My son bought this pizza oven for me for my birthday this week. I was researching “how to”videos and came upon your channel. My family thinks you are the greatest Italian cook on UA-cam. You have an awesome sense of humor, a beautiful family and are a wonderful chef. We are anxious to make our first pizza and many of your other recipes. We thoroughly enjoy your channel. We all subscribed within the last couple days. Grazie!
This was enjoyable and informative. Thanks for sharing with us about the Gas Attachment. I just got my Ooni Karu 12 today and will be making my first pizza in it. Grazie! Ciao!
You don't have to (and probably shouldn't) remove the screws when changing over to or from gas. Simply loosen them and then use the keyhole shape on the burner/rear plate to remove or install. Then, simply tighten the screws.
I see you got the karu 12 gas burner. According to ooni, that one in particular should be used with door off and chimney ON, the ooni 3 gas burner on the other hand (also compatible with karu 12 but more expensive) must be used with the chimney OFF. Not sure exactly where is the difference tbh… How is it holding up so far? I am thinking to upgrade from fyra 12 to karu 12 for the multi fuel options and the possibility to cook with the door off. I found that cooking with the door on generates much more soot and especially on the fyra 12 you need to wait always a good bit between pizzas since the stone is much thinner. How is the karu 12 under that perspective? Can you cook multiple pizzas one after the other without having to worry about the stone getting colder every pizza you make?
Ever since i got the gas i've never used the wood...gas is just too easy and i cannot taste any difference in the pizza. Heat retention in the karu is much better than the frya but i would still have to wait 3-5mins between pizza to really make sure the stone goes back to 400+C.
@@GetCooking i am kind of undecided if i should get the karu 12 with gas attachment or a roccbox… I see you have both.. what would you suggest personally?
@@stranger2840 i would go for the roccbox, once you take into account buying the gas attachment they are pretty much same price and i think roccbox is the better option
@@GetCooking do you still need to wait between pizzas with the roccbox as well? Also, I came from the bad experience of my fyra’s external powder coat to basically get damaged overtime and rust underneath, does your roccbox exterior look still perfect? (There was one of the reasons i was looking at karu 12 being the only one entirely made of stainless steel)
Some tips: no need to unscrew both screws completely from the draft shield as it can be removed by lifting up and pulling out through bigger holes and vice versa for reattaching it or the gas burner. Also, to make it easier to install the hose on the burner put the ending into hot water for a while then attach it - slides on much easier. Apparently, to start the burner one has to slowly turn the dial for about 3 seconds before a click is heard then hold in for 5 seconds then release (it's in the burner's manual Step 7 Ignition). when starting it with GAS the front needs to be open as well as back fuel flap. On the safety metal things it says never look into the oven while starting or restarting the fire. The little telescope gadget that comes with the burner is for manual ignition using a small piece of paper or whatever can burn and inserting it into the oven through front opening to light the burner - this is if the already installed ignition fails. You're correct to have the chimney removed and hole covered. Karu 16 with a glass door, however the chimney needs to stay on and open while the glass doors are closed. I could see in other videos that recommended 500C/950F is way too hot and burns and one user simply extended time to 2-4 minutes at 400C thus avoided crust burns. Thanks for the video.
Have watched a few videos and they are great! Nice natural way of talking you have. I was interested in the oil but it gets pretty expensive with shipping to The-Netherlands :) Do you know of they have any sellers in The-Netherlands who sell this (or other) high quality extra viergin olive oil?
Thank you! An no selling is directly to customers, yes shipping can make it a little bit more expensive but my philosophy is that a bottle of oil will last you at least a month and even with shipping costs less than a bottle of wine that finishes in 1h. Oil is so healthy for you that in the big scheme of things you maybe end up paying Eur50 more a year but you are consuming something witch is genuinely good for you. I get sent cases of 6 bottles 3 times a year. Love it!
Very jealous. I bought my Karu 2 years ago with the Gas attachment that I haven't used yet. It looks like you got the newer model which gives a really nice flame! Also, I live in the USA. I would love to know how to buy that olive oil you use. There are lot's of fake EVOO here I don't know who to trust!
yeah it is the new model of the gas burner. Is very good though it does not get as hot as quickly as my roccbox. The olive oil my family makes it is called Passo della Palomba, is among the best EVOO in Italy and globally with a myriad of international awards...we mill our olives within a few hours or harvest in our in house (very modern) mill so we control the whole production chain and can guarantee the quality. Most of the EVOO is then exported to the US. We sell directly to consumers. Check out Passo della Palomba and email what you want and where you live and they will reply with an all in quotation.
Love your videos!!! My mom was Napolitano and Calabrese, Bella Italia!!! I have a Ooni Fyra considering converting to gas. I see you don't use the smoke stack or front cover???
Ciao! thanks! I've since started using the smoke stack but the front cover i don't see much difference...the Fyra is good fun but if you want to upgrade I would reccomend something that at least has the gas option....makes life a lot easier!
@@GetCooking It is what I have at the moment, and pellets are too much of a hassle, so I think I'm going to give it a try... Thanks for the information and your videos!!! mangiare italiano!
