Ooni Karu 16 Review: As simple as a good wooden pizza

About this time every year, the madness of the pizza oven comes down to me and my husband. It starts like, “Oh, how come he comes to town? We should make pizza!” We turn on the oven and pick up the mozzarella at the store. It’s very good, very quick and easy, because next week I’ll be baking chicken thighs with pizza instead of cooking.

Then a quick sprout of Brussels sprouts. Then the salty, bloody and perfect side steak. Suddenly it’s noon on a work day and I have a single slice of frozen salmon from Costco in my hands. I’m looking out into the yard and I’m thinking, right? For a wooden salmon? No. Calm. Do some work.

Cooking with a wood-fired pizza oven has a lively and meditative quality of toasting marshmallows while you’re camping. It’s as easy as using gas with Ooni’s last furnace. At 5:30 pm I can get some things out of my fridge and have dinner at 6pm. All my friends and relatives who were lucky enough to be invited to dinner also wanted one of these.

Winner Take All

If you designed that really works, why change? Ooni Karu 16 is an echo of the company’s sea turtle appearance front ovens. However, unlike shiny stainless steel Ooni ProKaru 16 has a temperature-resistant powder-coated finish on top in a carbon and stainless steel cover.

The insulation is amazing. When the oven was at 700 degrees I took my hand a few inches from the surface and then touched it with fear with a fingertip. It was beautiful, just a little warm – important if you’re in the yard and worried that a harmful child or a friend drinking beer will explode against it.

Karu 16 is a multi-fuel kitchen. You can buy them at Ooni separate gas burner attachment, but is intended for use with wood or wood by default. Unlike other ovens, the Karu 16 has a door that closes with a hook and also has a digital thermometer that displays the ambient temperature. It’s incredibly convenient and almost as accurate as the digital laser thermometer in my hand.

Cooking with wood seems scary, and I’m not a professional pizza chef, but I get Ooni to start in less than 10 minutes—way faster than I could with coal. Ooni sent a box his firefighters ($ 20) and a package oak sticks ($ 40). All I have to do is turn on the lighter, throw it in the fuel tray at the back, throw in a couple of oak sticks and close the door.

I’ve also found it in recent years Stump Chunks ($ 9) being a fast and efficient fire starter. My local ironmongery also sells different types of wood, but if you have space, I recommend keeping it a small ax useful for splitting smaller parts. In any case, make sure that the wood you are using is well seasoned. In a wrong attempt to save money, I used wood spent the winter outside on my back and there was an unpleasant concern.

Certificate of acceptance

In addition to being incredibly easy to use, Karu 16 is the first and only pizza oven recommended for home use. Real Neapolitan Pizza Association, The ruler of the Naples-style pizza world. In addition to the accepted ingredients (tomatoes, hand-shredded and, if possible, from Campania), a Neapolitan-style pizza differs from the popular New York-style pizza in that it has a smooth, iron-like crust and a softer interior.