Which OONI is best? - Review & Comparison - Karu 12 | Karu 16 | Koda 16 | Volt 12 | Fyra
ฝัง
- เผยแพร่เมื่อ 15 ก.ค. 2024
- In this video we take a look at every ooni pizza oven i own, and review and compare them! I've waited to make this video for a while, and feel its a great insight and overview of ooni pizza ovens, if your new to pizza making, thinking about buying your first ooni, or considering upgrading to a different ooni pizza oven!
⬇️ PRODUCTS USED IN THIS VIDEO ⬇️
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🇬🇧 - OONI Karu 12G - shrsl.com/44g8g
🇺🇸 - OONI Karu 12G - shrsl.com/44g8i
🇪🇺 - OONI Karu 12G - shrsl.com/44g8k
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🇺🇸 - OONI KARU 12 - bit.ly/3loiBVV
🇬🇧 - OONI KARU 12 - bit.ly/38SLvs5
🇪🇺 - OONI KARU 12 - bit.ly/2NrboHY
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🇬🇧 - OONI Karu 16 - tinyurl.com/47ce73k7
🇺🇸 - OONI Karu 16 - tinyurl.com/yc44vrnd
🇪🇺 - OONI Karu 16 - tinyurl.com/2r68zfab
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🇺🇸 - OONI Volt 12 - tinyurl.com/6b3vzknx
🇬🇧 - OONI Volt 12 - tinyurl.com/y9vvx2a7
🇪🇺 - OONI Volt 12 - tinyurl.com/6b3vzknx
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🇺🇸 - OONI Koda 16 - tinyurl.com/3fyusrzs
🇬🇧 - OONI Koda 16 - tinyurl.com/kfb2e4s
🇪🇺 - OONI Koda 16 - tinyurl.com/7ed3az8f
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🇺🇸 - OONI Fyra -
🇬🇧 - OONI Fyra -
🇪🇺 - OONI Fyra -
🎥 CHAPTERS
Intro - 00:00
Ooni Karu 12 - 01:00
Ooni Karu 12G - 02:20
Ooni Volt 12 - 04:19
Ooni Karu 16 - 06:02
Ooni Koda 16 - 07:34
Ooni Fyra - 09:10
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👩🏼🍳 PIZZA DOUGH RECIPE (Measurements & Percentages)
• '00' Flour - 1000g (100%)
• Room Temp Water - 620g (62%)
• Fine Sea Salt - 30g (3%)
• Active Dry Yeast - 1g (0.1g) ** Use 2g if using Fresh/Compressed Yeast.
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Visit my website for more pizza cooking videos!
🌎 - www.tomvoyage.co.uk
Or follow me on Facebook, Instagram & TikTok.
✅ @TOMVOYAGEUK
#pizza #ooni #woodfiredpizza - แนวปฏิบัติและการใช้ชีวิต
![แฉ [2/4] 12 ก.ค. 67 เจ้าของไวรัลดังในโซเชียล 'ลิลลี่ เหงียน' ฝันอยากเข้าวงการ โดนหลอกสารพัด | GMM25](http://i.ytimg.com/vi/7zntQK2U8-8/mqdefault.jpg)
⚠️Sorry about the error message 30 seconds in, I missed this before uploading the video! 😢
FIRST!!!🎉🎉🎉 Great review Tom. This would help a lot of people who's on the fence on which Ooni oven to choose.
Thanks as always mate!
Great video, Tom. I’ve had a Fyra since the Spring and we love it. It’s a big improvement over cooking pizzas in my Kamado (which was, in of itself, a big improvement over a metal tray in my kitchen oven!). My issues tend to be with handling the dough - I can’t seem to ever get a nice round shape which you seem to achieve every time. Does that come from practice, would you say?
Thanks for watching! I've good a few pizzas on my Joe and it's definitely quicker and easier on an Ooni ☺️ It really is just practice, you need to tuck all the dough under so any "joins" are at the bottom. The more you make the better you'll get - it's a good thing to have to practice 🍕👍
I use my Karu 12 with a charcoal base and add pellets instead of wood chunks to up the temp and get a flame going. Pellets burn up relatively quickly comparatively, but are just easier to deal with IMO and are relatively cheap. I also use a small fan to get things going again as needed, especially when topping off hot coals with fresh charcoal.
