KARU 16 vs DOME - In Depth Comparison⎮Good for Neapolitan Pizza?

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After a huge success of the 2 videos reviews of this 2 pizza ovens, you all convinced me to make this fantastic video comparison between OONI KARU 16 vs THE GOZNEY DOME, the 2 ovens are about the same only price point is different and of course you are going to see the others differences in the video, today i put this 2 ovens side by side and we made some fabulous pizza Napoli style, and of course i show you the differences, please tag a friend and send this video to your friends that owns this pizza ovens. Thank you so much and see you all every week
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[@vitoiacopelli]

What you liked more ? Ooni or Dome

[@tasmxiwslwisne]

dome

[@PredatorR32]

Dome

[@richardpinkerton4512]

I like the dome because the insulation is better and the flame regulator is easier accessed. Can’t fault the Ooni either though. Both are great.

[@vampcaff]

That's rhetorical right? Dome.

[@DanielHernandezBC]

PIzza 🍕

[@ElaineEC]

Just bought an Ooni Karu 16. It’s much less expensive and since I’ll only be using it once a week, I can’t justify paying double for the Gozney. The Karu is also smaller and since my patio is relatively small to begin with, I appreciate the space savings. Chef, I cannot tell you how much I love your videos! I’m determined to learn to make great pizza and because of you, I’m on my way. People like you who share their expertise so willingly and openly are some of the best human beings. Thank you so much.

[@J4Z666]

Are you meant to cook on gas with the door closed and chimney on with the 16? I have the Karu 12 and you are meant to take the chimney off, plug the hole and leave the door open when using gas.

[@JackAgainski]

The Ooni is also very portable.

[@rugershep7170]

I bought the Ooni 16. I typically “pre-heat” with gas then introduce the wood. I then pull the gas burner out and then just go all wood for cooking. Has worked out so far

[@semidiywithdrea5920]

That’s a great tip.

[@jonspeak2807]

Sounds great 👍 I bought the Bertello Grand so I could burn wood and propane simultaneously. But, I really do it the same way! I just don't have to remove the propane burner.

[@bgnPrinceton]

@@jonspeak2807 How are you liking the Bertello Grande? Have you owned others for comparison?

[@johnarkinjose9748]

So the ooni 16 is ok with wood?

[@johndlouhy4]

@@johnarkinjose9748 works great with wood…

[@bakingwithmarcia7522]

I have had an Ooni for almost 5 years and absolutely love it! The pizzas get made in about 90 seconds. It is the best pizza ever!

[@joemygawd]

I agree with you 100% If I'm not drinking too many beers while I cook I can cook a pie every 6-7 minutes. I've cooked up to 22 pizzas in a night in my front yard with my neighbors. This is using charcoal and almond wood. The pro is highly portable too. I take it all over camping and to family's house out of town.

[@geofflinder589]

$1700 for a pizza oven is too steep for me. I love my Koda 16.

[@bakingwithmarcia7522]

@@geofflinder589 Actually, they were on sale at Costco two weeks ago for $399.

[@usavideogames7599]

@@bakingwithmarcia7522 the dome was $400. ? Doubt it

[@bakingwithmarcia7522]

@@usavideogames7599 no, the Ooni

[@surlyborn]

I love that when he tested the outside insulation he put down his thermometer and used his hands to tell us how hot it was.

[@zoidarkel8928]

I have a Karu 12. AND I LOVE IT. I've used it about a dozen times (only use wood) and pizzas turn out stellar (thanks to your poolish recipe ❤). I bought it because of the great reviews and the price point. $350. The Karu 16 is $800! I've made up to 10 pizzas in a go and it works beautifully. Do I wish it were bigger? yeah. but the smaller size is also VERY portable. 26 lbs compared to 62 lbs. The size of the pizzas are smaller, but that also isn't a problem. They're more of a 'personal' size, so everyone gets to make one with whatever toppings they want. And that's half the fun of it. And I have a Weber already to do all those other things I might want to make in a bigger oven. And the temp gauge? nice, but when my infrared thermometer works just fine, i dont need to spend an extra $450 for a thermometer upgrade.

[@scr050]

@Vito would love to see a wood to wood comparison of the two! And would love to hear your thoughts on yumminess factor between wood vs. gas - and any additional thoughts you might have on cooking anything that’s not actually pizza in these ovens. Thanks!

