i just got a FRYA. i've set it up and burned it a couple times to prep it. making my first pizzas this weekend. thanks for the GREAT videos. very big help.
Hi Tom. Great Video! Looking for something portable and easy to use for camping. Would you recommend the Fyra12 or Karu12G. The fyra seems more compact . Don't know if the Karu breaks down. Pros and Cons? Thanks
You are really getting good with the videos. You covered all the bases and gave some comparison. Now I'm hungry. I am thinking of doing the rotisserie mod on my oven which will allow one to not only turn the pizza to visualize the doneness, but can selectively turn it to any of the needed cooking sides. One will then not have to remove the pizza 3 to 6 times and disturb the cooking cycle. This would allow the oven to function more like a real wood burning brick pizza oven where the pizza stays inside the oven for the full bake. Can't wait for the next video....thanks
Thank you so much for watching! My favourite will always be using a charcoal base, with hard wood on top. It’s easier than just wood but also provides a nice wood flavour!
Nice review. What’s the minimum amount of pellets you’d need to make 1 or 2 pizzas? And then how long would it take for the remaining pellets to burn out? I don’t fancy having to babysit it for hours if I take it camping in the Aussie bush!
My choice would be the Karu 12, I like how the oven can be used with both, wood, charcoal or gas (with the attachment) and its still small enough o travel with. Saying that the Fyra is less cost, and i found it a bit easier to maintain a temp than wood, which takes some looking after
Thanks so much for watching! Yes I have tried steak on the Karu 16 before but judging by the comments I got it didn’t turn out too well! 😂 but I still liked it 😊
Great vid covering all I needed to know. Well almost lol. How hot was the work surface under the oven. Ie you take it camping set up on grass does it get so hot it would singe the grass underneath.
Thanks Mark! Glad you liked the video! The area underneith the oven gets mildly warm but never hot enough to burn grass. I've had the oven on wooden and plastic tables with no issues
So I just got mine, what can I use to scrape it before I put the pizza in? I don’t want a bristle brush because I don’t trust them if a bristle breaks off, would rather a scraper of some sort anything you can think of?
Do you need to let the pellets burn out completely or can you stop the burn to not waste pellets once you’re done cooking? Thank you for such a nice video. Best regards. Sam in New Hampshire USA.
Thanks for the comment Sam and hello to you in New Hampshire 👋🏻🇺🇸 Technically you should be able to do this, by closing the dampers and choking the air flow, to extinguish the fire. The problem you may have is the ooni isn't completely air tight, so the pellets may just smoulder and still burn through, just like in a pit smoker.
That’s my next purchase next year, do you recommend any BBQ’s in Particular? Currently got an Outback Gas BBQ, it’s getting old but has been brilliant. It’s a three burner grill with the fourth being the hot plate.
The Frya is a brilliant bit of kit for the money! As for BBQ's the first thing i would think about is weather you want gas or charcoal, Then second your budget. For Charcoal i would go for a weber kettle at the lower end of the budget (£150-£300) or if you seriously want to get into is, go for a kamado style cooker! (£350-£1500). If you're staying with the gas grills, Weber do some awesome cookers for all budgets, with the Q series starting at £300 right up to the monster Summit series at over £2500! im happy to discuss it in more detail if you want to drop me an email....
Hi Tom, how long does it take to cool down enough that it can be packed away after a day in the woods or down the beach. Just about to buy one with the intention of taking it out with us for dinner alfresco. After watching your video it came to mind, I don’t really want to have to hang about afterwards waiting on it to cool down, any thoughts? Great video mate👍
Hey! I'm not sure of an exact time (I'll try and remember to check the next time I cook) the quickest way for it too cool down is to use some tongs and carefully remove the basket so they cool separately.
Thanks for checking out my video John! It’s hard to remember but usually, we use corn meal to help the pizza slide off then peel, or a mixture of semolina and flour!
