Just bought an Ooni Karu 16. It’s much less expensive and since I’ll only be using it once a week, I can’t justify paying double for the Gozney. The Karu is also smaller and since my patio is relatively small to begin with, I appreciate the space savings. Chef, I cannot tell you how much I love your videos! I’m determined to learn to make great pizza and because of you, I’m on my way. People like you who share their expertise so willingly and openly are some of the best human beings. Thank you so much.
Are you meant to cook on gas with the door closed and chimney on with the 16? I have the Karu 12 and you are meant to take the chimney off, plug the hole and leave the door open when using gas.
I bought the Ooni 16. I typically “pre-heat” with gas then introduce the wood. I then pull the gas burner out and then just go all wood for cooking. Has worked out so far
Sounds great 👍 I bought the Bertello Grand so I could burn wood and propane simultaneously. But, I really do it the same way! I just don't have to remove the propane burner.
I have a Karu 12. AND I LOVE IT. I've used it about a dozen times (only use wood) and pizzas turn out stellar (thanks to your poolish recipe ❤). I bought it because of the great reviews and the price point. $350. The Karu 16 is $800! I've made up to 10 pizzas in a go and it works beautifully. Do I wish it were bigger? yeah. but the smaller size is also VERY portable. 26 lbs compared to 62 lbs. The size of the pizzas are smaller, but that also isn't a problem. They're more of a 'personal' size, so everyone gets to make one with whatever toppings they want. And that's half the fun of it. And I have a Weber already to do all those other things I might want to make in a bigger oven. And the temp gauge? nice, but when my infrared thermometer works just fine, i dont need to spend an extra $450 for a thermometer upgrade.
I agree with you 100% If I'm not drinking too many beers while I cook I can cook a pie every 6-7 minutes. I've cooked up to 22 pizzas in a night in my front yard with my neighbors. This is using charcoal and almond wood. The pro is highly portable too. I take it all over camping and to family's house out of town.
The Gozney is drop-dead gorgeous, but its steep price and lack of portability make the Ooni a no-brainer, especially when you consider the nearly identical results.
The Gozney really isn't significantly more expensive. Plus, considering how long and how much I plan to use it I think it would be a mistake not to consider the Gozney!
I’m considering Ooni since my friend can get them discounted (30%) which is significant considering how expensive these ovens are. I just can’t get use to pizzas being upwards of $30-40 in this day and age. Growing up in the 80s and 90s on $2.50 for a slice and a Coke after school were great memories.
This was a very nice "Comparation". Even before the video started I wanted to hate the Ooni and love the Gozney. But this was a tie. The Gozney looks like a traditional brick oven. Cooking with wood vs gas seems to be quite different results. I can't understand the reason but wood and gas ovens have the same temp. but in the end the pizza is slightly different.
I like the consistency of heat from the dome since you're not opening and closing a door everytime you turn, and the flame on the side lets you see cooking easier.. I vote Dome (I'm an Ooni owner)
One point not mentioned - the Gozni stone is twice as thick as the Ooni's (30mm vs 15mm). In LA in the summer you might be fine with back to back cooks, but in the Northeast in the winter, the Ooni will have a much longer refractory period, so back-to-back pizzas will be a problem.
On my dome, I stack wood on the right hand side and then light the gas burner on low. I let the stone heat up to 300C and see the wood charring. I turn up the gas to full and the wood bursts into flame. I then turn off the gas and slide the puck over the gas burner to protect it and cook with wood.
It’s a huge difference in price, 100% more for the dome. The pizzas were pretty close in comparison. I’m sure with the same amount of practice on both, you wouldn’t notice any difference. The dome is prettier, but the Ooni is more portable. So it would probably depend on your wallet and the end use.
For that type of money you might as well get the dome. Looks a lot better too. Karu 16 is way overpriced, if you wanna go down a price point you should get the koda 16 that is really amazing for its money
Well, the dome is twice the price of the Karu. I think that the Karu 16 is expensive, but the Dome is way overpriced. Yes the dome is really nice looking, but at$1800 for the dual fuel version and another $300 for the stand that’s pretty much required to hold the oven. Ooni can be bought for less than $900 with dual fuel option and you can add Ooni’ s $200 for their table. But the Ooni can fit on any outdoor table, whereas the Dome has a larger footprint and 130lbs weight, so you are probably stuck with the $300 stand. Both are pricey, but the dome is probably out of reach for most, and not in the same competition group with the Karu. Roccbox and the Karu are closer in price, and I feel the Karu 16 would easily win that comparison.
Gozney is beautiful. But the pizzas are identical between the Gozney and the Ooni. If money is no object- Gozney. If you can come up with other ideas for the extra $1500 you’ll save with the Ooni, go Ooni. I went Ooni and the Gozney became a distant memory. :) Great video Vito - THANK YOU!!!
@@TheCameltotem The karu 16 is way better than the koda. The karu 16 has about 1/2-3/4 inch (not sure) of insulation that covers the FULL length of the oven. No other ooni oven has this kind of insulation. Plus the ability to use the door on gas. The ooni pro is insulated but barely has any. Because the karu 16 is available at retail stores you can buy it at 30% off sometimes with a coupon off one item sometimes.
I was lucky enough to get a Dome during their first drop. Wood version only. The convenience of gas isn’t something I care for since I get great joy from learning how to maintain a fire at any temp. I can say that using Texas post oak wood gets my oven a roaring 1200F which turns it into a steakhouse broiler. It’s also gorgeous to look at! Great review!
@Vito would love to see a wood to wood comparison of the two! And would love to hear your thoughts on yumminess factor between wood vs. gas - and any additional thoughts you might have on cooking anything that’s not actually pizza in these ovens. Thanks!
I just bought the ooni 16.I haven't picked it up yet from ACE HARDWARE . I'm going to cook with charcoal and wood ,the traditional East Coast style .I like the idea of adding the " grilled" effect to the pizza .The gas burner is optional with the ooni ! I bbq alot so lump charcoal is right up my alley . Great video on the 2 ovens .I went with the OONI because it's nice and compact !
I was surprised that they were so similar in the cook. I choose the Gozney but would feel good about either. I love watching you make great authentic pizza, an I aspire to be good enough at making it that I am as proud of it as you are. Keep the great pizza coming!
I bought the dual fuel Gozney and I love it. I use the steam port on the back to bake bread. I also put it in the back of my truck and took it to poker night. I have a maxim about buying things. You will eventually forget what you paid for something, but the one that makes you happiest. For me, that was the Dome.
I've been having so much fun using the Karu 16 with wood and lump wood charcoal. I'm new to making pizza in a pizza oven and never made this type of pizza before I got this one. I've only had it a little over a month and I've been baking pizza in it over 3 weekends with temperatures barely above freezing. It heats up quickly, and by the time I prepare the second pizza, it's already ready to go. In fact, the stone gets hotter between pizzas because I add more fuel (one or two pieces of wood). We move the oven around on our deck depending on the occasion, so it's great that it is so lightweight. Very happy with this pizza oven. Thanks for sharing this comparison!
These times i trained every day to make pizza like you ! You are the king of pizza ! I did a little bit of cook in french on my channel and i will totally make a video about your recipe , technique and your love of pizza ! take care man ! you're the best
I own a Karu 16 and with a bit of practice and adjustments to my dough recipe (and of course watching Vito's channel) I am starting to turn out some pretty good pizzas using both wood and gas. Still not at Vito's level but I am getting better. There is no question the Karu 16 is a great oven particularly considering price and transportability (cant wait to take it to my friend's house for a big pizza party...I am going to blow'm away with this oven and the pizzas). But here's the thing, ...I want both ovens! The Dome looks awesome and I suspect it is more versatile (and maybe more forgiving) given its size and construction. Just going to need to convince my wife that it's worth the price (and yard space)... No problem...just keep making pizzas for her :)
Hi sir Vito lacopeli my name is christ Tsimba from the republic of Congo and I've been following you on your youtube channel and I must say you've been a blessing to me troughout your wonderful pizza tutoriels and by doing so you've stired my passion for pastry.