[@jeffreyharley1480]

There’s too much variation in technique to compare wood.

[@ericolson5314]

The Gozney is drop-dead gorgeous, but its steep price and lack of portability make the Ooni a no-brainer, especially when you consider the nearly identical results.

[@firstname2072]

It’s not a no brainier at all really. The dome has so much more versatility. Has steam attachments for bread, can cook wood fired chicken etc

[@saulibarra8632]

Exactly I could get 2 Ooni for the price of one Gozney. Although the dome looks a lot better! Similar results

[@jonspeak2807]

The Gozney really isn't significantly more expensive. Plus, considering how long and how much I plan to use it I think it would be a mistake not to consider the Gozney!

[@jsobrino]

@@jonspeak2807 the gozney is $1000 more than the ooni, that’s pretty significant especially considering the ooni is less than $1000 itself

[@funkychicken2119]

I’m considering Ooni since my friend can get them discounted (30%) which is significant considering how expensive these ovens are. I just can’t get use to pizzas being upwards of $30-40 in this day and age. Growing up in the 80s and 90s on $2.50 for a slice and a Coke after school were great memories.

[@christibara8697]

Hi sir Vito lacopeli my name is christ Tsimba from the republic of Congo and I've been following you on your youtube channel and I must say you've been a blessing to me troughout your wonderful pizza tutoriels and by doing so you've stired my passion for pastry.

[@adriensway]

These times i trained every day to make pizza like you ! You are the king of pizza ! I did a little bit of cook in french on my channel and i will totally make a video about your recipe , technique and your love of pizza ! take care man ! you're the best

[@darrenfraser9551]

The fact they cook identical for the most part the portability of the Ooni makes it the winner in my opinion

[@bmcallister1974]

I vote we officially change the word comparison to comparation. Love you Vito! Your videos are always great!

[@JS-mg7yx]

Youre an inspiration, chef. You remind me of a guy I used to work with. Very passionate, high energy, very fun to work with

[@christopherutagawa5512]

It’s a huge difference in price, 100% more for the dome. The pizzas were pretty close in comparison. I’m sure with the same amount of practice on both, you wouldn’t notice any difference. The dome is prettier, but the Ooni is more portable. So it would probably depend on your wallet and the end use.

[@TheCameltotem]

For that type of money you might as well get the dome. Looks a lot better too. Karu 16 is way overpriced, if you wanna go down a price point you should get the koda 16 that is really amazing for its money

[@asandrius86]

Totally agree, Karu is too overpriced... 699 with gas burner would be good price point.

[@christopherutagawa5512]

Well, the dome is twice the price of the Karu. I think that the Karu 16 is expensive, but the Dome is way overpriced. Yes the dome is really nice looking, but at$1800 for the dual fuel version and another $300 for the stand that’s pretty much required to hold the oven. Ooni can be bought for less than $900 with dual fuel option and you can add Ooni’ s $200 for their table. But the Ooni can fit on any outdoor table, whereas the Dome has a larger footprint and 130lbs weight, so you are probably stuck with the $300 stand. Both are pricey, but the dome is probably out of reach for most, and not in the same competition group with the Karu. Roccbox and the Karu are closer in price, and I feel the Karu 16 would easily win that comparison.

[@JustinTBowen]

Gozney is beautiful. But the pizzas are identical between the Gozney and the Ooni. If money is no object- Gozney. If you can come up with other ideas for the extra $1500 you’ll save with the Ooni, go Ooni. I went Ooni and the Gozney became a distant memory. :) Great video Vito - THANK YOU!!!

[@overnightclassic2]

@@TheCameltotem The karu 16 is way better than the koda. The karu 16 has about 1/2-3/4 inch (not sure) of insulation that covers the FULL length of the oven. No other ooni oven has this kind of insulation. Plus the ability to use the door on gas. The ooni pro is insulated but barely has any. Because the karu 16 is available at retail stores you can buy it at 30% off sometimes with a coupon off one item sometimes.

[@asairin1553]

I like the consistency of heat from the dome since you're not opening and closing a door everytime you turn, and the flame on the side lets you see cooking easier.. I vote Dome (I'm an Ooni owner)

[@djjd2011]

Thanks for this video, Vito. The Dome is prettier, but the Karu cooks just as well for half the money. I'd probably go with the Karu.

