---
product_id: 179978066
title: "Ooni Karu 12"
brand: "ooni"
price: "7674 Lei"
currency: RON
in_stock: null
reviews_count: 8
category: "Ooni"
url: https://www.desertcart.ro/products/179978066-ooni-karu-12
store_origin: RO
region: Romania
---

# 950°F max heat multi-fuel: wood, charcoal, gas 60-sec pizza cook time Ooni Karu 12

**Brand:** ooni
**Price:** 7674 Lei
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Ignite your backyard with 60-second gourmet pizza magic!

## Quick Answers

- **What is this?** Ooni Karu 12 by ooni
- **How much does it cost?** 7674 Lei with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/179978066-ooni-karu-12)

## Best For

- ooni enthusiasts

## Why This Product

- Trusted ooni brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Beyond Pizza Mastery:** Not just pizza—sear steaks, roast veggies, and elevate your outdoor cooking game.
- • **Multi-Fuel Flexibility:** Use wood, charcoal, or gas (with attachment) to match your vibe and fuel preference.
- • **Blazing Hot in 15 Minutes:** Reach ultra-high 950°F fast for authentic stone-baked perfection.
- • **Cook Pizzas in 60 Seconds:** Serve up restaurant-quality 12-inch pizzas faster than delivery.
- • **Ultra Portable Powerhouse:** Weighing just 26.4 lbs, take your pizza party anywhere with ease.

## Overview

The Ooni Karu 12 is a versatile, ultra-portable outdoor pizza oven that reaches blazing 950°F in just 15 minutes, cooking authentic 12-inch stone-baked pizzas in 60 seconds. Designed for wood, charcoal, or gas fuel, it offers professional-grade heat and airflow control for perfect crusts and endless culinary creativity beyond pizza.

## Description

desertcart.com: Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – 12 Inch Pizzas in 60 Seconds : Patio, Lawn & Garden

Review: Actually great. - **edit 2: I emailed the company. Someone got back to me within 24 hours. Asked for more detail model information and my replacement stone is already on its way to me. Really impressive customer service** edit 6/15/23*. After 3 months of weekly use (i really do love the oven) I discovered today that my pizza stone has cracked. I reached out to Ooni, we will see see how they respond. I’ve had multiple pizza stoneds over the years and another cheaper pizza oven. None of those stones ever cracked. I’ll update the review with the company’s response.** So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8” pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.
Review: Works quite well if you follow the directions - Countless reviews have well established that the Ooni Karu makes great pizza, so I'm just going to share a few "pro tips" to help those getting started: 1) Fuel. You'll see no shortage of small, pizza oven wood logs on desertcart. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks). 2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.) 3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly. 4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.

## Features

- GREAT PIZZA – A motto that Ooni Pizza Ovens live by – We believe that everybody deserves great pizza and our Ooni Karu 12 Multi-fuel pizza oven has been designed with that sole purpose in mind
- DONE IN 60 SECONDS – Fire up the Ooni Karu 12 with wood or charcoal straight out the box, or use with the Ooni Gas Burner attachment (sold separately) to cook with gas. The Karu 12 will be ready to cook in 15 minutes reaching a massive 950°F – Cooking authentic stone baked pizza in just 60 seconds! Giving you more time to sit back and relax in your backyard while enjoying great pizzas
- HOT NEW FEATURES – A custom designed fuel tray that maximises airflow and delivers a powerful blast of searing flame allows the Ooni Karu 12 pizza oven to maintain the ultra-high temperatures – load it up with real wood or charcoal, with no excess ash to clean
- ULTRA PORTABLE – Weighing only 26.4lbs this outdoor pizza oven can be moved around easily but has all the power and heat of a larger wood fired pizza oven
- NEXT LEVEL PIZZA – Level up your pizza game with one of Ooni’s most popular ovens and learn how to become a true pizzaiolo – or discover that you can even use your pizza oven to cook steak, fish or veg in one of our cast iron range of cookware

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #163,748 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #76 in Outdoor Ovens |
| Brand | ooni |
| Color | Silver |
| Customer Reviews | 4.6 out of 5 stars 1,479 Reviews |
| Finish Type | Wood |
| Fuel Type | Natural Gas, Wood |
| Heating Method | Conduction |
| Size | Large |

## Product Details

- **Brand:** ooni
- **Color:** Silver
- **Finish Type:** Wood
- **Heating Method:** Conduction
- **Size:** Large

