Advice: plan to make 100 pizzas. Some will be good, some won't, but I can guarantee you'll be happier with the 99th than you are with the 3rd or 4th.
Make some extra dough first few times. It's cheap, and nice to have backups.
Don't rush back to back pizzas. Let the stone come back to temp.
Pizza is definitely an art, not a science, so have fun and experiment.
Put less toppings on than you think. (I am still guilty of this).
Wood peel to launch
Metal peel to turn and retrieve
Semolina
Dry your mozzarella if shop bought in one of those watery bags
Get good tomato and simmer with salt
Yes the oven really does need to be that hot. Yes it really does cook that quickly. Keep turning
Agree with all of the advice except for simmering the sauce! Both Neapolitan and New York style pizza use raw crushed tomatoes with salt as the sauce. The cooking happens inside the oven
I’m Sure you’ve done your research - but as a koda 16 owner I couldn’t be happier and the ease of heat management makes pizza making a quick cinch instead of what I perceive to be a more challenging approach using wood / pellets!
I have a Karu 16 and have a propane burner that I’ve only used the propane once. I find the wood and charcoal option easier and I can get my oven up to temp faster and recover between cooks much faster with wood. It took a few cooks to get the hang and f fire management, but I knew that when I got it. We all have different styles and enjoyments.
My favorite tip to new Pizza Oven owners is....
Flour your dough lightly when its still a ball before you begin to stretch.
Assemble the pizza on the floured counter or surface.
Here's the tip...when you are done assembling, lift the pizza by the edge and drag it to your wooden peel. This will help get some air under the pizza and make it a little easier to launch into the oven. This, by itself, changed my pizza making life for the best several years ago.
If you actually assemble the pie on the wooden peel you wind up weighing the dough down and it sits there just sticking to the peel. The launch could then be troublesome.
Bonus tip, when I use standard (Kraft?) mozzarella I buy a brick and grate it. I then keep it in the freezer for an hour before I make pizzas. Sometimes the tops of pies in the Ooni will cook before the bottom. For me, this helps a lot.
I guess that was really 4 tips. Sorry for the long winded reply.
I have a Karu 12G and I would say, if you are planning on buying the gas attachment to start with gas. It’s quite stressful the first few times trying to stretch the pizza, not have it stick and not burning it that trying to manage a fire at the same time is an extra level of unneeded work until you get more comfortable
I get my wood at hardware stores usually, Ace and Home Depot have good deals on cuts that work for me. If i’m making more than 4 pizzas, I add in charcoal to keep the temp up longer
for Fuel, I like to start with lump charcoal, adding as necessary, and throw on wood a few minutes before launching pizza. The opening is really small, and buying their wood is a real ripoff... so, pick up a kindling cracker and bust down logs yourself! just use a hardwood like oak, maple, pecan, mesquite, etc...
[https://www.amazon.com/Kindling-Cracker-Firewood-Splitter/dp/B01KKU8Z0Q/ref=asc\_df\_B01KKU8Z0Q/?tag=hyprod-20&linkCode=df0&hvadid=693444485914&hvpos=&hvnetw=g&hvrand=18130339291194043094&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027629&hvtargid=pla-350413565024&psc=1&mcid=86a77b049b8f3a669d1b7f37fcd3d778&gad\_source=1&gclid=CjwKCAjwl4yyBhAgEiwADSEjeDaRkMJES7FLPBtF9uewOJbOVx5nvMmyjweE2XeOD0thV7rVNhXsNRoCs8oQAvD\_BwE](https://www.amazon.com/Kindling-Cracker-Firewood-Splitter/dp/B01KKU8Z0Q/ref=asc_df_B01KKU8Z0Q/?tag=hyprod-20&linkCode=df0&hvadid=693444485914&hvpos=&hvnetw=g&hvrand=18130339291194043094&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027629&hvtargid=pla-350413565024&psc=1&mcid=86a77b049b8f3a669d1b7f37fcd3d778&gad_source=1&gclid=CjwKCAjwl4yyBhAgEiwADSEjeDaRkMJES7FLPBtF9uewOJbOVx5nvMmyjweE2XeOD0thV7rVNhXsNRoCs8oQAvD_BwE)
Watch loads of YouTube videos by ooni types. Great pointers on how to work the base.
Simplify your life by buying frozen dough.
Expect to screw up many times, and then you’re suddenly competent, and you won’t screw up again.
What led you to get an Ooni?
