Wonderful if you take the time to learn the tricks. This is well made and will probably last a lifetime. Watch the front door – it is not restrained in any way except gravity – it just sort of sits there and can easily be dislodged if not careful when moving it.
No fault of the oven, but using this is not like popping a frozen pizza in the oven then sitting back and having a beer. Stone temps, wood fueling levels and time must be carefully and constantly monitored or you will annihilate pizzas. Dough prep takes some practice.
Rise to the challenge and this can be a lot of fun and can produce great pizza. If you are just hungry and want a quick snack, order delivery.
El horno más práctico Buena hechura. Se siente resistente y es sper fcil de usar. Si alcanza una temperatura alta as que hay que tener cuidado en dnde te pones a hacer las pizzas.
Wow..I love this thing! Been using it for a few months and I've got the technique really dialed in, pizzas come out perfect from it! I love the flavor the wood fire gives the pizza too. It is SO worth the investment!!!! Wow..I love this thing! Been using it for a few months and I’ve got the technique really dialed in, pizzas come out perfect from it! I love the flavor the wood fire gives the pizza too. It is SO worth the investment!!!!
So this is something you have to practice at. This oven does exactly as it was designed, it is you that needs to modify your thinking on how to cook a pizza. It is nothing like your kitchen oven, a few practice runs, a few scrub pizzas before you get that perfection. As with anything you want to perfect takes practice. The amount of heat, adjustment of the chimney baffle, and the placement of the pizza, with constant moving it. Then 30 seconds later, wha la, a great pizza! So this is something you have to practice at. This oven does exactly as it was designed, it is you that needs to modify your thinking on how to cook a pizza. It is nothing like your kitchen oven, a few practice runs, a few scrub pizzas before you get that perfection. As with anything you want to perfect takes practice. The amount of heat, adjustment of the chimney baffle, and the placement of the pizza, with constant moving it. Then 30 seconds later, wha la, a great pizza!
Fantastic Wood Oven; Okay Gas Ove very sturdy oven. beautifully designed too. one pleasant surprise is that if you order the Karu 12 now, it comes with the upgraded fuel basket, similar to that of the 12G.
this oven works fantastically well burning charcoal and wood. however, when attached the gas burner, it struggles to get up the temperature. that’s because Ooni recommends using it with the chimney on and door off, which lead to a lot of heat loss. having the door loosely on does not solve the issue because the burner has a safety mechanism that turns down the flame. it took me a while to figure out the solution: to use a stove wind screen. the height of most windscreen covers the stone level to minimize heat loss but leaves the flame level open for air intake. with the wind screen the oven can get to 870F in 25 mins.
The Karu 12G allows you to use the burner with door on, because there are gaps around the door, which make the oven less efficent when burning wood. matter of fact, there is one review comparison that found the 12G takes longer to come to temp compared to the 12 while burning wood even with the smaller fuel basket, despite of what Ooni claims.
in Summary, if you want to avoid the burner efficiency issue, go with the 12G, or get a windscreen. however, there’s a possibility that the 12G has a less efficient door.
Do yourself a favor and make sure to get a 12" wooden and metal pizza peel set (you do need both). The wood peel for making the pizza on and the metal for removing it. The stove is extremely well made and has a great flavor using the wood chips as fuel. I've never used the gas / propane option; However, I don't really see the point since the wood works really well and takes no time to heat up. Do yourself a favor and make sure to get a 12″ wooden and metal pizza peel set (you do need both). The wood peel for making the pizza on and the metal for removing it. The stove is extremely well made and has a great flavor using the wood chips as fuel. I’ve never used the gas / propane option; However, I don’t really see the point since the wood works really well and takes no time to heat up.
Der beste Ofen! Ich habe den Ofen jetzt wirklich schon oft benutzt, und freue mich jedes mal aufs neue wieder! Meine Eltern haben einen groen Pizza Holzofen. Wir nutzen aber meistens meinen wenn wir gemeinsam Pizza machen, weil es einfach schneller geht den Ofen auf Temperatur zu bringen! Der Mobile Ofen ist super! Einfach erzgelegen und mitnehmen zu Freunden, Familie etc.
Pizza machen sollte allerdings gebt sein! Nur wer so einen tollen Ofen hat macht noch lange keine gute Pizza! Wenns beim ersten mal nichts wird – weiter ben 🙂 Mit diesem Ofen bist Du der perfekten Pizza aber schon ein Stckchen nher!
Game change Never heard of Onni but was recommended by a friend. Took 2-3 goes before getting it right, but now Friday is pizza night.
The Onni will make a fully cooker pizza in less that 2minutes. I prefer the wood and Charcoal option instead of the gas as it the smell of the mesquite is fantastic.
Ottimo Estremamente soddisfatto. Il prezzo maggiore rispetto alla concorrenza giustificato, materiali di qualit, pratico da trasportare e pizze come quelle da pizzeria.
Bisogna solo farsi la mano sulla cottura per non bruciare niente, sulla giusta temperatura e trovare la legna adatta. Per chi non si dovesse, per qualche motivo, trovare bene, pu acquistare il bruciatore a gas.
un prodotto che comunque consiglio.
The photo is of the very first pizza we made in our Ooni pizza oven. Turned out great and we have had so much fun making different types of pizza. Only takes about 60-seconds to cook a 12" pizza once the oven is at 900 degrees or more. The photo is of the very first pizza we made in our Ooni pizza oven. Turned out great and we have had so much fun making different types of pizza. Only takes about 60-seconds to cook a 12″ pizza once the oven is at 900 degrees or more.
Works perfectly and seriously a lot of fun. First pizza didn’t work out too well but after that one, we totally got the hang of it. Made some amazing pizza and the whole family was able to enjoy time together making the pizza they wanted. The oven gets hot quickly and it’s very easy to keep the fire going. Amazing!! Works perfectly and seriously a lot of fun. First pizza didn’t work out too well but after that one, we totally got the hang of it. Made some amazing pizza and the whole family was able to enjoy time together making the pizza they wanted. The oven gets hot quickly and it’s very easy to keep the fire going. Amazing!!