## Images

![Ooni Karu 12 - Image 1](https://m.media-amazon.com/images/I/61gq41WEf3L.jpg)
![Ooni Karu 12 - Image 2](https://m.media-amazon.com/images/I/51SLIPTTAQL.jpg)
![Ooni Karu 12 - Image 3](https://m.media-amazon.com/images/I/71o0UsmwFLL.jpg)
![Ooni Karu 12 - Image 4](https://m.media-amazon.com/images/I/71Mi+gk2t-L.jpg)
![Ooni Karu 12 - Image 5](https://m.media-amazon.com/images/I/61vlDix08oL.jpg)

## Questions & Answers

**Q: Does this ooni karu burn wood pellets well or are they really only practical in another ooni model?**
A: The Karu is designed for lump charcoal & regular hardwood. I start the oven with the lump charcoal and then add the hardwood chips to get the oven up to temp [900+ degrees]. I would not use this oven with wood pellets and I would not get the wood pellet version of this grill as the Karu is awesome. Lump charcoal is cheap and all you have to do for the hardwood is take a walk in the woods looking for dead fall. I understand the convienance of the pellets but I'm a purist. If trying to do true Neopolitan style pizza you need wood and to me it makes a big difference. The Karus was one of my better purchases in many a moon.

**Q: Looking at uuni 3 vs uuni pro. anyone know how heavy the uuni pro is without the chimney and stone?**
A: If you are just looking to do pizza or sear steaks get the Ooni Karu.

**Q: Hi, I would like to know how many wood pellets I need for cook maybe for 5 or 6 hours? and if I can use this oven for a pizza truck.?**
A: Not sure how a truck would work. It would have to be ventilated (the smoke stack needs to be outdoors) I would think. We have had it burning for up to an hour and a half on 12/13 pieces (small) of wood. Purchased a bundle pack at our local Lowe's store.

**Q: Can you set it on any table top? Or it gets too hot underneath and could burn the table?**
A: Actually it doesn't transmit much heat downward at all. After 15-20 minutes at  700 F the temperature of the plywood I set it on was only 105 F and I could hold my hand under the oven with no discomfort.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Actually great.
*by J***A on March 16, 2023*

**edit 2: I emailed the company. Someone got back to me within 24 hours. Asked for more detail model information and my replacement stone is already on its way to me. Really impressive customer service** edit 6/15/23*. After 3 months of weekly use (i really do love the oven) I discovered today that my pizza stone has cracked. I reached out to Ooni, we will see see how they respond. I’ve had multiple pizza stoneds over the years and another cheaper pizza oven. None of those stones ever cracked. I’ll update the review with the company’s response.** So it’s been an evolution. Starting making pizza on a stone in my oven, to pizza on the big green egg, to pizza in a pellet pizza oven (the ok mimiuo outdoor pizza oven) to this. In fairness I’ve only used it once (a test run last night where I got it to temp and baked some pitas) but I’ve been at this game long enough that I can tell how good this is. I should note that I was mostly fine with the mimiuo. It was inexpensive and workable. The airflow was not great and I struggled to get the stone sufficiently hot relative to the top of the oven (in part because of how crude the airflow controls were) but I was able to make some passable pizzas. I never got the snap in the crust I wanted but it was ok. I always hated the pellets. they simply don’t taste or smell like actual wood. I found myself trying to run the pellet oven with actual wood. Which sort of worked ish. Long story. I wanted to upgrade and the firebox on the mimiuo died so. Here we are. 1) the fit and finish on the Ooni are amazing. There are no unfinished surfaces. No raw edges. 2) it is very well insulated. The box still feels hot outside. But not nearly like the last one, the oven door and fire box door are heavily insulted (and actually heavy). They also close with a near air tight fit. This is essential as it ensures all the airflow is moving through the desired paths. Not leaking in where it shouldn’t. The result is an oven that is hot enough to cook in 15 minutes (and mind you it’s late winter here so quite cold out). The prior oven took close to an hour and the stone was never hot enough. I’m my experiment. I got the stone to about 700F and the oven temp to around 840F. 8” pita bread were cooking in 15 seconds. With a turn required at 10s I’ll do a pizza tomorrow and update my review but so far couldn’t be more impressed.

