Ooni Karu vs. "Real" Wood Fired Pizza Oven
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- Опубликовано: 26 июл 2024
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In this video I compare my Ooni Karu with my "Real" Wood Fired Pizza Oven, the Impexfire Maximus. This oven is a clone of the very famous PizzaParty Wood Fired Pizza Oven.
At first we I compare all the facts of these ovens and later we do a Real Time Cooking Comparison followed by a taste test! :) Let's see if the Ooni can stand a chance against this real wood fired pizza oven.
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ESSENTIAL PIZZA EQUIPMENT:
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* kit.co/NicosKitchen/essential...
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Timestamps:
Intro 0:00
Size, Weight, Portability 0:22
Fuel & Refueling 1:11
Price 2:10
Build Quality, Design 2:37
Cooking Experience & Who are these Ovens for? 3:47
Why did I buy these Ovens? 5:20
Real Time Cook Comparison 6:11
Cooking Results 8:56
Taste Test 9:43
Conclusion & Outro 10:38 
Хобби
Great job on this vid, Nico. Really appreciate a non-sponsored, actual real life review.
Thanks very much! :)
Can’t wait to get both! Thank you!
Wow.. you came through on the big oven show-off! 🥂
Dang.. I would love that Maximus for all the same reasons you do, the authentic look and feel is fantastic!
Of course our Ooni's have the travel advantage, and also quite versatile with other bakes and broils.
Thanks for this episode Nico.. 🤜💥🤛
Haha! Thank you for your nice comment!
Yeah, the feeling when firing it up is just awesome! What pizza oven do you own, if you own one at all? :)
One of the best comparisons I’ve seen. Great job 👍
I love your thumbnail! And your video, it's very interesting and informative! And your Pizza as well of course! Looking delicious as always! 😋👍
Thank you for your nice comment! :)
Great comparison video. Good explanation and no time wasting. Keep up the good work!
Hey! Thank you so much! :))
Very objective comparison. I liked your video and your pullover. Greetings from Budapest :)
Great! Thank you for sharing this. It was useful for me. I love your hoodie! Timea from Hungary
Great job dude. That was a lot of work that you put in. 🙏🏽
Thank you so much!!
HAHAHAHA The german bit with the insect was hilarious!
I am glad you found it funny :D this happens really often honestly haha
Great video thank you! Oh and nice hoodie too! 👌
Hey! Glad you liked the video! I really like my hoodie too :P thanks!
awesome reviews I ordered my prime pizza oven 8 months ago will be shipped before holidays I can not wait to start making pizzas
Sounds great!! I am sure you will have lots of fun with it!! :)
Loved your video! Keep it up!!!!
Hey! Thanks for your nice comment! :)
Thank you Nico for this vid :)
Good job Nico! Sadly its only breakfast and now I want some pizza!!
Thanks! Haha I have eaten pizza for breakfast many times 😂
Great job, great information... making me hungry!!!
I like your video ;0) great job
Wow That Maximus looks awesome! Last weekend I’ve tried the gasburner on my karu and i loved it so much… my dream oven is the Alfa brio… but atm I think I will just buy an gas pizzaoven wich is much cheaper. And yes I haven’t tasted any difference between wood and gas.
Hey! Thanks for your comment! I like the gas burner too, but only after I modified it.
The maximus oven is quite nice, but Alfa has much better quality for a much higher price.
You could take a look at the gozney dome if you want a dual fueled pizza oven! :)
I personally can hardly taste any difference from gas and wood with Neapolitan Pizza. ;)
Hi Nico,
Dein channel ist wirklich super :). Ist eigentlich unter den Schamottsteinen beim Maximus Ofen die Keramikfasermatte sichtbar wenn man ein Stein nur leicht anhebt oder ist eine Edelstahlplatte vorhanden? Es wäre nett, wenn du mal nachschauen könntest.
the Ooni's get the job done. The new Karu 16 looks incredible. I have had the Pro for close to 2 years, and...although it's not a coal fired slice at Sally's Apizza in New Haven CT, it's pretty darn good..
I agree! The Pro is also really good and the Karu 12 was like a Pro in a smaller format.
The karu 16 is just kind of over priced tbh.
@@nicoskitchen5954 i agree. I guess that's their earliest pricing; I guess they're trying to appeal to the hedge-fund yuppies first. I asked my wife for a joint birthday / Christmas gift for the Karu 16! I hear the insulation is better and I like making pizzas in the middle of the winter. Do you know if the ooni pro gas burner is compatible?
@@Viva_la_natura the insulation honestly does not matter that much. I am fine with my karu in winter as well! But it's a nice to have for multiple pizzas after one another. The prices probably will not drop at all, because that didn't happen with any Ooni product thus far... :/
The Pro burner is not compatible, so you are looking at around 900€ to buy one with the gas burner. Jeeeez
It's not that bad having to pop a wee little bit of wood into the Ooni every other pizza. Would love to have a larger oven which could take proper logs too. The Maximus looks awesome!
