There's one thing this video taught me, what to expect when I use my new, not used pizza turning peel, catch the edge of the pizza, not the middle. Thanks.
Watching videos it looks so easy, and the idea seems like it's nothing. I made 100+ pizzas without a turning peel in my Koda 12. So when I got a turning peel I just assumed there'd be no learning curve. I made a huge hole in the first pizza I tried turning. And struggled with the next few sticking to it. So I haven't used it since. Was very humbling as I consider myself a low level pizzaolio. So I just went back to using my regular peel and burning my fingers turning them by hand lol.
Thanks for showing me this option. I'm hoping it'll help overcome the extreme cold winters use here in North Central Wisconsin. I just got my ooni a month ago and now with brutal winter moving in, I find it hard to keep that oem stone hot enough while using wood. I almost have to switch out to the gas to keep it consistent but then again, when I make pizzas, I usually make 2 to 4 at a time since one is consumed and nice to have leftovers to warm up for the work days ahead. I found they have them on sale and currently a 15% coupon so I got mine for like $143 plus shipping which is easier to swallow than the $200 regular price on the Karu 16 stone.
Yeah its a good option, especially for colder weather, but just make sure you cure it properly before use and heat it up gradually, so not to crack it if it comes up to temp too quickly. I like to use mine with the Karu 16 open 'letterbox' style door.
@@TomVoyageuk Thanks, I've found too in the short time I've had it is to open the door while cooking with wood to keep it from getting too black sooty inside. I saw a video today from Vito where he compared the Karu 16 to the Bertello 16 and that unit has no door or chimney.
Thanks for reviewing the thicker pizza stone. I have thought about investing in a thicker stone, but not sure it provided the result I was looking for. Seems like the crust might be slightly undercooked underneath (at least to my liking) compared to the results I've been getting on the standard stone. Maybe one day I'll have the opportunity to test out the difference on mine, but nice to see a video of someone else trying it first. Thanks again.
Thanks for the comment! Yes the crust wasn’t a crispy one, more down to my recipe and method than the stone though. If I’m doing a crispy crust pizza, I’ll generally use a different dough recipe and a lower heat and cook for a bit longer! Thanks for checking out the video!
You have to get the stone hotter. Biscotto is a low conductivity stone meaning you need over 900F to get a cooked bottom. Way hotter than cordierite. It's not possible to use the stone over gas as the flame is too weak to heat the stone. He could reduce the thickness of his stone slightly and use cordierite or another material and find the right balance of heat retention and material
Yes, I don' think the stone was hot enough. It might take longer to get to ideal temp. I think he also had the oven temp too high as that first side of the pizza charred up a little too fast. Sounds like you are getting great results from your oven!
I just got a Karu for my birthday (I almost fell to the floor, it's so expensive), and have been watching quite a few videos on it. Now, this video is a year old and my question is: When you are using the oven regularly, which stone do you prefer? Is the stone you tested in this video worth investing in eventually?
Ooni isn’t cheap, but having tested a few budget pizza ovens it’s well worth paying for a good quality unit that will give good results. Regarding the stone I bought it for this review used it a couple of times and have gone back to the cordorite stone it came with. Personally I wouldn’t invest again as I didn’t see it was worth it for the price. T
Thanks for video. You should buy : Jealous Devil 10 lbs. All Natural Onyx Binchotan Lump Charcoal. This stuff burns so hot that you can have heat for 8 hours. Incredible product and perfect for pizza oven. No flame just majot heat. All you have to do is throw wood on it . Give it a try.
I’m reading the comments section now and am confused. Isn’t the point of this stove to maintain a LOWER temp than the stock Ooni stone, to remove moisture from the dough and to ultimately allow for an evenness of cooking between the top and bottom of the pies? I’m thinking of buying one because at super high temps, the undercarriage of my pies are getting completely charred.
Been waiting 2 months and probably another month before my oven arrives. Well, still lots of snow here so I guess I’ll be ok to wait. - what was that last pizza you made? I didn’t get what you said, and looks good.
@@swash333 where about a are you? I think we’re past the snow now in the Uk! It’s been sunny here this weekend! The last pizza was Nduja, Red Onion, Mushroom and Burrata Cheese! I usually add a drizzle of hot honey to this recipe too!
