UNBOXING & REVIEW OONI KARU 16⎮Good For Neapolitan Pizza? 

I should do the competition between DOME vs KARU ???

For the chimney to vent properly, you need to take the cap off, turn the flap in the chimney AND open the front vent on the inside of the oven that you can see from the front on the inside of the top. I was having issues with burning wood until I discovered the vent on the inside was closed. Also, the oven is designed to cook with the door closed. It keeps the stone hotter and helps it recover faster when you remove the pizza. I find that by closing the door when I remove the pizza the stone recovers temp really quickly. That said, great video - always good to watch pizza being made by those who are really good at it.

Happy New Year Vito and family! Thank you for all you do !!!

Love the large glass window door! And the convenience of gas is unbeatable. Great job Vito!

My wife just bought this pizza 🍕 oven for Christmas. Love your videos and energy, thank you for sharing your passion and tips on making amazing pizza. 🤓

Bravissimo Vito, sei un grande! Ho ricevuto in settimana il mio Ooni Pro 16 e grazie ai tuoi video sto imparando a preparare e cuocere la pizza. Continuo a seguirti per rubarti i trucchi del mestiere!

i just discovered your channel and its giving me so much comfort on this new years eve. i tested positive for covid so im spending it by myself and feel a bit lonely but your videos are making my night better. you seem like such a pure soul, thank you for all your videos!!!

I bought a Karu 12 and like it but the Karu 16 is a much better choice for cooking multiple pizzas for social gatherings. If I had known about the Gozney Dome, (and it was available) I would have definitely went with it! I’d love a video of a comparison between the two! Thank you for all you do for us pizza lovers, Vito!! You’ve stepped my pizza game up from good to greatness with your videos! Much love from Texas and have a Happy New Year, sir! 🎆🍕🖤

Hope you have a awesome New Year's!! The one and only Maestro Vito!!!👏👏🎉🎉🎊🎊 cheer's to a new year!! Keep up the great work!!

Just cooked my first four pizza in the Karu 16 using charcoal/wood combination (gas option still on b/o). It worked fantastic. Had a stone temp around 750F, Used Vito’s BIGA dough recipe…worked great. Great build quality. Pizza’s cooked in about 1.5-2 min. Got the leoparding on the crust and the toppings cooked fine. I did not have the temp drop that Vito mentioned. I cooked 4, 12” pizza in under 30 min (some time in between to make up each pizza..tossed in a couple pieces of charcoal/wood about 1/2 way through. Happy with the purchase…and as always with Vito’s techniques and recipes.

Awesomeness Vito Happy New Years🥳🤩 thanks for the great videos in 2021, and I hope you get 1 million subscribers in 2022 ☝🏼🍕♥️😘

I love your videos Vito, I reckon you’ll easily smash the million subscriber milestone this year for sure. 👍 All the very best to you, your family & friends.

I do love the fact you can have the best of both worlds with gas and wood. I’m predominantly an Ooni Koda 16 user and absolutely love it. Great video as ever Sir.

Always glad to see you vito,wish you happy new year.

Nice to see how it works with gas - and your pizza looks very tasty! I just ordered one a few days ago and want to focus on using hardwood, but I ordered the gas burner as well for a bit more control. I think turning down the gas or closing the chimney baffle will help control the browning of the crust. Someone else mentioned that with gas the chimney baffle closed and pizza door on. Closing the chimney baffle will bring the flames down. Really looking forward to trying it out as soon as it arrives. It's freezing here, so that would really put it to the test. I also appreciate the oven comparisons a lot. They do help people decide what will work best for them. Thank you!

OMG!! This oven looks amazing!!! COMPETIIIIION!!! 😊 I'm gonna try your receipe with ricotta and potatoes 😋🤤 looks yummy!! Bravo Chef

Oh yeah. That is oven I want to get to make top notch Napolitan pizza at home. The features of the Karu 16 are awsome. Looking foreword for Kary 16 videos featuring the vs against Going and using wood and wood and gas to cook. Good video to finish this 2021. congrats on your 600K

thank you for making this video and giving your honest review! your opinion is important to me and you are very much loved! many blessings to you and your family --- hope you get to millions of subs!

The oven looks very good!!! But I would love to see the two ovens head to head. Your pizza looks amazing, again…as always. You’re an amazing Pizza Chef!!! Thank you for your commitment to help us make better pizzas.

Vito, thank you for your videos. I am a disabled veteran who used to travel to Naples for work every year. I used to go to Zuccarinni Chiro’s pizza almost every night. I miss it terribly. Your videos have helped me to relive what I miss most. I desperately want to level my pizza game, and show my family true Neapolitan pizza. Being disabled, money is tight, but I hope to get one of these ovens soon. Thank you for your review, it helped me to make a final decision.

Happy New Year! The oven looks great!

Used an Ooni Koda 12 - had to crank down the heat to make sure the pizza didn't get absolutely torched and burnt by the oven. Back temp was about 900 with a 150 degree delta. Cranked it down to 600ish and while it took 4 minutes it was a beautiful pizza

You are one of the most wholesome, knowledgeable, and exciting RU-vidrs! Another great video!

