Luv how you go about your business, no fuss and very detailed. I’m from Australia. I bought a Karu and stumbled across your channel. You have other ideas for cooking in the Karu that I like. Looking forward to seeing more.
Just got the Karu with a gas attachment for convenience, and after 1 session and 8 pizzas I have to say I am well pleased with it. Hoping to try out charcoal and wood this weekend for some added authenticity. Greetings from Oslo, Norway. Maybe I'll try out your dough too.
AtHomeChefDad... that looks like a perfect crust and pizza! Nice! Is your “Amazing Bubbly Pizza Dough” video the recipe that you used in this video? 🥰 Oh... and I’m posting from Texas! Howdy!
Thank you so much!! Yes, I'll post the video of this dough very soon. But it was 1000 grams 00 flour 650 grams water 6 grams active dry yeast 10 grams salt 24 hour total rise
I ordered my Ooni Frya Pellet oven about 3 weeks ago and I'm waiting for the delivery. They have told me because of popularity I won't get it till March. I can't wait to make a pizza in it. Yours looks fantastic.....
Hi, I got my Karu last fall and absolutely love it. Out here in Montréal, with winter temperatures down in the -20c on a regular basis, I couldn’t keep the temperature high enough for long enough to cook. I picked up the gas option, it really changed my pizza cooking ability in the winter. 15 minutes to get it up at 850f, cooks the pie in under 90 seconds AND you get the leave the door open so no more charred edges. Looking forward to warmer temps to be able to use the wood option again. Your dough looks really great, would love the recipe. A couple of observations, comments, suggestions...... a turning peel would make turning the pizza so much easier. You’d be able to keep the pizza in the oven. And I noticed you made the pizza on your cutting board, why not make it on the peel avoiding having to handle it with all the toppings and risk tearing? Just my two cents... what’s your sauce recipe?
My karu has Just arrived i've used it only once and realized that it's not east to Keep the temperature high and to rotate the pizza without the turning peal, i live in rome, your pizza seems italian! We just put more tomato sauce and spread it With a spoon. Good quantity of oil at the end especially if is extra Virgin olive oil. My compliments.
I use the small wood chips you would use to smoke meat. They catch fire very quickly and burn hot giving a nice burst of heat just before you put the pizza in the oven. The video I am posting today I was using apple wood chips. Thanks for watching!!!
Beautiful looking pizza. I was shocked to see you light the charcoal before putting the tray back in the oven. I place the tray in and then light it from the back. Your way looks a little too dangerous for me…
Watching from New Zealand. Great video. Going to try your dough recipe.
Thank you!! Hope it was good
Good stuff. Easton ct
Delicious looking pizza, looking forward to your dough video, it really looks stretchy and soft.
Posting from Sweden :-)
Thank you so much! Appreciate it
The dough looks incredible!
Thank you
Luv how you go about your business, no fuss and very detailed. I’m from Australia. I bought a Karu and stumbled across your channel. You have other ideas for cooking in the Karu that I like. Looking forward to seeing more.
Cheers!! How do you like your Karu so far?
Its great. There was no supply of ooni ovens for quite a while here, so happy to have one now.
Looks great watching from Wales UK just got me a karu
Cheers!! Thank you for watching
hi bud got oni karu for my Christmas well pleased great video hope you do more am in scotland
Oh fantastic!! Thanks for watching. I'm working on some videos today, but since its 3 degrees outside I probably won't fire up the Ooni 😁
Great looking pizza 👌
Thank you
Just got the Karu with a gas attachment for convenience, and after 1 session and 8 pizzas I have to say I am well pleased with it. Hoping to try out charcoal and wood this weekend for some added authenticity. Greetings from Oslo, Norway. Maybe I'll try out your dough too.
I have been wanting the gas attachment. I'm glad you are enjoying your Ooni! Thank you for watching
Great job! Was thinking about getting the Frya you just changed my mind. Cheers
Thats awesome!! Let me know
Awesome, from 🇬🇧
Cheers!! Thanks for watching
Perfect 👌
Thank you
1st video I've seen of yours. I found you while searching for Ooni videos. From Springfield, MA. Keep doing you.
Thank you and thanks for watching
Great...I am from Morocco.
Cheers!! Thanks for watching
Ok. Th music was a little rough! But awesome vid!
Thanks!! Music rough noted and won't use again 😁
AtHomeChefDad... that looks like a perfect crust and pizza! Nice! Is your “Amazing Bubbly Pizza Dough” video the recipe that you used in this video? 🥰 Oh... and I’m posting from Texas! Howdy!
Thank you so much!! Yes, I'll post the video of this dough very soon.
But it was
1000 grams 00 flour
650 grams water
6 grams active dry yeast
10 grams salt
24 hour total rise
Did you proof dough in fridge?
Cheers. From Scotland👏👏👏
Cheers!! Thank you for watching
Can u share ur recipe mate? 👌🏻👌🏻
I have recipes for dough and sauce on my channel. Thanks for watching!!!
Cheers from Denmark
Cheers!! Thanks for watching
I ordered my Ooni Frya Pellet oven about 3 weeks ago and I'm waiting for the delivery. They have told me because of popularity I won't get it till March. I can't wait to make a pizza in it. Yours looks fantastic.....
Oh the wait sucks!!! Hope it will come soon.. Thank you so much! I appreciate you watching. Let me know when you get your oven
Hi, I got my Karu last fall and absolutely love it. Out here in Montréal, with winter temperatures down in the -20c on a regular basis, I couldn’t keep the temperature high enough for long enough to cook. I picked up the gas option, it really changed my pizza cooking ability in the winter. 15 minutes to get it up at 850f, cooks the pie in under 90 seconds AND you get the leave the door open so no more charred edges. Looking forward to warmer temps to be able to use the wood option again. Your dough looks really great, would love the recipe. A couple of observations, comments, suggestions...... a turning peel would make turning the pizza so much easier. You’d be able to keep the pizza in the oven. And I noticed you made the pizza on your cutting board, why not make it on the peel avoiding having to handle it with all the toppings and risk tearing? Just my two cents... what’s your sauce recipe?
Thank you Peter!! Totally agree about the turning peel.. and I do often make the pizza on the peel directly
I have a video I did recently on the dough I use most.. I think it's 65 or 66 percent hydration
My karu has Just arrived i've used it only once and realized that it's not east to Keep the temperature high and to rotate the pizza without the turning peal, i live in rome, your pizza seems italian! We just put more tomato sauce and spread it With a spoon. Good quantity of oil at the end especially if is extra Virgin olive oil. My compliments.
Thank you so much!! Rome is one of my favorite cities. I hope to return someday!
Great pizza!...What flour did you use to make the dough?
Thank you!! Caputo 00
What kind of wood chips did you use? I tried using lump wood charcoal only and only got it up to 600F.
I use the small wood chips you would use to smoke meat. They catch fire very quickly and burn hot giving a nice burst of heat just before you put the pizza in the oven. The video I am posting today I was using apple wood chips. Thanks for watching!!!
Beautiful looking pizza. I was shocked to see you light the charcoal before putting the tray back in the oven. I place the tray in and then light it from the back. Your way looks a little too dangerous for me…
Thanks for watching.. never had an issue
The crust is a little large and the one side is a little too dark. Otherwise pretty good!
Not all pizzas are perfect and I don't pretend to only create perfect food. Just having fun. Thanks for watching!!