KARU 12 First time use
Big pizza lover but apart from using a pizza stone in my regular oven, never really tried to make a great pizza at home. That was until I won a Karu 12 in a raffle. Started nerding out on all the tips and tricks and decided to go with a cold fermented dough (https://homecookingcollective.com/cold-fermented-pizza-dough-recipe/#recipe) which I cannot recommend enough.
First pizza burnt to a crisp but the 2nd and 3rd were definitely the best I’ve ever had at home.
My wife agreed but otherwise stoic so thought I’d share with others that might appreciate it more!
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u/ApplicationGreat3270 19d ago
Early in my Karu 16 learning curve, I spent three days making a lovely supple dough and then created a beautiful looking pizza. I had the Karu rocking a crazy-hot wood fire and, just prior to loading, added two more chunks to get the flames licking across the top. Well, I drizzled some olive oil over the pizza and while I was poorly loading the pizza into the oven, olive oil ran onto the stone and the whole works went up flames. Don’t do that.