Have to say, I've watched a ton of your content recently and you've really helped me understand what it is I should be looking for in a pizza oven and also, which one would best suit my needs. I've got an Ooni Karu on order as of today and honestly, you're the main reason it swayed that way. Ooni are lucky to have you flying the flag for them dude! I really appreciate all of your hard work!
Really great vid, Tom! My OOni arrived a couple days ago, and I started sourdough starter about a week ago, and made sourdough pizza dough last night. Ready to start cooking later this afternoon once the dough proofs. I'm super excited. Thank you for a straight forward and informational video!
Thanks for watching! Best of luck with your sourdough! I’m going to be preparing dough for this weekend soon, got some new flour though so interested to see how it will turn out
@@TomVoyageuk The bighorn pizza oven is the same oven you reviewed 3 months ago (amazon pizza oven). I have used the karu a few times, it is easier and of better quality.
Thank you very much Tom - that was very helpful and instructive. I have my mums 90th birthday party tomorrow with 60 guests and will be practicing with the Oono for the first time today! Fingers crossed :)
@@TomVoyageuk thankyou. It did. everyone loved the concept and queued up (while chatting) to make their own pizzas. a great success and relief & thanks to your video the oven worked beautifully with a based of charcoal and then cuts of wood.
Hi. I like to say thank you for all the information you gave me in your videos. I saw many of them and learned a lot. Your english is easy to understand for me. Greats from germany from the Milupa Outdoor chanel, Andreas
Great videos. I got my husband a Ooni Karu 16 for Christmas. We just put it together (before the rain) and are excited to try it out. We are watching many of your videos before our first attempt. I got the gas burner as well so we are going to start with that.
I have just ordered this very model of pizza oven and looking forward to using it. But i was thinking of using just wood (hardwood like oak). For a beginner would this work just as well as using charcoal and wood?
Using just wood is fine, and Oak is arguably the best wood to use, along with Beech or Ash. The only thing i would say is as a beginner, wood is more difficult to maintain a constant temp in the oven rather than charcoal and wood mixture.
Superb video. I only got the Fyra for xmas but have take delivery of the Karu 12 today. Can't wait to use it & your tutorial videos certainly help. Cheers Tom. 🙌
Hi Tom great Video!!! I need some help, Why does the mozzarella burn before the pizza edge crust when I make pizza?the bottom is great, but by the time the crust on the edge is made, mozzarella is already burn…?
Thank you for watching! Glad you liked the video! Please can I ask if you’re using pre grated mozzarella? Often stores will sell pre grated mozzarella covered in potato startch dust to stop it sticking together in the bag, this starch is what causes the cheese to burn, as it’s not designed for really hot ovens. I like to use fresh mozzarella but make sure you slice it dry it out for an hour or two before cooking to ensure most of the moisture is removed. This should solve your issue! 😎
Hi Tom. I've just got an Ooni gas pizza oven and I find that the flour I use to prevent the dough from sticking keeps catching, giving the base quite a strong burnt flavour! I wondered if you had any tips on reducing this, other than perhaps using less flour (I try to be quite sparing with it as it is)?
Hi Lawrence, try using semolina or cornmeal, make sure you clean your stone in between cooks and also using a perforated peel really helps you get rid of any excess flour/semolina 👍🍕
No it’s not got any rust, but I do keep it stored in the garage with a cover on too. The inside has some flakey rust come off due to the extreme heat but doesn’t affect the performance
How do you get the base crispy? Ive tried making sure the oven is hot enough but still end up getting either a slightly burned crust pizza or one thats not cooked properly. Ie not airy enough. Ive got the 12g but want to perfect my pizzas. Any help appreciated!
If you want a more crispy crust, the best way is too set the Ooni at a lower temp and cook your pizza for longer. Also use a lower hydration dough, maybe around 60% Although I’ve not tried it yet, I have heard using a pizza screen for the first few minutes of the cook is a way to lift the base from the stone to slow the bake and develop a more crunchy base.
