I got the karu 16 few months ago & really love it. It came with a cracked rear stones but Ooni were quick to send me a replacement once I told them. The only con I find is that trying to adjust the flame from the back to the level you want (& it does matter depending on what you’re cooking) so for that I’ve confiscated my wife’s small mirror which I hold to see the flame level
Thank you so much for the video! I just decided to switch from Koda 16 to Karu 16. Your video just ensured me that I am making right decision:) thanks!
Man your pizza are incredible, coming from a guy that dont give compliments on people pizza easily. The pizza form is on point, the leoparding is there, the nice browning of the cheese, the crust is magnificient... Really great job.
As a Karu 16 owner, i don't like the position of the gas burner. It is a horizontal burner which I find strange as a natural flame is not horizontal. I would prefer if the burner was vertical, like the new Gozney ARC ovens. Does the gas burner position affect my cooking? I don't think so. I'm just really fussy 😂😂😂 Great reviews by the way 👍
I didn't get on the list for early review units of the Arc 😶 so I'll be buying it day 1 of release. Can't wait to test that one out. But as for vertical burners, stay tuned... I'm currently testing the Pizza Party Ardore
@@bobbybrandnew3277 100% I'd buy it again. It's one of the most well-rounded and versatile ovens out there, capable of any pizza style and a ton of other foods, plus how easy it is to switch to wood. But I always say, the price of the Karu 16 is only worth it if you get the gas burner too. For a wood-only option, there are cheaper ovens out there. If you feel up to it, if you use this link before buying, it'll credit me with referring, and I'll get a small commission! Thanks buddy. geni.us/Karu-16-Bundle
@@bobbybrandnew3277 I would definitely buy this oven again!!! You have so much control over the temperature. You can drop the temp for a low and slow bake or go max for Neapolitan. The floor space is excellent also. Again, when cooking 12 or 13 inch pizzas, you can move the pizza from front to back for better control. And you can cook 16 inch pizzas no problem also. The gas burner is essential in my opinion
You can flour your peel with a mixture of semolina flour and the flour that you used in your dough. That works well for me. Also make sure you give your pizza a good shake on the peel to make sure it's sliding around nicely before you launch it.
The temp vs time graph for both doors was just what I was looking for, thanks for that. I like the big glass window on the full door, but always worried about heat loss from every opening. Looks like it doesn't matter too much. Still however, I get curious what a custom door for the half door would do.
That's a great point, I'm surprised they didn't think to include a little hinged door halfway down, that way you can pick to leave it halfway open like this half door, or fully close it if you wanted.
Great and helpful review. You made me feel better about the oven not reaching 950, as all the materials and advertising say it does. Has anyone gotten the oven close to 950 with propane?
Thank you! I do have a recipe for my pizza sauce on the site located here: palapizza.com/recipe/the-ultimate-homemade-pizza-sauce/ But sometimes I'll just take whatever high quality canned tomatoes I can find (I like to avoid the ones that have citric acid or calcium chloride). I'll put the contents of the can in a fine mesh strainer and let the water come out. Then I'll just salt it to taste and maybe crumble some dried oregano into it.
Looking at the Lloyd pizza disk and the reviews say the ooni is too hot and curls the pan. Did you find this an issue or am I looking at the wrong perforated 16" Lloyd pizza disk?
The one I'm using is called the Quik Disk. I read somewhere it's rated for 700 degrees, so as long as you're just using it for NY style and not Neapolitan, it should hold up ok. I've had it curl temporarily when too hot, but it pops right back down when cooling.
Great review. Love your website, I will be using your dough calc in the future. I have been looking at the Karu 16 and have seen many reviews but the one question that I haven't seen is how does it handle multiple pizzas. We often have get togethers and pump out 12+ pizzas, how would the Karu handle this? Can the oven handle pizza after pizza while still cooking the pizza well top and bottom? What do you think is the regen time between pizzas? I'm also considering the Gozney Dome but the price tag- Ouch. However it does seem to handle multiple pizzas with little lag in between cooks. Thanks
If you don't care about multi-fuel or portability very much, I would strongly consider the Gozney Arc XL in your situation. There's also the Ooni Koda 2 Max if you are interested in cooking multiple pizzas simultaneously, but I'm a little less confident in that recommendation. I'm hoping to have a dedicated review of the Arc XL up soon and will measure the regen time for you.
