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If the dough sticks, you prepared the dough incorrectly! It's not easy to make good dough and it's a science in itself! With good flour, such as Caputo Cuoco, you can easily handle a dough with 70% hydration! Is child's play! It is also important to dip the dough in flour on both sides before stretching. You also have to make an advantage! With Caputo Cuoco you should let the pre-dough rest in the fridge for 24 hours, then make the pizza dough and let it rise in the fridge for another 24 hours. After 48 hours, remove the dough and let it stand at room temperature for 1 hour. The dough pieces form approx. 280g. After 30 minutes, reball the dough pieces again, but never knead! Reball again after another 30 minutes. Then let it rest for 1 hour and you're good to go! The perfect dough for pizza Napoli style is ready! There are also doughs that don't need that long to rest, e.g. Caputo Pizzaria. Here it is enough to let the pre-dough rest in the fridge for 24 hours. And and and! A dough has to be done right! It is also important not to use too much flour, both on the peel and on the pizza base, which burns in the oven is not healthy! Not every flour can be used for every pizza and you have to know how to process a dough! If you don't know, you'll get a mess and it won't taste or look as good as it could. The texture won't be right and the mouthfeel...! As I said, this is a science in itself and requires a lot of practice and knowledge! But we in Germany say that no master has fallen from the sky! Practice makes a Master! 😊 PS: You cannot use high quality cheeses such as fresh mozzarella and many other types of cheese in the normal oven. These will burn! Fresh mozzarella can only be used in a pizza oven! You can work around this by adding the mozzarella 3-4 minutes before the pizza would be ready, but I mean that interrupts the heat the pizza actually needs and interferes with the development of the flavor.
The main issue is the lack of technique. There is a learning curve to learn to properly stretch the dough, place it on the peel, launch the pizza without sticking issues and rotate the pizza once in the oven. You get better quickly and it’s a fun process. Got mine 2 years ago and been making napolitain pizzas every weekend for the family. It’s a great investment.
I agree with you. I have an older gen i uuni pellet and after a few times i learned not only how to make great dough but how to stretch it as well. I rarely have them stick to the peel, i do use a wooden peel with corn meal on it but i never have issues with it. I have also found that ingredients matter like 00 flour vs all purpose from the store. After owing this little oven i cannot go back to oven cooked or pizza place pizza. One comment on the video he mentions just get a stone and put it in the oven for the same results. I don't agree with that at all, the pizza that comes out of the ooni is completely different than an oven in both taste and texture. An oven simply cannot match the heat level and since mine is pellet the wood fired flavor.
Agree and you could see from the orange and black bottom of his ooni pizza that he had a ton of burnt flour on the bottom. Likely bc he doesn't know how to stretch the dough and didn't want it to stick so he overcompensated with flour. Also never take your pizza stone out of the oven it needs to go in at least an hour before you put the pizza in and you typically cook the pizza a bit then pull it out on a peel then add cheese and toppings so you don't get the burned cheese like in your video. Also the middle was likely raw dough. But this is all stuff you learn. Overall the msg of the video, the ooni makes better pizza than your oven . I'd agree with that
I'm going to be critical of your oven method. I use my conventional oven with a stone and get basically the same result as my Ooni. For the oven, you need to preheat the stone as high as your oven will go - not just 450 which is WAY too low. Mine goes to 525. Others typically can go to 550. Then you need to heat the stone for 45 minutes to an hour - preferably an hour. With those parameters, my pizza cooks up in about 6 minutes - with great leopard spotting on the bottom. If I want to crisp up anything on on the top, I just do an additional minute on the broiler setting. No need to turn while cooking. The main reason I got the Ooni (which I do like) is the size. I can cook a 16+ inch pizza on the Ooni. Lastly - the dough. There is no such thing as a good store-bought pizza dough. You have to make it on your own using a combination of correct flours.
@Ken B you said everything I was about to comment on. I had to cringe when I saw him take the pizza stone out of the oven and then assemble the pizza on the stone. And you are absolutely correct, NO store bought dough! Homemade dough using Caputo red or even regular bread flour all properly refrigerated to ferment is fantastic. I also have the Ooni 16 and use the oven too. The only thing I would add is NEVER assemble the pizza on the peel. It will stick! Assemble it on a wood surface and use a little Semolina flour or corn meal on the surface to prevent sticking.
My oven only goes to 500, unless on the broiler setting which goes to 525. I’m struggling to get any color on the crust with homemade dough even though I never had that issue with store bought. I might try some malt powder until I buy an oven. That said, the store bough dough I was getting seemed pretty decent for the average person cooking in a home oven.
@@mcearl8073 I agree. I do like to make my own dough as well, but find that with proper technique (like making sure your home oven is blazing hot), a fresh dough like you can get from Trader Joe's makes a comparable pizza. On a weeknight it's so much easier.
@@mcearl8073 if you want to add a little colour to the dough, add 10-20g of sugar per 500g of flour. It wont make any difference to the taste but the sugars will brown the bread much faster, if thats your goal. Will also slightly increase the fermentation speed if your doing longer ferments with natural yeasts
Would love to see a comparison with these Ooni models and the Breville Pizzaiolo. I know Ooni also makes an electric pizza oven, but the general consensus seems to be that the Breville is superior in terms of cooking and is the top electric option for consumers.
Amazed Ooni would look at this channel for a review. Obviously not a pizza person. Previous comments have made great points about inconsistent methods, store bought dough (really?),etc. In the end the main factor with the Oomi and all the other portable pizza ovens is heat. If you're willing to invest the time to learn the proper techniques and dough prep (hydration, fermentation, forming) you can make pizza that will rival anything you can buy.
This video was cringe,practice makes perfect..The end product depends on the individual and not the product.I’ve tried several different ovens and same quality pizza.Just a matter of getting to know the ovens,wood fire oven is best IMO..
If it’s sticking, it’s because you aren’t using semolina on the bottom of your pizza. That’s what we use in actual restaurants for bread and pizza. It helps the bread to slide in and out of rocket hot ovens.
Use cornmeal or a mixture of cornmeal and semolina to prevent sticking on the paddle. Flour alone is not that good. I also used the Ooni dough recipe the first time and other recipes later on. Their recipe is great. Can adjust accordingly but it was pliable and thin enough to thoroughly cook. Nice and crispy on the outside. And it does cook fast. I would suggest cooking veggies first. Squeeze excess juice from them before putting them on. (used to work at pizza places for a long time, squeezing the juice out of veggies makes for a better pizza)
That's why i am here, lol. I thought i can set my dough on a plastic round cover and when i tried to transfer my beautiful looking pizza, it got destroyed, lol. wasn't happy. Does it have to be on a wood plate not to stick, cause i tried to slide it on a metal huge spatula and that didn't work. should i use a wood plate, spread corn meal and it should slide on the metal pizza spatula?