[@brianbates9425]

I was surprised that they were so similar in the cook. I choose the Gozney but would feel good about either. I love watching you make great authentic pizza, an I aspire to be good enough at making it that I am as proud of it as you are. Keep the great pizza coming!

[@leelee-rx5mv]

I have been waiting for someone to compare with Gozney Dome and Ooni Karu 16 for a long long time! I love u

[@andreariganello4979]

Ciao Vito, sei davvero un grande! Ti auguro di arrivare presto a 1 milione di iscritti, ma secondo me i tuoi video dovrebbero avere 1 Miliardo di visualizzazioni!!! Grazie per i tuoi insegnamenti! Ciao

[@vitoiacopelli]

Grazie assai caro

[@andreariganello4979]

Grazie Vito! Mi hai fatto un regalo di compleanno! Hai più di 600mila iscritti e trovi il tempo di rispondere! Grazie!

[@einfussganger]

One point not mentioned - the Gozni stone is twice as thick as the Ooni's (30mm vs 15mm). In LA in the summer you might be fine with back to back cooks, but in the Northeast in the winter, the Ooni will have a much longer refractory period, so back-to-back pizzas will be a problem.

[@eezyclsmooth9035]

This was a very nice "Comparation". Even before the video started I wanted to hate the Ooni and love the Gozney. But this was a tie. The Gozney looks like a traditional brick oven. Cooking with wood vs gas seems to be quite different results. I can't understand the reason but wood and gas ovens have the same temp. but in the end the pizza is slightly different.

[@jakezavala]

I was lucky enough to get a Dome during their first drop. Wood version only. The convenience of gas isn’t something I care for since I get great joy from learning how to maintain a fire at any temp. I can say that using Texas post oak wood gets my oven a roaring 1200F which turns it into a steakhouse broiler. It’s also gorgeous to look at! Great review!

[@DGWpg]

Good review Vito. I like that you joke around and don't take yourself too seriously. Can't wait to try your pizza recipe today.

[@ddmau7995]

I just bought the ooni 16.I haven't picked it up yet from ACE HARDWARE . I'm going to cook with charcoal and wood ,the traditional East Coast style .I like the idea of adding the " grilled" effect to the pizza .The gas burner is optional with the ooni ! I bbq alot so lump charcoal is right up my alley . Great video on the 2 ovens .I went with the OONI because it's nice and compact !

[@sacadosify]

I've been having so much fun using the Karu 16 with wood and lump wood charcoal. I'm new to making pizza in a pizza oven and never made this type of pizza before I got this one. I've only had it a little over a month and I've been baking pizza in it over 3 weekends with temperatures barely above freezing. It heats up quickly, and by the time I prepare the second pizza, it's already ready to go. In fact, the stone gets hotter between pizzas because I add more fuel (one or two pieces of wood). We move the oven around on our deck depending on the occasion, so it's great that it is so lightweight. Very happy with this pizza oven. Thanks for sharing this comparison!

[@johnyewdall398]

On my dome, I stack wood on the right hand side and then light the gas burner on low. I let the stone heat up to 300C and see the wood charring. I turn up the gas to full and the wood bursts into flame. I then turn off the gas and slide the puck over the gas burner to protect it and cook with wood.

[@PauloMundo]

THE REAL MASTER OF PIZZA IS Vito LACOPELLI don't forget his name. it's definition of mastering. listen everything he say like a ninja master. this guy change people life.

[@chilipez2934]

Highly relevant for me, as I am wanting to upgrade specifically to one of these two models from the Ooni Fyra 12 that I'm currently using (and enjoying), but want to upgrade to serve parties. I think the deciding factor for me is the fuel flexibility: The Dome can accommodate both gas and wood simultaneously, the Kyra 16, from what I understand, cannot. I am biased, however, in that I like the flavour that the wood imparts. I like the idea of having both fuels going simultaneously. Thank you, Vito!

[@davidschopper378]

Great comparison - I fell in love making Pizza watching your videos. Vito, for the Ooni, there is a "gas door" available which should be used when the oven is powered with gas.

