UNBOXING & REVIEW OONI KARU 16⎮Good For Neapolitan Pizza?

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Today i decided to make a special unboxing and review of this pizza oven ooni karu 16, with gas option. I have to say that is really good and workd very nice only thing that the temperature drops a little to fast for my use. Comment below what you think about this oven, if is really good for neapolitan pizzas? i want to know your thoughts about this oven by the way my vote is 7.9/10
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[@vitoiacopelli]

I should do the competition between DOME vs KARU ???

[@LordLoren]

DO IT MAESTRO!

[@djmikekang]

Yes ✨🎶

[@adriancho1742]

Yes, but I know already the winner.

[@TangDominates]

Yes please!

[@TheCuznvin]

Absolutely 💯 ! I am trying to decide which one of those two to buy! Which would you choose, Vito?

[@Swampster70]

For the chimney to vent properly, you need to take the cap off, turn the flap in the chimney AND open the front vent on the inside of the oven that you can see from the front on the inside of the top. I was having issues with burning wood until I discovered the vent on the inside was closed. Also, the oven is designed to cook with the door closed. It keeps the stone hotter and helps it recover faster when you remove the pizza. I find that by closing the door when I remove the pizza the stone recovers temp really quickly. That said, great video - always good to watch pizza being made by those who are really good at it.

[@CessnaDaredevil]

Just cooked my first four pizza in the Karu 16 using charcoal/wood combination (gas option still on b/o). It worked fantastic. Had a stone temp around 750F, Used Vito’s BIGA dough recipe…worked great. Great build quality. Pizza’s cooked in about 1.5-2 min. Got the leoparding on the crust and the toppings cooked fine. I did not have the temp drop that Vito mentioned. I cooked 4, 12” pizza in under 30 min (some time in between to make up each pizza..tossed in a couple pieces of charcoal/wood about 1/2 way through. Happy with the purchase…and as always with Vito’s techniques and recipes.

[@CessnaDaredevil]

Also, Just a tip I have seen… I have seen on other Ooni Videos that when you place a cast iron pan on the stone, it draws heat out of the stone. Some use an empty cast iron to draw down stone temp if it gets hotter than desired.

[@ColemanWorld]

My wife just bought this pizza 🍕 oven for Christmas. Love your videos and energy, thank you for sharing your passion and tips on making amazing pizza. 🤓

[@GlazeonthewickeR]

Thanks for your distinct lack of character.

[@Mark_Nadams]

I would love to see the full oven competition. The Ooni Karu vs. the Gozney Dome vs. your Zio Ciro oven. You can make the pizzas Poom Poom Poom and we can see time and how they cook different. Grazie Ciao

[@fablan3308]

There's one oven he uses all the time in his garden You know that's gotta to be the best oven out there And it's no the dome or the ooni I think sometimes he's too nice on the reviews Too much of a good guy wants to help everybody The god of pizza 🍕

[@Mark_Nadams]

@@fablan3308 The oven he has at his house studio is the Zio Ciro oven I mentioned. That is why I want him to compare these ovens to his own. He knows how to cook in his own oven best. Vito has shown if you can figure out how to work with the oven just about anything can cook the pizza, even my kitchen oven. I cook the New Year's pizzas last night in my kitchen oven using his methods he show us. I like he shows the different ovens and maybe a trick or two to cook the pizza the best with them. Happy Healthy New Year

[@fablan3308]

@@Mark_Nadams I would buy the one he use all the time zio Ciro is about £1700 the dome is about £1500 the zio is twice as good But the ooni is cheap so it a better option if you don't cook lots of pizza

[@man.i.literally.failed6772]

He also uses the ALFA 1 oven

[@michelelochirco2448]

Bravissimo Vito, sei un grande! Ho ricevuto in settimana il mio Ooni Pro 16 e grazie ai tuoi video sto imparando a preparare e cuocere la pizza. Continuo a seguirti per rubarti i trucchi del mestiere!

[@trwpizza3021]

I do love the fact you can have the best of both worlds with gas and wood. I’m predominantly an Ooni Koda 16 user and absolutely love it. Great video as ever Sir.

[@profchaos9001]

I think the koda is better and gives better spotting on the sides due to gas positioning, i also think wood is useless for pizza.

[@desun75]

@@profchaos9001 100% this cooks better lower cooks like NY style

[@Nclght]

@@profchaos9001 Many people who have the option prefer to use wood. Gas is quick and easy but on the weekends , I like many others, prefer to use wood....it burns hotter but more importantly, cooking with wood is an art. It also help satisfy those purists who attempt to make traditional Neapolitan pizza. Nailing the perfect pizza cooked to those standards is an accomplishment. In essence, some people climb Mt Everest while others would rather take a helicopter to the top. Each is superior in its own way.

