Hey thanks again for all your videos. Last year it was your channel and Tom Voyage that had such good reviews and content. That convinced us to get the Karu16. Over 100 pizzas in and its amazing!! I love cooking with wood myself and have only used the gas for maybe 5 pizzas. Also for anyone who is wondering about OONI or the Karu16... just DO IT. OONI has great customer support (very recently experienced) and the Karu16 is so versatile, its not just for pizzas.
@@Got2EatPizza would love to see a video with you and Vito Iacopelli @vitoiacopelli. He is the master, but for us at home pizza chefs your videos are so satisfying.
Hi! So I've tried to measure the 2 ovens - not easy to do to get the inside height as the opening height for each oven is: Karu 16: 145mm and Karu 12: is 99mm. The unboxed sizes are: Karu 16 81.5 x 50 x 83.7cm and the Karu 12 77 x 40 x 80cm. These figures above are from the Ooni site and are accurate. My measurements I tried to get I don't feel are accurate enough for you to make a decision with so best to use the ones above!
@@Got2EatPizza thank you so much! If you don't mind I have one more quick question please. I generally use charcoal to start and then kindling wood from b&m bargains after to get the temps up. The issue is it can take me an hour to get to temps like that maybe as I'm not adding a log of wood as you are? Would you advise that and where do you get your wood from thanks
@@hasan1980hb I also use kindling from B&m! And the logs! I would add the kindling to the lumpwood to start - I light the kindling and that lights the lump wood. When that’s burning well - about 5 mins - I then add the log.
@@Got2EatPizza thanks so much I got some birch wood logs from b&m today. Your a star! They are quite big though should I just chop them with small axe or better with a circular saw? by the way your face suits your voice just as pretty! Kind regards
@@hasan1980hb Thankyou! I’ve never used a circular saw so not sure what you should use! I’m pretty rubbish with an axe so my hubby does that for me! Nearly all the logs I get from b&m /home bargain fit the Karu 16. Enjoy your oven!!
Great video, pizza all year round 👍 To answer your question, it's not the salt that makes it stretchy ....it's the gluten formed...that's the elastic bit. No need to add more salt if you don't like the taste!
Hi - my Standard Pizza Dough Recipe: 60% Hydration Pizza Dough Recipe: 500g pizza flour 300g water 9g dissolved table salt in water above 0.6g dried yeast dissolved in water above separately from the salt (changes with climate) goes up to 2g on cold days in Winter The dough use in this vid is the Gozney dough I bought pre-made from their website.
Most likely need to confirm stone temperature as the oven temperature looked good if the stone temperature is not ideal the toppings will cook a lot quicker than the crust.
Hey thanks again for all your videos. Last year it was your channel and Tom Voyage that had such good reviews and content. That convinced us to get the Karu16. Over 100 pizzas in and its amazing!! I love cooking with wood myself and have only used the gas for maybe 5 pizzas. Also for anyone who is wondering about OONI or the Karu16... just DO IT. OONI has great customer support (very recently experienced) and the Karu16 is so versatile, its not just for pizzas.
Hi! Thanks very much for your feedback! Its a great big oven for wood cooking!
Instead of playing a Yule Log on the TV during Christmas, should play the pizza oven warming up on loop.
Yes! Absolutely! Link here to a 2 hour pizza fire in this oven on loop: th-cam.com/video/mPEfA8B4YS8/w-d-xo.html
@@Got2EatPizza would love to see a video with you and Vito Iacopelli @vitoiacopelli. He is the master, but for us at home pizza chefs your videos are so satisfying.
Thank you very much! 🙏
That's a great idea!
My Karu should be here this weekend. Can’t wait!!!
Hi! Enjoy your lovely new oven! 🍕🔥
That dough looks amazing and fluffy
It was and very different from my dough recipe which never gets that bubbly!!!
Have you ever tried smoked salt to season at the end? I am thinking of doing that soon
Yes, it’s very nice - just a little sprinkle though!
Nice oven!Could you tell me please the height between cooking floor and dome?Thanks
Hi! So I've tried to measure the 2 ovens - not easy to do to get the inside height as the opening height for each oven is: Karu 16: 145mm and Karu 12: is 99mm. The unboxed sizes are: Karu 16 81.5 x 50 x 83.7cm and the Karu 12 77 x 40 x 80cm. These figures above are from the Ooni site and are accurate. My measurements I tried to get I don't feel are accurate enough for you to make a decision with so best to use the ones above!
@@Got2EatPizza Thank you! I think karu 16 is best oven ever
Hi love your videos and you have such a soothing kind voice! Could I ask please where you got that blow torch type lighter? Thanks
Hi - thanks so much! 😊. Here is one similar I got it from amazon:⇢* Gas Butane Lighter Torch - amzn.to/33neOTZ (for wood-fired ovens)
@@Got2EatPizza thank you so much! If you don't mind I have one more quick question please. I generally use charcoal to start and then kindling wood from b&m bargains after to get the temps up. The issue is it can take me an hour to get to temps like that maybe as I'm not adding a log of wood as you are? Would you advise that and where do you get your wood from thanks
@@hasan1980hb I also use kindling from B&m! And the logs! I would add the kindling to the lumpwood to start - I light the kindling and that lights the lump wood. When that’s burning well - about 5 mins - I then add the log.
@@Got2EatPizza thanks so much I got some birch wood logs from b&m today. Your a star! They are quite big though should I just chop them with small axe or better with a circular saw? by the way your face suits your voice just as pretty! Kind regards
@@hasan1980hb Thankyou! I’ve never used a circular saw so not sure what you should use! I’m pretty rubbish with an axe so my hubby does that for me! Nearly all the logs I get from b&m /home bargain fit the Karu 16. Enjoy your oven!!
Great video, pizza all year round 👍 To answer your question, it's not the salt that makes it stretchy ....it's the gluten formed...that's the elastic bit. No need to add more salt if you don't like the taste!
Thanks very much! Good point on the salt, I’ll keep mine as it is!
I have seen on other videos where they are doing demonstrations of pizza tossing, they always add loads of salt to the dough.
What's your dough recipe?
Hi - my Standard Pizza Dough Recipe:
60% Hydration Pizza Dough
Recipe:
500g pizza flour
300g water
9g dissolved table salt in water above
0.6g dried yeast dissolved in water above separately from the salt (changes with climate) goes up to 2g on cold days in Winter
The dough use in this vid is the Gozney dough I bought pre-made from their website.
ma perche l'impasto nella plastica ...ma noooo
Once again crust and toppings look under done not sure what’s going on here?
I’m not sure.
Most likely need to confirm stone temperature as the oven temperature looked good if the stone temperature is not ideal the toppings will cook a lot quicker than the crust.