I tested Ooni’s $450 pizza oven — I've never had crusts this crispy (for better and worse)

The Ooni Karu 2 is a compact outdoor pizza oven, capable of cooking up to 12-inch pizzas and using three different types of fuel. Formerly named the 12G, the Karu 2 is one step up from the entry-level Karu 12. It gives newbies and intermediate pizza makers everything they need, wrapped up in a compact, foldable design and with the versatility of multiple fueling types.

It isn’t the cheapest, but its premium build makes up for that; and when using charcoal or wood the temps can get a little variable, although nothing that a few pizza’s worth of experience won’t let you handle.

Is this the best pizza oven for you? Find out in my full Ooni Karu 2 review.

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Ooni Karu 2 review: Specs

Ooni Karu 2 review: Price & availability

The Ooni Karu 2 costs $449 at Amazon and Ooni, while in the U.K. it costs £349 at Amazon. This model (the 2026 variant) just dropped to $349 during Amazon’s Prime Day sales in June 2026, so I’d recommend holding out for sales to scoop up a discount.

The MSRP and feature set make the Karu 2 an mid-range pizza oven, although it’s very similar to the entry-level Karu 12 ($349), which doesn’t feature a glass door and burns fuel a little quicker (otherwise, the specs are virtually the same). The Karu 2 kinda straddles that border between (pricey) entry-level and mid-range.

The Karu 2 is priced similarly to the Gozney Roccbox ($499), which is also a multi-fuel oven, although the Gozney can't technically use charcoal.

There are more affordable alternatives, like the Big Horn 12-inch Multi-Fuel pizza oven ($169). But the Big Horn lacks that premium polish of Ooni and Gozney ovens — you’re paying big-name prices for the Karu 2, but getting a premium product in return.

Note that you’ll need some accessories, especially if this is your first time cooking pizza. This will add to your overall spend and I’ll cover it more in the Accessories section below.

Ooni Karu 2 review: Design

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Before you can do anything with the Karu 2, you gotta build it. There’s usually some assembly required with pizza ovens, although the Gozney Arc and Tread are mostly just a case of sliding in the stone and doing a pre-cook burn.

The Karu 2 is a little more in-depth, but not complicated. It comes half built: you basically just install the door and add the chimney. There are instructions included, which I found clear and easy to follow. There’s a video walkthrough online, although it’s a little misleading and caused some owners to damage their ovens. I just followed the included instructions and didn’t go wrong. After building, you get it up to temperature for 30 minutes to burn off any residual coatings from manufacturing.

I love that the hex key you use to build the oven stows under the rear leg once you’ve finished assembly, simultaneously locking the leg into place for safety. Very handy.

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Assembled, the Karu 2 feels like a premium product. I love the matte black housing and brushed metal trim, and the whole product feels generally high quality and built to last. The pizza stone itself is reassuringly thick and engraved with the Ooni logo, plus there’s a glass door — both adding to the premium feel.

The Karu 2 measures 30 x 16 x 28 inches, making it a fairly compact oven when compared to beasts like the Gozney Dome XL Gen 2 ($2,799).

At 33lbs, I found the Karu 2 relatively easy to carry around, too, although it’s not exactly ‘lightweight’. Thankfully, the legs fold down and the chimney is easy to remove, which stops it being an awkward shape to transport. Theoretically the Karu 2 is designed to be suitable for taking out on the road, but if it’s sheer portability you’re after, I’d recommend the smaller and lighter Gozney Tread ($499)

Fuel

The Karu 2 is an outdoor oven, running on either gas, wood or charcoal. This makes it highly versatile: if you’re out of gas, just head down to the store and pick up some lumpwood charcoal or (cook safe) wood kindling. The Gozney Roccbox is multi-fuel, but isn’t technically capable of using charcoal, making it a little more restrictive. The larger Ooni Karu 16 ($799) is more versatile, though, as it can also use pellets.

Controls

There are no complicated controls on the Karu 2, only an ambient temperature gauge on the right-hand side and a chimney dial to change air flow and bring flames over the top of the pizza. As such, it’s very simple to use. Just add fuel to the fuel tray via the hatch at the back, light it up and go.

Ooni Karu 2 review: Accessories

As I mentioned above, if you’re new to pizza ovens or pizza-making in general, you’re gonna need some accessories. The basic accessory you need is a pizza peel, to assemble on and then “launch” your pizza into the oven. These come in metal or wood, but for beginners I’d recommend wood peels as they’re easier to launch from.

I tested Ooni’s 12-inch Bamboo peel ($40); the Ooni Turning Peel ($65) for turning the pizza while cooking and removing it; and the Ooni Infrared Thermometer Gun ($65) for measuring the stone temperature (the Karu 2’s temperature gauge only measures ambient temperature, which doesn’t tell you when the stone is ready to cook). These are all high quality, although as you can see, they’ll cost ya. If you want to use the Karu 2 with propane, you’ll need to drop another $112 into the gas adapter.

