Ooni Karu 2 Pro Review: Is This the Best Multi-Fuel Outdoor Pizza Oven for Restaurant-Style Pizza at Home?

If you are making a pizza at home, it can be fun and exciting, but having the right pizza oven is what matters the most. The Ooni Karu 2 is the latest pizza oven from Ooni, and it is designed specifically for home cooks and pizza lovers who want to have that authentic wood-fired flavor without needing a commercial setup.

What I liked about this Ooni Karu 2 is that it is a multi-fuel pizza oven and you can cook with gas and charcoal for a more controlled and convenient heat source. But if you want to cook with gas, then you will have to purchase a propane burner separately, and switching between fuels becomes easy once you get the burner.

In this review, we will take a closer look at the new Ooni Karu 2 pro in terms of design and build quality. We will go through everything, like how to set it up, how well it heats, and how it can cook different kinds of pizzas as well as other dishes.

As you know, the Ooni Karu 2 is a multi-fueled pizza oven, so I will explain to you how each of these fuel options work, how to control the temperature, and share with you tips so that you will get the best results every time you cook. By the end, you will get a clear idea whether this pizza oven is right for you or not.

Related: Best wood-fired pizza ovens

Specifications

Design and Setup

When I opened the box, the Ooni Karu 2 Pro was packed securely, and all the other parts looked good. The setup is straightforward and everything you need comes inside the box, like the cooking stones, chimney, fuel tray, draft plate, and the digital temperature hub.

You will notice that most of this outdoor oven has been set up already, so you don’t have to worry about spending a lot of time assembling the oven or starting from scratch.

After taking this pizza oven out of the box, the first thing you need to do is attach the bluetooth enabled digital thermometer hub to the front of the oven. You will have to attach it with the two screws, which is quite simple to do. It also comes with batteries and probes, so you don’t need to buy anything extra.

Now, slide in the pizza stones to set up the cooking surface. You will have to take the thinner tapered stone at the back and push it gently so that it sits flat on the base. Just make sure that it sits evenly, not tilted.

Once the first stone is in place, take the larger stone and slide it in from the front until it fits against the smaller stone in the middle.
You will notice a fuel tray slot at the back of the oven. You need to slide the metal basket in and push it carefully so that it sits flat against the back wall.

After you are done with the fuel tray, it’s time to attach the doors with the two screws, one on each side, and lock them with the latch. 

Finally, the last step is to connect the draft plate and the chimney. Take the draft plate and attach it with the screws. After that, just set the chimney on top and twist it until it locks in place.

The design of the Ooni Karu 2 is sleek, solid. It feels like a premium quality product with that stainless steel finish. What I really liked about this pizza oven is its glass door. You can actually watch your pizza cook without opening it, which is very helpful.

Heating Performace

The Ooni Karu 2 Pro multi-fuel pizza oven heats up fast and gives a lot of flexibility. To get better results, I tested it using both charcoal and wood. I used charcoal at the beginning as it provides a steady base of heat and keeps the oven floor consistently hot. Then I added the wood so that the oven gets hotter and gives me that wood-fired flavor.

I started with the stone at around 63°F, and eventually the oven reached about 513°F in just under 10 minutes. It is hot enough for me to start baking other things like bread or other side dishes.

Then after 20 minutes, the oven temperature pushed more than 700 °F. In this range, you can start making pizzas with a nice crust.

And within half an hour, the Ooni Karu 2 reached close to 828 to 835 °F, which is perfect for baking an authentic Neapolitan-style pizza. Now, in this kind of high temperature inside the oven, pizzas usually cook in just 60 to 90 seconds with a perfectly charred crust.

While testing the Ooni Karu 2 Pro, I found out that this oven can push beyond its limit, like hitting around 950 °F at peak heat. Most pizza ovens nowadays struggle to get this hot, and I think this level of high temperature is more than enough to cook a Neapolitan-style pizza and searing steaks or roasting vegetables.

One of the amazing things I noticed is that you don’t have to wait for a long time between cooking pizzas, which means short recovery time. The stone temperature drops by around 70 to 100 °F, which is quite normal for a pizza oven. You have to add a little fuel to increase the airflow so that the stone temperature bounces back quickly in just 2 to 3 minutes. This way, you can bake multiple pizzas without waiting too long.

One of the unique features of the Ooni Karu 2 is its ability to maintain a steady low heat by using the gas burner. I have seen a lot of pizza ovens which are specifically designed to get extremely hot, which is great for making pizzas, but not suitable for other dishes.

