Is it worth buying the Ooni Karu 12 Gas burner?

is buying an unique gas burner worth the money well i don't know but we're gonna find out [Music] if you follow my earlier reviews you may know that i'm not the biggest fan of using wood in my pizza oven especially when you are an amateur pizza you are like myself you want to have wonderful pizzas but at the same time you might not have the know-how or the willingness to go all the way and getting wood to work perfectly so i was very excited to buy the gas burner to make this oven which i do love from a design point of view an ease of use point of view more user friendly with the gas so here we are let's open it let's test it and let's see what he makes a wonderful pizza let's open this up okay i don't know what that is so put it aside manual bunch of health and safety stickers we're going to ignore them but never ignore health and safety this is our burner nice and flashy and here we have a bunch of other stuff so let's just put the things here that came with it and i think it's the time for the user manual so bear with me next step is to install this and remember when you bought it and there was this little allen key here hidden this is what it's for helps us to remove the cap which we use of course when we use charcoal well wood really and this slits perfectly in here so i put one screw in each size keeps it the right shape and we start tightening it up and let's see how it looks from the front with the little jets pointing upwards depending on which part of europe uk the world you're from the attachment is going to be slightly different in my case in italy it comes with a hose like this so you're going to use this little attachment to put here and then you tighten it you put this inside push it in this is when all those hours in the gym pay off mine are not and then you use one of these attachments with a screwdriver and we give it a big tight my suggestion is when you want to put it away you unscrew from here but you leave all this attachment as it is so this will be your connecting point we keep this at the off setting and we switch on our gas switch on here this one also has a regulator so we're just gonna switch it on let's have a look at the front and here is our fire so one of the many reasons why i wanted to buy gas is also the speed at which i can heat up the oven and the speed at which the stone can heat up again one pizza after the other so first task let's see how long it takes for the stone to get to 400 degrees but making pizza one of the most useful accessories is an infrared thermometer i use this one from eric hill it's really great because it goes to 600 degrees celsius so it's perfect for cooking pizza where your temperature are pretty intense and it's a super useful tool to know when to start cooking so let's measure now so just switched it on it's already at 175 degrees and let's see how long it takes to get to 400. after 20 minutes we are at 420 20 minutes it's not bad let me check a few other places 370 380 here at the front 360. we're pretty much all there 20 minutes probably if we wait now 25 we're gonna beat the temperature i'm gonna let it run for a little bit of time because when it gets really really hot what happens that it cleans the stone by itself self-cleaning stone we love that so if you let it go really really high when you approach 500 all that dirt that you see here should disintegrate so it's going to give us a great base to start making our first pizza i've learned this the hard way actually makes a lot of sense but when you're using the gas you keep this off because if you keep it on there's no more oxygen you choke everything and it doesn't work so we've learned it now you don't have to all the stone is over 400 degrees so let's make our first pizza similar to countertop pizza is down or the dough is down start from the middle make your way on the side make sure that you keep the edge nice and hairy and airy airy without the italians have problems with the h so it's airy not hairy okay let's go then we turn it give this a nice stretch so come closer carla one thing when making pizza it's important semola it's a great friend that can also be your biggest enemy so once you've used it to stretch it clear up the countertop and you don't want semola to stay on the dough because when it meets the stone which is very hot the assembly is going to burn it's going to create that charcoal in your pizza which you don't want that's why when you see the pizza yolis professional ones they have one pile of stamina they make their pizza and then they move it to the bit where there is marble to do the stretching so all the similar gets absorbed it goes away you avoid the burning which is what we're going to try to do here obviously we don't have the space like a pizzeria but you know we try our best which are best anyway as round as i ever make them which is not very round start off sauce this is a simple sauce if you don't know how to do it tell me and i've made loads of videos about it you can search for them parmigiano just like that oh then we need some extra virgin olive oil the olive oil we use it from paso de la paloma but this is award-winning it's been voted the best olive oil in the world according to the international olive oil competition so it's pretty good if you want to buy it let me know i'll tell you how to do it now that we have the pizza ready let's put in the oven pizza in our peel one final stretch make sure the pizza is round which if you're me it's always difficult then one swift movement oh this is the first time obviously i use the gas so we are keeping it at maximum temperature and then we'll see how he cooks it and then we might decide for the next one to maybe lower it i have no idea let's try it together oh before all these things come closer come closer see it's been so hot that all the blackness especially the one at the bottom which is closer to the flame have gone away so this is a great way of start cleaning your oven swift movement and it's in 30 seconds quick turn 90 degrees and back in check it out come closer come closer look it's all bubbling away wow so it's been 90 seconds the bottom is cooked check it out so if you look at the top it's burning a little bit more than i would want so for my next pizza what i'm gonna do is that i'm gonna let the song go back to temperature but then when i'm gonna put the pizza in i'm gonna turn the flame down i think that's gonna be the perfect way of making the pizza but should we try this one okay let's go for it let's do a taste test blowing it is nice and hot how is it it's so good so as a recap it tastes great isabella's satso and it really makes the oven a lot easier to use so for instance now i got to enjoy this pizza i cranked up the oven to the maximum over there so by the time this is done i get to go there and make my second piece i don't need to take care of the wood which was one of my major critiques of the wood firing i think this will make making pizza a lot more enjoyable a lot more relaxing especially for the guy that gets to make the pizza which is this guy so you know what i think it's a good purchase i think we need to practice a little bit more on how to deal with the flame to make sure that we get the best pizza like i said i think the flame was a bit too high for this one but i'll practice some more and then when i found the right way i'll make another video and let you know bon appetito [Music] you

Channel: Get Cooking! Italia

Views: 17,822

Keywords: meal ideas, pizza, ooni, pizza oven, review, outdoor cooking, karu, ooni karu, koda, fyra, ooni review, uuni karu, karu review, wood fired, 6 months, test, trial, gozney, ooni pro, tips, learn, make pizza, pizza review, oooni, kuru, uni, oni, koder, piza, piza oven, revie, ooni pizza, outdoor pizza oven, ooni karu review, ooni pizza oven, best pizza oven, ooni karu 12, ooni gas burner, ooni gas attachment, ooni karu gas burner, ooni karu gas burner instructions, ooni karu gas attachment

Id: ncnMxkDSE2w

Length: 9min 55sec (595 seconds)

Published: Fri Aug 05 2022