The 6 Best Outdoor Pizza Ovens | Real Review With Preheat Tests
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- Опубліковано 9 тра 2024
- GET THE OONI KARU 16: geni.us/karu-16
But DON'T order without this: shrsl.com/3irkc
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UPDATED 2024 RANKINGS: MY TOP RECOMMENDED PIZZA OVENS:
4.9 | Gozney Dome / Dome S1: shrsl.com/4btbs
4.9 | Ooni Karu 16: geni.us/Karu-16-Bundle
4.8 | Solo Pi Prime: solostove.pxf.io/vNxzXN
4.7 | Gozney Roccbox: shrsl.com/3inly
4.7 | Ooni Karu 12G: geni.us/karu12G
4.6 | Everdure KILN 2: bbqguys.sjv.io/DKa3k5
4.3 | Ooni Koda 16: geni.us/koda-16
4.1 | Halo Versa 16: halo-pg.com/product/versa-16-... (10% off coupon code: PALAPIZZA)
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This video has been two years in the making. I wanted to individually review every major commercially available pizza oven before ever making a video that claims one as best. To date, I've personally tested over 20 portable pizza ovens, and these 6 are among my top rated, with one standing out the most.
In this video, I do a side by side preheat test to compare the stone temperature readings in 5 minute intervals. I then bake a variety of pizzas in each pizza oven, before ultimately ranking the best pizza oven based cost, features, quality, and performance.
Here are links to my individual reviews of each pizza oven reviewed in this video:
Ooni Karu 16 Review: • FAST REVIEW | Ooni Kar...
Ooni Koda 16 Review: • FAST REVIEW | Ooni Kod...
Gozney Roccbox Review: • FAST REVIEW | Gozney R...
Halo Versa 16 Review: • FAST REVIEW | Halo Ver...
Carbon Oven Review: • Carbon Pizza Oven Revi...
Solo Pi Review: • FAST REVIEW | Solo Pi ...
And here is a comparison article which looks at all of the pizza ovens featured in this oven, and a few more who didn't make the cut: palapizza.com/best-pizza-ovens/ - Фільми й анімація
Really a very good rating of pizza oven which took a very long time to make all the details and time consuming of comparison was a lots of work .. thank you so much for your hard work and honest opinion on creating this precious comparison of different style of oven 😊 job very well done 👏 Thank you again 🙏
Wow ! You did an awesome job for all of us ! Thanks from Quebec !
Those new york style are by far the most prefectly round pizzas I've ever seen even if launched with a screen. Congrats!
Great video! Now I want to get one of these units!
Thank you for the reviews.
A few additional notes
1. I know many will be asking "what about the Dome?" The Dome is an incredible oven, there's no question about that. But I kept this video more focused on the portable lineup of ovens, whereas the Dome fits closer with the Alfa Nano and Pizza Party products, all of which are higher end and weigh a lot more.
2. Ooni just released the new Volt and Karu 12G. I'm really excited to test these out but I missed the initial shipping window and are backordered for a bit. The Volt is more of an indoor unit, but if the Karu 12G outranks any of these outdoor ovens featured here, I'll come back here to update you!
3: I need to stop buying so many pizza ovens.
What about the Glowen Raptor?
@@ahmad0991 Last I knew, they still don't ship to the US, so I haven't had the opportunity to review it yet. Looks sweet though
Please sell me a good one I really have no clue I am from Australia so I can spend upto $500 tops essentially I am a chef and really am interested because of my living situation etc I hope you see this xx
@@aidanbrennan8580 What style pizza do you plan on making? This is a big deciding factor when shopping for a pizza oven.
Got a Oonie Karu 16 - absolutely love it
Your pizzas and skills are great. Had the kida, sold it. Just bought the Karu and waiting for delivery. Thought I could get away with coal mix with wood but would love to see a video from you comparing gas and coal and would combo
I am really glad to have seen your Channel without Even searching it. I was checking for buying à Blackstone pizza oven, because I so love my griddle, but I change my mind after seeing your channel. I’ll probably go with the Karu 16 or at least the versa 16 instead. I Check your others videos as well. Great job 😀🤙
It's refreshing to see someone make more than the standard Neapolitan or plain cheese pizza in a comparison review...I was starting to think I was the only person with some imagination.
Thanks for this. Well done. would like to see Karu 16 vs. the gozney dome.
