Ooni Karu 16 Essentials Manual
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Ooni Karu 16 Essentials Manual

Multi-fuel pizza oven
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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.

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Questions and answers

Vincent Molloy
July 26, 2025

where does the torx wrench go when not used??

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1 comments:
Vincent Molloy
July 26, 2025

@Vincent Molloy it goes behind one the legs

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Summary of Contents for Ooni Karu 16

  • Page 1 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.
  • Page 2 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 Ooni Karu 16 safety manual carefully.

  • Page 3: Table Of Contents

    Say hello to Ooni Karu 16! Recipies Quick start Classic Pizza Dough Getting started Classic Pizza Sauce Cooking, extinguishing and storing Ooni Karu 16 Pizza Margherita Tools for cooking Detroit-Style Pizza Ooni Karu 16 features Flame-Cooked Steak What’s in the box?

  • Page 4: Say Hello To Ooni Karu 16

    Ooni Karu 16 is a multi-fuel oven, choose your preferred fuel from wood logs, charcoal, or propane. Each fuel source will allow 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 is ready to start cooking incredible Neapolitan-style pizza in just 15 minutes.
  • Page 5 The Ooni Impact Fund donates 1% of Ooni’s annual global turnover to charitable causes and projects focused on social and environmental change. By purchasing Ooni Karu 16 you’re helping to plant trees through Ooni’s partnership with Eden Projects and 1% for the Planet.

  • Page 6: Quick Start

    Launch your pizza and rotate every 20-30 seconds. Relax Let Ooni Karu 16 cool when you’re done. Don’t use water to clean or cool Ooni Karu 16. Repeat Baking great pizza is a journey and the more you practice, the better your pizza will become!

  • Page 8: Getting Started

    1m / 3ft around the oven, 30 minutes before allowing the oven to Ooni Karu 16 as well as our top pizza away from buildings, structures and completely cool and wiping down with tips.
  • Page 9 The door: To open the door Lift the door up so the hooks are off of the pins, and pull the handle towards your body. Do not let the door drop. To close the door Lift the door up so the hooks rest safely on the pins and ensure it’s secure.
  • Page 10 After you have enjoyed cooking with Excited to get cooking? Skip to page 22 The ambient temperature can be Ooni Karu 16 and are ready to finish up, read using Ooni Karu 16’s inbuilt simply stop adding fuel. Wait at least two for detailed lighting instructions.

  • Page 12: Tools For Cooking

    We never cook without one! The high temperatures and fuel Get an instant and accurate stone versatility of Ooni Karu 16 are perfect temperature reading by aiming the for searing meat, baking fish and laser at the middle of the stone roasting vegetables.
  • Page 13 (outdoor) kitchen! These heat-resistant gloves will keep you cool when cooking with all 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.

  • Page 14: Ooni Karu 16 Features

    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.
  • Page 15 Cooking wth Ooni Gas Burner for Ooni Karu 16 15mm thick cordierite baking stone. 16.7”/ 425 mm cooking surface for up to 16” pizzas. Folding legs with non-slip feet. The legs must be fully extended before lighting Ooni Karu 16.

  • Page 16: What's In The Box

    What’s in the box? 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. Digital Thermometer - The digital front-mounted thermometer displays the internal temperature of the Ooni Karu 16.
  • Page 17 Burner tray & grate - Carefully designed to help Ooni Karu 16 reach optimum temperatures when firing with wood and charcoal. The holes in the grate serve a dual purpose: to increase airflow through the fuel and to allow excess ash to drop away from the burning area.

  • Page 18: Cooking, Extinguishing And Storing Ooni Karu

    Stone temperature and cooking technique 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 Hottest manoeuvre food around the oven depending on how you want it to cook.
  • Page 19 How to use the Digital Thermometer Ooni Karu 16 comes with a battery powered Pizza Oven Digital Thermometer to measure the internal air temperature within the oven body in either Celsius (°C) or Fahrenheit (°F). For the most accurate stone temperature, use our Ooni IR Thermometer.

  • Page 20: Which Fuel Should You Use

    Which fuel should you use? Ooni Karu 16 has been Ooni Karu 16 preheats super designed for use with solid quickly and will heat most fuels, including real wood efficiently when topped up and charcoal, as well as with fuel gradually, creating...
  • Page 21 From 482-950°F / For cooking with ultimate speed and reaching super-high 250-500°C temperatures very quickly, use the Ooni Gas Burner to create the ideal temperature for cooking pizza and so much more. * Please note that the above figures are estimates and are dependent on weather and ambient temperatures.

  • Page 22: Chimney Baffle And Ceiling Vent

    Chimney baffle and ceiling vent 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.
  • Page 23 (refer to page x of essentials / manual for detail on how to do this) 3. Sweet spot We recommend firing Ooni Karu 16 to 450°C / 850°F for best results when cooking Neapolitan style pizza.

