulty launching pizza from the slotted peel - always seems to get gummed up. Any suggestions on how to properly user this, as I’m definitely doing something wrong. Thanks!
Add a layer of flour, or better semolina, or even polenta onto the peel - that will help. Keep pizza on peel for as short a time as possible. If you're adding toppings while on peel, give the pizza on the peel a shimmy back and forth occasionally to make sure it's moving freely. Make sure to do that last thing before going near the pizza oven to make sure the pizza will come off the peel when you're putting it in - that's not the moment you want to discover it's stuck - discover that before trying to get it into oven and you'll avoid disasters like pizza half in oven and half on peel, or having to aggressively push pizza off peel into a lump in oven, with toppings falling off
My wife and I both love our outdoor pizza ovens. We're incredibly excited about Spring and warmer temperatures so we can just sit outside around the ovens, invite friends over and cook.
@@TheBarbecueLab How do I keep my pizza from burning if I pull it before the top edge crust burns the bottom and middle is t very crispy if I leave in too long the tip edge gets charred too much
@@kevinpeyton33 whenever I run into that, it's usually the heat of the oven that's the issue. If your top crust is burning before the bottom is done, then either 1 of 3 things I'd do to fix it. First, if you put too much sauce on the pizza, there's hardly anything that can be done to get the bottom crust crispy at super high heat. There's just too much moisture and too little time to get it crispy. If you like sauce, then I'd lower the heat to in the 600ish range and cook the pizza slower. The second thing to consider is what type of crust you're making. Depending on your recipe, it might not be designed for a crispy crust, and that's worth looking into. Lastly, I'd make sure you have an infrared thermometer to check the temperature of the stone before you launch a pizza. I build my fire over the portion of the oven where I'm planning on launching pizzas, and I let the wood burn down to coals in that area before pushing them over to the left side. That's where my brick gets its heat to crisp a pizza crust. Check out those 3 things, and see if one of those isn't the culprit.
Two questions. Does the metal bristle damage the stone? Also I need a heat proof brush so I can brush away excess flour in between pizzas? If this is not heat proof, any recommendations of a pizza brush that is stone safe and heat proof? Thanks.
I guess it depends on which oven you're referring to as we have a couple. If you're looking for information on the Ooni Koda 16, then with that oven we made pizzas with propane, yet I didn't ever count the official pizza amount per tank of propane. One tank of propane would last us all summer, and we'd cook 60-100 pizzas in that time in that oven probably, and that's counting warm-up time to get the oven to temperature. So, it was never such a short amount per tank that I was ever bothered by it. If anything, I couldn't believe how long a single tank would last.
@@TheBarbecueLab Thank you so much for that yes I am looking into buying Koda 16 And I was so curious to know if the propane lasted a decent amount of time or is it going to be something I am constantly refilling every week or two
In my experience, it lasted longer in the Koda 16 than it did on a 4 burner gas grill. I'd say you can get a couple of months use before it would need refilled, and that's way more cost effective than any of my charcoal or pellet grills right now. Best wishes on your purchase! Here's a link that supports us if that's helpful. shareasale.com/r.cfm?b=1232202&u=2311490&m=82053&urllink=ooni%2Ecom%2Fproducts%2Fooni%2Dkoda%2D16&afftrack=
Should the stone turn black over time. I assume from flour and corn meal or whatever is used to help the pizza slide off it will get black is there a where to clean the black or is it best to just scrape off any loose stuff but the black is ok. Thanks
On both the Koda 16 and the Karu 16 that we've reviewed here, neither of the stones got very black. There would be some burned up flour on them from time to time, but I just brush that out the front before I light it up for the next cook. Ooni recommends flipping the stone over every now and then to let the underside clean while the other side is in use. That usually takes care of any black residue in my experience.
@@TheBarbecueLab ok thanks is it recommended to ever run under water only to clean or is part of it the stone seasoning with every cook. I bought the ooni brush so maybe that will help clean it up.
I don't like the perforated peels because even though I use very very small amount of flour moving and loading my pizzas. Why because I fix my pizzas in my kitchen and then go outside to load them. the perforated one I would have little droppings of flour all over my kitchen and it docent take but a tad of flour in the wrong place to mess my kitchen up'. I have to be very neat and clean pizza making you need to be organized.
Interesting. It’s showing in stock for me right now. I wonder if it’s a future discontinuation and they’re still selling stock until it’s gone? I don’t see discontinued on my cart.
We've been refining our building pizzas on the countertop and transferring them to the peel fully assembled. Finally got there in the past two weeks, but semolina flour was the secret for us.
I would wonder if the holes of the peel may increase the friction between the surface of the peel and the dough. I would say the advantage of the holes are just for removing the excess flour from the under side of the dough, prevent the excess flour to be bring to the oven brick.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I have wooden peels I load my pizzas on. I have nice all wood ones and they are not that thick and then upon removing my pizzas from the hot oven I then switch to the aluminum peel. works perfect for me. I've been making pizzas for many years and this is what I like.
My GE microwave from 2005 finally crapped out. At first th-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
The name of this, TH-cam video is the best pizza of accessories, but this is only one brand!