@@cr2fabrication To upgrade from the fyra i would probably get shrsl.com/3t11f and add the gas attachment so you have the best of two world for the same price of the Koda 12
if your plan is to only use gas i would get the Roccbox which is specifically built for gas.. I also find it reaches higher temp and is quicker than the Ooni with the gas attachement. The Ooni gives you the option of using wood from time to time...
Thanks buddy! Ordered the Rocc today based on your recommendation. They are running a special for this weekend where It comes with a free pizza turner and travel case. Which pizza dough /sauce recipe do you use. Nanna’s?
When i put the pizza in i put gas on minimum and you must turn pizza every 20 sek othervise you will burn it....but when you figurie it out it is just awsome
I’m on the fence between buying an ooni or a recteq.. the recteq required electricity which seems more of a commodity and energy sucker than the ooni , but the ooni I’m not sure if the gas will taste as good as a wood fired pizza.. I actually like the taste of wood fired for that smokiness…
i've never tried the recteq but what i can say is that in a pizza that cooks in 90 seconds the wood flavour you get is near to indistinguishable. I also really like the Roccbox, i've made a review of that too if you want to check it out.
@@GetCooking I looked at that I’m still undecided but I did order a recteq I think I’m just subscribed to ooni bc I started with them in my head mentally and emotionally 😅 I’ve committed to neither financially though
What about using round turning peel? What about learning to enjoy stretching the pizza, tossing and doing it properly? It will make you more efficient and faster and It makes better pizza you know...
My son bought this pizza oven for me for my birthday this week. I was researching “how to”videos and came upon your channel. My family thinks you are the greatest Italian cook on UA-cam. You have an awesome sense of humor, a beautiful family and are a wonderful chef. We are anxious to make our first pizza and many of your other recipes. We thoroughly enjoy your channel. We all subscribed within the last couple days. Grazie!
Amazing thank you so much! You guys made my day!!!
This was enjoyable and informative. Thanks for sharing with us about the Gas Attachment. I just got my Ooni Karu 12 today and will be making my first pizza in it. Grazie! Ciao!
Thanks! Enjoy 🍕
You don't have to (and probably shouldn't) remove the screws when changing over to or from gas. Simply loosen them and then use the keyhole shape on the burner/rear plate to remove or install. Then, simply tighten the screws.
You don’t use the chimney with gas burner?
I see you got the karu 12 gas burner. According to ooni, that one in particular should be used with door off and chimney ON, the ooni 3 gas burner on the other hand (also compatible with karu 12 but more expensive) must be used with the chimney OFF.
Not sure exactly where is the difference tbh…
How is it holding up so far? I am thinking to upgrade from fyra 12 to karu 12 for the multi fuel options and the possibility to cook with the door off. I found that cooking with the door on generates much more soot and especially on the fyra 12 you need to wait always a good bit between pizzas since the stone is much thinner.
How is the karu 12 under that perspective? Can you cook multiple pizzas one after the other without having to worry about the stone getting colder every pizza you make?
Ever since i got the gas i've never used the wood...gas is just too easy and i cannot taste any difference in the pizza. Heat retention in the karu is much better than the frya but i would still have to wait 3-5mins between pizza to really make sure the stone goes back to 400+C.
@@GetCooking i am kind of undecided if i should get the karu 12 with gas attachment or a roccbox… I see you have both.. what would you suggest personally?
@@stranger2840 i would go for the roccbox, once you take into account buying the gas attachment they are pretty much same price and i think roccbox is the better option
@@GetCooking do you still need to wait between pizzas with the roccbox as well? Also, I came from the bad experience of my fyra’s external powder coat to basically get damaged overtime and rust underneath, does your roccbox exterior look still perfect? (There was one of the reasons i was looking at karu 12 being the only one entirely made of stainless steel)
Some tips: no need to unscrew both screws completely from the draft shield as it can be removed by lifting up and pulling out through bigger holes and vice versa for reattaching it or the gas burner. Also, to make it easier to install the hose on the burner put the ending into hot water for a while then attach it - slides on much easier. Apparently, to start the burner one has to slowly turn the dial for about 3 seconds before a click is heard then hold in for 5 seconds then release (it's in the burner's manual Step 7 Ignition). when starting it with GAS the front needs to be open as well as back fuel flap. On the safety metal things it says never look into the oven while starting or restarting the fire. The little telescope gadget that comes with the burner is for manual ignition using a small piece of paper or whatever can burn and inserting it into the oven through front opening to light the burner - this is if the already installed ignition fails. You're correct to have the chimney removed and hole covered. Karu 16 with a glass door, however the chimney needs to stay on and open while the glass doors are closed. I could see in other videos that recommended 500C/950F is way too hot and burns and one user simply extended time to 2-4 minutes at 400C thus avoided crust burns. Thanks for the video.
Thank you for the comment super useful info!
Great video, maybe werd question... where is your table from....? 😅 kinda like it
Thanks...not sure it is one of those things that has always been in the house....
Can you open the top while heating it up?
Have watched a few videos and they are great! Nice natural way of talking you have.
