Ooni Karu 2 Pro Multi-Fuel Pizza Oven, Foundry Black
4.7
(5K+)
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Williams Sonoma
$
849
.
95
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About this product

Price insightsfrom Williams Sonoma

$
849
.
95
Price is typical
Specs
  • Temperature Range
    950 °F
  • Brand
    Ooni
  • Control Type
    Digital
  • Color
    Foundry Black
What people say
5 Sources
The Ooni Karu 16 oven is praised for its high quality, versatility, and ease of use. It cooks pizzas quickly and evenly, with users recommending it for those willing to try new cooking techniques. However, some users experienced issues with the gas burner and the pizza sticking mechanism.
What people like
  • High temperature cooking
  • Well-designed and solid construction
  • Easy to use and monitor
  • Multiple fuel options
  • Unique design
What people do not like
  • Pizza igniter not always reliable
  • Small wood box
Popular opinion
Showing 1-2 of 30 reviews
5
Great performance, craftsmanship and design!
Reviewed on www.walmart.com·David B.
[This review was collected as part of a promotion.] After looking at a lot of different pizza ovens hitting the market, none captured my attention like the Ooni Karu 16. Growing up in my father's pizza restaurant, you learn early on about how restaurant equipment should perform; the daily use, abuse and the ability for consistent performance. I have re-visited my passion for pizza and was looking for a top of the line gas oven to provide even heat. For a consumer product, Ooni was the best. I did get the gas adapter since its a cleaner and more consistent fuel. The small wood box would be ok for a few pizzas but not a lot since temperature regulation would be difficult. I loved the temperature reached by the Ooni. I cook at the recommended temperature of 750F which performed well with the hydration of my dough. The oven is well insulated and solid in construction. You do need to preheat the oven for at least 30-45 minutes to get the stone to proper temperature to give a good char or "leoparding" on the bottom of your pie. Use a laser temp gun to make sure the stone is at proper temp before using - 650F +. I'm also thinking of replacing the stone with a pizza steel for better heat conduction. I like to try different approaches on performance. I'm still trying to gauge the amount of pizzas I can cook per 20# tank of propane. Probably pretty good but it's cold where I am right now so performance is affected. Probably about 10 pizzas if you make, eat, socialize, then cook more again. I do reduce the temp slightly to save gas while entertaining, or turn off if we're doing dinner then late night rounds of eating around the fire pit. For maximum performance, stack you pizza making with multiple boards, then cook back to back. The Ooni is definitely priced on the higher end but you get what you pay for and for me, quality was most important. The less insulated your oven is, the more gas you will use - some competitor ovens are not built with this in mind. Since I've only had mine for a couple of months, I'm still learning the nuances of the oven itself. I make my pizza in my home oven with great results, but need the higher temps for different crust performance. In the pizza shop I usually cooked at 575F to 625F. My dough was made for that temp. Remember pizza lover's, the dough is the key. The ingredients are all the same; flour, water, yeast, sugar and salt but the process is what makes the variations. Once you have that figured out, the equipment will help you hit a homerun - and the Ooni pizza oven will get you there every time:)
4
It's a pretty amazing oven....
Reviewed on www.walmart.com·Heather
It's a pretty amazing oven. Rather than go into what's already great about it, because it is, here are a few things that could be improved:\n1) The built in thermometer is sort of pointless. Yes, it gives an overall temp, but the temperature of the stone is what matters, and the variance can be quite large between the readings.\n2) It's heavy. Really heavy. I don't like storing it outdoors, so I have to lug it inside after each use. To do this, I have to remove the baking stones b/c they contribute to the weight. It's not easy to get them out. I use a screwdriver to pry the square one up, but I'm worried I may chip the stone or dent the metal. An easier method would be welcomed.\n3) It burns wood very quickly, which can be sort of expensive. I've used it twice and gone through around a third of a box of hardwood pieces.\n4) Loading wood often leads to it spilling onto the stone. This is probably the most frustrating aspect of using the oven. Getting it really hot requires an almost full tray, but it is shallow on the front side, so pieces often tumble out. I then have to open the front hatch and use the brush to swat it out and try more carefully to place it in the hopper.\n5) My first few pizzas tasted weird on the bottom. The stones must have some residual chemicals that cause the strange aftertaste. They do address this in the user manual, but even when the instructions were followed, it didn't completely eliminate the flavor.\n6) The glass front does tend to get covered with soot, making it sort of useless. This started happening when it got really hot inside the oven. I'll try dialing it back next time.\n7) Accessories are highly recommended (wood, heat-resistant gloves, a peel, laser thermometer, fire starter and a brush) but the products on their site are really expensive. I'm sure they're high quality, but it feels like I was being upsold and overcharged after an already expensive purchase. For those of us who don't already own a prior pizza oven, Ooni should sell an add-on kit with everything included at a reasonable price to make it more palatable.\nAll that said, I'm excited to make pizzas for years to come!
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