@@palapizzaovens Incredible how this comment sent me to Gozney Arc XL.. Didn't even know they existed. I bought a huge traditional wood fired over from Portugal that I used when I first opened my beach club. Problem is the maintenance of wood, cutting down wood sizes with chainsaw, fire maintenance, heat soak in the day from constantly burning wood just made it impossible in hiring people - most are lazy and don't care that much.. Fast forward, I stopped cooking pizza due to the oven and just decided recently to start again, as we did really good pies.. Ooni was the original choice (as it was all I ever heard about).. But since we'll be doing multiple pies regular, it the ARC XL looks like the right fit for the kitchen & task at hand, which will be volume. Excited to make that order and get the pies back up & running.
The Dome is an incredible oven, that and the Karu are my only 5/5 rankings right now. I borrowed a family friend's Dome for 3 weeks to test out a while back before I started doing videos. I honestly think I can get just as good of pizzas out of the Karu, so if your goal is the best pizza for the best price, I'd go with the Karu. But the Dome is more of a statement piece for patios (one of the sexiest ovens ever made), offers a much bigger cooking area, and I'm excited to see what Gozney does with the accessory port.
Do you think having a door makes a difference? I can’t find a lot of info on weather it keeps the heat in. So many backyard pizza ovens don’t have a door and I’m trying to find an affordable one with a door.
It does help hold heat in for preheating. But once you open it to launch a pizza, a lot of that extra ambient heat that the door helped hold in is lost. With that said, the burners on some of these better pizza ovens are strong enough to heat up without a door. But I like the door on the Karu more because it helps for cooking in windy conditions
Do you plan to review a Karu 12? The Karu 16 may be out of my price range, even though the results seem well worth the price point. Thanks for your review. Well done!
Thanks! So I originally reviewed the OG Karu 12 on my site years ago which was before I started doing video. But as for the new Karu 12G, I just ordered that and the Volt so should have those reviews up within 2 weeks.
That's only a gas oven so it not good if you want wood. There's really not one better than the other. It really comes down to choice and what you need.
The Versa does cook better NY styles, but it's not even close if you want Neapolitan too. The Versa temps are too low for a good Neo. So the Karu is a better overall pizza oven with a lot more versatility. I still recommend the Versa to those who only want to make NY styles tho.
I know this is a good product, but I would prefer an pizza oven with a larger cooking chamber and front opening. I just like the wiggle room. (in a perfect pizza oven world I am talking about) I get it, this thing is good on space, and it works perfectly. It is a great product!
Yeah this is about as big as it goes for the portable ovens. The Gozney Dome is the next step up (but no longer falls in "portable"), and then you have the Alfa and Forno ovens which are quite a bit larger.
You should side by side with the bertello, much better price point and I don't have any problem doing neo style with it. And you can do wood and bottom heat at the same time.
I did review the Bertello Grande here ruclips.net/video/poIM8CYWgHs/видео.html It's not often that a negative aspect of an oven is potentially too much heat, but that was my experience with it. If you use gas only, I felt that the stone got too hot compared to the rear / top flame. However, when adding wood and using it alongside the gas burner, that increased the top flame and resulted in a more even cook for me. But that removes some of the simplicity that this Karu 16 offers. You're definitely correct on the price point, it comes in around $300 cheaper. But to me, I'll pay that for the ease of use and bigger cooking area.
I got the karu 16 few months ago & really love it. It came with a cracked rear stones but Ooni were quick to send me a replacement once I told them. The only con I find is that trying to adjust the flame from the back to the level you want (& it does matter depending on what you’re cooking) so for that I’ve confiscated my wife’s small mirror which I hold to see the flame level
This review is the only one we need. Great review!
Thank you so much for the video! I just decided to switch from Koda 16 to Karu 16. Your video just ensured me that I am making right decision:) thanks!
Man your pizza are incredible, coming from a guy that dont give compliments on people pizza easily.
The pizza form is on point, the leoparding is there, the nice browning of the cheese, the crust is magnificient... Really great job.
Do you have recipes for the pizzas you made in this video? They look amazing.
As a Karu 16 owner, i don't like the position of the gas burner. It is a horizontal burner which I find strange as a natural flame is not horizontal. I would prefer if the burner was vertical, like the new Gozney ARC ovens.
