Ooni Karu 16 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Multi-fuel outdoor oven that burns wood, charcoal, or propane (with a separate gas burner attachment). Heavier and slower to set up than gas-only models, but gives you genuine wood-fired flavor when that matters.
- True multi-fuel: wood logs, charcoal, or gas (burner sold separately at ~$100)
- Ceramic fiber insulation retains heat well — stone stays hot between launches
- 16-inch capacity with a wide door opening that makes rotating easier than the Fyra
- Reaches 500°C on wood; holds 400–450°C consistently during a bake session
- Folds flat for transport despite its weight
- 28.4 kg is genuinely heavy — two-person carry is recommended
- Gas burner sold separately adds ~$100 to the cost
- Wood management requires attention; temperature swings more than gas
- Superseded by the Karu 2 Pro if you want modern features at a higher price
- Gas to heat the stone, wood at the end if you want smoke. Lighting both from cold is slower than it looks.
- Give the deck the full 20 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.