Karu 12 Essentials Guide How to set up, use and look after Ooni Karu 12, plus handy tips and recipes.
If your Ooni Karu 12 has not arrived as expected, reach out to us at support.ooni.com. We’ll be happy to help! Contents Ooni Karu 12’s legs must be fully extended before firing up. Important Your safety is paramount. Please read the Karu 12 safety manual carefully and store for future reference. Karu 12 is designed for outdoor use only. Do not use in high winds. Do not use water to clean Ooni Karu 12 while it is hot and only store when completely dry.
Say hello to Ooni Karu 12! Everyone deserves great pizza, and that’s why we launched Ooni Karu 12 on Kickstarter. Thanks to backers from around the world supporting this product, you can enjoy delicious meals cooked with fire in this awesome portable, wood- and charcoal-fired pizza oven. We put this Essentials Guide together to help you to get the most out of Ooni Karu 12.
Ooni Modular Table range available at ooni.com Getting the most from Ooni Karu 12 Before you get fired up and cooking, read through your Manual and Safety Instructions and store them for future reference. Ooni Karu 12 is for outdoor use only. Do not fire in high winds. Before you cook Before you cook for the first time, run Ooni Karu 12 at top temperatures for at least 30 minutes. Allow the oven to cool and wipe the inside with dry paper towels.
Ooni Karu 12 features Serial number. Register for your warranty extension via ooni.com/warranty* *Region dependent Wood and charcoal Ooni Karu 12 needs good airflow to reach optimum temperatures. When firing with solid fuels, set up with at least 3 feet (1 metre) of space around the oven for proper airflow. Remember to remove the chimney cap and leave the door on for optimum performance. 06 The door will be hot while cooking so be mindful of where you place it when it is removed.
What’s in the box? 2. 1. Main body Fully insulated to help Ooni Karu 12 run efficiently and retain heat. Ooni Karu 12 has three legs that keep it sturdy and safe and non-slip feet to protect your table-top surface. 5. Door Thick and fully insulated to retain heat, with a cool-to-touch handle. 5. The door will be hot while cooking so be mindful of where you place it when it is removed. 2. Chimney Draws heat through Ooni Karu 12 when cooking with wood and charcoal.
Tools for cooking Ooni Infrared Thermometer Get an instant and accurate temperature reading by aiming the laser at the middle of the stone baking board. The Ooni Infrared Thermometer is the must have tool for gauging the temperature of the stone baking board before you begin cooking. It will allow you to achieve the perfect pizza base. We aim for at least 752°F (400°C) when baking Neapolitan-style pizza. Ooni Premium Hardwood Your food will be as good as the fuel you put in.
Which fuel should you use? Ooni Karu 12 has been designed for use with solid fuels, including real wood and charcoal, as well as propane gas with the use of the Gas Burner accessory. Whichever fuel you choose, Ooni Karu 12 will cook incredible dishes. Never use water to clean the grate. Ooni Karu 12 preheats super quickly and will heat most efficiently when topped up with fuel gradually, which creates the best environment to allow for proper airflow.
Chimney baffle The easiest way to regulate temperature in Ooni Karu 12 is through fuel management. The inbuilt chimney baffle also allows for adjustments to be made to airflow and heat distribution through the oven. If your Ooni Karu 12 is not running hot enough on wood or charcoal, check that your chimney baffle is open and chimney cap is removed. This will provide maximum airflow and top temperatures through the oven.
Cooking with wood The sounds of crackling wood and the incredible smell of a wood-burning fire make for a really sensory cooking experience and add wood-fired flavor to food. We recommend cooking with 100% hardwood, which create powerful rolling flames. Types of wood Always use kiln-dried hardwood for the best results. Beech and oak are our favourite to use in Ooni Karu 12. 1. Start with 3-6 pieces of wood in your grate and light with natural firestarters. You can also light with a blowtorch.
Cooking with lump charcoal Lump charcoal offers a wide range of temperatures and is an easy choice for low and slow cooking in Ooni Karu 12. We use charcoal for nonpizza dishes that do not need the same exposure to flame. Use good quality, sustainably sourced lump charcoal like Ooni Premium Lump Wood Charcoal. 1 2 3 Lump charcoal will burn down to a small amount of ash, reducing your clean-up. Do not use briquettes as they will block the holes in the grate, resulting in reduced airflow.
