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I don’t know what the instructions say, but I go against the ones for the ooni 3, and run the gas with the door on and the chimney open. Less interference from wind, and thus better temperature modulation.
That being said, you want it hot as possible, and have a dough and amounts of toppings that suit a very quick cooking time.
Pizzas look good to me tho!
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the modulation with gas isn't as refined as I'd like seems to be full gas or it turns itself off
That hasn’t been my experience, so possibly related to low gas.
I heat the oven at full blast for about 20 mins until the stone is approx 350 degrees, then turn gas down to about half when the pizza goes in.
Nef
TTM
@Sainsburys_Ed
The Karu got its first run out on Friday and delivered two very good pizzas (despite a bodge job on the dough as it had been put in the fridge by the baker in the house) but a peel is desperately needed to help with turning and removal, my only complaint with the oven is that the modulation with gas isn't as refined as I'd like seems to be full gas or it turns itself off as not enough gas flows through (this might relate to low gas levels).
The big disappointment was going to light it on Sunday to cook some naan breads but sadly id run out of gas, off to try and find some more gas this afternoon...
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