Hi Kristian, Yes i used the Laser thermometer, i would recommend getting one for checking stone temps, as it can fluctuate quite a bit depending on how many pizzas you're doing, and what style of pizza you're doing?
@@TomVoyageuk cheers for that mate! Probably looking to go down the neapolitan route. I got a ooni Fyra last year from the girlfriend and it’s still in the box… (terrible I know 😂)
I always have trouble getting it hot enough. Is the trick to add pellets little and often as I have been doing or fill it right up and let it burn down slowly?
I've never tried to use wood on this oven, but the issue may come from access or airflow. This oven has a hopper for pellets and no door. So loading new wood when the oven is hot may be an issue. Also the grate at the back is small, and may reduce the airflow.
@@TomVoyageuk can you do a test with chopped wood and make a video. Try feed it to the feeder on the rare, see it it work. But the way, how wide is the feeder diameter at the bottom?
When using the Ooni ovens, i can usually get 3/4 pizzas back to back, before i start to get the top cooking quicker than the base. I then wait for 10-15 minutes to let the stone get some more heat into it. Add pellets at this time too, and let them get good and hot before adding another pizza, a good way to tell your fire is hot is there will be little to no smoke and rolling flames over the stone. I add pellets when the hopper at the back is getting low.
@@SuperFluffinator get yourself a infrared thermometer gun for cooking. It will tell you exactly how hot your stone is so no guess work. They are very inexpensive. Ooni makes one and I even found it stocked at my local hardware store. There are other brands too but make sure it can read temps up to 550* C/ 1022* F.
Just got one of these and am curious, when you get done cooking and still have pellets in the thing that holds them does it make a mess if you pull the tray out or do you just have to let the pellets burn out?
I would suggest leaving the pizza oven to come up to temperature longer, ooni says 15-20 minutes but I usually leave my oven for a least 40 mins at full heat to make sure the stone is well saturated with heat
Have you notices any of the black paint coming off this model, its been reported on a few and just wanted to check, also I assume its all stainless. Good detailed video.
@@TomVoyageuk Thank you, it was a good video and the oven looks excellent, hoping to get one over here in spain for the winter season, stupid thing is I have a proper brick oven and BBQ in my Garden just outside the kitchen door but due to new regulations on fire(as we live in a national park) we can no longer use them as they are wood fired, I did try it with pellets but the oven is just too big to heat up with those, you need big logs to get it going so I have to think about another solution and I have to admit this may well solve it. Thanks again. Neil.
Thanks for the kind words! Glad you like my set up! Yeah the Keter table i would say is the next best thing to the official Ooni table for your oven. Its great for me, as the meter table doubles up as my food prep table when I'm barbecuing instead of using the Ooni. It also has the cabinet underneith which is really handy. Just be aware, the Ooni Karu 12, Koda 12, Fyra and Karu 16 all fit fine, but the Koda 16 is too wide for this table.
@@TomVoyageuk yeah that's what i'm planning to get for this summer,a fyra nice and small. Also same here, i will use the keter table for when i get smoking with the pit boss,we pretty much have the same set up 🤣 . Keep up the good work. Greetings from an italian in Essex
@@SuperKluivert yeah it’s great, so many people ask me about it today I decided to film a video about it! So hopefully that will be uploaded by the end of the week!
I have one, and it makes a great pizza the first time, but it doesn't get back up to temperature of a second pizza. And yes I keep the hopper full. They can get up to 900 F, I found that's too hot 750F is perfect. After the first pizza, even 20 minutes later it only gets to 500F.
Thanks for the comment Dean, i've not heard of this issue before. Maybe contact ooni direct for tips on this as im not that experienced cooking on pellets.