@@GNARLOUSEthe holes in the pizza dont actually make it harder. It allows excess flour to fall through so that you don't get burnt flour on your pizza. If you stretch the dough on semolina, you shouldn't have sticking issues
Ooni claims the ovens can cook a neapolitan puzza( the real pizza ) in 60 seconds and it does. Neapolitan pizza us quite light but yours seem to be more of a panettone so it obviously it is too thick to be cooked in 60 seconds. As matter of facts it burns underneath but it does not cook properly on the top and a crispy bottom is not a good pizza but a overcooked pizza. As for the prices yes you are right
I used the OONI the 1st time the day I purchased it and while washing the stone it split in 1/2. OONI said they do not cover the stone so I had to drop anotehr $50.00 after the innitial $800 investment. NOT WORTH IT. If you want to make Pizzas gust buy a stone and cook in your own oven and save the money
You should never wash a baking stone because it will crack in half. Baking stones are self-cleaning, but sometimes stains can be pretty hardy, so use a toothbrush with water and a little baking soda for stubborn stains.
A follow up with a pizza steel and turning your home oven up as high as it goes, 500 or 550 typically... I still believe the Ooni wins, which is why I have one out back, but if you want to compare the best you can do without one this is required.
This is a basic and fair comparison of different methods of cooking pizza and some good points about using an Ooni. If you want to learn to make truly great pizza you need to learn how important the dough is in achieving great pizza (hydration - I use 70%, fermentation - I use 72 hour 2-step cold fermentation, quality of flour for high temperature oven - I use 00 flour from Naples, Italy for high temp pizza ovens , etc.), how important cooking temperature is in Neapolitan pizza (850-925), how to properly make dough balls, stretch and press the dough, and the finer points of achieving a great cook with the Ooni. It’s taken me about a year to get it right. The bad part is pizza anywhere else is a big disappointment … after learning the above you’ll know why.
I agree with everything you said but a year to get it right 😂 I got the Ooni 3 about 4 years ago used the Roberta's pizza recipe and my first pizza in the Ooni was perfect.
I found this with just about everything, it takes "TIME" to learn evaluate, CQI (Continuous Quality Improvement) The hardware is only 25% of the output. It is my project for 2024.
None of the cons here a real cons, just lack of experience. Make your own dough and practice with the ooni. Those oven pizzas look terrible. Also eat your pizza hot.
I LOVE MY KARU16. If you're going to buy an oven you first need to be a pizza maker. Master your dough(s) first on your home oven. Then when you get your outdoor oven the only learning curve is the oven operation. I got my oven in March with multi fuel and I almost always use a wood flame now. 100 pies in I think its one of the best things we've purchased. It's night and day from an oven on stone. Pro tips 1) for a standard oven: Cook your dough for 3+ min before topping and your life and taste will be closer to the real deal. 2) Get some sour dough starter from a good bakery and maintain it. Learn to make your own dough. It's incredible. 3) The OONI cheap knock off stoves are terrible. I've had friends who bought them and cooking on them sucks.
Why did you make the pizza on the hot, preheated stone instead of launching it from your peel? That technically changes the cook time and ultimately the end result. Just sayin
I have one of the first (UUNI) Ooni pizza ovens I bought when they first came out years ago. I can say that you learn as you go with any oven whether it's home oven, brick fired or gas oven. Of course you have to add more yeast to a home oven bake for more rise and proof your dough correctly. I have made pizzas for years and you can make a great restaurant pizza in a home oven if you know what your doing and have the correct equipment.
More yeast if your using the dough the same day. Less yeast if your doing a cold fermentation in your refrigerator for extended days. It has alot to do with how warm or cold your house is too. If your proofing the dough for 8 hours the same day your going to use it on the counter you want more yeast. Especially if it's cool inside.
4:18 - flour is not the right thing to use to slide the pizza, you need to use what the pros use which is semolina. I found using a mixture combination of mostly semolina, with some flour and Cornmeal gives the best and easy pizza slides and never gotten pizza ever stick to the metallic pizza peel when sliding. It also makes the pizza crust taste better. I also add sesame seeds with the mixture makes it slide like butter. 8:53 - Indeed the pizza from the ooni should be much better, the thermodynamics of 900F temps is what makes the pizza tastes so much better and cooks like in 1-2 mins or so. I hate pizza out from the 500F kitchen oven.
We covet the Ooni Karu 16. Eventually we will buy one! Looking forward to having one for use in the summer months. What I've done, for now, to up our pizza game is to buy a 16" X 16" square of 1/4 inch thick plate steel from a local metal shop. I season it using the method used to season a cast iron skillet. I place the top rack in the oven as high as it will go, then set the steel on it. Preheat the oven to 500 degrees F (at least a good half hour to ensure the steel plate is also up to temp). In about 3ish minutes we can cook a pretty righteous pizza; close to, but not exactly like, a wood fired pizza. This is a great option on cold winter days, when it is way too cold to be outside for running an Ooni (winter temps in our location can reach -20ish degrees F). Note: we've thought about using the broiler burner to cook the pizza, but we don't want a pizza supernova in our oven. Maybe if we lowered the steel plate, that might work.
If you don’t trust yourself sliding the pizza off a peel onto a stone in your home oven buy a pizza screen. You can buy a 16” screen for under $10 at a restaurant supply store. Build the pizza on a screen and slide it onto the stone in your oven, after a couple minutes the pizza should be firm enough to pick up with a peel and remove the screen and slide back onto the stone. Thats how we cook extremely large pizzas in our pizzeria. Also, try using 2 stones and crank the oven up just as hot as it will get not 450 degrees. Tip, season the new screen first and don’t use soap to wash the screen after it’s seasoned or the pizza will likely stick to the screen.
Another good thing to remember regarding your pizza test is that store-bought dough is always going to be a recipe that is more suited to a home oven. Honestly, if you like thicker pizzas like pan/detroit/grandma styles you shouldn't bother with the Ooni. There is a lot of fantastic pizza that can be made in a home oven, but having the option to make other styles of New York and Neapolitan pizzas that you just can't do in a regular home oven is probably the biggest draw. Also, the ability to crank out pizza after pizza for a crowd is another big selling point. A side benefit is you can also use the oven and a carbon/cast iron steel pan to make amazing roasted vegetables and seared steaks.
A quality gas BBQ can comfortably get to 550F in about 15 minutes. Buy a Lodge griddle, a large hunk of cast iron. Heat your iron in your BBQ and I used 00 flour to make my pizza dough. It takes about 8 minutes in bbq and I put under my oven broiler for 2 minutes. Must admit, I get similar results to an OONI; little burned bits, good fluff on crust. If you roll your dough it will definitely make a thinner crust but hand stretching crust careful not to compress edges will result in a lovely poofy pizza! I would love to try just using a Lodge frying pan in bbq. Many people already have gas BBQs anyway and they really can make dang good pizza!
Really like Lodge Cast Iron. Just got a 15 inch. I have a Gas One 200.000 BTU burner to sear steaks. Most hot cooking is done in the garage. No smells in the house.
