Making EPIC Pizza with an Ooni Karu 16 Pizza Oven

[@MrMcgooOG]

The Pauly Shore of Pizza YTubers. Thanks for the passion and knowledge

[@mattfinnigan8414]

Spicoli would be proud! 🤙🏽

[@VanillaAttila]

That's a dank bomb pizza neo-new York style fusion let's go!

[@zazuzonker]

I’m a new follower and am wondering if you could do an episode on the brands of cheese you use? Or is what you get local to Santa Barbara? Thanks! Enjoy your channel a bunch!

[@jeromebouffard]

Allright you seems to keep the temp lower with a lower flame the results look way better than any other videos i have seen thx man

[@sndashko]

Looking good! Are you changing up your pizza styles a bit? In the koda16 early videos it looked more hybrid Neapolitan with heavy leoparding and maybe slightly thinner?

[@SantaBarbaraBaker]

My pizzas are always changing depending on what I’m stoked on at the moment. The most recent pies taste the best, but don’t they always?

[@pruwdent]

I was worried about buying a karu 16 until I watched this video, well done.

[@redslippersaloon]

I’ve got the Koda 16, working on getting that crust firmer without burning the edges, turning way down with the hack, have to try that, and the cheese down first, thanks man

[@DHL1]

I also own a Koda 16, but I just skip using it when I want to make NY style with a crispy crust. Oven + steel at 550/convection I can make an 18" NY style that the kids love. I save the Koda 16 for the Neapolitan pies that I prefer.

[@GabrielKnapp]

Do you use malted or unmalted flour? Have you ever tested the difference between the two at pizza oven temps? Might be an interesting video to deep dive into the fermentation and cooking differences between them. Great content!

[@SantaBarbaraBaker]

I use it most of the time. My recipe update that’s coming uses all King Arthur, which is malted.

[@GabrielKnapp]

@@SantaBarbaraBaker awesome, thank you! Looking forward to hearing about the new recipe compared to the Central Milling one.

[@overnightclassic2]

@@GabrielKnapp I use unmalted caputo flour and I've found it to have plenty of browning for me in 3-4 min bakes. Caputo flour makes the pizza lighter and I want to try to find a flour that has decent flavor to mix in that is malted.

[@Xlastsuspectx]

is that temprature celsius or fahrenheit on the display?

[@SantaBarbaraBaker]

It’s in Fahrenheit. It can be changed though to Celsius though.

[@CornDogDG]

Bro you got me stoked to just live. Solid video had to subscribe!

[@billsmith147]

Excellent video. Thanks

[@SR-nz4dy]

One of your best looking pies!

[@Ares0025]

i dont know how this guy gets a brown brown pizza bottom at this low temperature i need at least 400 celsius in the karu 16 to get some browning

[@BBQ_JerrY]

Brah your having so much fun Rad pizza looks awesome. I just got my karu i’m stoked to slam some pizzas im going to check out your other stuff. From jersey sayin thanks for the videos

[@mkean333]

Thanks for tip on getting the stone hot and then turning down heat to get crispy bottom - but how do you do that if using wood and not gas? Thanks - enjoy the videos!!

[@SantaBarbaraBaker]

The oven fluctuates in temp way more. To even get the deck hot enough I find you have to move the fuel box around, kind of a PITA and why I prefer gas. No need to temper as it’s not hot enough in the first place. I feel it just takes too much wood/charcoal to make a pie or 2. The gas just cranks.

[@gaozhi2007]

Looks amazing!

[@williamsedlock3903]

That pizza does look bad to the bone thank you I was making the decision on which one to make I just made it I know it's hard because they're all so close but the glass door and the way it shuts and everything I'm sold peace and love

[@SantaBarbaraBaker]

It’s the most versatile for sure. Door makes a huge difference.

[@dsaint004]

This guy is high as a kite, moonchiesssss

[@Quackfly]

Excellent job your pies have got so much better since you ditched the koda

[@MihaJureš]

USA made ❤

[@surfingonmars8979]

Dough, sauce, pepperoni and meth!

[@tommanning7337]

😎🤙🏻🤙🏻🍕🍕🍕🍕

[@jstarz7044]

beautiful undercarriage!!!

[@horstkoch6599]

to much bla bla bla without breathing unbelievable