Nice video, although it only shows Ooni products, which are a bit pricey. I bought a cheaper slotted metal peel on Amazon that I'm really happy with, but I did buy the Ooni turning peel because I like the particular design. Other than that, I found a better multipurpose cart for the oven with closed storage and more space on the top sides. I haven't bought a thermometer because I find that the stone temperature is just right as long as I get the Ooni Karu 16 up to 750 Fahrenheit and keep it at that temperature for about 10 to 15 minutes. I don't worry about the stone getting too hot because you can cool it down with cast iron or by opening the door, or you can just lift the pizza up with the peel to keep from cooking the bottom too fast. However, since I cook with wood and lump wood charcoal, overheating the stone is rarely an issue.
As for wood fuel, I use wood scraps from woodworkers in our family. They also have a planer, which is great because the planed "slices" of wood work great as fire starters. Lump wood charcoal is a great addition to maintain good heat and can be purchased at any local DIY or ACE store. I am currently looking for a cover that will fit perfectly without the chimney, since I always remove the chimney once the oven cools down. I may end up making one, although I found one for $16 that almost fits perfectly, so I may just sew on a small patch for the rear burner attachment.
Can you post links to the non ooni things you purchased like the table. Thanks
Cool! Do you maybe have a link of that iron peel and table?
Can you PPPLLLLEEEEAAASSSSEEEEEE do a video in your karu 16 of how to light and when to put the wood in? I'm planning on doing an all wood cooks in my karu 16 and this is my first oven. Seeing a fire light and maintained for temp with all wood would be helpful. I haven't found a all wood video here yet.
Hey Double2706, in our Karu 16, we usually use wood combined with charcoal for our fires. We can do all wood fires, but getting the wood to the right size is a pain in the butt when you don't buy it by the pack from Ooni, so we tend to start it up with wood in the middle surrounded by charcoal, and then let the charcoal become the coal bed that lights the rest of the wood we put on top. The hot coals will pretty much instantly light the wood we put on for a temperature boost while we're cooking, and we let the thermometer tell us when it's time for a new piece of wood. If we're 50 degrees under our target temperature, it's time for more wood. That's pretty much how we run ours.
Great video and really nice review of accessories.
Thanks a lot for the great details and the high quality review 👍
Enjoyed this video. Very informative and good information thank you
I want a ooni pizza oven and table Cover that goes over the whole works. I will just remove the chimney and cover it all up. Do you think they will make a cover like this. I know I can just buy a cover and probably will do this.
Good video, Ooni's accessories are pricey, but are quality, it's a shame they don't make a 16" version of poriferated peel. My favorite Ooni accessory is probably their scale. having a full sized gram scale and a small 10th gram scale in 1 unit is super nice for weighing your stuff to make dough.
If anyone is going to buy peels for a Ooni or similar sized oven, if you don't buy the Ooni ones. Be sure to check for how long the handle is. I almost ordered one with a 48" handle. Then I realized I'd be 3 feet away from my oven, which would ridiculous lol.
I haven’t tried the scale yet, I’m going to have to check that out. Thanks for the tip!
Thanks for this. Just in the process of choosing which Ooni to get and what options to buy.
Thanks for watching, and best wishes on your purchase.
Another very helpful video! Thanks you. Have u ever considered having an Indy-based meetup / BBQ? That would be very cool for the community.
Hi Criss, It's something we've considered, but haven't pulled the trigger on it. I've watched other creators try having a local meetup with 300,000 subscribers on TH-cam, and 3 or 4 people show up for an event. So, I just figured that we didn't have the interest yet. If that's incorrect, then we'll look into it, but for now it has just been a future plan.
Great video! Keep up the good work
Great video - new subscriber. I still have difficulty launching pizza from the slotted peel - always seems to get gummed up. Any suggestions on how to properly user this, as I’m definitely doing something wrong. Thanks!
Add a layer of flour, or better semolina, or even polenta onto the peel - that will help. Keep pizza on peel for as short a time as possible. If you're adding toppings while on peel, give the pizza on the peel a shimmy back and forth occasionally to make sure it's moving freely. Make sure to do that last thing before going near the pizza oven to make sure the pizza will come off the peel when you're putting it in - that's not the moment you want to discover it's stuck - discover that before trying to get it into oven and you'll avoid disasters like pizza half in oven and half on peel, or having to aggressively push pizza off peel into a lump in oven, with toppings falling off
If i have a 16’ koda, is it better to have the 14’ ou the 16’ peel? Tks
Great video!! I’m hoping these videos will get my husband to pull the trigger and buy a pizza oven 😉
My wife and I both love our outdoor pizza ovens. We're incredibly excited about Spring and warmer temperatures so we can just sit outside around the ovens, invite friends over and cook.
Wait, a wife hoping her husband buys a pizza oven? That's about as backwards a comment as I've seen. I hope he buys one, you're definitely a keeper.
@@Bigheadedwon haha! Thanks! I bought a Blackstone last year but honestly we’re both foodies.