Highly relevant for me, as I am wanting to upgrade specifically to one of these two models from the Ooni Fyra 12 that I'm currently using (and enjoying), but want to upgrade to serve parties. I think the deciding factor for me is the fuel flexibility: The Dome can accommodate both gas and wood simultaneously, the Kyra 16, from what I understand, cannot. I am biased, however, in that I like the flavour that the wood imparts. I like the idea of having both fuels going simultaneously. Thank you, Vito!
Both give great results. I have had a Gozney Roccbox for only one month and are loving it. The extra room and viewing space in these are awesome, and maybe an upgrade for me sometime in the future. Great knowing the Ooni peel is bigger and could be probably bought separately, while the Gozney are using the same size that come with the smaller Roccbox. Love you vids Vito...keep it up.
I have both of these ovens. I bought the Ooni when I gave up that the Dome would come to Canada, and then it comes to Canada! I really liked the Karu but had a few observations. With Propane, I cannot get it past about 830f and the stone takes a long time, never quite reaching 800. The temp drops FAST when the door is open and cooking multiple pizzas back to back cools it down. The control at the back is terrible, especially given the depth of this unit (you're not putting it on a regular counter!). I loved the wood/propane/natural gas options, but find the gas flame is very close to the pizza so if not careful you can overcook/burn the top before the dough is ready. Turning the flame down helps, but the unit drops temp fast so you're slowed to the next pizza (not a big deal to me, I'm not trying to speed load them). The dome's opening is actually smaller! While I can make a 16" pizza in the Ooni, I cannot in the Dome. The peel would need to get into the Dome, then turn, since the flame or wood would be under a 16" peel. Again, not a big deal, but a surprise. Make a mess in the dome's floor? Turn it up for 45 minutes and you're left with white dust. Open the week chute and sweep the dust into it. That's a stellar feature, much better than the old wood oven I had! The dome stand is extremely well built, making it a very good value to me, and the height makes watching and handling the pizza much easier than the Ooni. The Ooni is deeper, so if you're a little aggressive setting the pizza in, you're fine. I hit the back of the dome the first time I used it. That wall is hot, so pizza gets stuck there (the 45 minute 'self clean' took care of it). The Ooni isn't as well insulated. I got mine in very early spring in Canada and the outside temperatures really affected it, keeping it on some days to low 700's no matter what I did. The roccbox also had this problem. I haven't had the Dome in Winter but I think it will fare better, especially with the rope door. Also, the Dome is certified for indoor use, if vented. That was a feature for me. My walk out basement is cool in the winter. I'll go down watch TV, make pizza's and enjoy the radiant heat. My wife comments on the heat coming off the dome thinking it might extend our fall evenings outside! Both are great, and while I prefer the Dome, I'm not selling the Ooni yet. Oh yeah - Dont' drop anything on the door. Cleaning it is a serious pain!
Great review! Reading this I finally realized the Dome was available in canada and ordered. I had been on the mailing list but some reason I missed it. I'm on Vancouver island and plan to use the Dome year round. It does hold heat well AND it looks great in my side yard
THE REAL MASTER OF PIZZA IS Vito LACOPELLI don't forget his name. it's definition of mastering. listen everything he say like a ninja master. this guy change people life.
I like the interior size and side flame of the Dome. Also, the better insulation of the Dome. The cook seemed the same on both. Thank you for the synchronized comparison!
The Dome is definitely prettier to look at. But like many here, I will only be using this likely one evening on a weekend. So hard to justify the additional cost. If it were lower in price I'd go for the Dome. But based on my usage and budget, Karu.
Hey, Vito. You as a pro with these ovens: *Please cook at least 5 pies in a row,* better 10. Only then, one can make an educated decision. Will the Ooni hold temperature in such a cook - that would be a major thing. If not, and 5-10 pies in a row are a must, then the large, expensive Gozney Dome will gain more interest. But even then, the Roccbox would be nice to see in comparison to the Dome. As far as I know, the Roccboc will cook continuously. I did cook 10+ in a row in the Roccbox, but I have had plenty of time between the pies, because I was just too slow to prepare and cook one right after the other. Granted, the dome is somewhat beautiful, but if the Roccbox delivers and gives portability, then this would be something to consider. If the Ooni will lose to much temperature after 10 pies, an the Roccbox and the Dome won't, then for those who wish to bake a bunch at once, the decision will weight between price/looks/portability, and at the very end: Propane consumption/hour or cook? It would be great, if you could weigh the propane cylinders before the 10 pie cook and after. I bet quite a few of your audience lives in countries where the powers charge quite a steep fee on the propane price itself (taxes, co2, etc). So it matters if for 1-3 pizzas I need 1 pound or two to three pounds for a cook. I just assume, that the Dome will use at least 1.5 times the gas of the Roccbox. I can however not assume how the Ooni compares. It has the cover in the front, but then the open chimney and probably a less efficient insulation, compared to the Roccbox. So the Ooni might even require more propane than the Roccbox?
nice oven comparison. i think the gozney is moe consistent from the first pie to the second pie, BUT....The gozney is more than twice as expensive as the ooni, plus, the gozney is not currently avaliable (at least in the United States)
I think it all comes down to if you want portable or not. I use mine to tailgate at Bears games and the Ooni is great. Could not bring the dome to a game with me. Ooni wins for my purpose. But Dome looks great if you want a permanent set up at home. I use my OOni as a wood burning and have used the gas attachment once. Wood fire is better so for in my experience.
Regarding wood-burning ovens, I got rid of my wood-only oven because stoking the fire takes time and constant oversight. With my gas Ooni, I use it much more and I don't see a substantive difference in quality except the temperature is much more consistent with gas. At the end of the day, those conveniences make a gas oven so much more worthwhile.
Agreed. The pizzas are only cooking for 90 seconds and you can't even taste the wood if you're using a wood-fired oven. I do toss a few small pieces of hardwood on the side because it smells nice while the oven is heating up. Once the wood stops smoking and ignites, there is no smell. Gas is far superior to wood for control and convenience.
@@einfussganger i thought the same thing, if it's cooking for 2 minutes will the wood even make a difference, its not like smoking some ribs for 12 hours
The OOni is the winner. The Gozny looks good, but it's almost 2 1/2 times more expensive than the Ooni. I like the door on this Oooni which would be good to bake foccacios, deep dish pizza, meats, bread etc. I also like the fact that you can use all wood, or all charcoal or a combination of both on the Ooni .It also has a gas option for propane or natural gas. The Ooni would definitely be more portable than the Gozny The only thing I would like changed on this Ooni Karu 16 is the burner control which should be put in the front like the Gozny. I currently have the Ooni Koda 16 and will be upgrading to the Oooni Karu 16, adding the gas option for propane. Ill keep the Koda 16 for a while because it's lighter than the Karu 16 and I can carry and move it myself. Thanks for a really wonderful video, as always. I would love to see you cook a typical New York style pizza with around 50- 62% hydration at around 550- 600F in both of these ovens. Being brought up in Brooklyn, N.Y. my preferred go to pizza is still the New York style I grew up with. 💕💕💜💜👍👍💜💜💕💕
For the difference in price I have to say the OONI puts up an amazing pizza. After watching this video I am glad I have one sitting in my dining room waiting to be assembled. That being said you wouldn’t believe what I just made on a pizza still in my oven. I swear it tastes like I went to a pizza shop. You guys pizza making skills are incredible!!! Subscribed.
Both performed very well with little difference between pizzas. However, I would like the versatility of smoking, roasting and baking, for which I believe the Dome would have the advantage. For pizza only, I would lean towards Ooni based on price and portability. For greater versatility and good looks, the Dome gets my vote. A Gozney will be in my future, and hopefully very soon. Thanks again for all of your great videos, Vito! You are now the ONLY pizza guy I watch on YT.
