Ooni Karu 12 Pizza Ovens, Heated Mini Oven with Wood or Charcoal, Pizza Oven for Garden, Pizza Maker, OON UU-POA100

In my household we have a Home Made Pizza night most Fridays, so I regularly cook pizza. If you want a wood fired Pizza oven and you don’t have the room to have one built, permanently in your back garden, this is a great alternative to still be able to get that wood fired taste we all love. It takes about 25 minutes to heat up, and you do have to regularly add more wood to keep it going because of its compact size. It is really easy to set up, you simply fold out the legs, slide in the pizza stone, and attach the chimney.it then compacts down after you have finished for easy storage. It is well made and doesn’t have a window like some of the more expensive ovens, which is a good thing in my view because it makes the oven more durable. Pizzas cook within a minute to a minute and a half, so you must regularly turn the pizza to stop it burning. This for me was great value and should stand the test of time because it is well built without any fancy extras that could go wrong.

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.

Work really well. Very fast cooking time and delirious pizzas. Cooked chicken wings with seasoning on, crispy skin and juicy inside. Worth every penny.

Love this pizza oven. The pizzas it produces are tasty and we also purchased the gas add on for ease of use. Easy to set up and fantastic quality for the money.

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.

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 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.

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!!!

Utilisé depuis plus d’un an et demi, je recommande vivement l’achat de ce modèle à mes amis, lors d’événements l’effet wahou est garanti avec de bonnes pizzas dignes d’une pizzeria

So easy to use. Looks great and incredible quality. Couple of natural fire lighters, some hardwood and it really is ready to go in 15 minutes. 6 pizzas in no time (60 to 90 seconds) and very little ash / mess from the burner. Seems incredibly efficient - hardly needed to top up (2 sticks of 10-15cm to keep it warm for 15 mins).

Super piec, swobodnie osiąga nawet 500 stopni C przy opalaniu drewnem. Nie znalazłem nic lepszego na rynku poza droższym modelem Ooni Karu 16.

美味しく焼けました。とても使いやすく思う。燃焼効率がとても良いので、薪を多く消費する。窯の温度をキープして、2枚目、3枚目を焼く時には薪をくべるタイミングや量は慣れた方が良いかと思う。

Alle Angaben des Herstellers stimmen. Wir haben den Ofen mit Buchenholz angefeuert. Nach knapp 10 Minuten war der Stein auf 420 - 480 Grad aufgeheizt. Die erste Pizza sah nach 30 Sek schon gut aus, raus gedreht und nochmal 30 Sek.... gut der Rand hatte heftig Röstaromen 😁 die abgebildete Pizza war 2 x 20 sek. im Ofen.... Holz nachlegen ist kein Problem, es raucht auch nicht, entzündet sich schlagartig. Die Flammführung im Ofen sorgt dafür das die Pizza oben wie unten perfekt wird. Unter dem Ofen habe ich gerade mal 55 Grad gemessen. Die Hülle erreicht ca. 160 Grad. Insgesamt ein gelungenes Produkt das von uns eine Empfehlung mit Sternchen bekommt. Nachtrag: erster Flammkuchen-Test. Alle 15 Sek. um 90 Grad drehen - nach 60 Sek. der perfekte Flammkuchen. Für einen Pizza- oder Flammkuchenabend braucht es nur 3-4 Holzscheite die auf die passende Größe gebracht werden müssen. Geniales Teil, geringer Aufwand - bei uns gibt es jetzt öfter auch mal kurzentschlossen Pizza oder Flammkuchen. 2.Nachtrag: nach mehreren Pizza-Experimental-Abenden lassen wir jetzt die "Vordertür" weg wenn die Pizza im Ofen ist. Sobald sich der Teig im hinteren Teil hebt, raus um 180 Grad drehen und wieder rein. Gleiches Spiel. Dann nochmal für 10 bis 15 Sekunden die beiden anderen Seiten. Ergebnis: perfekte Pizza. Boden kross, nichts verbrannt. Wir machen den Pizzateig übrigens nach dem Ofen beiliegenden Rezept.