Відео

@@1234hijs Your wood either isn’t dry enough or you’re using softwood. Buy ours 👍🏻🔥

@@planetfriendlyfirewood says the wood salesman ;-). I use kilndried ash wood...

@@1234hijs Are you splitting larger logs down?

@@planetfriendlyfirewood yes

@@1234hijs That’s probably your problem, our wood is cut then dried as kindling, so it’ll be probably 12% moisture throughout… even very dry logs will be 12-15% on the outside but over 20% in the middle, as it’s the average moisture that’s regulated not the point of highest moisture. So anything from inside a log is going to be a lot higher in moisture than purpose cut pizza oven wood. Says the wood salesman 😉

@@TheFenian1 Hello! The lids are just rain caps for when not in use, you always need the chimney wide open for good airflow while using 🙂

@@yotubby100 Yep, lots going on when filming, but it makes minimal difference. Slow day?

@@Ccels5765 400-420°C is the sweet spot 👌🏻

@@LauraT1719 Yep this is exactly how I set up for longer cooks

@@planetfriendlyfirewoodawesome cheers. Should help me keep the temp down too 😅

@@LauraT1719 Air control is key to keep the temp down too! With this setup and lumpwood you can choose to run it anywhere from 100-200°C pretty easily by adjusting your vents 👍🏻

@@planetfriendlyfirewood perfect ! I will keep bottom one open slightly and work from there. Thanks as always :)

@@kawagonzo6951 What a weird comment 😂

@@sterobloc6645 Large pieces will burn slower, and taking the tray out will restrict airflow also causing the wood to burn slower… so it might be less work but it will probably be a lower cooking temperature…

@@kh2716 😂 thank you!

@@mrpotat680 Sincere apologies, “dough that needs about a minute of basic kneading” didn’t have quite the same ring to it 🥺

Thank you! Any questions on wood just let me know 🔥

@@mattseymour8637 No definitely not - Oonis work so well because of well designed airflow, you want it empty! Although with good wood you should find you have very little ash left over 🔥

​@@planetfriendlyfirewoodOk will give that a go and as you say I think the airflow on them is what works well but I haven't used mine yet and arrived yesterday.

@@mattseymour8637 Where are you based? Got a few more Karu videos on our website, will send you UK or US version depending where you are

​@@planetfriendlyfirewoodI'm in the UK and have seen a few videos to get an idea but that would be helpful. Can I ask what temperature the manual says to cook at as haven't looked at that part in it yet?

@@mattseymour8637 Not sure about the manual sorry! I aim for 400-420°C stone temperature, and make sure you have a rolling flame at the back. First few are quite stressful as you have to turn the pizza every 15-20 seconds… www.love-logs.co.uk

@@ajpepe72 Right now I’m using nothing but Sonata which is a British flour, you can buy online direct from Wrights Baking if you’re in the U.K. - it’s really wonderful stuff!

@ajpepe72 id be careful following a pizza dough recipe where the person making it doesn't really understand such a simple question. Sonata seems to be a neapolitan "00" high protien pizza flour or in the U.S. you can use Caputo or Anna 00 flour for best results. King Arthur and bobs red mill has it as well but they are not as high quality.

@@ez6790 I assumed it would be 00 but was looking for which brand which was answered, as I’m in uk so handy to know suppliers.

​​@@ajpepe72i guess you also know that you have to have a high temp pizza oven as well for this type of flour or your pizza is going to come out like sh*+. Best of luck 🫡

@@ez6790 What do you mean? He asked me what flour I’m using and I replied… which part of the question didn’t I understand?

@@onepizzaboy3369 Thank you Rob! Great flour and a long time balled up is the key 🔥

@@davy1972 No problem! Currently editing same day dough process with less yeast too, should be out next week 😁

@@andrejvindis933 It’s a Kadai accessory that you can find on their website! Not sure if it fits non-Kadai branded pits or only their own

Thanks for the feedback!

