Ooni Gas Vs Wood Comparison
Вставка
- Опубліковано 3 лип 2021
- Purchase your ooni, and check prices here....
Buy Ooni Karu (UK) - bit.ly/38SLvs5
Buy Ooni Karu (EU) - bit.ly/2NrboHY
Buy Ooni Karu (US) - bit.ly/3loiBVV
The age old question when it comes to pizza oven, is which is best, cooking on gas or wood? Well... in this video, we fire up two of the ooni karu pizza ovens, and put them to the test to determine which is best for your needs, pizza cooked on gas, or a wood fired oven! - Навчання та стиль
Bro, this one is BRILLIANT! THANK YOUUUU SO MUCH!
Ooni designed quite a wide fuel tray for the Karu 16. I`d love to see a 2.0 fuel tray version for the Karu 12 as it seems there`s room inside. A larger fuel tray would allow for larger pieces of wood and charcoal, allowing a faster heat up and a longer burn duration before needing more fuel.
That’s a great idea Roger! It’s even the type of a thing a 3rd party might pick up on and create! Either way having the capacity to hold more fuel would always be a good thing imo
Great review and comparison Tom...Best getting both for sure.
Thanks for the comment, im glad you liked the video!
Great video sir.. I went with the Karu 12. I'll get the gas attachment when they become available, but you can't beat that smoke taste!!
Thanks for the comment Kelvin! Great to hear from you!
I agree, the gas attachment is handy for when you just want to cook or at parties etc where you want to chill with buddy rather than maintain a fire. However i still enjoy cooking on a real fire and getting the smoke taste when i have the time to do so! Cheers mate, T
So far this is the best pizza oven review.Thank's Bro!
Awesome! Thanks so much for the feedback! Glad you enjoyed the video!
100% agree with your summary Tom. If a lot of guests use gas but for 3 or 4 pizzas then definitely charcoal and wood
Thanks for watching! Yeah, for me wood is good fun and the “proper” way to do it, but there will always be a place for using gas in my lifestyle! That’s why I love the Karu so much, one oven that does both!
@@TomVoyageuk I like the idea of being able to use "fuel" I found on the ground, plus the smoke flavour.
Good review.
Personally, I use a bit more wood, and put it on a bit sooner as it help get it to temperature faster. It's clear to see the wood/charcoal fired oven cooks that bit faster (you have to have your wits about you!).
Good advice, i'll try using more wood in the future to see how much difference it makes on the oven speed.
Wow your “ indoors “ is amazing . You really pulled off that indoors made to look outdoors look 👍👍👍👍
Haha, it was a nice day, so we stayed outside to eat!
Just a suggestion. If you are cooking with wood or even coal put them in the front of the oven as well. By the time you need to refill the basket the wood is usually burning or smoldering hot heating the stone and ready to instantly burn hot when you put them in the basket. (wear heat resistant gloves 😅)
Good tip!
Great video mate, very informative.
Thanks! Glad it was helpful!
Nice video, I was looking for pellet vs gas and this was a great video.
Thanks so much! Glad you liked it and found it useful!
Wow, what a great in depth review. I'm never, ever going to buy a pizza oven but I like watching video's of people who have one. Subbed, great vid and thank you.
Glad you enjoyed it ! Thanks for the sub!
Fair and balanced review. I like that you mentioned the clean up time and the ash and soot. But you did not mention that you and your clothes smell like smoke after cooking in a non-gas oven. I do not notice a smoke taste when you cook pizzas in a wood fired oven.
I actually quite like the outdoorsy smoke smell on clothes, maybe thats the cave man in me :)
But with regards to the taste, there are so many varieties in wood type and density its hard to say what gives off a better smoke taste. Many pro pizza makes will use oak in their large wood fired ovens, and you can definitely tell the smoke taste on those
Excellent review! I'm saving up for the Ooni Karu 16.
Thanks man, It's a great oven, you wont be disappointed!
Thanks for the video !! The ooni are amazing! I plan to buy one soon
Yeah i agree fully, they are very good for the price point and ease of use!
I fancy the karu 2 multi fuel with the gas attachment, best of both worlds. Thanks
Good video, thanks!
I'm surprised there is a smokey taste to the pizza. I previously wondered if there would be any smoke flavour as at those temperatures there's little smoke and the fact it's a 60 second cook would mean there's no time to take on any smoke flavours.
