Many years ago I had a barrel stove in my workshop next to my house (I live at a high northern latitude), I converted it into a pizza/bread oven using grating, bricks, and pavers, I put a separate door on the back for loading the wood (I have plenty of hard maple on my property so a consistent supply of wood was never a problem). It took me many months of trial and error with wood sizing, venting/airflow, and paver height, before I got good results. My quest for excellent breads and pizza, like the wonderful products found in family bakeries throughout Italy, was quite a longer road. I knew little of 00 flour (it wasn't even available where I lived in the US at the time), minimal yeast use, and other age old tricks and procedures. I finally gave up on my "oven" after about 15 years, I got tired of replacing and welding in new grating every few years. If I were to do it over again, I would build a combination brick oven with a small smokehouse next to it on my patio. You have a very nice place there and what beautiful view. Your review was interesting, intelligent, and well done. I love cooking foods from many different cultures, but I find Italian and French cuisines the most satisfying, maybe it's due to their wide range of methods, ingredients, and flavors, thanks for posting this video, I have subscribed.
Nice honest review! I just wanted to mention that you can flip the stone over while it's cold before you are ready to heat up the oven for your first pizza of the day. That way you don't have to worry about cleaning the surface from the last time you made pizza. Other than that, the Ooni Karu 16 might be a slightly better choice when working with wood, since the door helps retain the heat. I also find that as long as you get the oven nice and hot and mix in some lump wood charcoal, the stone retains its heat fairly well and then it's a matter of just making sure you place a bit more wood on right before you launch the next pizza. I also have a feeling that no matter what type of fuel you use, if you're the cook and you're making individual pizzas for everyone, you won't be getting your pizza until everyone else's is done, since you can only make one pizza at a time in a small pizza oven. As for the type of wood, I've used wood working scraps of oak, ash and a few others as well as the oak from Ooni and pecan from Weber. They all work really well, although the Ooni wood produces a bit more ash and pops and crackles more than the others. I just purchased a box of "pizza split oak wood" from "Gourmet Wood" via Webrestaurant, which costs about half as much as the wood from Ooni, and I plan to try it out this weekend. They also sell other wood for wood-fired ovens for even cheaper. I had to shorten the wood length with my miter saw, but that was really quick and easy. We'll see how it turns out. One of these days I'll try the gas attachment. I have it, but don't have a propane tank yet.
@@GetCooking Yes, the anything on the part of the stone turned upside down burns off, but of course if you want to wipe it down or wash it off, you can check it before you start your next pizza-making session.
Good review , I just bought one , not used it yet . The seasoned wood that has stood and dried out for 12 months is going to burn hotter than fresh wood due to the moisture . I take you point about gas being a more constant even temperature , and loosing out socialising with friends as you are like BBQ guy stuck cooking on the BBQ whilst everyone enjoying themselves , I think an assistant used for keeping the wood fed onto it would be handy.
I was just gifted this by my wife for my anniversary. She did buy me the gas attachment, which I haven't tried yet. I started right out with kiln dried hardwood. The results have been hit and miss, like you said. I figured out after about 4 pizzas that a cool stone means the top overheats before the bottom cook thoroughly. So I started waiting between pizzas, and it got better, but then we wait for 5-10 minutes between pizzas. This is doable I suppose, but it takes ALOT of wood to keep bringing back up to temp. So I agree with you, if the oven stays hot enough. these pies cook so quickly, you're really not adding much by using wood. I am going to tray the gas burner and see how it goes. I suspect much smoother and faster, and pretty much the same goodness...
yep totally agree..go gas..it also allows you to enjoy the pizza while you warm up the stone for the second...otherwise you will just be cooking for others to eat!
I really wanted to get the Karu 12 but as you said, it's not easy when you make many pizzas and with my big family the Koda 12 seems like the way to go.
I have the Ooni 3 pellet oven. I like it, but there were several times when I would add more pellets it would smother the fire out and I would have to wait. Sometimes I already have a pizza in there. I've read that happens with the pellet ones. I want to try the wood fire one with the gas option. My husband really likes the little smoke flavor on his pizzas and he won't get that with the gas.
In that case the dual fuel Karu would be perfect. You will have the convenience of the gas which for me is a must especially when catering for a small gathering and the wood when you want that extra authenticity! If you were to buy it and found this review useful, please use the affiliate codes in the description of the video, you wont pay more but i will get a small commission which i use to keep the channel going! thanks!
