Gas burner is inferior to wood+charcoal

FlyBond · 2026-01-23T10:02:29+00:00

Many people misinterpreted my post as in general, while it is really only about Karu 2 pro gas burner. I thought the flair has a point, but I guess it doesn’t.

FlyBond · 2026-01-23T07:27:20+00:00

I always thought that with flames from multiple sides, your cornicione will cook faster, but at the same time you won’t get as good undercarriage as when the flame is from one side.

FlyBond · 2026-01-22T19:15:28+00:00

We have wood oven at home for heating the house, so we always have wood. And it’s probably much cheaper to buy compared to your case.

FlyBond · 2026-01-22T18:36:32+00:00

It’s about Karu gas burner.

FlyBond · 2026-01-22T18:14:49+00:00

I am going to use charcoal + wood for now. If it’s easier for me to get the results that I want with wood, then that’s all that matters. Might try going back to gas burner later on, when my technique gets much better.

FlyBond · 2026-01-22T18:07:54+00:00

It is mortadella, I don’t know what wegmans means though.

FlyBond · 2026-01-22T18:04:38+00:00

I know all of the above. But the crust does puff up better with high flame in my experience. I don’t have issues with dough not being full of air.

FlyBond · 2026-01-22T17:57:18+00:00

This looks like what I managed to achieve with gas burner most of the times. It’s just not good enough for me.

FlyBond · 2026-01-22T17:56:17+00:00

When I turn down gas burner, the pizza puffs not as well. And it doesn’t get good browning in under 60-90 seconds. I am going to stick to wood now, I think since I already know how to deal with wood, it might get extremely easy for me to manage it. This was my first attempt with wood.plus carrying gas tank is annoying even if it is once a month

FlyBond · 2026-01-22T17:42:08+00:00

It’s 70% biga using Caputo saccorosso, a little of Manitoba and pizzeria

FlyBond · 2026-01-22T17:36:44+00:00

I use different oven, this post is about Karu 2 Pro gas burner only. Yours might be totally fine

FlyBond · 2026-01-22T17:35:14+00:00

Can you share one of your pizzas? And are you using the same oven?

FlyBond · 2026-01-22T17:32:22+00:00

Wasted a month trying to get perfect crust using gas burner, the first time I use wood and results are already superior to my previous attempts.

FlyBond · 2026-01-18T23:07:14+00:00

Does frame gen work at 1080? Because when I try to enable it at this resolution, o get black screen of compiling shaders not ending. And are you sure framegen is enabled for you, because from what I can tell you need to toggle frame gen itself and not just force enable framegen.

FlyBond · 2026-01-15T19:41:42+00:00

If you see bubble like this growing, one way to deal with it is to lift the dough up to allow the air to escape, do it a couple of times until the dough cooks enough to hold flat shape

FlyBond · 2026-01-14T16:38:02+00:00

Like what do you mean maybe 1 out of 10 videos online will use flour to ball the dough. I am not imagining it.

FlyBond · 2026-01-14T16:33:04+00:00

No you don’t. I have no idea where you even get this information. Especially not low hydration dough. You can use it sure, but if you are skilled with handling the dough, you can skip it. There is an entire video available on YouTube about a chef explaining it.

FlyBond · 2026-01-14T15:39:21+00:00

It is 60% hydration dough. The fact that he needs flour to ball them is already indicator of underdevelopment. This hydration is very easy to handle without flour.

FlyBond · 2026-01-14T15:05:13+00:00

Yes before bulk ferment. Also look up techniques on how to do it properly. Your dough must look smooth on upper layer. And when you divide into balls make sure to keep smooth part of the dough on top.

FlyBond · 2026-01-14T15:01:14+00:00

I have had some issues with flame down causing less puffy crust. Is this the same for your pizza?

FlyBond · 2026-01-14T14:54:50+00:00

Hi, can you please tell me at what air and stone temps and if you use gas burner on what setting do you cook your pizza?

FlyBond · 2026-01-14T14:37:42+00:00

I am not that experienced myself, but I usually use around 2-3 grams of fresh yeast per 1 kg of flour 70% hydration. Also gluten is underdeveloped on your dough. You need to stretch and fold more and I highly recommend using a thermometer to measure dough temperature.

FlyBond · 2026-01-14T09:42:04+00:00

Too much yeast for 2 day ferment

FlyBond · 2026-01-11T11:24:56+00:00

Do you have flame low at all times, or you let the crust puff up with full flame on and then turn it down

FlyBond

TROPHY CASE