Your video cleared that up!
I have the Koda 12 (gas) which I chose for those musings. I'm happy with it. As you say it's fast and clean and you are more free to do other things instead of a constant need to tend a fire.
Nice one.
Thanks for the comment mate, glad you liked the video!
you are absolutely right. I have both gas and coal. when I do a blind tasting, no one can taste the difference until now. I think it's just fun to grill with a fire. there is something masculine about it. like in old times. nature, fire and a good beer. Greetings from Germany.
@@chrisp.4636 Hey Chris I have both too. I cook mine above 600 degrees which means no smoke flavor. So moved to gas as when I make more than 2 pizzas, it's tough with wood to keep it the same temp with juggling pizzas and wood. With the gas I can cook them all day long with no issue.
Great work, thanks man !
Glad you liked it!
I want both of these. The perfect christmas present.
They are a great Christmas present...but also an anytime of the year present 🤣
Thanks on the comparison video as I was undecided. Though I LOVE the wood stove 🍕 flavor, going for the gas for the on/off ease, faster heat up and lower maintenence. Time SAVER! Maybe down the road get the wood burner if time permits.
Thanks for the comment, it's such a personal choice which to go with, because peoples needs are so different. I really like the Karu however just for the fact i can cook on gas and on charcoal/wood with one oven!
Good review, and thanks for the effort.
I'm just curious about the use of the door on the wood oven. From going through some forums I've found that the door is only used to retain the temperature for as long as possible when the oven is not in use (e.g. maybe you want to cook some low temperature food later in the day).
With the door off, the wood will have more oxygen to produce more heat and the oven should reach temperature much quicker. With the door on, the fire is starved for oxygen meaning the warmup time will be longer. The opening of the flue wont contribut much to the wood burning process as it just draws away warm air/smoke. Maybe my eyes were deceiving me but @4:28 the fame gets stronger the moment the door is removed.
No doubt that the gas will still be quicker, but the wood shouldn't have taken as long as did.
Thank you very much!
Just using wood on its own will be quicker, but removing the door completely will mess up the airflow. For the ooni to work, air has to come through the back, feed the fire, heat up and pass over the pizza, then out the chimney. With the door removed, i feel the air wouldn't flow correctly and would heat the stone un evenly.
@@TomVoyageuk I see. I was unaware of the opening at the back. Thank you for clarifying.
You got a solid point there mate.
Tom would be nice if you could actually test this and confirm the theory.
@@mtcalqarni same with fireplaces, more drag when closed more heat retention
Perfect vid to my question !!
Glad i could help! Thanks for watching and leaving a nice comment! :)
Tips from a fellow Karu user:
I built a Lazy Susan to set the oven on. Now I can spin the oven around to get to the back and tend to the fire. Game changer.
I bought a pizza turning peel, the round one. I love it.
I used to pack in a lot of charcoal thinking it would heat up quicker. It doesn’t. Fire needs
air to deliver oxygen. I reduced the amount of charcoal after rereading the manual. Now it heats up quicker.
Use semolina flour on the peel for launching. Won’t go back.
I’m surprised your plastic table didn’t melt. Nice to know it doesn’t get hot enough under there.
Thanks for the video. I enjoyed it.
Thanks for the tips! Some good advice there! I'm glad you enjoyed my video! thanks for watching :)
Love tour vidéos !
Try using a charcoal chimney for the wood burning oven.. seems like you're choking it from oxygen when you seal the back.. that way you are just dealing with white hot coals, might make the whole process go faster and may maintain a consistent temp for cooking
Thanks for the comment and recommendation, however i would be careful using a chimney starter for the simple reason the sudden change in heat may stress the stone and cause it to crack.
Hi Tom, great videos.
So I'm considering getting a gas attachment for my Karu (when they eventually return to stock!) My think on this is purely based on the possibility of being able to use the oven underneath my covererkd outside kitchen area. I have a polycarbonate roof on it and I'm concerned that the heat coming out of the chimney, a few feet below the polycarbonate, will be too hot. But with gas there's no chimney and the heat is much lower down, further away from the roof. The whole area is open on 3 sides so I'm not worried about fumes etc. I gas BBQ under there quite a lot. Any thoughts on all this? Cheers.
Hi Ian, thanks for the comment, i have used both gas and wood fuel in my ooni many many times under my outdoor kitchen and never had an issue. Especially if your sides are open, heat will be carried away from one spot on the roof, and dissipate quickly.