Cool review! Just got my ilFornino commercial pizza oven, and I love it! The heat retention is amazing, so pizzas cook super fast and come out perfect every time. Definitely worth it!!
The dough is the secret. 450 is not hot enough in a regular oven. Also, you have to slide your dough onto the stone as well; putting the dough on a hot stone before toppings makes the cook time unbalanced. I have a crap oven from like 1983 with a stone. I pump it to 550 and never gets there, but probably close. Preheat time is 1 hour minimum. It's not Sally's but it's better than the stuff the guy in town is making with a $3000 oven and charging $30 a pie for.
Real pizza oven weights like 5000 lbs and puts like 34000 watts of power. Ooni is small and cheap as a brick. Yes in finicky and the result is not quite the same, but for the price, practicality and home use, I don't think there is anything else quite like it. And yes, it is useless if you don't know how to make a proper pizza and you can easily ruin the result even if you do. In a home oven, on the other hand, you are making some kind of bad bread with toppings. This is why you can set and forget until the bread is done and cheese is burned.
Never assemble in the peel. Sticking occurs due to moisture and the could be due to everything from condensation to too much sauce or wet toppings. Prepare on a smooth dry surface. Make sure your peel is floured properly- use semolina flour. Scoop your pie after assembly, shake shake shake while moving to the oven, and launch…. Wood peels are better for launching and metal are good for turning and retrieving.
I bought one of the old ones with a gas attachment. The gas was a lot easier than using pellets. They work, but I've got a Yoder pellet grill now and with their pizza oven attachment, it blows ooni away.
So the main "con" is the price, which everyone knows because they're looking at the, you know, price. But the pizza is qualatatively better. How many pizzas are you going to make? I generally make 16 a month, some months more. This is a no brainer for us-- our stove gets up to 525, 540 on a good day.
Your problem is your technique. Use Semolina flour, not corn meal to help the transfer to the oven. Also, you can pre-bake the dough to set the crust for about 1-2 minutes, then load your toppings. If you load the toppings onto raw daw, loading it into the oven will always be a challenge. Also, use a wooden pizza peal instead of the metal peal. Raw dough slides more easily off wooden peals. Baking Steel > Pizza Stone
If the dough sticks, you prepared the dough incorrectly! It's not easy to make good dough and it's a science in itself! With good flour, such as Caputo Cuoco, you can easily handle a dough with 70% hydration! Is child's play! It is also important to dip the dough in flour on both sides before stretching. You also have to make an advantage! With Caputo Cuoco you should let the pre-dough rest in the fridge for 24 hours, then make the pizza dough and let it rise in the fridge for another 24 hours. After 48 hours, remove the dough and let it stand at room temperature for 1 hour. The dough pieces form approx. 280g. After 30 minutes, reball the dough pieces again, but never knead! Reball again after another 30 minutes. Then let it rest for 1 hour and you're good to go! The perfect dough for pizza Napoli style is ready! There are also doughs that don't need that long to rest, e.g. Caputo Pizzaria. Here it is enough to let the pre-dough rest in the fridge for 24 hours. And and and! A dough has to be done right! It is also important not to use too much flour, both on the peel and on the pizza base, which burns in the oven is not healthy! Not every flour can be used for every pizza and you have to know how to process a dough! If you don't know, you'll get a mess and it won't taste or look as good as it could. The texture won't be right and the mouthfeel...! As I said, this is a science in itself and requires a lot of practice and knowledge! But we in Germany say that no master has fallen from the sky! Practice makes a Master! 😊 PS: You cannot use high quality cheeses such as fresh mozzarella and many other types of cheese in the normal oven. These will burn! Fresh mozzarella can only be used in a pizza oven! You can work around this by adding the mozzarella 3-4 minutes before the pizza would be ready, but I mean that interrupts the heat the pizza actually needs and interferes with the development of the flavor.
Why did you only set the oven to 450°F when most modern home ovens will go to 550°F? I make pizza almost weekly, setting the oven to 550°F and my pizza is done in 5-7 minutes. Also, a pizza steel (cast iron) is much better than a stone, IMO.
If the pizza starts to stick to the peel lift up a side and blow some air underneath and move it around then slide it in quick. Also don’t over load it with topping just brush on the sauce and cook 5 min then add the rest and finish it.
one thing that will remove some of the frustration of turning the pizza in the Ooni oven, make smaller pizza's. much easier to work with. you can pull the front edge away from the hot flame in front.
I don’t care if you have a Neapolitan built custom pizza oven, if you haven’t mastered the dough aspect (making, fermenting, stretching…) you will never get a good pizza. Period. It takes a lot of time and effort to create a good pizza. And browning the cheese?? Really?
Yep, so nowhere near correct. I heat my oven full tit for 30 minutes with the pizza stone inside. I make my pizza on the peel with polenta as the slip agent. I check first and then slip my pizza on the stone. It blows up while its cooking, but it still takes around 12 minutes, much too long, but comes out beautiful. The only improvement for me would be going full wood fired.
Cooking a really good indoor oven pizza. You need your oven to go to 550 with stone in it preheated at least 30 minutes or more. You will get a beautiful pizza.
The problem with this video is this guy is not very experienced making pizza. His dough recipe is more than likely weak as well. Pass in his advice. Sorry buddy but insult to us that know the craft
Bought an outdoor pizza oven because, hey, I love pizza. Then I realized I don't really like neapolitan pizza. I like NY style pies. But these ovens aren't really what you want for that.
The actual real thruth about ooni is that is overprices, there are pizza ovens that look the same on aliexpress that cost 1/3, you are just paying for the brand
Sorry, I don't get it. When I get pizza from a pizzeria it doesn't get fluffy, like your third example. It is flat and relatively stiff, more like your results from the oven.
Surely at 5 minutes you just weren't lifting the lid before pulling? You are just out of your depth. Stick to frozen pizzas if this is too difficult for you.
I think that for a comparison perspective you should have create three almost identical round pizzas, as all the pizzas were of different thickness and sizes, which can throw off your timing and a true way to visually compare them. Thank you for your efforts
Tip: Never assemble your pizza on the peel. It will stick. Also, the Ooni food fired pizza will tase a lot better than the gas fired one. I see no reason to spend $400-800 for a gas model.
