Karu 16

Multi-Fuel Pizza Oven

Essentials Guide

How to set up, use andlook after your Ooni Karu 16,
plus handy tips and recipes.

If your Ooni Karu 16 has not arrived as expected, reach out to us
at support.ooni.com. We’ll be happy to help!
Ooni Karu 16’s legs must be fully extended before firing up.

ImportantYour safety is paramount. Please read the Karu 16 manual
carefully and store for future reference.

Karu 16 is designed for outdoor use only.
Do not use in high winds.

II

Do not use water to clean Ooni Karu 16 while it is hot
and only store when completely dry.

There may be sharp edges on the interior andexterior of the oven. Please handle with care.

Karu 16 will get hot. Do not touch the outer shell
while in use.

Ensure children and pets are kept at a safe distanceand supervised at all times around Karu 16.

Karu 16 has been designed to run at up to 950°F / 500°C.
If Karu 16 exceeds these temperatures, switch off theflame and allow to cool.

Keep Karu 16 company while preheating and cooking.
Do not leave the oven unattended while lit.

Any modification to your Karu 16 violates our terms,
invalidates any warranty and may present a danger
to you or others.

Contents
Say hello to Ooni Karu 16!

02

Recipies

Quick start

04

Classic Pizza Dough

32

Getting started

06

Classic Pizza Sauce

34

Cooking, extinguishing and storing Ooni Karu 16

08

Pizza Margherita

36

Tools for cooking

10

Detroit-Style Pizza

38

Ooni Karu 16 features

12

Flame-Cooked Steak40

What’s in the box?

14

Stone temperature and cooking technique

16

Care instructions

42

How to use the Digital Thermometer

17

Troubleshooting

44

Which fuel should you use?

18

Cooking troubleshooting

48

Chimney baffle and ceiling vent

20

Cooking with wood

22

Cooking with lumpwood charcoal

24

Flame management

26

Top tips for making great pizza28

How to launch pizza in to Karu 16

30

01

Say hello to Ooni Karu 16!
Making truly amazing pizza at home is the reason I invented the first Ooni pizza oven. To become a master pizzaiolo takes
time, passion, and of course, the right tools. Ooni Karu 16 packs all of the right ingredients for making great pizza at home
into a sleek design.
The way you cook and enjoy food outdoors is about to change forever.
Building on years of design and engineering, Ooni Karu 16 is the latest innovation in the Ooni range, and we are proud of thecooking experience it provides.
Ooni Karu 16 is a multi-fuel oven – choose your preferred fuel from wood logs, charcoal, or propane*. Each fuel source willallow you to reach the super high heats needed to cook truly great pizza at home. Ooni Karu 16 heats to 950°F / 500°C and isready to start cooking incredible Neapolitan-style pizza in just 15 minutes. Like all Ooni Pizza Ovens, you can cook so much
more than Neapolitan style - try Detroit style at a lower temperature, or how about searing a tasty Tomahawk steak, grilled
veggies and more.
Cooking with Ooni Karu 16 is simple, fun, and an experience like no other - whether you’re a beginner or a pro, the Essentials
Guide will help you to enjoy your Ooni experience. Be sure to hold onto this guide for hints, tips, and delicious recipes.
Thank you for being part of the Ooni Community and choosing Ooni Karu 16 - we know you’re going to love it.

02

Kristian Tapaninaho

Darina Garland

Founder & co-CEO

Co-Founder & co-CEO*Ooni Karu 16 Gas Burner available separately at ooni.com. Region specific.

03Quick start
Pizza? Yes, please. In 60 seconds? Yes, please! There’s a lot to be excited about when it comes to firing up your Ooni Karu 16.
For those of you who are just desperate to start, here’s the stuff you really need to know:

04

1

Set upPlace your oven outdoors on an Ooni Table. Ooni Karu 16 can also be placed on wooden,stone, marble, or stainless steel surfaces.

2

Prep

Get your high-quality fuel and ingredients ready to go.

3

Light

Fire Ooni Karu 16 for the first time for 30 minutes to season the oven.

4

Get hot

An Ooni Infrared Thermometer is a must-have for cooking amazing pizza.
We never cook without one!

5

Pizza

For awesome pizza, preheat to 750°F / 400°C in the centre of the stone.
Launch your pizza and rotate every 20-30 seconds.

6

Relax

Let Ooni Karu 16 cool when you’re done. Don’t use water to clean or cool Ooni Karu 16.

7

RepeatBaking great pizza is a journey and, the more you practice, the better your pizza will become!

05

Getting started
Finding the right place to set up
Ooni Karu 16 will perform best whensheltered from wind. Choose a spot thathas at least 9ft / 3m around the oven,away from buildings, structures andplants / trees. Place Ooni Karu 16 on the
Ooni Modular Table or a similarly sturdy
outdoor table that can hold weights
upwards of 99 lbs / 45 kg. Choose
the perfect space, snap a picture andshare it with us - we love seeing theCommunity’s set ups!

For Ooni Karu 16 we recommend thelarge Ooni Modular Table, especially
if you want to store a gas bottle on
the bottom shelf.
Glass and plastic tables are notrecommended.