I only bought this smaller one, because Karu 16 was not on market yet and older big ones were sold out. Only problem I see is that it is small for baking bread and taller stuff. That pisses me, but I bought it for legit italian pizza in a first place, and it can do it , so I do not regret money spend on it.
Great points made about the challenges of trying to cook and feed the fire! I made 11 pizzas with friends and it had to bee team work! Or disaster! Im going to try gas next too.
Yes exactly! No one ever helps me so i find myself never having fun…which is not the objective! I’ve bought the gas attachment but i still need to try it
Very nice review. I got the excact same experience. Gas is twice as fast at least for many people because I just leave it in full when preparing next pizza. Then ready again. If I do this with wood it takes three times as long to reheat and I can't prepare next pizza at the same time.
I have the Ooni Karu 12G. Here's my one year evaluation... Get the gas attachment and use gas and wood together to get it up to temp. There is plenty of room inside the oven. I crank the gas and fill the wood basket about half full. The basket can be placed about 1/4" - 1/2" from the gas module. When the oven is hot, turn the gas down to lowest setting, add a few more pieces of wood whose flavor you like. Why do it like this: You get the best of all worlds: Temp is very high (gas boosts the temp without so much risk of burning the crust -- once you turn down the flame), flame is low (burning the crust on top edges is a problem with wood or gas if flame is high), you get the wood flavor. I cooked only with charcoal and wood several times and to get the high temp, you need wood... charcoal is like low energy wood... gives stable heat but not the boost you need to reach 900 F. Using wood to get the high temp, you end up with coals radiating massive amounts of energy, which burns the top of the crust. By using gas to get it to temp, you can turn the gas down, and now you have the temp you want, without the radiating coals which can burn your crust in 5 seconds. That surprised me. When heating with just wood, you rotate the pizza, count to 10, and the side nearest the wood is black/on fire. When the heat is radiating not from coals but from the whole oven, it cooks better. Also, I read that oil and sugar should be avoided in the dough because the temps are so high charring will happen. This is not my experience. In fact, making dough with bread flour (or "00"), water, yeast, olive oil, salt, and sugar, and aging it for 24 hrs, you get a better "poof" in the oven, and a superior flavor to the barebones Neopolitan dough recipe.
A coal base is a good idea as it keeps the high temp, but you will not get a flame to cook the top. Wood will give you the flame. I did a shoet video about using cosl plus wood if you want to check it out OONI KARU 12 - Best fuel combination (Charcoal + Wood) for the perfect Pizza ruclips.net/video/iKPfZPcmWt8/видео.html
I have the Karu 12 with the gas attachment, both are useful. The wood gets hotter, and the heat is mostly at the rear. The gas flame is over the top, so your toppings can cook faster. Both work. However, for larger gatherings when I'm making more than 4 or 5 pizzas, I use the brick oven in the backyard (which I built). The downside of that one is it take 3-4 hours to heat up, but the upside is all that themal mass means you can cook a lot of pizzas without worrying too much about heat loss (and then use the residual heat afterwards to cook other things). My point is, for many pizzas, a bigger oven is probably what you want, but for quick, easy pizzas in lower numbers, the Karu is excellent (also great for Pide as well)
Totally agree with your assessment! When you start making 5+ pizza things get a little challenging...the gas helps though as it takes one task off the table
This is exactly I want both. But there is also something called Gozney Dome, which is bit like classic dome oven, but also has gas burner. Check it out! ruclips.net/video/nbtevqDZ17g/видео.html
I really appreciate your review. I am looking at getting a pizza oven and i thought that i wanted the multifuel option. I am starting to think that I may prefer to go with the gas option of the Koda 12 instead of the Karu 12. There's a certain romance that comes with the idea of wood/charcoal, but ease of use and money savings seem to help outweigh that feeling.
After listening to your review, my initial feeling was confirmed, I will purchase the gas fired Ooni. Wood smoke is romantic, but 1-2 minutes isn’t enough time to matter…..I am making pizza, not a Brisket.😀
@@apachehelicopter9032 I’m considering an Ooni pizza oven and have watched a few videos on the Ooni website. It shows steaks being cooked on broiler pans (sold by Ooni, of course) and the wood fired option may impart a different flavor to the meat than gas fired.
You make your life too difficult! Use charcoal to maintain constant temp and add wood right before launching pizza for an immediate temp blast and smoke. Also go to the store and buy basic bbq wood chunks to use with the charcoal...cutting my own wood?? Ha!