Hey! Thanks for your comment. Yeah it's not a big deal for a couple of pies, but for a pizza party it's just annoying after a while and if you leave the fire unattended for just 5-8mins it's out :/
@@nicoskitchen5954 , you underestimate my love of setting things on fire (responsibly), quite happy poking a small fire :) but yes, big logs with less fueling would be great. Purchased the Ooni as not enough time to build a proper pizza oven this summer. It'll be in a summer place in Finland where there's infinite wood and usually 6 to 10 people to cook for - every day.
@@PhilipLeichauer haha I love fire as well! That sounds awesome though! I am sure you will have fun with the Ooni too!
I use a combination of lump wood coal and wood chunks…works beautifully. The Karu is the right size for my needs, however, there is a learning curve. Haven’t yet used the LP gas attachment.
Hello, could you make a video using the Maximus in depth, your videos are really good
Hey! Yeah, I can do that! :)
HI, thanks for your good comparison test, defenitivly i will choose the big one. The tast of the pizza with wood flame is really better than gaz one. I m also interesting for the maximum test with quantity of wood in order to do various pizza. Have a nice day! Emmanuel
Very good comparison in deed to know more about both pizza Oven. I already have the Ooni Multi fuel one and thinking of buying the latest one which takes less time to heat up, However, I also had a look at the new electric Sage The smart Oven Pizzaiolo. So, I really would appreciate if you could manage to compare Ooni Multi fuel pizza oven with The smart Oven Pizzaiolo.Thank you.
Hey! Thanks for you comment! Unfortunately, I don't own this unit, so I cannot help you with that :(
Great Review, I was thinking about getting an Ooni!
Thanks! It's a neat little oven! ;)
Really good comparison, One question - what temperature do you get the oven to before starting to cook your pizzas? thanks
Hey! I aim for 400-420 on the stone und a strong burning flame, so I get an oven temp of about 450-500.
Thank you!
You're very welcome! :)
Super Video, hab gestern den Ooni bestellt :)
Sehr cooles Ding! Auch den Karu? :)
@@nicoskitchen5954 Jap, Karu 12. Mit dem Rabatt echt nen super Angebot. Kanns kaum abwarten, dass er ankommt. :D
@@negus8810 super! Ganz viel Spaß damit!! :)
I guess one benefit of the Maximus you haven’t mentioned is you could also use it to bake breads. Is this something you have tried? Maybe an idea for a future video!
Hey! True that, but I am not that familiar with baking bread yet. I want to try it in the future though for sure! :)
No you cannot use it for bread.....too hot
@@MAGICHORSEMAN
I know this is late but if you wait until the flame dies out. Remove most coals and close the damper and door you should be able to bake a loaf as far from the fire as you can.
I have baked quick buns in it, out of pizza dough to make sandwiches immediately as soon as it’s baked.
I have just thought of a turning pizza ceramic stone. Just get a hoop of steel and a tub of ceramic balls that you use in pie baking.
Put the balls loose in the hoop thats just slightly lower than the height of the balls then place the circular pizza stone on top. Then get a slightly larger diameter hoop to contain the pizza stone. You can then score the edge of pizza stone with an angle grinder so you can grip the edges for turning your pizza in a small gas powered ooni type oven
I would like to give you my tomato base recipe.
One can of peeled plum tomatoes
4 table spoons tomato puree
Half teaspoon ground cumin
Half teaspoon of freshly ground fennel seeds
A pinch of salt and chili
1 heaped teaspoon sugar
Liquidise the can of tomatoes and pour into the ingredients.
Only use one soup spoon per small pizza
I find this'll be the closest recipe that the Italians will not tell you.
I got this from the husband who stole it from the Italian wife.
7:04 Watcha PRO in Action! Just kidding, we all have one of those eventually!
If you run charcoal as a base in the Karu you won't be adding wood as often. I think the Biscotto stone available for the Ooni would help the base not burning.
5:00 how to make the perfect calzone xD
Way to go making me hungry and craving a pizza
That's how my pizza videos are supposed to be :P :)
Question, if you want to do multiple pizzas, which one would be more cost efficient? You might be able to cook 2 pizzas simultaneously on the big one, but the Ooni is significantly smaller, meaning less wood, thoughts on that? Btw. If you were to use wood/charcoal in the Oonie oven the results would have been much closer.
7:54 where did you buy the Maximus?
Pizza party has as an option the Italian tile
How does the Maximus differ than pizza party?
Sehr leiwand!
