OONI PIZZA OVEN TIPS - 5 Common Mistakes Ooni Owners Make
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- Опубликовано: 1 авг 2024
- Ooni pizza ovens are a great and easy way to get started on your pizza making journey, but the first few attempts can sometimes be a bit of a learning curve! In this video, I share with you 5 common mistakes Ooni owners tend to make, and how to avoid them! I hope you find it useful!
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Great video as always. Thank you for the work you have put into these videos and the channel. Thanks to your tips I upgraded last week from a second hand wood pellet oven to the Karu 16. And man does it make a difference, it's so much more relaxed by cooking with wood and lumpwood and it already made some very nice pizza. Thank you for your work it's much appreciated!
Hey! Thanks for your comment, I really do enjoy making these videos and I'm glad you've enjoyed watching them.
That's a great upgrade, The Karu 16 is an amazing oven!
This was great to watch! Thanks for the helpful tips!
Glad it was helpful, thanks for watching!
Great video really helped
Glad it helped
Great video. I been having issues coming up to temperature and getting a good consistent temperature across the oven. I will give your suggestions a try. Thanks for making this!
You’re welcome thanks for the comment!
Quick update. Made a small change based on the air flow. The pizza turned out better. Although the oven itself could be 6 in longer. I burnt one side if the first one.
I love you tech tips .. thank you
I hope the tips helped!
My GE microwave from 2005 finally crapped out. At first ruclips.net/user/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Ooni is an expensive way to make toast 😛
Hi Tom. Excellent! Great info and well done.
As far as multiple peels go I totally agree. I have three. A wood for the launch, WAY less sticky than the steel. A small steel for getting under one side for a quick spin half way through the cook, and I retrieve on a Stainless quite similar to yours. I'd recommend you try a wood peel to launch... Cheers!
That sounds like the perfect combination 👍🍕
Love all your help! I have a great dough but still issues with top cooking faster than bottom in my karu16 with gas or coal usage
have you checked your pizza stone is up to 450C/850F before cooking? if so, try putting less fuel in the basket to reduce the flame size
The airflow thing is key. So many people don’t understand that at first. Great tips
I don't understand the airflow. I was using apple wood and it made black strings that were flying around.
@@i_want_pizza7576 was it not totally dry? I try to not overload the fire as well, only adding 1-2 pieces at a time until they catch and are burning well. Always keep chimney wide open.
New Karu 16 owner here and I really appreciate your videos. I wish I'd used one of your links to purchase the oven so I could have helped you out a bit.
Hi Jeff, I'm glad that my videos are helpful! I appreciate the comment 👍🍕
Hey Tom would love to see a Focaccia made in this ooni ..Let's Go ! 😁
Great idea! Its my 2023 plan to do more recipes in the ovens next year
Danke!
You’re welcome!
I have a Karu 12G. Fired it up to 485 C, nice rolling flames, launched the Neopolitan pizza and within seconds it caught fire. So I now let the rolling flame dissapear and then launch the pizza. After you have taken the pizza out, refuel, eat your pizza and come back to launch the next one. Works perfectly every time.
Thanks for sharing! Good tips for others who may have the same problem
this is a pro vid, mate.
Thanks for watching! 👍🍕
Thanks for your vids Tom, just received our Ooni oven and looking for all the tips we can get, yours are a no nonsense god send.
Where did you get the table your oven stands on ?
Thanks so much! My table is a Unity XL from Keter! Good sturdy table with decent storage
3:30 it helps to say the SI unit when talking about temperature. From your other video I know it's Celsius, although maybe you call it centigrade, not sure.
Good point - I am in the UK so we use celsius, but I'll try remember to give both temps next time
Used our ooni for the first time tonight. Just used good quality hard wood and no coal but might try with coal next time. Overall it was fast more successful than i expected! The first pizza got a little too well done but wasn't beyond edible 😂
Wooden peel to launch, metal to turn and retrieve. Never a problem.
Classic wooden peel is always a charm!
@@TomVoyageuk Hey, if you're going to bake with wood, it's just...proper. LOL Ciao, Tom.
Wooden peel to launch is game changer. Works perfectly every time.
I’m moving from a large wood fired oven to a Karu 16. Can I start a fire on the stone then push it back?
Great tips. I always seem to have a problem after my 3rd pizza. I can't seem to get it to come back up to temp. It drops to around 300-350 celsius and I have a really hard time bringing it back up. Any tips?
