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Author Topic: Ooni Karu 12 with charcoal and wood  (Read 134 times)

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Offline thezaman

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Ooni Karu 12 with charcoal and wood
« on: September 25, 2021, 04:16:58 PM »
  fired up my Karu 12 using a base of lump charcoal with a few small logs a few minutes before my pizza bake. The oven is well insulated and with the door on maintains heat very well. A 45 to 60 second Neapolitan is the perfect style in this oven. Baked last night and got very authentic soft knife and fork Neapolitan. First turn at 20 seconds then shorter counts for the other two turns.
  This is such an easy oven to use. Lump charcoal gives a nice coal bed. Adding a few pieces of wood  Just before you launch your pizza gives you a very hot cooking chamber. This is the same method some people use when smoking food in an offset style smoker.
 The pictures show a not fully melted cheese. I used Buffalo and cut it extra thick thinking if would water out. It didnít. Note the pizza was finished with extra grated cheese and pepper which is my preferred way to eat a margherita. 
 
« Last Edit: September 25, 2021, 04:20:35 PM by thezaman »

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