06

Seasoning Ooni Karu 16
Before cooking for the first time, run
Ooni Karu 16 at top temperatures for
30 minutes before allowing the oven tocompletely cool and wiping down withdry paper towels. This will remove any
oils or coatings that are remnants fromthe manufacturing process.
It’s also a good opportunity to get toknow your oven — after all, you’re going
to be spending a lot of time together!
Getting the right burnUsing the right fuel is the first step
towards delicious food. When you fireup with high-quality fuel, you’re well on
your way to high-quality food.
See page 18 for further information.
If you want to change from using solid
fuels to using gas, allow Ooni Karu 16 tocool first before attaching the Ooni Karu
16 Gas Burner.

Learn more
Keep reading to find out more aboutcooking, extinguishing and storing
Ooni Karu 16 as well as our top pizza
tips. We also have video guides that will
help you to get the best results from
Ooni Karu 16.
Find videos, recipes and inspiration atooni.com.

The door:
To open the door, lift the door up so thehooks are off of the pins, and pull thehandle towards your body. Do not let
the door drop.
To close the door, lift the door up so thehooks rest safely on the pins, and ensure
it’s secure.

If you have any questions - or want tosend us some pictures of your delicious
Ooni Karu 16 dishes - you can always
reach us at support.ooni.com. We lovetalking about pizza and Ooni!

Do not lean on or put weight on
the door07

Cooking, extinguishing and storing
Reaching optimum temperatures
Ooni Karu 16 has been designed to run
at up to 950°F / 500°C. The perfectcooking temperature for our Classic
Ooni Dough Recipe is from 752°F /400°C in the middle of the stone. Read
more about our recipes on page 32

to get back to top temperatures when
you’re ready to cook again.

Use your Ooni Infrared Thermometer togauge your stone floor’s temperature.
The ambient temperature can beread using Ooni Karu 16’s inbuilt
thermometer. Aim for a close match instone and ambient temperatures for aneven bake.

Extinguishing and storing
After you have enjoyed cooking with
Ooni Karu 16 and are ready to finish up,
simply stop adding fuel. Wait at least twohours before attempting to moveor clean Ooni Karu 16.

Don’t leave Ooni Karu 16 running onhigh for extended periods without
cooking and do not allow your oven toexceed 999°F / 550°C. If you are taking
a break, give Ooni Karu 16 a break too- you’ll save fuel and it never takes long08

If your stone is too hot, place a pieceof Ooni cast iron in the oven to draw
some of the heat out.

and during harsh weather conditions
such as strong winds, heavy rain orsnow. Use a hard-wearing brush to clean
any excess ash or fuel residue from thegrate so that the air can flow throughthe perforations.
Use the Ooni Karu 16 Cover to protect
your oven. Available at ooni.com
Excited to get cooking? Skip to page
22 for detailed lighting instructions.

Make sure Ooni Karu 16 is dry andcompletely cool before storing.
Ooni Karu 16 is happy living outdoors,
especially with the Ooni Karu 16 Cover.
To keep Ooni Karu 16 looking great,
store indoors during periods of not using

09

Tools for cooking

10

Ooni Digital Infrared Thermometer
We never cook without one!
Get an instant and accurate stonetemperature reading by aiming thelaser at the middle of the stone
baking board. The Ooni Infrared
Thermometer will allow you toachieve amazing pizza bases.
We aim for at least 750°F / 400°C
when baking Neapolitan pizza.

Ooni Cast Iron Series
The high temperatures and fuelversatility of Ooni Karu 16 are perfectfor searing meat, baking fish androasting vegetables. Our Ooni castiron series is designed to withstandthe high temperatures of Ooni ovens,
made with removable handles andfitted wooden boards for easily
moving and serving your hot dishes.

Ooni Pizza Peels Range
Our pizza peels have been designed
specifically for use with Ooni pizzaovens and are sleek and easy totransport and store. Having an
additional peel helps to speed up
the pizza supply chain, allowing you
to invite more friends and family tocreate their own personalised pizza.

Ooni Premium Fuel Ranges andNatural Firestarters
We always use Ooni Premium Fuels
and Ooni Natural Firestarters with
Ooni. Our all-natural Ooni Premium
Natural Firestarters are simple touse and provide enough heat andflame to light up wood and charcoal
without affecting the flavor.

Ooni Pizza Oven Gloves
We’ve got you covered forwhen things get a little hot inthe (outdoor) kitchen! These
heat-resistant gloves will keep
you cool when cooking withall Ooni pizza ovens, whether
you’re removing the door or
adding fuel.

Ooni Modular Table Range
Our tables have been designed
specifically for Ooni ovens.
They provide the perfect setup and weather resistance foroutdoor cooking all year longas well as neat and convenientstorage options.

11Ooni Karu 16 features
Cooking with wood and charcoal
Ooni Karu 16 needs the right airflow to reach optimum temperatures.
When firing with solid fuels, set up with at least 3 feet / 1 metre of space around theoven and 9 feet / 3 metres above the oven.

6

4

1

Cooking wth Ooni Gas Burner for Ooni Karu 16
1

Innovative drop-down door for easy
access and increased heat retention.

2

Full glass door with innovative
ViewFlame™ technology.

