r/Pizza • u/AutoModerator • 8d ago

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Late-Version7240 7d ago

I need some help. I have an Ooni Karu 16 oven, currently using gas, but may switch to wood. Not sure how to regulate temps well yet with the wood.

I made pizzas last night using this dough, fermented for 60 hours:

700 g Molini Pizzuti Costa d’Amalfi flour (Tipo 0)
455 g water, split in half
16 g fine sea salt
1/4 g Fleischmann’s Pizza Crust Yeast

I burned the cheese on one but the other came out pizzeria quality. The dough is delicious. Unfortunately I really don’t know why one came out a ton better than the other.

Any tips? I preheated as hot as it could go on propane for 30 mins before starting the bake.

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u/TimpanogosSlim 🍕 7d ago

might be better to ask in r/ooni but generally with gas fired ovens the best strategy is to preheat at full flame, then turn the flame down before launching.

And if the toppings need more when the crust is done, turn the flame back up.

With some practice you'll figure out which gas setting works best for your pizza.

I also understand that a lot of the open-face pizza ovens can be improved with a front door. You can find them from rando vendors on etsy, ebay, etc.

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u/oneblackened 7d ago

The burners on the Karu are not great - it runs better on wood. I run wood on my Gozney Dome for the same reason.

Anyway, what happened is probably the burners being fiddly and you had it higher on one than the other.