@@TomVoyageuk oh that’s sound delicious. I’ll try that one soon if I can find the nduja. I’m in Quebec south of Montreal. Hopefully only a few more weeks of winter. It’s melting fast. Usually not so warm until at least May. Yes I’m very jealous of the UK weather.
Hi Tom, I have ordered the same stone from Italy. Please help me to understand the curing method. So the 1rst round: reach the temperature till half power (in this case 250 c) than leave the stone cool down completely. 2nd round: reach the maximum power (in this case 500 c) than leave the stone cool down completely. Is it right? Please give me your feedback. Thanks Akos
Hi Tom, really interesting video, the recycle time on my Karu 12 is the only thing that annoys me about the ooni. I wonder, have you tried just putting two of the ooni pizza stones on top of one another to see if this has a similar effect of improving heat retention between pizzas? Would love to see a video on this, and would certainly be a much cheaper option than the biscotto stone!
I’m gonna by one in Italy this summer while on travel there and bring it in my carry-on luggage :)… Prices on the Italian website are way cheaper than what you can get in the US for example
Just spent like $1,200 on a Karu 16 + gas burner + Ooni 16" peel + Ooni Turning Peel + a few other things. What's another $225 (with shipping) right? lol. I don't know if this stone would even make a difference for the lower temp NY style pizzas I'll mostly be making. But that doesn't mean I don't want one.
Haha! i was in exactly the same boat, its like anything thats a hobby, motorbikes, cars, sports, its so easy to start spending all your spare cash, investing in your hobby!
@@grimWNY I just bought the 3/8 inch thick pizza steel from cooking steels. Hopefully I will get to use it this weekend on my Karu 12.....I have heard mixed reviews on this
Thanks for the Biscotti Stone review.🎉 I have an esco oven that goes up to 250 degrees. I am going to buy this stone for baking sourdough bread. Would it be difficult to preheat this stone with my oven?
Hi Freddie, thanks for the comment, I'm glad you liked my video! The table that I've got is the Keter Unity XL, there's a few place online you can order. This is the link for Amazon - www.amazon.co.uk/dp/B07BZ5B3LS?tag=onamztomsande-21&linkCode=ssc&creativeASIN=B07BZ5B3LS&asc_item-id=amzn1.ideas.364F3MG6E6ZK0
Pretty sure that saputo stone is useless over gas anyways. Saputo is a low conductivity stone which means it needs VERY high temps to even cook a pizza base at all. Gas would not get the stone hot enough as the flame is weak and optimized for mostly the cordierite to get it hot but overpower the cordierite. WIth saputo you need a temp over 900F to get any brown pizza base which the oven can't even heat cordierite that hot over gas easily. You need to either use a thicker cordierite or a material inbetween cordierite and saputo. It's all about finding the balance and what is really better.
Thanks for the comment Mo, you obviously know your stuff! My issue using gas with this stone was the longer time it took to heat up, with gas prices higher than ever, i don't like the idea of the gas running for n hour just to warm up the oven to cook a few pizzas! Thanks for checking out my video!
@@TomVoyageuk Well in my experience the gas flame is too weak and I don't' think it would work at all. I ordered a karu 16 gas burner so I'll see how hot it gets
Hi Tom, the only thing I am wondering is why the price of the stone is over 100 Euros more expensive than in any other shop? I looked at original Biscotto stones with 42 x 42 x 4cm for 40-55 Euros.
In one of your videos reviewing the Karu 12 you have a cover for it. I also.have a cover for my Karu 12 but it has a sleeve in the cover for the chimney but yours does not....where did you get that cover? I never cover it with the chimney and the sleeve is always in the way....thank you. My.name.is John C. And I live in New Jersey USA
Thanks John, and hello to you in New Jersey! So this cover is the one with the chimney, but i fold the chimney cover in on itself, as i don't use it. I have a video showing how i do this, as its better for travel. Please check out that video here... ua-cam.com/video/spfM9h9fpfE/v-deo.html
@@TomVoyageuk thank you...very helpful, by the way did you ever find out what that loop.was for on the cover? I think your videos are extremely helpful. I enjoy watching them
Does biscotto make a difference with Karu 16 now that you use it for a few months?? I just ordered one for 200 euros and I really hope it is worth it. I already own one biscotto in my Effeuno owen and I love it.