Gas model is for convenience and easier to stabilize temperature … all for a minimal taste difference of your pizza which most likely won’t be obvious since it isn’t in there for long
A pizza steel for the oven is supposed to have better results than a stone in the oven so that is another less expensive option. You should also use a pizza peel for the oven stone rather than removing hot stone to build a pizza on it. Lea e the stone in the one an slide the pizza onto it
Prepare your pizza on wooden board then pull it onto pizza peel just before you put it into oven and don't put a huge amout of toppings as the heavier the piazza the more chance it will stick
Please try again you can do you try making dought to understand how flour handles better store bought is not a problem but the way of making and structure will improve
Hi Andrew, I bought an Ooni Karu 16" back in August and I love it. A little background on me; I taught myself how to make pizza about thirty years ago and now I'm teaching my son because he wants to impress his girlfriend and her family. 🙂 Buying this pizza oven was the next logical step for me in my never ending quest to make the perfect pizza. The $900 price tag (w/accessories) is a little steep, but if you love to make pizza at home and you're looking to take the next step, this is the way to go. The one thing you didn't mention though (or maybe I didn't hear you), the $799 price tag doesn't include the propane attachment, that costs an extra $100. I bought the propane attachment so that the oven is more versatile because you can do more with this oven than just make pizzas. I've made calzones, Stromboli's and bread in it. You can also cook proteins in it; steak, burgers, chicken..... For pizza though (and calzones and Stromboli's), I only like to use charcoal and wood. It does take a little extra effort to get the temperature to where you want it, but the taste is well worth it. Just imagine eating a hot pizza out of an oven where every bite you take, you can smell and taste the charcoal accent. It's like eating a burger cooked on a charcoal grill compared to one that was cooked on propane. I like to cook my pizzas at around 650 degrees and it takes about 2- 21/2 minutes. The first time I used it, I was able to get it up to 850 degrees with charcoal, but I didn't like the results, too hot and the pizza cooked too fast. The lower temp allows for the pizza to absorb the charcoal flavoring better. For the record, I bought the metal pizza peel and I don't like it for all of the reasons you gave. A wooden pizza peel works much better, the dough doesn't stick as much and the pizza launches much easier into the oven.
Great comment! I love my Karu 16. We use it regularly for homemade pizza's that have become second nature to make. We ordered a pizza for the first time in over a year two weeks ago and remembered why we stopped ordering out. Sure a great pizza with great ingredients can be costly to make but the results are amazing. I completely agree with the lower temp cook. I found the 650-700 degree range to start, then I turn off the propane for about 2 mins to ensure the bottom cooks evenly and gets that crisp you want. When the bottom reaches our desired cook, I turn the gas back on and rotate the pizza every 10 seconds until done on top which is about 30 seconds. We live in a northern climate so in the fall/winter the propane is the way to go, in the summer we use the lump coal and hardwoods for the best flavors.
Our son ordered this oven for my birthday, it cost $799 before tax and a few accessories to complete a set. Only my husband and I, we're Asian eating rice twice a day rarely to eat pizza, maybe a few times a year when we go out for convenience. Our son sees I love baking and thought I needed an outdoor oven for Baguette or bread ( because I mentioned about using the oven in the kitchen in summer time it makes the house hot ( in Texas) but after we took it off from the box I realized it too small and too low it will burn the bread or baguette... And it took space if not used regularly, a little hard to set up or clean .. It's too late to return now because the return police said only 60 days and unopened. It has been used once and I put it back in the box to keep it in the garage. I don't want my son to be sad about his gift, but it is not what I can use it for. Every time I take my car in and out of the garage, the box is at my eyesight, I don't know what to do with it.
Your supposed to put the pizza stone on the bottom rack not the middle or top there will be a huge difference in the crust with this simple mistake alone lol
Sooooooo, I bought a NexGrill Propane oven which has a manual rotating stone table. I replaced the rotating knob with an 1 RPM 12 VDC motor. The oven was $299 but it checked out for $99 at Home Depot. I thank everyone for making the video and commenting on it. We are all in it together to make things better!!
Loved this review, it's great to see what a home baker thinks about these things, and lack of skills shouldn't stop people from experimenting! If you don't mind the unsolicited advise, try to make your pizza on your table top and THEN drag it on the peel. This will decrease the risk of the pizza sticking to the peel itslef 😉
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If the dough sticks, you prepared the dough incorrectly! It's not easy to make good dough and it's a science in itself! With good flour, such as Caputo Cuoco, you can easily handle a dough with 70% hydration! Is child's play! It is also important to dip the dough in flour on both sides before stretching. You also have to make an advantage! With Caputo Cuoco you should let the pre-dough rest in the fridge for 24 hours, then make the pizza dough and let it rise in the fridge for another 24 hours. After 48 hours, remove the dough and let it stand at room temperature for 1 hour. The dough pieces form approx. 280g. After 30 minutes, reball the dough pieces again, but never knead! Reball again after another 30 minutes. Then let it rest for 1 hour and you're good to go! The perfect dough for pizza Napoli style is ready! There are also doughs that don't need that long to rest, e.g. Caputo Pizzaria. Here it is enough to let the pre-dough rest in the fridge for 24 hours. And and and! A dough has to be done right! It is also important not to use too much flour, both on the peel and on the pizza base, which burns in the oven is not healthy! Not every flour can be used for every pizza and you have to know how to process a dough! If you don't know, you'll get a mess and it won't taste or look as good as it could. The texture won't be right and the mouthfeel...! As I said, this is a science in itself and requires a lot of practice and knowledge! But we in Germany say that no master has fallen from the sky! Practice makes a Master! 😊
PS: You cannot use high quality cheeses such as fresh mozzarella and many other types of cheese in the normal oven. These will burn! Fresh mozzarella can only be used in a pizza oven! You can work around this by adding the mozzarella 3-4 minutes before the pizza would be ready, but I mean that interrupts the heat the pizza actually needs and interferes with the development of the flavor.
The main issue is the lack of technique. There is a learning curve to learn to properly stretch the dough, place it on the peel, launch the pizza without sticking issues and rotate the pizza once in the oven. You get better quickly and it’s a fun process. Got mine 2 years ago and been making napolitain pizzas every weekend for the family. It’s a great investment.
sounds like skill issue lol
I agree with you. I have an older gen i uuni pellet and after a few times i learned not only how to make great dough but how to stretch it as well. I rarely have them stick to the peel, i do use a wooden peel with corn meal on it but i never have issues with it. I have also found that ingredients matter like 00 flour vs all purpose from the store. After owing this little oven i cannot go back to oven cooked or pizza place pizza.
One comment on the video he mentions just get a stone and put it in the oven for the same results. I don't agree with that at all, the pizza that comes out of the ooni is completely different than an oven in both taste and texture. An oven simply cannot match the heat level and since mine is pellet the wood fired flavor.
Agree and you could see from the orange and black bottom of his ooni pizza that he had a ton of burnt flour on the bottom. Likely bc he doesn't know how to stretch the dough and didn't want it to stick so he overcompensated with flour. Also never take your pizza stone out of the oven it needs to go in at least an hour before you put the pizza in and you typically cook the pizza a bit then pull it out on a peel then add cheese and toppings so you don't get the burned cheese like in your video. Also the middle was likely raw dough. But this is all stuff you learn. Overall the msg of the video, the ooni makes better pizza than your oven . I'd agree with that
Stucked in the stretching part, cant get it to be 3mm thick. Also I've had some pizzas stick on the stone, that's the saddest part haha
The tiny bit of carbonized flour is something youd get at any commercial pizza place as well.