The Karu 2 Pro can hold temperatures below 350 °F (around 175 °C) without significant fluctuations. So why does this matter? At lower heat, you can cook more than pizzas, such as fresh bread, casseroles, roasted vegetables, or even meats. 

Many pizza ovens heat up so fast that keeping them under 400 °F is almost impossible. 

Cooking Performance

I tested this Ooni Karu 2 oven in different ways to see whether it can handle various pizza types and other foods. Turns out it did exceptionally well. Let’s check each of them.

Detroit-Style Pizza

For cooking a Detroit-style pizza, I used a rectangular pan that is usually standard for this kind of pizza. Firstly, I tried to bake the pizza a little so the dough would start cooking and stay in shape.

Meanwhile, I was busy preparing the toppings. Then I spread the cheese all the way to the edges of the pizza, so that when it melted, it formed a delicious crispy layer along the sides. Then I placed the pepperoni on the top to make sure that it doesn’t get soggy while baking.

After baking, I moved the pizza closer to the flame, so that the top of the pizza could brown out nicely and the edges would turn into golden and crispy. The final was just amazing. I got that authentic Detroit-style pizza exactly the way I wanted. The inside of the crust was fluffy and soft, with crispy edges, and the cheese and toppings melted together perfectly. 

Neapolitan-Style Pizza

To make a Neapolitan-style pizza, I made a dough by using 00 flour, 60% hydration, and a bit of salt. This kind of pizza dough is usually very light and stretches easily, which is perfect for high heat.

After the dough puffed up, I stretched it gently with my hands. I didn’t use a rolling pin because I wanted the dough to be soft and airy. There is one thing I tested while cooking this Neapolitan-style pizza: I didn’t use the regular flour; I used a mix of both semolina and rice flour on the peel so that the pizza slides off the peel smoothly and prevents it from sticking.

I fired the oven with hardwood lump charcoal because I wanted a steady and long-lasting heat. And once this pizza oven was hot enough, I added a piece of dry hardwood. Now, this was just enough to get that Neapolitan-style char on the crust.

The floor of the oven stayed between 755°F and 780°F. Actually, I wanted to keep it under 800°F, so that I can get more control over the temperature. I kept it under this temperature because I didn’t want the bottom of the pizza to burn before the top of the pizza gets fully cooked.

I added a thin layer of San Marzano tomato sauce to the pizza, topped it with fresh mozzarella, and finished with a bit of olive oil. I kept the topping very simple because a Neapolitan pizza is all about balance, not overloading.

Then I slid the pizza into the hot stone and turned it just once while baking. It took me around 2 minutes before the crust puffed up and looked perfect. The result was simply excellent. The pizza came out very soft and chewy with those classic leopard spots on the edges.

The wood flame gave me a light smoky flavor, and the taste of the sauce was very fresh. The best part is that the oven remained hot so that I can cook more pizzas right away.

New York-style pizza

For an authentic New York–style pizza, I started with the dough. I kept things really very simple. I used All Trumps High-Gluten Flour with about 63% hydration, a little olive oil, salt, sugar, and yeast. Then I mixed them all and kneaded them until they turned smooth and stretchy.

After that, I placed the dough in a bowl and covered it. I waited for a couple of hours until it doubled its size. And once the dough was perfectly ready, I stretched it into a large round shape. I could have used a rolling pin, but I wanted a perfect chewy and airy crust, you expect from a New York slice.

As for the sauce, I kept this simple too, just like the way New York-style pizza should be. I used canned crushed tomatoes and mixed them with a drizzle of olive oil, a pinch of salt, and a sprinkle of dried oregano. My idea is to keep the sauce light and fresh so that it doesn’t mess up the crust and cheese. I spread a thin layer of this sauce over the dough.

On top of the pizza, I added a layer of shredded low-moisture mozzarella cheese. I spread it evenly to the edges of the pizza. You see, an authentic New York style pizza is all about balance, which means the crust, sauce, and cheese should work together.

When I was working to get all these things ready, I preheated the gas oven to 550°F for about 45 minutes, and by that time, the stone was super hot. You would want to keep the temperature at this level so that you get that crust nice and crispy.

By this time, everything was perfectly ready. So I slid the pizza onto the stone and baked it for about 6 to 8 minutes. The Ooni pizza oven did its job very well. The crust puffed up, turned golden brown, and the cheese melted perfectly.

After I pulled the pizza out of the oven, it smelled amazing. I let the pizza cool down for a while, then I cut it into large slices. The best part is that the slices were so soft that they folded easily without cracking.

