Brief Summary
This video reviews the Ooni Karu 12G pizza oven, which the reviewer ranks as the best 12-inch pizza oven. The review covers the oven's design upgrades, preheating performance, and its ability to cook various pizza styles, including Neapolitan and New York style. The reviewer compares it to the Ooni Karu 16, highlighting the 12G's affordability, portability, and quick heating, while acknowledging the Karu 16's advantage in cooking larger pizzas.
- The Ooni Karu 12G features design upgrades like a glass door with a magnetic lock and a built-in thermometer.
- It preheats quickly and efficiently, using less fuel than previous models.
- The oven excels at cooking both Neapolitan and New York style pizzas when proper temperatures are maintained.
- It is more affordable, portable, and heats up faster than the larger Ooni Karu 16.
Introduction to the Ooni Karu 12G
The Ooni Karu 12G is introduced as a redesigned 12-inch pizza oven that the reviewer considers the best in its class. The reviewer has tested many Ooni ovens and has consistently experienced smooth shipping and packaging. Setting up the Karu 12G is straightforward, typically taking about 10 minutes to install components like the chimney, stone, door, and rear burner.
Design and Upgrades
The Ooni Karu 12G features several design upgrades from the original model. It includes a glass door similar to the Karu 16, but with an improved magnetic lock. A built-in thermometer on the side displays the estimated stone temperature, though it may lack precision. Ooni claims the gas burner uses 36% less fuel and heats up to optimal cooking temperature 29% faster than previous models.
Preheating Performance
The preheat times were tested on a 68°F day, with temperature measurements taken at 5-minute intervals, easily reaching 950°F. The Karu 12G retains heat better than its predecessor and heats up faster than the Karu 16 due to its smaller size.
Neapolitan Pizza Test
The reviewer prepared a pizza using a standard poolish recipe. The first Neapolitan pizza was launched when the stone temperature read 912°F, with the flame on high for a 75-second bake. The bottom cooked faster than the top crust, so the stone temperature was adjusted to 865°F for the next pizza, which baked for 82 seconds, resulting in a puffy crust and well-melted cheese. The reviewer prefers to keep the door closed during the first half of the bake to set the dough and then opens it to rotate the pizza.
Ideal Stone Temperature and Pizza Styles
After further testing, the ideal stone temperature was determined to be 880°F. A white garlic mushroom pizza was made using a 65% hydration poolish dough with a 48-hour cold ferment. For New York style pizza, the oven was cooled to 664°F with a low flame, but the bottom was underdone. Another attempt at 534°F for 4 minutes with a low flame, increased towards the end, resulted in a crispy bottom.
Comparison to Ooni Karu 16 and Final Verdict
The reviewer, a fan of the Ooni Karu 16 for its ability to cook various pizza styles at professional levels, sees the 12G as a mini clone with impressive performance at nearly half the price. The main drawback is the 12-inch pizza size limit. The Karu 12G makes it easy to swap between gas and wood, and maintaining temperatures with a wood fire is easier in the smaller oven. While the reviewer still prefers the Karu 16 for making 16-inch New York pizzas, the Karu 12G is more affordable, portable, and quicker to heat up, making it the top-ranked 12-inch pizza oven.
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