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Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – Portable Wood Fired and Gas Pizza Oven – Outdoor Cooking Pizza Maker - Pizza Oven For Authentic Stone Baked Pizzas - Countertop Pizza Oven
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Purchase options and add-ons
Size | Large |
Brand | ooni |
Color | silver |
Heating Method | Wood Fired |
Finish Type | Stainless Steel |
About this item
- GREAT PIZZA – A motto that Ooni Pizza Ovens live by – We believe that everybody deserves great pizza and our Ooni Karu 12 Multi-fuel pizza oven has been designed with that sole purpose in mind.
- DONE IN 60 SECONDS – Fire up the Ooni Karu 12 with wood or charcoal straight out the box, or use with the Ooni Gas Burner attachment (sold separately) to cook with gas. The Karu 12 will be ready to cook in 15 minutes reaching a massive 950°F – Cooking authentic stone baked pizza in just 60 seconds! Giving you more time to sit back and relax in your backyard while enjoying great pizzas
- FLEXIBLE - Multiple fuel options for maximum flexibility with advanced airflow management and flame keeper technology for ultimate temperature control
- ULTRA PORTABLE – Weighing only 26.4lbs this outdoor pizza oven can be moved around easily but has all the power and heat of a larger wood fired pizza oven. Fold down the legs and remove the chimney and enjoy the freedom to cook amazing pizza on your next outdoor adventure.
- NEXT LEVEL PIZZA – Level up your pizza game with one of Ooni’s most popular ovens and learn how to become a true pizzaiolo – or discover that you can even use your pizza oven to cook steak, fish or veg in one of our cast iron range of cookware.
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This Item ooni Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – Portable Wood Fired and Gas Pizza Oven – Outdoor Cooking Pizza Maker - Pizza Oven For Authentic Stone Baked Pizzas - Countertop Pizza Oven | Recommendations | dummy | dummy | dummy | |
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Price | $295.00$295.00 | -7% $741.23$741.23 List: $799.00 | $429.00$429.00 | -5% $169.00$169.00 Typical: $177.00 | -10% $123.29$123.29 Typical: $136.99 |
Delivery | Get it as soon as Wednesday, Mar 20 | Get it as soon as Wednesday, Mar 20 | Get it as soon as Wednesday, Mar 20 | Get it as soon as Wednesday, Mar 20 | Get it as soon as Wednesday, Mar 20 |
Customer Ratings | |||||
Easy to clean | 4.5 | 4.2 | — | 4.6 | 4.1 |
Flavor | 4.3 | 4.4 | — | 4.6 | 4.1 |
Easy to use | 4.2 | 4.4 | — | 4.4 | 3.7 |
Value for money | 4.1 | 3.8 | — | 4.5 | 4.4 |
Easy to assemble | — | 4.5 | 5.0 | 4.8 | 4.5 |
Sold By | HAS BRANDS | LY Berditchev Co. | Ooni USA | aidpiza | Shinerich Group |
size | Large | — | 12" | — | — |
heating method | Wood Fired | Wood Fired | Wood Fired | — | Conduction |
fuel type | Wood and Charcoal or Propane Gas | Wood and Charcoal or Propane Gas | Wood and Charcoal or Propane Gas | — | Wood |
special feature | Manual | Manual | — | Built-in Thermometer, protable, stone baking | Portable |
installation | Countertop | Countertop | Countertop | Countertop | Countertop |
finish type | Stainless Steel | Wood | — | Stainless Steel | Wood, Pellet, Stainless Steel |
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From the brand
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Ooni began with a quest for authentic pizza — the type with flame-cooked toppings and a leopard-spotted crust.
We’ve been empowering people with the knowledge and tools they need to make awesome pizza at home since 2012.
These days, we’re all about nurturing the deep-rooted, undeniable love of pizza inside all of us.
Make it for yourself; make it for your friends; make it for the kids; make it for a crowd. It’s just so good.
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What we do
We design, make and sell AMAZING pizza ovens. They’re so AMAZING that lower-case adjectives just don’t do them justice.
Hot and fast is how you cook truly great pizza - all of our models get hot as hell (that’s 950°F last time we checked) and cook incredible pizza in only 60 seconds. Before Ooni, if you wanted pizza that good you had to go to a restaurant or spend thousands on a traditional pizza oven. Not anymore.