@@BirchWeber Yes, I purchased the Dome last fall. It is fantastic, as expected, for pizzas. I have not yet had time to experiment with anything other than pizzas as yet, however I am a big fan of rustic breads, which I'll try next. I will probably be adding an aftermarket door for that. You will not go wrong with a Dome, but just be sure it will have adequate capacity for whatever you are planning to bake in it. If you have the space and a bigger budget, consider building one with some size to it. If space wasn't a factor for me, that would have been my ultimate choice. Good luck in whatever you choose!
Vito, salutti di Colorado Springs, Argentina! Tu sei bravo, Il vero pizzaiolo! Mi piace un po piu il Dome ma due forni sonno una machina!! Gratzie per insignare il vero arte dil pizzaiolo!!! Tu sei il Maradona della pizza!!
Great comparison - I fell in love making Pizza watching your videos. Vito, for the Ooni, there is a "gas door" available which should be used when the oven is powered with gas.
Great video!!! Maestro Iacopelli, you are also a maestro of instructional videos! I have an Ooni Karu. It's my second Ooni. I almost wore out first my 16 inch multi-fuel Uuni--yes, the old Uuni. The Karu is better engineered. The window stays clean and it easily self cleans at high temperature. If you load it with dry hardwood it goes to more than 1,000 degrees and turns everything inside to white ash. At that temperature it's also great for charring a sous vide steak! Because they were equal for Neopolitan pizza, the Ooni is the clear winner! If the Ooni were slightly less efficient it would still be better at a price that is $1,000 less. It is also luggable in an ordinary SUV. I will be taking mine on the road for our Thanksgiving family reunion. We will eat pizza on the Wednesday night before Thanksgiving. More pizza is eaten on the night before Thanksgiving than any other day of the year!
Buona sera Chef Iacopelli and tks for the demonstration. As I intend (probably) to buy à pizza oven on spring, I've appreciated your vidéo. I think I'll choose OONI for its dimensions. My brother and I follow you since one year approximately and we are extremely satisfied by all your receipes 😋😋. Grazie mille e buona continuazione. 😉
Vito, its working , im getting smal result, my first primo bambino napoli pizza ( poolish) 24 hour in home oven 220 celcius with pizza stone, GRAZIE GRAZIE MILLE !!!!
I would prefer the Ooni because it’s portable. But I stick with my Weber genesis 1 Grill which cooks my pizza also in just 2, 2 1/2 minutes. Thanks for the video. Saves me a lot of money
I think if money is no object then everyone would want the dome but I'm really surprised how well the ooni does! Like Vito says, pretty much the same. One big plus for the ooni is that it looks like it uses way less gas though.
Dome! Dome is the real thing! Ooni is great but more of a gadget design-wise. Dome is the point of reference for the pizza oven category for domestic use. By the way I own a Ooni Pro. And can’t wait to buy a dome, as soon as it becomes available in the EU.
I have been watching a lot of your videos maybe to many. I find them to be extremely informative and enjoyable. The only problem I am having is now I am developing an Italian accent and I can’t stop. I speak to my wife and daughter with an Italian accent. Well anyway thank you for your videos.
Price comparison - the ooni is cheapest, around £300 less and ooni, that swings it for me. Though I have a roccbox, which is excellent. Thanks guys great video ❤
Ciao Vito, sei davvero un grande! Ti auguro di arrivare presto a 1 milione di iscritti, ma secondo me i tuoi video dovrebbero avere 1 Miliardo di visualizzazioni!!! Grazie per i tuoi insegnamenti! Ciao
I have a 12” Karu it’s fantastic but the aesthetics of the Dome is fenomenal judging by the pizza they both cook evenly great but if we go by price range ooni is better I’m on a wait list for the dome which is the one a dream off
My Dad has the big Ooni oven which has the burners on 2 sides. He carries it everywhere in his camper car. Ooni is so great because its so easy to carry everywhere :D
Thanks for the “comparision” 😁. I was considering these exact two ovens and you made my choice to go with the Uuni Karu because at more than half the price the result was almost identical.
I like the Dome, more room built better controls up front, better insulted better style. I like the way the Dome baked better, and more controlled flame.
I would GLADLY accept either one if someone got it for me as a gift. However, if storage space at home is a problem, I'd go for the Ooni Karu. But over all, i would prefer the Gozney (Dome) because of how much more space you have to maneuver the peel when you want to rotate/turn the pizzas, while they're cooking. I can work with the Ooni Karu, but with just a bit more difficulty because there isn't as much space to maneuver the peel. I'm glad you brought up the fact that the temperature dial (gas dial) is placed on the back side of the Ooni. It isn't a deal breaker, but if you really want more precise and quick control, the best design has the dial placed in the front of the oven..... so, yes.... another +1 for the Gozney. But don't get me wrong though: the Ooni really punches above its class and still delivers very respectable results!! There is only one other metric/measurement I would've hoped you could include...... that would've been which one saves you more gas. In other words, which oven is more efficient to operate. (Do you need to buy gas more often for the Gozney or the Ooni?) Maybe next time, we can see that comparison too? :)
@@planetfriendlyfirewood I have the ooni karu 16 and was planning on purchasing the dome and selling the karu would it be worth it or not really? Thanks.
@@juanation619 I don’t think you’ll gain much using just gas. I would say internal size is similar on gas and as you see in Vito’s video, they cook similarly. But if appearance is important and you’re happy to spend twice as much, I agree it’s far prettier!
Wached *all* your videos till the end, smashed the like and shared with 3 friends. I think I became a pizzaiolo just from your channel Vito, you are the best!!
I now own both. The Dome is my hands down favorite as the door on the ooni makes me crazy. The larger size on the dome is also easier to manipulate the pizza. The Ooni is now my travel oven.
I just found the Dome last night after seeing the Gozney Roccbox quality but in a bigger platform. That made me search further and found the Oonie and then shortly after found you and the Dome which is really nice. For the difference in size of cooking surface, I would choose the Oonie for you have about the same outcome of quality for almost 3 times less cost. $699 for an Oonie with the ability to use wood when you choose to vs $1,999.00 for the Dome. The Dome is a beautiful oven with a few nicer features. I would prefer a glass door on the Dome for windy cold nights and more versatility in the oven however so the Oonie shines with that feature. Can't go wrong with either oven obviously!
The point with the Ooni is it’s portable and you can take it everywhere I have a big brick wood fire oven but I love the Ooni because it heats up in about 40 minutes and my wood fire oven takes an hour and a half to two so if I’m doing a party the big wood fire oven if I’m just doing a couple the Ooni
I have the Karu16 wood only, took me about 20 pizzas to perfect it, and I have made literaly NO pizzas before this, but now I cook perfect neopolitan style pizzas every time. Would love to see them head to head with wood option only also! I've preordered the Dome, but I'm super pleased with the Karu16 so am probably gonna cancel the Dome order. Can you do a heads up comparison with wood only? Love your videos Vito!
May I ask: how do you make the pizza with wood/charcoal only? My understanding is you start out with charcoal to get the heat up and then add wood just before you put the pizza in. I don't own one. Just contemplating getting one in the future.
Both ovens work. I will say that I cook pizza’s in my Ooni 16” only with wood. I haven’t had luck getting the gas system to get the oven hot enough. The wood will really get the over hot and it seems to work faster than the gas.
Old video and I don't have either. But I have had a Gozney Roccbox for over 2 years now. For me, it'll be Gozney all day long. I cook 3 pizzas at a time in rapid succession and it keeps up.
