You’d think the lack of a built-in thermometer would be a deal-breaker, but on the contrary, I found it to be one less thing to worry about. These careful design considerations make you appreciate the Ooni, especially alongside some of the flimsier competition see the Le Peppe and Gyber models, below.

The fuel basket, which holds the charcoal or wood as it burns, was easy to remove, and the chute, which feeds the basket, was large enough to add bigger pieces of coal or wood while you cook-with some other ovens, you need to pluck out tiny pieces of lump charcoal from the bag in order to ensure each piece fits down the hatch. Even the oven door itself felt substantial it’s an inch thick, which helps retain heat (most ovens have a flimsy, paper thin metal door). I admit that’s a seemingly small detail, but as someone who loves cooking on a charcoal grill, it was nice to have any means to control the airflow, and in turn, the fire and temperature. Riveted handles felt sturdy on the door and charcoal basket, and the chimney was the only one here that had a damper, which allows you to adjust airflow to help control the temperature of the fire. A pizza peel and carrying bag are each available for an additional $40.įrom the moment I opened the box, it was clear that the Ooni Karu was a polished, carefully designed oven with an emphasis on fit and finish. And with the wood and charcoal-burning pizza ovens, you get the distinct taste of smoke, which you can’t safely replicate indoors, since it’s seriously dangerous to burn charcoal indoors, or wood anywhere outside a wood stove or fireplace. You’d never reach temperatures that high in your oven, or even on many grills. But the appeal remains the same: You can build a roaring fire and cook a pizza at temperatures north of 700° F, which is on a par with the cooking temperatures you’d register in those big ovens used in pizzerias. What is new is the recent proliferation of much less expensive small metal ovens that are designed to be used on tabletops.

Outdoor pizza ovens are nothing new-large pizza ovens have been built into upscale outdoor kitchens for years. These appliances, most of which run on some combination of wood, charcoal, or propane, offer the promise of endless, restaurant-quality pizza, prepared with any assortment of toppings your heart desires. The only thing better than pizza delivered to your door is wood-fired pizza, available on demand, and cooked in your own backyard.

Used wood fired pizza oven