  • Page 24: Cooking With Wood

    1. Start with 3-6 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 20cm / 8”.
  • Page 25 3. Add fuel little and often and do not overfill - wood must not before all visible flames have disappeared. overflow the grate. It is normal to see smoke when cooking with wood. Ooni Karu 16 will burn cleanly and with minimal smoke when running at optimum temperatures.

  • Page 26: Cooking With Lumpwood Charcoal

    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 with a bed of lump charcoal before adding wood for a burst of heat...
  • Page 27 2. Ooni Karu 16 is not ready to cook when the charcoal is black 3. Top up little and often to maintain a good base temperature. and producing smoke. When your charcoal is glowing white Always leave enough room for airflow through the grate.

  • Page 28: Flame Management

    Flame management What are you looking for when cooking with fire? Neapolitan-style pizza needs real flame to cook a pizza in 60 seconds. 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.
  • Page 29 Excess soot can be a sign of incomplete airflow Ooni Karu 16 is not ready to cook a 60-second pizza when the fuel tray looks like this. or wet fuel. Soot can be If this is your scenario, gradually build up a flame using smaller pieces of kindling, wiped down with a dry allowing for good airflow through the grate.

  • Page 30: Top Tips For Making Great Pizza

    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.

  • Page 32: Top Tips For Launching Pizza

    Get your pizza ready when both you and stretch your pizza on a warm peel, the dough will start Ooni Karu 16 are ready to cook. to sweat, which will cause it to stick. If your pizza does stick you can use what we call the Flour your hands and the surface you are working on hovercraft technique (see below).

  • Page 34: Classic Pizza Dough

    Whisk the salt and yeast into the warm water. This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire, and the go-to pizza dough recipe If mixing by hand: for everyone at Ooni HQ.
  • Page 35 When the dough has roughly doubled in size, divide it into 3 or 5 equal pieces, depending on what size you want your pizzas to be (either 16 inches or 12 inches wide). Place each piece of dough in a separate bowl or tray, cover with plastic wrap and leave to rise for another 20 minutes, or until doubled in size.

  • Page 36: Classic Pizza Sauce

    Pour the can of plum tomatoes into the pan and use a masher or fork to crush them down. Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our cookbook, Ooni: Cooking with Fire.

  • Page 38: Pizza Margherita

    Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12” and lay it out on your All Ooni pizza chefs should be able to master this one with pizza peel. Using a large spoon or ladle, spread the sauce just a little bit of practice.

  • Page 40: Detroit-Style Pizza

    Detroit-Style Pizza Method Add the flour to a mixing bowl. In another bowl, add the yeast, salt and oil to the water, mix together and pour Equipment over the flour. Electric scales Electric mixer Using an electric mixer, mix the dough on a low to Large mixing bowl medium speed for 5 minutes, or until all the ingredients Metal baking pan (max.
  • Page 41 Check the oven is up to 840°F / 450°C, then let the flame fingers, shaping and pushing the dough into the corners. size reduce. Place the pan right at the front of your Ooni so Cover the dough and leave it to rest for about 30 minutes.

  • Page 42: Flame-Cooked Steak

    When we say perfect, we mean it. The extreme heat from Before you’re ready to cook, allow the steaks to come up Ooni pizza ovens provides the ideal cook for a juicy, tender, to room temperature. This ensures a clean, even cook and succulent steak.
  • Page 43 Using a meat thermometer, check the temperature inside 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 the Dual-Sided Grizzler Plate and transfer the steaks to a wooden cutting board.

  • Page 44: Care Instructions

    While Ooni Karu 16 is happy to live outdoors, we recommend Only clean when Ooni Karu 16 is completely cool. Soot can that you store Ooni Karu 16 indoors when it is not in use. be removed using paper towels or a dry cloth. For more...
  • Page 45 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.

  • Page 46: Troubleshooting

    It is perfectly normal for solid fuels to produce some smoke cook. The Ooni team has thousands of hours of experience during the initial lighting period. Once Ooni Karu 16 is up cooking with fire and enjoying delicious pizza. You can reach us to temperature, it will burn cleanly with minimal smoke.
  • Page 47 My Ooni Karu 16 glass door has soot on it My Ooni Karu 16 is running too hot - my pizza is burning The ViewFlame™ technology is designed to minimise the Fuel management is the easiest way to reduce the temperature amount of soot build up on the glass door.
  • Page 48 My thermometer isn’t working inside Ooni Karu 16 will naturally clean the underside. Please refer to page 8 and 10 of your Ooni Karu 16 manual and: • check the batteries are working and inserted correctly My burner grate has changed shape •...

  • Page 50: Cooking Troubleshooting

    Adding enough fuel to provide flames across the top of your pizza while the stone bakes from underneath If your stone baking board is too hot, try adding a piece of Ooni cast iron for 30 seconds or so to absorb some of the heat.
  • Page 51 Ooni Infrared Thermometer and preheat 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.

  • Page 53: Keep In Touch

    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...
  • Page 54 MAKE GREAT PIZZA AT HOME ooni.com © 2021 Ooni Ooni is a registered trademark of Ooni Ltd. All rights reserved.

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