3

5
2

7

3

4

Front-mounted digital thermometer
for accurate and immediate
temperature readings in °F or °C.
Extra-large hatch access for
inserting large wooden logs andsolid fuel.

5

Ceiling vent for total flame control.

6Chimney baffle

7

Optimized fuel tray design forfuel-efficient a
 ir flow.

815mm thick cordierite baking stone.
16.7”/ 4
 25 mm cooking surface forup to 16” pizzas.

9

Folding legs with non-slip feet.
The legs must be fully extended
before lighting Ooni Karu 16.

10

11

12

Fully insulated for improved fuelefficiency and maximum heat
control.
Carbon steel shell with hightemperature-resistant powdercoated finish offering increased
weather resistance.
Serial number. Register for yourwarranty extension via
ooni.com/warranty*

10

11

8
12

9

*region dependent

12

13

What’s in the box?
1

1

2

3
6

4

5

2

Main body - Fully insulated to help Ooni Karu 16 run efficiently andretain heat. Ooni Karu 16 has 3 legs that keep it sturdy and safe andnon-slip feet to protect your table-top surface.

Door - Fully insulated to retain heat, with a cool-to-touch handle.
The ViewFlame™ technology built into the door will reduce theamount of soot on the glass when firing with solid fuels.

Chimney - Draws heat through Ooni Karu 16, and the chimney
baffle allows you to make airflow adjustments when cooking withsolid fuels. The chimney’s quick release feature allows you to
set up and pack down with ease.

6 Thermometer bracket

8

Fuel hatch - Fully insulated to hold in heat. Remove and hook on
to the back draft defender plate when adding wood and charcoal
to the burner.

9

Back Draft Defender Plate - Regulates the air into the back ofOoni Karu 16 for more consistent flames.

10

Stone baking boards - Custom-made from durable cordieritestone, the stone baking board retains heat and cooks pizza bases
thoroughly.

910

use and stored outside without the Ooni Karu 16 Cover.
5

Burner tray & grate - Carefully designed to help Ooni Karu
16 reach optimum temperatures when firing with wood andcharcoal. The holes in the grate serve a dual purpose: to increaseairflow through the fuel and to allow excess ash to drop awayfrom the burning area.

8

Digital Thermometer - The digital front-mounted thermometer
displays the internal temperature of the Ooni Karu 16. The
thermometer displays temperature in degrees Fahrenheit (°F)
and Celsius (°C).

4 Chimney cap - Keeps rainwater out of Ooni Karu 16 when not in
3

14

7

7

A
A

B

C
B

D

E

C

D
E

Fixings
Thermometer bracket screw (x2)
Thermometer thumb nut (x1)
Door hinge screw (x2)
Back draft defender plate screw (x2)
Washer (x2)15

Stone temperature and cooking technique

How to use the Digital Thermometer

Ooni Karu 16’s large stone floor provides ultimate cooking
versatility. The stone floor surface will gradually increase intemperature the closer it gets to the flame, allowing you tomanoeuvre food around the oven depending on how you want
it to cook. When cooking with fire, it’s important to rotate yourpizza and food for an even bake.

Ooni Karu 16 comes with a battery powered Pizza Oven Digital Thermometer to measure the internal air temperature within theoven body in either Celsius (°C) or Fahrenheit (°F). For the most accurate stone temperature, use our Ooni IR Thermometer.

HottestPower onPress the Ooni button until ‘888’ appears on screen.
Power off
Press and hold the Ooni button until the display goes blank/off.
The thermometer will automatically power off after 3.14 hours.

An Ooni Infrared Thermometer is a must-have tool for gauging
the stone’s temperature.

Change unit of measure
Single press the Ooni button to cycle between Celsius (C)and Fahrenheit (F).

Stone temperature vs. air temperatureYour pizza stone will heat up a little more slowly than the airtemperature that is displayed on your Digital Thermometer.
For cooking great pizza, you need the balance of both. So use an
Ooni Digital Infrared Thermometer to ensure your stone and air
temps are similar.

Temperature
The temperature will be displayed in the unit of measurement
you selected.

Max Temperature
Maximum internal temperature reached. Open Ooni Karu 16’s door to
reduce the temperature within the oven.

Hot
Error
This will display if the thermometer cable has not been connected to
the Jack Bracket.

16

Instructions on how to install the Digital Thermometerare on pages 8 to 11 of the manual.

17

Which fuel should you use?
Ooni Karu 16 has been
designed for use with solid
fuels, including real woodand charcoal, as well as
propane gas with the use of
the Gas Burner accessory.
Whichever fuel you choose,
Ooni Karu 16 will bakeincredible pizza.
Use a stiff-bristle brushto clear the grate before
your next cook. Never use
water to clean the grate.

Ooni Karu 16 preheats superquickly and will heat mostefficiently when topped up
with fuel gradually, creating
the best environment for
optimised airflow. Top up
little and often to maintainconsistent temperatures. Solidfuels should never overflow
out of the grate, and thefuel hatch should always beable to fit in place and close
comfortably.

Do not overfill the fueltray – fuel should be
added little and often.
Overfilling the fuel tray
like shown to right (inphoto) can damage
your oven.