I'm going to be critical of your oven method. I use my conventional oven with a stone and get basically the same result as my Ooni. For the oven, you need to preheat the stone as high as your oven will go - not just 450 which is WAY too low. Mine goes to 525. Others typically can go to 550.
Then you need to heat the stone for 45 minutes to an hour - preferably an hour. With those parameters, my pizza cooks up in about 6 minutes - with great leopard spotting on the bottom. If I want to crisp up anything on on the top, I just do an additional minute on the broiler setting. No need to turn while cooking.
The main reason I got the Ooni (which I do like) is the size. I can cook a 16+ inch pizza on the Ooni.
Lastly - the dough. There is no such thing as a good store-bought pizza dough. You have to make it on your own using a combination of correct flours.
@Ken B you said everything I was about to comment on. I had to cringe when I saw him take the pizza stone out of the oven and then assemble the pizza on the stone. And you are absolutely correct, NO store bought dough! Homemade dough using Caputo red or even regular bread flour all properly refrigerated to ferment is fantastic. I also have the Ooni 16 and use the oven too. The only thing I would add is NEVER assemble the pizza on the peel. It will stick! Assemble it on a wood surface and use a little Semolina flour or corn meal on the surface to prevent sticking.
My oven only goes to 500, unless on the broiler setting which goes to 525. I’m struggling to get any color on the crust with homemade dough even though I never had that issue with store bought. I might try some malt powder until I buy an oven. That said, the store bough dough I was getting seemed pretty decent for the average person cooking in a home oven.
@@mcearl8073 I agree. I do like to make my own dough as well, but find that with proper technique (like making sure your home oven is blazing hot), a fresh dough like you can get from Trader Joe's makes a comparable pizza. On a weeknight it's so much easier.
@@mcearl8073 try getting a pizza steel of at least 1/4" thick. Let it preheat for an hour. It'll put a good color on your crust.
@@mcearl8073 if you want to add a little colour to the dough, add 10-20g of sugar per 500g of flour. It wont make any difference to the taste but the sugars will brown the bread much faster, if thats your goal. Will also slightly increase the fermentation speed if your doing longer ferments with natural yeasts
Would love to see a comparison with these Ooni models and the Breville Pizzaiolo. I know Ooni also makes an electric pizza oven, but the general consensus seems to be that the Breville is superior in terms of cooking and is the top electric option for consumers.
Amazed Ooni would look at this channel for a review. Obviously not a pizza person. Previous comments have made great points about inconsistent methods, store bought dough (really?),etc. In the end the main factor with the Oomi and all the other portable pizza ovens is heat. If you're willing to invest the time to learn the proper techniques and dough prep (hydration, fermentation, forming) you can make pizza that will rival anything you can buy.
Something I didn't know i wanted until i watched it lol. Thanks for the indepth review.
Silly question but....can you use it inside a tent as a pizzaoven/tent heater?
You lost me at store bought dough.
i have the ooni karu 12 since 3 years made over 250 pizzas only 5 did mess up or bracking or burning
Okay I need that dough recipe :o!
What state/city was this filmed...the fall looks so nice
Compton, California
@@onetime3137 lOLOL
The cons are nitpicking. They're not caused by the flaws of the oven itself but more about knowing what to do.
This video was cringe,practice makes perfect..The end product depends on the individual and not the product.I’ve tried several different ovens and same quality pizza.Just a matter of getting to know the ovens,wood fire oven is best IMO..
If it’s sticking, it’s because you aren’t using semolina on the bottom of your pizza. That’s what we use in actual restaurants for bread and pizza. It helps the bread to slide in and out of rocket hot ovens.
Corn meal also help the pizza come off
@@nancyjasso8057 sure, corn meal works, but then you’ve ruined the pizza and turned it into pig food.
Doesn’t it also depend on the type of metal peel you’re using? If it’s perforated or not?
@@rickroll9086 Ehh the corn meal doesn't make it taste that bad. I've used it a while with my pizza steel, and it is nice.
Or just salt
Use cornmeal or a mixture of cornmeal and semolina to prevent sticking on the paddle. Flour alone is not that good.
I also used the Ooni dough recipe the first time and other recipes later on. Their recipe is great. Can adjust accordingly but it was pliable and thin enough to thoroughly cook. Nice and crispy on the outside. And it does cook fast. I would suggest cooking veggies first. Squeeze excess juice from them before putting them on. (used to work at pizza places for a long time, squeezing the juice out of veggies makes for a better pizza)
The goofy peel has holes in it making that technique useless.
That's why i am here, lol. I thought i can set my dough on a plastic round cover and when i tried to transfer my beautiful looking pizza, it got destroyed, lol. wasn't happy. Does it have to be on a wood plate not to stick, cause i tried to slide it on a metal huge spatula and that didn't work. should i use a wood plate, spread corn meal and it should slide on the metal pizza spatula?
Please not cornmeal 😭. It ruins the pizza. Just semolina is fine.
@@GNARLOUSEthe holes in the pizza dont actually make it harder. It allows excess flour to fall through so that you don't get burnt flour on your pizza. If you stretch the dough on semolina, you shouldn't have sticking issues
In this review we found out you are a novice at making pizza and almost nothing about the oven.
Ooni claims the ovens can cook a neapolitan puzza( the real pizza ) in 60 seconds and it does. Neapolitan pizza us quite light but yours seem to be more of a panettone so it obviously it is too thick to be cooked in 60 seconds. As matter of facts it burns underneath but it does not cook properly on the top and a crispy bottom is not a good pizza but a overcooked pizza. As for the prices yes you are right
I used the OONI the 1st time the day I purchased it and while washing the stone it split in 1/2. OONI said they do not cover the stone so I had to drop anotehr $50.00 after the innitial $800 investment. NOT WORTH IT. If you want to make Pizzas gust buy a stone and cook in your own oven and save the money
You should never wash a baking stone because it will crack in half. Baking stones are self-cleaning, but sometimes stains can be pretty hardy, so use a toothbrush with water and a little baking soda for stubborn stains.
A follow up with a pizza steel and turning your home oven up as high as it goes, 500 or 550 typically... I still believe the Ooni wins, which is why I have one out back, but if you want to compare the best you can do without one this is required.
This is a basic and fair comparison of different methods of cooking pizza and some good points about using an Ooni. If you want to learn to make truly great pizza you need to learn how important the dough is in achieving great pizza (hydration - I use 70%, fermentation - I use 72 hour 2-step cold fermentation, quality of flour for high temperature oven - I use 00 flour from Naples, Italy for high temp pizza ovens , etc.), how important cooking temperature is in Neapolitan pizza (850-925), how to properly make dough balls, stretch and press the dough, and the finer points of achieving a great cook with the Ooni. It’s taken me about a year to get it right. The bad part is pizza anywhere else is a big disappointment … after learning the above you’ll know why.
I agree with everything you said but a year to get it right 😂 I got the Ooni 3 about 4 years ago used the Roberta's pizza recipe and my first pizza in the Ooni was perfect.