While I can see why you would open the door on the Ooni to see how the temp would drop but the fact is that you can keep the door closed and close the chimney baffle to keep the heat in. No effort required. That's part of the design that comes with the oven and IMHO should be taken into account as part of the design. Ooni has other oven without glass doors and they put a door on the Karu for a reason. But great video though. Always good to see a top pizza chef making videos about the best food ever!
I like the Karu 16, but with wood fired, no gas. I can maintain the temps of stone in the 670's and ambient in the 600's. Thinner crust pizza, but comes out great. I cook them in summer about every 2 weeks and have special times with friends, family and a nice bottle of wine!
Thanks for the video comparisons,I have been using a Roccbox (from Gozney) for years, and just got my new Dome. I’ll say some of the shortcomings of the Ooni seem to be only moderate improvements over the Roccbox which figured into my decision to buy the Dome. The Dome not only has addressed all of those shortcomings, but will have some new accessories in the very near future( including a door and a steam injector ) which will vastly enhance its versatility and the overall experience. I really feel like the Ooni is a really fun and effective pizza oven, however the Dome can really open a new world of outdoor cooking. I don’t think cost comparison of these two is fair as I think they really belong in two different classes.
In an oven where flame is present steam will be completely ineffective, even with a closed door, you still have to leave the vent open, steam will scape instantly. I still like the Dome, being able to see the side that's cooking against the flame is a big plus to me and certainly don't want to open and close a door (Ooni) that the glass will need to be cleaned when using wood.
@@mikey19608 My hope is that with bread baking you can raise your oven temp, cut your flame, place the door on ,and rely on the ovens heat retention then steam without an open flame.
From what I see, the Dome has much thicker insulation, which may lead to more heat retention should you have a pizza party, and be making pizza for several hours, the extra thick insulation would be a benefit. And, the as regulator in front is definitely a plus. But, at nearly twice the price, you must be really able to drop that coin to justify those 2 advantages. They cook the same, so for me, the Karu would be the logical choice. And, I do think that you should do wood fired comparison.
I agree. If you're really serious about pizza parties it's a shame that you have to spend $800 more to get your oven to reheat quickly enough to bang out a bunch of pizzas. Unfortunately, it seems like the Dome is discontinued. Also it looks like a giant barbecue with a dome on it and there are much more attractive home backyard pizza manufacturers, like Clementi. However, then, to get an oven that's not an absolute eyesore, you're paying $1,000 more for gas burner insert. To be honest, I cant find and aesthetically pleasing---yet practical--- pizza oven for a reasonable price point. I have the ooni Pro now... it works just fine for a pie...
I've scoured the internet for just about every type of pizza oven, from $200 to $10,000. This video echoes my #1 conclusion, which is that provided you are making a few pizzas at a time (typical family pizza night), and have proper technique and experience, almost all of them give very similar results for this type of pizza. Going up in price buys you: 1.) Ease of use 2.) Versatility 3.) Ability to cook a greater variety of food and greater quantity of pizza/food between recharges. Both of these ovens provide slot nicely into their respective price ranges, adding more of the above abilities than more inexpensive ovens but less than you'd get going up in price.
i will order a dome this year .although the ooni did really well in comparison i have roccbox so not bothered about portability the dome looks awesome great video 🙂
I've heard the Ooni with the pellet option is the most convenient to use and provides wood flavored taste. The Wood option also great taste but more work to provide wood during cook and the gas is convenient but with no wood taste. would like to see a comparison or opinions on these Ooni options. Keep up the great work. Love your channel.
I’ve e got the Ooni Fyra 12 (wood pellet) and love it. Convenient and super portable. I do wish the Fyra had a glass door like the Karu. I smell upgrade in the future ;)
For consistency when testing, I like that you are using it the way most people would use it; however, I think both ovens should have had the doors off or on. It would be interesting to see what other things you can cook in both. Both are a steep price when considering it only does one thing.
My observation - from an engineering PoV - the position of the burner in the Ooni being central to the door aperture is a better design. Hence why it cooked as well as that lovely but HUGE Dome (which, again from an engineering PoV isn't a Dome at all - but a Donut! )
Only problem with the burner being in that position is as soon as you open the door you lose a lot of heat where the dome has positioned the burner on the side so it keeps the heat in hence not needing a door. In saying that I chose the Karu 16 and it’s a great oven. There’s a new door option as well which turns it into an open pizza oven without the need to close the door when cooking.
Thanks 🙏 VITO!! A comparison I truly wanted to see! I personally wouldn't have directly compared these two ovens. But I was also l considering these ovens as well as the Cru 32 and Pro? (the large one). I prefer wood fired 😁! But I like the ease of propane, do you have a preference? CONGRATS ON THE NEW BAMBINO, TOO! Love you and your pizza 🍕😁
oh you know you how much love your Gozney Vito . Its a better oven but twice the cost. Worth it if you want to be a serious pizzaalo My Gozney will be here in a few weeks, cant wait
DOME easier to use in my Opinion Vito, looks better too… they just need to work out the problems with the stones cracking before I spend my $$$ … I have an OONI 16….❤️ it, but DOME looks and cooks Wonderful in my Opinion….👍🏻👍🏻👍🏻🍕🍕🍕
What you liked more ? Ooni or Dome
dome
Dome
I like the dome because the insulation is better and the flame regulator is easier accessed. Can’t fault the Ooni either though. Both are great.
That's rhetorical right? Dome.
PIzza 🍕
Just bought an Ooni Karu 16. It’s much less expensive and since I’ll only be using it once a week, I can’t justify paying double for the Gozney. The Karu is also smaller and since my patio is relatively small to begin with, I appreciate the space savings. Chef, I cannot tell you how much I love your videos! I’m determined to learn to make great pizza and because of you, I’m on my way. People like you who share their expertise so willingly and openly are some of the best human beings. Thank you so much.
Are you meant to cook on gas with the door closed and chimney on with the 16? I have the Karu 12 and you are meant to take the chimney off, plug the hole and leave the door open when using gas.
The Ooni is also very portable.
I bought the Ooni 16. I typically “pre-heat” with gas then introduce the wood. I then pull the gas burner out and then just go all wood for cooking. Has worked out so far
That’s a great tip.
Sounds great 👍 I bought the Bertello Grand so I could burn wood and propane simultaneously. But, I really do it the same way! I just don't have to remove the propane burner.
@@jonspeak2807 How are you liking the Bertello Grande? Have you owned others for comparison?
So the ooni 16 is ok with wood?
@@johnarkinjose9748 works great with wood…
I have a Karu 12. AND I LOVE IT. I've used it about a dozen times (only use wood) and pizzas turn out stellar (thanks to your poolish recipe ❤). I bought it because of the great reviews and the price point. $350.
The Karu 16 is $800! I've made up to 10 pizzas in a go and it works beautifully. Do I wish it were bigger? yeah. but the smaller size is also VERY portable. 26 lbs compared to 62 lbs. The size of the pizzas are smaller, but that also isn't a problem. They're more of a 'personal' size, so everyone gets to make one with whatever toppings they want. And that's half the fun of it. And I have a Weber already to do all those other things I might want to make in a bigger oven. And the temp gauge? nice, but when my infrared thermometer works just fine, i dont need to spend an extra $450 for a thermometer upgrade.
I have had an Ooni for almost 5 years and absolutely love it! The pizzas get made in about 90 seconds. It is the best pizza ever!
I agree with you 100% If I'm not drinking too many beers while I cook I can cook a pie every 6-7 minutes. I've cooked up to 22 pizzas in a night in my front yard with my neighbors. This is using charcoal and almond wood. The pro is highly portable too. I take it all over camping and to family's house out of town.
$1700 for a pizza oven is too steep for me. I love my Koda 16.
@@geofflinder589 Actually, they were on sale at Costco two weeks ago for $399.
@@bakingwithmarcia7522 the dome was $400. ?
Doubt it
@@usavideogames7599 no, the Ooni
The Gozney is drop-dead gorgeous, but its steep price and lack of portability make the Ooni a no-brainer, especially when you consider the nearly identical results.