@@TomVoyageuk hey Tom thank you for making such a great videos. I'd like to ask you another question, this time about a pizza dough. This weekend I am making 20 pizzas for my family. It is gonna be a hot day and I am making pizzas outside. I will make 20 balls and put them in a proper pizza boxes (I am using Vito Iacopelli's polish recepie). I know dough balls will be ready to use in 1,5 - 2 hours after I shape them and put them in boxes. I guess overall baking time for 20 pizzas is probably going to be 1 hour or more. I am affraid that some dough balls will be overgrown by the time I am ready to use them. If I put them in the fridege at a point of fermentation, then I have to wait one hour before they warm up to the room temperature. How to manage that? I really appreciate your help.
@@cikna007 Honestly, i really wouldn't worry too much, the dough won't change that much in an hour anyway. What i would do if its a hot day though, is leave the dough in the cool inside and only bring out about 3/4 balls at a time. Its likely the Karu will need time to get heat back in the stone between a few pizzas, so use that time to get the next set ready!
"Trouble closing the door"? Was that anything to do with the stone thickness please? Been looking at these. Freight to Australia is not cheap. Wondering if I could load my oven up with 1 inch fire bricks instead?
No, it was nothing to do with the stone, just the fact the doors sticks sometimes. I guess with the high temps the metal will warp a little over time. You could certainly try the fire bricks? i'd be interested in hearing how you get on!
Usually Caputo Blue, but sometimes Caputo Nuvola. If i can't find or don't have Caputo in, i'll just use a supermarket strong bread flour, with a high protein percentage, usually around 13%.
Tom you need a brass brush be careful "Cleaning and maintenance Do not use soap and water. Brush the stone clean with a brass brush on hot stone. Avoid wire brush as it is too hard against the stone. Fine dust can be removed with a slightly damp cloth when the stone is cold."
Thanks for the tip! hats a great piece of advice, ill look to invest in a more softer brush for this stone, and keep the bristles for the cordierite stone
Tom, I purchased and used this stone for the first time cooking "new haven" thin pizza. I found that even though I pre-heated it for almost an hour that my bottom crust did not cook as I expected, especially for the second and third pizza. I am going to switch back to the ooni stone and see what happens. Have you found the thicker stone to have any similar issues storing the same amount of heat as the ooni stone?
I think the benefit with this stone is that it doesn't get too hot and burn the bottom of a pizza when you're going for really high heat which you do when you're baking neapolitan pizza.
Thanks for the comment Dave, It depends really, if it's just us (family of four) I'll do 6 pizzas, a few to eat and a couple to freeze for the week. There have been times where we've had a party and friends over, and done 25/30 pizzas through out the night. Other times we will do 15/20 pizzas but in two sittings with an hour gap in between, in which we will keep the oven warm during the hour down time. So to summarise, having a stone that holds temps longer helps me out!
I would have said that the oven would loose too much heat with the door fully open. Ooni have just released a half covered letterbox door for this oven which is a good solution.
Thanks for the feedback, Its just the jacket i have! because its always bloody freezing in the UK, i need to get a Tom Voyage branded Hoodie or something, maybe even sell them as merch! 🤣🤔
Thanks for checking out this video! Please remember to subscribe to my channel for more pizza videos!
🍕🤩👍🎉
Www.UA-cam.com/tomvoyageuk
There's one thing this video taught me, what to expect when I use my new, not used pizza turning peel, catch the edge of the pizza, not the middle. Thanks.
😅😅😅 Yeah it take s bit of learning the pizza turning peel
Watching videos it looks so easy, and the idea seems like it's nothing. I made 100+ pizzas without a turning peel in my Koda 12. So when I got a turning peel I just assumed there'd be no learning curve. I made a huge hole in the first pizza I tried turning. And struggled with the next few sticking to it. So I haven't used it since. Was very humbling as I consider myself a low level pizzaolio. So I just went back to using my regular peel and burning my fingers turning them by hand lol.
Is the wire brush ok to use on this stone or would a more natural fibre be better oh videos are great too been a big help.