Una canasta llena de pellets durará aproximadamente una hora, es decir, aproximadamente 400 g de peso. Por favor, ¿puedo preguntar si tener subtítulos en español ayudaría en mis videos? Estoy pensando que puedo comenzar a agregar subtítulos a los videos.
i was recently gifted the fyra and i love it. question for anyone who owns this oven, has anyone had any luck trying to hit lower temps? I'm trying to make NY style pizza and bread which requires lower temps for longer bakes; targeting 500-600F and I can't seem to keep this thing under 750F.
Thanks for the question, I have found the Fyra hard also to get any low temps on. With pellets its difficult, because if you use less fuel (like you would in a charcoal/wood oven) they burn really fast, so your forever topping up the pellets, and there is no way to block airflow, apart from the chimney door, but ive found i get tons of smoke if i reduce the airflow too much. One thing to look into though is a flame guard to keep the temps lower, a company ive used before called smokerig sells them
@@calebhuff3397 yeah, Galbani Mozzarella balls come in a bag of liquid, so I empty the liquid and cut the mozzarella into chunks and leave it on a paper towel to get rid of moisture
Awesome, thanks for the review. How hot does the stone get with the pellets? Also, is that corn meal you are using on your counter to keep the pizza from sticking? Thx By the way, I’m blaming you for my recent purchase of the Ooni Karu. Great tool to begin my journey into pizza making. Many thanks to you!
Haha, well just as long as you blame me for all the awesome pizzas you will soon be having! With the pellets i can usually get 450c, which i find is plenty hot enough for pizza, just fill the hoper right up so its got lots of fuel to go at. And yes, we usually use flour, cornmeal (finely ground) or semolina. I like corn meal the best, but it does burn in the oven and leave a black soot so careful not to use too much.
@@TomVoyageuk curious how does it compare in wood fired taste to the charcoal/wood oven? do you sacrifice alot of that smokey taste for the convenience of wood pellets?
Is it possible that I bought the wrong pellets ? There’s way too much smoke coming out of the oven and it might bother my neighbors… the pellets say « beef and fish » so I was wondering if I bought the wrong ones, a bit of smoke is normal of course, but the first time I made a pizza the neighbors thought our apartment is burning 😅
Wow that must have been a lot of smoke! But I would have said it’s more likely down to the air flow. When the flame is suffocated it will smoke more and loose heat. I would add pellets more slowly and as the oven gets hot increase the amount. Sometimes if I put too many pellets in too fast it gets really Smokey!
Just bought one of these recently and love it. I found turning the pizzas by 1/3 each time gives you a good even crust! Thanks for the video.
Nice! It’s a great oven to own! I think sometimes I get a bit over the top and turn it too much! 😂
@@TomVoyageuk I did the same thing. It was trial and error until I figured 1/3 of a turn.
i just got a FRYA. i've set it up and burned it a couple times to prep it. making my first pizzas this weekend. thanks for the GREAT videos. very big help.
I hope you're pizzas went well this weekend Jason 👍🍕
Just won one of these on works raffle. Never even seen a pizza oven so this video is really, really helpful. Thank you for making it.
You're very welcome, and wow.... where do you work! Can i apply?? :D
Super great video! Very informative. Really loved the music in the background!
Thank you very much Ed! Its always nice to hear from people who have found my videos useful!
Brilliant review…. I think you covered just about everything about the pizza oven. I will definitely be getting one for the summer 👍
Thanks for watching! and for the feedback, if you decide to buy one, please use my link, it helps so much to support the channel 🙏🏻
Looks nice a great result. Well done and thanks for the information!
Thank you! Cheers!
It really would be awesome to take this camping. Sitting around a campfire with legit wood fired pizza sounds incredible.
