Скачать с ютуб OONI Karu 12G vs Karu 12 - Side by Side Comparison & Cook в хорошем качестве

OONI Karu 12G vs Karu 12 - Side by Side Comparison & Cook

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 ⬇️ -------------------------------------------------------------------------------------------------------- OONI KARU 12 G 🇬🇧 - OONI Karu 12G - http://shrsl.com/44g8g 🇺🇸 - OONI Karu 12G - http://shrsl.com/44g8i 🇪🇺 - OONI Karu 12G - http://shrsl.com/44g8k 🇦🇺 - OONI Karu 12G - http://shrsl.com/44g8m -------------------------------------------------------------------------------------------------------- OONI KARU 12 🇺🇸 - OONI KARU 12 - https://bit.ly/3loiBVV 🇬🇧 - OONI KARU 12 - https://bit.ly/38SLvs5 🇪🇺 - OONI KARU 12 - https://bit.ly/2NrboHY -------------------------------------------------------------------------------------------------------- 🇬🇧 OONI Folding Table - http://shrsl.com/3ugrj 🇺🇸 OONI Folding Table - https://shrsl.com/3ugro 🇪🇺 OONI Folding Table - http://shrsl.com/3ugrr 🇦🇺 OONI Folding Table - http://shrsl.com/3ugrs -------------------------------------------------------------------------------------------------------- 🇬🇧 - Pizza Groceries (UK Only) - https://tinyurl.com/36szjcdf 🎥 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 -------------------------------------------------------------------------------------------------------- Visit my website for more pizza cooking videos! 🌎 - http://www.tomvoyage.co.uk Or follow me on Facebook, Instagram & TikTok. ✅ @TOMVOYAGEUK #pizza #ooni #woodfiredpizza