[@zeex5029]

@@Nclght I'd be terrified to use gas

[@michaelduncan2759]

Vito, thank you for your videos. I am a disabled veteran who used to travel to Naples for work every year. I used to go to Zuccarinni Chiro’s pizza almost every night. I miss it terribly. Your videos have helped me to relive what I miss most. I desperately want to level my pizza game, and show my family true Neapolitan pizza. Being disabled, money is tight, but I hope to get one of these ovens soon. Thank you for your review, it helped me to make a final decision.

[@sacadosify]

Nice to see how it works with gas - and your pizza looks very tasty! I just ordered one a few days ago and want to focus on using hardwood, but I ordered the gas burner as well for a bit more control. I think turning down the gas or closing the chimney baffle will help control the browning of the crust. Someone else mentioned that with gas the chimney baffle closed and pizza door on. Closing the chimney baffle will bring the flames down. Really looking forward to trying it out as soon as it arrives. It's freezing here, so that would really put it to the test. I also appreciate the oven comparisons a lot. They do help people decide what will work best for them. Thank you!

[@Swampster70]

Closing the baffle will reduce temps. As someone that's cooked bbq for years the basic rule of thumb is this: open baffle to increase heat, close baffle to cool things down. You can do the same with gas by regulating how much gas is burned. If you are using gas I would leave the baffle wide open and adjust the heat with the knob. The baffle is only really useful for wood where you really don't have too much control over the temps once you have put the wood on the flame other than getting some big tongues and taking wood off! If you're cooking in freezing temps, just give the oven longer to warm up. When I cook the turkey at Christmas in the smoker, it takes longer for it to warm up and get the temp to even out but when you're there it's just like cooking as normal. Leave the baffle open!

[@davidbarnett8617]

I just unboxed my Ooni 16 (with gas option!). They recommend burning out the residue before using. Clearly, since you are still with us, it is not mandatory. Happy Pizza!

[@djjd2011]

I would love to see a side by side demo of the 2 ovens.

[@nerdcandy101]

i just discovered your channel and its giving me so much comfort on this new years eve. i tested positive for covid so im spending it by myself and feel a bit lonely but your videos are making my night better. you seem like such a pure soul, thank you for all your videos!!!

[@vitoiacopelli]

Thank you ❤️

[@TangDominates]

Gozney dome vs Karu 16 would be amazing. It would really compare the 2 best home options for most people. I’m waiting for this comparison!!!

[@logantucker8897]

I bought a Karu 12 and like it but the Karu 16 is a much better choice for cooking multiple pizzas for social gatherings. If I had known about the Gozney Dome, (and it was available) I would have definitely went with it! I’d love a video of a comparison between the two! Thank you for all you do for us pizza lovers, Vito!! You’ve stepped my pizza game up from good to greatness with your videos! Much love from Texas and have a Happy New Year, sir! 🎆🍕🖤

[@PhilGeissler]

Yes to the oven competition!

[@richarddudley9875]

The pizza looks great! I would love to see competition between the Ooni and the Gozney! 👍

[@TheArtisticGardener777]

Love the large glass window door! And the convenience of gas is unbeatable. Great job Vito!

[@jordanchin1681]

yes please, Vito! i would like to see which oven does better. Thank you !!!

[@bryanisraw]

Comparison between the Dome and the Karu would be amazing. Yes, please!

[@tjcuneo]

If you are only going to cook with gas the Koda 16 would be the less expensive choice. Vito, check Ooni instructions -- I believe that you cap off the oven chimney and keep the door closed when using gas. The pizza oven will cook evenly and the stone temp will be 910-940F. Enjoy your videos and enthusiasm for making pizza.

[@herlihym]

The Karu 16 instructions (USA) say to cook the way Vito did it. Stack on, flue open, door closed (except when lighting the burner). Other Ooni ovens have different instructions.

[@davidlaue8225]

Karu 16 is different, you cook with the cap off. Not sure why that is as there is even an additional vent directly above the door, but that's what the instructions say.

[@overnightclassic2]

@@herlihym Vito still did it wrong. His vent is about 1/2 way closed. His oven probably runs significantly hotter like that but it does create soot

[@geovee4726]

You deserve 1 million subscribers because you worked VERY hard the last 5-7 years to get to 600k!!!

