OoniKaru 12 Multi-Fuel Outdoor Pizza Oven – Portable Wood and Gas Fired Pizza Oven with Pizza Stone, Outdoor Ooni Pizza Oven - Woodfired & Stonebaked Pizza Maker, Countertop Dual Fuel Pizza Oven

This is worth every penny! I purchased Ooni Karu 12 this summer and haven't stopped using it. It is an amazing oven, that really reaches temperatures of 450c plus! I only use it as a wood fired oven and have not purchased the gas attachment. The oven helps me to produce professional standard Neopolitan Style Pizzas that taste amazing. It takes approximately 60-90 seconds per pizza, but make sure you keep an eye on it... Takes a bit of practice to ensure you get it perfect! Highly recommended this oven.

From the moment it arrived I could tell it was a high quality product, it is solid, well insulated and so simple to set up.I’ve previously bought a cheaper Fresh Grills oven which was useless and never achieved a decent cooking temperature and ended up at the recycling plant!The Ooni 12 got to 400 degrees and was ready to cook in about 15 minutes.The pizzas produced were as good as the best I’ve had in any restaurant, the only problem now is that the family will be round all the time expecting to be fed pizza!I can’t praise it highly enough and for £299 it’s a bargain when you consider the build quality.

Build quality, packaging, everything superb.We burned regular ‘petrol station forecourt’ kindling stakes and we easily got the temp up to 400degC measured using the OONI temperature gun (sold separately).1st use: 16 person pizza party baptism by fire (literally!) We used pre-made pizza bases (twin pack for £1.25 from Sainsbury’s, can’t go wrong) and the results were great. Rotate the pizza every 20 seconds, don’t overload them, and you can have it done in under a minute.Keep the fuel compartment topped up as per the instructions and it’s fairly plain sailing.Even with a pizza stone in a fan oven at 220degC you won’t get anywhere near the results this thing gets you in a minute.On 2nd use we went for the ‘fresh’ rolled square pizza dough and this was trickier as the sauce quickly makes the base sticky and unwilling to leave the peel.My tip for that is to flip the base over before you load it and rub in lots of ground semolina (widely used to ‘crisp up’ bases anyway) until the underside of the base is dry, then it will fly off a dusted peel no worries.With a bit of patience you can very quickly get great results, get a production line going and you can have a great shindig. Bring on the summer!!Highly recommended.

This was easy to assemble and after a practise run the oven was up and running. I had underestimated how quick the oven cooked the pizza and it was a bit of a disaster. The second time I used it, it produced amazing pizza. I cooked it for 30 secs then I turned it and cooked it for another 30 secs it was crispy and well cooked. Lovely Pizza.

I've made pizza for years using an indoor pizza oven, but always felt the pizza was just not quite there.Bought this as a couple of friends had said they loved theirs.I used lumpwood charcoal and oak hardwood. My infrared thermometer was peaking at 510C.The pizza went in (no tray) and 90 seconds later was ready. I turned it halfway through as the flame is at one end and will burn the pizza there if you make it on the large side.Best pizza I've made!!!

Love it! Really love it! Everyone who has tried the pizzas I've made with it has loved it!That's all I need to say!(except that I really recommend the gas attachment, and a launching peel, and a turning peel, and an IR thermometer, and, of course, a pizza cutter, and not forgetting a board to cut the pizza on)(basically, it's amazing, but don't forget that you probably need to spend quite a bit extra to ensure you're making pizzas conveniently and reliably)

Absolutely chuffed to bits with this pizza oven - bought a cheaper one 1st and it was so cheap and rubbish I sent it back before using it - the ooni is in a class of its own !! 100% would recommend to everyone

Best pizzas I've ever had. Love the whole process and so satisfying once you get it right. Takes some practice but it's brilliant