However gas would lesser this problem even further as you mentioned, with no chimney. I wouldn't recommend the gas attachment if this is the sole reason for it though, as its an expensive fix. If you want gas for the convenience then i would say its really worth it.
As a fix for reducing the heat coming out of the chimney, try a chimney topper/cap, they're much less expensive way of dispersing heat.
What about using chimney pipe with angle to guide the smoke and heat from your Karu outside the roof area?
Brilliant comparison. Definitely sold me on a Karu
Thank you Matt! The Karu is a brilliant choice.... but will you get the gas attachment??
@@TomVoyageuk more than likely. For exactly the use cases you described. Gas for when I want quick or volume, wood or when I want to enjoy my time
Great video with very detailed explanations…. Just out of curiosity which formula did you use for the pizza dough…..?
Thanks much for your answer 🍕🔥
Hi Elsy, Thanks so much for the great feedback! Im glad you liked the video! It was quite a while ago i did this video, and can't remember the exact recipe, however it will likely have been similar to the dough in this video - ua-cam.com/video/dRp1-lY_5qc/v-deo.html
Excellent review. Great job
Thanks for watching :)
Great video! Thank you so much.
You’re welcome thanks for checking it out!
Great video, very helpful. In video music reminds of The War on Drugs.
Thanks, i'm glad you enjoyed it!
Fantastic. I have the gas one. Wish I could have the wood one but I have a tiny courtyard garden and I thought the smoke might upset my neighbours
Happy cooking Sharon!
Like you, I have a Weber gas grill and a Komodo style (mine is BGE) and the same principles apply. The gas is cleaner, faster, and overall more convenient but I get a better cook from the Egg. I’ve watched several of your videos today in my research of the Ooni. Well done, and when I buy, I’ll use your link. Cheers from across the pond.
Yeah, its great having the option to have both, but i have to say if i were to get rid of one, it would have to be the kamado, that would only be to make room for the brick pizza oven though haha! Thanks for the comment! :)
Interesting video. I noticed that the charcoal Tom was using appeared to be briquettes, which Ooni do not recommend, but rather lumpwood charcoal, which I guess might burn a bit faster? Maybe I'm wrong though and Tom's were lumpwood.
I use charcoal and fairly thin oak pieces on my Karu 12. Sometimes, I have found it difficult to get the stone up to 400 °C - even with the flue baffle fully open. It does appear to be dependant on ambient air temperature. On a warm summer day / evening, it usually is fine. Nevertheless, I've never had a problem cooking pizzas sufficiently even if it takes more than 30 secs per side.
We have bought a gas attachment and I've obtained a propane cylinder (I think some people have used butane OK but it burns somewhat cooler). I haven't tried the gas yet, but am encouraged by this video that it heats up quickly. I'm thinking it could be useful if you were doing pizzas outside in winter / cold weather. Also, I'm looking forward to trying some steak on a skillet where I guess getting a really high temperature is important. I assume you would never put the oven door in place when using gas (could it get too hot and damage the oven?). I wonder if there is a bigger temperature gradient across the stone with a gas burner at one end and an open door at the other?
Any comments?
Chris
Thanks for the comment! Usually i would use lump wood, but i do find briquettes work well too. The reason Ooni don't recommend them is likely to be the fact they are dusty and usually made of the lower quality charcoal that has been compressed.
My wife got me an ooni koda gas oven for my birthday. At some level I am tempted by the idea of wood oven, setting a real fire for a traditional pizza sounds great fun. But I also suspect that novelty will quickly wear off pretty quickly and that the gas oven was the right choice for pizzas which are easier to cook and more consistent
That’s a good gift! Top wife points! I’ve been cooking on wood for years now and still love it but I do occasionally use gas for the ease!
In terms of Karu 12 wood is pain in ass in a way. Oven gets heatead quite quickly which is nice. If you do pizza for yourself or small amount of people it is nice. But I do pizza parties which includes more people and have to keep eye on the fire all the time , adding fuel very often, so I bought latest more powerful gas burner so chimney should stays on it. When I make a lot of pizza in one day I rather have stable more controlled gas fueled fire. If I want to make pizza for 1-4 people, then I would go back to wood since you can use all kinds of hardwood with different aroma.