Easy to set up and use. Made the mistake of reading “multi-fuel”, and not realizing that meant wood/coal. I did order the propane attachment, which worked perfectly. Very happy with the zoo I! Easy to set up and use. Made the mistake of reading “multi-fuel”, and not realizing that meant wood/coal. I did order the propane attachment, which worked perfectly. Very happy with the zoo I!
This pizza oven exceeded my expectations! Super easy to use. After getting to temp i made 5 pizzas in 15min and that includes making the pizzas in between! I also watched a helpful set up video on their site. Love love love! This pizza oven exceeded my expectations! Super easy to use. After getting to temp i made 5 pizzas in 15min and that includes making the pizzas in between! I also watched a helpful set up video on their site. Love love love!
Miam des pizzas cuite au feu de bois !! Super, trop content de mon achat, avec le four Ooni Karu 12 je me fait des pizzas au feu de bois, a me rappelle mon adolescence. Un rgal.
J’ai choisi le Karu 12 pour le ct pratique, en option on peut mettre le Gaz!
Much Joy Pizza is my favorite food.
After a lot of research I purchased the Ooni Karu 12, and must say it’s awesome. I use wood. I have a coworker who has the gas attachment. When my coworker said to prepare for some soot I wasn’t sure about purchasing one but I did anyway because I wanted to try. Both will emit some black smoke, it’s not bad, and yes my wood is kiln dried hardwood. After some research it seems to be common in most ovens with a chimney. The four stars for ease of use, there is some effort (It’s not much) but that comes with anything worth while. You’ll have to turn your pizza at roughly 25 sec. intervals until done, approximately a minute and a half its done. The hardest part is getting past figuring out your dough. I use 65% hydration and that seems best for ease of handling and I really like the results. After mixing by hand just to combine, I leave it out over night in an oiled container, then in the fridge for 4 days, then ball up at 260 gr into a proof container on the counter for about 3 hours before making pizzas.
This oven is a great purchase for the price, I’m considering a 2nd one.
Setup is easy. Be sure to have plenty of wood prepared when you start as it goes through it fast if it is not a hard wood. Rotate your pizza or the end closest to the fire box will burn. Your pizzas will cook very fast -awesome Setup is easy. Be sure to have plenty of wood prepared when you start as it goes through it fast if it is not a hard wood. Rotate your pizza or the end closest to the fire box will burn. Your pizzas will cook very fast -awesome
The first pizza we made with the Oonu was one of the best we have ever made. I make a basic dough using regular flour and it comes out soft and airy. I use a combination of lump charcoal and wood. Don't waste money on a $50 box of "pizza oven" wood! I bought a $10 bundle of kiln-dried firewood from the gas station and cut the sticks into oven-sized chunks. I'll get at least 10-12 pizzas from that wood bundle. The first pizza we made with the Oonu was one of the best we have ever made. I make a basic dough using regular flour and it comes out soft and airy. I use a combination of lump charcoal and wood. Don’t waste money on a $50 box of “pizza oven” wood! I bought a $10 bundle of kiln-dried firewood from the gas station and cut the sticks into oven-sized chunks. I’ll get at least 10-12 pizzas from that wood bundle.
Our first attempt was less than great. Had a tough time shooting the pizza into the oven. Leaned to use flour rather than cornmeal on the pizza peal. Very important to get the stone up to at least 700 degrees. Otherwise you don't get a good crunchy crust. Sixty seconds is all it takes. Rotate after thirty seconds to get an even bake. Our third try was great. Then we tried doing three pizzas one after another. If you do this make sure you have one person creating the pizzas and some one else minding the oven fire and cooking the pizzas. We really are enjoying creating exotic pizzas with all kinds of toppings. Our first attempt was less than great. Had a tough time shooting the pizza into the oven. Leaned to use flour rather than cornmeal on the pizza peal. Very important to get the stone up to at least 700 degrees. Otherwise you don’t get a good crunchy crust. Sixty seconds is all it takes. Rotate after thirty seconds to get an even bake. Our third try was great. Then we tried doing three pizzas one after another. If you do this make sure you have one person creating the pizzas and some one else minding the oven fire and cooking the pizzas. We really are enjoying creating exotic pizzas with all kinds of toppings.
Four très efficace Trs contente de cet achat, ds la premire utilisation les pizzas sont bien russies. Facile mettre en place, allumer mme sans allume-feu. Utilis avec du bois. Attention il faut tourner les pizzas rapidement sinon a brle. On a retrouv le bon got des pizzas cuites au feu de bois comme on les aime. Je pense que je vais acheter la pole en fonte pour complter et utiliser ce four pour d’autres cuissons que les pizzas.
Presque parfai Ayant dj eu un four a pizza dont la pierre a cass rapidement, je me suis tourn vers une rfrence en la matire.
Je ne suis pas due, le four monte en temprature trs rapidement, la pierre est intgre dans le four, ce qui est trs pratique. Pas besoin de rglage elle es bien pose et donc plus stable
La cuisson est homogne, il faut videmment tourner la pizza pour que la crote soit cuite de faon rgulire.
Les matriaux semble de bonne qualit
La possibilit de rduire l’entre d’air dans le four est trs bien pour la cuisson plus lente …
Mon petit bmol concerne le manque d’une sonde de temprature et cette porte qu’il faut tenir en main.
Ces deux dtails sont vraiment minimes on s’en accommode rapidement.
Je fais rgulirement des soire pizza entre amis et enchaine rapidement de nombreuses pizza
Un achat russi et recommand pour des soires festives et entre amis.