Yes i would like a comparison between those and also the prize difference, who is the best in time of making the pizza ready .. And so on 😀 Thank you so much for the best pizza channel🎶✨

yes nice competicion i want to go and use both haha happy new year vito!!!

Jo Vito, im following u for 1 Year now and I can see how ur Content really evolved over the past Months. I really like the style of ur Videos now compared to the Videos in the Beginning! Speaking of Comparing, I'm really hyped about the Goozney vs. Ooni- Video! I would love to see that! Keep Up the great work Vito! Can't wait for ur Content in 2022! Much Love From Germany!

Thank you, Vito for providing important efforts and details for pizza and ovens... The oven is beautiful and practical. It works on gas and firewood... We need competition with another oven ✋

Happy New Year Vito. All the best for you and your loved ones! Cheers from Portugal!

Thanks Vito for this video. My ooni karu 16 has just arrived and I’m going to use it very soon! Can’t wait! Would you make a video about the wood option? That’d be great! 😎😊

I would love to see competition between the Ooni and the Gozney! Thanks for another great video, HAPPY NEW YEAR,

The pizza looks great! I would love to see competition between the Ooni and the Gozney! 👍

I would love to see the full oven competition. The Ooni Karu vs. the Gozney Dome vs. your Zio Ciro oven. You can make the pizzas Poom Poom Poom and we can see time and how they cook different. Grazie Ciao

Gozney dome vs Karu 16 would be amazing. It would really compare the 2 best home options for most people. I’m waiting for this comparison!!!

I would like to see the side by side comparison between the 2 ovens. I have an ooni pro 16 and have been using wood to make Vito's amazing dough. I just ordered the gas option. It may make baking the pizzas a little easier in the Pennsylvania winters.

I nearly finished the MASTER-CLASS my family bought me for Christmas!! I wish I didn't need to make a Facebook to message but.... what other option :/ Congratulations on 600K subscribers Vito, you deserve it for all your hard work.

Yes Vito we want to see a Ooni vs Gozney WAR. HAPPY NEW YEAR

Hi Vito, Yes do the competition between the ovens, Love your videos and took your Master Class

Ciao Vito, I found your channel yesterday and have to say I love your videos! All these things look so delicious, I can hardly wait to cook outside and try your pizza. Mmmmmm. I will try to heat this oven with wood, but I think results will be amazing anyway. Warm greetings from cold Austria (Tirol) Doris

Yes! Let’s see the ultimate comparison video! Ooni Karu vs Gozney Roccbox (comparable price) vs Gozney Dome (is it worth the $$$)! Love your videos, thanks so much.

Wonderfully results. Bravo Vito🍷🎉👏

yes please, Vito! i would like to see which oven does better. Thank you !!!

Comparison between the Dome and the Karu would be amazing. Yes, please!

Yeah, I'd probably be inclined to buy the Ooni Karu 16 because the price but I think the Gozney Dome is the better product but unsure that it's worth the extra money...would love to see the comparison between these two! Thanks for another great video, Vito!

I would love to see a side by side demo of the 2 ovens.

great idea, but would you also make a comparison with the new effeuno p134h 509? keep up the great videos and happy new year..

Vito, great vid! Please make a comparison between the Dome and the Karu, thanks!

Fantastic video as usual. Yes, please do the Dome vs Karu competition. After a 2 month wait my Karu 16 is supposed to be delivered today. I hope the Karu wins.

PiZzA!!! 😋😋😋😋 Yum yum yum. That oven is great.Youll ❤️ it.

Would love a OONI wood vs gas comparison video. I am about to buy one of these :)

Vito great video and yes please and pizza oven competition would be great!

Yes to the oven competition!

You deserve 1 million subscribers because you worked VERY hard the last 5-7 years to get to 600k!!!

I just unboxed my Ooni 16 (with gas option!). They recommend burning out the residue before using. Clearly, since you are still with us, it is not mandatory. Happy Pizza!

Do the competition. I’m not sure but it looks like the gozney dome might be the winner. Only 1 way to find out. Go for it.

You as always Vito wonderful 😊 yes do it why not to know which better 👍🏻

Good video! I'm saving my pennies for this exact oven, actually.

Not buying a pizza oven until Vito tests them all 👍

Hey Vito, would love to see the head to head between those too. Congrats for the great channel.

Thanks for your review Vito

Yes, I'd like for you to do a compare/contrast between those different pizza ovens. I'm thinking about getting one, and I need your opinion.

Yes on the competition. I am an Ooni Koda owner, but thinking the dome will win.

I would love to see, actually i just want to know what's your favorite oven for the backyard (small oven).

Have an OOni , too light weight and the auto starter went out after 2 months. I’ve ordered the dome- seems more substantial. Would love to see your comparison.

We love your videos, ty for sharing. Would you ever consider making an American style / Chicago style pizza with toppings that we find in US?