Thanks for tip with the charcoal. However bbq wood that fits into the hole is like 100 times more expensive in my store than standard, big wood chunks. I bought gas burner but I found out I can't legally keep a gas bottle in multi-apartament building :(
@@KarolthasI don't know who you're responding to as they clearly deleted their comment, but my brother increased if it takes you literally all the 5 minutes to split wood because you don't have to press. Split your wood if you don't want to, you could just split it right? As you're letting your charcoal come up the temperature. How it should take 0 additional time. In fact, Just split the wood.
Yes i would agree with you, gas makes things so much more manageable and therefore more enjoyable. Have not reied the kods but i use regularly the roccbox which i really enjoy, i have a review of that: ruclips.net/video/FXacUshWwEA/видео.html
@@GetCooking I watched your review. I learned a lot because of your review. The roccbox is almost impossible to find in The Netherlands. I guess it is more popular in the US. I will get the ooni koda 16. Gas is convenient and the extra space gives me the room for other diches, like pide (turkey), moroccon bread, french baguette, etc
There's only three of us & we have a natural gas line on the patio for the grill already. So I bought the Ooni Karu w/the natural gas attachment. I can't wait for it to get here. Great review thank you.
Totally agree with the review, I've had the Karu 12 for 1 year now, and working with wood it's a bit of a challenge, also not worth it really as the pizza doesn't get the woody flavour any way, I'm switching to gas
I think that’s a brilliant review, as a user of this oven. I love using the wood but locally sourced wood is hard to find and manage. I still love it and I’ve learned to deal and manage that. Nice work.
Looking forward to the comparison between the Roccbox. I bought a Roccbox on the basis that gas would be simpler for me and I've heard it before the pizza is only in the oven for 90 seconds which won't take on the wood flavour. The Roccbox design means the gas flame is quite "sooty" and yellow so it is like cooking with an open flame. It comes with a decent peel which is extra to the Ooni so the price difference isn't that great. The one thing that sold it to me was the number of mobile pizza companies who actually use them day in day out meaning the must be rock solid build quality. Which it is
I don’t agree with the wood vs gas thing. “90” is not enough to get the smoky flavour”?! Have you ever eaten pizza in a restaurant? I’ve bought my OONI to burn wood, not gas. If I wanted to use gas, I’d cook with the electric oven. The truth is that this oven is a pain in the ass: it’s nice and simple, but maintaining temperature is HARD
Thanks, this is so helpful! I just got an Ooni Karu 12 as a gift, great to know going in.
glad you found it useful!
Really great video. I can see where the gas attachment would be convenient to have for larger parties.
Thanks! I've bought the gas still got to try it but i think it will be a game changer!
Great review! Thank you!
My pleasure!
Many years ago I had a barrel stove in my workshop next to my house (I live at a high northern latitude), I converted it into a pizza/bread oven using grating, bricks, and pavers, I put a separate door on the back for loading the wood (I have plenty of hard maple on my property so a consistent supply of wood was never a problem). It took me many months of trial and error with wood sizing, venting/airflow, and paver height, before I got good results.
My quest for excellent breads and pizza, like the wonderful products found in family bakeries throughout Italy, was quite a longer road. I knew little of 00 flour (it wasn't even available where I lived in the US at the time), minimal yeast use, and other age old tricks and procedures. I finally gave up on my "oven" after about 15 years, I got tired of replacing and welding in new grating every few years. If I were to do it over again, I would build a combination brick oven with a small smokehouse next to it on my patio.
You have a very nice place there and what beautiful view. Your review was interesting, intelligent, and well done. I love cooking foods from many different cultures, but I find Italian and French cuisines the most satisfying, maybe it's due to their wide range of methods, ingredients, and flavors, thanks for posting this video, I have subscribed.
Thank you very much for the feedback! hope you'll enjoy the other videos!
Great review! Really good points, thank you
great!
Nice honest review! I just wanted to mention that you can flip the stone over while it's cold before you are ready to heat up the oven for your first pizza of the day. That way you don't have to worry about cleaning the surface from the last time you made pizza. Other than that, the Ooni Karu 16 might be a slightly better choice when working with wood, since the door helps retain the heat. I also find that as long as you get the oven nice and hot and mix in some lump wood charcoal, the stone retains its heat fairly well and then it's a matter of just making sure you place a bit more wood on right before you launch the next pizza. I also have a feeling that no matter what type of fuel you use, if you're the cook and you're making individual pizzas for everyone, you won't be getting your pizza until everyone else's is done, since you can only make one pizza at a time in a small pizza oven. As for the type of wood, I've used wood working scraps of oak, ash and a few others as well as the oak from Ooni and pecan from Weber. They all work really well, although the Ooni wood produces a bit more ash and pops and crackles more than the others.
