Ooni Karu 16 Pizza Margherita How-To/Recipe

[@laynewatts8363]

I legitimately learned how to make pizza because of you six months ago. I went from cooking frozen Tombstone pizzas every weekend to making a fairly decent homemade pie. You easily have the BEST pizza page on social media. I love you man.

[@troy4692]

I legit get so happy every time you drop a new video. Like I could be having a terrible day, but all these 🍕 videos are pure positive vibes. Absolutely makes my day, man. Thank you. I don’t have an Ooni but just got a Halo Versa 16.

[@squirrelavengerr31]

between your vibe and the pizza-making, definite smile on my face, thanks for making these videos!

[@cleo_travels]

You are too cool for school. You remind me of my brother Jay, PB, So Cal surfer guy. I bought your book and just purchased the Ooni Karu 16 (my birthday present) and have some incredible ideas. I'm an advanced cook, pretty good baker so I think with a few mistakes when I grow up I hope to be you. Request: I have a grain mill and would love to see a whole hard wheat pizza dough or perhaps a percentage of whole wheat? Thanks guy!

[@supermanwithabeard03]

Pizza looks amazing! Love the fresh oregano. I have a Koda 12. Should have gone bigger lol. Great video SBB!

[@robertmurphy3662]

You are the bomb bro. From down under. Cheers

[@roberteckert9699]

Your channel is also my favorite for pizza videos. I used your affiliate link to purchase my Ooni Karu 16. Hope that helps you….as you have helped all of us. I have used a Kona 16 for about 18 months and never really got the hang of using the oven. The Karu is a much different beast. The one thing I like about the Karu is that you can actually bake the stone clean of any debris on the stone. I bought the Karu on your recommendation….I appreciate your efforts.

[@SantaBarbaraBaker]

Thanks so much! The Karu really puts out the best pizza and is also the easiest. As least that’s how I feel nowadays.

[@grizzlybbq4957]

A neo-Neapolitan, if you will! That looks bomb. In one of my pizzas the other day, I stretched a 345g dough ball to 16” and had a wild thin spot but it all worked out. That pie looks delicious and I’m all about plenty of good quality sauce.

[@cory2300]

Your commentary during making a pizza is second to none.

[@Kandeegang]

love your videos. true pizza sherpa/shaman over here.

[@tommanning7337]

Man, I couldn’t tell you how many times I ripped the center. I get soooo mad, but I eat it👍🏻👍🏻

[@chrishonerkamp5979]

Great job!

[@devinreid8057]

Could you show us in one of your up coming videos of how you like your fire

[@mrjamieallan]

Awesome.

[@tommanning7337]

🤙🏻🤙🏻🍕🍕🍕🍕