Undercarriage is all wrong. Not NE Greek.

I’m going to be real with you, and I’m gonna say this, as a person who owns a Ooni myself the gas knob being back at the back is literally the only way it could work it’s not a permanent feature of the oven because a lot of us use wood and gas which means you have to be able to remove the gas burner that means you cannot put the control to the gas burners on the oven itself, which leaves only a single area where you can put the control to the gas burner and that’s on the gas burner for any of you saying that well you’ll just buy a Gosney that’s OK you can go do that if you have an extra. $1300 to spend and before you say well the arc XL is only $700 yeah and it’s not dual fuel so if you wanna dual fuel 16 inch pizza oven this is your best bet for under $1000 because the next pizza oven I would even consider using is $2000.

Very bad pésimo results. Can not control the temperature is very high it burnt the dough outside and raw inside. Really bad

You make such high quality videos,and good tips im so confused as to why you aren't popular

First: “It’s going to be in and out the oven real quick” Then: “We’re not going to bake this pizza short!” 😅?

Pizza everywhere!

I’m willing to freeze my butt off to cook outside in my @ooni Karu16

Can I use the natural gas hookup attached to my house?

Grant Parkway

Thompson Square

Really enjoyed this video. Turning off the flames and placing the pizza in the “coolest” part of the oven makes perfect sense. Then re-igniting it to complete the bake is something I’ll try in the future. I do agree with some other comments in that the amount of semolina on the peel seemed a bit excessive. Only thing missing in the video would have been a view of the underside. Love my Ooni, and Nancy is a National Treasure!

And… WTF is Santo? Never described.

5:18 that crunch sound 🔥

Ive made a ridiculous number of steaks. I love steaks medium rare. All red. This is bad. This is raw. Not like those other videos where people are calling it raw and its fine...this is legitimately raw. Dude has no idea what hes doing

"less is always more with pizza." False.

Che me lo regalate uno 🤣🤣

Tve tray is too small, cant keep warm and does not heat prorperly with charcoral or wood 😢

He’s defo an absolute pizza maestro, but he’s a tad odd…

Thank you so much for your advice and for wonderful products

No undercarriage shot?

Does it work for indoor use ?

I guarantee that pizza tasted overwhelmingly of burnt semolina

Aaliyah Ranch

raw sausage, amateur.

I am curious, what is the hydration of the dough used and the size (grams) of the dough ball?

Was that sausage raw? Great looking pizza BTW

Everything looks terrific. I would advise newbies to not stretch the middle with fists unless they have become more comfortable with dough after a few cooks. Why? Because once the middle is already thin, stretching the middle more will likely tear the middle. Additionally, it will give excess dough to the edges. Steering wheel is best for beginners if the slap method is not used. Steering wheel will provide an ability to feel what parts are thicker and give ability to correct the error.

If I would have paid for that pizza I would have been like hey where tf r my toppings at 😂😂😂😂😂 less is more? I might b alone on this but I like my pizza with more 😂😂😂😂😂😂

Dan is the best. Incredible pizza maker and an amazing teacher. I could listen to and watch him how to boil a pot of water ❤

Expertly executed. That said, I prefer a 45-second bake

Nice!

Are you using it indoor?

Probably One of if not the best pizza cook I've seen in a long time it looks perfect and delicious great job 👍

Well i tried for 15 minutes and got fed up and threw the dough out. I must be an idiot

Looks awesome Ooni...another bangin oven

He casually mentioned some really great points, but they make a difference when using this oven. Great video.

I have i problem with koda 16 the flam blue color and the pizza cook from top not side

Where is my ordèr confef mation??

😍😍😍😍😍😍😍

Amazing job, the oven looks really good. I can't wait to see what kind of pizzas come out of it.

20 min proof seems very short?

That’s the right job there

Literally sleavering here 😂

The dough is way too thick for a bar pie. Too much cheese also.

When karu 2 pizzas in the samedi time??

Does it rust around the chimney area as quickly as the OG Karu does?