Ooni Karu 16 Multi-Fuel Outdoor Pizza Oven - Wood and Gas Outdoor Pizza Oven with Pizza Stone & Intergrated Thermometer, Pizza Oven Outdoor, Dual Fuel 16 Inch Pizza Maker, Outdoor Cooking Grill

First of all, I own other pizza ovens too and have owned them for years. This was my first Ooni; all others are cheaper ones (I have a Burnhard Nero, for example, which also makes great pizza and I can only praise it). If you spend a lot of time using them and understand how to use them to their full potential, you can make great pizza. But, they take a lot of practice and there is a lot of guesswork involved at times, and sometimes even I get it wrong with them, and it ends up with a pizza frisbee and a lot of swearing!Now, the Karu 16. Ooni absolutely nailed it with this one:First of all, it's heavy and insulated very well, with a massive and thick stone, which means it gets to temperature in 15' or so (which is not too fast) but it STAYS at that temperature in a very stable manner, and you don't need to be adding fuel every minute like you do with other ovens.Second, it has a huge, 16" stone. This means that you can move a 10" pizza around very easily, from corner to corner, to get the base cooked properly. It's also easy to turn pizzas inside it, without hitting the sidewalls and picking up any soot.Third, the door swinging down is a game-changer. With most previous pizza ovens I had, you had to put the door somewhere else, meaning you could burn thing, melt things, drop the door and damage it, burn yourself, damage the temperature probe, and of course it would take a lot longer to open and close, so the temperature would drop a fair bit in the process right when you really want a hot oven. This one, you just open, launch the pizza and close it in seconds.Fourth, it is really really easy to light. Use firelighters and sticks and you will be at 300oC in about 10', and it really gets super hot in 15' if you keep adding fuel.Fifth, and most crucial; the fixed thermometer and the glass are two tools that really are amazing, as you can easily work out how hot your oven is (just let the flames die down a bit, and see what it stabilises at, which is the temperature of the actual oven's mass rather than the air in the oven) and you can monitor the pizza without opening the door or trying to peek through a tiny flap.I almost always get it right with my other ovens, as I've practiced pizza-making a lot with them, but it did take a lot of practice and experimentation with each to work out their peculiarities. I was really not expecting I would just nail it straight away first time I used this one. The Karu 16 takes away all guesswork and all you need to do is follow the instructions and watch through the glass.The downsides; just one; it's a bit pricey. OK, it's ****** expensive. But, it really is very well insulated and it's seriously well-built, and frankly it really works and it's totally in its own league. I know I will be keeping this one, using it a lot, and using it for many many years. For example, I wasted £180 on a Dellonda pile of junk; buy cheap, buy twice, and it really was £180 wasted for a pizza stone and a pizza peel, which were the only useable bits from it. Quality costs, unfortunately.Would I buy this again, having now used it? Absolutely.

the pizza we make in our Ooni we could sell in a restaurant. Very pleased with my purchase. sturdy, easy to use, easy to maintain. Brilliant