Ahhhh, yes that would be living the dream! I must try it sometime
Hi Tom. Great Video! Looking for something portable and easy to use for camping. Would you recommend the Fyra12 or Karu12G. The fyra seems more compact . Don't know if the Karu breaks down. Pros and Cons? Thanks
It has a hook on bottom to hang door whilst retrieving turning 👌👍
Aw, I must have missed that feature! Thanks for letting me know, we're always learning from each other in the pizza making community...everyday! :)
You are really getting good with the videos. You covered all the bases and gave some comparison. Now I'm hungry. I am thinking of doing the rotisserie mod on my oven which will allow one to not only turn the pizza to visualize the doneness, but can selectively turn it to any of the needed cooking sides. One will then not have to remove the pizza 3 to 6 times and disturb the cooking cycle. This would allow the oven to function more like a real wood burning brick pizza oven where the pizza stays inside the oven for the full bake. Can't wait for the next video....thanks
Great video. Thank you. In your opinion which pizza tastes better? Gas, wood fire, or pellet?
Thank you so much for watching! My favourite will always be using a charcoal base, with hard wood on top. It’s easier than just wood but also provides a nice wood flavour!
Very good video, I like your torch gun.
Thanks! Just a chefs blow torch of amazon!
This is a very informative video. Thank you
You're very welcome!
Nice review. What’s the minimum amount of pellets you’d need to make 1 or 2 pizzas? And then how long would it take for the remaining pellets to burn out? I don’t fancy having to babysit it for hours if I take it camping in the Aussie bush!
Hi tom good video thanks, what would you recommend Ooni Fyra 12 or Ooni Karu 12 I'm near to buy one but I can not decide between both
My choice would be the Karu 12, I like how the oven can be used with both, wood, charcoal or gas (with the attachment) and its still small enough o travel with. Saying that the Fyra is less cost, and i found it a bit easier to maintain a temp than wood, which takes some looking after
@@TomVoyageuk Thanks
Very informative video, showed me exactly where I was going wrong.
Thanks for the comment John! Glad my tips helped you out!
Quick question
Does this have a protective shied on the face that peels off??
My screen has a 982 on it that I have to look through??
Great review! Thanks mate.
Cheers Dave - glad you liked it!
@@TomVoyageuk I just ordered the KARU 12 with the gas attachment! Your videos are great! Thank you for your guidance!
Great video and very helpful in aiding me in my choice. Have you enjoyed tried cooking anything else on there such as steak?
Thanks so much for watching! Yes I have tried steak on the Karu 16 before but judging by the comments I got it didn’t turn out too well! 😂 but I still liked it 😊
Great vid covering all I needed to know. Well almost lol. How hot was the work surface under the oven. Ie you take it camping set up on grass does it get so hot it would singe the grass underneath.
Thanks Mark! Glad you liked the video! The area underneith the oven gets mildly warm but never hot enough to burn grass. I've had the oven on wooden and plastic tables with no issues
So I just got mine, what can I use to scrape it before I put the pizza in? I don’t want a bristle brush because I don’t trust them if a bristle breaks off, would rather a scraper of some sort anything you can think of?
That's a good question...it's not something I've looked in to before but I'll see what I can find. Let me know if you find anything
Great video!
Thank you!
Thanks for the vid tom!
Thanks for watching! 😊
Very helpful!! Thanks!!
You're welcome! Glad it was useful!
Do you need to let the pellets burn out completely or can you stop the burn to not waste pellets once you’re done cooking? Thank you for such a nice video. Best regards. Sam in New Hampshire USA.
Thanks for the comment Sam and hello to you in New Hampshire 👋🏻🇺🇸
Technically you should be able to do this, by closing the dampers and choking the air flow, to extinguish the fire. The problem you may have is the ooni isn't completely air tight, so the pellets may just smoulder and still burn through, just like in a pit smoker.
That’s my next purchase next year, do you recommend any BBQ’s in Particular? Currently got an Outback Gas BBQ, it’s getting old but has been brilliant. It’s a three burner grill with the fourth being the hot plate.
The Frya is a brilliant bit of kit for the money!
As for BBQ's the first thing i would think about is weather you want gas or charcoal, Then second your budget. For Charcoal i would go for a weber kettle at the lower end of the budget (£150-£300) or if you seriously want to get into is, go for a kamado style cooker! (£350-£1500).
