how u get it to slide off the peel like that...mine sticks I just purchased a wood peel. I must be doing something wrong with dough

Could you put the recipe in the notes so I can down scale for my family pizzas?

Yeah I'm gunna give this one a go great video as usual

🎉🎉FIRST!!!😂 I'm definitely going to try this dough for my next pizza. Thanks mate!

I can get your music title please sir

Is this as good as the dome? It’s 50% less with the stand.

What’s better this or the dome?

To be very honest .. Gozney did it better concerning the allover look... looks more identical to Italian pizza

Ohhh lame so u don't even have it

How would this work without the Dojoe accessory? Ie. Cooking it blind.

Hey Tom! How hot does either oven get on the outside?

Used our ooni for the first time tonight. Just used good quality hard wood and no coal but might try with coal next time. Overall it was fast more successful than i expected! The first pizza got a little too well done but wasn't beyond edible 😂

how do you clean the ash tray without removing the gas burner. The gas burner prevents the removal of the ash tray without removing the burner which is very inconvenient. Is there a better way to remove the wood ashes.

Great vid! Cheers!

Im thinking of getting one of these and the video really helps see it in real use. But.. now you had the oven 2 years whats your honest, 2 yr update mini review please ?

Tom, What is that metal topped table you've got?

Is it my eyes 👀 I saw smoke DOH

cooking with ray mears

Great time to see this video and comparison. I had a cheaper £99 Aldi oven which just corroded after 7years so looking for new oven. I be wood user and one thing mention is thinnest of the stone, so can you get a thick stone and solve heat retention?

Would you recommend this over a Koda 12 for a first pizza oven?

Thanks Tom, looks great. What was the weight of the dough balls you used in this video?

well done for not editing out the karu mistake with letting the flames go out, I thin the hopper on the fyra is a great idea and less maintenance for wood fired ovens

In australia the gozney xl is $500 more then the koda 16, $500 is the cost of a koda 12. Is the arc xl worth 500 more then the koda 16 if just cooking neapolitan pizza?

overdone a bit

Pizza looks great. I would avoid ooni. I bought a pro and was super happy at first. Then within a couple of uses the gas burner failed and their customer support was awful to deal with. Many cheaper options available other than ooni.

My dough came out very dense and thick and difficult to stretch , it just sprung back. What did I do wrong? Still tasted ok, but no leopard print on crust either 🤔

I just cooked my first 3 pizzas into the Ooni Koda 16 oven and oh man was I horrible at launching pizzas all 3 pizzas ripped and 1 magically turned into a calzone and if this video helps me clean my stone im gonna be so happy.

What temperature are you finding the best to cook on with the wood fired?

Another beautiful pizza!

🎉

Gonna get myself a Karu 12G, thanks to your informative video!! Can't wait to eat pizza!!! Subscribed.

Please make Chicago tavern pizza

Looks like maybe sheep cheese because it doesn't melt

Looks great, I still can't decide what pizza oven to choose 😂 might go for the koda. That pizza looks amazing

Love the video I’m a going to give this one a go as I’m just starting out if I wanted to do a 48h in the fridge how much yeast would you suggest or keep it the same amount. Thanks

I’ve never successfully been able to use a peel to get dough off of my counter, into the pizza oven or out of it even using an additional spatula.

Good evening Tom, thank you for your previous reply most helpful, could I ask you please where do you obtain your cheese from....

Nice video. Just purchased a kuru 12 and cooked with lump charcoal and wood. Works great. I agree you need to tend to the fire a bit more but it’s all part of the experience. I see you were turning the pie about the same time and frequency as I was doing it. Temps were about the same at 450-475 F. I also bought the gas adaptor for this oven so I don’t always have to mess with wood and charcoal. Have not tried this method yet. Again - Nice video

Been using my karu 16 for over a month now all your videos are a great help,how do I clean my glass got some black marks that don’t seem to come off can you help.

Loved it. Legend

Would it work with a much higher hydration, like 70%? Thanks :-)

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)"

Bottom is under cooked

Hi Tom ! 🙂 Great video ! I'm curious how long a 20 lb tank (9 Kg) of propane would last using this model, or any of your Ooni models. I'm in Canada, so 20 pound tanks aren't what you use, - with that said, what size of propane tank are you using ? I pay about $14 to fill a 20 lb tank, and for a typical bbq, it would last quite a long time, but since you are heating this model for 30 to 40 minutes ( I'm assuming at full blast ) a tank won't last long so I'd love to get a handle on what your times are on a tank etc..... - a video would be awesome, go through what you pay typically for a propane tank fillup.... how they measure the tanks there... ( are they also be weight ? ) etc.... it would be a great video to do.... anyway thanks for taking the time to read this Tom ! Love your videee-oohhhs !! 🙂

How is 12 half of 15...... Did you know 5 out of 3 people in the UK cannot do fractions.

I have the Koda 16. Was never impressed with the design. It just didn't seem very well thought out. Might sell it for the Gozney.

Could you cook a 14inch in this oven?

Hi, can you tell me what type of semolina you use and where I can buy it. Thanks

Wow noooo. Pretty bad ovens. Temperature was set too high. Or you don't know how to cook. Burnt pizza? No thanks

No. It is not a good oven. Or the oven was too hot.