Cooking with fire is as muchan art as it is as a science –this table will give you anidea of the results to expectfrom each fuel:Fuel

Temperature

Benefits

Wood

Up to 950°F /500°C

Cooking with wood alone is the fuel of choice for Neapolitan
pizza purists. Wood is also ideal for any food that enjoys a fastcooking time, such as steak, fish and vegetables.
Use quality fuel, such as kiln-dried hardwood. Wet wood,greenwood, or softwood will cause excess smoke and poor
performance. We always use Ooni Premium Hardwood.
See page 22 for lighting instructions.

Charcoal

Up to 480 - 570°F/
250 - 300°C

Bake amazing bread, meat and more with charcoal. We love theoption for low and slow cooking with charcoal and it gives you
the option to bake thicker-crust and deeper-dish pizza.
Charcoal will give an even base temperature without excess
flame. We always use Ooni Premium Lumpwood charcoal.
See page 24 for lighting instructions.

Charcoal &Wood

Up to 950°F /500°C

Lighting a base layer of charcoal keeps a steady, eventemperature; adding wood will give a burst of heat andwood-fired flavor, which is perfect for pizza.

Gas **

From 482-950°F /250-500°C

ultimate convenience, use the Ooni Gas Burner to create theideal temperature for cooking pizza and so much more.
See the Karu 16 Gas Burner Manual for lighting instructions.

* Please note that the above figures are estimates and are dependent on weather and ambient temperatures.
** Gas Burner available at ooni.com. Region dependent.

18

19

Chimney baffle and ceiling vent

ViewFlame™ Technology

The easiest way to regulate temperature in Ooni Karu 16 is through fuel management. The inbuilt chimney baffle and ceiling vents
also allow for adjustments to be made to airflow and heat distribution through the oven.

Keep an eye on your creations with ViewFlame™ technology.
ViewFlame™ has been developed by our engineers to ensure
your door stays cleaner for longer, so you can see your pizzacooking away while retaining heat within the oven.
To optimize ViewFlame™ make sure you follow these threeeasy steps.
1. Little and often
Do not overfill the fuel tray - ensure you feed a steadyamount of fuel into the oven - little and often is always bestwhen firing with solid fuels.

Open chimney baffle and ceiling vent - increases the drawof air through the oven, creating more powerful flames andincreased heat.

Closed ceiling vent and open chimney baffle - slows the heatescape and allows for a billowing smoke effect before heatleaves through the side channels.
Closed chimney baffle (not pictured) - reduces the draw of airand flames. Great for low-and-slow cooks.

2. Open things up
When cooking at high temperatures always ensure boththe ceiling vent and chimney baffle are in the fully open
positions (see page 20 for more information)
3. Sweet spot
We recommend firing Ooni Karu 16 to 750°F / 400°C forbest results when cooking Neapolitan-style pizza.

Are your pizza toppings cooking faster than the pizza base? Simply close the chimney baffle to bring down the flames , which gives the pizza basemore time to cook.
20

21

Cooking with wood
We recommend cooking
with Ooni Premium
Hardwood Logs, which
create powerfulrolling flames.

Types of wood
Ooni Premium Hardwood
Logs are perfect for use with
Ooni Karu 16. Always use
kiln-dried hardwood like
beech or oak for the cleanest
and most efficient burn.

1

2

3

Do not use treated or painted
wood. Wood with high resin
content, such as pine or
spruce, might add unwanted
flavors to your cooking.

1. Start with 4-8 small pieces of wood in your grate and stack
carefully. Ooni Premium Hardwood or similar hardwood
kindling is perfect for this. Light with Ooni Firestarters.
Size
We recommend pieces of wood approximately 8” / 20 cm.
22

2. Refuel when the wood has mainly burnt to embers but
before all visible flames have disappeared.

3. Add fuel little and often and do not overfill - wood must not
overflow the grate.

It is normal to see smoke when cooking with wood.
Ooni Karu 16 will burn cleanly and with minimal smoke whenrunning at optimum temperatures.
23

Cooking with lump charcoal
Lump charcoal offers a wide
range of temperatures and isan easy choice for low-andslow cooking in Ooni
Karu 16. We use charcoal for
non-pizza dishes that do notneed the same exposure toflame.
Use good quality, sustainably
sourced lump charcoal like
Ooni Premium Lumpwood
Charcoal.

Lump charcoal will burndown to a small amount ofash, reducing your clean-up.

1

3

Do not use briquettes as they
will block the holes in thegrate, resulting in reduced
airflow.

1. Start with 1-2 handfuls of charcoal in your grate and lightwith Ooni Natural Firestarters.
A combination of charcoal and wood is a great way to cook in
Ooni Karu 16. You can achieve a steady base temperature witha bed of lump charcoal before adding wood for a burst of heat
and wood-fired flavor.

24

2

2. Ooni Karu 16 is not ready to cook when the charcoal is blackand producing smoke. When your charcoal is glowing whitewith a red centre, it is ready to cook.

3. Top up little and often to maintain a good base temperature.
Always leave enough room for airflow through the grate.

25

Flame management
What are you looking forwhen cooking with fire?
Neapolitan-style pizza needs
real flame to cook a pizza in
60 seconds.