Awesome video! I'm sorry I didn't find it sooner. I don't think you have to add more wood after 5 minutes in the karu, that depends on the type of wood, if you use soft wood it will ignite in less time, but for less time. The problem is cutting the hardwood to fit in the small space. It piss me off. Thats the reason i have two ovens like you. With the large oven you can use the large firewood, it may take longer to heat up, but you can leave it alone, in the karoo with hard wood, you have to add firewood every 15 minutes.
Hey!
Yeah I hardly use the Karu with wood at all any more. It's just not worth the trouble. Btw I also use hardwood (beech) but I still have to refuel like all the time, which is just annoying.. 😅
Thanks for you comment! :)
Hey Nico!
Could you give us a short update about the problem with the gas burner?
Im thinking of buying the gas burner attachment.
Hey there! I am pretty certain I found 2 issues with the gas burner. 1) My old one was apparently defective, the new one is working a bit better. 2) the version for Germany with the 50mbar regulator is not that amazing, because the flame burns in a straight line and very "clean" instead of it burning a bit "messier" which would help to spread the heat in the oven more evenly. This results in the stone not getting hot enough as the heat just goes right out of the oven again. If you live outside of Germany or Austria I think you will enjoy it a lot!
Thank's for your answer!
As I also live in Austria I think I will try the modification someone suggested in the comments of your gas burner review.
@@Luukass1 Hey! Yeah, I am probably going to try it as well soon and maybe even make a video out of it! :)
Now I am hungry 😢😅🔥
Haha I'm sorry! ;)
A proper Wood fire oven brings the pizza to another levell no gas or eletric can do.
I wonder if one could bake a few loaves of sourdough bread in the bigger oven?
That works for sure! :)
hello, greetings from spain
congratulations for the review, please, i have a question
I would like to ask you a question about the maximus oven, and I want to know what material it is made of, and if it has rock wool as insulation under the stone where the pizzas are baked, as I have that doubt after having seen some videos of similar ovens, and it seems a little dangerous to have that material that can give off toxic fumes or gases.
I would be of great help your explanation, greetings and I hope your answer : )
Hey!
After some quick research I found this info on the manufacturer's website:
Outside: Aluminium wall
Inside: Stainless steel Double wall with high temperature ceramic blanket and a special fire-Blanket.
Floor: Refractory Tiles
Front: Refractory cement (lafarge) and inside structure forged iron
Chimney: 100% Stainless steel
ceramic fiber is the standard for pizza oven insulations, so I would not worry about that. I also would never have noticed any forms of weird smell or anything like that.
Hope this helps!
@@nicoskitchen5954 hello nico, thanks for the reply: )
ok, you can't see any cracks or anything on the inside of the oven, can you? how would you say the quality of its construction is?
What is your model of maximus oven? it would be a great help as I really like its size.
please, which oven would you recommend if you had to buy just one? i have been wanting to buy a pizza oven for a long time, and i like the maximus for its size, and also the ooni, i am quite undecided...which one do you recommend?
thank you very much again, and I look forward to more pizza recipes in that oven...could you make a calzone, and also a new york style pizza? i would be very grateful.
Hey! I also explain most of these questions in the video, so I would recommend rewatching it 😅
I can't see any cracks or anything. The build quality is alright. Not perfect, but it's fine.
This is the 60x60cm stone floor version.
If I could only choose one of them, I would go for the Ooni, because of the price, performance and versatility.
I will make some other pizza styles in the future and yeah, I could also make a calzone video! :)
Hope this helped!
@@nicoskitchen5954 hi nico, thanks for replying
yes, I've seen the video at least 3 times, the thing is that I don't understand English very well, and there are parts that I don't understand very much hehehehe
so, do you recommend the ooni over the maximus? from the ooni i like the pro model, because it allows a bit bigger pizzas, and the karu 16 i also like it.
I like the size of the maximus, it's more comfortable to turn the pizzas and all that.
I am quite undecided hehehe, I would like it to allow me to make various types of pizza, not only Neapolitan, but also Roman, New York, Calzone ....
thank you very much and I look forward to new recipes
Oh, now I understand! :)
Yeah, if I had to choose one I would pick the Ooni, especially if this is your first oven.
The Pro or the new Karu 16 are really good as well. The Karu 12 is still the best value pizza oven from every unit I know. Maybe also consider shopping for used models!
You will probably end up using gas more than wood, because it is easier, so I would also recommend to take a look at the Roccbox by Gozney!
You can make all sorts of types of pizzas in the ooni, probably even more comfortably because you can regulate the heat really well when using gas! :)
Happy to help!
first is the dough preparation, then dough manipulation into the pizza itself, then comes your heat source! In that order of importance in my opinion!
Hey! Yeah, I guess, but you really need a good oven with a high temp to make awesome pizza. You could have the best dough in the world, but if you have to cook it in a regular home oven, it will never be as good, unfortunately!