If you're staying with the gas grills, Weber do some awesome cookers for all budgets, with the Q series starting at £300 right up to the monster Summit series at over £2500! im happy to discuss it in more detail if you want to drop me an email....
@@TomVoyageuk we got a Weber Genesis a couple months ago and it's a fantastic grill.
@@billygowhoop yeah! The Weber grills are always great and well built! I’ll be keeping mine for many years!
planning to get one soon. After you finished using this, what are the steps to close this ooni down?
I just close the vents in the chimney and let the remaining fuel burn out. Then after a few hours once it’s cool, empty the ash and brush it out
Hi Tom, how long does it take to cool down enough that it can be packed away after a day in the woods or down the beach. Just about to buy one with the intention of taking it out with us for dinner alfresco. After watching your video it came to mind, I don’t really want to have to hang about afterwards waiting on it to cool down, any thoughts? Great video mate👍
Hey! I'm not sure of an exact time (I'll try and remember to check the next time I cook) the quickest way for it too cool down is to use some tongs and carefully remove the basket so they cool separately.
Hi Tom.
What's the yellow stuff your spreading the dough out on? Is it semolina?
Thanks for checking out my video John! It’s hard to remember but usually, we use corn meal to help the pizza slide off then peel, or a mixture of semolina and flour!
@@TomVoyageuk thanks for all your input Tom.
Hi Tom! Have you ever experienced steam coming out of the hopper, like when you’re opening it to fill it up?
Hey, thanks for the comment! No its not something ive noted before, make sure your pellets aren't damp, that could be the issue?
Hi mate, did you use an infrared heat gun for this? Do you need one? Cheers
Hi Kristian, Yes i used the Laser thermometer, i would recommend getting one for checking stone temps, as it can fluctuate quite a bit depending on how many pizzas you're doing, and what style of pizza you're doing?
@@TomVoyageuk cheers for that mate! Probably looking to go down the neapolitan route. I got a ooni Fyra last year from the girlfriend and it’s still in the box… (terrible I know 😂)
How do you get rid of the fire when the pizza is done do you just let it do it by its self
Hi Eddy, Yes I normally just leave it to die down by itself
@@TomVoyageuk is that leaving the door open or closed
@@eddy3782 I close the door and shut all the vents to starve the fire of oxygen, it dies down quicker that way
Can I cook pizza in this oven or is it only for pizzer?
What do you mean?
Thanks for this video! Did you mention how long it took to get up to temp?
Thanks for watching! It was about 20 minutes for the Fyra to get up to temp
I always have trouble getting it hot enough. Is the trick to add pellets little and often as I have been doing or fill it right up and let it burn down slowly?
Little and often until it gets really hot then you can add larger amounts. Just be careful not too choke the fire, as it will just get really smokey
If you on Rv and out in the wood, can you substitute the wood pellets with chopped wood? Still work for this oven?
I've never tried to use wood on this oven, but the issue may come from access or airflow. This oven has a hopper for pellets and no door. So loading new wood when the oven is hot may be an issue. Also the grate at the back is small, and may reduce the airflow.
@@TomVoyageuk can you do a test with chopped wood and make a video. Try feed it to the feeder on the rare, see it it work. But the way, how wide is the feeder diameter at the bottom?
If I’m making multiple pizzas, how long should I wait in between pizzas? And how often should I add pellets?
When using the Ooni ovens, i can usually get 3/4 pizzas back to back, before i start to get the top cooking quicker than the base. I then wait for 10-15 minutes to let the stone get some more heat into it. Add pellets at this time too, and let them get good and hot before adding another pizza, a good way to tell your fire is hot is there will be little to no smoke and rolling flames over the stone. I add pellets when the hopper at the back is getting low.
@@TomVoyageuk thank you so much for your reply!