I have a Karu 12, I use wood and I always struggle with temperatures. The stone hardly reaches 300 celsius even after one hour, adding charcoal helps but doesn’t completely solve.
I’m trying gas next time and I hope it will make my life with this oven easier, because I’m seriously considering to throw it in the trash
Loved the video and the information you provided.
Question for you about the amount of cooks. Is that the number of times you can start from 0 degrees up to cooking temp, cook 4 or 5 pizzas or is that the number of pizzas you can cook?
That number relates to the ammount of times you could fire the oven up from a cold temp. Its only rough guide though as it can range depending on outside temp and humidity etc.
7:36
Tom: OK guys let's take these inside and do a taste test
Also Tom: stands outside and does the taste test 😂
Well, it was a nice day after all. We have to make the most of them in the UK!
Brilliant video. Felt a bit jealous though when you were taking the bites.
Thanks for the kind words mate! It was a delicious pizza! 😋
Tom great video thanks 🙂
I'm waiting for the multi fuel ooni karu 12inch to arrive
What size were the two you were cooking on 👍
Thanks very much! In this video were using the Karu 12. I have the Karu 16 on order airing soon, so stay tuned for a video!
Awesome video. Definitely considering one of these in the future. The dough looks amazing. Can you share the recipe??
I would recommend them definitely! Thanks for the comment, you can find my dough recipe here - ua-cam.com/video/dRp1-lY_5qc/v-deo.html
@@TomVoyageuk Thank you! Have you ever tried making half the recipe? I assume it will work out the same.
Great reviews you do mate! How does a pizza on these specialized pizza ovens compare to that done on the kamado? Thanks!!
Thanks for the kind words Russel! And thats a great question....
So Kamado pizza is what i started out on, and taste wise they're great, but a couple of things i found better when using an Ooni were....
1. The temperature comes up much quicker using an Ooni
2. Ooni will get hotter in the top of the oven than a kamado will
3. Kamados take a lot of fuel to heat up this hot.
4. The kamado is ceramic and can suffer from really high temps, unlike the metal Ooni.
Great review thank you. I’m considering a purchase and wonder about a suitable work surface to put the ooni on. Is there much heat transferred downwards to say, a wooden table?
Many thanks.
Hi, Thanks for the comment, the ooni gives of hardly any heat from the underneith, and ive never had an issue on wood or plastic tables. However i do need to state that ooni don't recommend using the ooni on plastic or wooden tables.
Love the video, this is the one i asked for yesterday. Have a koda 16 myself... Wonder if i should have had a wood instead
Thanks for watching Thomas! Did you stick with the Koda16? It's a great oven!
Awesome review...Thanks
Thank you for the break down
You’re welcome! Thanks for watching!
I was burning small lumps of charcoal last night and I got the oven rather hot.... the fuel box was glowing red. Did cook well, best so far.
Cool! Did you use wood on top of the charcoal too? Or just coals by itself?
@@TomVoyageuk I did put some small wood pieces on top thinking I would get flame like in a conventional pizza oven, but it turned it more or less instantly into charcoal, it just glowed bright red.
Very nice review. thanks a lot
I'm glad you liked it - Thanks Nikita!
Good video - just wondering, what recipe for the dough do you get best results from?
I use a few different recipes for dough, but my go to if i need a quick dough is this one... ua-cam.com/video/MLBIwYwexiE/v-deo.html
Thank you for this. You made my mind up NOT to get the gas attachment. 😊. Also, thank you for your other video in which you recommended the BigK coconut briquettes ~ game changer!
To bad for you, gas is so much more convenient… wood is fun for a couple of times but when you want something constant especially when you have guests
Im glad my video helped you make a decision. Wood is definitely the more fun way to cook, and i think it will teach you more skills in the long run, about maintaining fire, and heat management. Yes, i love all the Big K stuff, maybe one day they will endorse me :)))
@@The_fappening nah. I’d rather be authentic - gas is cheating 😜
@@TomVoyageuk if you have a Morrison’s near you, check whether they’re stocking Big K charcoal and coconut briquettes. I purchased four 4kg bags for £7 each and 20kg charcoal for £22 😃
@@Bevieevans8 yes I get this for sure… bur sometimes I want to have a relaxing moment of making pizza. Wood (pellets) gave me to much hassle to have constant heat and pizzas.