Does the gas burner position affect my cooking? I don't think so. I'm just really fussy 😂😂😂
Great reviews by the way 👍
I didn't get on the list for early review units of the Arc 😶 so I'll be buying it day 1 of release. Can't wait to test that one out. But as for vertical burners, stay tuned... I'm currently testing the Pizza Party Ardore
Would you buy this one again? Fighting the buy it now button. Lol
@@bobbybrandnew3277 100% I'd buy it again. It's one of the most well-rounded and versatile ovens out there, capable of any pizza style and a ton of other foods, plus how easy it is to switch to wood.
But I always say, the price of the Karu 16 is only worth it if you get the gas burner too. For a wood-only option, there are cheaper ovens out there.
If you feel up to it, if you use this link before buying, it'll credit me with referring, and I'll get a small commission! Thanks buddy. geni.us/Karu-16-Bundle
@palapizzaovens right on thank you.
@@bobbybrandnew3277 I would definitely buy this oven again!!! You have so much control over the temperature. You can drop the temp for a low and slow bake or go max for Neapolitan. The floor space is excellent also. Again, when cooking 12 or 13 inch pizzas, you can move the pizza from front to back for better control. And you can cook 16 inch pizzas no problem also. The gas burner is essential in my opinion
According to Lloyd's website it handles up to 700F
Aso can you show a video on how to use this pizza disk I just ordered two of them.
Dough tips to make sure it doesn’t stick to the “spatula”/paddle as you go to slide it in the first time?
You can flour your peel with a mixture of semolina flour and the flour that you used in your dough. That works well for me. Also make sure you give your pizza a good shake on the peel to make sure it's sliding around nicely before you launch it.
Does using wood v propane impact the flavor of the pizza? Thanks!
Yes wood much nicer
Do you have the recipe for the Jalapeno popper pizza?
Hi when you used the pizza door did you use the vent closed like the pizza door instructions say?
The temp vs time graph for both doors was just what I was looking for, thanks for that. I like the big glass window on the full door, but always worried about heat loss from every opening. Looks like it doesn't matter too much. Still however, I get curious what a custom door for the half door would do.
That's a great point, I'm surprised they didn't think to include a little hinged door halfway down, that way you can pick to leave it halfway open like this half door, or fully close it if you wanted.
Great video. Would the half door work well with a wood fire?
Nice oven!Could you tell me please the height between cooking floor and dome?Thanks
I would love for you to review Onni new Karu 12g oven.
Great and helpful review. You made me feel better about the oven not reaching 950, as all the materials and advertising say it does. Has anyone gotten the oven close to 950 with propane?
Can you link the 16 in lloyd pan?
Here it is: www.amazon.com/dp/B07MCDPQBR/?tag=palapizzas-20
Great video what pizzasauce did u use
Thank you! I do have a recipe for my pizza sauce on the site located here: palapizza.com/recipe/the-ultimate-homemade-pizza-sauce/
But sometimes I'll just take whatever high quality canned tomatoes I can find (I like to avoid the ones that have citric acid or calcium chloride). I'll put the contents of the can in a fine mesh strainer and let the water come out. Then I'll just salt it to taste and maybe crumble some dried oregano into it.
nice review.....thank you. I just bought one. can't wait for it to arrive
Looking at the Lloyd pizza disk and the reviews say the ooni is too hot and curls the pan. Did you find this an issue or am I looking at the wrong perforated 16" Lloyd pizza disk?
The one I'm using is called the Quik Disk. I read somewhere it's rated for 700 degrees, so as long as you're just using it for NY style and not Neapolitan, it should hold up ok. I've had it curl temporarily when too hot, but it pops right back down when cooling.
@@palapizzaovens perforated one? Thanks!!!
Just got one. Can’t wait to experiment
Have fun! Don't be afraid to burn some pizzas. I'd be embarrassed to show my first weeks-worth of pizzas
Hi! Nice review, thanks! How much time does the stone need to reeheat between pizzas?
Great review. Love your website, I will be using your dough calc in the future. I have been looking at the Karu 16 and have seen many reviews but the one question that I haven't seen is how does it handle multiple pizzas. We often have get togethers and pump out 12+ pizzas, how would the Karu handle this? Can the oven handle pizza after pizza while still cooking the pizza well top and bottom? What do you think is the regen time between pizzas? I'm also considering the Gozney Dome but the price tag- Ouch. However it does seem to handle multiple pizzas with little lag in between cooks. Thanks
If you don't care about multi-fuel or portability very much, I would strongly consider the Gozney Arc XL in your situation. There's also the Ooni Koda 2 Max if you are interested in cooking multiple pizzas simultaneously, but I'm a little less confident in that recommendation. I'm hoping to have a dedicated review of the Arc XL up soon and will measure the regen time for you.