It’s not a no brainier at all really. The dome has so much more versatility. Has steam attachments for bread, can cook wood fired chicken etc
Exactly I could get 2 Ooni for the price of one Gozney. Although the dome looks a lot better! Similar results
The Gozney really isn't significantly more expensive. Plus, considering how long and how much I plan to use it I think it would be a mistake not to consider the Gozney!
@@jonspeak2807 the gozney is $1000 more than the ooni, that’s pretty significant especially considering the ooni is less than $1000 itself
I’m considering Ooni since my friend can get them discounted (30%) which is significant considering how expensive these ovens are. I just can’t get use to pizzas being upwards of $30-40 in this day and age. Growing up in the 80s and 90s on $2.50 for a slice and a Coke after school were great memories.
I love that when he tested the outside insulation he put down his thermometer and used his hands to tell us how hot it was.
Thanks for this video, Vito. The Dome is prettier, but the Karu cooks just as well for half the money. I'd probably go with the Karu.
The fact they cook identical for the most part the portability of the Ooni makes it the winner in my opinion
This was a very nice "Comparation". Even before the video started I wanted to hate the Ooni and love the Gozney.
But this was a tie. The Gozney looks like a traditional brick oven. Cooking with wood vs gas seems to be quite different results.
I can't understand the reason but wood and gas ovens have the same temp. but in the end the pizza is slightly different.
I like the consistency of heat from the dome since you're not opening and closing a door everytime you turn, and the flame on the side lets you see cooking easier.. I vote Dome (I'm an Ooni owner)
One point not mentioned - the Gozni stone is twice as thick as the Ooni's (30mm vs 15mm). In LA in the summer you might be fine with back to back cooks, but in the Northeast in the winter, the Ooni will have a much longer refractory period, so back-to-back pizzas will be a problem.
On my dome, I stack wood on the right hand side and then light the gas burner on low. I let the stone heat up to 300C and see the wood charring. I turn up the gas to full and the wood bursts into flame. I then turn off the gas and slide the puck over the gas burner to protect it and cook with wood.
It’s a huge difference in price, 100% more for the dome. The pizzas were pretty close in comparison. I’m sure with the same amount of practice on both, you wouldn’t notice any difference. The dome is prettier, but the Ooni is more portable. So it would probably depend on your wallet and the end use.
For that type of money you might as well get the dome. Looks a lot better too. Karu 16 is way overpriced, if you wanna go down a price point you should get the koda 16 that is really amazing for its money
Totally agree, Karu is too overpriced... 699 with gas burner would be good price point.
Well, the dome is twice the price of the Karu. I think that the Karu 16 is expensive, but the Dome is way overpriced. Yes the dome is really nice looking, but at$1800 for the dual fuel version and another $300 for the stand that’s pretty much required to hold the oven. Ooni can be bought for less than $900 with dual fuel option and you can add Ooni’ s $200 for their table. But the Ooni can fit on any outdoor table, whereas the Dome has a larger footprint and 130lbs weight, so you are probably stuck with the $300 stand.
Both are pricey, but the dome is probably out of reach for most, and not in the same competition group with the Karu. Roccbox and the Karu are closer in price, and I feel the Karu 16 would easily win that comparison.
Gozney is beautiful. But the pizzas are identical between the Gozney and the Ooni. If money is no object- Gozney. If you can come up with other ideas for the extra $1500 you’ll save with the Ooni, go Ooni.
I went Ooni and the Gozney became a distant memory. :)
Great video Vito - THANK YOU!!!
@@TheCameltotem The karu 16 is way better than the koda. The karu 16 has about 1/2-3/4 inch (not sure) of insulation that covers the FULL length of the oven. No other ooni oven has this kind of insulation. Plus the ability to use the door on gas.
The ooni pro is insulated but barely has any.
Because the karu 16 is available at retail stores you can buy it at 30% off sometimes with a coupon off one item sometimes.
I was lucky enough to get a Dome during their first drop. Wood version only. The convenience of gas isn’t something I care for since I get great joy from learning how to maintain a fire at any temp. I can say that using Texas post oak wood gets my oven a roaring 1200F which turns it into a steakhouse broiler. It’s also gorgeous to look at! Great review!
@Vito would love to see a wood to wood comparison of the two! And would love to hear your thoughts on yumminess factor between wood vs. gas - and any additional thoughts you might have on cooking anything that’s not actually pizza in these ovens. Thanks!
There’s too much variation in technique to compare wood.
I just bought the ooni 16.I haven't picked it up yet from ACE HARDWARE . I'm going to cook with charcoal and wood ,the traditional East Coast style .I like the idea of adding the " grilled" effect to the pizza .The gas burner is optional with the ooni ! I bbq alot so lump charcoal is right up my alley . Great video on the 2 ovens .I went with the OONI because it's nice and compact !
I was surprised that they were so similar in the cook. I choose the Gozney but would feel good about either. I love watching you make great authentic pizza, an I aspire to be good enough at making it that I am as proud of it as you are. Keep the great pizza coming!
I bought the dual fuel Gozney and I love it. I use the steam port on the back to bake bread. I also put it in the back of my truck and took it to poker night. I have a maxim about buying things. You will eventually forget what you paid for something, but the one that makes you happiest. For me, that was the Dome.
I've been having so much fun using the Karu 16 with wood and lump wood charcoal. I'm new to making pizza in a pizza oven and never made this type of pizza before I got this one. I've only had it a little over a month and I've been baking pizza in it over 3 weekends with temperatures barely above freezing. It heats up quickly, and by the time I prepare the second pizza, it's already ready to go. In fact, the stone gets hotter between pizzas because I add more fuel (one or two pieces of wood). We move the oven around on our deck depending on the occasion, so it's great that it is so lightweight. Very happy with this pizza oven. Thanks for sharing this comparison!
These times i trained every day to make pizza like you ! You are the king of pizza ! I did a little bit of cook in french on my channel and i will totally make a video about your recipe , technique and your love of pizza ! take care man ! you're the best
I own a Karu 16 and with a bit of practice and adjustments to my dough recipe (and of course watching Vito's channel) I am starting to turn out some pretty good pizzas using both wood and gas. Still not at Vito's level but I am getting better. There is no question the Karu 16 is a great oven particularly considering price and transportability (cant wait to take it to my friend's house for a big pizza party...I am going to blow'm away with this oven and the pizzas). But here's the thing, ...I want both ovens! The Dome looks awesome and I suspect it is more versatile (and maybe more forgiving) given its size and construction. Just going to need to convince my wife that it's worth the price (and yard space)... No problem...just keep making pizzas for her :)
Hi sir Vito lacopeli my name is christ Tsimba from the republic of Congo and I've been following you on your youtube channel and I must say you've been a blessing to me troughout your wonderful pizza tutoriels and by doing so you've stired my passion for pastry.
Highly relevant for me, as I am wanting to upgrade specifically to one of these two models from the Ooni Fyra 12 that I'm currently using (and enjoying), but want to upgrade to serve parties.
I think the deciding factor for me is the fuel flexibility: The Dome can accommodate both gas and wood simultaneously, the Kyra 16, from what I understand, cannot. I am biased, however, in that I like the flavour that the wood imparts. I like the idea of having both fuels going simultaneously.
Thank you, Vito!
I vote we officially change the word comparison to comparation. Love you Vito! Your videos are always great!
Both give great results. I have had a Gozney Roccbox for only one month and are loving it. The extra room and viewing space in these are awesome, and maybe an upgrade for me sometime in the future. Great knowing the Ooni peel is bigger and could be probably bought separately, while the Gozney are using the same size that come with the smaller Roccbox.
Love you vids Vito...keep it up.
