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@@Lewiss_Bar_and_Grill Good to know, thanks! Let me know how it goes when you make it 👊🏻

@@grahamkitchen6650 Not sure Graham sorry, it was very old and we’ve now moved from that house

@planetfriendlyfirewood I would have taken it with me onto the next house ,but thanks all the same 👍.

@ Brick built so it’s a fixture, but it was super inefficient!

@@Lewiss_Bar_and_Grill Cheers! It was… for four days straight 😂

@@tigerlilly2098 Ahh thanks very much!!! The sear is the part to look out for, if you’re getting too much colour on it, just move it to the indirect side and close the lid… it’ll keep coming up to temperature while your fire dies down a bit. Best of luck and Merry Christmas 😁

@@DogScreenTV 20 minutes, but I prefer using a base of lumpwood charcoal and giving it a bit longer running at full temp before I cook, so aim for 30+. Check our page for full how to videos 😁

@@CountryWoodSmoke A version of your recipe was the first one I did!

@planetfriendlyfirewood love where this one is, really good with Chuck too

Thank you! If I'm honest I don't pay much attention to time, just cook to temperature and make sure it's on with plenty of spare time - it will rest and stay warm for ages if needed! But I'll go and check the video footage and see if I can give you a rough estimate 😊

@@starturk5308 Usually around 63%, you can find my dough recipe on our page

@@jtb52 What pellets are you using? Chimney cap off, flue wide open?

@@janovewaldner1 Hi, if you go take a look at our page, you’ll find a full length tutorial on baking pizza in the Karu 12 :)

Dude, we're not going to go through all of it. Is it 1 min or 45 seconds?

@@landysok90 Neither

@@PetereBath Thanks mate! The slaw is 👌🏻 and if you haven’t seen it, the tortilla process is on Insta

@@Camille.I I assume you’ve tried it to be able to criticise it so rudely? Try and be kind Camille 💚

@@8723402jm Yes if you want heavily smoked salt you need to smoke for much longer, I do explain in the video I only had time for a short smoke - the video is more about how to get set up. The level of smoke is right though, it should be subtle not heavy…

@@Baldbbquk Thank you! I’ll be trying to film some more Kadai content nearer to spring once the weather suits using it a bit more 😁

@@rockywalkie626 It’s a bianchi pizza brother

@@AmandaWoolsey This was 750g but I went small as it was my first one, you can do a kilo loaf, sometimes a very good ear catches on the door but usually it’s okay! I’ll do a full process video sometime soon…

@@daviddodd7855 Go with this if you’re new, the 24h if you’re a bit more experienced! They’re from Dunelm 😁

@ cheers. Been making pizza for a few years but haven’t ventured past a really quick Ooni dough. Will try and prep the 24 hour one tomorrow to have on Friday

@ Longer dough is a game changer! What flour are you using?

@ Cotswold pizza flour

@ Perfect for 24h proving 🔥🔥🔥

@@1234hijs Your wood either isn’t dry enough or you’re using softwood. Buy ours 👍🏻🔥

@@planetfriendlyfirewood says the wood salesman ;-). I use kilndried ash wood...

@@1234hijs Are you splitting larger logs down?

@@planetfriendlyfirewood yes

@@1234hijs That’s probably your problem, our wood is cut then dried as kindling, so it’ll be probably 12% moisture throughout… even very dry logs will be 12-15% on the outside but over 20% in the middle, as it’s the average moisture that’s regulated not the point of highest moisture. So anything from inside a log is going to be a lot higher in moisture than purpose cut pizza oven wood. Says the wood salesman 😉

@@TheFenian1 Hello! The lids are just rain caps for when not in use, you always need the chimney wide open for good airflow while using 🙂

@@yotubby100 Yep, lots going on when filming, but it makes minimal difference. Slow day?

@@Ccels5765 400-420°C is the sweet spot 👌🏻

@@LauraT1719 Yep this is exactly how I set up for longer cooks

@@planetfriendlyfirewoodawesome cheers. Should help me keep the temp down too 😅

@@LauraT1719 Air control is key to keep the temp down too! With this setup and lumpwood you can choose to run it anywhere from 100-200°C pretty easily by adjusting your vents 👍🏻

@@planetfriendlyfirewood perfect ! I will keep bottom one open slightly and work from there. Thanks as always :)

@@kawagonzo6951 What a weird comment 😂

@@sterobloc6645 Large pieces will burn slower, and taking the tray out will restrict airflow also causing the wood to burn slower… so it might be less work but it will probably be a lower cooking temperature…

@@kh2716 😂 thank you!