[@vitoiacopelli]

Yesssss

[@holocron79]

Vito, great vid! Please make a comparison between the Dome and the Karu, thanks!

[@djmikekang]

Yes i would like a comparison between those and also the prize difference, who is the best in time of making the pizza ready .. And so on 😀 Thank you so much for the best pizza channel🎶✨

[@limeatchangex9526]

YES. Please. Make the competition f..... happen!!!!

[@Avean]

Would love a OONI wood vs gas comparison video. I am about to buy one of these :)

[@jerrymckune4087]

Yes please post a competition video! Grazie!

[@wartlme]

I have a Bakerstone. This is a stove top pizza box. It uses the gas burner on my kitchen range. I love it! Less than 150 American dollars. I can get it any temp between 650 and 800 degrees F.

[@lisarct1012]

I have the Bakerstone box with their propane burner base. I've been cooking at about 650-700, works great. Of course, being an open hearth it's a bit less efficient, and I imagine it must get roasting hot in your kitchen.

[@bierbrauer11]

You are one of the most wholesome, knowledgeable, and exciting KZbinrs! Another great video!

[@crushingbelial]

Used an Ooni Koda 12 - had to crank down the heat to make sure the pizza didn't get absolutely torched and burnt by the oven. Back temp was about 900 with a 150 degree delta. Cranked it down to 600ish and while it took 4 minutes it was a beautiful pizza

[@Pasovineyard]

Yes on the competition. I am an Ooni Koda owner, but thinking the dome will win.

[@georgecee7206]

After much experimentation with the Ooni Karu 16, I think I finally found my best method for cooking in this oven. Coal with a little wood added. The coal fire lasts much longer and is more consistent than wood. I filled the tray with coal only and get it started, adding a couple of pieces of wood. Let it heat up for about 45 minutes. Add a couple more wood pieces before putting the pie in, let it burn a little and get the temp to somewhere around 700-750 degrees F. You still have to turn the pie as you do with wood. The flavor was awesome and the bottom cooked pretty good. I also tried pre-cooking one in the house oven on a stone for about 3-5 mins at 550 degrees F. I then put it in the Ooni to brown the crust and get the flavor of the coal and wood. The result was a crispier bottom and crust but it did not have as much flavor as the one cooked solely in the Ooni. Living in NY for most of my life I am used to a crispier bottom than you can get solely in the Ooni. The pre-cooking method in the house oven was most like what I had in NY but not sure if it's worth the trouble. I will have to investigate further. Since getting this oven in August, I struggled to get the bottom to cook properly. I hope this helps anyone else who had the same problem.

[@deckleberry]

best guy to watch when it comes to pizza

[@mrCetus]

Yeah, I'd probably be inclined to buy the Ooni Karu 16 because the price but I think the Gozney Dome is the better product but unsure that it's worth the extra money...would love to see the comparison between these two! Thanks for another great video, Vito!

[@Onedayatatime3160]

I was going to buy the Gozney Dome then saw some some are having cracking issues with the peel which has to be replaced by the factory. I don't know how common an issue this is but it made me put the breaks on my purchase. Sad because I really like that oven.

[@aussieladrides]

Do the competition. I’m not sure but it looks like the gozney dome might be the winner. Only 1 way to find out. Go for it.

[@gordo9777]

Vito great video and yes please and pizza oven competition would be great!

[@rimwpnizer]

Awesomeness Vito Happy New Years🥳🤩 thanks for the great videos in 2021, and I hope you get 1 million subscribers in 2022 ☝🏼🍕♥️😘

[@Painkill100]

Jo Vito, im following u for 1 Year now and I can see how ur Content really evolved over the past Months. I really like the style of ur Videos now compared to the Videos in the Beginning! Speaking of Comparing, I'm really hyped about the Goozney vs. Ooni- Video! I would love to see that! Keep Up the great work Vito! Can't wait for ur Content in 2022! Much Love From Germany!

[@georgecee7206]

Yes! Gozney dome compared to Karu 16. I have the Karu 16 but have, thus far, been unable to get a crispy bottom

[@nobnoba]

is it because the top fire is too strong? thus the top pizza is well cooked, but the bottom not crispy

[@georgecee7206]

@@nobnoba I know. However the oven is not large enough to move away from the heat source. I cook mostly with wood and charcoal. The crust will burn before the bottom has enough time to cook.

[@wilson502]

Try replacing the stone with a steel plate and using less heat on the top if the bottom isnt crisping the way you like. Steel is more thermally conductive than stone, so you have to watch it so you dont burn the bottom.

