Biscotto Stone for OONI KARU 16 | Pre-Seasoning New Pizza Stone | First Impression | Best Stone
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- เผยแพร่เมื่อ 21 มี.ค. 2023
- In this video I will show you how to replace the OONI Karu 16 stone to Biscotto stones and seasoning the stones before make the pizza. The advantage of the biscotto stone is that the pizza will not burn from the bottom.
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It is a very good stone! 👍
Great Video ❤
Biscotto stone is very great investment
Thanks for the video, it is useful. I bought a casapulla biscotto from sorrento. IT is very handmade stuff, whch is good. But my stone is moving, must be wedged out somehow. Do you have any idea how to?
Thank you for your comment. I bought the biscotto stone specific for my Ooni Karu 16. Maybe you can make put some piece of stailess stell in the sides to prevent the stone from moving. If you have any questions fell free to comment.
@@foodnbake thanks, actually i bought too specific for my ooni karu 16 :) just it seems to be a bit uneven on the bottom thatswhy it can move a bit. It is good at the sides (42x42)
@@kyaa1 Remember that Biscotto srone is not polished as the normal stone. Maybe that is the reason. You can make some support on the sides to prevent from movment. If you help me to Subscribe I will appriciated. Thank you in Advance
@@kyaa1 Could also mine is fit good because I bought both stones not only one.
what is the bqake time of a pizza with biscotto stone? My ooni barely hits 90s with gas and want to see if I am doing something wrong
466C is hotter than my oven ever runs. If I close the flue just a touch it does help
Good Question. At the moment still not bake pizza on biscotto stone, I will let know once I bake the first pizza. I use only gas and take the same time of yours. The reason that I changed the stone because the pizza it's burn from the bottom.
@@foodnbake yes mine does too but I find it's fine if you preheat only 35mins. With the thicker stone the pizza is closer to the flame so maybe it cooks faster.
Also if you close teh chimney baffle about 20 degrees it does get hotter but the gas burner risks shutting off.
Another option is to buy an adjustable regulator and give the oven a bit more gas. Not too much to damage the oven but just a little bit more. Might try that
@@overnightclassic2 It is important to reduce the flame during bake the pizza to not burn from the top. You need to find balance to bake well from both sides. When I will make the first pizza on the biscotto stone I will shoot another video
@@foodnbake you don't have to lower the flame for neapolitan. I find the top heat of the karu 16 to be fine already
@@overnightclassic2 Thanks for your advice. I will try both options and will see what's better
Is buying the back stone necessary or can you get by with just the front?
You can just buy only the front, no need the back stone. I bought the back stone to match. Thank you for your comment.
Hello, where can I buy the thickest biscuit?
Hello, I bought the biscotto stone from the below website:
www.biscottostones.com/
Why didn't these come with better stones? Koda 12 owner
All OONI ovens as far as I know are all with normal stone. I understand your concern because to have better results you need to upgrade the oven with Biscotto stone. I bought this and the result is very good.
"Is more thicker?"
Yes, it is almost double the size thicker