[@mattwyman8783]

I own a Karu 16 and with a bit of practice and adjustments to my dough recipe (and of course watching Vito's channel) I am starting to turn out some pretty good pizzas using both wood and gas. Still not at Vito's level but I am getting better. There is no question the Karu 16 is a great oven particularly considering price and transportability (cant wait to take it to my friend's house for a big pizza party...I am going to blow'm away with this oven and the pizzas). But here's the thing, ...I want both ovens! The Dome looks awesome and I suspect it is more versatile (and maybe more forgiving) given its size and construction. Just going to need to convince my wife that it's worth the price (and yard space)... No problem...just keep making pizzas for her :)

[@MsLincos]

16:40 Master launch from Francesco. Bravo!👏

[@richardgilfedder2807]

Got my Karu 16 on order. Glad to find this channel for pizza tips!

[@robertledlow772]

Please do a video of a wood fired pizza I’d like to see how you control the fire in these ovens

[@eranhef]

Wached *all* your videos till the end, smashed the like and shared with 3 friends. I think I became a pizzaiolo just from your channel Vito, you are the best!!

[@vitoiacopelli]

Thank youuuu

[@adambrownsea]

Both give great results. I have had a Gozney Roccbox for only one month and are loving it. The extra room and viewing space in these are awesome, and maybe an upgrade for me sometime in the future. Great knowing the Ooni peel is bigger and could be probably bought separately, while the Gozney are using the same size that come with the smaller Roccbox. Love you vids Vito...keep it up.

[@naturally-logical]

Hey, Vito. You as a pro with these ovens: *Please cook at least 5 pies in a row,* better 10. Only then, one can make an educated decision. Will the Ooni hold temperature in such a cook - that would be a major thing. If not, and 5-10 pies in a row are a must, then the large, expensive Gozney Dome will gain more interest. But even then, the Roccbox would be nice to see in comparison to the Dome. As far as I know, the Roccboc will cook continuously. I did cook 10+ in a row in the Roccbox, but I have had plenty of time between the pies, because I was just too slow to prepare and cook one right after the other. Granted, the dome is somewhat beautiful, but if the Roccbox delivers and gives portability, then this would be something to consider. If the Ooni will lose to much temperature after 10 pies, an the Roccbox and the Dome won't, then for those who wish to bake a bunch at once, the decision will weight between price/looks/portability, and at the very end: Propane consumption/hour or cook? It would be great, if you could weigh the propane cylinders before the 10 pie cook and after. I bet quite a few of your audience lives in countries where the powers charge quite a steep fee on the propane price itself (taxes, co2, etc). So it matters if for 1-3 pizzas I need 1 pound or two to three pounds for a cook. I just assume, that the Dome will use at least 1.5 times the gas of the Roccbox. I can however not assume how the Ooni compares. It has the cover in the front, but then the open chimney and probably a less efficient insulation, compared to the Roccbox. So the Ooni might even require more propane than the Roccbox?

[@ryuvereignnolife3980]

Whats your current opinion? And I think the chimney is for wood fired only so there is an extra valve to open the chimney and close it.

[@babing1200]

Gracie! Good information. Yes please use both ovens with wood. I am deciding which pizza oven to purchase.

[@SMonti1985]

Both ovens make great pizza. I'm really curious to see when cooking with wood. thanks vito love you channel.

[@samiam3297]

Yes! Pyro up some wood! And flavor imparted.

[@mosesfisher4415]

Thanks for the “comparision” 😁. I was considering these exact two ovens and you made my choice to go with the Uuni Karu because at more than half the price the result was almost identical.

[@michellepasche3656]

Buona sera Chef Iacopelli and tks for the demonstration. As I intend (probably) to buy à pizza oven on spring, I've appreciated your vidéo. I think I'll choose OONI for its dimensions. My brother and I follow you since one year approximately and we are extremely satisfied by all your receipes 😋😋. Grazie mille e buona continuazione. 😉

[@chrisb6865]

Would love to see a video on your recommendations for reheating leftover pizza several days after making it...

[@thevikingfarmerhd4039]

Wow those pizzas looking amazingly tasty :) maybe a strombolie recipe video in the near future? Your the best vito :)

[@Frankwek21]

I have been watching a lot of your videos maybe to many. I find them to be extremely informative and enjoyable. The only problem I am having is now I am developing an Italian accent and I can’t stop. I speak to my wife and daughter with an Italian accent. Well anyway thank you for your videos.