[@johncspine2787]

There is a ceiling vent..Vito didn’t open it..are you opening the vent in front? This helps preheat the stone hotter..

[@georgecee7206]

@@johncspine2787 Hi John. Yes I am aware of that vent and I do keep it open. But thanks for the reply :)

[@KowboyUSA]

Not buying a pizza oven until Vito tests them all 👍

[@mikespec9478]

Happy New Year Vito and family! Thank you for all you do !!!

[@balt0cl]

yes nice competicion i want to go and use both haha happy new year vito!!!

[@itsjonius9530]

Yes let’s see the competition!!

[@rayhorton4406]

Hi Vito, Yes do the competition between the ovens, Love your videos and took your Master Class

[@apuz13]

Yes Vito we want to see a Ooni vs Gozney WAR. HAPPY NEW YEAR

[@zlatkobadrov1537]

Always glad to see you vito,wish you happy new year.

[@oldjunkman4864]

I would love to see competition between the Ooni and the Gozney! Thanks for another great video, HAPPY NEW YEAR,

[@maeva1976]

OMG!! This oven looks amazing!!! COMPETIIIIION!!! 😊 I'm gonna try your receipe with ricotta and potatoes 😋🤤 looks yummy!! Bravo Chef

[@JasonLee-si1yj]

I love it when semolina is used on pizza

[@carolseven3802]

Of course I want to see a comparison!!!

[@070319711]

Now that you have worked on both ovens, who do you think is better?

[@callmehank88]

Yes, do the competition Ooni Karu vs Gozney Dome!

[@sammygagliardi9102]

Yes please do the competition between dome and karu. 👍

[@tonysorrentino4325]

I would very much appreciate a comparison between the Karu 16 and the Dome.

[@ruileal4831]

Hey Vito, would love to see the head to head between those too. Congrats for the great channel.

[@CNile-se9xw]

I love your videos Vito, I reckon you’ll easily smash the million subscriber milestone this year for sure. 👍 All the very best to you, your family & friends.

[@pizzaishappiness7994]

PiZzA!!! 😋😋😋😋 Yum yum yum. That oven is great.Youll ❤️ it.

[@bexxISM]

I would love to see, actually i just want to know what's your favorite oven for the backyard (small oven).

[@biskcuit]

We wanna see the competition Vito!

[@romervisperas7206]

i will go with Gozney, notice how fast the temperature falls lower once the cover is opened in Karu16. One advantage of Gozney is that you can use both wood and gas simultaneously.

[@vitoiacopelli]

I agree

[@jameslee5237]

Anyone with the Karu 16 try using the gas burner, but putting in a few pieces of wood on the stone next to the burner for the smoke? Would that somehow damage the gas burner (to have wood flame around it)? There's plenty of space back there

[@mariomejia3608]

Oh yeah. That is oven I want to get to make top notch Napolitan pizza at home. The features of the Karu 16 are awsome. Looking foreword for Kary 16 videos featuring the vs against Going and using wood and wood and gas to cook. Good video to finish this 2021. congrats on your 600K

[@dellbrodd8487]

Fantastic video as usual. Yes, please do the Dome vs Karu competition. After a 2 month wait my Karu 16 is supposed to be delivered today. I hope the Karu wins.

[@matthewanderson6254]

Guy loves pizza Loves wet dough Loves air in crust... Nothing wrong with that. God bless him..

[@curtis3948]

I want to see a comparison on all methods. Ooni, Kara, your wood fire and kitchen oven with a stone. Time, maintenance to the pizza while cooking, crust, bottom of crust, everything. I’m really curious.

[@kevinpeterson6463]

Yes I would like to see to both pizza ovens using wood

[@peggycarter6460]

It'll be interesting to see the difference in taste if he were to use wood instead of gas and how close will it get to a regular wood oven used in real pizzerias!

[@bruno-silva]

Happy New Year Vito. All the best for you and your loved ones! Cheers from Portugal!

[@vitoiacopelli]

Happy new year tooo

[@aviationchannel6204]

Happy New Year! The oven looks great!

[@alamandrax]

Could you also show how you clean the oven between pizzas and general maintenance tips and tricks?

[@vitoiacopelli]

Yes

[@gracieosornio9291]

thank you for making this video and giving your honest review! your opinion is important to me and you are very much loved! many blessings to you and your family --- hope you get to millions of subs!