@@TomVoyageukI found that I was cooking at a too higher temperature and the base was getting too charred. What temperature would be best for a crunchy nicely cooked base than too charred?
Not my first choice, they can be hard to light and sometimes smoke quite a bit or even go out. They can be ok once you get used to them but often take time to learn
Thanks so much for checking out my cannel! Do you use a laser thermometer to check the stone temps before launching your pizza? Usually i go for 450c (850f) as an ideal temp. Too hot and the base cooks quicker than the toppings, too cool and vice versa. Also check what flour you're using for your dough, some flour is designed for a higher temp cook, like Caputo for example, and is less likely to burn.
Hey! I wouldn't advise cooking it on the peel, you could be trying to turn the pizza too early if it's sticking? Let the base cook a little bit then turn - thanks for watching 👍🍕
Thanks for watching Terry! I have a long list of videos that I want to do, i'm hoping now as the nights are getting lighter I can get some of these done ✅
Thanks for the comment! If you’re referring to the damper vent in the chimney it’s best to keep it fully open with the door closed. This will give you the correct airflow and help reach those high temps required for cooking pizza
Tom - do you really need the chimney when operating with gas? I was thinking of using the cap to plug the hole. Have not done it but curious about your thoughts.
Thanks for the question, and the guy who commented previously is correct. I have used the gas burner with the plug in the hole, but cooked all the time with an open door. its to prevent a build up of CO (carbon monoxide)
Hi Tom As i am not able to cut wood up is there any supplier out there that supply's bags of suitable wood to use in my Karu 12 Thank you and very good videos
If using wood/charcoal to cook, the door on helps keep the airflow correct and stops the oven from cooling down, if using it on gas, then yes door off all the time (for Karu 12)
Thanks for the comment but it’s really hard for me to say, as I don’t know what your balcony looks like or the building regulations, but as long as there is good airflow and a good surface to place the oven on it will be fine
Yes as long as you have a good airflow and couple of feet gap between the chimney and gazebo roof. I’ve used mine under a wooden gazebo with tile roof many times without an issue
Hi Tony, for the amount of fuel/time it took for me to get the Joe up to temp it's def worth having the Ooni. I have however recently purchased a DoJoe which im really looking forward to trying out. Thanks for watching!
@TomVoyageuk Hey! I'm glad this question was asked as I've just started looking at these today. I have the Kamado Classic 3 and not yet done a pizza. Was considering the DoJoe but for £300 I can get the Ooni. I also considered the fuel and getting the Kamado up to temp, but it doesn't sound cost effective hence me looking at these instead. Be interesting to hear your thoughts if you get the DoJoe and a comparison. Thanks for this video, very helpful and informative 👍
Hi, I actually have the Do Joe in the box but not used it yet as I wanted to do a review on it. Then a comparison vs the Ooni. Hopefully will get these videos filmed soon!
While your crust looks amazing, to me it looks like the toppings are not fully cooked? Do you know of anyway to make the more cooked without burning the crust? (I have some experience in cremating the crust)
It’s all about regulating the stone temp with the flame temp and how well done you want to bake your pizza. Sometimes the toppings can be a bit watery that can make them seem less done, or in this case I used a frozen dough which cooks more quickly in my experience! I hope you’re having a nice Christmas!
it's not something I've tried...I would say it would be too hot and it wouldn't full cook it before it started to burn? But who knows, maybe I need to try it! 👍🍕
is that common? to not cover the whole pizza in cheese? I'm new to the world of pizza cooking. All the frozen pizzas ive bought always covered the whole surface in cheese
Wood is technically more "natural". If you drink so much as one drink it doesn't really matter to begin with, as medical researchers and public health experts now say there is enough data to show there is no safe amount of alcohol. Having a drink every now and then is fun though, and so is wood-fired pizza!