@@SuperFluffinator get yourself a infrared thermometer gun for cooking. It will tell you exactly how hot your stone is so no guess work. They are very inexpensive. Ooni makes one and I even found it stocked at my local hardware store. There are other brands too but make sure it can read temps up to 550* C/ 1022* F.
Just got one of these and am curious, when you get done cooking and still have pellets in the thing that holds them does it make a mess if you pull the tray out or do you just have to let the pellets burn out?
I usually just let them burn out to be honest
Bought the Fyra, how do you manage the temp for multiple pizzas it seem the temperture drops dramatically after the first one goes in?
I would suggest leaving the pizza oven to come up to temperature longer, ooni says 15-20 minutes but I usually leave my oven for a least 40 mins at full heat to make sure the stone is well saturated with heat
@@TomVoyageuk thanks will give it a go👍
Great vid. I was wondering if that peephole is just a hole or if it’s glass than can get sooted up?
No it’s just a hole that is cut into the door, no glass
Have you notices any of the black paint coming off this model, its been reported on a few and just wanted to check, also I assume its all stainless. Good detailed video.
I've not had this issue personally, but this oven was only loaned to me for a couple of days, so it may be an issue with older ovens
@@TomVoyageuk Thank you, it was a good video and the oven looks excellent, hoping to get one over here in spain for the winter season, stupid thing is I have a proper brick oven and BBQ in my Garden just outside the kitchen door but due to new regulations on fire(as we live in a national park) we can no longer use them as they are wood fired, I did try it with pellets but the oven is just too big to heat up with those, you need big logs to get it going so I have to think about another solution and I have to admit this may well solve it. Thanks again. Neil.
I see you got a keter unity XL as base for the oven,that's exactly the set up i want and i was researching about. Great job mate.
Thanks for the kind words! Glad you like my set up! Yeah the Keter table i would say is the next best thing to the official Ooni table for your oven. Its great for me, as the meter table doubles up as my food prep table when I'm barbecuing instead of using the Ooni. It also has the cabinet underneith which is really handy. Just be aware, the Ooni Karu 12, Koda 12, Fyra and Karu 16 all fit fine, but the Koda 16 is too wide for this table.
@@TomVoyageuk yeah that's what i'm planning to get for this summer,a fyra nice and small. Also same here, i will use the keter table for when i get smoking with the pit boss,we pretty much have the same set up 🤣 . Keep up the good work. Greetings from an italian in Essex
@@SuperKluivert yeah it’s great, so many people ask me about it today I decided to film a video about it! So hopefully that will be uploaded by the end of the week!
Can you use wood other than pellets for this oven?
Hello, it's only pellets for this one
How many smoke will the Fyra produce?
I ask this for my neighbours..
once its lit and hot, not very much, but if its struggling to light - for example not much air, then it will smoke quite a bit. easy fix though
When done cooking, how do you turn it off?
Just close the vents and let it burn the rest of the fuel off!
The US link in your description sends me to a page that says "There is an error in your link code." Just an FYI, thanks for the review!
Hey Chanel! Thanks so much for letting me know! Ive re done all the links now so they should work! Glad you liked the video :)
@@TomVoyageuk You're very welcome!
I have one, and it makes a great pizza the first time, but it doesn't get back up to temperature of a second pizza. And yes I keep the hopper full. They can get up to 900 F, I found that's too hot 750F is perfect. After the first pizza, even 20 minutes later it only gets to 500F.
Thanks for the comment Dean, i've not heard of this issue before. Maybe contact ooni direct for tips on this as im not that experienced cooking on pellets.
I can't seem to fill the hopper up; if I add more the pellets fall off the tray onto the stone! Any ideas?!
I only fill the hopper up fully once the fire is good and going. As the pellets burn, they slowly let down the other pellets from the hopper
Hi thanks for your great videos.
I a subscriber.
Is this the "Ooni Fyra 12" ?
Thank you.
Anybody knowledgeable please reply soon.
Hello, Yes it is. Thank you for subscribing!
