**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.
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From the brand
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Ooni began with a quest for authentic pizza — the type with flame-cooked toppings and a leopard-spotted crust.
We’ve been empowering people with the knowledge and tools they need to make awesome pizza at home since 2012.
These days, we’re all about nurturing the deep-rooted, undeniable love of pizza inside all of us.
Make it for yourself; make it for your friends; make it for the kids; make it for a crowd. It’s just so good.
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Product Highlight
Ooni’s first electric oven, Ooni Volt opens new ways to make authentic, restaurant-quality pizza at home, indoors and out.
Product Description
What's In The Box
- Ooni Karu 12 Pizza Oven body and fuel door
- Cordierite stone baking board
- Chimney and chimney cover
- Wood and charcoal fuel tray with burner grate
Please Note: A pizza peel is essential to get cooking with your Ooni Karu 12 straight out of the box. Shop our full range of peels by visiting the Ooni Store.
Wood
Enjoy the ambiance of a wood fire and an authentic flame-cooked taste.
Charcoal
Create a lower, slower burn for succulent meats, vegetables and breads.
Gas
For ultimate convenience, using propane gas via the Ooni Gas Burner gives you additional temperature control.
Flexibility
Choose and change your fuel as you wish! Gas for low-maintenance cooking, and wood/charcoal for smoky, aromatic flavor.
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Efficient
Smart Oven Design
Custom-designed fuel tray maximises airflow and delivers a powerful blast of searing flame.
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Hot
The Heat Is On
Ready to start cooking in 15 minutes, Ooni Karu 12 heats to 500°C and cooks pizza in 60 seconds.
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Versatile
Bake, Roast, Grill & Sear
Ooni Karu 12 is also perfect for cooking all sorts of meats, fish and vegetables!
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Portable
Make Pizza Anywhere
Take Ooni Karu 12 with you to any outdoor space – it weighs just over 12Kg.
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Authentic
Truly Authentic Pizzas At Home
Using high-quality solid fuels, it becomes a roaring inferno so you can fire out epic pizza.
1 EFFICIENT 2 HOT 3 VERSATILE 4 PORTABLE 5 AUTHENTIC
Ooni Pizza Ovens
 Ooni Karu 12 |  Ooni Karu 16 |  Ooni Karu 12G |  Ooni Fyra 12 |  Ooni Koda 12 |  Ooni Koda 16 |  Ooni Volt 12 | |
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Customer Reviews
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1,458
|
402
|
62
|
1,442
|
1,003
|
990
|
33
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Price
| $299.00 | $799.00 | $399.00 | $259.99 | $399.00 | $599.00 | $899.00 |
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Fuel Type
| Wood & Gas (adaptor required) | Wood & Gas (adaptor required) | Wood & Gas (adaptor required) | Wood Pellet | Propane Gas | Propane Gas | Electric |
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Pizza Size
| 12" | 16" | 12" | 12" | 12" | 16" | 12" |
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Unboxed Size
| 30 x 15 x 31″ | 32 x 19.6 x 33″ | 29.7 x 28.7 x 16.5″ | 29.2 x 15.1 x 28.6″ | 15.7 x 11.6 x 24.8″ | 24.96 x 23.2 x 14.65″ | 24.2 x 20.8 x 10.9″ |
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Pizza Stone Size
| 13 x 13″ | 16.7 x 24.5″ | 13 x 13″ | 13 x 13″ | 13 x 13″ | 16 x 16″ | 13 x 13″ |
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Weight
| 26.5lbs | 62.6lbs | 34.17lbs | 22lbs | 20.4lbs | 40.1lbs | 39.2lbs |
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Ready to Cook
| 15 minutes | 15 minutes | 15 minutes | 15 minutes | 15 minutes | 20 minutes | 20 minutes |
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Temperature
| 950°F | 950°F | 950°F | 950°F | 950°F | 950°F | 850°F |
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Where It Can Be Used
| Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Both Indoor and Outdoor Use |
Videos
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Videos for this product
0:29
Click to play video
Must watch before you buy! Family of 5 uses pizza oven
chrisanthi finn
Videos for this product
3:10
Click to play video
Ooni karu unboxing, assembly, and first burn
Chris & Kristin
Videos for this product
0:51
Click to play video
ooni Karu 12 Multi-Fuel Outdoor Pizza Oven - demo & review
Tayto
Compare with similar items
This Item  Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – Portable Wood Fired and Gas Pizza Oven – Outdoor Cooking Pizza Maker - Pizza Oven For Authentic Stone Baked Pizzas - Countertop Pizza Oven |  |  |  |  |  | |
| Price | -13% $259.99 List: $299.00 | $799.00 | -7% $399.00 List: $429.00 | $139.99 | -50% $99.99 List: $199.99 | $219.00 |
| Delivery | Get it May 15 - 20 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 | Get it as soon as Monday, May 20 | Get it May 15 - 20 | Get it as soon as Monday, May 20 |
| Customer Ratings | ||||||
| Easy to clean | ||||||
| Flavor | ||||||
| Easy to use | ||||||
| Easy to assemble | ||||||
| Value for money | ||||||
| Sold By | Woot | Ooni USA | Ooni USA | PolarcoForgeco | Shinerich Group | FayWorld |
| size | Large | — | 12" | Classic Wood Fired Pizza Oven - 12 inch | 12 inch pizza oven | — |
| capacity | 26.5 liters | 60 liters | — | 220 cubic inches | 5.3 pounds | — |
| heating method | Wood Fired | Wood Fired | Wood Fired | Conduction | Conduction | Conduction |
| fuel type | Wood and Charcoal or Propane Gas | Dual Fuel | Wood and Charcoal or Propane Gas | Wood | Wood | — |
| special feature | Manual | Manual | — | — | Portable Pizza oven | Built-in Thermometer, Rotatable, Rotating Stand, wood pellet, stone baked |
| installation | Countertop | Countertop | Countertop | — | Countertop | Countertop |
Reviews with images
Gluten-Free Pizza Oven
Finally able to create tasty, gluten-free pizza! Using a combination of charcoal and hardwood chunks for flavor, this oven cooks fast, so a little trial and error is in order. Recommend getting a temperature gun to keep tabs on oven temps, something like this:https://www.amazon.com/OnniOne-Thermometer-Blackstone-58%E2%84%89-932%E2%84%89-Temperature/dp/B0B8JN1HTW/ref=sr_1_1?th=1Overall, very pleased with purchase. Recommended.
Top reviews from the United States
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Reviewed in the United States on March 16, 2023
Model: 2021Verified Purchase
**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.
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.
Images in this review
Reviewed in the United States on July 17, 2022
1) Fuel. You'll see no shortage of small, pizza oven wood logs on Amazon. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks).
2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.)
3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly.
4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.
Model: 2021Verified Purchase
Works quite well if you follow the directions
Reviewed in the United States on July 17, 2022
Countless reviews have well established that the Ooni Karu makes great pizza, so I'm just going to share a few "pro tips" to help those getting started:Reviewed in the United States on July 17, 2022
1) Fuel. You'll see no shortage of small, pizza oven wood logs on Amazon. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks).
2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.)
3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly.
4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.
Images in this review
Top reviews from other countries
Maricruz Patterson
Nos encantó!
Reviewed in Mexico on January 8, 2024Model: 2021Verified Purchase
Maricruz Patterson
Reviewed in Mexico on January 8, 2024
Images in this review
Fabio Castro
Preis-Leistung hätte nicht besser sein können
Reviewed in Germany on February 3, 2024Model: 2021Verified Purchase