Thanks for the great videos. Do you have to use the smokestack when using propane in the Karu? Can you not install the smokestack ? Do you find that that the lack of a door in the Koda is a detrimental? Thank you.
So officially.... Ooni say you have to use the chimney (smokestack) both for gas and wood. However i have before used the karu 12 without the chimney and blocking the hole with the cap supplied. Always use gas without the door though, as you need to prevent the build up of carbon monoxide.
@@TomVoyageuk thanks Tom. But when using the Karu with propane, don't you still use the door?
@@armaniusmaximus no just use it open with propane
@@TomVoyageuk Thanks again Tom! Love your channel!
Great job
Thank you
Thanks! I hope you found it useful!
I made the mistake of ordering a "too good to be true" gas Ooni from a counterfeit website. Hopefully someday Ooni will make their ovens more affordable .
Hi, nice review. I have the karu as well, both gas and wood. Typically I’ll use the gas during the colder months (live in Canada), but prefer the wood/charcoal option. I was surprised too see how long you waited to turn your pizza on the Wood fired pizza. I found 30 seconds for the first turn and then I’ll turn in 10-12 second intervals. This usually prevents any serious charring.
Your crust looks great, can you share your recipe please.
Cheers!
Thanks for the comment! Im sure those cold months in Canada certainly give the ooni a run for its money!
Yes, i turn the pizza quite slowly, as i like my crust to be quite well done and crunchy. I have a recipe video on my channel for a dough i usually use, but im always experimenting, and find using the ooni app at a 68% hydration is usually a sweet spot
Excellent overview. Thanks.
Glad it was helpful! Thanks for watching!
GREAT JOB on the comparison. I'm going with the gas due to the convenience of hosting and enjoying time with my guests - BUT awesome job.
Hi Mate, really thanks for sharing your review! I got a dout about the oven, is it possible to use both charcoal and gas at same time? So i can heat it up with the gas plus have the smoke from the wood?
Hi Orlando! Thanks for the comment! I've actually never been asked that before! I would have said not though, because of the room, and the fact the gas oven has never been design to cope with soot, and the build up would likely cause issues blocking the holes in the gas pipe!
One thing you could try to get a smokey taste, would be to wrap up wood chips in a tin foil pouch, and poke some holes in. The chips will then smoulder and give off smoke. Its a technique used by barbecue enthusiasts for smoking food on a gas barbecue! 😀
Excellent video thank u
I'm Glad you enjoyed it 👍
Morning Tom - Interesting thread on Facebook at the moment (on Ooni's Community page) discussing whether wood is better. Nearly everyone says that you don't get the benefit of true wood fired because it's too quick to pick up any flavour. What are your thoughts?
I've heard this theory a lot and i still stand by the fact that i can tell a difference. There is a delicate smoke taste to pizza cooked on wood, i find it maybe even comes from the smell, but the main reason i cook on wood is simply because if the enjoyment of mincing a fire and cooking in a traditional way, maybe its a primal cave man thing!
Thanks! Appreciate it. I suspected that might be the case. I certainly (in my very limited experience, so far) prefer wood-fired and yes, I totally get the whole enjoyment thing too! Much more gratifying than turning a gas burner on! ;-)
Great review.
Thanks so much!
Hi Tom, those pizzas look amazing: would you be able to share the recipe? Thanks
Thank you! I’m glad you like the video! My dough recipe is in this video - Pizza Dough I use For Ooni
thank u u made my day xx
This comment made my day too! Thanks for watching! 😁
Just tried using the wood burning Karu 16 Ooni w/ thermometer. It was easy to burn the crust. Had to constantly rotate the pizza. Probably chef/user error. Thanks for the review.
If your new to using your Karu it’s easy to burn the first few, over time you will learn the oven and make some amazing pizza! Just comes with practice
What is the reason for using charcoal? I’ve just got a gas attachment but up to now have only ever used hardwood alone in my Ooni and it’s heats up/cooks perfectly well so is there a benefit to having coal mixed in that I’m missing?
Charcoal has a few benefits, firstly using charcoal alone will give you a lower temp and not much flame, ideal for pizzas that take longer to bake, eg NY style, Detroit style. I usually use charcoal and wood mixed together as it helps give a base to the fire and more consistent temperature. Using the charcoal with wood will also help reduce the amount of smoke, which helps prevent the glass going black on the newer glass door ovens
I’m interested in the charcoal oven. But I have to wait for next summer. My outdoor cooking is about done.