I've never used pellets in the Karu12, maybe something to test! 👍🍕
@@TomVoyageuk The charcoal is a combo of briquettes and lump. And I don't use the Karu pellets, instead I use horse bedding pellets. They're pine and not hardwood based like the Karu ones, but they're dried out and don't smell or taste like pine. A 20 lb bag of Karu pellets are $25, a 40 lb bag of horse bedding pellets are $8.50. Charcoal briquettes are made from wood scraps, so there's a high chance there's pine in those already.
Great review, Tom. It was your channel that got me into this and I love my Karu12G - it's amazing!
How on earth do you get your glass door so clean!? Mine (after just 6 uses) is marked and it seems to be between the layers of glass!
Hi Paul, Thanks! Between the glass, that's a strange one? I'll have to double check on mine? 👍🍕
Hi, do you find the 12G a bit small to turn a 12” pizza or get it out? Thanks!
@@endo9913 - I don't have a problem. It takes a 12" peel with plenty of room either side.
No it’s fine, I use a turning peel to rotate the pizza but it’s easy enough just using the peel to remove and turn plenty of room
@@TomVoyageuk Thanks 🙏
Hi Tom, new to your channel and found you as after a long look at different pizza ovens,I’ve decided on an Ooni. Your overview has really helped. Thanks! I’m probably not going to take it on holiday and as I’ll mainly cook for 2-4 people would you think the 12 would be fine or would you still go for a 16? The 12’s opening is 13.5”
So it seems like it could be a bit tight moving a 12” pizza around?
Thanks for the comment, and good choice you won't regret going with an Ooni, both for quality and customer service! If you can afford it, id go for the 16", it's very unlikely you'll ever regret going for a larger oven, especially if you don't plan to travel with it. If i could keep just one of my Ooni ovens, it would be the Karu 16 for sure, love it :)
@@TomVoyageuk Thanks Tom 🙏
Have you ever tried cooking a pizza on the Weber kettle pizza pro attachment. I have a Weber kettle and I'm contemplating on getting one but I haven't seen a solid review video on it?
No actually I haven’t I used to own a Weber kettle but got rid of it to get the kamado, do regret it a. It actually but I just didn’t have the room!
My guess would it would be similar to the kamado though, cooking from the bottom only so would take much longer and risk over cooking the base. For the cost of them, I would just get an Ooni or similar oven that will do the job much better
@@TomVoyageuk The thing is with the PRO attachment you cook it from both the top and the bottom
Poor Fyra feels left out 😢😂
I know, i really should invest!
I didn’t realize charcoal was an option to using wood burning pizza ovens. Do you like using charcoal? What about charcoal wood chucks?
I think most people combine wood & charcoal. I like to use a little bit of charcoal as base, as I find it easy for igniting wood that is placed on top of it
Thanks for the comment, and yes, if im cooking on the Karu ovens, i will almost always use charcoal with wood chunks. I find charcoal gives a nice consistency to the burn, and goes further than wood. Wood only tends to burn really hot for 20 mins or so, then one its all burned out rapidly looses all its heat. Charcoal base with wood on top provides a good hot flame from the wood and a nice stable temp from the charcoal
@@TomVoyageuk Is there a certain percentage used for each type?
@@LordHog not really a percentage but this video I made a while back should help explain it… OONI KARU Charcoal & Wood Set up Tutorial
th-cam.com/video/5Vw4VBX92aI/w-d-xo.html
Bit of rain creating disappointment for kids. Where’s your British guts? You’re making pizza not playing cricket!🤣🤣🤣🤣🤣🤣🤣🤣
I would say I have an Ooni 3 the predecessor to the Fyra. Yes agree with you on the residue and part of the smokiness. But using pellets has got to be as close to the convenience of using gas as you can get with wood. PLUS 250 quid for a pizza oven? If you like pizza it’s a no brainier, you should get yourself an Ooni. And if you start to work out the cost of ALL those takeaway pizzas you’ve bought, again you’d be daft not to. Or if you are like me there’s not a decent pizza takeaway with 30 miles of where you live, again get yourself an Ooni.
Just one slight warning eating pizza three or four times a week is not always a good idea!😉😉
Haha, yeah i've certainly out on some timber since starting this channel!
I'm in the US and we've been having snow for a few days now in the Midwest. In two days we're expecting 6 more inches of snow and I'm planning on making pizza in my Karu 12. There's no excuses for inferior pizza anymore.