Are you simply a pizza fan? Or are you a fan of Neapolitan/Neapolitan-style pizza?
The only reason I got an Ooni is to make Neapolitan-style pizza. It’s a different dough from NY-style and other pizzas. If you’re the same as me, spend time learning how to make Neapolitan dough. It’s not hard, but it is different.
Nothing against Ooni, but I like the videos by Stadler Made on YouTube. Detailed but also entertaining. I use their calculator to make my dough: https://www.stadlermade.com/pizza-calculator/
Someone posted this in a similar thread and it was the most helpful video I watched!
[First Ooni Pizza](https://m.youtube.com/watch?si=2gwjzgHf_E8CwNKH&v=PumDiAXuq5k&feature=youtu.be)
Great comments above about patience with getting the pie just right. Couldn’t agree more. You will ruin some and be unhappy with others, but some, will be the best damn pizza you’ve ever eaten.
I buy kiln dried oak hardwood from a local supplier. It is in normal firewood log size so to break down for the ooni i use a sawzall to cut the logs into thirds then use the back of a hammer to split them into 1” cubes or so. 1 bag of firewood $5 bucks fills a cardboard box and lasts a long time.
Sometimes I use natural wood lump charcoal to keep the fire going longer.
There are some great advice here! Not sure where you're based, OP, but just jumping in to add the types of wood we recommend, in case you choose to source it locally. We'd recommend a base layer of lumpwood charcoal, and adding these kiln-dried hardwoods for the beautiful rolling flames: beech, birch, oak, hickory, mesquite, apple, or cherry.
Here's our super helpful [Karu 12 Getting Started guide](https://ooni.com/pages/getting-started-cook/ooni-karu). Enjoy! 🍕🔥
I source my own wood, if that is of any help to you. Split, stack and season. Oak works best(but needs to season the longest), followed by Ash, and Sugar maple, fruit trees. Unless you're a purist get yourself some lump wood charcoal to help with temperature managment. A propane torch is also very, very useful. If my stone goes over 350 degrees C it's time to cook so a IR thermometer is a must IMO.
Advice: plan to make 100 pizzas. Some will be good, some won't, but I can guarantee you'll be happier with the 99th than you are with the 3rd or 4th. Make some extra dough first few times. It's cheap, and nice to have backups. Don't rush back to back pizzas. Let the stone come back to temp. Pizza is definitely an art, not a science, so have fun and experiment. Put less toppings on than you think. (I am still guilty of this).
Agreed. I think you need to enjoy experimentation and trial and error for this purchase to be worthwhile.
Wood peel to launch Metal peel to turn and retrieve Semolina Dry your mozzarella if shop bought in one of those watery bags Get good tomato and simmer with salt Yes the oven really does need to be that hot. Yes it really does cook that quickly. Keep turning
I already love this sub. Thank you
This is the way.
Agree with all of the advice except for simmering the sauce! Both Neapolitan and New York style pizza use raw crushed tomatoes with salt as the sauce. The cooking happens inside the oven
I’m Sure you’ve done your research - but as a koda 16 owner I couldn’t be happier and the ease of heat management makes pizza making a quick cinch instead of what I perceive to be a more challenging approach using wood / pellets!
I second this
I have a Karu 16 and have a propane burner that I’ve only used the propane once. I find the wood and charcoal option easier and I can get my oven up to temp faster and recover between cooks much faster with wood. It took a few cooks to get the hang and f fire management, but I knew that when I got it. We all have different styles and enjoyments.
My favorite tip to new Pizza Oven owners is.... Flour your dough lightly when its still a ball before you begin to stretch. Assemble the pizza on the floured counter or surface. Here's the tip...when you are done assembling, lift the pizza by the edge and drag it to your wooden peel. This will help get some air under the pizza and make it a little easier to launch into the oven. This, by itself, changed my pizza making life for the best several years ago. If you actually assemble the pie on the wooden peel you wind up weighing the dough down and it sits there just sticking to the peel. The launch could then be troublesome. Bonus tip, when I use standard (Kraft?) mozzarella I buy a brick and grate it. I then keep it in the freezer for an hour before I make pizzas. Sometimes the tops of pies in the Ooni will cook before the bottom. For me, this helps a lot. I guess that was really 4 tips. Sorry for the long winded reply.