I have the Ooni Koda16 gas. I like the door on the Karu. Ours doesn't have one, so I put a baking sheet in front to act as a door. The door is much nicer because it has the glass, but I always make our pizza with no door so the baking pan placed in front is good just for warming up the oven. After the stone is up to temp, usually around 700º, I turn down the gas when baking the pizza.

YES. Please. Make the competition f..... happen!!!!

best guy to watch when it comes to pizza

I have a Bakerstone. This is a stove top pizza box. It uses the gas burner on my kitchen range. I love it! Less than 150 American dollars. I can get it any temp between 650 and 800 degrees F.

Vito, thank you for the ideas! Amazing! What seasoning packet do you use / where can I get them?

I’m going to buy that oven. Thanks for the review

Vito love all of your videos. Do you have one that can tell us how to over come various situations that come up as we are making the dough. When it is too wet, to dry etc in the making process. When cooking at home do we use the top of the oven, the middle etc? Thank you. Keep up the great work. Kevin ( my grandfather is from Sicily)

Now that you have worked on both ovens, who do you think is better?

Yes let’s see the competition!!

Vito wonderful video. Mine is on order and should be here in a few weeks.I was able to purchase the burner and it was delivered last week. With these small ovens floor temperature usually get to hot and the bottoms burn. I’m sure a few more minutes of heat up time would have gotten your bottom darker. The closed door allow a much more even chamber heat and gives a better bake. I’m sure with a little more warm up you could get the bake time down to 60 seconds.

If you are only going to cook with gas the Koda 16 would be the less expensive choice. Vito, check Ooni instructions -- I believe that you cap off the oven chimney and keep the door closed when using gas. The pizza oven will cook evenly and the stone temp will be 910-940F. Enjoy your videos and enthusiasm for making pizza.

I would very much appreciate a comparison between the Karu 16 and the Dome.

That looks so good. I have the ooni with the built in turn table and I love it. To bad the turn table is only 9 inches.

I want to see a comparison on all methods. Ooni, Kara, your wood fire and kitchen oven with a stone. Time, maintenance to the pizza while cooking, crust, bottom of crust, everything. I’m really curious.

I love your videos. Would love to see: Ooni vs. Zio Ciro Mini.

Loved those toppings Vito. Before you added the meat I thought I would love to put some caramelized onion with the potatoes and maybe some rosemary. I bet some small ground lamb meatballs would work great tool. My Ooni Karu 16 arrived last night and it's still in the box. I also ordered it with the propane gas burner. I realized this morning that I need a bigger table for it, so I just ordered the table from Ooni. I won't be putting that Karu together until the table arrives because there's no way I can lift that thing and move it to the table if I put it together! I'm so looking forward to using it for even more than pizzas. Life is good! 💕💕👍👍💕💕

Yes, do the competition Ooni Karu vs Gozney Dome!

After much experimentation with the Ooni Karu 16, I think I finally found my best method for cooking in this oven. Coal with a little wood added. The coal fire lasts much longer and is more consistent than wood. I filled the tray with coal only and get it started, adding a couple of pieces of wood. Let it heat up for about 45 minutes. Add a couple more wood pieces before putting the pie in, let it burn a little and get the temp to somewhere around 700-750 degrees F. You still have to turn the pie as you do with wood. The flavor was awesome and the bottom cooked pretty good. I also tried pre-cooking one in the house oven on a stone for about 3-5 mins at 550 degrees F. I then put it in the Ooni to brown the crust and get the flavor of the coal and wood. The result was a crispier bottom and crust but it did not have as much flavor as the one cooked solely in the Ooni. Living in NY for most of my life I am used to a crispier bottom than you can get solely in the Ooni. The pre-cooking method in the house oven was most like what I had in NY but not sure if it's worth the trouble. I will have to investigate further. Since getting this oven in August, I struggled to get the bottom to cook properly. I hope this helps anyone else who had the same problem.

It'll be interesting to see the difference in taste if he were to use wood instead of gas and how close will it get to a regular wood oven used in real pizzerias!

Buon Anno Maestro Vito

Would love to see competition between the Gozney Roccbox and Ooni as well!

That oven and the pizza look amazing! How do you think the ovens compare in terms of durability? How well made is the Ooni?

Yes please do the competition between dome and karu. 👍

Yea buddy! Let’s see the competition!

Feliz Ano Novo!!!!!

Not fair Vito.. You could make a pizza on anything .. I love your videos, since I started back watching your channel I've made 3 pizza's in 5 days 🍕

Of course I want to see a comparison!!!

Guy loves pizza Loves wet dough Loves air in crust... Nothing wrong with that. God bless him..

Does it work to put one in just after the first one or do the stone get cold? Can you make many after one another?

Maybe you can do a review of the Cozze pizza ofen? 😇 Thumbs up for your work. Really love it.

Looks amazing

Vito I have this oven bit I really like the look of the gozney dome do you think it's worth the extra

Delicious. U da pizza king 👍

Happy New Year!

Hey Vito, Happy new year!! Do you ever make poolish and leave it at room temperature? I've seen some bakers do that in videos.

I love Speck I will definitely try this