Thanks Glen. I initially tested a family friends Dome a while back before I started doing videos. So I'm hoping to get my hands on another soon.
My GE microwave from 2005 finally crapped out. At first ua-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Rock box all the way Baby!!! I own two now and this thing us a beast
Thanks for the info.
Wonderful Review! I like the Karu 16 but prefer the simpler design of the Roccbox. I'll buy somethng soon. Real NY style. the slice gets folded. When you eat the pointy end is slghtly elevated. The sauce and cheese slide down to the crust base and pool. Oil leaks out of the bend n the crust and runs down your wrist. Sprinkle with garlic powder/salt and red hot flakes. Sweet memories! Its ALL good!
These are all ovens available in USA.. however, the Glowen , currently not available in US, seems to be a superb oven based on UA-camr Kitchen & Craft’s review. I own the Ooni Koda and still learning the ins and outs of the oven. Nice review
Thank you! Yes, the Glowen is an interesting looking product for sure. I've been in contact with them already and hope to review it if/when it becomes available in the US.
Great stuff. Can any of these pizza ovens cook other stuff like a full chook/brisket etc? I am looking for Versatility rather than a one trick pony. Also have you heard much about the up and coming "Ooni Max 2" oven coming out in May? I hope you review it. It looks interesting in the ads.
I really really good review. Tnx 🙏
Great review! Can you do a review of the Expert grill 15” charcoal pizza oven?! Pretty cheap and would be cool to see how it compares.
Hey Kyle. I just bought one n will be putting it to use soon. I will let h know. Has some pretty good reviews.
Definitely on my list this summer. I checked my local Walmart and didn't see any, so not sure if it was sold out or what. But I'll be on the lookout, and worst case, will order it online.
You may want to add the Pizzello Forte gas / wood to your next review. Nice comparison video
Thank you! I actually have the 12" Pizzello Gas in my garage right now. Delivered last week. I should be able to start testing that out next weekend
What was the name/link to the screen you used for the 16” NY style. Opening my 16 Karu tomorrow. Also what kind of flour do you use for the dough to prevent it from slipping? A mix? Thanks, crazy good work on these videos
I appreciate that, Lee! For Neapolitans I use semolina flour to prevent sticking; if it's a really course semolina, then you can use a 50/50 mix of 00 flour and semolina. If I'm doing a NY style, just a light dusting of bread flour when stretching is enough. Always make sure to "shimmy" the dough a bit on the peel as you build the pizza. Leaving it sit too long without movement is what makes it stick to the peel. As for the screen, it's the Lloydpan 16" Quik-Disk www.amazon.com/dp/B07MCDPQBR/?tag=palapizzas-20
Enjoy the new oven!
Great comparison. I'm still using the ooni 16 pro, it works great but keeping the stone from getting too cool or too hot between pies takes a lot of attention . I think the bertello looks like it could do a great job, but it looks really tough to control temps.
Thanks
The Bertello Grande is definitely the most difficult to maintain temps.
@@palapizzaovensdo you know of any oven where the flame is only in the left or right side (with nothing in the back) to more accurately mimic a regular brick oven?
@@rejectionistmanifesto8836 Pizza Party (made in Italy) has a few that fit this criteria - stay tuned. I have two on order so I'll start testing those out within a couple weeks.
@@palapizzaovens great cant wait for the video. With all the old school pizza joints, with the fire on the side it gives them a quick view if the pizza is burning which is what I dont like of most of the portable ovens that the fire goes in the back where you dont see anything.
You should definitely test the Pizzaparty Ardore :)
Definitely on my list!
I have a Roccbox. The Karu 16 does look tempting…
Excellent video! Thank you!
You only forgot Witt Etna, maybe the best of all.
Maybe next time.
Thanks! The Etna was unavailable in the US at the time I made this video. But the good news is I have one on order now to review.
@@palapizzaovens You are top! I subscribe immediately!
What is the link for that pizza pan that you prefer then you side it off on too the stone you did it on this video
Have you reviewed the QubeStove 16.5 2 in 1 muli fuel pizza stove ?
oh man. insane !!
Can you test Stadler Made pizza oven?
I have 3 Halo 16's for my pizza truck :D I use a screens to keep the bottom from burning!
That's awesome. Are you using a traditional screen? You can definitely bake a perfect NY in the Halo without burned bottoms, but the bake is longer. So in your situation, I bet the screens are a perfect solution to speed up the bake a bit.