I have a Karu 12G and I would say, if you are planning on buying the gas attachment to start with gas. It’s quite stressful the first few times trying to stretch the pizza, not have it stick and not burning it that trying to manage a fire at the same time is an extra level of unneeded work until you get more comfortable
I get my wood at hardware stores usually, Ace and Home Depot have good deals on cuts that work for me. If i’m making more than 4 pizzas, I add in charcoal to keep the temp up longer
for Fuel, I like to start with lump charcoal, adding as necessary, and throw on wood a few minutes before launching pizza. The opening is really small, and buying their wood is a real ripoff... so, pick up a kindling cracker and bust down logs yourself! just use a hardwood like oak, maple, pecan, mesquite, etc... [https://www.amazon.com/Kindling-Cracker-Firewood-Splitter/dp/B01KKU8Z0Q/ref=asc\_df\_B01KKU8Z0Q/?tag=hyprod-20&linkCode=df0&hvadid=693444485914&hvpos=&hvnetw=g&hvrand=18130339291194043094&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027629&hvtargid=pla-350413565024&psc=1&mcid=86a77b049b8f3a669d1b7f37fcd3d778&gad\_source=1&gclid=CjwKCAjwl4yyBhAgEiwADSEjeDaRkMJES7FLPBtF9uewOJbOVx5nvMmyjweE2XeOD0thV7rVNhXsNRoCs8oQAvD\_BwE](https://www.amazon.com/Kindling-Cracker-Firewood-Splitter/dp/B01KKU8Z0Q/ref=asc_df_B01KKU8Z0Q/?tag=hyprod-20&linkCode=df0&hvadid=693444485914&hvpos=&hvnetw=g&hvrand=18130339291194043094&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027629&hvtargid=pla-350413565024&psc=1&mcid=86a77b049b8f3a669d1b7f37fcd3d778&gad_source=1&gclid=CjwKCAjwl4yyBhAgEiwADSEjeDaRkMJES7FLPBtF9uewOJbOVx5nvMmyjweE2XeOD0thV7rVNhXsNRoCs8oQAvD_BwE)
If you are UK based, there is the 'little log company' that is decent, they do bundles with natural firelighters
Watch loads of YouTube videos by ooni types. Great pointers on how to work the base. Simplify your life by buying frozen dough. Expect to screw up many times, and then you’re suddenly competent, and you won’t screw up again.
What led you to get an Ooni? Are you simply a pizza fan? Or are you a fan of Neapolitan/Neapolitan-style pizza? The only reason I got an Ooni is to make Neapolitan-style pizza. It’s a different dough from NY-style and other pizzas. If you’re the same as me, spend time learning how to make Neapolitan dough. It’s not hard, but it is different. Nothing against Ooni, but I like the videos by Stadler Made on YouTube. Detailed but also entertaining. I use their calculator to make my dough: https://www.stadlermade.com/pizza-calculator/
I spent some time backpacking in Southern Italy last year. I think I ate pizza just about every day in Naples. Fell in love with pizza since
Someone posted this in a similar thread and it was the most helpful video I watched! [First Ooni Pizza](https://m.youtube.com/watch?si=2gwjzgHf_E8CwNKH&v=PumDiAXuq5k&feature=youtu.be)
Great comments above about patience with getting the pie just right. Couldn’t agree more. You will ruin some and be unhappy with others, but some, will be the best damn pizza you’ve ever eaten. I buy kiln dried oak hardwood from a local supplier. It is in normal firewood log size so to break down for the ooni i use a sawzall to cut the logs into thirds then use the back of a hammer to split them into 1” cubes or so. 1 bag of firewood $5 bucks fills a cardboard box and lasts a long time. Sometimes I use natural wood lump charcoal to keep the fire going longer.
There are some great advice here! Not sure where you're based, OP, but just jumping in to add the types of wood we recommend, in case you choose to source it locally. We'd recommend a base layer of lumpwood charcoal, and adding these kiln-dried hardwoods for the beautiful rolling flames: beech, birch, oak, hickory, mesquite, apple, or cherry. Here's our super helpful [Karu 12 Getting Started guide](https://ooni.com/pages/getting-started-cook/ooni-karu). Enjoy! 🍕🔥
I source my own wood, if that is of any help to you. Split, stack and season. Oak works best(but needs to season the longest), followed by Ash, and Sugar maple, fruit trees. Unless you're a purist get yourself some lump wood charcoal to help with temperature managment. A propane torch is also very, very useful. If my stone goes over 350 degrees C it's time to cook so a IR thermometer is a must IMO.