Go in prepared for growing pains and you won't be disappointed. Quality is very high, design is sleek and overall a very impressive unit. I have a high end Weber grill that I have been using with a pizza stone and the quality upgrade of the wood fired pizza has been significant. Happy with the gear up time for the stone to reach temp, takes a little longer than on the grill but faster than the oven, about 25 minutes with using wood.
Sharing some of my experience below on how to start out:
Huge energy saver going with the wood fuel option. Very efficient unit, can’t speak to how much propane it goes through when using that option because we only want wood fired pizza, but it really requires very little wood. I do use some charcoal to get it going, about 12 briquettes.
Purchased a nice long metal grill brush with a scraper to clean the stone between pizza’s. This thing runs hot with an open flame and the leftover flour on the stone after cooking a pizza, gets turned to bitter ash that will stick to the bottom of your next pie and impact the flavor significantly.
High temp glove or tongs are good to have on hand to adjust the baffle when cooking. I fully open the baffle to get up to cooking temp. For my dough recipe, the sweet spot is around 700 surface temp on the stone to start cooking. The top was cooking too quickly for me with the baffle fully opened, so I found closing it half way while cooking made a very even cook from top to bottom. May take some trial and error to get it right for your dough.
Found the tinder box full of wood gets through two pizza’s before needing to add wood and gave about 2 full minutes for the new wood to catch before going back in to cook.
Making my own dough, big difference. I tested out the store bought and it seems more geared to an oven baked pizza and darkened too much before cooking through. I’m sure you could play with it by cooking at a lower temp but really, the quickly cooked pizza is what gives that perfect dough consistency that I was missing on the Weber.
Parfai Au top, les pizzas sont excellentes, la temprature monte rapidement et 1 min 30 pour cuire une pizza. J’aurais pris le modele au dessus avec la porte vitre et le thermomtre intgr si il avait pas t aussi cher.
Je ne regrette pas mon acha
Forno molto comodo pratico sicuro e intuitivo!
Ha soddisfatto pienamente le aspettative!!!
Bisogna prendere domestichezza specie se non si un minimo esperti!
La legna da bruciare sconsiglio quella acquistata ai discount. Puzza e fa schifo.
Ogni tronchetto in realta non puo superare una misura di 15cm piu o meno, altrimenti non entra nel braciere infatti ho tagliato tutti i tronchi in piccole forme e mi trovo benissimo anche per controllare meglio la temperatura e fiamma!
Io utilizzo ulivo mandorla e albero di bruno con ottimi risultati aggiungendo anche una pigna!
We have enjoyed this product quite a bit. It is a bit of a learning curve to get our pizzas done correctly and we are still learning a bit. I put it at 4 starts because I feel it is a bit expensive for the product, but it is a quality product and does what it is supposed to. We have enjoyed this product quite a bit. It is a bit of a learning curve to get our pizzas done correctly and we are still learning a bit. I put it at 4 starts because I feel it is a bit expensive for the product, but it is a quality product and does what it is supposed to.
Still getting the hang of i We’re still getting the hang of how to use this and perfect our pizzas. At first try the bottoms and middle of our pizzas weren’t cooked well, while the perimeter was burnt. I believe it’s because we didn’t get the bottom stone in the oven hot enough prior to putting our pizzas in. Finally after a few try’s I think we got it figured out.
We don’t have a infrared digital thermometer (yet) (which is part of the problem) but I’d recommend you buy one with this purchase otherwise you are guessing the temperature of oven. To get the perfect pizza you have to have the perfect temperature.
I also recommend you read the manual prior to use (unlike my anxious husband) and watch the YouTube video for useful tips.
Good once you get the hang of i Best pizzas I’ve ever had. Love the whole process and so satisfying once you get it right. Takes some practice but it’s brillia
Lots of fun - try pre-made bases first maybe! Build quality, packaging, everything superb.
We burned regular ‘petrol station forecourt’ kindling stakes and we easily got the temp up to 400degC measured using the OONI temperature gun (sold separately).
1st use: 16 person pizza party baptism by fire (literally!) We used pre-made pizza bases (twin pack for 1.25 from Sainsbury’s, can’t go wrong) and the results were great. Rotate the pizza every 20 seconds, don’t overload them, and you can have it done in under a minute.
Keep the fuel compartment topped up as per the instructions and it’s fairly plain sailing.
Even with a pizza stone in a fan oven at 220degC you won’t get anywhere near the results this thing gets you in a minute.
On 2nd use we went for the ‘fresh’ rolled square pizza dough and this was trickier as the sauce quickly makes the base sticky and unwilling to leave the peel.
My tip for that is to flip the base over before you load it and rub in lots of ground semolina (widely used to ‘crisp up’ bases anyway) until the underside of the base is dry, then it will fly off a dusted peel no worries.
With a bit of patience you can very quickly get great results, get a production line going and you can have a great shindig. Bring on the summer!!
I'd been making pizza on a kettle grill for years with steel pizza stone and wood. That setup was difficult to control and easy to burn pizza when trying to get high heat, having to resort to cooking pizzas with a pan protector on the steel stone. Got this Karu 12 on sale and very glad I did. I had no issues creating perfect pizza directly on the stone and my past experiences torching pizzas on a kettle grill definitely helped as this was so much easier to control. Within the first 15 seconds of getting the pizza on the stone you will have to start rotating it. I did smaller than 12" pies which were easier to handle and they come out so quick it is not too hard to feed a small group with the smaller pizzas. Can move the pizza closer to the wood box to get more sear or closer to the opening to back off heat. If you are serious about quality pizza this is excellent value for the cost. I’d been making pizza on a kettle grill for years with steel pizza stone and wood. That setup was difficult to control and easy to burn pizza when trying to get high heat, having to resort to cooking pizzas with a pan protector on the steel stone. Got this Karu 12 on sale and very glad I did. I had no issues creating perfect pizza directly on the stone and my past experiences torching pizzas on a kettle grill definitely helped as this was so much easier to control. Within the first 15 seconds of getting the pizza on the stone you will have to start rotating it. I did smaller than 12″ pies which were easier to handle and they come out so quick it is not too hard to feed a small group with the smaller pizzas. Can move the pizza closer to the wood box to get more sear or closer to the opening to back off heat. If you are serious about quality pizza this is excellent value for the cost.
