ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven Review: The Backyard Artisan’s Ultimate Verdict

There’s a universal moment of disappointment that every aspiring home pizza chef knows all too well. It’s the moment you pull your creation from a conventional kitchen oven. You did everything right: you proofed the dough for days, sourced the finest San Marzano tomatoes, and used fresh, creamy mozzarella. Yet, the result is… fine. It’s edible, but it lacks the soul of a true pizzeria pizza. The crust is pale and uniformly crisp rather than airy and leopard-spotted. The bottom is soft, not snappy. That elusive, smoky flavor of a wood-fired oven is a distant dream. For years, this was my reality. I chased that perfect bake, trying every trick in the book—pizza stones, steel plates, cranking my oven to its absolute limit—only to be met with mediocrity. This is the problem the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven promises to solve: to bridge the gap between home cooking and artisan craft, turning any backyard into a Neapolitan pizzeria.

What to Consider Before Buying an Outdoor Pizza Oven

An Outdoor Pizza Oven is more than just a novelty cooking gadget; it’s a key solution for unlocking a new tier of culinary creation right in your backyard. It’s about achieving blistering temperatures—often exceeding 900°F (480°C)—that are simply impossible in a standard home oven. This intense heat is the secret to cooking a pizza in 60-90 seconds, creating a perfectly crisp crust with a tender, airy interior, a phenomenon known as “oven spring.” The main benefits are unparalleled flavor from wood fire, incredible cooking speed that’s perfect for parties, and the versatility to cook more than just pizza, including steaks, fish, and vegetables with a unique flame-kissed finish.

The ideal customer for this type of product is someone who is passionate about cooking and entertaining, who appreciates the craft of making dough from scratch, and who craves authentic, high-quality results. They are the home chefs who have hit the performance ceiling of their indoor oven and are ready to invest in a dedicated tool to elevate their game. It might not be suitable for those who prioritize convenience above all else, live in an apartment without outdoor space, or rarely cook for more than one or two people. For those seeking a simpler, indoor solution, a high-quality pizza steel or a specialized countertop electric oven might be a more practical starting point.

Before investing, consider these crucial points in detail:

• Fuel Type & Versatility: The biggest decision is your fuel source. Wood and charcoal offer unparalleled authentic flavor and a romantic cooking experience, but they require active management of the fire and temperature. Gas (propane) offers incredible convenience and precise temperature control at the turn of a dial, making it ideal for quick weeknight meals. A multi-fuel oven, like the one we’re reviewing today, provides the best of both worlds, offering flexibility for any occasion.
• Dimensions & Portability: Consider where you’ll use and store the oven. Some models are large, semi-permanent fixtures, while others, like the Ooni lineup, are designed to be portable. Check the oven’s footprint to ensure it fits on your patio table or outdoor kitchen counter, and consider its weight (the Karu 12G is a manageable 33.7 lbs) if you plan on taking it camping or to a friend’s house.
• Materials & Durability: The oven’s body should be made from high-grade materials like powder-coated or stainless steel to withstand extreme temperatures and outdoor elements. The cooking surface, or stone, is equally important. Cordierite is a common, durable material excellent at absorbing and retaining heat, which is essential for achieving a crispy pizza base. Look for a thick stone (15mm is a good standard) as it will hold heat better between pizzas.
• Ease of Use & Maintenance: Features like a built-in thermometer, an insulated body, and a well-designed door can significantly improve the user experience. For wood-fired ovens, consider how easy it is to add fuel and clean out the ash. For gas ovens, check for reliable ignition systems. All outdoor ovens require some maintenance, including cleaning the stone and protecting the unit with a cover when not in use.

While the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven is an excellent choice, it’s always wise to see how it stacks up against the competition. For a broader look at all the top models, we highly recommend checking out our complete, in-depth guide:

First Impressions: A Masterclass in Refined Design

Unboxing the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven is an experience in itself. From the moment you lift it from its packaging, the quality is palpable. The body, finished in a sleek, powder-coated black shell, feels robust and durable, a clear upgrade designed for better weather resistance and heat retention. Assembly is refreshingly simple: unfold the legs, insert the cordierite pizza stone, and attach the chimney and fuel tray. The entire process took us less than ten minutes, with no tools required.