Other foods you can cook with the Ooni Karu 2

The Ooni Karu 2 Pro is a versatile outdoor oven, and you can cook several dishes with it. Dishes like Italian sausage, chicken thighs, roasted vegetables, flatbreads or focaccia, seared steaks or fish fillets, casseroles, and much more.

For example, I love making Italian sausages and chicken thighs with this oven. To make it perfect, I usually cook them around  375–425°F in a tray. I use charcoal for steady heat, but sometimes I also use some small woods, which gives me a mild smoky flavor.

Other than this, I sometimes use this oven for roasting vegetables too, like bell peppers, zucchini, and eggplant. For this style of outdoor cooking, I set the temperature around 400°F and roast them for 15 to 18 minutes. To roast these veggies, I use both wood and charcoal for a smoky taste.

I have been using this Ooni oven for almost a year now, and every time I cook with either gas, wood, or charcoal, I get consistent results with fantastic flavor. 

Cleaning and Maintenance

Cleaning the Ooni Karu 2 Pro is straightforward. Below are the simple steps you can do for maintaining it 

Self-Cleaning with High Heat

This oven can clean itself with no hassle at all. After you are done with cooking, turn it to its highest temperature for a few minutes, like around 7 to 10 minutes is enough. This high heat will burn off the leftover food, grease, and crumbs inside the oven.

Cleaning the Glass Door

The glass door can get a bit dirty while cooking, so after the oven cools down, wipe the door with a damp cloth—no need to scrub harder as it cleans off easily.

Removing Ash and Debris

After cooking, the woods, charcoal, and the burned flour can be very messy and leave ashes behind. So I use a small brush or a rechargeable blower to remove the ashes and clean the cooking surface. 

Careful of the Oven Stone

Oven stones are generally strong, but you need to be gentle when handling the stone. The stone gets dirty over time from crumbs, melted cheese, and sauces. So I personally use a bench scraper to gently remove the leftover food from the stone after every use. But be careful, don’t use anything sharp as it might scratch the stone.

Checking the Fuel Tray and Chimney

I always empty the fuel tray after a few hours of cooking. It not only helps me to keep it clean but also makes the oven last longer. I also clean the leftovers and the ashes inside the chimney and dampers, so that the air flows freely and keeps the heat steady.

Safety Notes

• Do this outdoors only
• Keep flammable items away
• Use heat-resistant gloves if you need to adjust anything

Who is Ooni Karu 2 Pro Multi-fuel Pizza Oven for?

The Ooni Karu 2 Pro is a perfect fit for people who want a high-quality outdoor pizza oven. It is ideal for a pizza party, families and serious pizza enthusiasts who love enjoying making authentic wood-fired pizzas in their backyard.

This outdoor pizza oven weighs around 28 Kg, so it’s not ultra portable. Moving the oven can be a tough job. But it can still be carried by two people around the garden or patio. It is best suited for home use.

Should you buy the Ooni Karu 2 Pro?

The Ooni Karu 2 Pro is indeed one of the best pizza oven if you want a restaurant-style pizza at home. There is also a bluetooth enabled digital temperature hub, which is a convenient tool. It helped me to monitor the heat through the app while cooking meat and fish. 

The only downside I found is the fuel management. You see, when I first added too much wood at once, it created a massive flame, which isn’t suitable for any pizza style. So use smaller pieces instead of tossing large chunks of wood so that the fire heats up gradually.

I recommend using charcoal first and then adding some woods to it for extra flavor. Beginners may need a little practice with the fuel management, but once you get the hang of it, the Ooni Karu 2 Pro will give you outstanding results.

FAQS

Is the Ooni Karu 2 Pro worth it?

Yes, if you want a versatile oven that cooks with wood, charcoal, or gas (with the optional gas burner attachment). It is excellent for making authentic wood-fired pizza at home.

How hot does the Ooni Karu 2 Pro get?

The Ooni Karu 2 Pro reaches up to 950°F (500°C), which is perfect for cooking a Neapolitan-style pizza in under 2 minutes.

How many pizzas can you cook with the Ooni Karu 2 Pro at once?

The Ooni Karu 2 Pro has a 16-inch stone so that you can cook one large pizza, or you can expect to make two smaller ones at the same time.

What size of pizza can I make in Ooni Karu 2 Pro?

You can make a 16 inches large pizza in the Ooni Karu 2 Pro.

Is the Ooni Karu 2 Pro hard to use?

If you are a beginner, then it will take some time to get used to managing wood and charcoal, but once you have practiced, it is pretty straightforward.

Can you use the Ooni Karu 2 Pro indoors?

No. The Ooni Karu 2 Pro is for outdoor use only because it produces smoke and needs proper ventilation.