Our Daughter gave me the OONI 12" Karu multi fuel pizza maker as an early Christmas present.  So I must now start making home made pizza once again.  I did years ago on the Greenegg.  I read the early thread that ended in 2018 and truly hope I have better luck.  One can only hope especially since I do not have a dog to feed it if it is bad.  I have read and watch multi videos.  Now I have to decide do I want to make my own dough or buy it.  Once my paddle comes I will begin this journey

Congrats on the new oven!!!
I suspect that if you buy dough balls, they will be too much for that oven.
You would have to experiment and cut them down to an amount that would be right for a pizza in that oven.

Congrats on the fun gift. I have the 12" Ooni Fyra that is fed by pellets. I have a lot of fun doing pizzas on it and I just make my own dough using the recipe Ooni suggests.

I think they are good units.  I just found trying to manage the fire and cook a little difficult by myself as it needs lots of pellets to cook at Neapolitan style pies.  What other fuels can you use?  If you can hook it up to gas, that will be a winner!  Constant heat would be a game changer and the wood could just be used as a supplement for flavor!

I think they are good units.  I just found trying to manage the fire and cook a little difficult by myself as it needs lots of pellets to cook at Neapolitan style pies.  What other fuels can you use?  If you can hook it up to gas, that will be a winner!  Constant heat would be a game changer and the wood could just be used as a supplement for flavor!

It can use wood, propane or wood charcoal such as royal oak.  I have not cooked on it yet however did a cleaning and it easily got to 700 degrees.

Need to 850+ minimum (900+ is better) for Neapolitan.
I'm guessing it would be hard to get there using pellets.

I went back and looked at the product Review and the stone was getting almost 800°.  FMT ask me to do a dome temp and I never got back to him.  I really wish I had done that now.

I went back and looked at the product Review and the stone was getting almost 800°.  FMT ask me to do a dome temp and I never got back to him.  I really wish I had done that now.

Where is FMT?  I miss his kitchen toys and he interesting cooks and bakes.

Probably Po'ed I forgot to look closely enough at comments when I was doing the testing and forgot to do stuff!

Need to 850+ minimum (900+ is better) for Neapolitan.
I'm guessing it would be hard to get there using pellets.

I normally let the stone get to 950 or so before I slap a pizza on it with pellets so it isn't bad, but definitely need to be focused while your doing it though.