Ooni Karu 2 Pro

The Ooni Karu 2 Pro is an outdoor pizza oven that burns wood or charcoal and, with a separately sold burner, propane gas too. Ooni lists it as the 2nd generation of the Karu line. We have not had the oven in our hands and have not baked anything in it. What is written here comes from Ooni’s product page and entry page (retrieved 21 October 2026), the multilingual manual, Ooni’s warranty terms, the Amazon catalogue (retrieved 5 October 2026) and the data sheets in our own reviews. We mark our own calculations and ratings.

What the Karu 2 Pro is, and what it costs

According to Ooni, the oven reaches 500 °C, and at that heat a Neapolitan pizza is done in 60 seconds. You bake on a cooking and baking surface 43 cm wide (the Amazon catalogue says 43.2 cm), and pizzas can be up to 40 cm in diameter. Besides pizza, Ooni mentions whole roast chickens, steaks, vegetables, flatbread, naan and bread.

The price has shifted quite a bit. Our price box now lists the oven at approx. €799 (Amazon page on 21 October 2026: €799.00), offered by Ooni GmbH on the Amazon marketplace; Amazon itself did not offer it that day. It used to say approx. €449 there, and our Amazon retrieval of 5 October 2026 contained no price at all. The match hinges on a number: under ASIN B0G83PQHC9, Amazon lists part number UU-P35400 and the model “Karu 2 Pro 2026”, and UU-P35400 is Ooni’s item number for the oven without a gas burner. Ooni sets no Amazon link on any of the pages we opened. Before buying, we would check that the offer states exactly this part number.

At the lower end, Ooni distinguishes the oven from the Karu 2, which bakes pizzas up to 30 cm and has a built-in analogue thermometer. Ooni names the Karu 16 as the predecessor. In Ooni’s words, the Karu 2 Pro additionally has an extra large fuel tray and a larger borosilicate glass door.

Construction: steel, glass and two cordierite stones

The oven body is made of powder-coated carbon steel. The inner part, base and legs are stainless steel, and the front and rear nose are aluminium. Ooni describes the construction as fully insulated so that it stores heat and holds the temperature.

At the front sits the borosilicate glass door with ClearView technology, which according to Ooni reduces soot and dirt deposits. In the materials list, the visor is given as stainless steel as well as glass; which part is meant remains unclear. You bake on cordierite, and the stones are 15 mm thick.

For the spot where it will stand, the product page gives 50 cm width, 83 cm length and 83 cm height, and the entry page gives 810 x 500 x 830 mm. These are the outer dimensions of the assembled oven, and in the product photo the chimney sticks out well above the body. The size of the cooking chamber cannot be inferred from these figures.

The parts list in the manual (p. 9) enumerates: main body, fuel tray, fuel grate, two pizza stones, oven door, fuel hatch door, draught protection plate, chimney, chimney cap, Torx key, hub bracket, two M5 knurled screws, the hub itself, two AA batteries and two door hinge screws. A gas burner and a pizza peel are not included. Ooni puts assembly at under 30 minutes, and the Ooni app shows the steps.

In detail: two vents, a tray and the fire in between

With wood or charcoal, you control the heat through air and the amount of fuel. For this, the Karu 2 Pro has an exhaust vent and, with solid fuels, the rear vent as well. Ooni describes two positions: both open for big flames, both closed for low temperatures and a smoky flavour.

Why this works is combustion physics and applies to every oven of this design. A fire needs oxygen, and the hot exhaust gas rising through the chimney draws in fresh air. If the paths are open, the draught grows, and the wood burns faster and with a taller flame. If they are closed, the embers get less air, burn cooler and less completely, and incomplete combustion produces more smoke. The smoky flavour from Ooni’s description is the result of this. We have not tried it.

Fuel is added from the back, through the access to the fuel tray. The manual sets limits for this: no more than 0.5 kg of fuel at a time. On the total amount in the tray, the language versions of the same manual contradict each other: the German one allows 1.3 kg, the English one 1 kg. We would stick to the smaller figure.

For wood, Ooni requires dry, untreated hardwood pieces up to 23 cm long and 7.5 cm in diameter. Charcoal must be suitable for baking, and food only goes into the oven once the charcoal is covered with ash.

What does the Ooni Connect Hub measure?

Two values: the oven temperature and, via a probe, the core temperature of the food. A display on the front shows both in real time, and both go to the Ooni Connect app via Bluetooth. One food probe is included.

The probe is intended for meat, poultry and fish. For a pizza that is done after a minute, it has little to do; in our assessment it becomes useful with the roast chicken, which Ooni mentions explicitly. How many probes there are is answered inconsistently by Ooni’s pages: the product description speaks of measuring probes in the plural, the FAQ of one food probe. One is documented.

An oven thermometer measures the temperature at its sensor, which is usually the air in the cooking chamber. The pizza base, however, cooks on the stone, and a solid cordierite stone absorbs heat more slowly than the air above it, especially shortly after heating up. The display can therefore already read high while the stone is still catching up. We could not find in the documents where the Karu 2 Pro’s oven sensor is located.

What else is worth considering?