[@alessandrovalentini462]

Seems like a good idea to start a test to see how quickly the ovens get up to temperature, and then opening the doors to start measuring stuff.

[@cegentry]

For the difference in price I have to say the OONI puts up an amazing pizza. After watching this video I am glad I have one sitting in my dining room waiting to be assembled. That being said you wouldn’t believe what I just made on a pizza still in my oven. I swear it tastes like I went to a pizza shop. You guys pizza making skills are incredible!!! Subscribed.

[@hamo3251]

Thank you so much for this comparison I really was confused which one I will buy but now I decided

[@TheForgottenMusketeer]

I have both of these ovens. I bought the Ooni when I gave up that the Dome would come to Canada, and then it comes to Canada! I really liked the Karu but had a few observations. With Propane, I cannot get it past about 830f and the stone takes a long time, never quite reaching 800. The temp drops FAST when the door is open and cooking multiple pizzas back to back cools it down. The control at the back is terrible, especially given the depth of this unit (you're not putting it on a regular counter!). I loved the wood/propane/natural gas options, but find the gas flame is very close to the pizza so if not careful you can overcook/burn the top before the dough is ready. Turning the flame down helps, but the unit drops temp fast so you're slowed to the next pizza (not a big deal to me, I'm not trying to speed load them). The dome's opening is actually smaller! While I can make a 16" pizza in the Ooni, I cannot in the Dome. The peel would need to get into the Dome, then turn, since the flame or wood would be under a 16" peel. Again, not a big deal, but a surprise. Make a mess in the dome's floor? Turn it up for 45 minutes and you're left with white dust. Open the week chute and sweep the dust into it. That's a stellar feature, much better than the old wood oven I had! The dome stand is extremely well built, making it a very good value to me, and the height makes watching and handling the pizza much easier than the Ooni. The Ooni is deeper, so if you're a little aggressive setting the pizza in, you're fine. I hit the back of the dome the first time I used it. That wall is hot, so pizza gets stuck there (the 45 minute 'self clean' took care of it). The Ooni isn't as well insulated. I got mine in very early spring in Canada and the outside temperatures really affected it, keeping it on some days to low 700's no matter what I did. The roccbox also had this problem. I haven't had the Dome in Winter but I think it will fare better, especially with the rope door. Also, the Dome is certified for indoor use, if vented. That was a feature for me. My walk out basement is cool in the winter. I'll go down watch TV, make pizza's and enjoy the radiant heat. My wife comments on the heat coming off the dome thinking it might extend our fall evenings outside! Both are great, and while I prefer the Dome, I'm not selling the Ooni yet. Oh yeah - Dont' drop anything on the door. Cleaning it is a serious pain!

[@rosseasson9441]

Proper feedback. Thanks

[@mikeandroi2698]

Great review! Reading this I finally realized the Dome was available in canada and ordered. I had been on the mailing list but some reason I missed it. I'm on Vancouver island and plan to use the Dome year round. It does hold heat well AND it looks great in my side yard

[@RealGrubert]

I bought the dual fuel Gozney and I love it. I use the steam port on the back to bake bread. I also put it in the back of my truck and took it to poker night. I have a maxim about buying things. You will eventually forget what you paid for something, but the one that makes you happiest. For me, that was the Dome.

[@ChrisBorghi22]

Vito, salutti di Colorado Springs, Argentina! Tu sei bravo, Il vero pizzaiolo! Mi piace un po piu il Dome ma due forni sonno una machina!! Gratzie per insignare il vero arte dil pizzaiolo!!! Tu sei il Maradona della pizza!!

[@mabi377]

I like the interior size and side flame of the Dome. Also, the better insulation of the Dome. The cook seemed the same on both. Thank you for the synchronized comparison!

[@slackintheline6404]

Both performed very well with little difference between pizzas. However, I would like the versatility of smoking, roasting and baking, for which I believe the Dome would have the advantage. For pizza only, I would lean towards Ooni based on price and portability. For greater versatility and good looks, the Dome gets my vote. A Gozney will be in my future, and hopefully very soon. Thanks again for all of your great videos, Vito! You are now the ONLY pizza guy I watch on YT.

[@BirchWeber]

Did you ever get one? I also want an outdoor oven for more than just pizza. Do you think you were right about this?

