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What is the Ooni Karu 16 oven?
The Ooni Karu 16 oven brings the most versatile Ooni outdoor cooking experience and advanced technology to the pizza party. After just 15 minutes of preheating, you’ll be cooking at 950°F (500°C), making flame-cooked pizzas in 60 seconds, perfectly seared Tomahawk steaks, grilled veggies and more with the Ooni Karu 16 oven.
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How hot does the Ooni Karu gas burner get?
HOT: Reaches 950°F (500°C) in just 15 minutes. FAST: Ready to cook in 15 minutes. VERSATILE: Multiple fuel options for maximum cooking versatility. The Ooni Karu 16 Gas Burner gives you additional temperature control and convenience, cook without the fuss!
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What is it like to cook pizza in a Karu 16?
Cooking with Wood – We started things off with wood partly because it could reach higher temperatures just like a wood-fired oven and it does so faster. The other reason was that we wanted to first try out a Neapolitan-style pizza that needs high temperature (850 to 900°F) and real flame for best results, two things which you can only get from a wood fire.
- We also wanted that wonderful, smoky wood-fired flavor, which can’t be replicated with any other fuel type.
- Therefore, we got our Karu 16 up to temperature (was around 900 to 950°F) and put our Neapolitan pizza (with thin dough) inside it to cook.
- We rotated it 120 degrees two times after every 20 to 25 seconds and in just less than 1½ minutes, it was done.
It came out cooked almost perfectly, which was quite impressive for our first pizza in the Karu 16. From experience, we were very attentive to turning the pizza on time because that’s what makes a difference between a burnt pizza and a well-cooked one, especially when cooking with wood.
The crust was crunchy and nicely charred on the outside while the inside was light and soft just like we wanted. The rolling flame of the wood fire arced over the top of the Karu 16 pretty well, which helped bake and brown the pizza perfectly just like a large wood-fired oven – the toppings were cooked to completion.
The first bite was divine. It took me all the way back to Italy where I got a taste of true Neapolitan pizza. The crunchy crust coupled with the amazing combination of melted mozzarella and tomatoes with zesty peppers tasted really amazing. It’s hard to describe the flavors in words.
- If I’m to be completely honest, I couldn’t see any difference between the Neapolitan pizza we made in the Karu 16 and a wood-fired pizza oven.
- It reaches the right temperature and the stone retains the heat well to cook the crust all the way to the center.
- Following the success of our first pizza, we decided to try the Ooni’s pizza dough recipe for our second test pizza, which we set to top it with our favorite ingredients (borrowed from the classic Pollo Ad Astra pizza from the famous UK’s Pizza Express) that included tomato sauce, mozzarella cheese, peppadew peppers, along with cajun spiced chicken breast and red onions.
It came out just as perfect as the crispy Neapolitan pizza, It was nicely burnt on the top, while the dough was chewy, the same as the cheese. It had a firewood flavor that was much comparable to the pizza you get in a restaurant. We also made the classic pizza Margherita using the Ooni recipe included in their essential guide for the Karu 16.
This simple yet delicious recipe is a good starting point if it’s your first time cooking with wood in a portable pizza oven. The ingredients include the Ooni classic dough and sauce, as well as fresh mozzarella and basil leaves. The guide takes you step by step through the whole process. Once cooked, we removed the pizza from the oven and then added a small handful of the fresh basil to garnish.
It tasted so nice – the whole crust was lovely and crispy. Overall, cooking with wood on this Ooni oven was very successful. It’s the best for making amazing Neapolitan-style pizzas no doubt. If you are careful enough to turn the pizzas on time, then they’ll come out cooked perfectly every time – we can guarantee that.
We’ve tested all the other previous Ooni pizza ovens and learned through experience the importance of punctuality in rotating the pizza for a perfect and even bake. None of our pizzas came out burnt. One thing I also noted was that placing the pizza right in the center rather than the back gives the best result for the Neapolitan pizza.
Score: 9/10
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Does the Karu 16 have a gas burner?
‘The Karu 16 takes pizza night with the family to whole new level. You can’t beat that wonderful, smoky flavor.’ Fire up with wood or charcoal right out of the box for a subtle wood-fired taste, or use gas with the Ooni Gas Burner – sold separately – for maximum flexibility in cooking experiences.
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