I've been making my own dough and sauce for the past 5 years and tbh it's hard for me to find better pizza when trying new places
I found this with just about everything, it takes "TIME" to learn evaluate, CQI (Continuous Quality Improvement) The hardware is only 25% of the output. It is my project for 2024.
A mix of cornmeal and flour sprinkled generously on the peel will help prevent sticking, and add even more crunch to the bottom of the crust.
No man, no, use semolina or rice flour unless you want cornmeal and burnt flour bitter putrid taste.
Very good review but to be honest, it's a really stupid CLICKBAIT title.
Any suggestions?
your Pizza looks bad, you need more practice
Kettlepizza for your charcoal or gas bbq.what a great tasting pizza you get.way cheaper.Your ITALIAN were is your vegetable garden man.
None of the cons here a real cons, just lack of experience. Make your own dough and practice with the ooni. Those oven pizzas look terrible. Also eat your pizza hot.
I've had the Ooni Fyra for a year or two now and it's amazing! The woody flavour from their pellets is superb
I LOVE MY KARU16. If you're going to buy an oven you first need to be a pizza maker. Master your dough(s) first on your home oven. Then when you get your outdoor oven the only learning curve is the oven operation. I got my oven in March with multi fuel and I almost always use a wood flame now. 100 pies in I think its one of the best things we've purchased. It's night and day from an oven on stone. Pro tips 1) for a standard oven: Cook your dough for 3+ min before topping and your life and taste will be closer to the real deal. 2) Get some sour dough starter from a good bakery and maintain it. Learn to make your own dough. It's incredible. 3) The OONI cheap knock off stoves are terrible. I've had friends who bought them and cooking on them sucks.
you never build your pizza on the peel
You definitely can. The pizza just needs to be coated with semolina first. And throw some on the peel too. Works like a charm
@@majinraptor and i bet you add Pineapple as well 😂
@@carlos_spicy_weiner imagine being a pizza nazi
Why did you make the pizza on the hot, preheated stone instead of launching it from your peel? That technically changes the cook time and ultimately the end result. Just sayin
I like how you didn’t even try to make the pizza presentable 😂😂 just a blob of crap
I have one of the first (UUNI) Ooni pizza ovens I bought when they first came out years ago. I can say that you learn as you go with any oven whether it's home oven, brick fired or gas oven. Of course you have to add more yeast to a home oven bake for more rise and proof your dough correctly. I have made pizzas for years and you can make a great restaurant pizza in a home oven if you know what your doing and have the correct equipment.
Why do you have to add more yeast at home opposed to a restaurant?
More yeast if your using the dough the same day. Less yeast if your doing a cold fermentation in your refrigerator for extended days. It has alot to do with how warm or cold your house is too. If your proofing the dough for 8 hours the same day your going to use it on the counter you want more yeast. Especially if it's cool inside.
@@alge3399 ahh..ok.
Yea that thing is sub par ,like cooking cookies with a light builb even after getting hot top burns and bottom doesn’t cook
If you don't return the product to them, that product IS the payment, therefore this IS sponsored.
Store bought dough isn't meant for high temp pizza ovens.
So true, if you're going to buy a pizza oven you've got to be ready to be a pizza chef.
Please, my pizzas come out better in my home oven with a $15.00 pizza stone I bought on eBay, than that $700.00 scam oven.
No, they dont. Or, if they do then that’s because you cant make pizza.
4:18 - flour is not the right thing to use to slide the pizza, you need to use what the pros use which is semolina. I found using a mixture combination of mostly semolina, with some flour and Cornmeal gives the best and easy pizza slides and never gotten pizza ever stick to the metallic pizza peel when sliding. It also makes the pizza crust taste better. I also add sesame seeds with the mixture makes it slide like butter. 8:53 - Indeed the pizza from the ooni should be much better, the thermodynamics of 900F temps is what makes the pizza tastes so much better and cooks like in 1-2 mins or so. I hate pizza out from the 500F kitchen oven.
Agree.... Pizza cooked at 500F kinda make the cheese all rubbery... Nothing tastes like a good 900+ pizza cooked in 60-90 seconds
Sesame seeds is a genius idea! I'm stealing that 😁 Thank you
You can't cook pizza lol.
You need more practice with your pizza making, your attempts look like my first few when I didn't know what I was doing.
We covet the Ooni Karu 16. Eventually we will buy one! Looking forward to having one for use in the summer months.
What I've done, for now, to up our pizza game is to buy a 16" X 16" square of 1/4 inch thick plate steel from a local metal shop. I season it using the method used to season a cast iron skillet.
I place the top rack in the oven as high as it will go, then set the steel on it. Preheat the oven to 500 degrees F (at least a good half hour to ensure the steel plate is also up to temp).
In about 3ish minutes we can cook a pretty righteous pizza; close to, but not exactly like, a wood fired pizza. This is a great option on cold winter days, when it is way too cold to be outside for running an Ooni (winter temps in our location can reach -20ish degrees F).
Note: we've thought about using the broiler burner to cook the pizza, but we don't want a pizza supernova in our oven. Maybe if we lowered the steel plate, that might work.
People sandwich two pizza stones you cook on one then have one on top
lol bro if you are going to make pizza video you need to work on your pizza skills, btw you can cook a pizza in an ooni in 90 secs
Sounds good
1:43 Why bother "to burn off the excess oils left over from the manufacturing process?"
Just put a pizza in it!
If you don’t trust yourself sliding the pizza off a peel onto a stone in your home oven buy a pizza screen. You can buy a 16” screen for under $10 at a restaurant supply store. Build the pizza on a screen and slide it onto the stone in your oven, after a couple minutes the pizza should be firm enough to pick up with a peel and remove the screen and slide back onto the stone. Thats how we cook extremely large pizzas in our pizzeria. Also, try using 2 stones and crank the oven up just as hot as it will get not 450 degrees. Tip, season the new screen first and don’t use soap to wash the screen after it’s seasoned or the pizza will likely stick to the screen.
great tip, thx.
Do you have a link for a good screen. Thank you!
the ooni koda 16 was the best investment i have ever made ...the neapolitan pizza is just amazing.
Another good thing to remember regarding your pizza test is that store-bought dough is always going to be a recipe that is more suited to a home oven. Honestly, if you like thicker pizzas like pan/detroit/grandma styles you shouldn't bother with the Ooni. There is a lot of fantastic pizza that can be made in a home oven, but having the option to make other styles of New York and Neapolitan pizzas that you just can't do in a regular home oven is probably the biggest draw. Also, the ability to crank out pizza after pizza for a crowd is another big selling point. A side benefit is you can also use the oven and a carbon/cast iron steel pan to make amazing roasted vegetables and seared steaks.
Presto Stainless Steel Pizza Oven 03436 like this one!!! I had the money and you screwed me.