[@slackintheline6404]

@@BirchWeber Yes, I purchased the Dome last fall. It is fantastic, as expected, for pizzas. I have not yet had time to experiment with anything other than pizzas as yet, however I am a big fan of rustic breads, which I'll try next. I will probably be adding an aftermarket door for that. You will not go wrong with a Dome, but just be sure it will have adequate capacity for whatever you are planning to bake in it. If you have the space and a bigger budget, consider building one with some size to it. If space wasn't a factor for me, that would have been my ultimate choice. Good luck in whatever you choose!

[@teckLoodak]

Vito i need to thank you for your effort . Because of you i make incredible pizza at home . Thank you a lot !!!

[@mr.pizzamarlon]

22:03 *Giant Pizza Tacos!* 😍😍😍😍

[@jonspeak2807]

Thanks 🙏 VITO!! A comparison I truly wanted to see! I personally wouldn't have directly compared these two ovens. But I was also l considering these ovens as well as the Cru 32 and Pro? (the large one). I prefer wood fired 😁! But I like the ease of propane, do you have a preference? CONGRATS ON THE NEW BAMBINO, TOO! Love you and your pizza 🍕😁

[@swarupmukherjee9462]

Both ovens are good, at the end it depends what you want. Great video thanks🙏✨💫👍👌👏

[@TheCrazySkully]

Thank you for yet another great video Vito ! Please review the ovens with wood option, I would love to see that 🙂

[@kurtak9452]

Great comparison video Vito. I like the look and style of the Gozney......

[@robertgreenfield9051]

My opinion? I think the spotting on the ooni looks better. I’m extremely jealous of your turning technique. It’s spot on.

[@richarddudley9875]

I love the Dome and would really like to see your wood burning comparison. Great videos, thank you Vito!

[@kappatvating]

Just watched this video and the one where you flew to NY to teach how to make pizza. I love it. New subscriber alert.

[@roccosdough]

I would also love to see a comparison of RoccBox Gas vs any wood oven :)

[@meshalabdullah8210]

Maestro Vito, can you compare it with the Zio Ciro oven please?

[@starlite556]

You are something else . Probably the best pizza maker in the world.

[@jonathangarner5366]

I just ordered the Dome because it hits the sweet spot in price between the Ooni and higher end ovens from Lynx, Alfresco, Alfa,…

[@purplearmy.]

Finally a good review, I keep seeing reviews with poorly made pizza. This is excellent.

[@michaeljulius5895]

nice oven comparison. i think the gozney is moe consistent from the first pie to the second pie, BUT....The gozney is more than twice as expensive as the ooni, plus, the gozney is not currently avaliable (at least in the United States)

[@JunesTarotJourney]

The OOni is the winner. The Gozny looks good, but it's almost 2 1/2 times more expensive than the Ooni. I like the door on this Oooni which would be good to bake foccacios, deep dish pizza, meats, bread etc. I also like the fact that you can use all wood, or all charcoal or a combination of both on the Ooni .It also has a gas option for propane or natural gas. The Ooni would definitely be more portable than the Gozny The only thing I would like changed on this Ooni Karu 16 is the burner control which should be put in the front like the Gozny. I currently have the Ooni Koda 16 and will be upgrading to the Oooni Karu 16, adding the gas option for propane. Ill keep the Koda 16 for a while because it's lighter than the Karu 16 and I can carry and move it myself. Thanks for a really wonderful video, as always. I would love to see you cook a typical New York style pizza with around 50- 62% hydration at around 550- 600F in both of these ovens. Being brought up in Brooklyn, N.Y. my preferred go to pizza is still the New York style I grew up with. 💕💕💜💜👍👍💜💜💕💕

[@Eskolol]

My Dad has the big Ooni oven which has the burners on 2 sides. He carries it everywhere in his camper car. Ooni is so great because its so easy to carry everywhere :D

[@BRUTE7]

For consistency when testing, I like that you are using it the way most people would use it; however, I think both ovens should have had the doors off or on. It would be interesting to see what other things you can cook in both. Both are a steep price when considering it only does one thing.

[@mattnj8080]

They cook tons of things other than pizza.

