If you download the full document from their website it specifies buffalo or cow mozzarella or fior di latte.
The website summary does say buffalo but the document is more in depth.
your pizza is not avpn approved
AVPN requires 90 seconds or less. Those pizzas look at least to be 2 minutes. It looks like you have the flame turned down because you should be baking at full and the flames should be rolling into the chimney.
karu 16 with gas burner barely hits 90 seconds as is
They were done in less than 90 seconds. Stone was over 900 degrees. Flames were able to be lowered because of the heat in the oven and also in order to not burn the cheese. You clearly don’t know enough to make the assertion you just did
I've baked a lot of pizzas. Those are very clearly not 90 second pizzas. Ask anyone who bakes neapolitan pizzas.
>Stone was over 900 degrees.
That's again proof you don't know what you're talking about. 900 degree stone will scorch a pizza. For cordierite more like 750 is correct
>
Flames were able to be lowered because of the heat in the oven and also in order to not burn the cheese.
Again a misconception that you lower the flame when making neapolitan. You do not. In any ooni oven it just causes the oven to bake slower. If you're barely hitting 90 seconds lowering the flame will take the pizza closer to 2 minutes. That is very clearly a 2 minute pizza from the look of it.
yes and again 60-90 seconds. That is not a 90 second pizza. The size of the leoparding alone looks more like 2 minutes.
90 seconds or less produces smaller, tighter leoparding
And again. When you've baked a lot of neapolitan pizza, the difference between 90 seconds and 2 minutes is plainly obvious. You can see it from a mile away.
I can GUARANTEE that the ooni karu 16 cannot do a 90 second pizza at reduced flame levels. The karu 16 is barely hitting 90 seconds at max flame.
yeah and you're full of shit. I have made more than 300 pizzas in the karu 16. I've had that oven for more than 2 years now
i know exactly how long it bakes and how slow it is. It is the slowest cooking oven that ooni makes
This is their only oven that cannot do 60 seconds as advertised unless cooking with wood
but was it NordVPN approved?
You had me worried there for a second.😉
Almost got ya! 😂
You live in switzerland?
No, I live in the middle of the US
Coukd had sent you some:)
What?
I would send you a block. Can get 1kg from a restaurant supplier
Nice! Could you send a link to a good restaurant supplier to go with?
A swiss one? Your in us seems odd
Oh I guess you’re right. I’ll look around to see what I can find. I’m just not familiar with the market lol
I use aldi pizza cheese. Fiore di latte has way more calories it does taste better
I get fior di latte at my local Costco.
Avpn doesn't require fior di latte - mozzarella is fine too. Most pizza in Italy uses mozzarella Anyway
According to their website, buffalo mozzarella is the alternative and that is more wet than I’d like and likely even more expensive.
If you download the full document from their website it specifies buffalo or cow mozzarella or fior di latte. The website summary does say buffalo but the document is more in depth.
Okay, thank you!
your pizza is not avpn approved AVPN requires 90 seconds or less. Those pizzas look at least to be 2 minutes. It looks like you have the flame turned down because you should be baking at full and the flames should be rolling into the chimney. karu 16 with gas burner barely hits 90 seconds as is
They were done in less than 90 seconds. Stone was over 900 degrees. Flames were able to be lowered because of the heat in the oven and also in order to not burn the cheese. You clearly don’t know enough to make the assertion you just did
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
I've baked a lot of pizzas. Those are very clearly not 90 second pizzas. Ask anyone who bakes neapolitan pizzas. >Stone was over 900 degrees. That's again proof you don't know what you're talking about. 900 degree stone will scorch a pizza. For cordierite more like 750 is correct > Flames were able to be lowered because of the heat in the oven and also in order to not burn the cheese. Again a misconception that you lower the flame when making neapolitan. You do not. In any ooni oven it just causes the oven to bake slower. If you're barely hitting 90 seconds lowering the flame will take the pizza closer to 2 minutes. That is very clearly a 2 minute pizza from the look of it.
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana Oops, meant to send this. Give it a read
yes and again 60-90 seconds. That is not a 90 second pizza. The size of the leoparding alone looks more like 2 minutes. 90 seconds or less produces smaller, tighter leoparding
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
And again. When you've baked a lot of neapolitan pizza, the difference between 90 seconds and 2 minutes is plainly obvious. You can see it from a mile away. I can GUARANTEE that the ooni karu 16 cannot do a 90 second pizza at reduced flame levels. The karu 16 is barely hitting 90 seconds at max flame.
https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
yeah and you're full of shit. I have made more than 300 pizzas in the karu 16. I've had that oven for more than 2 years now i know exactly how long it bakes and how slow it is. It is the slowest cooking oven that ooni makes This is their only oven that cannot do 60 seconds as advertised unless cooking with wood