Karu 16 Multi-Fuel Pizza Oven Essentials Guide How to set up, use and look 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. Important Your safety is paramount. Please read the Karu 16 safety 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.
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.
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 up Outdoors on an Ooni Modular Table. Ooni Karu 16 can also be placed on wooden, stone, marble or stainless steel surfaces. 2 Prep Your high-quality fuel and ingredients. 3 Light Fire Ooni Karu 16 for the first time for 30 minutes to season the oven.
Getting started Finding the right place to set up Ooni Karu 16 will perform best when sheltered from wind. Choose a spot that has at least 1m / 3ft around the oven, away from buildings, structures and plants / 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 kgs.
Cooking, extinguishing and storing Reaching optimum temperatures Ooni Karu 16 has been designed to run at up to 950°F / 500°C. The perfect cooking 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 to gauge your stone floor’s temperature. The ambient temperature can be read using Ooni Karu 16’s inbuilt thermometer.
Tools for cooking 10 Ooni Infrared Thermometer We never cook without one! Get an instant and accurate stone temperature reading by aiming the laser at the middle of the stone baking board. The Ooni Infrared Thermometer will allow you to achieve the amazing pizza bases. We aim for at least 750°F / 400°C when baking Neapolitan pizza. Ooni Cast Iron Series The high temperatures and fuel versatility of Ooni Karu 16 are perfect for searing meat, baking fish and roasting vegetables.
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 the oven 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.
What’s in the box? 1 1 2 3 6 4 5 2 Main body - Fully insulated to help Ooni Karu 16 run efficiently and retain heat. Ooni Karu 16 has 3 legs that keep it sturdy and safe and non-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 the amount of soot on the glass when firing with solid fuels.
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 in temperature the closer it gets to the flame, allowing you to manoeuvre food around the oven depending on how you want it to cook. When cooking with fire, it’s important to rotate your pizza and food for an even bake.
Which fuel should you use? Ooni Karu 16 has been designed for use with solid fuels, including real wood and charcoal, as well as propane gas with the use of the Gas Burner accessory. Whichever fuel you choose, Ooni Karu 16 will bake incredible pizza. Never use water to clean the grate. Ooni Karu 16 preheats super quickly and will heat most efficiently when topped up with fuel gradually, creating the best environment for optimised airflow. Top up little and often to maintain consistent temperatures.
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 pizza cooking away while retaining heat within the oven.
Cooking with wood The sound of crackling wood and the incredible smell of a wood-burning fire make for a really sensory cooking experience and add woodfired flavor to food. We recommend cooking with Ooni Premium Hardwood Logs, which create powerful rolling 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 3 Do not use treated or painted wood.
Cooking with lump charcoal Lump charcoal offers a wide range of temperatures and is an easy choice for low-andslow cooking in Ooni Karu 16. We use charcoal for nonpizza dishes that do not need the same exposure to flame. Use good quality, sustainably sourced lump charcoal like Ooni Premium Lumpwood Charcoal. Lump charcoal will burn down to a small amount of ash, reducing your clean-up. 1 3 Do not use briquettes as they will block the holes in the grate, resulting in reduced airflow. 1.
Flame management What are you looking for when 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 fuel management. You’ll see this when fuel is given time to burn through properly and there 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.
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 intense heat 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.
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 and stick; warm dough 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.
Classic Pizza Dough Method Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza! This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ. Makes 3 x 16” or 5 x 12” pizzas Ingredient Weight Qty / Vol Type ‘00’ flour (or strong white) 607g 21.4oz Water 364g 12.8oz Salt 18g 4 tsp Fresh yeast* 20g 0.7oz *if unavailable, use 0.
Classic Pizza Sauce Method Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice. Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our cookbook, Ooni: Cooking with Fire. Choosing good-quality tomatoes will make a difference to the flavor of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.
Pizza Margherita Method The 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 with just a little bit of practice. And if you haven’t yet, we’re here to help you along the way. Ingredient Ooni Classic Dough Ooni Classic Sauce Light up your Ooni, then get ready to prepare your pizza while it heats up. Using a small amount of flour, dust your Ooni pizza peel.
Detroit-Style Pizza Equipment Electric scales Electric mixer Large mixing bowl Metal baking pan (max. 33 x 23 cm / 13” x 9”) Tea towels For the dough 12.3oz / 350g strong bread flour 9.2oz / 260g warm water ½ 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 Method Add the flour to a mixing bowl.
Flame-Cooked Steak When 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.
Care instructions Where should I store Ooni Karu 16? While Ooni Karu 16 is happy to live outdoors, we recommend that you store Ooni Karu 16 indoors when it is not in use. Remember to allow Ooni Karu 16 to cool and to ensure that it is completely dry before storing. How do I clean the glass pane? Only clean when Ooni Karu 16 is completely cool. Soot can be removed using paper towels or a dry cloth. For more thorough cleaning, use warm soapy water when the glass is completely cool.
Troubleshooting Ooni Karu 16 has been carefully designed to provide exceptional food experiences and we know that you will love using it to cook. 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.
My stone baking board looks dirty Your stone baking board may change colour during your cook but this will not affect performance. If you want, you can scrape away any excess flour or food with the Ooni Pizza Oven Brush. Once the stone baking board has completely cooled, you can flip it over for the next time you cook - the high temperatures inside Ooni Karu 16 will naturally clean the underside.
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 temperature and time. If you want to cook a thin pizza quickly, aim for a higher temperature and reduce the amount of time in the oven. For thicker pizza and other dishes, reduce the temperature and increase the time so that your food can cook through. Aim for matching ambient and stone temperatures for an even cook.
Keep in touch We love hearing and seeing what you create and cook with your 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 to delicious 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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