The prices come from our price box, for the Koda 16 it is the price from Santos Grills, and they change. The rating is our editorial assessment based on the data sheets; nobody has measured it.

When the Karu 2 Pro fits and when another oven does

The first question is the fuel. If you only want to bake with gas, the Koda 16 costs approx. €449 at Santos Grills, the Karu 2 Pro approx. €799 in our price box, and the Koda needs no additional burner. If you want to bake with wood and perhaps add gas later, the Koda 16 is ruled out; the three Karu ovens in the table burn wood. If you later convert the Karu 2 Pro to gas, only a compatible burner is an option, as the manual requires.

Then the pizza size. A 40 cm pizza on a 43 cm width leaves 1.5 cm of space on each side (our own calculation). That is tight, and without a peel of the same size the pizza will not go in; Ooni offers peels up to 40 cm as accessories. If 30 cm is enough for you, the Karu 2 set costs approx. €319 in our price box instead of approx. €799.

The weight argues against any outing. The Karu 2 alone weighs 15.3 kg according to Ooni, the Karu 2 Pro almost twice as much (our own calculation from both Ooni figures). If you want to take the oven to the campsite, you are better served by the Karu 2, and according to the manual the Karu 2 Pro must not go into a awning or motorhome anyway.

The predecessor Karu 16 costs approx. €559 in our price box, the Karu 2 Pro approx. €799. With the Karu 16 you get the smaller door and the smaller tray and go without the Connect Hub. We would choose it if the hub is not worth the price difference to you.

The Karu 2 Pro is wrong for anyone who wants to get something else done on the side. The manual requires someone to stay with the oven while it is burning, and the app does not change that.

Setup, safety and care

According to Ooni, the Karu 2 Pro is designed exclusively for outdoor use. We reproduce the warning list from the German version of the manual (p. 8) in full and in the original wording, translated, because it concerns fire and carbon monoxide:

• “Do not use the pizza oven in enclosed and/or habitable spaces, e.g. in houses, tents, caravans, motorhomes, boats. Risk of death from carbon monoxide poisoning.”
• “WARNING! This pizza oven gets very hot.”
• “We recommend wearing gloves when operating your Ooni Karu 2 Pro to avoid the risk of burns.”
• “Do not move it during operation.”
• “Do not use indoors.”
• “WARNING! Keep children and pets away.”
• “WARNING! Do not use methylated spirits or petrol to light or relight! Use only firelighters complying with EN 1860-3!”
• “Do not bake before the fuel is covered with ash.”
• “The pizza oven must be preheated before the first cook and the fuel kept glowing hot for at least 30 minutes.”
• “Do not use the chimney cap when the oven is lit.”
• “Only use the oven in a suitable outdoor environment, far away from combustible materials.”
• “Never leave the oven unattended.”
• “Do not remove the door while the oven is lit.”
• “Make sure the Draft Defender Plate is fully attached to the oven before use.”
• “Do not use Ooni Karu 2 Pro with incompatible gas burners.”
• “There may be sharp edges on the inside and outside of the oven. Please handle it with care.”
• “The door is hot during use, be careful when sliding the pizza into the oven or taking it out.”
• “Let the oven cool down completely after use; some areas of the oven can still be hot when the housing feels cool.”
• “Always use on a level, stable, non-combustible surface.”

The Draft Defender Plate is called the draught protection plate in the parts list. The list contains no distance in centimetres to combustible materials, only “far” appears there, and the balcony does not feature in it. Whether a wood fire is allowed on your balcony is decided by your house rules and local regulations.

For the end of the evening, the manual (p. 9) prescribes letting the fire burn out naturally, removing the ash only once the oven has cooled down completely, and making sure all embers are extinguished before the oven is put away. Ooni shows cleaning only as a video; we did not have it as text. More on baking on stone and heat management is in our guide Pizza on the grill.

What the warranty does not cover

Ooni’s warranty terms exclude these cases, listed here in full:

• wear and tear to a reasonable extent
• discolouration or tarnishing from heat
• surface rust
• water damage
• excessive exposure to salty air, sea spray and moisture
• severe weather and natural disasters
• user error
• minor deformation or distortion from prolonged exposure to heat, provided it does not impair the use of the product
• using the product with the wrong fuels
• using the product outside the country in which it was bought
• improper use of the product

It is also a condition that you use the oven in accordance with the instruction manual, and anyone who modifies it loses the warranty entirely. We would take the exclusion of wrong fuels literally: the manual names dry, untreated hardwood and charcoal suitable for baking, and in our reading anything else takes you outside that framework. The warranty is a voluntary benefit from Ooni; according to the terms, your statutory rights remain unaffected.

What is missing from Ooni’s documents

We looked for this information on the product page, entry page, in the manual and in the warranty terms, and did not find it:

• Gas burner output in kW, gas pressure in mbar, pressure regulator and hose for Germany; the burner has its own manual, which we did not have
• Gas connection and leak testing as text, Ooni shows both as video
• Insulation material
• Dimensions of the oven opening and the door
• Bluetooth range, measuring range and accuracy of the hub, plus battery life
• Fuel consumption per hour or per pizza
• Replacement parts specifically for the Karu 2 Pro, the shop links only generally to spare parts
• Country of origin and production