[emoji106] Ive got an Ooni Karu. Zero complaints. Makes amazing pizza. Not cheaply made in anyway. Very well insulated and even the wood tray (karu only) is made of stainless. It is kind of a one trick pony, but makes such good pizzas and doesn't take much space its hardly a complaint.
Small things ive learned:
Wooden pizza peel with flour is way way less sticky than metal one. I use metal pizza peel strictly for rotating during cooking and to pull a cooked pie out. Wooden one is strictly for raw pies.
Best tasting pizzas for us have been around 650 degrees on the stone (and a lot of flames over top. Fresh block of wood fed into the fire. Karu burns wood pieces). Hotter the stone, the easier it burns and better likelyhood of being undercooked somewhere IMO. 650 degrees gets the leopard pattern on the bottom and crust.
Also, strictly "00" flour makes very very airy pizza. Too much in my experience. I like 50/50 with double zero and all purpose. I think Rachel Ray's recipe is what i have saved and normally go with. But honestly just AP flour makes good pizzas. Rest time for the dough is more important than using double zero or whatever. I do atleast 2 days in the fridge. And allow to come to room temp for couple hours. Room temp dough. And seperate balls too.
Disregard if you already know, i learned these things the hard way.
Might be heresy, but i really like Muenster cheese on it with mozzarella and parm pecarino romano. Its really melty and gooey.
Yours looks nice. Great looking pies too! Ive burnt quite a lot of them when first starting too, they cook so fast. We use ours atleast once every 2 weeks. Ive cooked for a few people and i know of atleast 2 that bought one the next day.