I mean, realistically how often will you be using the oven, once a month, once a fortnight? I can’t see the health concerns or either being a problem in the long run
For the Karu 12, you need to 12" peel, the bigger ones don't fit properly. A 12" pizza is the max, but i usually go for a 10" pizza, to make life easier
Yes, you could but just run the oven at a cooler temp, say about 180/200°C to make sure the pizza cooks through. It would probably be easier to achieve with the gas burner rather than wood.
That dough seemed underproofed. Also, you didn't slice the pizza or show the bottom. No clue how the oven works if we can't see the results of the bread.
Thanks for watching! In some more recent videos I show how the base cooks. For a thin crust pizza 90 seconds is plenty y of time to get a good bake on the base, remember these stones are 450-500 (850-900f) so can cook quickly
Why despise charcoal? thats a weird thing to dislike so much! Either way if charcoal aint your thing, use wood or gas, all is fins on the karu 12 or karu 16
People think burning a pizza taste good.Stone doesn’t get hot easy or retain heat.wood or gas is very inconsistent even when spinning open or close gas or their coal .Expensive and gives sun par product
cooking on these pizza ovens takes time to learn, and skill to understand proper fire management, once you have this down, you can get some really great results from the Ooni ovens
At what point have I claimed to be a pro? If you’re struggling to heat your oven properly that’s down to you, thousands of people use these ovens every day with great results, you know the saying “ A poor Workman blames his tools”?
Not worth it at all! Great video n demonstration but for 90 sec cooking time to do all that adding coal and wood is a waste of time-use your gas oven instead and the taste is still incredible OONI 2👎's down
Thanks for watching Dale, cooking on wood isn’t for everyone but I do quite like making a fire and getting it just right to cook a wood fired pizza, maybe it’s a therapeutic thing 😎
Ooni to expensive and flymsy. Why not show your Gozney a little more. I have a Ooni 16 and the Gozney Roccbox. My Gozney can rock n roll all day long. They only good thing with my Ooni is that it has a little more room to work with. But Gozney is the one for me. Always hot and ready
Have to say, I've watched a ton of your content recently and you've really helped me understand what it is I should be looking for in a pizza oven and also, which one would best suit my needs.
I've got an Ooni Karu on order as of today and honestly, you're the main reason it swayed that way.
Ooni are lucky to have you flying the flag for them dude!
I really appreciate all of your hard work!
Really great vid, Tom! My OOni arrived a couple days ago, and I started sourdough starter about a week ago, and made sourdough pizza dough last night. Ready to start cooking later this afternoon once the dough proofs. I'm super excited. Thank you for a straight forward and informational video!
Thanks for watching! Best of luck with your sourdough! I’m going to be preparing dough for this weekend soon, got some new flour though so interested to see how it will turn out
I just bought mine thank you for the cool video brother. Great job!
Thanks for watching! I hope you are enjoying using it 👍🍕
Hi, been watching your content for a while and finally pulled the trigger on a 12g today. Also picked up a few accessories
Thanks for watching! The 12g is a great oven - you'll love it! Any questions - let me know 🍕👍
My first pie was a huuuuge success thanks to your tips! Great first experience. So happy to finally be on the ooni train!
Woop wooo! All aboard!
And thank you very much for watching my videos!
Great video!
I just found one of these in the garbage!. Perfect condition, all of the parts.
Hello from Maine, USA
Oh wow! That's a great find! Happy Cooking 👍🍕
great video. I now have a pellet pizza oven (big horn pizza oven), but yesterday ordered the ooni karu 12
Nice! I've never tried a Big Horn Oven, but you can't go wrong with an Ooni Karu!
@@TomVoyageuk The bighorn pizza oven is the same oven you reviewed 3 months ago (amazon pizza oven).
I have used the karu a few times, it is easier and of better quality.
Thank you very much Tom - that was very helpful and instructive. I have my mums 90th birthday party tomorrow with 60 guests and will be practicing with the Oono for the first time today! Fingers crossed :)
I hope you're mum had a lovely Birthday and your pizza party went well!
