This week I made a Pepperoni Pizza in the Ooni Karu pizza oven using the wood-fired burner. I heated the stone up to 430c, the standard central temperature I use as a guide for all the pizza ovens.
I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!
But going forward, based on my most recent wood-fired cooking experiences in the Ooni Karu, I will be cooking at a lower temperature in the centre.
Check out the video below that shows the pizza cook using the Ooni Karu Pizza Oven and how I managed not to burn the base of the pizza on the hot pizza stone!
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What started off as a nice hot base pizza cook, turned into a very quick base cook - too quick for my toppings and crust. What I had to do to stop the base from overcooking was to hold the pizza up with the turning peel. I placed the pizza in the air near to the flame and turned it regularly to get an even cook.
This only happens to me when I use wood-fired fuel. I've never had to do this with the gas-burner heated pizza stones.
My thoughts on what happened with the Ooni Karu pizza stone:
- This pizza stone is thicker than the Ooni Koda pizza stone
- The heat from the flame burner at the back is more intense than it would be in a bigger oven, like the Ooni Pro, for example.
- I heat the stone to 420c using the gas-burner flame in the Ooni Karu.
So, going forward I aim to cook in the centre at a temperature of around 410c instead of 430c and hope to see if that makes a difference to the speed of the base cook. I'll report on the outcome of this in a future video and blog post!
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