Thanks for showing me this option. I'm hoping it'll help overcome the extreme cold winters use here in North Central Wisconsin. I just got my ooni a month ago and now with brutal winter moving in, I find it hard to keep that oem stone hot enough while using wood. I almost have to switch out to the gas to keep it consistent but then again, when I make pizzas, I usually make 2 to 4 at a time since one is consumed and nice to have leftovers to warm up for the work days ahead. I found they have them on sale and currently a 15% coupon so I got mine for like $143 plus shipping which is easier to swallow than the $200 regular price on the Karu 16 stone.
Yeah its a good option, especially for colder weather, but just make sure you cure it properly before use and heat it up gradually, so not to crack it if it comes up to temp too quickly. I like to use mine with the Karu 16 open 'letterbox' style door.
@@TomVoyageuk Thanks, I've found too in the short time I've had it is to open the door while cooking with wood to keep it from getting too black sooty inside. I saw a video today from Vito where he compared the Karu 16 to the Bertello 16 and that unit has no door or chimney.
1st!! Awesome video. I was thinking on buying this stone. Thanks as always.
Thanks mate glad you enjoyed it!
@@TomVoyageuk a 🤣 a uncx bucvc
Really interesting, thanks Tom for producing this! Appreciate your content, keep up the good work!
Thanks for watching Michael! Glad you like the videos!
Thanks for reviewing the thicker pizza stone. I have thought about investing in a thicker stone, but not sure it provided the result I was looking for. Seems like the crust might be slightly undercooked underneath (at least to my liking) compared to the results I've been getting on the standard stone. Maybe one day I'll have the opportunity to test out the difference on mine, but nice to see a video of someone else trying it first. Thanks again.
Thanks for the comment! Yes the crust wasn’t a crispy one, more down to my recipe and method than the stone though. If I’m doing a crispy crust pizza, I’ll generally use a different dough recipe and a lower heat and cook for a bit longer! Thanks for checking out the video!
You have to get the stone hotter. Biscotto is a low conductivity stone meaning you need over 900F to get a cooked bottom. Way hotter than cordierite. It's not possible to use the stone over gas as the flame is too weak to heat the stone.
He could reduce the thickness of his stone slightly and use cordierite or another material and find the right balance of heat retention and material
Kitchen & Craft do this review and you can see how it performs when used properly (sorry OP, bit more practice required but this was a first run
Yes, I don' think the stone was hot enough. It might take longer to get to ideal temp. I think he also had the oven temp too high as that first side of the pizza charred up a little too fast. Sounds like you are getting great results from your oven!
Tom do you have a video showing your back yard set up? Curious to see what you have covering your area, looks like some type of Gazebo.
Thanks for the question, Currently i don't have a video like that but I'm thinking on doing one soon because a few people have asked for it!
I just got a Karu for my birthday (I almost fell to the floor, it's so expensive), and have been watching quite a few videos on it. Now, this video is a year old and my question is: When you are using the oven regularly, which stone do you prefer? Is the stone you tested in this video worth investing in eventually?
Ooni isn’t cheap, but having tested a few budget pizza ovens it’s well worth paying for a good quality unit that will give good results. Regarding the stone I bought it for this review used it a couple of times and have gone back to the cordorite stone it came with. Personally I wouldn’t invest again as I didn’t see it was worth it for the price. T
Thanks for video. You should buy : Jealous Devil 10 lbs. All Natural Onyx Binchotan Lump Charcoal. This stuff burns so hot that you can have heat for 8 hours. Incredible product and perfect for pizza oven. No flame just majot heat. All you have to do is throw wood on it . Give it a try.
Sounds great, looks like it's only in the USA though! 👍🍕
I’m reading the comments section now and am confused. Isn’t the point of this stove to maintain a LOWER temp than the stock Ooni stone, to remove moisture from the dough and to ultimately allow for an evenness of cooking between the top and bottom of the pies? I’m thinking of buying one because at super high temps, the undercarriage of my pies are getting completely charred.
Great video - thanks a lot. All About the Bass was performed by Megan Trainor 😉. Happy New Year 😃.
I need to keep up to date with songs 🤣🍕
Thanks for the video, nice. Can I ask where is your table top from?