Actually great. **edit 2: I emailed the company. Someone got back to me within 24 hours. Asked for more detail model information and my replacement stone is already on its way to me. Really impressive customer service** edit 6/15/23*. After 3 months of weekly use (i really do love the oven) I discovered today that my pizza stone has cracked. I reached out to Ooni, we will see see how they respond. I’ve had multiple pizza stoneds over the years and another cheaper pizza oven. None of those stones ever cracked. I’ll update the review with the company’s response.**
So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8″ pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.
Ooni karu 12 Voglio condividere la mia esperienza con il forno per pizza Ooni Karu 12. Devo dire che sono rimasto molto soddisfatto dell’acquisto, sia per la qualit della costruzione che per le prestazioni. In meno di 15 minuti il forno raggiunge i 400 gradi, il che lo rende molto facile da usare. Inoltre, anche molto bello da vedere.
La prima volta che l’ho usato mi ci voluto un po’ per capire come gestire la temperatura e il tempo di cottura, ma dopo un paio di prove sono riuscito a ottenere delle pizze davvero eccezionali, all’altezza di quelle che si possono gustare in una pizzeria. Consiglio di acquistare anche un termometro laser per avere una visione pi precisa della temperatura.
Il forno anche molto versatile, perch oltre a fare delle ottime pizze, si possono cucinare anche secondi piatti o addirittura dolci. Inoltre, si consuma poca legna e non c’ bisogno di essere un pizzaiolo esperto per ottenere risultati straordinari.
In sintesi, posso affermare che l’Ooni Karu 12 un forno per pizza fantastico e lo consiglio vivamente a chi vuole divertirsi a cucinare delle ottime pizze a casa. Seguendo le indicazioni e prendendosi un po’ la mano, il risultato sar sempre eccellente.
Unbelievably good pizza I was bought this for Christmas and used for the first time today. Having researched a bit, I bought restaurant grade charcoal and also kiln dried hardwood as fuel. I also made the Ooni classic dough recipe.
It took the oven about 30 mins to get above 400c (buy a digital laser thermometer) as it was cold out, but once I got going it was superb. Genuinely cooked in about 60 to 80 seconds and as good a pizza as I have ever had.
These are quite expensive and you really need to buy a few assessories, but boy does it pay off.
Watched a few YouTube videos and can confirm how quick and good it is, even as a first time user.
Best Pizza Oven Ever! This is worth every penny! I purchased Ooni Karu 12 this summer and haven’t stopped using it. It is an amazing oven, that really reaches temperatures of 450c plus! I only use it as a wood fired oven and have not purchased the gas attachment. The oven helps me to produce professional standard Neopolitan Style Pizzas that taste amazing. It takes approximately 60-90 seconds per pizza, but make sure you keep an eye on it… Takes a bit of practice to ensure you get it perfect! Highly recommended this oven.
Top Gerät und sehr durchdachte Konstruktio Das Gert tut das was es tun soll und dass einwandfrei, die Materialien sind sehr hochwertig und die Konstruktion gut durchdacht, mit einer guten Isolierung der Wrme. Das Ergebnis ist, dass der Ofen leckere Pizzen und anderen Leckereien zubereitet. Ich hatte zuvor zwei andere Ofen mit den ich den Vergleich machen kann, eines war sowieso eine totale Fehlkonstruktion und das andere Gerte hatte die Wrme nicht so gut gehalten wie der Ooni und der Holzverbrauch ist viel hher gewesen. Umso zufriedener bin ich daher, dass bei diesem Ofen alles passt.
Amazing pizzas This is a robust well made oven that is easy to assemble.
You will need a pizza peel which you can buy cheaply on amazon.
My first attempt at a pizza wasn’t too bad but I do advise to get everything organised beforehand. When up to full temp after about 15 minutes it will cook a pizza in 60 seconds but you will need to turn the pizza to prevent it burning as the hottest part of the oven is at the rear. I bought a 7 inch turning peel which turns the pizza without having to take it out of the oven.
I used the ooni dough recipe which is amazing and can just sit in the fridge for several days or you can freeze. I’ve done both with excellent results.
It has taken me three goes to get my pizza how it should be. Leopard spotting on an airy delicious crust.
I use wood which gives a lovely smokey taste. Just pop bits in frequently. It does have a gas option but takes 25 minutes to warm up, which doesn’t appeal to me.
Buy one, you will not be disappointed. Dont go holding a pizza party the day you buy one as Your first cook may not be as great as you hope but by the second or third attempt you will be a pro.
Be adventurous with your toppings, there is more to pizza than just pepperoni.
I made a brie and bacon pizza it cooked in about 90 seconds and the raw bacon I used crisped up a treat.
I an very happy with this purchase and it will be used a great deal.