I have both of these ovens. I bought the Ooni when I gave up that the Dome would come to Canada, and then it comes to Canada! I really liked the Karu but had a few observations. With Propane, I cannot get it past about 830f and the stone takes a long time, never quite reaching 800. The temp drops FAST when the door is open and cooking multiple pizzas back to back cools it down. The control at the back is terrible, especially given the depth of this unit (you're not putting it on a regular counter!). I loved the wood/propane/natural gas options, but find the gas flame is very close to the pizza so if not careful you can overcook/burn the top before the dough is ready. Turning the flame down helps, but the unit drops temp fast so you're slowed to the next pizza (not a big deal to me, I'm not trying to speed load them).
The dome's opening is actually smaller! While I can make a 16" pizza in the Ooni, I cannot in the Dome. The peel would need to get into the Dome, then turn, since the flame or wood would be under a 16" peel. Again, not a big deal, but a surprise.
Make a mess in the dome's floor? Turn it up for 45 minutes and you're left with white dust. Open the week chute and sweep the dust into it. That's a stellar feature, much better than the old wood oven I had!
The dome stand is extremely well built, making it a very good value to me, and the height makes watching and handling the pizza much easier than the Ooni.
The Ooni is deeper, so if you're a little aggressive setting the pizza in, you're fine. I hit the back of the dome the first time I used it. That wall is hot, so pizza gets stuck there (the 45 minute 'self clean' took care of it).
The Ooni isn't as well insulated. I got mine in very early spring in Canada and the outside temperatures really affected it, keeping it on some days to low 700's no matter what I did. The roccbox also had this problem. I haven't had the Dome in Winter but I think it will fare better, especially with the rope door. Also, the Dome is certified for indoor use, if vented. That was a feature for me. My walk out basement is cool in the winter. I'll go down watch TV, make pizza's and enjoy the radiant heat. My wife comments on the heat coming off the dome thinking it might extend our fall evenings outside!
Both are great, and while I prefer the Dome, I'm not selling the Ooni yet.
Oh yeah - Dont' drop anything on the door. Cleaning it is a serious pain!
Proper feedback. Thanks
Great review! Reading this I finally realized the Dome was available in canada and ordered. I had been on the mailing list but some reason I missed it. I'm on Vancouver island and plan to use the Dome year round. It does hold heat well AND it looks great in my side yard
Youre an inspiration, chef. You remind me of a guy I used to work with. Very passionate, high energy, very fun to work with
Good review Vito. I like that you joke around and don't take yourself too seriously. Can't wait to try your pizza recipe today.
THE REAL MASTER OF PIZZA IS Vito LACOPELLI don't forget his name. it's definition of mastering. listen everything he say like a ninja master. this guy change people life.
I like the interior size and side flame of the Dome. Also, the better insulation of the Dome.
The cook seemed the same on both.
Thank you for the synchronized comparison!
I've got the Karu 16 and love it. For the price and portability, you can't beat it. That said, the Dome sure looks nice. 😁. Love your channel!
16:40 Master launch from Francesco. Bravo!👏
The Dome is definitely prettier to look at. But like many here, I will only be using this likely one evening on a weekend. So hard to justify the additional cost. If it were lower in price I'd go for the Dome. But based on my usage and budget, Karu.
Hey, Vito. You as a pro with these ovens: *Please cook at least 5 pies in a row,* better 10. Only then, one can make an educated decision.
Will the Ooni hold temperature in such a cook - that would be a major thing. If not, and 5-10 pies in a row are a must, then the large, expensive Gozney Dome will gain more interest. But even then, the Roccbox would be nice to see in comparison to the Dome. As far as I know, the Roccboc will cook continuously. I did cook 10+ in a row in the Roccbox, but I have had plenty of time between the pies, because I was just too slow to prepare and cook one right after the other. Granted, the dome is somewhat beautiful, but if the Roccbox delivers and gives portability, then this would be something to consider. If the Ooni will lose to much temperature after 10 pies, an the Roccbox and the Dome won't, then for those who wish to bake a bunch at once, the decision will weight between price/looks/portability, and at the very end: Propane consumption/hour or cook?
It would be great, if you could weigh the propane cylinders before the 10 pie cook and after. I bet quite a few of your audience lives in countries where the powers charge quite a steep fee on the propane price itself (taxes, co2, etc). So it matters if for 1-3 pizzas I need 1 pound or two to three pounds for a cook. I just assume, that the Dome will use at least 1.5 times the gas of the Roccbox. I can however not assume how the Ooni compares. It has the cover in the front, but then the open chimney and probably a less efficient insulation, compared to the Roccbox. So the Ooni might even require more propane than the Roccbox?
Whats your current opinion? And I think the chimney is for wood fired only so there is an extra valve to open the chimney and close it.
I just ordered the Dome because it hits the sweet spot in price between the Ooni and higher end ovens from Lynx, Alfresco, Alfa,…
I have been waiting for someone to compare with Gozney Dome and Ooni Karu 16 for a long long time! I love u
Both ovens make great pizza. I'm really curious to see when cooking with wood.
thanks vito love you channel.
Yes! Pyro up some wood! And flavor imparted.
nice oven comparison. i think the gozney is moe consistent from the first pie to the second pie, BUT....The gozney is more than twice as expensive as the ooni, plus, the gozney is not currently avaliable (at least in the United States)
I think it all comes down to if you want portable or not. I use mine to tailgate at Bears games and the Ooni is great. Could not bring the dome to a game with me. Ooni wins for my purpose. But Dome looks great if you want a permanent set up at home. I use my OOni as a wood burning and have used the gas attachment once. Wood fire is better so for in my experience.
Regarding wood-burning ovens, I got rid of my wood-only oven because stoking the fire takes time and constant oversight. With my gas Ooni, I use it much more and I don't see a substantive difference in quality except the temperature is much more consistent with gas. At the end of the day, those conveniences make a gas oven so much more worthwhile.
what about the flavour?
Agreed. The pizzas are only cooking for 90 seconds and you can't even taste the wood if you're using a wood-fired oven. I do toss a few small pieces of hardwood on the side because it smells nice while the oven is heating up. Once the wood stops smoking and ignites, there is no smell. Gas is far superior to wood for control and convenience.
@@einfussganger i thought the same thing, if it's cooking for 2 minutes will the wood even make a difference, its not like smoking some ribs for 12 hours
The OOni is the winner. The Gozny looks good, but it's almost 2 1/2 times more expensive than the Ooni. I like the door on this Oooni which would be good to bake foccacios, deep dish pizza, meats, bread etc. I also like the fact that you can use all wood, or all charcoal or a combination of both on the Ooni .It also has a gas option for propane or natural gas. The Ooni would definitely be more portable than the Gozny The only thing I would like changed on this Ooni Karu 16 is the burner control which should be put in the front like the Gozny. I currently have the Ooni Koda 16 and will be upgrading to the Oooni Karu 16, adding the gas option for propane. Ill keep the Koda 16 for a while because it's lighter than the Karu 16 and I can carry and move it myself. Thanks for a really wonderful video, as always. I would love to see you cook a typical New York style pizza with around 50- 62% hydration at around 550- 600F in both of these ovens. Being brought up in Brooklyn, N.Y. my preferred go to pizza is still the New York style I grew up with. 💕💕💜💜👍👍💜💜💕💕
For the difference in price I have to say the OONI puts up an amazing pizza. After watching this video I am glad I have one sitting in my dining room waiting to be assembled.
That being said you wouldn’t believe what I just made on a pizza still in my oven. I swear it tastes like I went to a pizza shop.
You guys pizza making skills are incredible!!! Subscribed.
Gracie! Good information. Yes please use both ovens with wood. I am deciding which pizza oven to purchase.
Both performed very well with little difference between pizzas. However, I would like the versatility of smoking, roasting and baking, for which I believe the Dome would have the advantage. For pizza only, I would lean towards Ooni based on price and portability. For greater versatility and good looks, the Dome gets my vote. A Gozney will be in my future, and hopefully very soon. Thanks again for all of your great videos, Vito! You are now the ONLY pizza guy I watch on YT.