### ⭐⭐⭐⭐⭐ Works quite well if you follow the directions
*by R***N on July 17, 2022*

Countless reviews have well established that the Ooni Karu makes great pizza, so I'm just going to share a few "pro tips" to help those getting started: 1) Fuel. You'll see no shortage of small, pizza oven wood logs on Amazon. They are ridiculously expensive for wood. If you've ever bought firewood, you know how inexpensive wood is. A far more economical option are wood chunks intended for smoking -- they are substantially less expensive. You can find them at any store that sells grilling supplies, and you can probably find someone local who will sell you a bulk amount at a discount (I would recommend buying these in person to ensure you are getting good sized chunks). 2) Launching the pizza. As you'll quickly find out, if your pizza doesn't glide off the peel into the oven, your pizza will be ruined. Easiest way to overcome this is use a wooden paddle because the dough doesn't stick to it as easily as a metal one and to heavily flour your dough before stretching it. Don't go light on the flour -- be very liberal. When you're building your pizza, shake the paddle from time to time to ensure there's no sticking. And then don't wait too long after making the pizza to put in the oven. When the oven hits 600 F, that's when I start preparing the first pizza. If you add another piece of wood at that point, it will get up to 750 F very fast. (You will still need a metal paddle because it works best for helping to rotate the pizza while it's cooking and then removing it from the oven.) 3) Burning and burnt edges. To avoid burning, you need to rotate the pizza as often as every 15 seconds with tongs. Your inclination will be to avoid disturbing the pizza while it cooks, but it cooks extremely quick, and thus, burns quickly. 4) Soft center. If the pizza crust is soft in the center, despite cooking it so long that the edges are over cooked, this could mean three things: A) The crust is thick in the center. This often happens when stretching the dough if you're not intentional about starting from the inside and working out -- be mindful of this while stretching it; B) Too heavy on the toppings, especially sauce. If you go heavy on the toppings, it takes longer to cook the pizza in the center because it ever gets close to the fire; or C) The pizza stone wasn't hot enough. The pizza stone really needs to be at 750 F. Anything lower and the bottom side of the crust just won't get cooked right.

### ⭐⭐⭐⭐⭐ Go in prepared for growing pains and you won't be disappointed.
*by B***N on May 12, 2023*

Quality is very high, design is sleek and overall a very impressive unit. I have a high end Weber grill that I have been using with a pizza stone and the quality upgrade of the wood fired pizza has been significant. Happy with the gear up time for the stone to reach temp, takes a little longer than on the grill but faster than the oven, about 25 minutes with using wood. Sharing some of my experience below on how to start out: Huge energy saver going with the wood fuel option. Very efficient unit, can't speak to how much propane it goes through when using that option because we only want wood fired pizza, but it really requires very little wood. I do use some charcoal to get it going, about 12 briquettes. Purchased a nice long metal grill brush with a scraper to clean the stone between pizza's. This thing runs hot with an open flame and the leftover flour on the stone after cooking a pizza, gets turned to bitter ash that will stick to the bottom of your next pie and impact the flavor significantly. High temp glove or tongs are good to have on hand to adjust the baffle when cooking. I fully open the baffle to get up to cooking temp. For my dough recipe, the sweet spot is around 700 surface temp on the stone to start cooking. The top was cooking too quickly for me with the baffle fully opened, so I found closing it half way while cooking made a very even cook from top to bottom. May take some trial and error to get it right for your dough. Found the tinder box full of wood gets through two pizza's before needing to add wood and gave about 2 full minutes for the new wood to catch before going back in to cook. Making my own dough, big difference. I tested out the store bought and it seems more geared to an oven baked pizza and darkened too much before cooking through. I'm sure you could play with it by cooking at a lower temp but really, the quickly cooked pizza is what gives that perfect dough consistency that I was missing on the Weber.

## Frequently Bought Together

- Ooni Karu 12 Pizza Oven – Portable Wood Fired Pizza Oven, Outdoor Wood and Gas Fired Pizza Oven for Stonebaked Pizza in 60 seconds
- Ooni Karu 2/12/12G Gas Burner - 28mbar Propane Gas Burner For Ooni - Includes Gas Regulator and Hose Pizza Oven Gas Burner Attachment, Gas Converter, Pizza Oven Accessories
- Ooni Karu 2/12/12G Carry Cover - Waterproof and Weatherproof Pizza Oven Cover, Protective Cover, Pizza Oven Accessories, Pizza Oven Cover for Outside, Pizza Oven Cover 12 Inch, Ooni Pizza Ovens

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-13*