Why not put the pizza in at 550
A quality gas BBQ can comfortably get to 550F in about 15 minutes. Buy a Lodge griddle, a large hunk of cast iron. Heat your iron in your BBQ and I used 00 flour to make my pizza dough. It takes about 8 minutes in bbq and I put under my oven broiler for 2 minutes. Must admit, I get similar results to an OONI; little burned bits, good fluff on crust. If you roll your dough it will definitely make a thinner crust but hand stretching crust careful not to compress edges will result in a lovely poofy pizza! I would love to try just using a Lodge frying pan in bbq. Many people already have gas BBQs anyway and they really can make dang good pizza!
Really like Lodge Cast Iron. Just got a 15 inch. I have a Gas One 200.000 BTU burner to sear steaks. Most hot cooking is done in the garage. No smells in the house.
I Will Love To Get That! ❤ (Sweet!❤)
Cool review! Just got my ilFornino commercial pizza oven, and I love it! The heat retention is amazing, so pizzas cook super fast and come out perfect every time. Definitely worth it!!
🧡🧡🧡😇😇😇l love you good con Nguyễn good!
The dough is the secret. 450 is not hot enough in a regular oven. Also, you have to slide your dough onto the stone as well; putting the dough on a hot stone before toppings makes the cook time unbalanced. I have a crap oven from like 1983 with a stone. I pump it to 550 and never gets there, but probably close. Preheat time is 1 hour minimum. It's not Sally's but it's better than the stuff the guy in town is making with a $3000 oven and charging $30 a pie for.
If you’re referring to Sally’s in New Haven, nothing is as good :)
Propane and gas stoves can not compare to wood powered stoves. It's like Basketball and volleyball. Wood smoke gives your pizza 50 × more flavor.
Real pizza oven weights like 5000 lbs and puts like 34000 watts of power. Ooni is small and cheap as a brick. Yes in finicky and the result is not quite the same, but for the price, practicality and home use, I don't think there is anything else quite like it. And yes, it is useless if you don't know how to make a proper pizza and you can easily ruin the result even if you do. In a home oven, on the other hand, you are making some kind of bad bread with toppings. This is why you can set and forget until the bread is done and cheese is burned.
Never assemble in the peel. Sticking occurs due to moisture and the could be due to everything from condensation to too much sauce or wet toppings. Prepare on a smooth dry surface. Make sure your peel is floured properly- use semolina flour. Scoop your pie after assembly, shake shake shake while moving to the oven, and launch…. Wood peels are better for launching and metal are good for turning and retrieving.
Take a bite, chew, cut that scene, don’t talk with your mouth full. Cut that out of your videos. Have basic manners.
I bought one of the old ones with a gas attachment. The gas was a lot easier than using pellets. They work, but I've got a Yoder pellet grill now and with their pizza oven attachment, it blows ooni away.
I own three different ovens, each oven has a different learning curve. The dough handling skill is very important too. Practice as much as you can.
So the main "con" is the price, which everyone knows because they're looking at the, you know, price.
But the pizza is qualatatively better.
How many pizzas are you going to make?
I generally make 16 a month, some months more.
This is a no brainer for us-- our stove gets up to 525, 540 on a good day.
Your problem is your technique. Use Semolina flour, not corn meal to help the transfer to the oven. Also, you can pre-bake the dough to set the crust for about 1-2 minutes, then load your toppings. If you load the toppings onto raw daw, loading it into the oven will always be a challenge. Also, use a wooden pizza peal instead of the metal peal. Raw dough slides more easily off wooden peals.
Baking Steel > Pizza Stone
If the dough sticks, you prepared the dough incorrectly! It's not easy to make good dough and it's a science in itself! With good flour, such as Caputo Cuoco, you can easily handle a dough with 70% hydration! Is child's play! It is also important to dip the dough in flour on both sides before stretching. You also have to make an advantage! With Caputo Cuoco you should let the pre-dough rest in the fridge for 24 hours, then make the pizza dough and let it rise in the fridge for another 24 hours. After 48 hours, remove the dough and let it stand at room temperature for 1 hour. The dough pieces form approx. 280g. After 30 minutes, reball the dough pieces again, but never knead! Reball again after another 30 minutes. Then let it rest for 1 hour and you're good to go! The perfect dough for pizza Napoli style is ready! There are also doughs that don't need that long to rest, e.g. Caputo Pizzaria. Here it is enough to let the pre-dough rest in the fridge for 24 hours. And and and! A dough has to be done right! It is also important not to use too much flour, both on the peel and on the pizza base, which burns in the oven is not healthy! Not every flour can be used for every pizza and you have to know how to process a dough! If you don't know, you'll get a mess and it won't taste or look as good as it could. The texture won't be right and the mouthfeel...! As I said, this is a science in itself and requires a lot of practice and knowledge! But we in Germany say that no master has fallen from the sky! Practice makes a Master! 😊
PS: You cannot use high quality cheeses such as fresh mozzarella and many other types of cheese in the normal oven. These will burn! Fresh mozzarella can only be used in a pizza oven! You can work around this by adding the mozzarella 3-4 minutes before the pizza would be ready, but I mean that interrupts the heat the pizza actually needs and interferes with the development of the flavor.
Why did you only set the oven to 450°F when most modern home ovens will go to 550°F? I make pizza almost weekly, setting the oven to 550°F and my pizza is done in 5-7 minutes. Also, a pizza steel (cast iron) is much better than a stone, IMO.
If the pizza starts to stick to the peel lift up a side and blow some air underneath and move it around then slide it in quick. Also don’t over load it with topping just brush on the sauce and cook 5 min then add the rest and finish it.
one thing that will remove some of the frustration of turning the pizza in the Ooni oven, make smaller pizza's. much easier to work with. you can pull the front edge away from the hot flame in front.
I don’t care if you have a Neapolitan built custom pizza oven, if you haven’t mastered the dough aspect (making, fermenting, stretching…) you will never get a good pizza. Period. It takes a lot of time and effort to create a good pizza. And browning the cheese?? Really?
Yep, so nowhere near correct. I heat my oven full tit for 30 minutes with the pizza stone inside. I make my pizza on the peel with polenta as the slip agent. I check first and then slip my pizza on the stone. It blows up while its cooking, but it still takes around 12 minutes, much too long, but comes out beautiful. The only improvement for me would be going full wood fired.
Cooking a really good indoor oven pizza. You need your oven to go to 550 with stone in it preheated at least 30 minutes or more. You will get a beautiful pizza.
The problem with this video is this guy is not very experienced making pizza. His dough recipe is more than likely weak as well. Pass in his advice. Sorry buddy but insult to us that know the craft
Bought an outdoor pizza oven because, hey, I love pizza. Then I realized I don't really like neapolitan pizza. I like NY style pies. But these ovens aren't really what you want for that.
Honestly, pitiful video starting from pizza making till the pizza reviewing process itself. Bakery is not for everyone, felt on my own skin too...
you don't need to tug on the handle hard to open it.... you just have to gently lift up on the handle before pulling it out.