Why not cook all year round? These oven work well in most temps! Our latest video we cooked pizza in the snow!
Great comparison video mate but you need to adjust your fuel comparison cost as you added hardwood which bumps up the price 😂😂
Yes, you're right. The only reason i didn't actually is because i live near a wood and they cut down a 400 year old beech tree, to which i claimed a log. I didn't realise just how big it was and ended up with about 2 tonnes of firewood, haha
I came to the same conclusion. Wood *does* make a better tasting pizza, albeit marginally. And if you are adept at building a proper fire and keeping it hot, it can be more fun on a lazy summer evening with a cold beer. But the time it takes tending to the fire makes it impractical when hosting guests, when making a bunch of pies, or when throwing together pizza on relatively short notice for just me and my wife. The wood can also be a rather expensive fuel source, given how much wood it takes to make just a few pizzas.
Thanks for the comment Mark! I too enjoy the process of making a fire, and fortunately, have a lot of free wood from a large oak tree that was felled near by. But yes if you're buying kiln fired hard wood it can become expensive.
I really want to do a blind taste test on a gas vs wood fired pizza, to see how obvious the difference really is.
Nice video, for me there is one more reason to use the gasburner. When it's raining I can use it as under the terrace roof.
Question, you are using charcoal briquettes. I only used clean oak wood. I was wondering if there is a difference in taste
I don't think there will be much difference to taste, apart from the amazing wood taste you will get from good quality oak, charcoal won't give off much flavour in the few seconds that you cook a pizza in!
How long does the charcoal last to cocl on before you have to refire it up!? Great video ✌️
Thanks for the question Alan! I usually get about 5-6 pizzas from a full basket of charcoal. If i need to cook more i will usually opt for gas, but you can always add fresh coals to the existing ones to keep the oven hot and up to temperature.
Is the temperature you are reporting in celcius or fahrenheit? I live in the US and thought the temperature needed to be 800 F+. Please advise. Thanks. Great demos!
Hello, I'm in England we use Degrees Celcius 🔥👍
It’s not a good pizza without a little char. Great video!
Thats True! Thank you 😋
Nice video thanks. I own two Ooni, one gas and the other the old Unni 3. I prefer the wood one, bu gas is easier. I'm surprised that you use grated cheese... it contains cellulose to make sure they dont clump. The cellulose burns in the oven and give the pizza a color it shouln't have.
Thanks for the comment Guy, Its great when you have two ovens for parties etc, makes things much easier.
We use all different kinds of cheese, sometimes i like to replicate the American style pizzas with grated cheese rather than traditional Italian styles.
just a note, no im not crazy, but if you rinse that grated cheese...🤌 it melts like perfection.
@@TomVoyageuk I meant "pre" grated cheese. The problem is the cellulose they put in the bag, tends to burn. Better grate the cheese than buying it already grated. Nothing to do with "authenticity", eating cellulose ain't fun, pizza should.
@@mariogiannini8609 sounds like a good tip Mario!
@@guyprovost ah ok now I understand what you meant! Thanks for watching!
Assuming you have the correct attachments, can you convert the Ooni from wood to gas, and back?
yes
Yes, the Ooni Karu 12 & 16 are designed to run on dual fuel, gas and wood. But the Koda models are gas only, and the Fyra is pellet only. The Ooni Pro will also run on both gas and wood with the attachments
Great video! Have you ever cooked a pizza in your kamado grill?
Thanks! Yes I have, I've cooked one on the stone and one using the Do-Joe, check out my other videos 👍🍕
Super, thank you 👍👍
You're welcome! Thanks for watching! 😆
Are those ovens used on a plastic tabletop? How is the temperature below the oven? I am thinking about buying the wood powered one but i am still skeptical about whether i can use it on my wooden garden table?
I have used this plastic table many times for my cooks as its large enough to fit the ovens on and quite sturdy. I've never had an issue with heat, as the height the ooni stands up is clear enough to not affect the table top. Just if you're using wood/coal be careful not to drop coals out because then you will have a problem.
Informative!
Glad you found it useful!
hungry now! nice video, thanks
You’re welcome, thanks for watching!
The centers of pizzas made in Oonis on UA-cam always seem to have a soft center. Are you doing that on purpose because you like it that way, is that a shortcoming of the oven/stone, or is that a heat management issue where the flames are too hot and the stone isn’t hot enough, and it can be adjusted by allowing more oxygen to preheat and less oxygen during baking? Thanks for the videos!