1st off packaging is #1 I unpacked and everything was packaged to take Pet detective shippers. Bubble wrap on ceramic and everything packaged in cardboard to not allow any movement. Very nice job by Ooni. #2 this little oven really heats up. I used my laser temp probe and it was 700 plus degrees in about 15-20 minutes. you got to turn the pizza about every 15 seconds. I used wood chunks from wood pellet section at Menards for fuel. Had to split a few chunks down with hatchet but they are very dry and worked awsome. Great Flavor Great packaging, Great Product. Buy the carrying bag also.. Fits nice carry anywhere. Only downfall is now family want me to bring Ooni to parties and I am stuck making pizza for everyone! 1st off packaging is #1 I unpacked and everything was packaged to take Pet detective shippers. Bubble wrap on ceramic and everything packaged in cardboard to not allow any movement. Very nice job by Ooni. #2 this little oven really heats up. I used my laser temp probe and it was 700 plus degrees in about 15-20 minutes. you got to turn the pizza about every 15 seconds. I used wood chunks from wood pellet section at Menards for fuel. Had to split a few chunks down with hatchet but they are very dry and worked awsome. Great Flavor Great packaging, Great Product. Buy the carrying bag also.. Fits nice carry anywhere. Only downfall is now family want me to bring Ooni to parties and I am stuck making pizza for everyone!
Brilliant little oven! I have some seasoned beech for fuel and it gives great flavour. It really does cook as fast as advertised.. but watch it like a hawk or you’ll burn it!
Vraiment top En ouvrant le colis on sent vite que c’est de la qualit… La chauffe est bonne 450degres , la cuisson rapide. Le seul dfaut c la porte qui n’a pas de support et que l’on doit poser pour enfourner ou tourner les pizzas. Pizza de 33 cm maxi
Wonderful if you take the time to learn the tricks.
This is well made and will probably last a lifetime. Watch the front door – it is not restrained in any way except gravity – it just sort of sits there and can easily be dislodged if not careful when moving it.
No fault of the oven, but using this is not like popping a frozen pizza in the oven then sitting back and having a beer. Stone temps, wood fueling levels and time must be carefully and constantly monitored or you will annihilate pizzas. Dough prep takes some practice.
Rise to the challenge and this can be a lot of fun and can produce great pizza. If you are just hungry and want a quick snack, order delivery.
El horno más práctico
Buena hechura. Se siente resistente y es sper fcil de usar. Si alcanza una temperatura alta as que hay que tener cuidado en dnde te pones a hacer las pizzas.
Wow..I love this thing! Been using it for a few months and I've got the technique really dialed in, pizzas come out perfect from it! I love the flavor the wood fire gives the pizza too. It is SO worth the investment!!!!
Wow..I love this thing! Been using it for a few months and I’ve got the technique really dialed in, pizzas come out perfect from it! I love the flavor the wood fire gives the pizza too. It is SO worth the investment!!!!
So this is something you have to practice at. This oven does exactly as it was designed, it is you that needs to modify your thinking on how to cook a pizza. It is nothing like your kitchen oven, a few practice runs, a few scrub pizzas before you get that perfection. As with anything you want to perfect takes practice. The amount of heat, adjustment of the chimney baffle, and the placement of the pizza, with constant moving it. Then 30 seconds later, wha la, a great pizza!
So this is something you have to practice at. This oven does exactly as it was designed, it is you that needs to modify your thinking on how to cook a pizza. It is nothing like your kitchen oven, a few practice runs, a few scrub pizzas before you get that perfection. As with anything you want to perfect takes practice. The amount of heat, adjustment of the chimney baffle, and the placement of the pizza, with constant moving it. Then 30 seconds later, wha la, a great pizza!
Fantastic Wood Oven; Okay Gas Ove
very sturdy oven. beautifully designed too. one pleasant surprise is that if you order the Karu 12 now, it comes with the upgraded fuel basket, similar to that of the 12G.
this oven works fantastically well burning charcoal and wood. however, when attached the gas burner, it struggles to get up the temperature. that’s because Ooni recommends using it with the chimney on and door off, which lead to a lot of heat loss. having the door loosely on does not solve the issue because the burner has a safety mechanism that turns down the flame. it took me a while to figure out the solution: to use a stove wind screen. the height of most windscreen covers the stone level to minimize heat loss but leaves the flame level open for air intake. with the wind screen the oven can get to 870F in 25 mins.
The Karu 12G allows you to use the burner with door on, because there are gaps around the door, which make the oven less efficent when burning wood. matter of fact, there is one review comparison that found the 12G takes longer to come to temp compared to the 12 while burning wood even with the smaller fuel basket, despite of what Ooni claims.
in Summary, if you want to avoid the burner efficiency issue, go with the 12G, or get a windscreen. however, there’s a possibility that the 12G has a less efficient door.
Do yourself a favor and make sure to get a 12″ wooden and metal pizza peel set (you do need both). The wood peel for making the pizza on and the metal for removing it. The stove is extremely well made and has a great flavor using the wood chips as fuel. I’ve never used the gas / propane option; However, I don’t really see the point since the wood works really well and takes no time to heat up.
Der beste Ofen!
Ich habe den Ofen jetzt wirklich schon oft benutzt, und freue mich jedes mal aufs neue wieder! Meine Eltern haben einen groen Pizza Holzofen. Wir nutzen aber meistens meinen wenn wir gemeinsam Pizza machen, weil es einfach schneller geht den Ofen auf Temperatur zu bringen! Der Mobile Ofen ist super! Einfach erzgelegen und mitnehmen zu Freunden, Familie etc.
Pizza machen sollte allerdings gebt sein! Nur wer so einen tollen Ofen hat macht noch lange keine gute Pizza! Wenns beim ersten mal nichts wird – weiter ben 🙂 Mit diesem Ofen bist Du der perfekten Pizza aber schon ein Stckchen nher!
Game change
Never heard of Onni but was recommended by a friend. Took 2-3 goes before getting it right, but now Friday is pizza night.
The Onni will make a fully cooker pizza in less that 2minutes. I prefer the wood and Charcoal option instead of the gas as it the smell of the mesquite is fantastic.
Ottimo
Estremamente soddisfatto. Il prezzo maggiore rispetto alla concorrenza giustificato, materiali di qualit, pratico da trasportare e pizze come quelle da pizzeria.
Bisogna solo farsi la mano sulla cottura per non bruciare niente, sulla giusta temperatura e trovare la legna adatta. Per chi non si dovesse, per qualche motivo, trovare bene, pu acquistare il bruciatore a gas.
un prodotto che comunque consiglio.