Thanks for the question, there is no quick fix here but my go to, is as soon as the the last pizza is pulled out, get a fresh log or wood chunk on the fire to get things hit again. It can take about 10 minutes but should give you the boost you need to get the stone hot again!
No.1 is too many beers when you’re on cooking shift 🍻
how do you prevent black soot on the window of the Karu 16? I got that one based on your recommendation
Usually i use a mixture of wood and charcoal, which creates less soot, and stops the glass going black. But if just using wood only, i leave the front door open longer just to get the fire going, as it needs to be really hot to not create the black soot. Even still it will sometimes get black on it, but i just clean it off with a paper towel.
At what temperature to bake bread?
ever tried using the karu for low temp cooking low n slow style?
Nah, i think it would be really hard to control low temps, plus i have a kamado joe, which i use for low and slow cooks
Hi Tom, do you run the karu 16 under your pagoda, just wondered if it would get too hot ?
Hey! Yes I do, the roof is pretty high so I don't have a problem with it getting hot 🍕👍
In my country, we don't have much hardwood only lumpwood, does that effect the result or not?
When I say hardwood I mean actual wood like oak or beech, when talking about lump wood I refer to lump wood charcoal
I have not ever used one of these but have watched quite a few of these videos.
Question about heating the stone. Placing charcoal in a pan and setting on the stone, would that help pre heat or maintain between bakes? Have not seen it done so wondering if it doesn’t work or a bad idea.
It would probably work, but i would say it's quite unnecessary. These oven can retain quite a bit of heat in the stone for 3-4 pizzas, and only take 10 minutes to heat the stone back up. Its more about learning to maintain temps and getting a good level of experience with your oven
@@TomVoyageuk Ahh ok, thanks. Watching these videos help get an idea so about these but good to learn practical use. Thanks.
please comment on why the gas burner keeps turning off
Please can you explain in a bit more detail what you mean? Are you having an issue with your gas going out?
Yes the gas repeatedly keeps switching off. (every 3 to 4 Minutes)
I have trouble shoot and followed all of the required instructing including but limited to eating 5 minutes before retrying.
I am at a loss why you sell a new product ($) with a step by step instruction on how one should rectify the product; is not already tested?
This could (is) be a safety issue and can possibly, put people lives in jeopardy.
Cheers
FYI, i replied to your other comment on my other video addressing this.
I used cheap charcoal for my weber and whilst in the chimney starter smoke was absolutely horrendous. When i picked up my Ooni Karu i bought some good quality charcoal and i was shocked by how little smoke there was.
It really does make a lot of difference!
Do you cook with the door open or closed?
closed usually if I'm cooking on wood or charcoal
Tried everything and Karu only gets hotter than our oven about 1 in 5
It would be nice for your American followers if you broke down temps to Celsius AND Fahrenheit. :)
Usually I do
5oo degrees C or F?
Thats 500 Degrees Centigrade, so would mean about 900°f
@@TomVoyageukTom, this is much too hot 😮 I get my stone to 400 c and this incinerates the base of the pizza?
I once looked away while I was putting the door in and pushed it off the table. I suggest not doing that.
I have this fear of that happening! did the ooni survive or did you have to buy a new one?
@@TomVoyageuk the thing is built incredible tough, I’d say it fell about 3ft onto concrete and only had a few scratches and a dent in the chimney. Very minor, but the stone and everything else was fine!
Used their coal and starters stone doesn’t retain heat .It’s a toy .bought bigger tray and still is a joke .don’t trust the Brit!
Never once have I claimed to be a pro, I’ve been cooking pizza for 3 years, a small amount compared to what would be considered professional level. If you are having issues retaining heat, it’s down to you, not the oven.
Mistake number one: Using wood instead of gas.
🤣 how is using wood a mistake??
Way more effort, less consistent heat so worse pizza, cracked my rear stone in my 16, others warped their rear hatches, smoke to annoy neighbours, soot buildup hard to clean especially on glass, the list goes on...
Yes, that's where the Pizzaiolo have been getting it wrong for all these years...
@@mikehamilton8776 😂
I'm pretty sure the only reason people use wood is to get the flavor. Perhaps too much flavor = mistake or are you saying you can get flavored gas?
Mistake number 1: Not buying a Gozney
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