Ooni Karu 12 Multi-Fuel Portable Pizza Oven - UU-P29400

I really like the larger firebox and seemingly stronger construction on the Karu 12 oven and so far is working flawlessly. Thank you very much!

We loved the Pizza and had a few gatherings filled with friends as we got into using it. Super fun loved by all, ang great pies. Then about a week after we got the unit while it was left out to cool on the back deck... a 60ft tree fell on it. So short lived but great product.

I have given many Ooni ovens to friends for special occasions and recently gave this one to my nephew and his family for Christmas. This was the same model I have been giving for years. And the former model was such a hit, so well constructed, and easy to cook with, my friends have loved theirs. But THIS updated version is even better. The quality of materials and build have increased. This new version is downright beefy and sturdy, I was so proud to see how the quality of my gift had been elevated. We made pizza for Chistmas Eve dinner, and the 3rd try/pizza came out perfect. My nephew mastered the skills in less than 30 min. We bought fresh made pizza dough from the local market, from their deli department that makes their own pizza. But the ones my nephew started cranking out within minutes of learning curve were twice as good. I can't recommend this enough for your more adventurous friends who are likely to want to grill pizza outside. So far, all the ovens I have given have remained outdoors and in frequent use, making great pizzas in minutes.

Love it!

Loved the fast action cooking of my first pizza. It was done in under 2 minutes!

I was gifted the Karu 12, and really enjoy it. I definately recommend a couple of things to really maximize your purchase. If you're doing wood burning, buy a good long hard bristle brush, and make sure you brush the stone every time before putting a new pizza down. My first pizza tasted like ash, pun intended. The ash from the firebox will land on the stone, so it's important to brush it every time before inserting your pizza. (work around - buy the gas module to go in the back, and then no need forbrushing that much.) Also, I highly recommend a good IF thermometer. If you're only at around 500-600, the pizza will under cook so you need to leave it in for about 6-8 min and then still burn the bottom without cooking all the way through. So it's really best to hold of, and preheat to about 800, and your pizza will be done in about 2-3 min, rotating 1/3 every 45 sec or so to get full exposure, blistered edges and fully cooked through. (lastly, I enjoy the turning peel, thinner round peel - or a long metal spatula - from back R side lift and pull, front L Lift and Push to get rotation on pie - or vice versa)

Best Christmas gift!!!! Just learning how to use it but makes delicious pizza!

We had pizza in Napoli and were frustrated for years to duplicate it at home. If you follow Ooni's instructions, it works every time. It's not hard to get up to 900 F with a few little sticks of seasoned oak. We just do exactly their recipe. At first they burned, but that's because we failed to follow the instructions and turn the damper in the smokestack prior to loading the pizza. After that, no problem. We just did 4 perfect ones in one session, so we are feeling pretty good about reliability.

1 user found this review helpful

Once get hang of the temperature this is great. Pizza night the first day!

Love This Oven