[@brozo55]

i like napolian pizza Vito, you are the god of pizza, my best. continue to inspire us with your feats .. best regards, Robero

[@johndlouhy4]

The only thing I would say about this video, which was a great comparison, is when using the gas burner on the Oonie you should be using the envelope door, not the full door. It regulates the heat better and with the flue closed, gives the oven a higher temperature because the flame rotates the heat and doesn’t escape through the chimney. I would have like to seen this side by side comparison done with the envelope door on the oonie and not the full glass door.

[@AmirhoseinHerandy]

Would be great to see the comparison for wood too :)

[@drsh20dk]

I have the Karu16 wood only, took me about 20 pizzas to perfect it, and I have made literaly NO pizzas before this, but now I cook perfect neopolitan style pizzas every time. Would love to see them head to head with wood option only also! I've preordered the Dome, but I'm super pleased with the Karu16 so am probably gonna cancel the Dome order. Can you do a heads up comparison with wood only? Love your videos Vito!

[@ollieox9181]

May I ask: how do you make the pizza with wood/charcoal only? My understanding is you start out with charcoal to get the heat up and then add wood just before you put the pizza in. I don't own one. Just contemplating getting one in the future.

[@MsLincos]

@@ollieox9181 I think that's the way to do it Ollie. Charcoal burns a bit more stable.

[@TheKayPnut]

You da man Vito. This review was awesome. Keep up the great work.

[@xyzfamilyfun816]

Would love to see how you manage a wood oven. Especially when the stone or oven temp is too high. My last temp was too high and it burned the bottom, but the inside wasn't cooked. Would love to see how you manage that! Thanks for the great videos Vito!!!!!!

[@wisdon]

you need to pass a damp cloth on the stone of the oven before cooking the first pizza until temperature goes down enough

[@xyzfamilyfun816]

@@wisdon Thank you so much for answering. I will definitely do that. What temp do you aim for on your stone when cooking?

[@dannyboyz4200]

i will order a dome this year .although the ooni did really well in comparison i have roccbox so not bothered about portability the dome looks awesome great video 🙂

[@jamesmcdaniel6882]

I think it all comes down to if you want portable or not. I use mine to tailgate at Bears games and the Ooni is great. Could not bring the dome to a game with me. Ooni wins for my purpose. But Dome looks great if you want a permanent set up at home. I use my OOni as a wood burning and have used the gas attachment once. Wood fire is better so for in my experience.

[@mavrikmavrik3032]

Both ovens work. I will say that I cook pizza’s in my Ooni 16” only with wood. I haven’t had luck getting the gas system to get the oven hot enough. The wood will really get the over hot and it seems to work faster than the gas.

[@dale918]

Gozney is great for that extra space for turning the pizza but the ooni is great for portability

[@fablan3308]

The Dome and double the price

[@dale918]

@@fablan3308 very true, that gozney is at least 3.5k

[@fablan3308]

@@dale918 it's too much money and they've had a lot of trouble with build quality sadly £1800 you can buy a Clementi FAMILY gas

[@alex_evan5327]

Un video che aspettavo da tempo! Ottime valutazioni.. molto professionale e simpatico come sempre! Grazie Vito!!

[@randelmatt]

Really good and informative episode mate

[@roccosdough]

Please review the Alfa Forni Ciao Oven :) Una Bella Ciao !! :)

[@maurice4407]

Great video, I love the look of the Dome. I have a Karu and just got the gaz option. Here in Montreal it’s freakin freezing so I still have some time to try the gaz. Love your set Vito, bravo.

[@sacadosify]

It's been cold here in Montana and I used the Karu 16 last week with just lump wood charcoal and wood. Got it super hot and turned out a few Neapolitan pizzas in a row without a problem. I have the gas burner as well, but not ready to use it yet.

[@victorgazal]

Compare with wood please! Also review the BREVILLE! Thank you. Love your channel

[@michelefisher5171]

I’m finally getting the gozney dome! Can’t wait to finally make a pizza!

[@planetfriendlyfirewood]

Great video Vito! We have both and were surprised how close they came out, using wood there’s a clear winner in our opinion

[@kennebatch]

Which is…? 😊

[@planetfriendlyfirewood]

@@kennebatch The Dome on wood only. But the Karu 16 is amazing using lumpwood and wood together to Cary the temperature.