@@TomVoyageuk thankyou. It did. everyone loved the concept and queued up (while chatting) to make their own pizzas. a great success and relief & thanks to your video the oven worked beautifully with a based of charcoal and then cuts of wood.
Another great video for ooni karu12, which for me is a great oven to use with wood. Thanks again and see you next video. 🥘👏👍
Thanks. Thats helped me decide on which pizza oven to buy
Glad I could help
I’ve been struggling with mine just using the user guide it came with. Now I am excited to try again! Thank you
Thanks for watching! Happy cooking Teresa 👍🍕
Hi. I like to say thank you for all the information you gave me in your videos. I saw many of them and learned a lot. Your english is easy to understand for me. Greats from germany from the Milupa Outdoor chanel, Andreas
Thank you so much Andreas! From one TH-cam to another! also subscribed to you ;)
Instant sub. Great videos, what a nice guy. Ooni arrives on Tuesday 👍🏻
Thanks for subscribing 👍🍕 I hope you enjoy cooking with your Ooni, once you start it's hard to stop!
Been watching your videos for a while and picked up many tips for better pizzas on my Karu 12. Keep up the good work!
Thank you very much rob! Its always nice to hear from people who have found my videos useful!
Thank you for these FABULOUS videos!!! You made my decision easy. I appreciate your guidance!
You're very welcome Dave! thanks so much for watching the channel, and keep on enjoying pizza!
Great videos. I got my husband a Ooni Karu 16 for Christmas. We just put it together (before the rain) and are excited to try it out. We are watching many of your videos before our first attempt. I got the gas burner as well so we are going to start with that.
Thats a great Christmas present! I hope you've enjoyed using it - how was your first cook?
Great video, wish you uploaded more newer vids!
I'm always uploading new videos 👍🍕
Hi mate, is it the chimney dampener fully open until pizza goes in the oven then you turn it down?
I have just ordered this very model of pizza oven and looking forward to using it.
But i was thinking of using just wood (hardwood like oak). For a beginner would this work just as well as using charcoal and wood?
Using just wood is fine, and Oak is arguably the best wood to use, along with Beech or Ash. The only thing i would say is as a beginner, wood is more difficult to maintain a constant temp in the oven rather than charcoal and wood mixture.
Superb video. I only got the Fyra for xmas but have take delivery of the Karu 12 today. Can't wait to use it & your tutorial videos certainly help. Cheers Tom. 🙌
Hi Ian, 2 ovens...this is how it starts 🤣
@@TomVoyageuk 2 is more than enough just now.. Certainly can't justify for the Karu 16 anytime soon 🙈 maybe 1 day... 👀 😂
Hi Tom great Video!!! I need some help, Why does the mozzarella burn before the pizza edge crust when I make pizza?the bottom is great, but by the time the crust on the edge is made, mozzarella is already burn…?
Thank you for watching! Glad you liked the video! Please can I ask if you’re using pre grated mozzarella? Often stores will sell pre grated mozzarella covered in potato startch dust to stop it sticking together in the bag, this starch is what causes the cheese to burn, as it’s not designed for really hot ovens. I like to use fresh mozzarella but make sure you slice it dry it out for an hour or two before cooking to ensure most of the moisture is removed. This should solve your issue! 😎
Hi Tom. I've just got an Ooni gas pizza oven and I find that the flour I use to prevent the dough from sticking keeps catching, giving the base quite a strong burnt flavour! I wondered if you had any tips on reducing this, other than perhaps using less flour (I try to be quite sparing with it as it is)?
Hi Lawrence, try using semolina or cornmeal, make sure you clean your stone in between cooks and also using a perforated peel really helps you get rid of any excess flour/semolina 👍🍕
trader joes has some really great fresh pizza dough you can buy as well
I'd love to visit a Trader Joes, but we don't have one over here!
Making my first pizza tonight. Fingers crossed 😊
Howd it go?
I hope you're first cook went well 👍🍕
I think you said this oven takes 45-50mins heat up to pizza ready? What's the cool down time? After you done making pizza?
