Karu 2 Pro Multi-Fuel Pizza Oven - Wood and Gas Outdoor Pizza Oven with Pizza Stone & Integrated Thermometer, Pizza Oven Outdoor, Dual Fuel 16 Inch Pizza Maker, Outdoor Cooking Grill

The Karu 16 pro is an amazing unit. I was using a different dual fuel pizza oven previously. On the Ooni the fuel container for wood / charcoal is large enough to get very high heat (easily over 1000). Can adjust the temp by closing one of the dampers. Fuel lasts a good deal of time (no rush reloading). Open the back and add more wood or charcoal. Like any wood fired oven, if you use poor quality wood, or too much at a time, it can smoke and soot up the class. Needs a little practice for wood management. On gas can easily get well over 900 with clean adjustable fuel. On low gas gets me over 600 (ballpark) perfect for a thin and crispy type pizza. Gas is far easier, gas attachment works great, runs clean and is very adjustable. Best of all, it runs / cooks well right out of the box. My other pizza oven needed a better stone for good results, and really never worked that good on wood. This is a very good pizza oven, that does not need upgrades to make the best pizza. Highly recommended. IMO - using a turning peel to mange the bake is 1/2 the fun of making pizza. A self turning unit would take away from the experience. The entire process is rather fun. I use the Ooni far more often than my Blackstone. Per the description this is a fairly heavy unit (over 60 lbs), and can be tough to move. That would be true if you keep it all together. But you can easily remove the stone (keep the original packing for the stone) and move the oven without the stone. With the stone removed, it's very portable. Honestly one of the better things I have purchased. Recommendation when just learning how to make Pizza, consider cooking at lower temps. At over 900, things move really fast. You can go from near perfection (browning) to some char is just seconds. Some pizza styles actually work better at lower temp. You can get it hot, launch the pizza, and turn it down for a slower cook. Some of my best pizza's were launched 725 +_ and then turned down. If needed, turn up the gas mid cook.

Hello there. This oven is my second Ooni pizza oven. My first one was the Koda 12, which I still have, but I decided to upgrade to something bigger and multi-fuel. In my limited experience, having a bigger oven makes everything easier. The same 10-inch pizza is easier to handle when the oven is wider, and your experience, like mine, is lacking. Another thing I wanted to try was wood or charcoal. I ended up trying both at the same time. Yes, gas is easier, but once you get the hang of the charcoal or wood combination, the whole experience is better. Use charcoal for consistency and wood, one or two sticks, with each pizza to achieve a good flame. Gas is more convenient, and charcoal/wood is more aromatic and fun; this oven can have both! It took me about 30 minutes to get the stone to 900 degrees F, but only two or three minutes to properly cook a pizza. The build quality is excellent, as you might expect. The digital temperature display looks nice, and I believe this pizza oven is worth it. You can't go wrong with an Ooni oven, especially with this one. I highly recommend it.! Thank you, so much for reading.

Super fun pizza oven works exactly as described. Used charcoal for first go, didn’t realize the gas function needs additional parts you have to order separately. Nonetheless it worked well and will be using again soon. Very easy to put together.

If you’re serious about making high-quality pizzas — or even occasional roasts and steaks — right at home, the Ooni Karu 2 Pro is, in my opinion, an excellent investment. It offers the rare combination of wood-fired authenticity and gas-fired convenience, giving you full control over flavor and fuel type depending on the day. The oven blends power, versatility, and a surprisingly forgiving learning curve (once you spend a little time practicing), consistently delivering restaurant-worthy results straight to your backyard. With a maximum temperature of 950°F (500°C), the Karu 2 Pro gets hot enough to cook a true Neapolitan-style pizza in about 60 seconds. Its minimum temperature of 320°F (160°C) also makes it suitable for lower-temperature bakes, slow roasts, or finishing dishes. The built-in digital temperature hub with Bluetooth connectivity allows you to monitor both ambient oven temps and food probe readings from your phone, helping you maintain accuracy while you cook. For anyone even moderately dedicated to outdoor cooking or homemade pizza nights, the Karu 2 Pro earns a strong “highly recommended.” Just keep in mind that dialing in the fire takes a little practice — and you’ll likely want the optional gas burner for maximum flexibility.