@@palapizzaovens yeah it will be the standard aluminum one
@palapizzaovens if the top starts to get done I'll just pop it off the screen for a few seconds
can you do i reviw of the cozze 17 gas ?
Very nice 👍🏽
I have the bertello grande, it has a learning curve for neo style (it's hot). That said it will do sub 2 min 12" pies non stop.
Yeah for sure. I found that by using gas only, the stone floor was usually too hot. The ideal Neapolitan bake was by using the wood and gas at the same time, that way the top flame was hotter to match the bottom, but it added some complexity to the bake because temperatures sometimes exceeded my target. You can definitely fine-tune it though after using it enough.
I have on order a Koda16 and an after market SS door.
What do you guys think of adding a piece or two of lump charcoal to a gas stove to get that woody/smoky flavor?
I'm not trying to be "that safety guy", but I'd definitely be concerned tossing charcoal into a gas oven with an after market door - when Ooni released a statement asking not to use doors on the Koda.
Thanks for the in depth comparison. I own an Uuni Pro 16. Guess you can say the Karu 16’s predecessor. Would you have experience with that oven? I’m curious if it’s worth an upgrade from it to the Karu 16.
That's a tough one, since it's quite pricey. Yes I used the Pro 16 quite a while ago; there's a lot of upgrades on the new Karu including better insulation. How is yours holding up? I'd say if you only use it occasionally and are getting good pizzas out of it, keep it going, but if you are pretty serious about your pizza making (weekly basis or more), you'll like the upgrade.
@@palapizzaovens right now I’m cooking 3-4 pizzas a month but I regularly cook vegetables, fish and poultry. It holds up great when I do lump coal-only NY style, as well as Neapolitan style with the gas. Definitely does better in summer, however. I’m considering doing cooks of at least 4 or more pizzas at a time in the future, but right now there’s a little bit of time required between launches.
Hi Pala pizza, love your reviews, I was leaning toward a roccbox, but now maybe considering a Ooni karu 16. One question I have is out of the ones tested which are gas hogs and with are more gas efficient. I would like to see some of your dough recipes! Thanks Jeff
Thanks Jeff! I never got into measuring the fuel usage of each oven, but I will say, you can run these ovens on a 20lb tank longer than you might initially think. And if I were to make an educated guess, the Roccbox and Karu 16 might be somewhat equal in usage. The Roccbox has a powerful burner for being a 12" oven, and the Karu 16, while bigger, has a door to assist with the heating a bit.
Both are incredible ovens. I think it really comes down to what you want to make. Gozney is only good for Neapolitan (although a Detroit is also possible), whereas the Karu 16 can make a great 16" NY style too.
@@palapizzaovens hey pall
Hey Pala p thanks for the fast response!! I actually read it last week, but forgot to tell you! Keep up the videos as i'm going to watch them all! I Love making pizza!! jeff
I want to build my own pizza oven either some or half barrel style of that makes sense. I think I'm going to go with the some style. I want to be able to cook 3 pizzas at a time. I need to figure this out. We love pizza and I love to make it for friends.. I need a design that can cook three pizzas. I can build it. Not wanting these portable ones.
Rocc box wins for me because of the quick recovery between pizzas. 10 min between pizzas is to long on the Ooni for a party or food truck even if they make a bigger pie.
Agree 👍
Food truck?… probably should get something more commercial.
He said the ooni karu when using the pizza door door takes 10 minutes longer to preheat than the normal door not that it takes a 10 minutes between pizzas to come back to temp.
My Ooni Koda 16 definitely doesn’t take 10 min between pizzas. I busted out 2 14 inch pizzas. one margherita, and one sausage, pep and mush. In less than 6 minutes for both pizzas.. it cooks a perfect Neapolitan style pizza in about 90 seconds
I have both the Karu 16 and Roccbox. The Karu is way better and faster at recovery. Actually, there's no recovery time. You definitely misunderstood what was said in the video. Roccbox isn't in the same class as the Karu 16. It's more comparable to the Karu 12. The Dome is a different story.
What do you do with all them?
GREAT video! My father in law owns a Rocc Box but has given up cooking pizza's due to his always having bottom sections of his neapolitans still doughy.. any help on maybe what he us doing wrong on his cooking and how to better ensure a crisp fully cooked crust? He uses propane and has a thermometer and uses it. My guess?... cooking surface is not hot enough before he starts...? HELP!