Hour
He said it takes 15 minutes to heat up
Does it rust at all as I know some stainless steel can rust or do you use the cover?
No it’s not got any rust, but I do keep it stored in the garage with a cover on too. The inside has some flakey rust come off due to the extreme heat but doesn’t affect the performance
How do you get the base crispy? Ive tried making sure the oven is hot enough but still end up getting either a slightly burned crust pizza or one thats not cooked properly. Ie not airy enough. Ive got the 12g but want to perfect my pizzas. Any help appreciated!
If you want a more crispy crust, the best way is too set the Ooni at a lower temp and cook your pizza for longer. Also use a lower hydration dough, maybe around 60%
Although I’ve not tried it yet, I have heard using a pizza screen for the first few minutes of the cook is a way to lift the base from the stone to slow the bake and develop a more crunchy base.
@@TomVoyageukI found that I was cooking at a too higher temperature and the base was getting too charred.
What temperature would be best for a crunchy nicely cooked base than too charred?
Thank you!
Thanks for watching!
Brilliant, comprehensive starters guide - thanks Tom
Thanks for watching Paul 👍🍕
What are your thoughts on using wood pellets? Thanks
Not my first choice, they can be hard to light and sometimes smoke quite a bit or even go out. They can be ok once you get used to them but often take time to learn
Very useful 🎉
Thanks for watching 👍
great video thanks, i have the karu 12 and use coal + wood, and often suffer from burning the bottom of the pizza...any ideas ?
Thanks so much for checking out my cannel! Do you use a laser thermometer to check the stone temps before launching your pizza? Usually i go for 450c (850f) as an ideal temp. Too hot and the base cooks quicker than the toppings, too cool and vice versa. Also check what flour you're using for your dough, some flour is designed for a higher temp cook, like Caputo for example, and is less likely to burn.
Can I also bake the pizza keeping it on the blade. I have had some problems with a sticking pizza on the stone. Any how to prevent that?
Hey! I wouldn't advise cooking it on the peel, you could be trying to turn the pizza too early if it's sticking? Let the base cook a little bit then turn - thanks for watching 👍🍕
Great you should do some Gozney videos!
Thanks for watching Terry! I have a long list of videos that I want to do, i'm hoping now as the nights are getting lighter I can get some of these done ✅
hi, i have a question. do i keep the pizza vent on throughout cooking the pizza? or do i open and close it. or do i keep it closed?
thanks
Thanks for the comment! If you’re referring to the damper vent in the chimney it’s best to keep it fully open with the door closed. This will give you the correct airflow and help reach those high temps required for cooking pizza
Tom - do you really need the chimney when operating with gas? I was thinking of using the cap to plug the hole. Have not done it but curious about your thoughts.
Yes you do. If you close the chimney, then you need to have the front door open at all time.
Rgr. Thnx much.
Thanks for the question, and the guy who commented previously is correct. I have used the gas burner with the plug in the hole, but cooked all the time with an open door. its to prevent a build up of CO (carbon monoxide)
@@TomVoyageuk ah. Thnx Tom. That makes sense. Appreciate it. Love all your content. Keep it up. Plz.
@@richrico9783 Thanks so much! Happy cooking!
Hi Tom As i am not able to cut wood up is there any supplier out there that supply's bags of suitable wood to use in my Karu 12 Thank you and very good videos
Yea I know of a few, are you based in the UK?
@@TomVoyageuk Thanks for the quick reply Tom. Yeah I'm up in Scotland but don't mind ordering online
Cool, in that case give Paul at Love logs a call as he can provide wood cut to size for the Karu and other pizza ovens! Let him know I sent you 😁
@@TomVoyageuk You're a star Tom. Will do Thanks again. Really appreciated
Really helpful!
Glad it was helpful! 👍
I’ve never kept the door on when cooking. Why do you say it needs to be kept on?