1

This rolling flame will bake a beautiful Neapolitan-style pizza; it’s the result of fuelmanagement. You’ll see this when fuel is given time to burn through properly andthere is enough room for airflow through the grate.

26

2

Ooni Karu 16 is not ready to cook a 60-second pizza when the fuel tray looks like this.
If this is your scenario, gradually build up a flame using smaller pieces of kindling,allowing for good airflow through the grate. Always give new fuel enough time to burnproperly before you start cooking.

If you are cooking withcharcoal, the flames will besmaller. Add a small pieceof kindling 2 or 3 minutes
before you bake your pizza
to achieve the flames as inimage 1.

It is perfectly normal for
Ooni Karu 16 to produce
smoke and leave a layer ofsoot on the inside of theoven. Excess soot can be asign of incomplete airflow
or wet fuel. Soot can be
wiped down with a dry
paper towel after you havefinished cooking.
27

Top tips for making great pizza
1. Use high-quality 00 flour and fresh ingredients. 00 flour
is a finely milled Italian style of flour and it is the gold
standard for pizza dough.

1

3

5

2

4

6

2. Stretch out a nice, thin base and leave a centimetre-wide
space to form a crust that will puff up under the intenseheat of the flames.
3. Using your Ooni Infrared thermometer, aim for at least
750°F / 400°C in the centre of your stone baking board
before you launch a pizza into the oven.
4. Rotate your pizza every 20-30 seconds to achieve an evenbake on your crusts and toppings.
5. Top up your fuel little and often and allow new fuel to burnfor a couple of minutes before adding food.
6. Check out the recipes and guides available on our website
and subscribe to our YouTube channel for inspiration andtop tips.

28

29

How to launch pizza in to Karu 16
1. Get your peel, dough and ingredients to room
temperature. Cold dough will spring back on itself andstick; Dough that is too warm will stretch too far and tear.
If you stretch your pizza on a warm peel, the dough will
start to sweat, which will cause it to stick.
2. Flour your hands and the surface you are working on
before you begin stretching.
3. Check for holes in the pizza base before adding
toppings. If sauce gets between the dough and peel it will
have a gluey effect and your dough will stick.

6. Work swiftly — there’s no need to rush but remember
dough that rests on the peel for too long will be more
likely to stick. Get your pizza ready when both you andOoni Karu 16 are ready to cook.
7. If your pizza does stick you can use what we call thehovercraft technique (see below). Lift up the edge of yourdough at one side and gently blow air underneath thebase. This will create air pockets and will spread flour tothe areas that are sticking.

4. Before you add any toppings - stop and shake the peel tocheck that your dough is moving freely. If it’s stuck, pick
it up and add more flour to the peel. You have to do thisbefore you add toppings!
5. Keep your toppings light. Heavy ingredients will weighdown your dough and make it harder to lift off of the peel.

30

31Classic Pizza Dough
Flour, salt, water and yeast come together to create
the perfect foundation for any good pizza!
This recipe is an excerpt from our cookbook, Ooni,
Cooking with Fire and is our go-to dough recipe atOoni HQ.

Ingredients
1 ½ cups (368g) lukewarm water
3.5 grams active dry yeast, or 7 grams instantdried yeast
4 ½ cups (613g) “00” flour, plus extra for dusting
3 teaspoons (18g) salt

MethodPlace two-thirds of the water in a large bowl. In asaucepan or microwave, bring the other third of water
to boil, then add it to the cold water in the bowl. This
creates the correct temperature for activating yeast.
Whisk the salt and yeast into the warm water.
If mixing by hand:
Place the flour in a large bowl and pour the yeast
mixture into it. Stir with a wooden spoon until a doughstarts to form. Continue mixing by hand until the pizza
dough comes together in a ball.
Place the dough ball onto a lightly floured surface andknead with both hands for about ten minutes, until it’s
firm and stretchy. Return the dough to the bowl.
Cover with a dish towel and leave to rise in a warm
place for about two hours, or until doubled in size.

32

If mixing with a mixer:
Fit the mixer with the dough hook and place the flourin the mixer bowl. Turn the machine on at a low speed
and gradually add the yeast mixture to the flour. Once
combined, leave the dough to keep mixing at the same
speed for five to ten minutes, or until the dough is firmand stretchy. Cover the dough with plastic wrap andleave to rise in a warm place for two hours or until
doubled in size.
When the dough has roughly doubled in size, divide
it into three or four equal pieces, depending on whatsize you want your pizzas to be (either 16 inches or 12
inches wide respectively). Place each piece of doughin a dough tray or in separate bowls, cover with plastic
wrap and leave to rise for another 30 to 60 minutes, oruntil doubled in size.

