Nice to see even in this rubbish weather, almost ready to start using my Karu 12, which has been dormant in the garden for the last 5 months! Would be good to see something other than pizza, or cooking at lower temperatures and how to control that using just wood. Keep up the great work
Thanks Kenny! The weather has been holding us back too, but I have a long list of content to film ASAP. Steaks, chicken and NY style (lower temp) pizza all on the list 👍🏻
great video, great technique. But are you not worried about the black burned spots? I mean, I know its kind of a quality sign - but I find the spots making the taste kind of bitter. I will try to put some olive oil before launching, maybe that will help to keep the dough from black burned spots. Or any other advide in that regard? Thanks!
So this pizza is a little over for me, it’s hard to get it all right while filming sometimes. But pizza cooked at 450°C is going to have some balls spots, for us they don’t taste bitter though. Olive oil burns at 230°C so is going to make matters much worse! Just pay good attention to your turns if you want less char 👍🏻
I don’t really know sorry… I usually use a lump wood charcoal base, that only needs topping up with a handful of lumpwood charcoal every 10-15 minutes, then sticks of hardwood kindling to bake pizza - it’s pretty fuel efficient!
Fantastic video thank you for sharing. Just question do you use wood or charcoal or pellets for this pizza oven? And how much? I’m interested in getting this exact same, set up as you. Cheers
What temp do you want the ooni at before starting? I know with wood it gets very hot but curious if there is a temp you’ve been the most successful with.
Which oven do you have? Typical causes of burning are: - stone not hot enough so top bakes before base is finished, are you measuring stone temp? - sugar or oil in your dough, do you make it yourself?
This is amazing! I just tried my first one and was a nightmare!! Our dough was not good and i didn’t have senolina I used flour to release and it didn’t go well at all
Thanks! The 15s count works wonders, sometimes it’s a little under still but it’s rarely burned. Is it a new oven? Proper 00 flour really is a game changer 👍🏻
@@planetfriendlyfirewood do avoid to burn the border... not healthy, not tasty. You have of course to lower a bit the temperature. Maybe if an italian (two italians considering also myself) are telling you something about a Pizza, it worth a try 😉 We also dont put parmesan below, maybe later at the top but this is just a matter of taste. I personally put basils also at the end, to avoid burning it.
@@Grissinen No, I’m saying I’m not a pizza channel, I’m a home user baking pizza for me and showing people how to use small ovens effectively - I’m not trying to show 100% authentic pizza or claiming my pizzas are that, I’m showing what I’m personally capable of
It’s just charcoal, which is commonly used to purify water - if it’s clean enough to purify water, it’s not going to be a problem on my hands. Cheers for your concern though 👍🏻
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
That dough stretching 👌
My man! 👊🏻
That was the perfect tutorial I was looking for. A humble thank you to you and the crew at Love logs❤
Boom! This is why we do what we do - thanks for the feedback 😁
This was just the most well made and easy to understand RUclips how to video I've ever seen.
@@danielwalker579 Ahh that’s awesome thank you! Next time you need wood, you know where to come 😁
Dude, this video is solid. Some many good tidbits for cooking a pizza.
Thank you! 👊🏻
my first cook on my Karu was such a failure. This vid is a big help for the next one. Thanks!
Beautiful pizza, a work of art.
Cheers!
Really perfect explained. Also tricks shown.
Ahh thank you that’s very kind! Steep learning curve to start but it gets easier quickly 😃👍🏻
Nice to see even in this rubbish weather, almost ready to start using my Karu 12, which has been dormant in the garden for the last 5 months! Would be good to see something other than pizza, or cooking at lower temperatures and how to control that using just wood. Keep up the great work
Thanks Kenny! The weather has been holding us back too, but I have a long list of content to film ASAP. Steaks, chicken and NY style (lower temp) pizza all on the list 👍🏻
every move was calculated 👍
I like to think so!
Cool.
Thanks 😃
Looks like someone else watches Vito. Well done!
Not really too much, more practice
great video, great technique. But are you not worried about the black burned spots? I mean, I know its kind of a quality sign - but I find the spots making the taste kind of bitter. I will try to put some olive oil before launching, maybe that will help to keep the dough from black burned spots. Or any other advide in that regard? Thanks!
