Ooni Karu 12G

Ooni Karu 12G

At just under 34lb., the multi-fuel Ooni Karu 2 is compact, durable and built for life on the go—whether you’re camping, firing up pizzas under the stars or just cooking for friends in your backyard. Use wood, charcoal or an optional gas burner* to reach up to 950 °F and make flame-cooked, restaurant-quality pizzas in just 60 seconds. Includes a borosilicate glass door that lets you watch the magic (you know, cheese bubbling, crusts rising, pepperoni crisping, all the good stuff) happen while its ClearView™ technology reduces sooty buildup on its surface. A wider, 45% bigger solid fuel tray provides an even flame and nests snuggly at the back for easy cleanup. If gas-fueled cooking is more your thing, it’s a snap to switch to the Karu 2’s gas burner attachment–which burns 36% more efficiently on the Karu 2 than on its predecessor. The oven's nose and rear are cast aluminum, and its powder-coated, weather-resistant shell offers excellent heat retention. *Gas Burner for the Karu 2 sold separately
4.5
Based on 1696 reviews
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Raymond P.

Great and compact. Easy to

Great and compact. Easy to fold up and store away. The only problem, the stone cracked after 3 uses while I was trying to take it out to give it a clen out.
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Amanda H.

Great pizza oven, cooks amazing

Great pizza oven, cooks amazing pizza’s using charcoal. We take it away camping and everyone loves it
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Deb P.

Better than any pizza shop

Exceeded all expectations, pizzas were crusty and delicious.
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Éric B.

The oven is good. The

The oven is good. The quality is good too.
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Simon C.

A lot to learn but excited for the outcome!

I've been tempted to buy a pizza oven for years and finally took the plunge. The oven looks great and in theory, pretty simplistic but there's so much to learn in making the perfect pizza as I've already found out! The glass door is really useful for visual and temperature checks without having to lose heat by opening the door. It also stays relatively soot free. The hardest thing for me was stretching the dough out properly and leaving it out for too long which made it harder to transfer into the oven. Also it took me ages to heat the oven to the correct temperature. I used a mixture of recommended grade charcoal and wood but maybe I didn't use enough charcoal. I tried to speed things up by adding more and more wood which ultimately burnt some of my pizza! But overall I love it and just need to get used to it now!
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