Thanks mate! glad you enjoyed the video! Its called a Keter Unity XL, and can be bought online using this link...www.amazon.co.uk/shop/tomvoyage
Brilliant Tom. I think I need one of those stones if my stove ever arrives. Thanks for the dough recipe too 👍🏼
I really enjoyed using it! It was a nice addition to an already great oven!
How long have you been waiting for your pizza oven! Thanks for watching!
Been waiting 2 months and probably another month before my oven arrives. Well, still lots of snow here so I guess I’ll be ok to wait. - what was that last pizza you made? I didn’t get what you said, and looks good.
@@swash333 where about a are you? I think we’re past the snow now in the Uk! It’s been sunny here this weekend!
The last pizza was Nduja, Red Onion, Mushroom and Burrata Cheese! I usually add a drizzle of hot honey to this recipe too!
@@TomVoyageuk oh that’s sound delicious. I’ll try that one soon if I can find the nduja. I’m in Quebec south of Montreal. Hopefully only a few more weeks of winter. It’s melting fast. Usually not so warm until at least May. Yes I’m very jealous of the UK weather.
Hi Tom, I have ordered the same stone from Italy. Please help me to understand the curing method. So the 1rst round: reach the temperature till half power (in this case 250 c) than leave the stone cool down completely. 2nd round: reach the maximum power (in this case 500 c) than leave the stone cool down completely. Is it right? Please give me your feedback. Thanks Akos
Yes that’s it, heat up half temp first time, and let cook before heating up to full temp. This is to slowly draw moisture out of the stone
Post modern jukebox was the group that sang all about the bass
Thabks for this! Now that you’ve had it a while, would you say the stone is a worthwhile investment with a marked difference?
Not really to be honest, I have used the original Ooni stone back in my Karu 16 for the last few months
@@TomVoyageukthanks for your honest reply! :)
Hi Tom, really interesting video, the recycle time on my Karu 12 is the only thing that annoys me about the ooni. I wonder, have you tried just putting two of the ooni pizza stones on top of one another to see if this has a similar effect of improving heat retention between pizzas? Would love to see a video on this, and would certainly be a much cheaper option than the biscotto stone!
I've never tried that actually Martin but its an interesting concept to see if that would work!
I’m gonna by one in Italy this summer while on travel there and bring it in my carry-on luggage :)… Prices on the Italian website are way cheaper than what you can get in the US for example
Just spent like $1,200 on a Karu 16 + gas burner + Ooni 16" peel + Ooni Turning Peel + a few other things. What's another $225 (with shipping) right? lol. I don't know if this stone would even make a difference for the lower temp NY style pizzas I'll mostly be making. But that doesn't mean I don't want one.
Haha! i was in exactly the same boat, its like anything thats a hobby, motorbikes, cars, sports, its so easy to start spending all your spare cash, investing in your hobby!
A steel instead of a stone would be better in that situation, as it holds heat longer when you turn the heat down for NY style bakes.
@@grimWNY I just bought the 3/8 inch thick pizza steel from cooking steels. Hopefully I will get to use it this weekend on my Karu 12.....I have heard mixed reviews on this
Thanks for all information.
Thanks for watching! Im glad you found it useful!
Thanks for the Biscotti Stone review.🎉 I have an esco oven that goes up to 250 degrees. I am going to buy this stone for baking sourdough bread. Would it be difficult to preheat this stone with my oven?
No, it will be fine, it might just take a while to heat up, but once your hot it will work great!
Nice video. Keep it up.
Mind I ask what brand is on the table and where to buy it?
Hi Freddie, thanks for the comment, I'm glad you liked my video! The table that I've got is the Keter Unity XL, there's a few place online you can order. This is the link for Amazon - www.amazon.co.uk/dp/B07BZ5B3LS?tag=onamztomsande-21&linkCode=ssc&creativeASIN=B07BZ5B3LS&asc_item-id=amzn1.ideas.364F3MG6E6ZK0
What about cleaning? You cant flip this it seems.
Pretty sure that saputo stone is useless over gas anyways. Saputo is a low conductivity stone which means it needs VERY high temps to even cook a pizza base at all. Gas would not get the stone hot enough as the flame is weak and optimized for mostly the cordierite to get it hot but overpower the cordierite. WIth saputo you need a temp over 900F to get any brown pizza base which the oven can't even heat cordierite that hot over gas easily.