I just purchased a box of "pizza split oak wood" from "Gourmet Wood" via Webrestaurant, which costs about half as much as the wood from Ooni, and I plan to try it out this weekend. They also sell other wood for wood-fired ovens for even cheaper. I had to shorten the wood length with my miter saw, but that was really quick and easy. We'll see how it turns out. One of these days I'll try the gas attachment. I have it, but don't have a propane tank yet.
Thanks! But if you do turn the stone does it still get cleaned? Or do you tent to clean it by hand? Agree with you i always end up eating last :)
@@GetCooking Yes, the anything on the part of the stone turned upside down burns off, but of course if you want to wipe it down or wash it off, you can check it before you start your next pizza-making session.
@@sacadosify how was the wood? :)
Good review , I just bought one , not used it yet . The seasoned wood that has stood and dried out for 12 months is going to burn hotter than fresh wood due to the moisture . I take you point about gas being a more constant even temperature , and loosing out socialising with friends as you are like BBQ guy stuck cooking on the BBQ whilst everyone enjoying themselves , I think an assistant used for keeping the wood fed onto it would be handy.
Thank you Chris, i think a base of coal as well as the wood is best option. And yes 12month dry would be top!
Great video. Thank you so much. Do you notice any taste difference between a pizza cooked in wood fire vs. propane gas? Thank you.
Not at all! Thats why i prefer using the gas…easier and no taste difference
I was just gifted this by my wife for my anniversary. She did buy me the gas attachment, which I haven't tried yet. I started right out with kiln dried hardwood. The results have been hit and miss, like you said. I figured out after about 4 pizzas that a cool stone means the top overheats before the bottom cook thoroughly. So I started waiting between pizzas, and it got better, but then we wait for 5-10 minutes between pizzas. This is doable I suppose, but it takes ALOT of wood to keep bringing back up to temp.
So I agree with you, if the oven stays hot enough. these pies cook so quickly, you're really not adding much by using wood. I am going to tray the gas burner and see how it goes. I suspect much smoother and faster, and pretty much the same goodness...
yep totally agree..go gas..it also allows you to enjoy the pizza while you warm up the stone for the second...otherwise you will just be cooking for others to eat!
I really wanted to get the Karu 12 but as you said, it's not easy when you make many pizzas and with my big family the Koda 12 seems like the way to go.
I’ve just bought the gas extension but not tried yet! I think that will be the game changer
I have the Ooni 3 pellet oven. I like it, but there were several times when I would add more pellets it would smother the fire out and I would have to wait. Sometimes I already have a pizza in there. I've read that happens with the pellet ones. I want to try the wood fire one with the gas option. My husband really likes the little smoke flavor on his pizzas and he won't get that with the gas.
In that case the dual fuel Karu would be perfect. You will have the convenience of the gas which for me is a must especially when catering for a small gathering and the wood when you want that extra authenticity! If you were to buy it and found this review useful, please use the affiliate codes in the description of the video, you wont pay more but i will get a small commission which i use to keep the channel going! thanks!
I only bought this smaller one, because Karu 16 was not on market yet and older big ones were sold out. Only problem I see is that it is small for baking bread and taller stuff. That pisses me, but I bought it for legit italian pizza in a first place, and it can do it , so I do not regret money spend on it.
I use a small fan or my Roibi small blower. It adds combustion air to increase temperature . And ,more importantly, decrease heating and cooking time.
Great points made about the challenges of trying to cook and feed the fire! I made 11 pizzas with friends and it had to bee team work! Or disaster! Im going to try gas next too.
Yes exactly! No one ever helps me so i find myself never having fun…which is not the objective! I’ve bought the gas attachment but i still need to try it
@@GetCooking would be nice to see a comparison of koda vs karu on gas!
