The pizza my husband makes me on this thing...chefs kiss. Plus, a big bonus it that's manly enough that my husband does the cooking.

Super

Primo test superato abbondantemente, c’è sicuramente da migliorare qualcosa ma partiamo da un’ottima base.Il forno era la cosa che mancava.Ooni top in tutto. In questa occasione ho utilizzato il gas, ma proverò anche a legna.Grande forno.

Den Zweck die Pizza mit mind. 450 Grad ist super erfüllt. Öfter mit kleinen Stücken einheizen dann funktioniert alles. Verpackung gut und Zusammenbau einfach.

We were able make 20 personal pizzas for a crowd during the holiday in under 1hour. Perfectly done....it's the best item we have bought this year!

Wie verwenden den Pizzaofen sehr häufig, ein absolutes Highlight für den Pizzabäcker zu Hause, immer tolle Ergebnisse, egal ob mit Holz oder Gas. Aufpassen muss man natürlich schon, du solltest die Pizza immer im Auge behalten 👍

Wir sind begeistert von dem Karu16.Heizt schnell auf und benötigt wenig Brennmaterial.Pizza wird innerhalb 90 - 120 Sekunden fertig.Klare Kaufempfehlung!

First of all, I own other pizza ovens too and have owned them for years. This was my first Ooni; all others are cheaper ones (I have a Burnhard Nero, for example, which also makes great pizza and I can only praise it). If you spend a lot of time using them and understand how to use them to their full potential, you can make great pizza. But, they take a lot of practice and there is a lot of guesswork involved at times, and sometimes even I get it wrong with them, and it ends up with a pizza frisbee and a lot of swearing!Now, the Karu 16. Ooni absolutely nailed it with this one:First of all, it's heavy and insulated very well, with a massive and thick stone, which means it gets to temperature in 15' or so (which is not too fast) but it STAYS at that temperature in a very stable manner, and you don't need to be adding fuel every minute like you do with other ovens.Second, it has a huge, 16" stone. This means that you can move a 10" pizza around very easily, from corner to corner, to get the base cooked properly. It's also easy to turn pizzas inside it, without hitting the sidewalls and picking up any soot.Third, the door swinging down is a game-changer. With most previous pizza ovens I had, you had to put the door somewhere else, meaning you could burn thing, melt things, drop the door and damage it, burn yourself, damage the temperature probe, and of course it would take a lot longer to open and close, so the temperature would drop a fair bit in the process right when you really want a hot oven. This one, you just open, launch the pizza and close it in seconds.Fourth, it is really really easy to light. Use firelighters and sticks and you will be at 300oC in about 10', and it really gets super hot in 15' if you keep adding fuel.Fifth, and most crucial; the fixed thermometer and the glass are two tools that really are amazing, as you can easily work out how hot your oven is (just let the flames die down a bit, and see what it stabilises at, which is the temperature of the actual oven's mass rather than the air in the oven) and you can monitor the pizza without opening the door or trying to peek through a tiny flap.I almost always get it right with my other ovens, as I've practiced pizza-making a lot with them, but it did take a lot of practice and experimentation with each to work out their peculiarities. I was really not expecting I would just nail it straight away first time I used this one. The Karu 16 takes away all guesswork and all you need to do is follow the instructions and watch through the glass.The downsides; just one; it's a bit pricey. OK, it's ****** expensive. But, it really is very well insulated and it's seriously well-built, and frankly it really works and it's totally in its own league. I know I will be keeping this one, using it a lot, and using it for many many years. For example, I wasted £180 on a Dellonda pile of junk; buy cheap, buy twice, and it really was £180 wasted for a pizza stone and a pizza peel, which were the only useable bits from it. Quality costs, unfortunately.Would I buy this again, having now used it? Absolutely.

Rundum gelungener Ofen mit ihm vergisst man die Zeiten des Pizzasteines für den Haushaltofen super schnell.

Me gusta más usarlo a leña que a gas. Viene con alcachofa a bombona propano EEUU. Es fácil cambiarla a butano.

Ich bin mit dem Ooni Karu absolut zufrieden. Allerdings rußt er sehr stark, auch bei optimaler Einstellung der Lüftungseinlässe. Ansonsten ein Top gerät.

Nach 2 anderen Öfen ist das mein absoluter Favorit!Der Ofen ist im Gasbetrieb in 15 - 20 Minuten auf 400-450 Grad. Die Pizzen sind in max 2 Minuten fertig und man kann so ruck zuck einige Pizzen backen und zusammen genießen. Im Gasbetrieb eine super saubere Sache. Holz war mir immer zu umständlich und gerade bei den HBO s zu langwierig( aber das ist natürlich auch eine gewisse Bequemlichkeit). Der Ofen ist sehr hochwertig gefertigt und trotz des großen Backraumes doch noch kompakt und gut zu Händeln.Von mir eine ganz klare Kaufempfehlung!!

as lways ooni makes the best home pizza oven and im very pleased with it and highly recomneded