Why we do it
Because everyone deserves great pizza, that’s why. It’s a simple idea, but a noble cause that’s behind everything we do at Ooni.
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Product Highlight
Ooni’s first electric oven, Ooni Volt opens new ways to make authentic, restaurant-quality pizza at home, indoors and out.
Product Description
Ooni Karu 12
Multi-fuel cooking options in an extra-portable package. Ooni Karu 12 tops 500°C in less than 15 minutes and bakes delicious Neapolitan-style pizza in 60 seconds.
What's In The Box
- Ooni Karu 12 Pizza Oven body and fuel door
- Cordierite stone baking board
- Chimney and chimney cover
- Wood and charcoal fuel tray with burner grate
Please Note: A pizza peel is essential to get cooking with your Ooni Karu 12 straight out of the box. Shop our full range of peels by visiting the Ooni Store.
Wood
Enjoy the ambiance of a wood fire and an authentic flame-cooked taste.
Charcoal
Create a lower, slower burn for succulent meats, vegetables and breads.
Gas
For ultimate convenience, using propane gas via the Ooni Gas Burner gives you additional temperature control.
Flexibility
Choose and change your fuel as you wish! Gas for low-maintenance cooking, and wood/charcoal for smoky, aromatic flavor.
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Efficient
Smart Oven Design
Custom-designed fuel tray maximises airflow and delivers a powerful blast of searing flame.
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Hot
The Heat Is On
Ready to start cooking in 15 minutes, Ooni Karu 12 heats to 500°C and cooks pizza in 60 seconds.
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Versatile
Bake, Roast, Grill & Sear
Ooni Karu 12 is also perfect for cooking all sorts of meats, fish and vegetables!
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Portable
Make Pizza Anywhere
Take Ooni Karu 12 with you to any outdoor space – it weighs just over 12Kg.
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Authentic
Truly Authentic Pizzas At Home
Using high-quality solid fuels, it becomes a roaring inferno so you can fire out epic pizza.
We Are Ooni Pizza Ovens
Let’s #makepizza
Ooni began with a quest for authentic pizza — the type with flame-cooked toppings and a leopard-spotted crust. We’ve been empowering people with the knowledge and tools they need to make awesome pizza at home since 2012.
We want to make great pizza possible for everyone, anytime and anywhere hunger strikes.
Make it for yourself; make it for your friends; make it for the kids; make it for a crowd. It’s just so good.
Ooni Pizza Ovens
Ooni Karu 12 | Ooni Karu 16 | Ooni Karu 12G | Ooni Fyra 12 | Ooni Koda 12 | Ooni Koda 16 | Ooni Volt 12 | |
Customer Reviews
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4.7 out of 5 stars
1,422
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4.6 out of 5 stars
420
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4.6 out of 5 stars
35
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4.5 out of 5 stars
1,421
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4.5 out of 5 stars
999
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4.6 out of 5 stars
973
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4.8 out of 5 stars
29
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Fuel Type
| Wood & Gas (adaptor required) | Wood & Gas (adaptor required) | Wood & Gas (adaptor required) | Wood Pellet | Propane Gas | Propane Gas | Electric |
Pizza Size
| 12" | 16" | 12" | 12" | 12" | 16" | 12" |
Unboxed Size
| 30 x 15 x 31″ | 32 x 19.6 x 33″ | 29.7 x 28.7 x 16.5″ | 29.2 x 15.1 x 28.6″ | 15.7 x 11.6 x 24.8″ | 24.96 x 23.2 x 14.65″ | 24.2 x 20.8 x 10.9″ |
Pizza Stone Size
| 13 x 13″ | 16.7 x 24.5″ | 13 x 13″ | 13 x 13″ | 13 x 13″ | 16 x 16″ | 13 x 13″ |
Weight
| 26.5lbs | 62.6lbs | 34.17lbs | 22lbs | 20.4lbs | 40.1lbs | 39.2lbs |
Ready to Cook
| 15 minutes | 15 minutes | 15 minutes | 15 minutes | 15 minutes | 20 minutes | 20 minutes |
Temperature
| 950°F | 950°F | 950°F | 950°F | 950°F | 950°F | 850°F |
Where It Can Be Used
| Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Outdoor use only | Both Indoor and Outdoor Use |
Videos
Videos for this product
6:54
Click to play video
Set Up, Unboxing, Demonstration OONI Karu 12
Mathew Ignash
Videos for this product
3:10
Click to play video
Ooni karu unboxing, assembly, and first burn
Chris & Kristin
Videos for this product
1:26
Click to play video
Unpacking the Ooni after a year of storage!