The photo is of the very first pizza we made in our Ooni pizza oven. Turned out great and we have had so much fun making different types of pizza. Only takes about 60-seconds to cook a 12″ pizza once the oven is at 900 degrees or more.
Works perfectly and seriously a lot of fun. First pizza didn’t work out too well but after that one, we totally got the hang of it. Made some amazing pizza and the whole family was able to enjoy time together making the pizza they wanted. The oven gets hot quickly and it’s very easy to keep the fire going. Amazing!!
Works perfectly and seriously a lot of fun. First pizza didn’t work out too well but after that one, we totally got the hang of it. Made some amazing pizza and the whole family was able to enjoy time together making the pizza they wanted. The oven gets hot quickly and it’s very easy to keep the fire going. Amazing!!
Easy to set up and use. Made the mistake of reading “multi-fuel”, and not realizing that meant wood/coal. I did order the propane attachment, which worked perfectly. Very happy with the zoo I!
Easy to set up and use. Made the mistake of reading “multi-fuel”, and not realizing that meant wood/coal. I did order the propane attachment, which worked perfectly. Very happy with the zoo I!
This pizza oven exceeded my expectations! Super easy to use. After getting to temp i made 5 pizzas in 15min and that includes making the pizzas in between! I also watched a helpful set up video on their site. Love love love!
This pizza oven exceeded my expectations! Super easy to use. After getting to temp i made 5 pizzas in 15min and that includes making the pizzas in between! I also watched a helpful set up video on their site. Love love love!
Miam des pizzas cuite au feu de bois !!
Super, trop content de mon achat, avec le four Ooni Karu 12 je me fait des pizzas au feu de bois, a me rappelle mon adolescence. Un rgal.
J’ai choisi le Karu 12 pour le ct pratique, en option on peut mettre le Gaz!
Pizza is my favorite food.
After a lot of research I purchased the Ooni Karu 12, and must say it’s awesome. I use wood. I have a coworker who has the gas attachment. When my coworker said to prepare for some soot I wasn’t sure about purchasing one but I did anyway because I wanted to try. Both will emit some black smoke, it’s not bad, and yes my wood is kiln dried hardwood. After some research it seems to be common in most ovens with a chimney. The four stars for ease of use, there is some effort (It’s not much) but that comes with anything worth while. You’ll have to turn your pizza at roughly 25 sec. intervals until done, approximately a minute and a half its done. The hardest part is getting past figuring out your dough. I use 65% hydration and that seems best for ease of handling and I really like the results. After mixing by hand just to combine, I leave it out over night in an oiled container, then in the fridge for 4 days, then ball up at 260 gr into a proof container on the counter for about 3 hours before making pizzas.
This oven is a great purchase for the price, I’m considering a 2nd one.
Setup is easy. Be sure to have plenty of wood prepared when you start as it goes through it fast if it is not a hard wood. Rotate your pizza or the end closest to the fire box will burn. Your pizzas will cook very fast -awesome
Montage du fou
The first pizza we made with the Oonu was one of the best we have ever made. I make a basic dough using regular flour and it comes out soft and airy. I use a combination of lump charcoal and wood. Don’t waste money on a $50 box of “pizza oven” wood! I bought a $10 bundle of kiln-dried firewood from the gas station and cut the sticks into oven-sized chunks. I’ll get at least 10-12 pizzas from that wood bundle.
Our first attempt was less than great. Had a tough time shooting the pizza into the oven. Leaned to use flour rather than cornmeal on the pizza peal. Very important to get the stone up to at least 700 degrees. Otherwise you don’t get a good crunchy crust. Sixty seconds is all it takes. Rotate after thirty seconds to get an even bake. Our third try was great. Then we tried doing three pizzas one after another. If you do this make sure you have one person creating the pizzas and some one else minding the oven fire and cooking the pizzas. We really are enjoying creating exotic pizzas with all kinds of toppings.
Trs contente de cet achat, ds la premire utilisation les pizzas sont bien russies. Facile mettre en place, allumer mme sans allume-feu. Utilis avec du bois. Attention il faut tourner les pizzas rapidement sinon a brle. On a retrouv le bon got des pizzas cuites au feu de bois comme on les aime. Je pense que je vais acheter la pole en fonte pour complter et utiliser ce four pour d’autres cuissons que les pizzas.
Ayant dj eu un four a pizza dont la pierre a cass rapidement, je me suis tourn vers une rfrence en la matire.
Je ne suis pas due, le four monte en temprature trs rapidement, la pierre est intgre dans le four, ce qui est trs pratique. Pas besoin de rglage elle es bien pose et donc plus stable
La cuisson est homogne, il faut videmment tourner la pizza pour que la crote soit cuite de faon rgulire.
Les matriaux semble de bonne qualit
La possibilit de rduire l’entre d’air dans le four est trs bien pour la cuisson plus lente …
Mon petit bmol concerne le manque d’une sonde de temprature et cette porte qu’il faut tenir en main.
Ces deux dtails sont vraiment minimes on s’en accommode rapidement.
Je fais rgulirement des soire pizza entre amis et enchaine rapidement de nombreuses pizza
Un achat russi et recommand pour des soires festives et entre amis.
Quality is very high, design is sleek and overall a very impressive unit. I have a high end Weber grill that I have been using with a pizza stone and the quality upgrade of the wood fired pizza has been significant. Happy with the gear up time for the stone to reach temp, takes a little longer than on the grill but faster than the oven, about 25 minutes with using wood.
Sharing some of my experience below on how to start out:
Huge energy saver going with the wood fuel option. Very efficient unit, can’t speak to how much propane it goes through when using that option because we only want wood fired pizza, but it really requires very little wood. I do use some charcoal to get it going, about 12 briquettes.