What immediately sets the 12G apart from its predecessor and many competitors is the thoughtful engineering. The new borosilicate glass door is a game-changer, allowing you to visually monitor your pizza’s progress without letting precious heat escape. The integrated analog thermometer, while not as precise as an infrared gun, provides a reliable at-a-glance reading of the ambient oven temperature, taking much of the guesswork out of the preheating phase. Every component, from the cool-touch handle to the chimney baffle, feels intentional and well-crafted. It’s clear this isn’t just a metal box; it’s a finely tuned cooking instrument designed by people who are obsessed with pizza. You can see its full feature set and user reviews to get a sense of the premium build quality.

Performance Under Fire: A Deep Dive into the Karu 12G Experience

An oven can look great on paper, but the only thing that truly matters is the pizza it produces. We put the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven through its paces over several weeks, testing it with wood, charcoal, and the optional gas burner to see if it truly delivers on its promise of pizzeria-quality results. The short answer? It absolutely does, but mastery requires a little practice.

Multi-Fuel Mastery: The Power of Choice

The standout feature of the Karu 12G is its multi-fuel capability. We started our journey with the purest form: wood. Using kiln-dried oak and olive wood, as one user enthusiastically recommended for its unique flavor, we fired up the oven. The experience is visceral and engaging. You build a small fire in the rear fuel tray, and within 15-20 minutes, the flames are rolling across the oven’s ceiling, and the integrated thermometer is climbing past 850°F. Managing a wood fire is an art. As one owner noted, “you need to keep feeding it wood to keep it really hot.” We found this to be true; adding a small piece of wood every 5-10 minutes is key to maintaining that roaring flame needed for a 60-second cook. The payoff is immense: a beautiful, puffy crust with authentic leopard-spotting and an unmistakable smoky aroma that you simply cannot replicate with gas. This is the choice for weekend pizza parties and for those who relish the process as much as the result.

For a midweek meal, however, convenience is king. We attached the optional gas burner (a process that takes about two minutes) and hooked it up to a propane tank. This transforms the Karu 12G into a different beast entirely. With the turn of a dial, you get consistent, controllable heat. It still preheats in about 20 minutes, holding a steady temperature with zero effort. While you lose that signature wood smoke, the ease of use is a massive advantage. You can decide on a whim to have pizza for dinner and be eating in under 30 minutes. This dual personality is what makes the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven such a compelling investment for a wide range of users.

Design Evolution: Smarter, Not Just Hotter

The “G” in 12G signifies a new generation, and the upgrades are both meaningful and immediately apparent during use. The most significant improvement is the new door design. The previous Karu 12 had a solid metal door, forcing you to remove it entirely to check your pizza, which dumped heat and disrupted the cook. The new glass door is a revelation. Being able to watch the dough spring to life, the cheese bubble, and the crust begin to char without opening the oven is a massive functional advantage. It helps you time your turns perfectly and keeps the oven’s temperature more stable.

The integrated thermometer is another welcome addition. While we always recommend a handheld infrared thermometer for checking the precise stone temperature (the most critical metric), the built-in ambient thermometer is invaluable for gauging the preheat. As one German user pointed out, it’s a “very advantageous” feature compared to the older model. The oven’s powder-coated carbon steel shell is also designed for better insulation and weather resistance, meaning it retains heat more efficiently and can better withstand being left outdoors (though we always recommend a cover). We did note one user experienced a broken handle upon arrival; however, they also confirmed that customer support was responsive and sent a replacement quickly, which speaks well of the brand’s service, even if initial quality control can have hiccups.

The 60-Second Cook: Achieving the Perfect Pie

This is where the magic happens. Once the 15mm cordierite stone is fully saturated with heat—we aim for at least 750°F in the center—it’s time to launch. The oven’s high-temperature environment is unforgiving but incredibly rewarding. A 12-inch pizza cooks in legit 60 to 90 seconds. You slide the pizza in, and after about 20-30 seconds, you must turn it 180 degrees to ensure an even cook, as the back of the oven is naturally hotter. The results are breathtaking. We consistently produced pizzas with a crisp, beautifully charred base and a light, airy, chewy crust that was indistinguishable from a high-end pizzeria.

However, there is a learning curve. One user, a professional chef, critiqued the stone for not retaining enough heat for back-to-back pizzas, resulting in a doughy crust on the second or third pie. We also experienced this when rushing the process. The key, we found, is patience. The stone needs time to recover its temperature between cooks, a process that can take 3-5 minutes. By allowing the stone to fully reheat, we were able to produce consistently excellent results for multiple pizzas in a row. For those cooking for a large crowd, managing this reheat time is a crucial part of the workflow. The incredible cooking power is a a feature that really sets it apart from conventional cooking methods.