So this pizza is a little over for me, it’s hard to get it all right while filming sometimes. But pizza cooked at 450°C is going to have some balls spots, for us they don’t taste bitter though. Olive oil burns at 230°C so is going to make matters much worse! Just pay good attention to your turns if you want less char 👍🏻
@@planetfriendlyfirewood Okay thank you very mich for the info! 👍👍👍
Hi. Thanks for the video. Could you share how much wood is consumed per hour of cooking?
I don’t really know sorry… I usually use a lump wood charcoal base, that only needs topping up with a handful of lumpwood charcoal every 10-15 minutes, then sticks of hardwood kindling to bake pizza - it’s pretty fuel efficient!
Thanks for the reply.
Fantastic video thank you for sharing. Just question do you use wood or charcoal or pellets for this pizza oven? And how much? I’m interested in getting this exact same, set up as you. Cheers
Cheers! This one uses charcoal and wood, no pellets. We only sell the fuel so you would have have to check out Ooni’s own website for pricing…
What temp do you want the ooni at before starting? I know with wood it gets very hot but curious if there is a temp you’ve been the most successful with.
@@Ccels5765 400-420°C is the sweet spot 👌🏻
perfect , which temperature did you cooked ?
Always above 400C stone temperature, ideally 420-430C, sometimes as high as 450-460C
Thanks Mate for the video. What is the temperature in your Ooni when you insert the pizza?
I usually aim for 420C stone temp, but anything 400-450C is okay
I have a different type of Pizza oven and I'm trying to get away from over burning my Pizza.
Any idea?
Is it a good idea to lower the flame?
Which oven do you have? Typical causes of burning are:
- stone not hot enough so top bakes before base is finished, are you measuring stone temp?
- sugar or oil in your dough, do you make it yourself?
This is amazing! I just tried my first one and was a nightmare!! Our dough was not good and i didn’t have senolina I used flour to release and it didn’t go well at all
It’s all a learning curve - the more you try the better it will get!
What semolina do you use? Cheers
Sorry for the delay, usually the caputo semola but any fine semolina is good
Nice work man, that pizza was perfectly cooked, I will try the 15 seconds method on mine. I ordered a caputo flour bag to start playing with my karu
Thanks! The 15s count works wonders, sometimes it’s a little under still but it’s rarely burned. Is it a new oven? Proper 00 flour really is a game changer 👍🏻
Try caputo nuvola is 🤤
great job try to turn the pizza every 25 seconds in order to cook it in 100 seconds
I turn them every 15 seconds and cook them in 60 seconds - why would I want to extend that to 100 seconds? 😂
@@planetfriendlyfirewood do avoid to burn the border... not healthy, not tasty. You have of course to lower a bit the temperature. Maybe if an italian (two italians considering also myself) are telling you something about a Pizza, it worth a try 😉 We also dont put parmesan below, maybe later at the top but this is just a matter of taste. I personally put basils also at the end, to avoid burning it.
@@Grissinen I’m selling wood for pizza ovens, not saying I’m the best pizza chef in the world 😂
@@planetfriendlyfirewood OK, so if I'm selling Kitchen Aid machines, I'm the best chef in the world... everything clear 🤣
@@Grissinen No, I’m saying I’m not a pizza channel, I’m a home user baking pizza for me and showing people how to use small ovens effectively - I’m not trying to show 100% authentic pizza or claiming my pizzas are that, I’m showing what I’m personally capable of
you have burnt the pizza because you haven't reduce the flame
It’s a wood oven 😂 I prefer to cook very hot and that level of char is just how we like them 👍🏻
Too much semolina, WAY too much.
Just checked… you don’t seem to have any videos of how to do it better?
oof you got em 😂
burnt pizza, in Italy you cannot serve, sale o r eat it
I’m not in Italy and I’m only cooking it for myself 👍🏻
Filthy hands bro! I hate when chefs are so cavalier about kitchen hygiene.
It’s just charcoal, which is commonly used to purify water - if it’s clean enough to purify water, it’s not going to be a problem on my hands. Cheers for your concern though 👍🏻
@@planetfriendlyfirewood I got you. My bad for jumping the gun bro. Great looking pie tho.