Very nice review. I got the excact same experience. Gas is twice as fast at least for many people because I just leave it in full when preparing next pizza. Then ready again. If I do this with wood it takes three times as long to reheat and I can't prepare next pizza at the same time.
thanks! i've just bought the gas attachment still need to try it. i think it will be game changing
I have the Ooni Karu 12G. Here's my one year evaluation... Get the gas attachment and use gas and wood together to get it up to temp. There is plenty of room inside the oven. I crank the gas and fill the wood basket about half full. The basket can be placed about 1/4" - 1/2" from the gas module. When the oven is hot, turn the gas down to lowest setting, add a few more pieces of wood whose flavor you like. Why do it like this: You get the best of all worlds: Temp is very high (gas boosts the temp without so much risk of burning the crust -- once you turn down the flame), flame is low (burning the crust on top edges is a problem with wood or gas if flame is high), you get the wood flavor.
I cooked only with charcoal and wood several times and to get the high temp, you need wood... charcoal is like low energy wood... gives stable heat but not the boost you need to reach 900 F. Using wood to get the high temp, you end up with coals radiating massive amounts of energy, which burns the top of the crust. By using gas to get it to temp, you can turn the gas down, and now you have the temp you want, without the radiating coals which can burn your crust in 5 seconds. That surprised me. When heating with just wood, you rotate the pizza, count to 10, and the side nearest the wood is black/on fire. When the heat is radiating not from coals but from the whole oven, it cooks better.
Also, I read that oil and sugar should be avoided in the dough because the temps are so high charring will happen. This is not my experience. In fact, making dough with bread flour (or "00"), water, yeast, olive oil, salt, and sugar, and aging it for 24 hrs, you get a better "poof" in the oven, and a superior flavor to the barebones Neopolitan dough recipe.
Thanks for sharing!
Dude thank you so much ☮️❤️
Glad you found it useful!
"you need to love dealing with the wood" - - quote of the video XD
awesome info, thanks!
Ahaha if you put it that way it does sound a little weird 😂😂
What if you just use charcoal? would it be as big as a problem?
A coal base is a good idea as it keeps the high temp, but you will not get a flame to cook the top. Wood will give you the flame. I did a shoet video about using cosl plus wood if you want to check it out OONI KARU 12 - Best fuel combination (Charcoal + Wood) for the perfect Pizza
ruclips.net/video/iKPfZPcmWt8/видео.html
What a great video!
thank you so much - hope it was useful
I have the Karu 12 with the gas attachment, both are useful. The wood gets hotter, and the heat is mostly at the rear. The gas flame is over the top, so your toppings can cook faster. Both work.
However, for larger gatherings when I'm making more than 4 or 5 pizzas, I use the brick oven in the backyard (which I built). The downside of that one is it take 3-4 hours to heat up, but the upside is all that themal mass means you can cook a lot of pizzas without worrying too much about heat loss (and then use the residual heat afterwards to cook other things).
My point is, for many pizzas, a bigger oven is probably what you want, but for quick, easy pizzas in lower numbers, the Karu is excellent (also great for Pide as well)
Totally agree with your assessment! When you start making 5+ pizza things get a little challenging...the gas helps though as it takes one task off the table
This is exactly I want both. But there is also something called Gozney Dome, which is bit like classic dome oven, but also has gas burner.
Check it out!
ruclips.net/video/nbtevqDZ17g/видео.html
Thanks, great review. I'm looking for a kind of pizza oven like this.
Thanks! Happy you found it useful!
I wonder do you use dry wood or do you just use what you find?
I keep this in my parent's farm. We try the wood after cutting it to use for pizza over, wood fire oven, stoves etc...
I really appreciate your review. I am looking at getting a pizza oven and i thought that i wanted the multifuel option. I am starting to think that I may prefer to go with the gas option of the Koda 12 instead of the Karu 12. There's a certain romance that comes with the idea of wood/charcoal, but ease of use and money savings seem to help outweigh that feeling.
I'd get the shrsl.com/4h07d if you are not a fanatic about the wood - then don't get into the hustle.
After listening to your review, my initial feeling was confirmed, I will purchase the gas fired Ooni. Wood smoke is romantic, but 1-2 minutes isn’t enough time to matter…..I am making pizza, not a Brisket.😀
Exactly! Glad it was useful!
I had both, wood fire much better tasting pizza!
You know you can get the multi and has options of both
@@apachehelicopter9032 I’m considering an Ooni pizza oven and have watched a few videos on the Ooni website. It shows steaks being cooked on broiler pans (sold by Ooni, of course) and the wood fired option may impart a different flavor to the meat than gas fired.
You make your life too difficult! Use charcoal to maintain constant temp and add wood right before launching pizza for an immediate temp blast and smoke. Also go to the store and buy basic bbq wood chunks to use with the charcoal...cutting my own wood?? Ha!