You need to either use a thicker cordierite or a material inbetween cordierite and saputo. It's all about finding the balance and what is really better.
Thanks for the comment Mo, you obviously know your stuff! My issue using gas with this stone was the longer time it took to heat up, with gas prices higher than ever, i don't like the idea of the gas running for n hour just to warm up the oven to cook a few pizzas!
Thanks for checking out my video!
@@TomVoyageuk Well in my experience the gas flame is too weak and I don't' think it would work at all. I ordered a karu 16 gas burner so I'll see how hot it gets
Makes cent
Hi Tom, the only thing I am wondering is why the price of the stone is over 100 Euros more expensive than in any other shop? I looked at original Biscotto stones with 42 x 42 x 4cm for 40-55 Euros.
Thanks for the comment, and I'm really not sure why these are priced the way they are, its maybe something to enquire with the company directly
My thought aswell. However i did not find a fitting biscotto stone. Where did you find the ones for 40 to 55 EUR? @whitebonsai
Nice upgrade! It is much better when you cook multiple pizzas ? Cheers
It definitely helps to keep more heat in the stone as its much thicker
In one of your videos reviewing the Karu 12 you have a cover for it. I also.have a cover for my Karu 12 but it has a sleeve in the cover for the chimney but yours does not....where did you get that cover? I never cover it with the chimney and the sleeve is always in the way....thank you.
My.name.is John C. And I live in New Jersey USA
Thanks John, and hello to you in New Jersey!
So this cover is the one with the chimney, but i fold the chimney cover in on itself, as i don't use it. I have a video showing how i do this, as its better for travel. Please check out that video here...
ua-cam.com/video/spfM9h9fpfE/v-deo.html
@@TomVoyageuk thank you...very helpful, by the way did you ever find out what that loop.was for on the cover?
I think your videos are extremely helpful. I enjoy watching them
@@johncoriasco3099 Thabks John! Yes we did, it’s to cool the gas line up when using it with the gas attachment
Does biscotto make a difference with Karu 16 now that you use it for a few months?? I just ordered one for 200 euros and I really hope it is worth it. I already own one biscotto in my Effeuno owen and I love it.
Hi, yes it definitely holds heat for longer! Thanks for checking out my video!
@@TomVoyageuk hey Tom thank you for making such a great videos.
I'd like to ask you another question, this time about a pizza dough. This weekend I am making 20 pizzas for my family. It is gonna be a hot day and I am making pizzas outside. I will make 20 balls and put them in a proper pizza boxes (I am using Vito Iacopelli's polish recepie). I know dough balls will be ready to use in 1,5 - 2 hours after I shape them and put them in boxes.
I guess overall baking time for 20 pizzas is probably going to be 1 hour or more. I am affraid that some dough balls will be overgrown by the time I am ready to use them.
If I put them in the fridege at a point of fermentation, then I have to wait one hour before they warm up to the room temperature.
How to manage that? I really appreciate your help.
@@cikna007 Honestly, i really wouldn't worry too much, the dough won't change that much in an hour anyway. What i would do if its a hot day though, is leave the dough in the cool inside and only bring out about 3/4 balls at a time. Its likely the Karu will need time to get heat back in the stone between a few pizzas, so use that time to get the next set ready!
"Trouble closing the door"? Was that anything to do with the stone thickness please? Been looking at these. Freight to Australia is not cheap. Wondering if I could load my oven up with 1 inch fire bricks instead?
Wood souses, Gas is too fancy?
he needs to do calculations first!
never close the door for Pizza, why door on that?
No, it was nothing to do with the stone, just the fact the doors sticks sometimes. I guess with the high temps the metal will warp a little over time. You could certainly try the fire bricks? i'd be interested in hearing how you get on!
Maybe to use as an oven too, not just pizza oven?
Well done
Thanks for watching! 🍕👍
Nice Video, Tom! Where can I buy this stone for my Karu 16? Would be nice if you can send me a link. Best regards and keep going!