Purchased a nice long metal grill brush with a scraper to clean the stone between pizza’s. This thing runs hot with an open flame and the leftover flour on the stone after cooking a pizza, gets turned to bitter ash that will stick to the bottom of your next pie and impact the flavor significantly.
High temp glove or tongs are good to have on hand to adjust the baffle when cooking. I fully open the baffle to get up to cooking temp. For my dough recipe, the sweet spot is around 700 surface temp on the stone to start cooking. The top was cooking too quickly for me with the baffle fully opened, so I found closing it half way while cooking made a very even cook from top to bottom. May take some trial and error to get it right for your dough.
Found the tinder box full of wood gets through two pizza’s before needing to add wood and gave about 2 full minutes for the new wood to catch before going back in to cook.
Making my own dough, big difference. I tested out the store bought and it seems more geared to an oven baked pizza and darkened too much before cooking through. I’m sure you could play with it by cooking at a lower temp but really, the quickly cooked pizza is what gives that perfect dough consistency that I was missing on the Weber.
Parfai
Au top, les pizzas sont excellentes, la temprature monte rapidement et 1 min 30 pour cuire une pizza. J’aurais pris le modele au dessus avec la porte vitre et le thermomtre intgr si il avait pas t aussi cher.
Je ne regrette pas mon acha
FORNO TOP
A legna
Forno molto comodo pratico sicuro e intuitivo!
Ha soddisfatto pienamente le aspettative!!!
Bisogna prendere domestichezza specie se non si un minimo esperti!
La legna da bruciare sconsiglio quella acquistata ai discount. Puzza e fa schifo.
Ogni tronchetto in realta non puo superare una misura di 15cm piu o meno, altrimenti non entra nel braciere infatti ho tagliato tutti i tronchi in piccole forme e mi trovo benissimo anche per controllare meglio la temperatura e fiamma!
Io utilizzo ulivo mandorla e albero di bruno con ottimi risultati aggiungendo anche una pigna!
Consigliatissimo!
We have enjoyed this product quite a bit. It is a bit of a learning curve to get our pizzas done correctly and we are still learning a bit. I put it at 4 starts because I feel it is a bit expensive for the product, but it is a quality product and does what it is supposed to.
We’re still getting the hang of how to use this and perfect our pizzas. At first try the bottoms and middle of our pizzas weren’t cooked well, while the perimeter was burnt. I believe it’s because we didn’t get the bottom stone in the oven hot enough prior to putting our pizzas in. Finally after a few try’s I think we got it figured out.
We don’t have a infrared digital thermometer (yet) (which is part of the problem) but I’d recommend you buy one with this purchase otherwise you are guessing the temperature of oven. To get the perfect pizza you have to have the perfect temperature.
I also recommend you read the manual prior to use (unlike my anxious husband) and watch the YouTube video for useful tips.
Good once you get the hang of i
Best pizzas I’ve ever had. Love the whole process and so satisfying once you get it right. Takes some practice but it’s brillia
Build quality, packaging, everything superb.
We burned regular ‘petrol station forecourt’ kindling stakes and we easily got the temp up to 400degC measured using the OONI temperature gun (sold separately).
1st use: 16 person pizza party baptism by fire (literally!) We used pre-made pizza bases (twin pack for 1.25 from Sainsbury’s, can’t go wrong) and the results were great. Rotate the pizza every 20 seconds, don’t overload them, and you can have it done in under a minute.
Keep the fuel compartment topped up as per the instructions and it’s fairly plain sailing.
Even with a pizza stone in a fan oven at 220degC you won’t get anywhere near the results this thing gets you in a minute.
On 2nd use we went for the ‘fresh’ rolled square pizza dough and this was trickier as the sauce quickly makes the base sticky and unwilling to leave the peel.
My tip for that is to flip the base over before you load it and rub in lots of ground semolina (widely used to ‘crisp up’ bases anyway) until the underside of the base is dry, then it will fly off a dusted peel no worries.
With a bit of patience you can very quickly get great results, get a production line going and you can have a great shindig. Bring on the summer!!
Highly recommended.
I’d been making pizza on a kettle grill for years with steel pizza stone and wood. That setup was difficult to control and easy to burn pizza when trying to get high heat, having to resort to cooking pizzas with a pan protector on the steel stone. Got this Karu 12 on sale and very glad I did. I had no issues creating perfect pizza directly on the stone and my past experiences torching pizzas on a kettle grill definitely helped as this was so much easier to control. Within the first 15 seconds of getting the pizza on the stone you will have to start rotating it. I did smaller than 12″ pies which were easier to handle and they come out so quick it is not too hard to feed a small group with the smaller pizzas. Can move the pizza closer to the wood box to get more sear or closer to the opening to back off heat. If you are serious about quality pizza this is excellent value for the cost.
**edit 2: I emailed the company. Someone got back to me within 24 hours. Asked for more detail model information and my replacement stone is already on its way to me. Really impressive customer service** edit 6/15/23*. After 3 months of weekly use (i really do love the oven) I discovered today that my pizza stone has cracked. I reached out to Ooni, we will see see how they respond. I’ve had multiple pizza stoneds over the years and another cheaper pizza oven. None of those stones ever cracked. I’ll update the review with the company’s response.**
So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8″ pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.
5.0 out of 5 stars Fabulous
Bought for son beautiful pizzas made in it he loves it along with all of us
Voglio condividere la mia esperienza con il forno per pizza Ooni Karu 12. Devo dire che sono rimasto molto soddisfatto dell’acquisto, sia per la qualit della costruzione che per le prestazioni. In meno di 15 minuti il forno raggiunge i 400 gradi, il che lo rende molto facile da usare. Inoltre, anche molto bello da vedere.