@@palapizzaovens Incredible how this comment sent me to Gozney Arc XL.. Didn't even know they existed. I bought a huge traditional wood fired over from Portugal that I used when I first opened my beach club. Problem is the maintenance of wood, cutting down wood sizes with chainsaw, fire maintenance, heat soak in the day from constantly burning wood just made it impossible in hiring people - most are lazy and don't care that much..
Fast forward, I stopped cooking pizza due to the oven and just decided recently to start again, as we did really good pies.. Ooni was the original choice (as it was all I ever heard about).. But since we'll be doing multiple pies regular, it the ARC XL looks like the right fit for the kitchen & task at hand, which will be volume.
Excited to make that order and get the pies back up & running.
What about Gozney Dome, is it better than this?
The Dome is an incredible oven, that and the Karu are my only 5/5 rankings right now. I borrowed a family friend's Dome for 3 weeks to test out a while back before I started doing videos. I honestly think I can get just as good of pizzas out of the Karu, so if your goal is the best pizza for the best price, I'd go with the Karu. But the Dome is more of a statement piece for patios (one of the sexiest ovens ever made), offers a much bigger cooking area, and I'm excited to see what Gozney does with the accessory port.
I see you using a stainless steel table from ooni. Which one is it?
I believe it's the large size modular table.
Has anybody tried the half door with wood?
Do you have the baffle on or off? Is the baffle supposed to be on with the gas burner and this door?
The chimney baffle and door vent should both be open when using the gas burner
I see many users using gas and never getting to 900’s. If you use wood, you can easily get there.
Do you think having a door makes a difference? I can’t find a lot of info on weather it keeps the heat in. So many backyard pizza ovens don’t have a door and I’m trying to find an affordable one with a door.
It does help hold heat in for preheating. But once you open it to launch a pizza, a lot of that extra ambient heat that the door helped hold in is lost. With that said, the burners on some of these better pizza ovens are strong enough to heat up without a door. But I like the door on the Karu more because it helps for cooking in windy conditions
Holy crap, that dough!
Does it come with the gas conmection or is this an add on?
The gas burner is sold separately for ~$99
Is biscoto down or shamot?
The stone is cordierite.
Can this oven be used in a pizza truck?
Do you plan to review a Karu 12? The Karu 16 may be out of my price range, even though the results seem well worth the price point. Thanks for your review. Well done!
Thanks! So I originally reviewed the OG Karu 12 on my site years ago which was before I started doing video. But as for the new Karu 12G, I just ordered that and the Volt so should have those reviews up within 2 weeks.
Insane job, thanks!
Only for pizza?
Let’s see Paul Allen’s pizza oven?
Halo Versa 16 blows it away!!
That's only a gas oven so it not good if you want wood. There's really not one better than the other. It really comes down to choice and what you need.
The Versa does cook better NY styles, but it's not even close if you want Neapolitan too. The Versa temps are too low for a good Neo. So the Karu is a better overall pizza oven with a lot more versatility. I still recommend the Versa to those who only want to make NY styles tho.
Sold
I know this is a good product, but I would prefer an pizza oven with a larger cooking chamber and front opening. I just like the wiggle room. (in a perfect pizza oven world I am talking about) I get it, this thing is good on space, and it works perfectly. It is a great product!
Yeah this is about as big as it goes for the portable ovens. The Gozney Dome is the next step up (but no longer falls in "portable"), and then you have the Alfa and Forno ovens which are quite a bit larger.
You should side by side with the bertello, much better price point and I don't have any problem doing neo style with it. And you can do wood and bottom heat at the same time.
I did review the Bertello Grande here ruclips.net/video/poIM8CYWgHs/видео.html It's not often that a negative aspect of an oven is potentially too much heat, but that was my experience with it. If you use gas only, I felt that the stone got too hot compared to the rear / top flame. However, when adding wood and using it alongside the gas burner, that increased the top flame and resulted in a more even cook for me. But that removes some of the simplicity that this Karu 16 offers. You're definitely correct on the price point, it comes in around $300 cheaper. But to me, I'll pay that for the ease of use and bigger cooking area.
Ooni superior in most ways
Send to indonesia..
Ooni must be paying you more money than all the other brands. Honestly is Ooni the best?
Review? No. A description, thats all