If using wood/charcoal to cook, the door on helps keep the airflow correct and stops the oven from cooling down, if using it on gas, then yes door off all the time (for Karu 12)
Is that a side table on the unity xl? Wheres it from
Yes it is, I got this ex demo from a garden centre but you can find the same one on my Amazon shop!
I’ve never successfully been able to use a peel to get dough off of my counter, into the pizza oven or out of it even using an additional spatula.
Lots of people have this issue, I have a video with some tips that may help - th-cam.com/video/FlcnX6Cdu7k/w-d-xo.htmlsi=tsrP6zZATWI_ZdsT
just put the stretched out dough onto the peel and add the toppings there problem solved
Hi, is it safe to use on a townhome balcony?
Thanks for the comment but it’s really hard for me to say, as I don’t know what your balcony looks like or the building regulations, but as long as there is good airflow and a good surface to place the oven on it will be fine
Is it safe to keep this and use under a gazebo that houses a gas grill?
Yes as long as you have a good airflow and couple of feet gap between the chimney and gazebo roof. I’ve used mine under a wooden gazebo with tile roof many times without an issue
yeh show the bottom!!!! most mine came out beautiful looking....... raw dough on bottom
You have a kamado and an ooni. I’m more interested in if the ooni was worth it, since you can make pizza on the kamado.
Hi Tony, for the amount of fuel/time it took for me to get the Joe up to temp it's def worth having the Ooni. I have however recently purchased a DoJoe which im really looking forward to trying out. Thanks for watching!
@TomVoyageuk Hey!
I'm glad this question was asked as I've just started looking at these today. I have the Kamado Classic 3 and not yet done a pizza. Was considering the DoJoe but for £300 I can get the Ooni. I also considered the fuel and getting the Kamado up to temp, but it doesn't sound cost effective hence me looking at these instead. Be interesting to hear your thoughts if you get the DoJoe and a comparison. Thanks for this video, very helpful and informative 👍
Hi, I actually have the Do Joe in the box but not used it yet as I wanted to do a review on it. Then a comparison vs the Ooni. Hopefully will get these videos filmed soon!
While your crust looks amazing, to me it looks like the toppings are not fully cooked? Do you know of anyway to make the more cooked without burning the crust? (I have some experience in cremating the crust)
It’s all about regulating the stone temp with the flame temp and how well done you want to bake your pizza. Sometimes the toppings can be a bit watery that can make them seem less done, or in this case I used a frozen dough which cooks more quickly in my experience! I hope you’re having a nice Christmas!
Can you use an already pizza crust?
What do you mean? Like a pre made pizza base?
maybe put the basil afterwards.
Maybe
How much smoke will you usually get when you're in using proper coal and hard wood?
When you say proper coal do you mean anthracite coal? because ive only ever cooked using charcoal and wood mixture.
@@TomVoyageuk I meant proper charcoal, my bad
Ah, in that case you get very little smoke using charcoal, as long as it’s good quality stuff 😊
Tried mine last night. It never got above 500°. Not sure what the problem could be 😢
What fuel did you use? And what temp did you get? I often don’t eve try to get up to 500 as I find 420/30 is fine for cooking the pizza type I enjoy
Now i know no one would really want to but i wonder if you can do a frozen pizza in it
it's not something I've tried...I would say it would be too hot and it wouldn't full cook it before it started to burn? But who knows, maybe I need to try it! 👍🍕
is that common? to not cover the whole pizza in cheese? I'm new to the world of pizza cooking. All the frozen pizzas ive bought always covered the whole surface in cheese
It's definitely personal preference to the amount of cheese but also frozen pizzas are a very different style of pizza! 👍🍕
hi look good, how can i buy it
Please use the links in description box below, thank you
@@TomVoyageuk thanks brother
I was using apple wood and it made these black strings flying everywhere, I have no clue if that is right or not.
Its hard to say, as i tend to use only oak, birch or beech in my pizza oven, it could be due to the fibres in the wood but im not sure?