Hi Eddie, thanks for watching! I think it's more to do with the dough, i've been trying some different ones recently and the Neapolitan style doughs are very different to a NY style one for example, the stone cooks them no problem at all 👍🍕
The pizza maker is responsible for the amount of charring based on temperature and cooking technique
Turn and burn, baby!
That was a fantastic videeo other than the sound. One thing mic yourself they are cheap and it will up your game. I have been work with pizza for 20+ years and wood will always rule. If someone is hungry now and needs something fast than gas all the way but if someone wants good pizza/food wood all day everyday. I think what people should ask is do i want it now or good? The idea of a party people want spectacle. Anyone will wait if the pay off is worth it. A wood cooked pizza will always be what anyone remembers.
Thanks for the feedback, since filming this video i now use a Rode Wireless go and love the freedom of having a lav mic! I agree with your comment here, its a good way to consider if gas or wood is the option for you. I like the Karu, as its gives the option for both fuel options
@@TomVoyageuk I have a Rode Wireless myself, and I love it. I showed it to a cook friend of mine, and he really liked it other than the size. I would like to see a bigger option
@@everythingandasink I feel like my audio has really improved since getting it, it’s great too as my directional mic on camera I had before used to pick up all sorts of noise from the neighbours to but this one doesn’t!
🤔...didn't you consider using wood in the wood burning version (clue in title). Mine gets to temperature in exactly the same time as gas. Advantage of gas is running with the front open & it keeps a consistent temperature during a pizza cooking cycle giving even results throughout. I prefer gas mode would use hardwood if I wanted to take it away with us on holiday.
Yes, but sometimes a charcoal wood mixture gives a more even temp, and is more consistent (especially when trying to use two ovens, and film at the same time)
Either way, using just wood will heat up very fast, as the wood burns hot quickly, the issue then is you need to be stood at the oven and replenish the wood every 5 mins or so.
Great. Now I’m starving!
Yes, it has that effect, i kept getting hungry editing the video!
Hi I have a frya 12 oven, ooni have recently supplied myself with some new pellets, and I'm still struggling with getting the stone to reach temperature, I was wondering if you had any thoughts on why it be not reaching temperature thank you.
Hi, Thanks for the comment! its quite difficult to say without being there with you, but a couple of things i would check is that you're not over filling the hopper with pellets, make sure they're good and hot before adding more. Little and often is key. Also make sure you're leaving enough time. Ooni states it heats up in 20 mins, but i often leave my oven for 40 mins before cooking on them.
@@TomVoyageuk thank you so much for your reply and I will certainly try that thank you.
Which one is good for a new cafe? Also, if there’s a significant gap between orders, will the oven lose all its heat and will need to get reheated?
I would recommend gas if you're using it for commercial use. That way you can turn it off and on easy during quiet times.
I am considering buying an Ooni oven but i do not know for what size to go... Is the 12 inch big enough for a regular pizza?
To be honest I very rarely make a 16" pizza and find that 12" is plenty when Im cooking for friends... although I do want to start making some bigger ones 👍🍕
have you done a comparisson with the newer karu 16 wood/gas?
I haven't, I only have one Karu16 and don't know anyone else near me that has one I could borrow but that is a good idea for a video... maybe I need to find someone else with one 👍🍕
@@TomVoyageuk Thx for your reply. Another question not related to this video. I noticed on my Karu 16 that it takes long time to get warm (around 30-35 min to reach 400C)on Gas. I got the tip to close the front vent about 30% and it got warmer quicker. when it comes to using gas, should the chimney and front valve be open/closed for best efficency? Thx for a great channel with lots of tips etc...
Hi i wanna know very big the different gas and woodfire teasty or just little bit?! Ty for answer
Since the pizza is in the oven only for a short ammount of time, i think its quite a subtle taste you get from the wood. I also think you get more of a char from the food fire flames too.
@@TomVoyageuk tyvm for answer sir have nice day!!!
The gas attachment is far from being able to give a nice charred crust. It heats up fast, it can cook the bottom and the top of the pizza very fine. But the topping will be burnt before the crust is charred and crispy because there is no real heat from the side as with the basket filled with charcoal and wood. I wish I knew that before spending money for the attachment and the propane tank.