33

Classic Pizza Sauce
Our super easy, no-nonsense Classic Pizza Sauce is theperfect complement for your favorite toppings.
Made using a stovetop (hob) rather than in your Ooni,
this recipe is an excerpt from our cookbook, Ooni:
Cooking with Fire. Use high-quality tomatoes for the best
flavor – we recommend canned San Marzano tomatoes,
the traditional choice for Neapolitan-style pizzas.
Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed or finely chopped
4 cups (800g) canned whole plum tomatoes (we like
San Marzano)

MethodPlace the oil in a pan over a medium heat. When warm,
add the garlic and fry until softened but not brown.
Pour the can of plum tomatoes into a bowl and use amasher or fork to break them apart and crush them.
Pour the tomatoes into the pan.
Add all the remaining ingredients, then simmer ona low heat for 20 minutes, or until the flavor has
deepened and the sauce has thickened slightly.
This sauce can be used straight away, or placed in an
airtight container and stored in the fridge for up toa week.

2 teaspoons sugar, heaped
1 teaspoon salt
Handful of basil leaves, roughly chopped
Pinch of freshly-ground black pepper

34

35

Pizza Margherita
MethodThe classic pizza Margherita is a simple yet delicious recipe;
the perfect starting point if you’re new to the world of
wood-firing!
All Ooni pizza chefs should be able to master this one withjust a little bit of practice. And if you haven’t yet, we’re here
to help you along the way.

IngredientOoni Classic Dough
Ooni Classic Sauce

Light up your Ooni, then get ready to prepare yourpizza while it heats up.
Using a small amount of flour, dust your Ooni pizza peel.
Stretch the pizza dough ball out to 12” and lay it out on yourpizza peel. Using a large spoon or ladle, spread the sauce
evenly across the pizza dough base.
Next, add the cheese and slide the pizza into thepizza oven.
Slide the pizza off the peel and into your Ooni pizza oven,making sure to rotate the pizza regularly.

Fresh mozzarella
Basil leaves

36

Once cooked, remove the pizza from the oven.
Add a small handful of fresh basil to garnish.

37

Detroit-Style Pizza
Equipment
Electric scales
Electric mixer
Large mixing bowl
Metal baking pan (max. 13” x 9” / 33 x 23 cm)
Tea towels
For the dough12.3oz / 350g strong bread flour
9.2oz / 260g warm water½ tsp / 3g instant dried yeast
0.4oz / 10g salt
0.7oz / 20g olive oil, plus extra for coating the metal pan
For the topping
2.8oz / 80g shredded cheddar cheese
3.5oz / 100g shredded mozzarella
3.5oz / 100g pepperoni slices
4.2oz / 120g pizza sauce

38

MethodAdd the flour to a mixing bowl. In another bowl, add theyeast, salt and oil to the water, mix together and pourover the flour.

Transfer the dough into the pan and ‘dimple’ it with yourfingers, shaping and pushing the dough into the corners.
Cover the dough and leave it to rest for about 30 minutes.

Using an electric mixer, mix the dough on a low to
medium speed for 5 minutes, or until all the ingredientsare fully combined and you have a smooth, silky doughwith good elasticity.

Once the dough has relaxed and become more pliable,
dimple the dough again using your fingers, continuing topush it towards the corners of the pan. You might need torepeat this rest-and-dimple step a few times in order to get
the dough to completely cover the base of the pan.

Cover the bowl with plastic wrap (clingfilm) or a clothand leave to prove on your kitchen counter at room
temperature for 2-4 hours, or until the dough has
doubled in size. If you prefer to cold prove the dough, at
this point you would refrigerate the dough for up to 72
hours, then remove the dough from the fridge at least a
few hours before you plan to cook it; allow the dough tocome back up to room temperature before continuing
the following steps.
A few hours before you plan to cook your pizza, coat thebaking pan with a light layer of olive oil. This step is really
important as it will help the pizza crust to caramelize andgive the base a satisfying crunch!

Check the oven is up to 840°F / 450°C, then let the flame
size reduce. Place the pan right at the front of your Ooni so
it’s not too close to the flame. Leave the pizza door on theoven while it’s cooking.
At the start, rotate the pan every couple of minutes so thebottom bakes evenly as it draws heat from the stone. Bake
the pizza for 10-15 minutes, depending on the thickness ofthe crust and the size of the pan being used.

Sprinkle half the cheese on top of the dough, then cover andleave the dough to rest again for 30 minutes to an hour atroom temperature.
Once the dough is undergoing this final proving step withthe cheese, fire up your Ooni pizza oven to 840°F / 450°C.
Preheat the oven for at least 30 minutes, as the stone baking
board needs to be really hot to ensure the heat in the stone
bakes the bottom of the pizza properly.
Once the dough’s finished resting, add the remaining
toppings – add the rest of the cheese, then the pepperoni,
and then three stripes of sauce on top. Make sure to sprinkle
the cheese all the way to the outer edges to really add to thatdelicious crunch.
39Flame-Cooked SteakWhen we say perfect, we mean it. The extreme heat from
Ooni pizza ovens provides the ideal cook for a juicy, tender,and succulent steak. With the Ooni Dual-Sided Grizzler Plate,
you can cook multiple steaks at a time – using the grizzler
ribs to create those picture-perfect sear marks. Simple but
effective. You’ll thank us later!

