Ooni Karu 16 - Cooking with Charcoal
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- Опубліковано 13 січ 2025
- Welcome to my guide on how I cook pizza on my Ooni Karu 16 using charcoal!
I like to cook my pizzas using the low and slow cooking method. This cooking method provides a nice crispy pizza with a deeply caramelized crust!
You can find me on instagram at @pizzaioloharri.
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I've seen so many reviews of this oven and I have to say that you have made the best looking pizza out of them all!
Thanks so much! I am glad you enjoyed the video!
This^. All my fave channels and then some have reviewed this oven -- and I learned a lot from them. But my question of whether it's possible to do an easily controlled relatively low temp extended cook without too much technique, tricks, etc. on an Ooni Karu 16 was finally definitively answered here.
That looks pretty great. I made my first two pizzas this weekend on my new Ooni Karu 12 this weekend. Charcoal to start then hard wood just before cooking. One was perfect, the second one was half was burnt because the turning peel cut it in half. Thanks for the clue to heat it up first.
I used the Vito Lacopelli method to make the poolish and dough that tasted amazing. Look him up, he has many UA-cam videos on how to make it.
I plan on making many more pizzas in the future with this pizza oven and am sure my next ones will be even better.
Thank you! I have done poolish before, but I strictly do sourdough now. I highly recommend it if you haven't tried it before!
Great video! Great looking pizza!
Thank you!! 😀
Great video! Very informative. I will definitely be cooking one of these up.
Awesome!
SAME!!!
Nice job!
Hi! looking great! Do you have that dough recipe?
Thank you! I am constantly changing my recipes and hydration but this is what I used in this video:
Yields 4x 275g dough balls (13-14” pizzas)
100% Bread Flour - 603 g
60% Water - 362 g
2.5% Salt - 15 g
20% Sourdough (starter) - 121 g
1. Mix water, flour, and starter. Wait 30 minutes.
2. Mix in salt.
3. Knead for 10 minutes.
4. Bulk ferment at room temperature for 4 hours.
5. Ball the dough and put in the fridge for 48 hours.
6. Take out 3 hours before making pizzas
@@pizzaioloharri Nice tank you 🎯❤
Awesome video dude! Thanks for posting it.
Thank you! Hope you enjoyed it!
Looks good! The crust must taste amazing. I love pizza in a coal fired oven. So many people put thin pieces of mozzarella and it melts so fast that it ends up looking like frozen pizza. You do it right.. thick slices take longer to melt and keep their color. I also like putting my cheese first. Less moisture from the sauce soaking through the dough and the top looks fresh coming out. My kind of pie... great job brother! I'm trying to decide which pizza oven to get but it seems like the Ooni Karu 16 might be the answer. Any regrets on choosing that oven? Subscribed and liked!
Thank you! I really appreciate that! I love my Karu 16. It’s so easy to use. I have the Karu 12 as well and much prefer the Karu 16. Much more room and easier to use!
Great video I have to try one of these low heat pizzas I maybe would use a little less charcoal though if you don't make many pizzas you put pretty much in there
Any chance of you doing a pizza dough follow along on this dough? This dough is clearly perfect for the ooni karu.
Hey, where in Winnipeg do you find your low moisture mozza? Good vids, BTW. I love the one from middle of winter.
Thank you! I usually use Santa Lucia fresh mozzarella from Deluca's. It has a higher moisture content, but i let it sit in paper towel for 30 minutes to remove some of the moisture. I haven't tried Bothwell mozzarella yet (it has a lower moisture content) but I am this weekend. It's available at Safeway and Sobeys. I think it will work well.
@@pizzaioloharri Thx!
Have you ever tried just coal? If so, what’s your opinion?? Thank you..
Hey there, this pizza was cooked with just coal! I only used those few pieces of wood to help light the coals. I love it! one of my favourite ways to use the oven.
@@pizzaioloharri ok, thank you….I will buy a 40 lb bag of “nut” coal….happy cooking😊😊😊😊😊
Nice video. Which firestarters do you use? (if you have a link that'd be awesome...I live in Canada too)
pretty good but I guess it shows that the stone doesn't really get hot enough without a flame rolling over. Maybe starting with a few pieces of wood and waiting for them to burn out might brown the bottom as easily as the sides.
Thanks. I was aiming for a stone temp of 700-750f for more of a NY/coal pizza, not a Neapolitan pizza. When I do Neapolitan I use wood and get the stone up around 900f with a rolling flame.
@@pizzaioloharri Also the reason I mention is the ooni low/slow videos they do recommend a hotter stone. I would do closer to 800 with coal fired pizza and you'd get a more brown bottom.
What size pizza peel do you use? I ordered the oven and I wish to buy a Gi.metal peel, but don’t know if I should go for a 14” or 16” size…
Cool video, by the way 😊
Thank you! I have a 14” peel, but I wish I had a 16” one!
@@pizzaioloharri Great, thanks! 16” It is, then 😄
Looks awesome! Do you think it's possible to hold a lower temp when using charcoal? Like 500 or 550°F?
I'm confused at the beginning of the video you said low and slow and let it go because I figured it was a slip but then you said it again at the end. I'm new to cooking pizza in my ooni but I was just wondering if I'm missing something here? I'm not trying to be a jerk just trying to learn.
Looking good. You should try charcoal + small pieces of wood. Exactly as u have it however add small pieces of wood before u launch a pizza. That way the flame will cook the top of the pizza.
Hi there! That is how I cook my Neapolitan style pizzas. In this video I was doing a coal fired pizza and was aiming for a lower cook temperature leading to a crispier pizza!
@@pizzaioloharri Definitely looks crispy 😆
Optimal!
Thank you!!
Is there a general temperature range for “low and slow”? Keep slinging those pies man! 👌
I like 700f ish! and Thank you!!
Hi from Gatineau/Ottawa 😀
Did you buy the gaz attachment as well? I was wondering if the naturel gaz one was compatible with the bbq adapter we have here in Canada?
Put wood small piece to make light the pizza
That's what I do for my Neapolitan style pizzas. I was doing coal fired in this video and aiming for a temperature of 750f.
I think you might need a fly swatter on standby.
I had the electric one going 😂😂
parsley on pizza ?????????
I've used my karu 16 about 7 times now, all with the charcoal/hardwood mixture and have burnt my crust every time. I have been cooking and grilling since I was 14 , that's about 50 years so I know a few things about cooking. I used the high temp method and the low and slow with constant turning and still burnt part of the crust. I know charcoal has a much higher cooking temp than hardwood so I'm guessing that is the problem. Next weekend I will try just hardwood and see if there's an improvement. One other thing, I live right next to the ocean so at sea level charcoal will burn even hotter than higher elevations. Stay tuned. Oh! That's a Great looking Pizza :)
Hey there! Does your dough contain sugar or oil? Those are common reasons for burnt crust when cooking at high temps.
@@pizzaioloharri neither…. But tonight I’m trying the hardwood only with no charcoal method…. I’ll keep u posted.
@@pizzaioloharri So I cooked my pizzas last night on my Karu with my new method and they cooked perfectly. I had plenty of time and was able to control the temp without burning or charring. Now I'm on to getting my dough perfect.....thank you for your input.
I haven't tried strictly charcoal yet but it's on the "to-do list". You got great results! Make a new video! 😅
Please get some basil.
Check out some of my other videos. I use basil.
I purchased the expert grill charcoal pizza oven from Walmart. It does the exact same thing as the Karu. Only cost 130.00 tho