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I also tested Ooni’s folding metal table ($249), which is fantastic. It‘s designed to have the oven on top, but with its smooth stainless steel surface, I preferred using it for prep and dough stretching — as an ex chef, working on it was like being back in a commercial kitchen. It also has three hooks that can be fitted to either side for hanging accessories. I put the oven on a folding camping table instead, which was possible thanks to the Karu 2’s relatively low weight.

Ooni offers various bundles, which are also often on sale, so keep an eye out for those. Of course, you can grab way more affordable alternatives to all these accessories online.

Ooni Karu 2 review: Performance

I’m very impressed with the Karu 2’s performance. It isn’t perfect, but this thing will still give any newcomers the pizza bug. It’ll also give more experienced pizza makers like me everything they need. It’s extremely versatile and capable of producing fantastic pizza. The only major limitation is its fueling, which leads to some variable results. I’ll cover this below.

With a full tray of fuel, the Karu 2 took around 10-12 minutes for the stone to get up to 750F/400C, which was the temperature I needed for neapolitan style pizza. I used a combination of lumpwood charcoal and beech pizza logs to cook, and this combo seemed to get things really hot, really fast. The Gozney Arc Lite ($399), meanwhile, took 15-20 minutes to heat up on gas.

The charcoal I used provided a constant and lasting base of intense heat. By adding chunks of wood before each pie went in, I created intense spikes of heat and a flame over the top to cook toppings. This is easy: just open the rear hatch and drop fuel in as needed. For 5 pizzas, I needed 2-3 handfuls of lumpwood charcoal and 5-6 small logs — not much, but this will add up over time (although fuel is always something you have to factor in).

Because you’re adding fuel by eye and need to top up constantly as you cook, heat levels are variable in a way you won’t see from a gas-fed oven like the Ooni Koda 16 ($599) or Gozney Arc Lite. This means you’ll experience variations in temperature. This could be between cooks, meaning one pizza takes longer than another; but it can also be intra-cook, as fuel runs out and temperatures drop, leading to one side of your pizza crust rising more than another. Of course, you can simply buy the gas adapter to fix this.

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This was my only major issue with the Karu 2, though, and wasn’t a big deal in use. I just had to keep a close eye on my pizzas as they cooked and adjust fuel accordingly. Sure, I got a couple of oddly risen pizzas and a few burnt crusts, but it’s all part of the fun. (Anyway, I kinda like a burnt crust.)

I primarily cooked Neapolitan style pizzas on my Karu 2, and whatever I made came out super tasty. Some highlights were an Ndjua pizza which I then added a whole burrata to after cooking (this went so fast I didn’t get a chance to take photos); fennel sausage and red onion; and an artichoke and roasted red pepper pizza for my wife, who is vegetarian. I also made the typical slew of old favorites: margherita, ham and mushroom, marinara, etc.

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When cooking for a group of friends, I was able to deliver five pizzas in a row and keep everyone happy. For larger groups, though, I’d look at an oven capable of cooking multiple pizzas at once (like the Gozney Dome XL) or larger 16-inch pizzas (like the Ooni Koda 16 or Gozney Arc XL).

When cooking for a group, I used the oven’s dropping temperature to pitch towards low’n’slow style pizzas, like New York style, cooking margheritas at lower heats for longer, to get that properly browned mozzarella on top. Delicious.

I also used the oven to cook side dishes, like charred red pepper and tenderstem broccoli. So it proved to be a great all-in-one solution for group meals outdoors (although, I spent all the time manning the oven, rather than sitting with my friends).

Ooni Karu 2 review: Storage & maintenance

While the Karu 2 is mostly rainproof, you can’t leave it outside exposed to the elements, as temperature changes can cause the stone to crack. At the very least, remove the stone if you’re going to do that. But ideally use a cover (Ooni sells one for $50), move it under shelter or stow in a garage/shed.

As I mentioned earlier, the Karu 2 is fairly easy to move, so I had no issues returning it to my garage after each use. A full cooldown takes around 60-90 minutes once you’ve removed the fuel tray, at which point you can clean and move the oven.

The Karu 2’s cook heat is high enough that it’s effectively self-cleaning. Just wipe down the stone with a dry cloth after use to remove loose debris, and wipe the soot from the inside of the case once cooled. For any tougher burnt remnants on the stone, simply fire up the oven to max temperature and burn everything off. Never get your stone wet while its hot, and avoid wetting it altogether otherwise.

Ooni Karu 2 review: Verdict

If you want a versatile little pizza oven, perhaps as your first upgrade from using your kitchen oven, look no further than the Karu 2. It isn’t the cheapest on the market, and its fueling can lead to unstable temperatures.

However, it heats up fast and makes excellent pizza, while the temperature variations can be managed easily through experience or by adapting the oven to gas). It’s a premium product that feels built to last, is easy to maintain and fairly easy to store, too. It’s just the ideal oven for first-timers, and I’m kinda sad my time testing it has now come to an end.