[@kennebatch]

@@planetfriendlyfirewood right on! I have the dome because I preordered it way back at the beginning (before the Karu was announced) and have always wondered if I would have liked the karu more. But I love the dome and it’s really nice being able to use essentially half-cut, full size logs and load them from the front. Plus I’m not taking my pizza oven anywhere other than my backyard so the portability factor is moot.

[@planetfriendlyfirewood]

@@kennebatch The Dome bosses it. It’s the lack of a door that’s allowing the Karu to win on certain cooks for now, but the Dome is worth every penny

[@Muttonbird]

I've heard the Ooni with the pellet option is the most convenient to use and provides wood flavored taste. The Wood option also great taste but more work to provide wood during cook and the gas is convenient but with no wood taste. would like to see a comparison or opinions on these Ooni options. Keep up the great work. Love your channel.

[@romani7637]

I’ve e got the Ooni Fyra 12 (wood pellet) and love it. Convenient and super portable. I do wish the Fyra had a glass door like the Karu. I smell upgrade in the future ;)

[@Muttonbird]

@@romani7637 Nice one! Thanks Roman

[@NarrowroadBigGod]

Vito, its working , im getting smal result, my first primo bambino napoli pizza ( poolish) 24 hour in home oven 220 celcius with pizza stone, GRAZIE GRAZIE MILLE !!!!

[@panchovilla403]

Vito please more videos about toppings and things like what goes and what should never be mixed together. Perth Australia

[@scottspaulding7965]

oh you know you how much love your Gozney Vito . Its a better oven but twice the cost. Worth it if you want to be a serious pizzaalo My Gozney will be here in a few weeks, cant wait

[@SilatShooter]

The Dome is definitely prettier to look at. But like many here, I will only be using this likely one evening on a weekend. So hard to justify the additional cost. If it were lower in price I'd go for the Dome. But based on my usage and budget, Karu.

[@stevannielsen4275]

Great video!!! Maestro Iacopelli, you are also a maestro of instructional videos! I have an Ooni Karu. It's my second Ooni. I almost wore out first my 16 inch multi-fuel Uuni--yes, the old Uuni. The Karu is better engineered. The window stays clean and it easily self cleans at high temperature. If you load it with dry hardwood it goes to more than 1,000 degrees and turns everything inside to white ash. At that temperature it's also great for charring a sous vide steak! Because they were equal for Neopolitan pizza, the Ooni is the clear winner! If the Ooni were slightly less efficient it would still be better at a price that is $1,000 less. It is also luggable in an ordinary SUV. I will be taking mine on the road for our Thanksgiving family reunion. We will eat pizza on the Wednesday night before Thanksgiving. More pizza is eaten on the night before Thanksgiving than any other day of the year!

[@peterland001]

yes please wood v wood comparison would be great!

[@Jonziebal]

Great to see hear reviews!

[@keeganwhite8327]

I have been trying to save for an Ooni16 and had just discovered the Dome and was rethinking my decision on which one. But after your video, I think I’ll stick with the Ooni. The results to my eye are nearly identical, and while the Dome is prettier to the eye and has a slightly larger cooking surface it also comes with a much larger footprint and I only have a small patio. I don't think I can justify the bigger price.

[@chuckurso593]

I just found the Dome last night after seeing the Gozney Roccbox quality but in a bigger platform. That made me search further and found the Oonie and then shortly after found you and the Dome which is really nice. For the difference in size of cooking surface, I would choose the Oonie for you have about the same outcome of quality for almost 3 times less cost. $699 for an Oonie with the ability to use wood when you choose to vs $1,999.00 for the Dome. The Dome is a beautiful oven with a few nicer features. I would prefer a glass door on the Dome for windy cold nights and more versatility in the oven however so the Oonie shines with that feature. Can't go wrong with either oven obviously!

[@tommanseau6277]

Old video and I don't have either. But I have had a Gozney Roccbox for over 2 years now. For me, it'll be Gozney all day long. I cook 3 pizzas at a time in rapid succession and it keeps up.

[@1howtoeatat1.39]

Very elaborate was a useful video of his efforts. I'm very thankful.

[@lukemantor642]

Using the wood option is something I would really like to see.

[@stevekarnes3071]

I like both. But, if I had the extra $ would very much prefer the dome! Thanks again, Vito, for yet another great video!