Can you put frozen pizzas in there?
I don't think it would be a good idea as it's a lot hotter than a normal oven, but I can't say for sure as i've never tried it!
I’m still trying decide what’s healthier. Wood or gas before I buy 😩
For a pizza oven? Probably a salad.
Wood is technically more "natural". If you drink so much as one drink it doesn't really matter to begin with, as medical researchers and public health experts now say there is enough data to show there is no safe amount of alcohol.
Having a drink every now and then is fun though, and so is wood-fired pizza!
I mean, realistically how often will you be using the oven, once a month, once a fortnight? I can’t see the health concerns or either being a problem in the long run
how large is the mouth of the oven and the dimensions of your peel? how big of a pizza can you put in it?
For the Karu 12, you need to 12" peel, the bigger ones don't fit properly. A 12" pizza is the max, but i usually go for a 10" pizza, to make life easier
😎
Could you use a shop frozen pizza when defrosted in a OONI
Yes, you could but just run the oven at a cooler temp, say about 180/200°C to make sure the pizza cooks through. It would probably be easier to achieve with the gas burner rather than wood.
@@TomVoyageuk thank you and you and your family have a happy Christmas and new year
I'm surprised that you're allowed to have grills in the UK
Oh really, why?
That dough seemed underproofed.
Also, you didn't slice the pizza or show the bottom. No clue how the oven works if we can't see the results of the bread.
If you check out my other videos, i do show the bottom of the pizza
Sounds like Bear Griles making pizza 😂 but good video tho
My accent you mean? Because Bear Griles is from a completely different part of the Uk than I am! 😂
Good simple video to watch but he never showed the base of the pizza. 90 seconds is not enough time for the base to cook.
Thanks for watching! In some more recent videos I show how the base cooks. For a thin crust pizza 90 seconds is plenty y of time to get a good bake on the base, remember these stones are 450-500 (850-900f) so can cook quickly
I just fucked mine right up at that part. Like 5 mins ago…
uh oh, did you make an accidental calzone?
“Pizzurroven”
What do you mean?
Sorry you lost me when you said charcoal. I despise charcoal. Still a good video thanks
Why despise charcoal? thats a weird thing to dislike so much! Either way if charcoal aint your thing, use wood or gas, all is fins on the karu 12 or karu 16
@@TomVoyageuk I don't like the flavor charcoal leaves on the food! I can just taste it in my food. I prefer wood
People think burning a pizza taste good.Stone doesn’t get hot easy or retain heat.wood or gas is very inconsistent even when spinning open or close gas or their coal .Expensive and gives sun par product
cooking on these pizza ovens takes time to learn, and skill to understand proper fire management, once you have this down, you can get some really great results from the Ooni ovens
Got the bigger box got their coal and wood and stove is Mickey Mouse or Barbie doll toy .not worth my time .don’t trust the Brit he is not a pro
At what point have I claimed to be a pro? If you’re struggling to heat your oven properly that’s down to you, thousands of people use these ovens every day with great results, you know the saying “ A poor Workman blames his tools”?
Not worth it at all! Great video n demonstration but for 90 sec cooking time to do all that adding coal and wood is a waste of time-use your gas oven instead and the taste is still incredible OONI 2👎's down
Thanks for watching Dale, cooking on wood isn’t for everyone but I do quite like making a fire and getting it just right to cook a wood fired pizza, maybe it’s a therapeutic thing 😎
Can't cook pizza lol.
Thanks for watching
Way too hot bro
What a palaver...the gazebo, tables, £350, preparation...just go out and support your local pizza restaurant..
There’s nothing like homemade pizza.
Thanks but your opinion doesn't matter
Excellent . Thank you
You’re welcome!
Ooni to expensive and flymsy. Why not show your Gozney a little more. I have a Ooni 16 and the Gozney Roccbox. My Gozney can rock n roll all day long. They only good thing with my Ooni is that it has a little more room to work with. But Gozney is the one for me. Always hot and ready