Equipment
Cast Iron Dual-Sided Grizzler plate
Meat thermometer
For the steak

MethodBefore you’re ready to cook, allow the steaks to come up
to room temperature. This ensures a clean, even cook
throughout.
Next, season your steak by gently patting the salt andpepper into the meat with a little olive oil.
Fire up your Ooni Pizza Oven. Aim for 950°F / 500°C
on the stone baking board inside. You can check thetemperature of your oven quickly and easily using the Ooni
Infrared Thermometer. The super-high temperature isvital to achieve the perfect steak. Why? It allows importantchemical reactions to take place, caramelizing the fats andsugars and ensuring a rich and succulent cut.

Using a meat thermometer, check the temperatureinside your steak. For rare, aim for 125°F / 52°C.
For medium rare, aim for 135°F / 57°C. You can use
increments of 10°F for increasing levels of doneness.
Once cooked to your desired level, remove theDual-Sided Grizzler Plate and transfer the steaks to awooden cutting board. Add a knob of butter, coverwith aluminum foil, and let the meat rest for roughly
the time it took to cook. This allows the juices tosettle evenly, ensuring full flavor with every bite.
Finally, serve. For maximum tenderness, slice acrossthe grain of the steak with a sharp knife.

2 thick-cut prime steaks (roughly 8-12oz per steak)2 tsp olive oil
Salt and pepper, to taste
Your favorite steak rub, to taste
2 tbsp butter

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Place your seasoned cast iron Dual-Sided Grizzler Plate in
the oven to preheat. After 10 minutes, remove the plate.
Using tongs, carefully lay your steaks across the grizzler ribs.
Put the plate back in the oven. For a 20mm cut steak, cook
for around 90 seconds on each side. Flip and rotate thesteak to ensure an even heat distribution in the hotter zonesof the oven.
41

Care instructions
Where should I store Ooni Karu 16?
While Ooni Karu 16 is happy to live outdoors, we recommendthat you store Ooni Karu 16 indoors when it is not in use.
Remember to allow Ooni Karu 16 to cool and to ensurethat it is completely dry before storing.

How do I clean the glass pane?
Only clean when Ooni Karu 16 is completely cool. Soot canbe removed using paper towels or a dry cloth. For morethorough cleaning, use warm soapy water when the glass iscompletely cool.

How do I clean the stone baking board?
It is normal for the stone to look used so don’t worry! Your
stone baking board can be cleaned by running Ooni Karu 16
at top temperatures. If you need to remove hard-to-budge
debris from the stone, use the Ooni Pizza Oven Brush.

The Ooni Karu 16 Cover is perfect for Ooni Karu 16
and can be ordered at ooni.com.

How do I extinguish Ooni Karu 16?
Leave Ooni Karu 16 to burn through any remaining solid
fuels and allow it to cool naturally. This can take two hours
depending on ambient temperatures.

Only cook pizza and dry, bread-based dishes directly on thestone baking board. If you are cooking meat, vegetables orother dishes then use the Ooni Cast Iron Series.

How do I clean Ooni Karu 16?
A run at top temperatures will do the hard work for you,burning off any excess flour or remnants of food. Always giveOoni Karu 16 time to cool completely before cleaning andnever expose warm parts to moisture. You can wipe down
the inside with a dry paper towel if you need to.
When cool, the outside of Ooni Karu 16 can be wiped witha damp cloth and dried completely. Use a regular stainlesssteel cleaner to remove any marks or smudges from thestainless steel.

42

Do not apply water to Ooni Karu 16 to extinguish or cool as
this can cause damage and personal injury.

The stone baking board is not dishwasher safe.
Once it has completely cooled, you can flip the stone baking
board for the next time you use your Ooni Karu 16.
The top temperatures inside Ooni Karu 16 will naturally clean
the underside.
During harsh weather or extended periods of cold / wetweather we recommend that you carefully remove the
Pizza Stone inside and store it indoors, being careful notto get it wet.

43Troubleshooting
Ooni Karu 16 has been carefully designed to provide exceptional
food experiences and we know that you will love using it tocook. The Ooni team has thousands of hours of experience
cooking with fire and enjoying delicious pizza. You can reach us
at support.ooni.com or check out our online FAQs and video
guides - we’ll be happy to help.

I am seeing smoke and soot
It is perfectly normal for solid fuels to produce some smoke
during the initial lighting period. Once Ooni Karu 16 is up
to temperature, it will burn cleanly with minimal smoke.
Continued smoke is a sign of incomplete combustion and canbe caused by reduced airflow or the use of unsuitable fuel.
Remember to follow the lighting steps on page 22 and to
top up little and often. An over-full grate can suffocate theflame and cause smoke.
Always store your fuel in a warm, dry environment and use
within 6 months. Charcoal and wood that are old may haveabsorbed moisture and will not burn cleanly or efficiently.
Soot is natural when burning solid fuels. Excess soot can be
wiped down using a dry paper towel Ooni Karu 16 hascompletely cooled. Use the Ooni Pizza Oven Brush to clean
the stone surface. You can reduce the amount of soot throughefficient fuel management as described from page 18.

