|Fuel||Wood or Charcoal|
|Total cooking area||13 IN|
|Heating capacity||932 DEG F|
|Contents||Pizza Oven/Stone Board/Manual|
|Color family||Stainless Steel|
DescriptionMaster the art of fire with Ooni Karu. Fueled by real wood or charcoal, cook authentic wood-fired, stone-baked pizza in any outdoor space in just 60 seconds.
Ooni Karu is also gas compatible - simply order an Ooni Gas Burner attachment to extend your fuel options.
Ooni Karu's custom-designed fuel tray maximizes airflow and delivers a powerful blast of searing flame - load it up with real wood or charcoal, with no excess ash to clean.
Weighing just 26.5lb (12kg), the Ooni Karu offers portability plus all the power and heat of a larger wood-fired oven. Ooni Karu's stainless steel body is ceramic fiber-insulated, with an extra-thick Ooni Baking Stone and patented flame keeper for maximum heat retention.
Includes Karu oven, stone baking board, manual, and Ooni Essentials Guide with tips and recipes.
- AUTHENTIC: Cook with real wood and charcoal
- PORTABLE: Take it with you to any outdoor space
- POWERFUL: Epic flames and heat retention, ready to cook in 15 mins
- Dimensions: 30" x 15" x 31"
- Weight: 26.5 lbs (12 kg)
- Cooking surface: 13"
- Brushed 430 stainless steel, glass-reinforced nylon
- Includes a 0.6" cordierite stone baking board
Commonly Bought with This Item
About the Manufacturer
Founded by Finnish-born Kristian Tapaninaho, Ooni is the world's first and most popular portable wood-fired oven. Makes a Neapolitan style pizza in only 60 seconds! Ooni portable wood-fired ovens provide a unique, easy, fast, fun and sociable way to cook. Riverbend Home is an authorized retailer.
Questions & Answers
Shipping & Returns
We offer a 30-day SATISFACTION GUARANTEE. If you receive a damaged or defective item or you are dissatisfied with a product for any reason, you can return it for an exchange or refund within 30 days. See our full refund/return policy.
- learning curve
- pizza oven
- Riverbend Home
Great pizza oven . Very well built sturdy oven . Definitely a learning curve from the dough to getting it off into the oven . Maintaining proper temperature is key . Don't go heavy on the sauce .. and enjoy your