No mention though of the importance of curing the pizza stone beforehand then letting it cool before reheating ready to cook. "Your pizza stone sits inside the oven in the square recess. Please see our guide on heating your oven here. Before using your oven, it is essential to cure your stone, this is done by getting your oven up to maximum temperature and allowing your oven to fully cool. (If this process isn’t done it can cause your stone to crack)"
Hi Tom Great channel I'm after a pizza oven and thanks to this review I think I may buy one. The ooni does look nicer, but I don't have £700 for a Karu 16 that I would want. This compared to the Karu 12 I would guess this comes in at £100+ cheaper due to the accessories included.
Thanks for the comment Dan! Glad you found it useful! The Karu 16 is a brilliant oven, but yes at that price you have to be pretty serious about pizza to warrant the price! The Woody is a great place to start as you can be sure that everything comes in the box. And the karu 12G falls somewhere in the middle, of the two, but what ever you choose im sure you'll be happy, as they're all capable of cooking great pizza!
Thanks so much for watching! Could have been a variable of things, but maybe the fact i proofed this dough at room temp longer due to filming, and we've had some hot water this week, so could have been slightly over proofed?
There seemed to be quite a lot of smoke in the chamber and coming through the door. Does this leave the pizza with an overly smoky taste--More so than you would get from a larger, more traditional oven?
For a similar sized oven that is pure gas, check out the Ooni Koda 12, or the Gozney Arc. Also, for a lower cost, check out the Pi Prime from Solo Stove
@@TomVoyageukthanks appreciate it. Given I can get a roccbox for 289 at the minute not sure I’d get the koda12 but would be better for travelling. will give the arc a look.
We have recently purchased one of these and found that maintaining oven temp is really difficult. We tried the gas attachment and it keeps going out. Mmmmm, not a great start. Any advice please Tom?
@Investimentos-bj2si hello, yes I have actually. We adjusted the gas reg and it is all now good. It would appear that gas pressure at full flow was too high. So all is now good. Still need a little more practice on making sure the dough is fully cooked before the crust darkens too much, but that's a cooking thing. Thank you
Difficult question really and it comes down to money, if your on a budget, then you can get it all with the woody for £250, but if you don't mind spending a bit more, id go for the ooni, but it can cost up to £700 if you go to the Karu 16!
Thanks Tom. Looks like a nice oven. Take care.
Thanks! Its a great piece of kit for the money!
No mention though of the importance of curing the pizza stone beforehand then letting it cool before reheating ready to cook. "Your pizza stone sits inside the oven in the square recess. Please see our guide on heating your oven here. Before using your oven, it is essential to cure your stone, this is done by getting your oven up to maximum temperature and allowing your oven to fully cool. (If this process isn’t done it can cause your stone to crack)"
Hi Tom. The Woody is very beautiful, but i prefer the Ooni all my life. Thank For the video. Getting from Argentina. 🙌🙌
Thanks for watching!
Hi Tom
Great channel
I'm after a pizza oven and thanks to this review I think I may buy one. The ooni does look nicer, but I don't have £700 for a Karu 16 that I would want. This compared to the Karu 12 I would guess this comes in at £100+ cheaper due to the accessories included.
Thanks for the comment Dan! Glad you found it useful! The Karu 16 is a brilliant oven, but yes at that price you have to be pretty serious about pizza to warrant the price! The Woody is a great place to start as you can be sure that everything comes in the box. And the karu 12G falls somewhere in the middle, of the two, but what ever you choose im sure you'll be happy, as they're all capable of cooking great pizza!
So what do you prefer cooking on and quality of product Ooni or woody this oven seems to be fantastic value for money
Its great value for money, especially the fact you get everything on one box to get started!
Love your channel Tom. Maybe was the dough, or oven temp dough didn’t seem as puffy as usual. 68% hydration. Great vid thanks
Thanks so much for watching! Could have been a variable of things, but maybe the fact i proofed this dough at room temp longer due to filming, and we've had some hot water this week, so could have been slightly over proofed?
There seemed to be quite a lot of smoke in the chamber and coming through the door. Does this leave the pizza with an overly smoky taste--More so than you would get from a larger, more traditional oven?
No it’s not too Smokey, just enough to impart a pleasant flavor
Hey Tom, nice video on Woody; you should maybe make a video on Gozney, KettlePizza Deluxe or Solo Stove.
Thanks for the comment, glad you liked it! i have a roccbox from Gozney but would like to do some more reviews on other ovens in the future
If i ran this on purely gas is there a better option i should look at? Maybe the roccbox or koda 16.
For a similar sized oven that is pure gas, check out the Ooni Koda 12, or the Gozney Arc. Also, for a lower cost, check out the Pi Prime from Solo Stove
@@TomVoyageukthanks appreciate it. Given I can get a roccbox for 289 at the minute not sure I’d get the koda12 but would be better for travelling.
will give the arc a look.
Best for pellet oven? This or Fyra?
Currently deciding between this with the gas attachment the ooni 12 and the new gino oven 🤯🤯🤯🤯 any recommendation?
Hmmmm it really is a tough decision... check through my videos as i've got videos on all of them 👍🍕
@@TomVoyageuk pulled the trigger on the gino one, it’s great 👌🏼
Enjoy! 👍🍕
Woody or karu I've also seen the cove green pizza oven help 😢
Did you add kindling through the main front opening, or the narrow coal basket at the back? Thanks
Always adding it from the back hatch, never the front
We have recently purchased one of these and found that maintaining oven temp is really difficult. We tried the gas attachment and it keeps going out. Mmmmm, not a great start. Any advice please Tom?
Hi, i didnt have that problem, have you tried reaching out to woody themselves? Theyre really helpful and im sure would be able to give you some tips?
Hi. Were you able to solve that?
@Investimentos-bj2si hello, yes I have actually. We adjusted the gas reg and it is all now good. It would appear that gas pressure at full flow was too high. So all is now good. Still need a little more practice on making sure the dough is fully cooked before the crust darkens too much, but that's a cooking thing. Thank you
Tom--what 12 inch ovens offer a conversion to natural gas? I don't want to deal with propane tanks!
I believe the Ooni Koda has this option, are you based in 🇺🇸?
@@TomVoyageuk Hi Tom and thanks for the reply Yep, home is southern Utah. I will check out whether the Koda has the natural gas conversion kit.
Hi, what would you recommend, this or an Ooni if you were buying one yourself
Difficult question really and it comes down to money, if your on a budget, then you can get it all with the woody for £250, but if you don't mind spending a bit more, id go for the ooni, but it can cost up to £700 if you go to the Karu 16!
Gozney arc is a better pizza oven