My Ooni Karu 16 glass door has soot on it
The ViewFlame™ technology is designed to minimise theamount of soot buildup on the glass door. It will not keep theglass door fully clear. Therefore during the cook, wearing Ooni
Oven Gloves, you can wipe the glass using a dry paper towel.
Stubborn marks can be removed using warm soapy water,
only once Ooni Karu 16 is fully cooled.
My Ooni Karu 16 has changed colour
Ooni Karu 16 is made from high-quality stainless steel andpowder-coated carbon steel. You may notice some colourchanges after repeated heat cycles but this won’t affectperformance. This change is known as patina.
You can polish Ooni Karu 16’s stainless steel with a stainlesssteel cleaner and a sponge.

My Ooni Karu 16 is running too hot - my pizza is burning
Fuel management is the easiest way to reduce the temperatureof Ooni Karu 16. If your Ooni Karu 16 exceeds 950°F /500°C, stop adding fuel and remove the hatch until regulartemperatures are reached. You can also reduce the flames byclosing over the chimney baffle (see page 20).
My Ooni Karu 16 is not hot enough my pizza is taking too long
Ooni Karu 16 will preheat within 20 minutes but will take longer
if you are aiming for maximum temperatures. Add an additional
10-15 minutes to this preheat time if your Ooni Karu 16 is notrunning hot enough and to account for ambient temperature.
If cooking with charcoal or wood, check that your chimney
baffle and ceiling vent are both open and the chimney cap isremoved for optimum airflow. Before each cook, free the grateof any leftover ash by brushing it down with a hard-wire brush.
Only use fuel that is high quality and dry.
Keep your door on throughout your cook. This helps to keep
heat in and allows the chimney to work its magic drawing heatthrough the oven.

44

45

My stone baking board looks dirtyYour stone baking board may change colour during your cook
but this will not affect performance. If you want, you can scrapeaway any excess flour or food with the Ooni Pizza Oven Brush.
Once the stone baking board has completely cooled, you canflip it over for the next time you cook - the high temperaturesinside Ooni Karu 16 will naturally clean the underside.
My burner grate has changed shape
Ooni Karu 16 is a hot oven! Parts of Ooni Karu 16 will
regularly reach temperatures of 1000°F / 537°C and above.
The appearance of your grate may change but this will notaffect performance.
Replacements are available to order via ooni.com.

My thermometer is displaying ‘HHH’
This means that the maximum internal temperature of theoven has been reached; open Ooni Karu 16 door to reduce thetemperature within the oven.
My thermometer isn’t working
Thermometer use is covered on pages 6 and 9-11 in the OOni
Karu 16 manual and:• check the batteries are working and inserted correctly• ensure that the thermometer cable is attached to theJack bracket under the oven.
My oven Digital Thermometer is reading a different
temperature to my Ooni Infrared Thermometer
Refer to page 16 for tips on stone temperature andcooking technique.

I can see flames at the back of Ooni Karu 16
This can be expected when the door is removed or dependingon ambient conditions. When setting up, always ensure you
have at least 3ft / 1m of space around the oven. Keep the dooron throughout your cook and position your oven so that windenters through the rear of the oven, not the front.

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47

Cooking troubleshooting
Making pizza is a journey: The important thing is to learn as
you go and enjoy it! Practice, eat, practice, eat, repeat!
Like all cooking, the most important factors are temperatureand time. If you want to cook a thin pizza quickly, aim for ahigher temperature and reduce the amount of time in the oven.
For thicker pizza and other dishes, reduce the temperature andincrease the time so that your food can cook through.
Aim for matching ambient and stone temperatures foran even cook.

My base is overcooked / burnt
Ooni Karu 16 can cook at very high temperatures, so it’s
important to keep an eye on your food while it does. Not all
pizza needs to cook at top temperatures in Ooni Karu 16 andyou can easily dial down the temperatures to suit the pizza
you want!
If you find that your pizza is burning, rotate more frequently andsooner into your bake.
We recommend the use of our Ooni Infrared Thermometerfor gauging the temperature of your stone baking board.
Some other tips that will prevent overcooking are:•
Reducing your preheat time•
Reducing the amount of flour added to your pizza baseand making sure you use 00 flour•
Using a thin base made using the Classic Ooni Pizza
Dough recipe•
Adding enough fuel to provide flames across the top ofyour pizza while the stone bakes from underneath

My base is undercooked•
Increase your preheat or recharge time. Measure thetemperature with your Ooni Infrared Thermometer andpreheat until it is at a temperature you are happy with.
•
Use a thin base made using the Classic Ooni Pizza
Dough recipe.
•
If you are cooking a thicker pizza with more toppings,
aim for a lower temperature to allow time for everything
to cook through.
•If your toppings are cooked before your base, close overthe chimney vent. This will stop flames from cooking the
top while your pizza bakes from the retained heat on
the stone.

I’m having issues with my doughDownload our app and dial in the ingredients you want to use.
Check out our online Community or reach out to our team
via support.ooni.com - we can help!

If your stone baking board is too hot, try adding a piece of Ooni castiron for 30 seconds or so to absorb some of the heat.
48

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Keep in touch
We love hearing and seeing what you create and cook withyour Ooni Karu 16 so keep in touch by tagging your photos
with #ooni or #oonified
Follow us and keep up to date with all things Ooni via:

Subscribe to our mailing list at ooni.com for access todelicious recipes, top tips and exclusive promotions.
If you have any questions, queries or comments then
you can reach us at support.ooni.com.

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