[@alphaares6027]

Hope you have a awesome New Year's!! The one and only Maestro Vito!!!👏👏🎉🎉🎊🎊 cheer's to a new year!! Keep up the great work!!

[@Casablackwell]

Yes! Let’s see the ultimate comparison video! Ooni Karu vs Gozney Roccbox (comparable price) vs Gozney Dome (is it worth the $$$)! Love your videos, thanks so much.

[@stephanlestage6390]

I Would love to see the competition. I’m on the fence between the two.

[@philochristos]

Yes, I'd like for you to do a compare/contrast between those different pizza ovens. I'm thinking about getting one, and I need your opinion.

[@ethanmuir2764]

Yea buddy! Let’s see the competition!

[@callmehank88]

I nearly finished the MASTER-CLASS my family bought me for Christmas!! I wish I didn't need to make a Facebook to message but.... what other option :/ Congratulations on 600K subscribers Vito, you deserve it for all your hard work.

[@lovetobikedaily]

The oven looks very good!!! But I would love to see the two ovens head to head. Your pizza looks amazing, again…as always. You’re an amazing Pizza Chef!!! Thank you for your commitment to help us make better pizzas.

[@furryjackalope1210]

Video about how to make a specific amount of dough balls recepie that you can edit! (with poolish)

[@Will057]

There already is a video on it.

[@furryjackalope1210]

@@Will057 where?

[@abdullahabusaleh7136]

You as always Vito wonderful 😊 yes do it why not to know which better 👍🏻

[@dudakoff1000]

Would love to see competition between the Gozney Roccbox and Ooni as well!

[@giannimobile]

Francesco is back 👏🏼👍🏼

[@chandana11]

OONI duel fuel is the best, cant beat that

[@Begreen9]

I have the Ooni Koda16 gas. I like the door on the Karu. Ours doesn't have one, so I put a baking sheet in front to act as a door. The door is much nicer because it has the glass, but I always make our pizza with no door so the baking pan placed in front is good just for warming up the oven. After the stone is up to temp, usually around 700º, I turn down the gas when baking the pizza.

[@coryballiet8260]

Good video! I'm saving my pennies for this exact oven, actually.

[@rogerwilco59]

Not fair Vito.. You could make a pizza on anything .. I love your videos, since I started back watching your channel I've made 3 pizza's in 5 days 🍕

[@dangerdavefreestyle]

looks like the crust is black and white, i like it golden brown, my favorite is new york style. i am not into the neopolitan style or the super high heat.

[@normrubio]

I'm in the market for a pizza oven, I'd love to see a video comparing them!

[@wa8320]

Ooni Koda 16 or Ooni Karu 16?! Which one is better?

[@vitoiacopelli]

Karu

[@lucan6901]

Let’s review this oven…few mins later …this pizza is fantastic!!! Your love it’s the pizza!

[@SixStrings165]

I’m going to buy that oven. Thanks for the review

[@nathanh.6168]

I would like to see the side by side comparison between the 2 ovens. I have an ooni pro 16 and have been using wood to make Vito's amazing dough. I just ordered the gas option. It may make baking the pizzas a little easier in the Pennsylvania winters.

[@kevinhook2906]

Yes, let's have it. Dome versus Karu.

[@wass814]

Have an OOni , too light weight and the auto starter went out after 2 months. I’ve ordered the dome- seems more substantial. Would love to see your comparison.

[@krisbroke6257]

A comparison between the two would be great

[@KodyKimani]

You should be on mainstream TV!

[@maddog8148]

Vito you are Andrea Pirlo of Pizza!! 🙌🏼💪🏼❤️🇮🇹

[@davidlozano2615]

Let's see the competition Vito!

[@1123mo1]

Yes, do a comp! Thx

[@Ba399]

Thank you, Vito for providing important efforts and details for pizza and ovens... The oven is beautiful and practical. It works on gas and firewood... We need competition with another oven ✋

[@jbrown9408]

Yes do the competition between the pizza ovens

[@johncspine2787]

I think your stone will get hotter if you adjust the front vent more open, this draws the flame forward..the vent is located when you open the door, look at the top, there’s a slider, a little steel rod poking out, you move left or right to open or close..this is in addition to the chimney vent..I haven’t had the oven long enough to say, but, it does work fantastically, all my pizzas are great, best ribeye steaks and fajitas I’ve ever eaten too. Maybe open the front vent to preheat the stone, then when cooking, close it a bit to prevent the flame from rolling forward so much..

[@johncspine2787]

5.03’ to 5.10 I can see your front vent is totally closed…try opening it..! Men..and instructions..lol…!