@@danielwalker579 Ahh that’s awesome thank you! Next time you need wood, you know where to come 😁

@@hollywo0dx No, nothing at all

@@crooster1 Agree, this video is three years old! Our old vids are more about how to use the oven & timing than they are about technical pizza skills, I was only a beginner back then 👍🏻

@@adamellistutorials I don’t personally find you need to, that’s something needed for larger wood ovens but the Dome is too compact to need to do that, the stone is saturated with heat by running the central fire

@@stuartcox2785 It’s an Emba 10 inch, we did used to sell them but you can buy them direct if you’re in the U.K. - not cheap but will last a lifetime 👍🏻

@@haystick Thanks you’re so kind 😂 Nothing wrong with proper cold pressed rapeseed oil 👍🏻

@@adamellistutorials Do you mean peel? If so it’s the old Gozney one

@@tjgraham4 I still to this day can’t stop it, whatever I try 😂

@@ThePizzaGuyJon Thanks Jon appreciate it! Anything you can do to get this documentary seen more, we would appreciate 👊🏻

@@almusti There are two answers… it only takes 10 minutes to get the air temperature that high, but it takes around 45 minutes to make sure the stone is saturated at the right temperature 🔥👍🏻

@@planetfriendlyfirewood that’s grand. Thank you for the reply.

@@kennykennington5876 Thanks so much Kenny, it’s home chefs like you that we put the event on for, so we’re so glad to see it so well received ❤️

@@BigAlsBBQ Cheers Al! What classes do you mean?

@@callumthompson5403 Thanks Callum!

What a lovely attitude to life 🥰

@@onepizzaboy3369 Cheers Rob ❤️

@@simonharper8978 Thank you Simon ❤️

Whoohoo! Who's your uncle?

Everything wide open, top up the wood every 3-4 minutes… we have tutorials on our website

Honestly the key thing with log choice for open fire cooking is the burning properties… so all super dry wood, different thickness for different intensity of flame, and the embers produced when the logs burn down. If you head to our website we have a blog all about the burning and smoke properties of different species 🙂

It’s on our page 👌🏻

Always 250g of 24h fermented dough for 12in pizza 🔥

@@planetfriendlyfirewood Nice 68% Hydration?

@@EMKING-po1ne 63%, I personally don’t find you get much more out of higher hydration for how much harder it is to work with

What’s wrong with that? Growing sector, prices going up… we think it’s a good thing more competition is coming at lower price points

Lots of practice 😁

Just used our Ooni for the first time and your videos were instrumental in it's success! My family like individual pizzas so we did smaller ones which made launching easier. We even cooked a nice chunky sirloin steak after seeing your other video!

The key thing with launch is the process of coating the doughball in flour or semolina before you stretch 🙂

Just how I chose to shoot the video, the reverse sear steak was resting inside while I cooked the first

Thanks! I do have some updated videos on our website as well, this one is very old 😁

Doesn’t mean a lot, just the “official” ranges from the AVPN for Neapolitan pizza. It’s also much easier to handle lower hydration in the green zone, so useful in that regard…

Thanks so much! We do have a US website for some of our range which is www.love-logs-usa.com and ships direct to California via UPS or FedEx, which oven do you have?

Cheers!

Cheers!

Not totally sure as I always cook to temperature not to time, but likely somewhere between 2-3 hours

A 24h dough at a sensible room temperature has about a 3-5 hour window of usability. It will still be usable after that but starts to get delicate and at risk of tearing. In the summer months as it gets warmer, that window shortens…

@@planetfriendlyfirewood thank you for the reply, and recipe. 👍🏼

Could we freeze the dough balls at this point? Then defrost on day that needed for the last 6hours?

@@kayleyjones249 I prefer to freeze them when almost proved, but yes you can do it that way too, but they need to fully defrost in the fridge and then have the 6 hours at room temp, so you’ll have to play around with timings a bit