As an Italian who moved to the US, proper pizza was the thing I missed the most about home. Finally I can scratch that itch! First pizzas I’ve ever made in my new Karu 16
As an Italian who moved to the US, proper pizza was the thing I missed the most about home. Finally I can scratch that itch! First pizzas I’ve ever made in my new Karu 16
In order of posting we have a margherita, sideshot of margherita with prosciutto, calabrese, some weird mexican thing with carnitas my american wife begged me to make, and a marinara with anchovies.As you can see I got a bit too excited and started eating before pictures for some of these!
I am honestly floored by how simple the Karu 16 was to use. I never picked up on american grilling culture despite living here for 13 years, mostly because I find heat management to be too much of a pain, but the karu 16 really makes it so easy!Only issue I’ve had is I found my door sticking after the oven got up to temperature, which is why I burned the calabrese as I couldn’t get it open!
1 Comment
I followed [ooni’s cold prove recipe](https://uk.ooni.com/blogs/recipes/cold-prove-pizza-dough), with only a 24 hours rest in the fridge, followed by 3 hours in my oven on the proving setting after balling them up.
In order of posting we have a margherita, sideshot of margherita with prosciutto, calabrese, some weird mexican thing with carnitas my american wife begged me to make, and a marinara with anchovies.As you can see I got a bit too excited and started eating before pictures for some of these!
I am honestly floored by how simple the Karu 16 was to use. I never picked up on american grilling culture despite living here for 13 years, mostly because I find heat management to be too much of a pain, but the karu 16 really makes it so easy!Only issue I’ve had is I found my door sticking after the oven got up to temperature, which is why I burned the calabrese as I couldn’t get it open!