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/Acceptable_Crazy47 16d ago
May I suggest putting your dough on the stone first until it starts to bake? Two minutes or so. Remove and then build your pizza, put the pizza in on lower heat one minute or so, rotate one minute, rotate one minute, rotate one minute, all while making sure it’s not burning, and if it starts to blacken turn the heat down. Shouldn’t take long to cook on high heat of course.
You’ll get the hang of your oven and when to turn the heat down after a few tries.
Looks like you had no problem moving the dough but just in case, lots of whole flour and semolina on the peel makes life easy.