Pizza: done in 60 seconds – which Ooni pizza oven is best for you?
Who doesn’t love pizza? Especially a Vesuvius-hot home-made one, fresh from an outdoor oven only a minute after it went in – mamma mia! Of course, you could make a pizza in your kitchen oven (not that it will get anywhere near hot enough for proper pizza) and take it outside, by which time it will probably be cold and a bit soggy – or you could use an Ooni outdoor pizza oven.
Now there’s no need to go to the time-consuming (and space-hogging) trouble and expense of building a pizza oven in your garden, the Ooni range of pizza ovens and accessories has got all your pizzaiolo aspirations covered. Wood-fired, gas-powered, or multi-fuel – with three Ooni ovens to choose from, you’re sure to find one that best suits your outdoor dining needs.
Cooking with gas
Gas powered and chimney-free, the sleek, no-fuss, no-mess Koda oven is ready right out of the box – just unfold the legs, insert the baking stone, connect to a gas bottle and fire up with the one-touch ignition – this portable pizza oven can go wherever you go.
For authentic wood-fired pizza, you can’t beat the Fyra. Weighing in at only 10kg, it’s ideal for taking on the road and uses wood pellets to get fired up.
The power of three
The versatile multi-fuel Karu can be used with wood or charcoal – or you can fit a gas burner for maximum cooking flexibility and control. And at only 12kg, you can pack it up and take it away with you so you can make pizza anywhere.
Quick and easy to assemble, the compact proportions of Ooni’s outdoor ovens make them suitable for everything from the tiniest backyard to the most expansive garden and beyond. And while they might be small, they pack a mighty pizza punch – reaching a scorching 500°C in under 15 minutes to produce incredible pizza with a crisp, charred crust complete with bubbling cheese and perfectly cooked toppings in only 60 seconds. And they’re not just for pizza, these versatile little ovens can roast meat, vegetables and fish, make flatbreads and other rustic breads, and turn their fiery hands to desserts too – show offs!
So which is best?
Well, that depends on how you’re going to use your Ooni. For simplicity and convenience, the gas-powered Koda wins hands down. If an authentic wood-fired slice floats your boat, it’s the Fyra every time. But if it’s multi-fuel versatility you’re after, then the Karu ticks all the boxes.