Flame Management What are you looking for when cooking with fire? Neapolitan-style pizza needs real flame to cook a pizza in 60 seconds. 1 This is the type of fire to aim for for Neapolitan-style pizza; it’s the result of fuel management. You’ll see this when fuel is given time to burn through properly and there is enough room for airflow through the grate. 20 2 If you are cooking with charcoal, the flames will be smaller.
Top tips for making great pizza 1. Use high quality 00 flour and fresh ingredients. 00 flour is a finely milled Italian style of flour and it is the gold standard for pizza dough. 1 3 5 2 4 6 2. Stretch out a nice, thin base and leave a centimetre-wide space to form a crust that will puff up under the intense heat of the flames. 3. Using your Ooni Infrared thermometer, aim for at least 752°F (400°C) in the centre of your stone baking board before you launch a pizza into the oven. 4.
Top tips for launching pizza Get your peel, dough and ingredients to room temperature. Cold dough will spring back on itself and stick; warm dough will stretch too far and tear. If you stretch your pizza on a warm peel, the dough will start to sweat, which will cause it to stick. Flour your hands and the surface you are working on before you begin stretching.
Classic Pizza Dough Method Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza! This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ. Ingredient Weight Qty / Vol Type ‘00’ flour (or strong white) 607g 21.4oz Water 364g 12.8oz Salt 18g 4 tsp Fresh yeast* 20g 0.7oz *if unavailable, use 0.3oz (9.
Classic Pizza Sauce Method Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice. Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our cookbook, Ooni: Cooking with Fire. Choosing good quality tomatoes will make a difference to the flavor of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.
Pizza Margherita Method The classic pizza Margherita is a simple yet delicious recipe; the perfect starting point if you’re new to the world of woodfiring! All Ooni pizza chefs should be able to master this one with just a little bit of practice. And if you haven’t yet, we’re here to help you along the way. Ingredient Ooni Classic Dough Ooni Classic Sauce Light up your Ooni, then get ready to prepare your pizza while it heats up. Using a small amount of flour, dust your Ooni pizza peel.
Rosemary Chicken with Roasted Onions Moist and tender on the inside, deliciously crispy on the outside. Nothing can compare to the magic of cast iron when it comes to cooking chicken – conducting high heats, our Cast Iron Series locks in flavor while perfectly searing cuts of meat. Cooked in the Skillet, our herb-infused Rosemary Chicken with Roasted Onions is super simple to prepare and cook.
Care instructions Where should I store Ooni Karu 12? Ooni Karu 12 is built to last and you can leave it outdoors all year long. You can use the Ooni Karu 12 Carry Cover to keep it safe from the elements. We do recommend that you store Ooni Karu 12 indoors for extended periods without use and to protect it from harsh weather conditions. If you need to remove hard-to-budge debris from the stone, use our Ooni Pizza Oven Brush. Only cook pizza and dry, bread-based dishes directly on the stone baking board.
Troubleshooting Ooni Karu 12 has been carefully designed to provide exceptional food experiences and we know that you will love using it to cook. Our team have thousands of hours of experience cooking with fire and enjoying delicious pizza. You can reach us at support.ooni.com or check out our online FAQs and video guides - we’ll be happy to help. I am seeing smoke from Ooni Karu 12 It is perfectly normal for solid fuels to produce some smoke during the initial lighting period.
My base is overcooked We recommend the use of our Ooni Infrared Thermometer for gauging the temperature of your stone baking board. Aim for 752°F (400°C) in the middle of the stone for Neapolitan style pizza. Thicker pizza styles will require a lower stone temperature.
Keep in touch We love hearing and seeing what you create and cook with your Ooni Karu 12 so keep in touch by tagging your photos with #ooni or #oonified Follow us and keep up to date with all things Ooni via: Subscribe to our mailing list at ooni.com for access to delicious recipes, top tips and exclusive promotions. If you have any questions, queries or comments then you can reach us at support.ooni.com.
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