La prima volta che l’ho usato mi ci voluto un po’ per capire come gestire la temperatura e il tempo di cottura, ma dopo un paio di prove sono riuscito a ottenere delle pizze davvero eccezionali, all’altezza di quelle che si possono gustare in una pizzeria. Consiglio di acquistare anche un termometro laser per avere una visione pi precisa della temperatura.
Il forno anche molto versatile, perch oltre a fare delle ottime pizze, si possono cucinare anche secondi piatti o addirittura dolci. Inoltre, si consuma poca legna e non c’ bisogno di essere un pizzaiolo esperto per ottenere risultati straordinari.
In sintesi, posso affermare che l’Ooni Karu 12 un forno per pizza fantastico e lo consiglio vivamente a chi vuole divertirsi a cucinare delle ottime pizze a casa. Seguendo le indicazioni e prendendosi un po’ la mano, il risultato sar sempre eccellente.
Unbelievably good pizza
I was bought this for Christmas and used for the first time today. Having researched a bit, I bought restaurant grade charcoal and also kiln dried hardwood as fuel. I also made the Ooni classic dough recipe.
It took the oven about 30 mins to get above 400c (buy a digital laser thermometer) as it was cold out, but once I got going it was superb. Genuinely cooked in about 60 to 80 seconds and as good a pizza as I have ever had.
These are quite expensive and you really need to buy a few assessories, but boy does it pay off.
Watched a few YouTube videos and can confirm how quick and good it is, even as a first time user.
Best Pizza Oven Ever!
This is worth every penny! I purchased Ooni Karu 12 this summer and haven’t stopped using it. It is an amazing oven, that really reaches temperatures of 450c plus! I only use it as a wood fired oven and have not purchased the gas attachment. The oven helps me to produce professional standard Neopolitan Style Pizzas that taste amazing. It takes approximately 60-90 seconds per pizza, but make sure you keep an eye on it… Takes a bit of practice to ensure you get it perfect! Highly recommended this oven.
Très bie
Produit de trs bonne qualit, le petit point ngatif c’est pour glisser le rceptacle bois au fond du four. Un tiroir aurait t plus simple.
Top Gerät und sehr durchdachte Konstruktio
Das Gert tut das was es tun soll und dass einwandfrei, die Materialien sind sehr hochwertig und die Konstruktion gut durchdacht, mit einer guten Isolierung der Wrme. Das Ergebnis ist, dass der Ofen leckere Pizzen und anderen Leckereien zubereitet. Ich hatte zuvor zwei andere Ofen mit den ich den Vergleich machen kann, eines war sowieso eine totale Fehlkonstruktion und das andere Gerte hatte die Wrme nicht so gut gehalten wie der Ooni und der Holzverbrauch ist viel hher gewesen. Umso zufriedener bin ich daher, dass bei diesem Ofen alles passt.
This is a robust well made oven that is easy to assemble.
You will need a pizza peel which you can buy cheaply on amazon.
My first attempt at a pizza wasn’t too bad but I do advise to get everything organised beforehand. When up to full temp after about 15 minutes it will cook a pizza in 60 seconds but you will need to turn the pizza to prevent it burning as the hottest part of the oven is at the rear. I bought a 7 inch turning peel which turns the pizza without having to take it out of the oven.
I used the ooni dough recipe which is amazing and can just sit in the fridge for several days or you can freeze. I’ve done both with excellent results.
It has taken me three goes to get my pizza how it should be. Leopard spotting on an airy delicious crust.
I use wood which gives a lovely smokey taste. Just pop bits in frequently. It does have a gas option but takes 25 minutes to warm up, which doesn’t appeal to me.
Buy one, you will not be disappointed. Dont go holding a pizza party the day you buy one as Your first cook may not be as great as you hope but by the second or third attempt you will be a pro.
Be adventurous with your toppings, there is more to pizza than just pepperoni.
I made a brie and bacon pizza it cooked in about 90 seconds and the raw bacon I used crisped up a treat.
I an very happy with this purchase and it will be used a great deal.
1st off packaging is #1 I unpacked and everything was packaged to take Pet detective shippers. Bubble wrap on ceramic and everything packaged in cardboard to not allow any movement. Very nice job by Ooni. #2 this little oven really heats up. I used my laser temp probe and it was 700 plus degrees in about 15-20 minutes. you got to turn the pizza about every 15 seconds. I used wood chunks from wood pellet section at Menards for fuel. Had to split a few chunks down with hatchet but they are very dry and worked awsome. Great Flavor Great packaging, Great Product. Buy the carrying bag also.. Fits nice carry anywhere. Only downfall is now family want me to bring Ooni to parties and I am stuck making pizza for everyone!
1st off packaging is #1 I unpacked and everything was packaged to take Pet detective shippers. Bubble wrap on ceramic and everything packaged in cardboard to not allow any movement. Very nice job by Ooni. #2 this little oven really heats up. I used my laser temp probe and it was 700 plus degrees in about 15-20 minutes. you got to turn the pizza about every 15 seconds. I used wood chunks from wood pellet section at Menards for fuel. Had to split a few chunks down with hatchet but they are very dry and worked awsome. Great Flavor Great packaging, Great Product. Buy the carrying bag also.. Fits nice carry anywhere. Only downfall is now family want me to bring Ooni to parties and I am stuck making pizza for everyone!
Love i
We’ve only used it once but love it already! Can’t wait to use it again and also try other dishes apart from pizza!
Brilliant little oven!
I have some seasoned beech for fuel and it gives great flavour. It really does cook as fast as advertised.. but watch it like a hawk or you’ll burn it!
Funciona muy bie
Funciona muy bie
Vraiment top
En ouvrant le colis on sent vite que c’est de la qualit… La chauffe est bonne 450degres , la cuisson rapide. Le seul dfaut c la porte qui n’a pas de support et que l’on doit poser pour enfourner ou tourner les pizzas. Pizza de 33 cm maxi