With the new arrival of the Ooni Karu 12G, successor to the Karu 12, i thought it was only fair to put these two wood fired pizza ovens to the test, and do a side by side comparison. I've owned the Karu 12 for 3 years now, so is the Ooni Karu 12G really worth the upgrade? let's find out!
⬇️ PRODUCTS USED IN THIS VIDEO ⬇️
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OONI KARU 12 G
🇬🇧 - OONI Karu 12G - [ Ссылка ]
🇺🇸 - OONI Karu 12G - [ Ссылка ]
🇪🇺 - OONI Karu 12G - [ Ссылка ]
🇦🇺 - OONI Karu 12G - [ Ссылка ]
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OONI KARU 12
🇺🇸 - OONI KARU 12 - [ Ссылка ]
🇬🇧 - OONI KARU 12 - [ Ссылка ]
🇪🇺 - OONI KARU 12 - [ Ссылка ]
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🇬🇧 OONI Folding Table - [ Ссылка ]
🇺🇸 OONI Folding Table - [ Ссылка ]
🇪🇺 OONI Folding Table - [ Ссылка ]
🇦🇺 OONI Folding Table - [ Ссылка ]
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🇬🇧 - Pizza Groceries (UK Only) - [ Ссылка ]
🎥 CHAPTERS
Intro - 00:00
Features Comparison - 00:48
Lighting the Ovens - 02:56
Heat Up Time - 03:44
Pizza Cook (Karu 12G) - 05:49
Pizza Cook (Karu 12) - 08:20
Taste Test - 11:11
Which is Best? - 12:44
👩🏼🍳 PIZZA DOUGH RECIPE (Makes 3 dough balls)
• 00 Flour - 500g (100%)
• Tepid Water - 350g (70%)
• Fine Sea Salt - 15g (3%)
• Instant Yeast - 0.3g (0.6%)
🥣 PIZZA DOUGH METHOD
1. Combine water, salt and yeast, mix and dissolve
2. Add mixture to the flour
3. Mix until it forms a ball for about 2 minutes
4. Rest for 20 minutes
5. Knead dough for 2 more minutes until its a smooth ball
6. Proof in an airtight oiled tub for 2 hours
7. Measure out 3 equal parts and shape into balls
8. Proof for a further 6 hours ( or 4 hours and fridge over night)
9. Make sure your dough balls are at room temperature before cooking
10. Cook in a 450°c (850°f) oven for around 90 seconds
* Recipe Credit - Ken Forkish - The Elements of Pizza
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