Jack Flemming
Product information
Product Dimensions | 36.61 x 13.78 x 30.71 inches |
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Item Weight | 26.4 pounds |
Manufacturer | ooni |
ASIN | B083WGMTGZ |
Item model number | 2021 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #11,331 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #3 in Outdoor Ovens |
Date First Available | January 15, 2020 |
Warranty & Support
Feedback
Looking for specific info?
Important information
To report an issue with this product or seller, click here.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the appearance, quality and ease of use of the cooking oven. They mention that its well designed, produces great pizzas and that its super easy to use. That said, opinions are mixed on temperature and value.
AI-generated from the text of customer reviews
Customers like the quality of the Ooni Karu pizza oven. They mention that it works well to make pizzas, is easy to assemble and clean up after making, and is of very high quality. Customers also say that the wood works well and takes no time to heat up. Overall, customers are satisfied with the quality and performance of the product.
"...It was inexpensive and workable...." Read more
"...to get right but it's good a nice fire box capacity and can produce great results" Read more
"...Rise to the challenge and this can be a lot of fun and can produce great pizza. If you are just hungry and want a quick snack, order delivery." Read more
"...Set up was so easy and I will say it is built great. Made of high-quality materials and precision put together...." Read more
Customers find the cooking oven easy to use. They mention that the setup is easy, and the control is easy. Customers also say that the product is fun to use and a fun family activity.
"Very easy to use with gas, wood is more difficult to get right but it's good a nice fire box capacity and can produce great results" Read more
"I bought this for a party so everyone could make their own pizza. Set up was so easy and I will say it is built great...." Read more
"...The four stars for ease of use, there is some effort (It's not much) but that comes with anything worth while...." Read more
"...pizzas on a kettle grill definitely helped as this was so much easier to control...." Read more
Customers like the appearance of the cooking oven. They say it is well designed, fabulous, and impressive. Customers also say it's an awesome addition to their outdoor kitchen and a very impressive unit.
"...the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated...." Read more
"very sturdy oven. beautifully designed too...." Read more
"Quality is very high, design is sleek and overall a very impressive unit...." Read more
"...Very misleading" Read more
Customers have mixed opinions about the temperature of the cooking oven. Some mention that it heats up very fast, while others say that it takes forever to heat up and uses a lot of wood. Some customers also mention that the door makes the oven less efficient when burning wood and that the gap allows heat to escape.
"...The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out)...." Read more
"...If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C)..." Read more
"...Great size, hot, and quick cooker." Read more
"Heats up well cooks the pizza great we love ours worth every penny." Read more
Customers are mixed about the value of the cooking oven. Some mention that it's worth every penny, while others say that it is too expensive for the quality of use. Some customers also say that the oven is a waste of money and never cooked the pizza properly.
"...I should note that I was mostly fine with the mimiuo. It was inexpensive and workable...." Read more
"...They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is...." Read more
"...This oven is a great purchase for the price, I'm considering a 2nd one. My cooking temp is around 750...." Read more
"Expensive waste of time money pit wasn’t expecting the money you have to dump into buying the special crust a special pizza peel just too much..." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8” pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.
So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8” pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.
No fault of the oven, but using this is not like popping a frozen pizza in the oven then sitting back and having a beer. Stone temps, wood fueling levels and time must be carefully and constantly monitored or you will annihilate pizzas. Dough prep takes some practice.
Rise to the challenge and this can be a lot of fun and can produce great pizza. If you are just hungry and want a quick snack, order delivery.
1) Fuel. You'll see no shortage of small, pizza oven wood logs on Amazon. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks).
2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.)
3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly.
4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.
Reviewed in the United States on July 17, 2022
1) Fuel. You'll see no shortage of small, pizza oven wood logs on Amazon. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks).
2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.)
3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly.
4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.
Top reviews from other countries
Reviewed in Mexico on January 8, 2024
Très convivial. Chacun crée sa propre pizza.
Ambiance décontractée assurée.
Top Pizzen, qualitativ ausgearbeitetes Material und auch super handlich für den Transport.
Sehr gutes Produktdesign