Did you ever get one? I also want an outdoor oven for more than just pizza. Do you think you were right about this?
@@BirchWeber Yes, I purchased the Dome last fall. It is fantastic, as expected, for pizzas. I have not yet had time to experiment with anything other than pizzas as yet, however I am a big fan of rustic breads, which I'll try next. I will probably be adding an aftermarket door for that. You will not go wrong with a Dome, but just be sure it will have adequate capacity for whatever you are planning to bake in it. If you have the space and a bigger budget, consider building one with some size to it. If space wasn't a factor for me, that would have been my ultimate choice. Good luck in whatever you choose!
Vito, salutti di Colorado Springs, Argentina! Tu sei bravo, Il vero pizzaiolo! Mi piace un po piu il Dome ma due forni sonno una machina!! Gratzie per insignare il vero arte dil pizzaiolo!!! Tu sei il Maradona della pizza!!
Great comparison - I fell in love making Pizza watching your videos. Vito, for the Ooni, there is a "gas door" available which should be used when the oven is powered with gas.
My opinion? I think the spotting on the ooni looks better.
I’m extremely jealous of your turning technique. It’s spot on.
Great video!!! Maestro Iacopelli, you are also a maestro of instructional videos!
I have an Ooni Karu. It's my second Ooni. I almost wore out first my 16 inch multi-fuel Uuni--yes, the old Uuni. The Karu is better engineered. The window stays clean and it easily self cleans at high temperature. If you load it with dry hardwood it goes to more than 1,000 degrees and turns everything inside to white ash. At that temperature it's also great for charring a sous vide steak!
Because they were equal for Neopolitan pizza, the Ooni is the clear winner! If the Ooni were slightly less efficient it would still be better at a price that is $1,000 less. It is also luggable in an ordinary SUV. I will be taking mine on the road for our Thanksgiving family reunion. We will eat pizza on the Wednesday night before Thanksgiving. More pizza is eaten on the night before Thanksgiving than any other day of the year!
Buona sera Chef Iacopelli and tks for the demonstration. As I intend (probably) to buy à pizza oven on spring, I've appreciated your vidéo. I think I'll choose OONI for its dimensions. My brother and I follow you since one year approximately and we are extremely satisfied by all your receipes 😋😋. Grazie mille e buona continuazione. 😉
Vito, its working , im getting smal result, my first primo bambino napoli pizza ( poolish) 24 hour in home oven 220 celcius with pizza stone, GRAZIE GRAZIE MILLE !!!!
I would prefer the Ooni because it’s portable. But I stick with my Weber genesis 1 Grill which cooks my pizza also in just 2, 2 1/2 minutes. Thanks for the video. Saves me a lot of money
Please do a video of a wood fired pizza I’d like to see how you control the fire in these ovens
Finally a good review, I keep seeing reviews with poorly made pizza.
This is excellent.
I think if money is no object then everyone would want the dome but I'm really surprised how well the ooni does! Like Vito says, pretty much the same. One big plus for the ooni is that it looks like it uses way less gas though.
Dome! Dome is the real thing! Ooni is great but more of a gadget design-wise. Dome is the point of reference for the pizza oven category for domestic use. By the way I own a Ooni Pro. And can’t wait to buy a dome, as soon as it becomes available in the EU.
check out the Alfa Brio
I have been watching a lot of your videos maybe to many. I find them to be extremely informative and enjoyable. The only problem I am having is now I am developing an Italian accent and I can’t stop. I speak to my wife and daughter with an Italian accent. Well anyway thank you for your videos.
Got my Karu 16 on order. Glad to find this channel for pizza tips!
I like the price of the Ooni, but I like the Dome more.
Gozney is great for that extra space for turning the pizza but the ooni is great for portability
The Dome and double the price
@@fablan3308 very true, that gozney is at least 3.5k
@@dale918 it's too much money and they've had a lot of trouble with build quality sadly
£1800 you can buy a
Clementi FAMILY gas
Price comparison - the ooni is cheapest, around £300 less and ooni, that swings it for me. Though I have a roccbox, which is excellent. Thanks guys great video ❤
Ciao Vito, sei davvero un grande! Ti auguro di arrivare presto a 1 milione di iscritti, ma secondo me i tuoi video dovrebbero avere 1 Miliardo di visualizzazioni!!! Grazie per i tuoi insegnamenti! Ciao
Grazie assai caro
Grazie Vito! Mi hai fatto un regalo di compleanno! Hai più di 600mila iscritti e trovi il tempo di rispondere! Grazie!
I have a 12” Karu it’s fantastic but the aesthetics of the Dome is fenomenal judging by the pizza they both cook evenly great but if we go by price range ooni is better I’m on a wait list for the dome which is the one a dream off
I love my ooni 3 for Neapolitana pizza comes out perfecto
My Dad has the big Ooni oven which has the burners on 2 sides. He carries it everywhere in his camper car. Ooni is so great because its so easy to carry everywhere :D
Thanks for the “comparision” 😁. I was considering these exact two ovens and you made my choice to go with the Uuni Karu because at more than half the price the result was almost identical.
I like the Dome, more room built better controls up front, better insulted better style. I like the way the Dome baked better, and more controlled flame.
I would GLADLY accept either one if someone got it for me as a gift. However, if storage space at home is a problem, I'd go for the Ooni Karu. But over all, i would prefer the Gozney (Dome) because of how much more space you have to maneuver the peel when you want to rotate/turn the pizzas, while they're cooking. I can work with the Ooni Karu, but with just a bit more difficulty because there isn't as much space to maneuver the peel. I'm glad you brought up the fact that the temperature dial (gas dial) is placed on the back side of the Ooni. It isn't a deal breaker, but if you really want more precise and quick control, the best design has the dial placed in the front of the oven..... so, yes.... another +1 for the Gozney. But don't get me wrong though: the Ooni really punches above its class and still delivers very respectable results!!
There is only one other metric/measurement I would've hoped you could include...... that would've been which one saves you more gas. In other words, which oven is more efficient to operate. (Do you need to buy gas more often for the Gozney or the Ooni?) Maybe next time, we can see that comparison too? :)
I have both, and the Ooni actually feels more spacious inside than the Dome
@@planetfriendlyfirewood I have the ooni karu 16 and was planning on purchasing the dome and selling the karu would it be worth it or not really? Thanks.
@@juanation619 It really depends what your reasons for buying are - why are you looking at changing?
@@planetfriendlyfirewood I'll be honest it just looks amazing and it looks more spacious but like you said it's not, I'll mostly be using gas.
@@juanation619 I don’t think you’ll gain much using just gas. I would say internal size is similar on gas and as you see in Vito’s video, they cook similarly. But if appearance is important and you’re happy to spend twice as much, I agree it’s far prettier!
You are something else . Probably the best pizza maker in the world.
Wached *all* your videos till the end, smashed the like and shared with 3 friends.
I think I became a pizzaiolo just from your channel Vito, you are the best!!
Thank youuuu
I now own both. The Dome is my hands down favorite as the door on the ooni makes me crazy. The larger size on the dome is also easier to manipulate the pizza. The Ooni is now my travel oven.
You travel with a 60lb oven?
Ooni sells a no open pizza door for the Karu 16.
I just found the Dome last night after seeing the Gozney Roccbox quality but in a bigger platform. That made me search further and found the Oonie and then shortly after found you and the Dome which is really nice. For the difference in size of cooking surface, I would choose the Oonie for you have about the same outcome of quality for almost 3 times less cost. $699 for an Oonie with the ability to use wood when you choose to vs $1,999.00 for the Dome. The Dome is a beautiful oven with a few nicer features. I would prefer a glass door on the Dome for windy cold nights and more versatility in the oven however so the Oonie shines with that feature. Can't go wrong with either oven obviously!