I love it, but it does take some time to understand how to use it. The ideal of making pizza in a wood burning oven, sounds good - but may not necessarily translate for most users. Here's why - when you 're beginning you might be learning how to make dough, and keep a wood burning fire at the required temperature at the same time. So now your job is two fold, and for me that meant uncooked dough, irregular thickness of the dough, and stickiness of the dough. On the first night I took a frozen pizza out of the freezer, and popped it in the oven. Well - the top was great and the dough was uncooked. That was a huge disappointment. The next day after discussing my predicament with AI, I decided to attach the propane gas option, so that I could focus on getting the dough and cooking temperatures right. I used store bought dough - added a bit more flour than recommended and finally I was able to get a good launch, and 4 good edible pizzas. Here's the magic formula. Use a wooden peel - add some flour to the peel first. Then focus on getting your oven to 650 degrees. Use an electronic temperature reader for accuracy. They are about $12 on Amazon. The temperature reading on the thermostat that came with the oven is useless. It's not accurate. When your oven reaches 650 degrees, start rolling out your dough with a roller making sure you have enough flour to stop sticking. Place the dough on the peel and check it to make sure it will slide off the peel. Do this repeatedly until you launch the pizza. Put your ingredients on the pizza quickly - don't get too much moisture on it. Launch it into the oven and immediately turn the oven down. The hot brick will cook your dough quickly so when it sets up, you can start rotating the pizza so it doesn't overcook the top. It should take 1 1/2 minutes to cook the pizza - I personally bought one of those turning peels to make the process easier. The main takeaway for me is that I doubt I will use the wood feature often without someone to help me keep it at the right temperature. I went all out and bought the wood and gas features - but on reflection, I think the gas oven is all most people will need. Regarding making dough - the supermarket dough's are pretty good but you need to pull them out of the fridge 4 hours before hand. I'm no dough expert, so this is a great option. I'm really glad I purchased this brand of oven since it's well made. Cleaning it? well it's sort of like a BBQ - you don't need to scrub it down every use, but when you do - you'll find it's very easy. There's a tray to catch the wood embers that is removable, but if you used the gas, you don't need to clean much.

Bought this for our daughter and Son In law for Anniversary gift. THEY LOVE IT. Now I have to buy me one. lol Makes great pizza. Recommend watching vied get an idea about baking the pizza in the Onni Karu 2 Pro Pizza oven and I also purchased the attachment for propane gas.

The way this oven is built, with the flame so close to the pizza, it’s tough to fully cool the dough without burning it, else the dough will by doughy. I read a review after I bought this, to not buy this oven, just because of that reason. But now it’s too late as there are no returns on this item, so I say save your money and find a better option, as this is not cheap. The insulation is also not that great so it takes a long time to heat up. The Bluetooth on the thermometer is only good for up to 10 feet, so pretty much useless.

Why did you pick this product vs others?: My dream was to always have a pizza oven. I’m still working on making the perfect base, the store bought ones have worked best so far. I made delicious naan bread from scratch in it, the oven takes a good while to heat up but once hot everything cooks fast. I feel so spoilt using it😃

I was curious if i can bake or manage the heat or having aprooar pizza at home… Let me tell you honestly; buying it is my one best desicion.🧿 Now i have new big toy and enjoying to discover how to adjust the heat with gas or wood. Try and experience the taste.. A stress solution for big guys

A pesar de su elevadísimo precio, el horno es increíble, con muy poca leña alcanza los 400°C en menos de 15 minutos. Al ser de 16" hay espacio para girar cómodamente la pizza y que se haga uniformemente. Para el que sea amante de las pizzas es una buena inversión

Génial

Was torn between one of these and a Gozney, but this was physically a little smaller in size and fits perfectly where I wanted to put it without being overbearing. Easy to use and makes good pizzas!

Bellissimo prodotto. Raggiunge i 400 gradi in poco tempo ed ha una buona coibentazione. Le pizze vengono fenomenali. Non vedo l’ora di provare a fare il pane