Thanks! Do you know what temps he's registering from the thermometer gun? That should give us a good answer. I launch my Neapolitans in the Roccbox around 850F and the bottoms come out with a nice char but not burnt (if baking with the flame on high). If he's baking at a temp lower than that, you have to turn the flame down a bit so the top isn't cooking as fast. But the ideal bake is around 850 stone and a high flame - resulting in a ~75 second bake.
If his temp isn't getting that high, there could be a problem with the regulator or burner itself.
You gotta try the ABORON
Nice review, but industry first rotating stone is incorrect. The Blackstone did this 10 years ago, though sadly it isn't made or sold anymore.
Thanks for the catch. I never used the original.
Man you have DEFINITELY went down the pizza oven rabbit 🐇 hole from hell!!!!☝️🤣🤣🤣
Would be nice to see a comparison of the new blackstone pizza oven which is portable, has a stand like the solo.. Also what about the new members mark OONI knockoff at Sam’s club?
Hey David - I actually just had my Blackstone delivered last week. So I'm testing it out now and should have a video up within 2 weeks or so. Also, I just published the Sam's Club review! Check it out here ua-cam.com/video/9tw-RQeRm4k/v-deo.html
Unfortunately I wrapped up the filming for the comparison video before getting my hands on those 2 ovens.
I make about 10 16" New York style pizzas a week in a Versa. it’s a really fantastic oven.
For sure. It's bakes NYs really well. Do you use a screen for launching too? I'm pretty good at launching pizzas these days, but a 16" pizza on a 16" round stone is still a tough one haha.
I love my Versa 16; agree a full 16 inch is difficult. I prefer maybe 14 inches or so for my dough with a little (much needed) room for error from the larger stone.
I've made so many pizzas I'm mine and never want takeout... love NY style.
@@palapizzaovens Yes, I have a 16" Lloyds Pan Hex Disk. I launch and do the entire bake on it because I'm lazy lol.
Doesn't the yellow flames make the pizza sooty?
Gozney Doom?
Where did you get those small square pans for Detroit pizza?
Those are from Lloydpans, 6x6 Detroit
I own the koda 16 and I hate it!
The bottom of my pizzas never cook, and the tops always overcook even on the lowest setting. You rated it pretty high. What am I doing wrong or do I need to get a new oven? I’m willing to get a new oven because I’m so disappointed.
Dudes eating good
09:50 The crust looks good but the center and toppings are not cooking enough. You know when you bite into that fresh (undercooked) mozz the entire chunk is sliding off. The undercooking of toppings in these "fast cook" ovens is a big problem.
I'm using a cheaper belgioioso cheese here to test pizzas with, which also has different melting characteristics than some of the better stuff I have locally.
Any info on stoke pizza oven?
Stoke essentially sells an Alibaba/reseller oven. But I don't hate on a product just because of that (Pizzello does the same and it actually performs decent for a budget oven). What I find odd is that built their brand using a completely different oven than what they currently sell. I reviewed the original oven years ago on my site which is nothing like the one they sell now. Either their manufacturer had problems, or they get a bigger cut of profit with this new one.
very nice side by side comparison, glad I have two kidneys, I'm going to have to sell one to get one of these!
Lol yeah they're not exactly cheap!
I got the gozney for 120 dls at the local swapmeet
Not sure what’s going on the your Halo? Mine heats up fast and the top cooks like just as fast as the bottom. My friend is selling his karu and getting a halo.
I should have reiterated in the video a bit more that the top-heat is only lacking when doing true Neapolitan style pizza (with 00 flour). New York styles cooked wonderfully. But this isn't a true 900F oven which means Neapolitan styles will suffer a bit compared to some other ovens.
cook time and temp for NY stlye on the Halo ?
Mine is usually around 700 degree f stone and takes maybe 15 min to get there. It can and will get hotter if you let it, and also reheats very quickly. I cook a thin crust NY style 14 inch in 3-4 mins. The rotating stone is amazing and running a 20 lb propane tank seems like it will last forever lol... pretty efficient.
I'm pretty much on par with @mikempharmacyclist. If I have some heavier toppings, I'll drop it to 630-660 and cook closer to 5 minutes.
You mention the Bertello getting too hot. Why not just turn it down? Is it all or nothing?