The point with the Ooni is it’s portable and you can take it everywhere I have a big brick wood fire oven but I love the Ooni because it heats up in about 40 minutes and my wood fire oven takes an hour and a half to two so if I’m doing a party the big wood fire oven if I’m just doing a couple the Ooni
I have the Karu16 wood only, took me about 20 pizzas to perfect it, and I have made literaly NO pizzas before this, but now I cook perfect neopolitan style pizzas every time. Would love to see them head to head with wood option only also! I've preordered the Dome, but I'm super pleased with the Karu16 so am probably gonna cancel the Dome order. Can you do a heads up comparison with wood only? Love your videos Vito!
May I ask: how do you make the pizza with wood/charcoal only? My understanding is you start out with charcoal to get the heat up and then add wood just before you put the pizza in. I don't own one. Just contemplating getting one in the future.
@@ollieox9181 I think that's the way to do it Ollie. Charcoal burns a bit more stable.
Would love to see a video on your recommendations for reheating leftover pizza several days after making it...
Seems like a good idea to start a test to see how quickly the ovens get up to temperature, and then opening the doors to start measuring stuff.
Both ovens work. I will say that I cook pizza’s in my Ooni 16” only with wood. I haven’t had luck getting the gas system to get the oven hot enough. The wood will really get the over hot and it seems to work faster than the gas.
I love the Dome and would really like to see your wood burning comparison. Great videos, thank you Vito!
Old video and I don't have either. But I have had a Gozney Roccbox for over 2 years now. For me, it'll be Gozney all day long. I cook 3 pizzas at a time in rapid succession and it keeps up.
While I can see why you would open the door on the Ooni to see how the temp would drop but the fact is that you can keep the door closed and close the chimney baffle to keep the heat in. No effort required. That's part of the design that comes with the oven and IMHO should be taken into account as part of the design. Ooni has other oven without glass doors and they put a door on the Karu for a reason.
But great video though. Always good to see a top pizza chef making videos about the best food ever!
Great comparison video Vito. I like the look and style of the Gozney......
I like the Karu 16, but with wood fired, no gas. I can maintain the temps of stone in the 670's and ambient in the 600's. Thinner crust pizza, but comes out great. I cook them in summer about every 2 weeks and have special times with friends, family and a nice bottle of wine!
Just watched this video and the one where you flew to NY to teach how to make pizza. I love it. New subscriber alert.
Thank you so much for this comparison I really was confused which one I will buy but now I decided
Thanks for the video comparisons,I have been using a Roccbox (from Gozney) for years, and just got my new Dome. I’ll say some of the shortcomings of the Ooni seem to be only moderate improvements over the Roccbox which figured into my decision to buy the Dome. The Dome not only has addressed all of those shortcomings, but will have some new accessories in the very near future( including a door and a steam injector ) which will vastly enhance its versatility and the overall experience. I really feel like the Ooni is a really fun and effective pizza oven, however the Dome can really open a new world of outdoor cooking. I don’t think cost comparison of these two is fair as I think they really belong in two different classes.
In an oven where flame is present steam will be completely ineffective, even with a closed door, you still have to leave the vent open, steam will scape instantly. I still like the Dome, being able to see the side that's cooking against the flame is a big plus to me and certainly don't want to open and close a door (Ooni) that the glass will need to be cleaned when using wood.
@@mikey19608 My hope is that with bread baking you can raise your oven temp, cut your flame, place the door on ,and rely on the ovens heat retention then steam without an open flame.
From what I see, the Dome has much thicker insulation, which may lead to more heat retention should you have a pizza party, and be making pizza for several hours, the extra thick insulation would be a benefit. And, the as regulator in front is definitely a plus. But, at nearly twice the price, you must be really able to drop that coin to justify those 2 advantages. They cook the same, so for me, the Karu would be the logical choice. And, I do think that you should do wood fired comparison.
I agree. If you're really serious about pizza parties it's a shame that you have to spend $800 more to get your oven to reheat quickly enough to bang out a bunch of pizzas. Unfortunately, it seems like the Dome is discontinued. Also it looks like a giant barbecue with a dome on it and there are much more attractive home backyard pizza manufacturers, like Clementi. However, then, to get an oven that's not an absolute eyesore, you're paying $1,000 more for gas burner insert. To be honest, I cant find and aesthetically pleasing---yet practical--- pizza oven for a reasonable price point. I have the ooni Pro now... it works just fine for a pie...
You need to know that gas burner comes separately + 99 eu.
I've scoured the internet for just about every type of pizza oven, from $200 to $10,000. This video echoes my #1 conclusion, which is that provided you are making a few pizzas at a time (typical family pizza night), and have proper technique and experience, almost all of them give very similar results for this type of pizza. Going up in price buys you:
1.) Ease of use
2.) Versatility
3.) Ability to cook a greater variety of food and greater quantity of pizza/food between recharges.
Both of these ovens provide slot nicely into their respective price ranges, adding more of the above abilities than more inexpensive ovens but less than you'd get going up in price.
i will order a dome this year .although the ooni did really well in comparison i have roccbox so not bothered about portability the dome looks awesome great video 🙂
I would also love to see a comparison of RoccBox Gas vs any wood oven :)
I’m finally getting the gozney dome! Can’t wait to finally make a pizza!
Vito i need to thank you for your effort . Because of you i make incredible pizza at home . Thank you a lot !!!
Both ovens are good, at the end it depends what you want. Great video thanks🙏✨💫👍👌👏
I've heard the Ooni with the pellet option is the most convenient to use and provides wood flavored taste. The Wood option also great taste but more work to provide wood during cook and the gas is convenient but with no wood taste. would like to see a comparison or opinions on these Ooni options. Keep up the great work. Love your channel.
I’ve e got the Ooni Fyra 12 (wood pellet) and love it. Convenient and super portable.
I do wish the Fyra had a glass door like the Karu. I smell upgrade in the future ;)
@@romani7637 Nice one! Thanks Roman
Wow those pizzas looking amazingly tasty :) maybe a strombolie recipe video in the near future? Your the best vito :)
For consistency when testing, I like that you are using it the way most people would use it; however, I think both ovens should have had the doors off or on. It would be interesting to see what other things you can cook in both. Both are a steep price when considering it only does one thing.
They cook tons of things other than pizza.
My observation - from an engineering PoV - the position of the burner in the Ooni being central to the door aperture is a better design. Hence why it cooked as well as that lovely but HUGE Dome (which, again from an engineering PoV isn't a Dome at all - but a Donut! )
Only problem with the burner being in that position is as soon as you open the door you lose a lot of heat where the dome has positioned the burner on the side so it keeps the heat in hence not needing a door. In saying that I chose the Karu 16 and it’s a great oven. There’s a new door option as well which turns it into an open pizza oven without the need to close the door when cooking.
Thanks 🙏 VITO!! A comparison I truly wanted to see! I personally wouldn't have directly compared these two ovens. But I was also l considering these ovens as well as the Cru 32 and Pro? (the large one). I prefer wood fired 😁! But I like the ease of propane, do you have a preference? CONGRATS ON THE NEW BAMBINO, TOO! Love you and your pizza 🍕😁
oh you know you how much love your Gozney Vito . Its a better oven but twice the cost. Worth it if you want to be a serious pizzaalo My Gozney will be here in a few weeks, cant wait
Dome because it would look better in my backyard, though if I really cared about aesthetics I'd upgrade to a full bricked in oven.
I think dome becuase its got a oval shape which is best for neapolitan pizza
DOME easier to use in my Opinion Vito, looks better too… they just need to work out the problems with the stones cracking before I spend my $$$ … I have an OONI 16….❤️ it, but DOME looks and cooks Wonderful in my Opinion….👍🏻👍🏻👍🏻🍕🍕🍕