I find i can get a nice crust from using gas, i just tend to turn it down and leave the pizza to bake longer rather than trying to get a 60 second cook. I still find wood/charcoal my favourite way to cook though
Tell a pizza man who’s been making traditional pizza that it’s burnt. He’ll laugh
How did you make the pizza dough?
You shouldn't use briquettes in the Karu, they produce too much ash and can clog the grate. Lump wood charcoal is the way to go to heat up and then hardwood after for the final temp boost and flame.
Sorry you’re wrong.
@@Bevieevans8 hmmm no I'm not. One of the reasons it took so long to warm up in this video is because he used briquettes. If you use decent lumpwood charcoal it warms up almost as quickly as gas to 350-400°c. Then adding some hardwood gets you up to 450-500°c (I've even had it above 450°c with charcoal but you don't get a rolling flame that you want/need). But what would I know, I'm only a feeling Karu owner....
@@Bevieevans8 the owners manual says not to use briquettes
I've cooked with both lump and briquettes many times, equally with good results. The main reason i use briquettes is the consistency in size. The karu only has a small basket, and the lump wood i buy ( fur use in my kamado Joe) is usually in huge chunks and i struggle to fit it all in the basket. But either way, both give off a good heat, and are able to cook a pizza
When using the gas Ooni with propane does it impart a gas "propane" flavor?
Thank for the heads up,
Hi Robbie, no it doesn't 👍🍕
I have the Koda 12 am I fine with bottom heat to have on a plastic trestle table as you have?
Yes it’s usually fine to be hinest
Family of 4. Would you opt for the 16" or b/c cook time is so quick just go w/ the 12" ?
Hello, it depends what size pizza you want to cook, I like having the option of being able to cook a bigger pizza so the 16" is perfect for that, but also I do love the 12" because it's a great starter oven, doesn't take up a lot of room and cooks awesome pizza!
I have the ooni wood oven but I'm not happy with it because I cannot regulate the fire on top. so I get too much char on the top and the bottom is not crispy enough. I am considering getting the gas attachment so that I can get the bottom really hot and crispy and then lower the flame so that my topping doesn't burn. I actually like the pizza I make in my bar-ba-que. I hope the gas works better for me. What do you think?
Hi Janet, I do enjoyed cooking on wood but gas really is a lot easier to control, I like have both options available 😊
Another great video. What’s your pizza dough recipe?
Hi Paul, thanks, I'm glad you enjoyed it.
I have a couple of videos on here with dough recipes I've used, but to be honest I'm always trying new ones.
My current favourite recipe book is by Ken Forkish and it has some amazing recipes, you can find it here - amzn.to/3EFeYo9
Fantastic video. What version of oven would you recommend?
I've never made a homemade pizza before.
So can the same oven be used for both gas and wood?
Also what would you recommend to watch to make easy pizza dough ?
Thank you so much for the kind comments!
Its a hard one to recommend a pizza oven to someone, as it depends what you will be using it for. The Ooni Karu is a great all rounder though, that can cook 12 inch pizzas using gas and wood or charcoal. Ooni are a good place to start because they are relatively easy to use, and heat up quickly. I have a video on ,y channel showing an easy to make pizza dough that will be a good starting point for you!
ua-cam.com/video/MLBIwYwexiE/v-deo.html
Technical Features Explained? What about the ceiling vents...?
What about the ceiling vents? What would you like to know? I'll help out where i can.
Is it possible to put a few small piece(s) of wood on the stone in the gas oven to smolder and generate that wood flavor while cooking the pizza?
A few people have suggested this, but one never tried it for a couple of reasons....
The gas oven are so hot at the stone, i think the wood would just burn and not smoulder. Ash would then be all over the stone and hard to brush out and may stick to the pizza. Finally i would worry that the direct heat on the stone may cause it to crack!
Gracias! Tremendo!
De Nada!
I see you're doing this on a plastic table. Have you found that to be sufficient to use in general?
It’s not my favourite table to use, and it’s quite bulky but it’s good for making these videos on. Usually I use a stainless steel top table to cook on
Straight up question, which version is best for a pizza food trailer where the oven will be inside the trailer? Cheers.
If it’s for commercial use I’d go gas, you’ll have 101 other jobs to do preparing and running a business so gas will be much easier to control and keep a regular temp whilst you can concentrate on your customers!