Thanks for tip with the charcoal. However bbq wood that fits into the hole is like 100 times more expensive in my store than standard, big wood chunks. I bought gas burner but I found out I can't legally keep a gas bottle in multi-apartament building :(
@@Karolthas get an axe and split those cheap large chunks
@@matty7758 nobody ain't got time for that
Cool story bro. I have full time job, wife, 16yo daughter, dog and 2 cats. If you like it so much you can come to my place and split some wood ;)
@@KarolthasI don't know who you're responding to as they clearly deleted their comment, but my brother increased if it takes you literally all the 5 minutes to split wood because you don't have to press. Split your wood if you don't want to, you could just split it right? As you're letting your charcoal come up the temperature. How it should take 0 additional time. In fact, Just split the wood.
Thanks for the review. I will probably go for the koda 12 or 16. I don't want to buy wood from Ooni everytime.
Yes i would agree with you, gas makes things so much more manageable and therefore more enjoyable. Have not reied the kods but i use regularly the roccbox which i really enjoy, i have a review of that:
ruclips.net/video/FXacUshWwEA/видео.html
I understand that, but I found a local place that sells wood for restaurants and I got a tool to break it up in the kindling and it works just fine.
But I do have the gas attachment that I also love
@@GetCooking I watched your review. I learned a lot because of your review. The roccbox is almost impossible to find in The Netherlands. I guess it is more popular in the US. I will get the ooni koda 16. Gas is convenient and the extra space gives me the room for other diches, like pide (turkey), moroccon bread, french baguette, etc
@@christopherdobrosky8030 do you use the gas or wood more? I am going to buy the gas attachment
I've got one and it's awesome 🍕
Did you also get the gas attachment?
Not yet still charcoal and wood which I love doing gas burner on order
There's only three of us & we have a natural gas line on the patio for the grill already. So I bought the Ooni Karu w/the natural gas attachment. I can't wait for it to get here. Great review thank you.
Thanks a lot! you are going to love it!
Totally agree with the review, I've had the Karu 12 for 1 year now, and working with wood it's a bit of a challenge, also not worth it really as the pizza doesn't get the woody flavour any way, I'm switching to gas
Yep...agree
excellent review. After watching this video, I think I prefer the gas option.
thanks and yes me too :)
I think that’s a brilliant review, as a user of this oven. I love using the wood but locally sourced wood is hard to find and manage. I still love it and I’ve learned to deal and manage that. Nice work.
Thanks for watching!
Wood most likely adds no flavor. But the smell it produces may be why we feel as if it does
An amazing olive tree you have there, Sir!
I am lucky, i am in the middle of an olive farm there
@@GetCooking that is beautiful. your whole area seems lovley!
Love the wood fired plus I have all the free apple wood I could want. I have one person prepping the pizza while I cook them and drink drink my beer!
That sounds like the perfect set up!
Come on dude... you add some charcoal briquettes to help you maintain a good temperature and easy to ignite the chunks of wood you are feeding it. 😅
Why not Roccbox? Loooks much better.
I am about to publish a roccbox vs karu comparison should be up in the weekend :)
Price
@@oge0480 also wood vs gas is a big difference in terms of cooking experience. When you buy the gas add-on then price is comparable to roccbox
Looking forward to the comparison between the Roccbox. I bought a Roccbox on the basis that gas would be simpler for me and I've heard it before the pizza is only in the oven for 90 seconds which won't take on the wood flavour. The Roccbox design means the gas flame is quite "sooty" and yellow so it is like cooking with an open flame. It comes with a decent peel which is extra to the Ooni so the price difference isn't that great. The one thing that sold it to me was the number of mobile pizza companies who actually use them day in day out meaning the must be rock solid build quality. Which it is
I don’t agree with the wood vs gas thing. “90” is not enough to get the smoky flavour”?! Have you ever eaten pizza in a restaurant?
I’ve bought my OONI to burn wood, not gas. If I wanted to use gas, I’d cook with the electric oven.
The truth is that this oven is a pain in the ass: it’s nice and simple, but maintaining temperature is HARD
You live in Paradiso!!!! What a property!
Thanks! you should come visit! www.passodellapalomba.com
It's been proven that wood fire pizza doesn't add taste
It's all about how hot and fast its coocked
Yep! I agree i cant taste the difference
"if you need to make 10 pizzas..." who needs to make 10 pizzas for their family? Buy a commercial oven for that.