Hi Thanks for checking out my channel, i don't have any special affiliate links, but check them out online at - www.biscottostones.com
Do you cook other types of pizza or just neapolitan
Yes i've cooked all different styles of pizzas, check out some of my other videos 🍕😋
Okay, so what might have happened if you had not initially "seasoned" the stone - you had not bothered heating it up twice at the beginning?
Hi Ollie, there is a chance that it could crack 😳
Lovely pizza! What flour do you use??
Usually Caputo Blue, but sometimes Caputo Nuvola. If i can't find or don't have Caputo in, i'll just use a supermarket strong bread flour, with a high protein percentage, usually around 13%.
Thank you for your video and information! I might have missed this but what was the stone temp when you launched the first pie?
Italian people just buy them at stores for home decorating stores, smooth side up.
never paint them!
Thanks for the comment I'm glad you liked my video! The stone temp was around 450°c in the middle when we launched the first pizza
Base looks a bit pale for that much heat.
Tom you need a brass brush be careful "Cleaning and maintenance Do not use soap and water. Brush the stone clean with a brass brush on hot stone. Avoid wire brush as it is too hard against the stone. Fine dust can be removed with a slightly damp cloth when the stone is cold."
Thanks for the tip! hats a great piece of advice, ill look to invest in a more softer brush for this stone, and keep the bristles for the cordierite stone
Tom, I purchased and used this stone for the first time cooking "new haven" thin pizza. I found that even though I pre-heated it for almost an hour that my bottom crust did not cook as I expected, especially for the second and third pizza. I am going to switch back to the ooni stone and see what happens. Have you found the thicker stone to have any similar issues storing the same amount of heat as the ooni stone?
To be honest over time i didn't notice a massive difference either! I ended up selling my stone and going back to the ooni one too
Has anyone tried a baking steel instead of the stone?
pizza steel is the way to go. Fantastic heat retention and control for a perfect crispy bottom from a new haven a pizza native.
I think the benefit with this stone is that it doesn't get too hot and burn the bottom of a pizza when you're going for really high heat which you do when you're baking neapolitan pizza.
After a year do you think it's a better stone?
To be honest i don't notice a huge difference and mostly use the regular ooni stone in the Karu16 now. T
Do you prefer this stone or the original
I didn't notice much difference to be fair, so i usually just use the original stone now
@@TomVoyageuk Was trying to decide if I wanted to get that stone or a smoker lol. So maybe I'll go the smoker
Did it double the warm up time?
It didn't double it, but it did take longer to heat up over all
how many pizza do you need to cook at one time?
Thanks for the comment Dave, It depends really, if it's just us (family of four) I'll do 6 pizzas, a few to eat and a couple to freeze for the week. There have been times where we've had a party and friends over, and done 25/30 pizzas through out the night. Other times we will do 15/20 pizzas but in two sittings with an hour gap in between, in which we will keep the oven warm during the hour down time. So to summarise, having a stone that holds temps longer helps me out!
Is the karu 16 worth it?
I think its worth every penny!
We love ours
Strong Yes.
Thanks I bought mine recently can't wait to use it
Try to make the pizza with the door open it looks like the temperature got a little to high. Otherwise, nice setup.
I would have said that the oven would loose too much heat with the door fully open. Ooni have just released a half covered letterbox door for this oven which is a good solution.
@@TomVoyageuk that is exactly what I was thinking. Maybe let the door halfway open.
The main reason for the creation of this stone is to draw moisture from the bottom of the pizza without burning it!!
seems to work well then!
Bottom is under cooked
It was Meghan trainer that was all about that bass....lol great video. Maybe a 1 year update video?
😂 haha! Great idea, i've got lots planned i'll add this to the list!
i didn't know that Meghan liked fishing so much! 🐟
Finally the Gas eversion?
Thanks for the comment but i don't really understand what eversion means in this context?
All about that "base"
ua-cam.com/video/7PCkvCPvDXk/v-deo.html
🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻 Thanks! That’s the one! 🤩
Tom I love your videos.
But do you have to wear North face so often?
It’s like a football hooligan wearing Stone island.
Such a cliche 😁
Thanks for the feedback, Its just the jacket i have! because its always bloody freezing in the UK, i need to get a Tom Voyage branded Hoodie or something, maybe even sell them as merch! 🤣🤔