What Other Users Are Saying

Across the board, the sentiment for the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven is overwhelmingly positive. Many users echo our findings, calling it “insane” and confirming it “makes incredible pizzas.” Phrases like “best pies I’ve made” and “pizza come da pizzeria” (pizza like from a pizzeria) are common themes. Many have made it a weekly ritual, with one owner stating, “We have pizza nights every week now that we have the Ooni!” The joy and fun factor are consistently highlighted, turning dinner into a memorable event for friends and family.

However, the feedback isn’t without its critiques, which provides a balanced picture. The most common challenge cited is the learning curve associated with wood fuel management, with several users mentioning it “takes one or two tries” to get it right. The most pointed criticism came from a professional chef regarding the stone’s heat retention for cooking multiple pizzas in quick succession. This is a valid point for those with professional-level expectations or who plan to host large parties, highlighting the need to manage the reheat time between pies. Another user reported a broken handle on arrival, an unfortunate quality control issue, though they did receive a prompt replacement from customer service.

How the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven Compares to the Alternatives

The Karu 12G sits in a competitive market, but its multi-fuel capability gives it a distinct edge. Here’s how it stacks up against three other popular options.

1. ooni Koda 16 Gas Pizza Oven

The Ooni Koda 16 is the Karu’s larger, gas-only sibling. Its primary advantages are size and convenience. The 16-inch capacity is a significant step up, making it better suited for larger families or those who prefer a bigger pizza. Being gas-only, it offers the ultimate “set it and forget it” experience with its L-shaped flame providing excellent heat coverage and a simple dial control. If you have no interest in the ritual and flavor of a real wood fire and prioritize ease of use and the ability to make larger pies above all else, the Koda 16 is an outstanding choice. You sacrifice the multi-fuel flexibility and romanticism of the Karu 12G for sheer convenience and capacity.

2. BIG HORN OUTDOORS Portable Propane Pizza Oven

The BIG HORN OUTDOORS pizza oven represents a strong value proposition in the market. It’s a portable, propane-powered oven that often comes in at a more accessible price point than the Ooni models. It can reach high temperatures and cook a 13-inch pizza quickly, making it a great entry-level option for those curious about dedicated pizza ovens. However, this lower price point comes with trade-offs. The build quality and materials are generally not as robust as the Ooni, and it lacks premium features like an insulated body or a glass door. For the budget-conscious buyer who wants to dip their toes into the world of backyard pizza without a significant investment, this is a worthy contender, but it lacks the performance, durability, and multi-fuel versatility of the Karu 12G.

3. BakerStone Original Series Outdoor Pizza Oven

The BakerStone takes a completely different approach. It isn’t a standalone oven but rather a pizza oven box designed to sit on top of a powerful gas grill. Its unique 5-sided stone baking chamber is engineered to convert the grill’s convective heat into intense radiant heat, mimicking a true pizza oven. This is an excellent alternative for someone who already owns a high-quality, multi-burner gas grill and doesn’t want another separate appliance cluttering their patio. However, its performance is entirely dependent on the power of your grill. It may not reach the same blistering peak temperatures as a dedicated unit like the Karu 12G, and it lacks portability and fuel flexibility. It’s a clever solution for a specific user, but not a direct competitor in terms of standalone performance.

The Final Verdict: Is the Ooni Karu 12G Worth It?

After extensive testing, we can confidently say that the ooni Karu 12G Multi-Fuel 12-Inch Pizza Oven is a phenomenal piece of engineering that delivers on its core promise. It successfully brings the power and soul of an artisan pizzeria to your backyard in a compact, stylish, and remarkably capable package. Its greatest strength lies in its flexibility; the ability to choose between the authentic, flavorful ritual of wood fire and the effortless convenience of gas makes it two ovens in one. The thoughtful upgrades, like the glass door and integrated thermometer, are not mere gimmicks—they are functional improvements that genuinely enhance the cooking experience.

This oven is for the home cooking enthusiast who is ready to graduate to the next level. It’s for the person who obsesses over dough hydration and fermentation times and who understands that great results require a bit of practice and passion. While there’s a learning curve with wood fuel and a need to be mindful of stone reheat times, the results are nothing short of spectacular. If you’re ready to stop making compromised “homemade pizza” and start crafting authentic, world-class pies, the Karu 12G is an investment that will pay delicious dividends for years to come. To start your own pizza-making journey, you can check the latest price and availability right here.