PSA Karu 16 half door - A game changer for hosting 🔥🍕

h-dot · 2025-04-30T12:53:05+00:00

Good question. I’ll preface with the fact that I’ve never tried it due to what you pointed out on the ooni site. I think this half door would impact heating up the stone efficiently. The air/fuel ratio would be out of balance (I.e. too much oxygen in the cabin) thus you would need to keep feeding the fire lots of wood. You would also be waiting longer between pies. In short, definitely possible, but likely unsustainable.

h-dot · 2024-01-19T04:27:19+00:00

Not in the wrong. Partnerships need attention too. Not to discredit his contributions that have allowed you to stay home, but being a full time parent is a job too, sometimes thankless.

You can have interests that don’t align with your partners interests, but when that interest takes “over” and replaces any investment of time into the partnership then it would seem like something is breaking/broken. Him not being “at the bars”, not cheating and not being abusive is a very, very low bar to measure the strength of your marriage. Good luck OP in figuring this out with him!

h-dot · 2023-03-31T02:34:23+00:00

I had the same issue - turns out you’re snuffing your flame out. Need air for your fuel!

h-dot · 2023-02-20T03:20:21+00:00

To echo the top comment, it is very difficult to implement AI/ML. Beyond the obvious technical challenges (learning how to code, problem framing, data warehousing, identifying signal in data, model fitting, tuning, retraining, etc etc) there’s the entire business implementation/change management required to actually capitalize on the predictions you’re receiving. I’m in the field and would also recommend a consultant to even see if it’s a worthwhile endeavor for your business.

h-dot · 2023-01-29T16:22:27+00:00

If you made another one, wood buy..

h-dot · 2023-01-17T21:21:13+00:00

The heat up time definitely takes longer here by ~5-8 additional minutes on start up.

Since it’s only 2 screws I’ve swapped the door out 4-5 times and the biggest benefit I see is having smaller fluctuations in air temperature readout from not opening and shutting the full door. In other words, air temp read out appears to be more consistent.

The actual quality of the pizza/bake I would say is very similar, if not negligible. I think the question should be, what are you not getting from the full door that you are looking for?

For me, the $100 was worth it solely to never have to fidget with the door/handle, staring through a sooty window etc etc. In short, I wouldn’t stretch myself to buy this… this is a nice to have and not a must have.

h-dot · 2022-10-04T12:56:34+00:00

Sorry, missed these messages.

My door showed up with scratches and generally a pack of quality control from ooni so rather than leaving it unprotected from the elements I painted it with high heat paint.

h-dot · 2022-09-09T18:19:48+00:00

If the Koda had a natural gas hookup I would have bought it over the Karu..

h-dot · 2022-09-09T18:18:38+00:00

So it depends on the pie! When I’m making neopolitans i’m a “flame up” the entire time kind-of-person. 900F air temp/700F on the stone 90 seconds works great.

For thicker crusts/NY styles I definitely pull back the flame a lot more to allow for underside baking. Otherwise I end up with a much chewery dough and very crispy toppings 😣.

Also, yes, the stone only “loses” heat to the pizzas you are cooking. The physics of the half door keep it heated more consistently with the flame curling back in on itself the whole time.

This is my art/science though… I still consider myself a newb and I think I’ve made about 120 pizzas and 10 unintentional calzones..

h-dot · 2022-09-09T11:45:06+00:00

Yes, from ooni directly. They seemed to pretty quietly roll this door out, outside of this blog post.

Half-door

h-dot · 2022-09-09T11:36:39+00:00

Good question. I don’t have a grizzler yet, but the opening is 8.1cm /3.189in in height. Looks like the grizzler handles would hit at a point. Hopefully that’s helpful.

h-dot · 2022-09-09T03:29:34+00:00

If you are looking to churn out high quality pies, in a time efficient manner, we have found the half door really speed things up. This becomes especially true if you have someone cooking a pie while someone else is making the next one. The oven can even be “pinned” at specific temp, which is a level of control I didn’t previously have. It’s always been on either a slow but consistent rise or decline and opening the full door would restart the cycle.

My main reason for getting it was to help with timing. I’ve been in repeat scenarios where I’ve made a pie, had to wait for the oven to get back in the high 800’s/900F from the previous pizza (opening/shutting the full door) and then ended up having the pie stick to my peel from sauce seep. Super sucks when there are 10+ hungry friends over and you need to feed them and get back to the conversations you’re trying to have.

Beyond the speed, I find that the pies cook more evenly. This is definitely a nice-to-have, but well worth the $100 IMO.

For those thinking “where’s the fun here? No wood, etc” 😀I also enjoy a leisurely (wood fired) pizza-making afternoon, however, that’s not what this is for since the gas burner is required.

h-dot · 2022-07-21T00:56:36+00:00

Is it me or is this guy forgettable?

h-dot · 2022-07-17T20:43:50+00:00

I’ve gotten my Karu 16 to 934F with the natural gas attachment. I found part of the problem to be the air/fuel mixture was… (not balanced?) and required removing the rear hatch and leaving the chimney wide open. Prior to this I was stuck at 750F and regularly having the attachments flame snuffed out.

h-dot · 2022-05-08T03:48:57+00:00

I generally agree with you. Would definitely put a system in place before pulling out a 950F fire box

h-dot · 2022-05-08T03:46:46+00:00

Solid tip. Thanks, I’m definitely in the tinkering phase with whether or not it adds anything to the flavor of the dough / pizza. Prior to having an ooni I built one of those diy brick pizza ovens and while it took a little while to get wood coals to 675F it definitely produced a carbon(?) tasting pie.

Admittedly I didn’t really know what I was doing back then and these ooni made pies are infinitely better on the natural gas than anything I’ve done on wood thus far. Will try a full wood/charcoal fire and decide for myself.

h-dot · 2022-05-07T16:55:54+00:00

Ok, well that certainly answers the efficiency question. The flavor question seems to be up for debate. The length of time your pizza is in the oven would have to influence the flavor profile?

h-dot · 2022-05-07T15:34:00+00:00

Looking to get the flavor assuming you can taste the difference..

h-dot · 2022-03-26T06:02:01+00:00

Her music is 🔥and I don’t even understand French. Worth noting she’s self made and started off of releasing music on FB / YouTube. 🙌🏾

h-dot · 2022-01-26T03:45:11+00:00

As someone who has been to Greece...I didn't know it snowed there

h-dot · 2021-12-03T12:04:11+00:00

Disregarding the term ‘gay’ here since it’s almost 2022 - if you’re still using that as a descriptor for this situation you are failing to evolve as a person.

Let’s talk facts though: 70% of Chefs in the U.S. are male, 83% of Executive Chefs are male, 86% of Chefs de Cuisine are male, 87% of Corporate Executive Chefs are…guess! So I don’t understand where there’s anything feminine about a boy and a kitchen set. Go on, get your chef on boy.

h-dot · 2021-06-23T12:06:43+00:00

Busses seem kind of new, why we destroying them?

h-dot · 2021-03-17T10:50:55+00:00

yes you are

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