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Serious Eats have a pretty lengthy article of tips
https://www.seriouseats.com/how-to-make-great-pizza-in-an-outdoor-pizza-oven-5212389
aggi
I need to find the old hag that has hexed me because fucking hell how is it this hard.
Every time, crust burns, cheese doesn't melt in time, base is undercooked. inedible.
can someone please give me their entire step by step process for cooking on the karu 16 with gas because I think a couple of my variables are off and if i don't get a single edible pizza out of this motherfucker soon I am gonna go on a rampage. I just need to throw out everything I'm doing and try a different approach altogether.
I've ordered 20 frozen dough balls and I am just going to fucking bang them out one after the other next weekend until I figure it out.