@@mrpotat680 Sincere apologies, “dough that needs about a minute of basic kneading” didn’t have quite the same ring to it 🥺

Thank you! Any questions on wood just let me know 🔥

@@mattseymour8637 No definitely not - Oonis work so well because of well designed airflow, you want it empty! Although with good wood you should find you have very little ash left over 🔥

​@@planetfriendlyfirewoodOk will give that a go and as you say I think the airflow on them is what works well but I haven't used mine yet and arrived yesterday.

@@mattseymour8637 Where are you based? Got a few more Karu videos on our website, will send you UK or US version depending where you are

​@@planetfriendlyfirewoodI'm in the UK and have seen a few videos to get an idea but that would be helpful. Can I ask what temperature the manual says to cook at as haven't looked at that part in it yet?

@@mattseymour8637 Not sure about the manual sorry! I aim for 400-420°C stone temperature, and make sure you have a rolling flame at the back. First few are quite stressful as you have to turn the pizza every 15-20 seconds… www.love-logs.co.uk

@@ajpepe72 Right now I’m using nothing but Sonata which is a British flour, you can buy online direct from Wrights Baking if you’re in the U.K. - it’s really wonderful stuff!

@ajpepe72 id be careful following a pizza dough recipe where the person making it doesn't really understand such a simple question. Sonata seems to be a neapolitan "00" high protien pizza flour or in the U.S. you can use Caputo or Anna 00 flour for best results. King Arthur and bobs red mill has it as well but they are not as high quality.

@@ez6790 I assumed it would be 00 but was looking for which brand which was answered, as I’m in uk so handy to know suppliers.

​​@@ajpepe72i guess you also know that you have to have a high temp pizza oven as well for this type of flour or your pizza is going to come out like sh*+. Best of luck 🫡

@@ez6790 What do you mean? He asked me what flour I’m using and I replied… which part of the question didn’t I understand?

@@onepizzaboy3369 Thank you Rob! Great flour and a long time balled up is the key 🔥

@@davy1972 No problem! Currently editing same day dough process with less yeast too, should be out next week 😁

@@andrejvindis933 It’s a Kadai accessory that you can find on their website! Not sure if it fits non-Kadai branded pits or only their own

Thanks for the feedback!

@@danielwalker579 Ahh that’s awesome thank you! Next time you need wood, you know where to come 😁

@@hollywo0dx No, nothing at all

@@crooster1 Agree, this video is three years old! Our old vids are more about how to use the oven & timing than they are about technical pizza skills, I was only a beginner back then 👍🏻

@@adamellistutorials I don’t personally find you need to, that’s something needed for larger wood ovens but the Dome is too compact to need to do that, the stone is saturated with heat by running the central fire

@@stuartcox2785 It’s an Emba 10 inch, we did used to sell them but you can buy them direct if you’re in the U.K. - not cheap but will last a lifetime 👍🏻

@@haystick Thanks you’re so kind 😂 Nothing wrong with proper cold pressed rapeseed oil 👍🏻

@@adamellistutorials Do you mean peel? If so it’s the old Gozney one

@@tjgraham4 I still to this day can’t stop it, whatever I try 😂

@@ThePizzaGuyJon Thanks Jon appreciate it! Anything you can do to get this documentary seen more, we would appreciate 👊🏻

@@almusti There are two answers… it only takes 10 minutes to get the air temperature that high, but it takes around 45 minutes to make sure the stone is saturated at the right temperature 🔥👍🏻

@@planetfriendlyfirewood that’s grand. Thank you for the reply.

@@kennykennington5876 Thanks so much Kenny, it’s home chefs like you that we put the event on for, so we’re so glad to see it so well received ❤️

@@BigAlsBBQ Cheers Al! What classes do you mean?

@@callumthompson5403 Thanks Callum!

What a lovely attitude to life 🥰