As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the pleasure of testing numerous pizza ovens to deliver the perfect crust and authentic flavors for my customers. In this article, I’ll be comparing two popular models, the Ooni Karu 12 and the Blackstone Pizza Oven, both of which I’ve used extensively in my kitchen. My comparison will cover key aspects such as quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to evaluate performance. For more details about how I test pizza ovens, you can refer to my separate, in-depth guide.
The Ooni Karu 12 is a compact, multi-fuel pizza oven designed for portability and versatility, while the Blackstone Pizza Oven offers a larger, gas-powered design focused on convenience and performance.
In this article, I’ve provided a detailed comparison of the Ooni Karu 12 and the Blackstone based on my hands-on tests.
If you decide to purchase either of these ovens, I’d greatly appreciate you using my referral links. They allow me to earn a small commission at no additional cost to you, helping keep my blog alive and full of helpful content.
Ooni Karu 12 VS Blackstone: Quality and Materials
| The Ooni Karu 12 stands out with its stainless steel construction, ensuring durability and resistance to high temperatures. Its compact and efficient build is a testament to Ooni’s reputation for quality. |
The Blackstone Pizza Oven boasts a stainless steel cooking chamber, cast iron rotating tray, and double-wall insulation. While sturdy, it is heavier and less portable than the Ooni Karu 12.
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Ooni Karu 12 VS Blackstone: Temperature Control
| The Ooni Karu 12 reaches up to 950°F and excels in heat retention, especially with its insulated chamber. It provides precise control when using the optional gas attachment, though mastering wood-fired cooking requires some practice. |
The Blackstone Pizza Oven heats up to 900°F using a powerful propane burner. However, its unique burner placement can lead to uneven cooking, requiring closer monitoring compared to the Ooni Karu 12.
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Ooni Karu 12 VS Blackstone: Shape
| The dome-shaped design of the Ooni Karu 12 ensures optimal heat distribution for evenly cooked pizzas with crispy crusts and gooey toppings. Its compact form enhances its portability. |
The Blackstone Pizza Oven features a unique design with the burner located away from the pizza stone. While this avoids direct flame contact, it can result in uneven cooking, a challenge not present in the Ooni Karu 12.
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Ooni Karu 12 VS Blackstone: First-Time Usage Impressions
| The Ooni Karu 12 is easy to assemble and use. My first attempt with a Margherita pizza resulted in a beautifully crispy crust and evenly cooked toppings, showcasing its efficient heat management. |
Setting up the Blackstone Pizza Oven required two people due to its size and weight. While the initial pizza cooked quickly, the placement of the burner caused uneven cooking between the top and bottom crusts.
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Ooni Karu 12 VS Blackstone: Power Source
| The Ooni Karu 12 is versatile, allowing you to cook with wood, charcoal, or an optional gas burner for added convenience. This multi-fuel capability makes it a standout choice. |
The Blackstone Pizza Oven relies solely on propane, delivering a robust 60,000 BTU output. While powerful, it lacks the versatility of the Ooni Karu 12’s multi-fuel options.
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Ooni Karu 12 VS Blackstone: Size
| At just 26 lbs, the Ooni Karu 12 is highly portable and perfect for outdoor cooking or camping. Its compact dimensions make it easy to store and transport. |
The Blackstone Pizza Oven is significantly larger and heavier, designed for stationary outdoor use. It comes with a wheeled cart for mobility but lacks the portability of the Ooni Karu 12.
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Ooni Karu 12 VS Blackstone: Ease of Cleaning
| Cleaning the Ooni Karu 12 involves removing ash and soot from wood or charcoal use. The stainless steel exterior is easy to maintain, and avoiding water on the stone ensures its longevity. |
The Blackstone Pizza Oven requires disassembly for thorough cleaning. While the process is straightforward, its size and components make it more time-consuming than the Ooni Karu 12.
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Pizza Cooking Test
The Ooni Karu 12 demonstrated remarkable efficiency during the pizza cooking test. It preheated to its optimal temperature of 950°F in just 15-20 minutes, making it ready for use in a short amount of time. Once preheated, the Margherita pizza was cooked to perfection in under 2 minutes. The result was a beautifully crispy crust with golden-brown edges, bubbling cheese, and evenly cooked toppings. The smoky flavor from the wood-fired setup added an authentic, artisan touch that elevated the taste significantly.
The Blackstone Pizza Oven also performed impressively, heating up to its maximum temperature of 900°F in approximately 10 minutes. The Margherita pizza cooked swiftly in just 70 seconds, showcasing the power of its high-pressure propane burner. However, the pizza required careful monitoring and rotation to address slight inconsistencies in cooking. The crust was well-cooked on the bottom but lacked uniform browning on the top, which slightly impacted the overall flavor. Despite this, the pizza’s taste was enjoyable, with a rich, oven-fired aroma.
Both ovens delivered satisfying results, but the Ooni Karu 12 offered a more consistent cooking experience with its even heat distribution and ability to impart a traditional wood-fired flavor.
How We Tested
To fairly compare the Ooni Karu 12 and the Blackstone Pizza Oven, we conducted a series of controlled cooking tests at my restaurant, Dequte Restaurant LironBoylston. The goal was to evaluate each oven’s performance in a real-world setting by focusing on key factors such as preheating time, cooking speed, and the quality of the finished pizza.
For consistency, we used identical dough and ingredients to prepare classic Margherita pizzas, ensuring that the results were influenced solely by the ovens’ performance. We began by preheating each oven to its recommended temperature: 950°F for the Ooni Karu 12 and 900°F for the Blackstone Pizza Oven. To monitor the ovens’ heat distribution and cooking consistency, we used infrared thermometers and carefully observed how each oven handled the crust, toppings, and overall cooking time.
Each pizza was launched onto the stone when the ovens reached their target temperatures. We timed how long it took to cook the pizzas to perfection, noting any necessary adjustments, such as rotating the pizza or managing heat inconsistencies. Finally, we assessed the results based on texture, flavor, and visual appeal, comparing the crispiness of the crust, the evenness of the cheese melt, and the overall balance of flavors.
This method allowed us to capture the strengths and weaknesses of both ovens, providing a comprehensive understanding of their capabilities in a professional and practical environment.
Conclusion
It’s your choice whether to go with the Ooni Karu 12 or the Blackstone Pizza Oven, as both have their unique strengths and can deliver excellent results depending on your specific needs. If you decide to purchase one, I’d greatly appreciate it if you used my referral links. They allow me to earn a small commission at no additional cost to you, which helps keep my blog alive. Here are the links: Ooni Karu 12 and Blackstone Pizza Oven. Thank you for your support!