@@TheBarbecueLab
How do I keep my pizza from burning if I pull it before the top edge crust burns the bottom and middle is t very crispy if I leave in too long the tip edge gets charred too much
@@kevinpeyton33 whenever I run into that, it's usually the heat of the oven that's the issue. If your top crust is burning before the bottom is done, then either 1 of 3 things I'd do to fix it. First, if you put too much sauce on the pizza, there's hardly anything that can be done to get the bottom crust crispy at super high heat. There's just too much moisture and too little time to get it crispy. If you like sauce, then I'd lower the heat to in the 600ish range and cook the pizza slower. The second thing to consider is what type of crust you're making. Depending on your recipe, it might not be designed for a crispy crust, and that's worth looking into. Lastly, I'd make sure you have an infrared thermometer to check the temperature of the stone before you launch a pizza. I build my fire over the portion of the oven where I'm planning on launching pizzas, and I let the wood burn down to coals in that area before pushing them over to the left side. That's where my brick gets its heat to crisp a pizza crust. Check out those 3 things, and see if one of those isn't the culprit.
What would be the difference between the utility peel and the turning peel?
I got a cover on Amazon that is just like to ooni straps underneath and elastic
Two questions. Does the metal bristle damage the stone? Also I need a heat proof brush so I can brush away excess flour in between pizzas? If this is not heat proof, any recommendations of a pizza brush that is stone safe and heat proof? Thanks.
Great video thanks
You bet!
Why didn’t I watch this before I bought my stuff!!
How about hardwood chunks at HD?
Why do they use aluminum tools instead of stainless steel like Solo Stove?
The Ooni table looks amazing, but it’s price is too high for me. If someone would have an cheaper alternative, please let me know!
Good videos, but they do seem a bit infomercial ish. Is Ooni paying these guys?
They say that after using the oven for awhile to flip over your stone and the heat will burn off a lot of the debris.
Do you use propane to make your pizzas if so how many pizzas do you end up getting out of one tank thanks
I guess it depends on which oven you're referring to as we have a couple. If you're looking for information on the Ooni Koda 16, then with that oven we made pizzas with propane, yet I didn't ever count the official pizza amount per tank of propane. One tank of propane would last us all summer, and we'd cook 60-100 pizzas in that time in that oven probably, and that's counting warm-up time to get the oven to temperature. So, it was never such a short amount per tank that I was ever bothered by it. If anything, I couldn't believe how long a single tank would last.
@@TheBarbecueLab Thank you so much for that yes I am looking into buying Koda 16 And I was so curious to know if the propane lasted a decent amount of time or is it going to be something I am constantly refilling every week or two
In my experience, it lasted longer in the Koda 16 than it did on a 4 burner gas grill. I'd say you can get a couple of months use before it would need refilled, and that's way more cost effective than any of my charcoal or pellet grills right now. Best wishes on your purchase! Here's a link that supports us if that's helpful. shareasale.com/r.cfm?b=1232202&u=2311490&m=82053&urllink=ooni%2Ecom%2Fproducts%2Fooni%2Dkoda%2D16&afftrack=
Should the stone turn black over time. I assume from flour and corn meal or whatever is used to help the pizza slide off it will get black is there a where to clean the black or is it best to just scrape off any loose stuff but the black is ok. Thanks
On both the Koda 16 and the Karu 16 that we've reviewed here, neither of the stones got very black. There would be some burned up flour on them from time to time, but I just brush that out the front before I light it up for the next cook. Ooni recommends flipping the stone over every now and then to let the underside clean while the other side is in use. That usually takes care of any black residue in my experience.
@@TheBarbecueLab ok thanks is it recommended to ever run under water only to clean or is part of it the stone seasoning with every cook. I bought the ooni brush so maybe that will help clean it up.
The topping station would be great for nachos as well….
That’s a great call right there. We’re doing nachos for Super Bowl, and now I might break this out for the game. Thanks for the idea!
Brought to you by ooni... 😂
Hahahahah right
I don't like the perforated peels because even though I use very very small amount of flour moving and loading my pizzas. Why because I fix my pizzas in my kitchen and then go outside to load them. the perforated one I would have little droppings of flour all over my kitchen and it docent take but a tad of flour in the wrong place to mess my kitchen up'. I have to be very neat and clean pizza making you need to be organized.
Irregardless isn't a word lmao
Irregardless, it's fun to use.
@The Barbecue Lab one of my favorites 😍
I have a feeling you eat a lot of Pizza.
sadly the topping station has been discontinued
Interesting. It’s showing in stock for me right now. I wonder if it’s a future discontinuation and they’re still selling stock until it’s gone? I don’t see discontinued on my cart.
Drink every time he says peel.
This has to be a sponsored video... 👎
it's easier to launch a pizza off the Ooni Peel if you don't build the pizza on it, it's got longer to stick to it...
We've been refining our building pizzas on the countertop and transferring them to the peel fully assembled. Finally got there in the past two weeks, but semolina flour was the secret for us.
This is staight up commercial. Even if it is not, it is lazy. You can do better
let it burn off
horror gas burner
(0
I would wonder if the holes of the peel may increase the friction between the surface of the peel and the dough. I would say the advantage of the holes are just for removing the excess flour from the under side of the dough, prevent the excess flour to be bring to the oven brick.