I'm trying to figure out how to get crisper bottoms to my pies on the koda 12. I preheat for 30 mins, and even turn the flame to the lowest setting. Any other tips?
As long as the stone is hot without burning the dough, you should achieve that crispy base, and if you are on lowest setting, it will cook for longer and that should crisp the base up too….so… is it the ingredients of the dough maybe? Do you use very moist toppings? Do you store your stone inside so it’s not damp? Some of these things could affect it.
Whoever watch ur video will end up with one of the oonis oven. Mine is ooni karu 12g. I havent bought peel turner yet do u think its worth to have it thanks
Hi - thank you and have fun with the Karu 12G and yes, I would recommend getting a turning peel where you turn inside the oven - it will take a bit of practice but it’s worth learning to use one as you can keep the pizza against the heat of the oven as it cooks and it gives you more control of the pizza to make small adjustments to the placement of the pizza. 🍕👍🔥
I love my Koda 12, thanks for the great information. 🙏💕🥰
Thank you!! 🍕🔥🍕🔥
My compliments! It looks delicius ! Gnam gnam gnam 😊
Thank you!!!
I'm trying to figure out how to get crisper bottoms to my pies on the koda 12. I preheat for 30 mins, and even turn the flame to the lowest setting. Any other tips?
As long as the stone is hot without burning the dough, you should achieve that crispy base, and if you are on lowest setting, it will cook for longer and that should crisp the base up too….so… is it the ingredients of the dough maybe? Do you use very moist toppings? Do you store your stone inside so it’s not damp? Some of these things could affect it.
What type of yeast do you use as most of the sachet type come in 7g packets, 👍
I use Allinsons and it comes in a small round metal pot which I then store in the fridge.
Whoever watch ur video will end up with one of the oonis oven. Mine is ooni karu 12g. I havent bought peel turner yet do u think its worth to have it thanks
Hi - thank you and have fun with the Karu 12G and yes, I would recommend getting a turning peel where you turn inside the oven - it will take a bit of practice but it’s worth learning to use one as you can keep the pizza against the heat of the oven as it cooks and it gives you more control of the pizza to make small adjustments to the placement of the pizza. 🍕👍🔥
This girl 👱🏻♀️is actually a pizza 🍕 addict 😂 I know because I am the same 😋🤤🤣🤣🤣
🍕👍😂
Your undercarriage looks a bit pasty
😁. I think it could’ve browned up nicer considering the stone was so hot!