En promedio cuanto pallet usa por hora? Cuanto tiempo dura la tolba hasta tener que recargar?
Una canasta llena de pellets durará aproximadamente una hora, es decir, aproximadamente 400 g de peso. Por favor, ¿puedo preguntar si tener subtítulos en español ayudaría en mis videos? Estoy pensando que puedo comenzar a agregar subtítulos a los videos.
@@TomVoyageuk sí. Sería ideal!
i was recently gifted the fyra and i love it. question for anyone who owns this oven, has anyone had any luck trying to hit lower temps? I'm trying to make NY style pizza and bread which requires lower temps for longer bakes; targeting 500-600F and I can't seem to keep this thing under 750F.
Thanks for the question, I have found the Fyra hard also to get any low temps on. With pellets its difficult, because if you use less fuel (like you would in a charcoal/wood oven) they burn really fast, so your forever topping up the pellets, and there is no way to block airflow, apart from the chimney door, but ive found i get tons of smoke if i reduce the airflow too much. One thing to look into though is a flame guard to keep the temps lower, a company ive used before called smokerig sells them
www.smokerig.co.uk/product/houlker-flame-guard-for-uuni-ooni-pizza-ovens/
Is it also gas compatible?
Not the Fyra, only the Koda and Karu series of oven can be used with gas from Ooni
what kind of cheese are you using there?
I use Galbani mozzarella cheese but make sure you drain it well before using it on a pizza or it will go very wet
@@TomVoyageuk drain it??
@@calebhuff3397 yeah, Galbani Mozzarella balls come in a bag of liquid, so I empty the liquid and cut the mozzarella into chunks and leave it on a paper towel to get rid of moisture
How much smoke does it produce?
Not too much once it’s hot, but is quite Smokey if there is too much pellets and too little air flow
My rock smells weird and gives the pizza a weird synthetic taste. Should i not have cleaned it?
By r"Rock" do you mean pizza stone? What did you clean it with?
Awesome, thanks for the review. How hot does the stone get with the pellets? Also, is that corn meal you are using on your counter to keep the pizza from sticking? Thx
By the way, I’m blaming you for my recent purchase of the Ooni Karu. Great tool to begin my journey into pizza making. Many thanks to you!
Haha, well just as long as you blame me for all the awesome pizzas you will soon be having!
With the pellets i can usually get 450c, which i find is plenty hot enough for pizza, just fill the hoper right up so its got lots of fuel to go at.
And yes, we usually use flour, cornmeal (finely ground) or semolina. I like corn meal the best, but it does burn in the oven and leave a black soot so careful not to use too much.
My man forgot to tell us how that pizza tastes using those pellets :(
Sorry about that! Rest assured... pizza was gooooood!
@@TomVoyageuk curious how does it compare in wood fired taste to the charcoal/wood oven? do you sacrifice alot of that smokey taste for the convenience of wood pellets?
You don't taste the pizza? :p
Oh I def tasted the pizza.. maybe I should have filmed myself though 🙈
Thes no r in pizza
Why did you comment that? Have I missed something?
@@TomVoyageuk He's being a dick making fun of the way you say pizza. Keep up the good work great video!
@@danielmichael5634 😂 it’s a bit shallow to make fun of the way I pronounce a word when he can’t spell *there’s* correctly.
@@TomVoyageuk LOL you got that right!
Is it possible that I bought the wrong pellets ? There’s way too much smoke coming out of the oven and it might bother my neighbors… the pellets say « beef and fish » so I was wondering if I bought the wrong ones, a bit of smoke is normal of course, but the first time I made a pizza the neighbors thought our apartment is burning 😅
Wow that must have been a lot of smoke! But I would have said it’s more likely down to the air flow. When the flame is suffocated it will smoke more and loose heat. I would add pellets more slowly and as the oven gets hot increase the amount. Sometimes if I put too many pellets in too fast it gets really Smokey!