5.00 Average
1 Reviews
Anonymous
After I was allowed to bake once in this oven at friends I have exchanged my Burnhard directly and did not regret it.
16 months ago
with wood or charcoal
In one word: its versatility. The Ooni Karu 12 combines optimum performance, flexible fuel options and the ability to transport it easily.
The Karu 12 can be fired with wood, charcoal or gas* and produces delicious, restaurant-worthy pizzas in just 60 seconds.
With its small size, the Karu 12 is a stove that feels just as at home on your balcony as it does in your garden or when camping.
Whether at home or on the go, the Ooni Karu 12 is a welcome, portable and powerful addition to any outdoor kitchen.
*sold separately
80 x 40 x 77cm
33 x 33 cm
12kg
Cordierite
49 x 33 x 73 cm
Wood/charcoal, with gas burner also gas
Silver
UU-P29400
Everything you need to get started:
- Ooni Karu 12 housing for outdoor pizza oven
- Ooni Karu 12 oven door
- Ooni Karu 12 chimney
- Cordierite pizza stone
- Ooni Karu 12 fuel flap
- Wood and charcoal burner tray with grate
- Ooni Karu 12 Chimney cap
Good question!
Yes - before cooking for the first time, you should fire the empty Ooni Karu 12 at a high temperature (at least 750°F/400°C) for 30 minutes. Then let it cool completely and wipe out the inside with a dry paper towel while wearing protective gloves. After that, your oven is ready to bake great pizzas!
When using gas: The Ooni Karu 12 consumes approximately 0.34 kg (0.74 lbs) of gas per hour. When using solid fuel: The Ooni Karu 12 consumes approx. 1.50 kg (3.3 lbs) of solid fuel for 10 pizzas. The operating costs for your Ooni Karu 12 depend on the fuel prices in your region. Therefore, we are unfortunately unable to provide specific operating costs for our ovens. You can order solid fuel (hardwood logs and charcoal) directly from us: Ooni Stove Fuel, or from a local dealer. For gas prices, please contact a gas supplier in your region. Please note: The preheating time remains the same, regardless of how many pizzas you bake. So if you bake fewer pizzas, the fuel consumption per pizza will be higher than for larger batches.
Safety note: Always wear protective gloves when handling and cleaning your stove. To clean the exterior: Allow the oven to cool down completely and use a dry paper towel to wipe off the soot. To clean the inside: Allow the stove to cool down completely. If you have used solid fuels, remove the brazier and dispose of the cooled ash. You can use the Ooni pizza oven brush to remove excess soot from the brazier and a dry paper towel to wipe soot from the chimney. Avoid using water to clean the inside of the oven. To clean your baking stone: Allow the oven to cool down completely. Scrape off stubborn food residue with the Ooni Pizza Oven Brush. Turn the stone over and replace it for the next baking process. The heat of the oven should be sufficient to burn off any remaining residue. Do not clean your baking stone with water as this will damage it.
We recommend placing the Ooni on a metal, stone or wooden surface. We do not recommend placing the Ooni on glass or plastic surfaces. Our Ooni modular tables or the Ooni folding table are perfect for your Ooni. It is also important that you leave a clearance of at least 1 meter (3 feet) on all sides of your stove and a clearance of 3 meters (9 feet) above the stove.
There are many different types of pizza, the type of flour you use depends on the type of pizza you are making. For a classic Neapolitan pizza, it is best to use type 0 or 00 flour. These two flours produce a light, airy crust and can withstand longer proofing times.
Will I notice a difference in taste between wood and gas? You may notice a slight difference in taste. The odors that come from burning wood can give your pizza a wood-fired flavor that you won't get with a gas oven. However, the difference is very small as your pizza will not stay in the oven for very long. There are a few things to consider when deciding between wood and gas: Wood has a much more traditional feel. Many people love the smell and smoke that comes from cooking with wood. Wood makes cooking more manageable. To control the temperature, you need to adjust the vents and the fuel level. Cooking with gas is very quick and convenient. There is no ash left over afterwards. Gas requires less maintenance throughout the cooking process. To adjust the temperature, simply turn the knob up or down.
To ensure good maneuverability and heat circulation, we recommend baking only one pizza at a time. Each pizza only takes 60 seconds to bake and needs to be pushed in, monitored, turned and removed. Therefore, it can be a little more difficult to bake more than one pizza at a time!
Karu 12 Multi-Brennstoff Pizzaofen
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