I think you forgot to say that in a real oven a person is able to cook with kitchen pots and trays, while on a ooni it's impossible to roast f.ex. a full chicken
True!! Definitely something to consider! :)
Hey everyone! I wanted to let you know that Ooni offers a whopping ❗ 20% OFF ❗ everything (except the Karu 16) for the Black Friday week!! So now is the best time to pick one up!!
Get the discounts via the links in the video description!! ;)
I would love to eat either one :)
Me too :D
sheeeeeesh
$2000 v $399.95 I don't run a restaurant, I'll stick with my Ooni Kari.
Ciao from italy!!!
Greetings to the new European Football Champions! 🔥 ;)
the mat finish is probably ceramic coating
What is the temp of the floor in the maximus when younstart baking? And also what is tye max temperature you were able to reach in maximus? (Floortemp)
It's somewhere between 420-450 :) I've never tried to reach a higher temp than 450, but it could probably reach more.
@@nicoskitchen5954 Ah, okok. I just got the oven and will attempt the first cook. I am a bit worried about the floor, maybe change from those bricks that came with it to biscotti di sorrento to not burn the bottom in higher temps. But that's nothing that you had issues with?
@@ah6137 hey! I would suggest to just try it out multiple times before even thinking about getting different stones! For me the oven works really well and also I think the floor is good as it is :)
@@nicoskitchen5954 thanks for the reply. I just tried it and was not super satisfied but I think the problem was me not the oven (first time in wood oven) used only ooni 12” for several years. Pizza was white but hard/crispy not airy and fluffy as in ooni. You think it was the temp? I realise I have a lot to learn with how to fire the wood and heat control uf
@@ah6137 I see! Just give it time. I think the results are awesome. Make sure to have the stone hot enough and a strong flame when cooking and then you should be good! :)
Nothing wrong with your turning peel skills.
Can it be used indoors If I choose to use gas supply?
Hey! According to Ooni, no! But I have seen people do it with an open window. Would not recommend it though!
@@nicoskitchen5954 I see. Thanks for your fast reply! I thought if I use it with gas is just like an usual oven. :D
How much would you happily pay for each pizza in a restaurant?
Where I live, Neapolitan Margherita Pizza is around 7-10€. So I guess I'd pay that haha
It's really not close. I HAD an ooni I replaced it with a clementi 80x60 pulcinella. It cooks faster, has better taste, cooks hotter, and far more versatile. Nothing besides a pizza fits in the ooni
The wood fired can also bake bread
maybe if you gave it to someone who didn't know which is which would be a better evaluation
Indeed! Maybe next time!
You make me doubt... Why not maximus ?
What do you mean exactly? :)
@@nicoskitchen5954 my first option was ooni karu... now i don't know if the maximus is the best option or not after seeing your video.
Sauber jung!
Thanks! :D
I wonder how "far infrared ray" affects the argument... in terms of texture and taste
I assume the oven with more stones emits far infrared more?
Nothing beats wood flavor to me lol
i can hardly taste any difference at all with neapolitan pizza. anything that cooks in less than a minute has no time getting any smoky flavour i think!
pizza t-shirt pog
Hahaha! The shirt is awesome! Got is as a gift.
dicker oven
Thanks for the video. Just commenting to say you look exactly like the bully from Encino Man. Give it a watch if you haven't already.
HAHA I don't know wether that is a compliment or not, but thanks ;D
that is not a traditional wood fired oven, the OONI IS NOT GOOD cooking in the flue IS NOT GOOD.
the ooni should be running on wood for this comparison...the gas is cool tho.
Wood is wood
🤦♀️
It´s not interesting to compare one oven using wood with one using gas.
Wood and Gas perform pretty much the same tbh. Gas is more consistent with the heat, so it is actually more similar to a big oven, where the heat is always more consistent.
As I said in the video the only real downside of using wood in the Ooni is that you have to refuel often.
FAKE y mal actuado
Terribile pizza..pizza in Italy is not like that.
So how is it different then? 😅
@@nicoskitchen5954 at first glance I can say that you have to let it rise again
@@tavolondario I think it was pretty much perfectly risen, but I am not an Italian, I guess. Don't know why my pizza would be terrible then, even if it didn't rise enough.
Nothing is wrong with that pizza, its a good pizza. Im a pizza chef of 20years
@@nicoskitchen5954 non volevo essere scortese
I've just done a video comparing a 1992 Vauxhall Vectra to a 2021 Bugatti Veyron. Both work, but one doesn't move from my driveway. Do you want to watch it???? didn't think so. Clown.
I love having my Pizza, just how momma did it back in Portugal..... good old Portuguese pizza mmmmmmmm.