The actual real thruth about ooni is that is overprices, there are pizza ovens that look the same on aliexpress that cost 1/3, you are just paying for the brand
Sorry, I don't get it. When I get pizza from a pizzeria it doesn't get fluffy, like your third example. It is flat and relatively stiff, more like your results from the oven.
Surely at 5 minutes you just weren't lifting the lid before pulling? You are just out of your depth. Stick to frozen pizzas if this is too difficult for you.
I think that for a comparison perspective you should have create three almost identical round pizzas, as all the pizzas were of different thickness and sizes, which can throw off your timing and a true way to visually compare them. Thank you for your efforts
“More Smokey taste. Because of the charcoal” yeah right😂😂. Why does this video feel lake a commercial for Ooni?
Tip: Never assemble your pizza on the peel. It will stick. Also, the Ooni food fired pizza will tase a lot better than the gas fired one. I see no reason to spend $400-800 for a gas model.
Gas model is for convenience and easier to stabilize temperature … all for a minimal taste difference of your pizza which most likely won’t be obvious since it isn’t in there for long
A pizza steel for the oven is supposed to have better results than a stone in the oven so that is another less expensive option. You should also use a pizza peel for the oven stone rather than removing hot stone to build a pizza on it. Lea e the stone in the one an slide the pizza onto it
That’s what I’ve been thinking. Plus for home oven pizza to taste like restaurant quality he would probably have to change his recipe
Dude sorry but you completly burned the bottom of the Pizzas and your Pizza skills are not good as well 😂
Prepare your pizza on wooden board then pull it onto pizza peel just before you put it into oven and don't put a huge amout of toppings as the heavier the piazza the more chance it will stick
Please try again you can do you try making dought to understand how flour handles better store bought is not a problem but the way of making and structure will improve
I would have preferred to see the flaws for the oven, not for general pizza making. A pizza sticking to the peel is not an issue for an Ooni oven.
Hi Andrew, I bought an Ooni Karu 16" back in August and I love it. A little background on me; I taught myself how to make pizza about thirty years ago and now I'm teaching my son because he wants to impress his girlfriend and her family. 🙂 Buying this pizza oven was the next logical step for me in my never ending quest to make the perfect pizza. The $900 price tag (w/accessories) is a little steep, but if you love to make pizza at home and you're looking to take the next step, this is the way to go. The one thing you didn't mention though (or maybe I didn't hear you), the $799 price tag doesn't include the propane attachment, that costs an extra $100. I bought the propane attachment so that the oven is more versatile because you can do more with this oven than just make pizzas. I've made calzones, Stromboli's and bread in it. You can also cook proteins in it; steak, burgers, chicken..... For pizza though (and calzones and Stromboli's), I only like to use charcoal and wood. It does take a little extra effort to get the temperature to where you want it, but the taste is well worth it. Just imagine eating a hot pizza out of an oven where every bite you take, you can smell and taste the charcoal accent. It's like eating a burger cooked on a charcoal grill compared to one that was cooked on propane. I like to cook my pizzas at around 650 degrees and it takes about 2- 21/2 minutes. The first time I used it, I was able to get it up to 850 degrees with charcoal, but I didn't like the results, too hot and the pizza cooked too fast. The lower temp allows for the pizza to absorb the charcoal flavoring better. For the record, I bought the metal pizza peel and I don't like it for all of the reasons you gave. A wooden pizza peel works much better, the dough doesn't stick as much and the pizza launches much easier into the oven.
Hi John - thanks for sharing. I'm so glad you're loving the Karu 16. It takes a little practice, but the results speak for themselves.
Great comment! I love my Karu 16. We use it regularly for homemade pizza's that have become second nature to make. We ordered a pizza for the first time in over a year two weeks ago and remembered why we stopped ordering out. Sure a great pizza with great ingredients can be costly to make but the results are amazing. I completely agree with the lower temp cook. I found the 650-700 degree range to start, then I turn off the propane for about 2 mins to ensure the bottom cooks evenly and gets that crisp you want. When the bottom reaches our desired cook, I turn the gas back on and rotate the pizza every 10 seconds until done on top which is about 30 seconds. We live in a northern climate so in the fall/winter the propane is the way to go, in the summer we use the lump coal and hardwoods for the best flavors.
Our son ordered this oven for my birthday, it cost $799 before tax and a few accessories to complete a set. Only my husband and I, we're Asian eating rice twice a day rarely to eat pizza, maybe a few times a year when we go out for convenience. Our son sees I love baking and thought I needed an outdoor oven for Baguette or bread ( because I mentioned about using the oven in the kitchen in summer time it makes the house hot ( in Texas) but after we took it off from the box I realized it too small and too low it will burn the bread or baguette... And it took space if not used regularly, a little hard to set up or clean .. It's too late to return now because the return police said only 60 days and unopened. It has been used once and I put it back in the box to keep it in the garage. I don't want my son to be sad about his gift, but it is not what I can use it for. Every time I take my car in and out of the garage, the box is at my eyesight, I don't know what to do with it.
Sale it to someone...@@thedang4phim
The short cook time made the ooni pizza look gummy and undercooked in the middle and top.
Have bigger gozny dome. There is no comparison with the oven. Pizza from my gozney is so much better.
Don't talk with your mouth full, no one wants to hear crunching and smacking. Also make your own dough.
Your supposed to put the pizza stone on the bottom rack not the middle or top there will be a huge difference in the crust with this simple mistake alone lol
Sooooooo, I bought a NexGrill Propane oven which has a manual rotating stone table. I replaced the rotating knob with an 1 RPM 12 VDC motor. The oven was $299 but it checked out for $99 at Home Depot. I thank everyone for making the video and commenting on it. We are all in it together to make things better!!
I have a clementi pizza oven. Much larger than this and I would guess easier to use.
look at that wee bug being pizza-d to death around @3:34....Great vid though. Thankyou
Loved this review, it's great to see what a home baker thinks about these things, and lack of skills shouldn't stop people from experimenting!
If you don't mind the unsolicited advise, try to make your pizza on your table top and THEN drag it on the peel. This will decrease the risk of the pizza sticking to the peel itslef 😉
Appreciate the tip - I also got a wood peel which helps a lot
Why would you buy this oven yo cook a 450 degrees? This is all bogus.
Why would you buy this oven yo cook a 450 degrees? This is all bogus.
You bought the dough pre made?
Making it yourself is better.
How does Caputo flower for impasto make it better vs supermarket dough ?
R.I.P the lil bug at 3:31
not having enough flour on the peels is a fault of the baker, not the oven. thumbs down for this video.
Rodriguez Patricia Rodriguez Dorothy Brown Mark
in 90 seconds to a couple of minutes, wood and coal add almost zero flavor..
Not a good example. You dont know how to make the down. Don't trust what you see in this review.
Sorry man but learn how to shape and launch a pizza it will give you more street cred.
Rodriguez Amy Thomas Dorothy Hernandez Larry