I was interested in the oil but it gets pretty expensive with shipping to The-Netherlands :) Do you know of they have any sellers in The-Netherlands who sell this (or other) high quality extra viergin olive oil?
Thank you! An no selling is directly to customers, yes shipping can make it a little bit more expensive but my philosophy is that a bottle of oil will last you at least a month and even with shipping costs less than a bottle of wine that finishes in 1h. Oil is so healthy for you that in the big scheme of things you maybe end up paying Eur50 more a year but you are consuming something witch is genuinely good for you. I get sent cases of 6 bottles 3 times a year. Love it!
Very jealous. I bought my Karu 2 years ago with the Gas attachment that I haven't used yet. It looks like you got the newer model which gives a really nice flame! Also, I live in the USA. I would love to know how to buy that olive oil you use. There are lot's of fake EVOO here I don't know who to trust!
yeah it is the new model of the gas burner. Is very good though it does not get as hot as quickly as my roccbox. The olive oil my family makes it is called Passo della Palomba, is among the best EVOO in Italy and globally with a myriad of international awards...we mill our olives within a few hours or harvest in our in house (very modern) mill so we control the whole production chain and can guarantee the quality. Most of the EVOO is then exported to the US. We sell directly to consumers. Check out Passo della Palomba and email what you want and where you live and they will reply with an all in quotation.
Love your videos!!! My mom was Napolitano and Calabrese, Bella Italia!!! I have a Ooni Fyra considering converting to gas. I see you don't use the smoke stack or front cover???
Ciao! thanks! I've since started using the smoke stack but the front cover i don't see much difference...the Fyra is good fun but if you want to upgrade I would reccomend something that at least has the gas option....makes life a lot easier!
@@GetCooking It is what I have at the moment, and pellets are too much of a hassle, so I think I'm going to give it a try... Thanks for the information and your videos!!! mangiare italiano!
@@cr2fabrication To upgrade from the fyra i would probably get shrsl.com/3t11f and add the gas attachment so you have the best of two world for the same price of the Koda 12
Roccbox gas vs Ooni 12 with the gas attachment?? What are your thoughts
if your plan is to only use gas i would get the Roccbox which is specifically built for gas.. I also find it reaches higher temp and is quicker than the Ooni with the gas attachement. The Ooni gives you the option of using wood from time to time...
Thanks buddy! Ordered the Rocc today based on your recommendation. They are running a special for this weekend where It comes with a free pizza turner and travel case.
Which pizza dough /sauce recipe do you use. Nanna’s?
@@amlaw5973 you’ll love it! Try this one ua-cam.com/users/shortszpYp0J2Ckkc?feature=share mix after every ingredient
@@GetCooking was wondering if you had a good sauce recipe?
Ooni is designed for wood and coal fuel , to be used as an outdoor oven .
So ur not using the Rocco box ?
I use both, keep one at my place the other at my parents...but I find the roccbox easier to use
When i put the pizza in i put gas on minimum and you must turn pizza every 20 sek othervise you will burn it....but when you figurie it out it is just awsome
Yep agree!
Looks like the gas is a game changer!
I don't think you mentioned how hot u got it for the pizza?
…if not then you want the stone 400 celsius minimum,
Can it be used on a FYRA?
No it is only for the dual fuel models. Fyra is not a dual fuel oven
@@GetCooking I use it on mine.
what is the gas attachment called ?
here is the link shrsl.com/43lx9 - just went on the site and it currently has a 10% off
@@GetCooking thank you. .. I was asking about the attachment use have used for europe along with the blue cable .
@@thrishyac4282 ah right....when i went to buy the gas tank i just said i needed it for an Ooni and they provided, not sure how it is called.
@@GetCooking thank you, very informative video. Now atleast i know what look for..... 😊
I’m on the fence between buying an ooni or a recteq.. the recteq required electricity which seems more of a commodity and energy sucker than the ooni , but the ooni I’m not sure if the gas will taste as good as a wood fired pizza.. I actually like the taste of wood fired for that smokiness…
i've never tried the recteq but what i can say is that in a pizza that cooks in 90 seconds the wood flavour you get is near to indistinguishable. I also really like the Roccbox, i've made a review of that too if you want to check it out.
@@GetCooking I looked at that I’m still undecided but I did order a recteq I think I’m just subscribed to ooni bc I started with them in my head mentally and emotionally 😅 I’ve committed to neither financially though
I have it, it's worth it
Used the burner once and will not work now
Ooni has great costumer service. Did you contact them?
Doesn’t this conversion kit require you to use the chimney? Don’t blow things up my dude.
What about using round turning peel?
What about learning to enjoy stretching the pizza, tossing and doing it properly?
It will make you more efficient and faster and It makes better pizza you know...
If you youse the Karu 12 Gas burner, you need to let the chimney ateched
I think i kinda fell in love with you
😍 Mission accomplished!
Niente parmigiano sotto la mozzarella!! :D
Ma che dici! Ci va sempre il parmigiano sotto…cmq se ti piace senza fai come ti pare…basta che non ci metti l’ananas pero’!😂😂
The cheese was burnt bro.