The Bertello Grande is a dual fuel oven, meaning you can add wood in the back of it and the gas burner ignites it. If you don't use wood, then the bottom stone just gets too hot and not enough top heat. So when you add wood, it can basically jump the temp hundreds of degrees. You can get a very good pizza out of it, but the temperature fluctuations from both gas and wood makes it difficult for consistency.
You can’t fairly compare 12 inch pizza ovens with 16inch. It’s not really fair. Of course you will get faster heat with smaller ovens. Great video and a brilliant overview of each but I think it was unfair to compare like for like unless you made a better effort to disclose the flaws in testing.
I found it pretty clear in the video and generally disagree with your premise.
@@robertt9342 your entitled to your own opinion👍🏻👍🏻
Ezzo pepperoni?
You forgot expert grill pizza oven
That one definitely didn't make my list of best.
Who eats all those awesome pizzas?
Hum Where are the real wood fired pizza ovens? Can't have a best without the wood fired ones.
Finally someone who actually knows how to make pizza. So tired on these reviews and diy builds where someone takes some crap dough stretches it as well as a 2 year old could and offers it for inspection to the camera as if it were gold. Of course you did lose a couple of points by getting my nose out of joint with your use of pineapple on one pie. You do realize in Italy if you tried that they would take a contract out on you.
Was hoping to see a couple of cheaper options I was looking at, but I realize I'm asking a lot.
You should see some of the other wild pizzas I make. Let's just say pineapple is pretty tame! But I appreciate it, that's the main reason I started doing this. Too many Forbes/NYT writers doing "reviews" of pizza ovens when they've never actually used it (or if they do, using it with grocery store dough).
Biggest mistake I ever made was purchasing the Karu 16 the flame always goes out sometimes works ok sometimes not and when emailing support you get generic responses back. I also bought straight from Ooni so harder to return, I should had bought locally or Amazon. The wood feature looks good but gas sucks. I have both doors and the cover. I bought this about 7 months ago and wish I would had returned it. I'll start researching for a better oven soon.
Dang, that doesn't sound normal. I lost my flame once when I had it super low finishing off a NY pizza on a windy day (with the full door open), but thats it. You sure you had both the chimney baffle and door vents open?
@@palapizzaovens Its like intermittent, last time I used the gas I made 3 pizzas using the half door. As soon as I put in the 2nd pizza just kept going out I had to keep lighting. There has been times that it worked good and other that it just kept going out hit or miss. I follow the half door instructions says on website to have calling vent closed. Maybe my burner is bad I had emailed them a few times and they were supposed to call me never did I felt I should had been able to get a replacement with no issue but that was not the case. I'll go down to the local hardware store that sells these and buy one and will see if it is just that. To be honest I thought this oven would had been a lot better then what it is. I have my eyes set on the Versa 16 or the Kiln 2 Burner Pizza Oven for my next purchase and will never buy another Ooni oven again. I like the New York style so these she be ideal per the reviews I been seeing on them. Leaning towards Versa over the Kiln.
You might try a different propane tank I have one that's a little finicky on the safety valve My weed burner hates it
@@JohnFitz-hvac I'll give that a try on my next out door pizza. My other option if that does not do it is to just buy another regulator.
Check out Capt'n Cook
My initial impression just from the product pages is that the top pizza stone will perform as poorly as the Blackstones in my tests; that is, not enough overhead heat to cook the tops of the pizza. The bottom burner would have to be tested to know for sure though.
I love but I'm not familiar with the others. 2 minutes up top and one minute on the bottom and you have a great pie.@@palapizzaovens
You had me until I saw the pineapple 🍍
I'm not a huge fan of it per se (I'd never order it, but this one was very good), but I am VERY into making new and interesting pizzas every time I cook. So that means the topping choices can get pretty wild.
He won me over when I saw the pineapple 🍍 😍
don't put pineapple on pizza you monster, disappointment
Your cheque from Ooni is in the post...
For the Oni Karu 16, can you cook maybe four very small personal pizzas or maybe even 6 or 8 mini pizzas like the size of a bagel? I asked because I have 12 children and we like to make small pizzas for them, thanks!
This would be very difficult to do in any portable pizza oven, mainly because it's not a set and forget kind of oven; you need to actively turn these pizzas to obtain a good bake and not burn them (due to the high heat). You might be better off buying two pizza steels and using your home oven.
@@palapizzaovens Thank you!