As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the privilege of working with various high-quality pizza ovens. Today, I’m comparing two excellent options: the Ooni Karu 12 and the Carbon Pizza Oven. Both have been tested extensively in my kitchen, where I evaluated them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and most importantly, I conducted a real pizza cooking test to see how each performed. For a more detailed look at how I test pizza ovens, check out my separate article.
The Ooni Karu 12 is a versatile, portable pizza oven known for its high heat retention and ability to use multiple fuel sources, making it a favorite for outdoor cooking enthusiasts.
The Carbon Pizza Oven, on the other hand, combines a sleek modern design with powerful infrared heat technology for fast and consistent cooking results.
Here, I’ve done an in-depth comparison of the Ooni Karu 12 and the Carbon Pizza Oven, backed by my test results.
Disclaimer: If you decide to purchase either of these ovens, I’d greatly appreciate it if you use my referral links. These links allow me to earn a small commission at no additional cost to you, helping me keep this blog alive and continue providing detailed reviews. Thank you for your support!
Ooni Karu 12 VS Carbon: Quality and Materials
| The Ooni Karu 12 features a durable stainless steel construction with excellent heat resistance, designed for long-term outdoor use. |
The Carbon Pizza Oven is made from stainless steel with a rust-resistant coating and includes firebricks for even heating.
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Ooni Karu 12 VS Carbon: Temperature Control
| The Ooni Karu 12 allows versatile control with wood, charcoal, or gas (via a gas burner attachment), ensuring flexibility in cooking. |
The Carbon Pizza Oven runs on propane, offering precise temperature control up to 1000°F but lacks the flavor of wood-fired cooking.
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Ooni Karu 12 VS Carbon: Shape
| The Ooni Karu 12 has a compact dome-shaped design, enhancing airflow and heat retention for consistent, crispy crusts. |
The Carbon Pizza Oven has a rectangular design with visible firebricks, which provide even heat but lack optimal heat circulation.
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Ooni Karu 12 VS Carbon: First-Time Usage Impressions
| Unboxing the Ooni Karu 12 revealed a lightweight, portable oven that is easy to assemble and perfect for outdoor use. |
The Carbon Pizza Oven impressed with its sleek branding and efficient design, though fine-tuning is needed for best results.
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Ooni Karu 12 VS Carbon: Power Source
| The Ooni Karu 12 supports wood, charcoal, or an optional gas burner attachment, offering unmatched versatility for different cooking styles. |
The Carbon Pizza Oven is powered exclusively by propane, simplifying operation but limiting flavor options compared to wood or charcoal.
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Ooni Karu 12 VS Carbon: Size
| The Ooni Karu 12, weighing 26 lbs, is highly portable and accommodates 12-inch pizzas, ideal for camping or small gatherings. |
The Carbon Pizza Oven is larger, with a 15-inch pizza capacity, making it suitable for backyard use but less portable.
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Ooni Karu 12 VS Carbon: Ease of Cleaning
| Cleaning the Ooni Karu 12 is straightforward with simple soot wiping and ash removal; avoid water to maintain its components. |
The Carbon Pizza Oven comes with a cleaning brush for easy maintenance, though firebricks require extra care after use.
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Pizza Cooking Test
The Ooni Karu 12 demonstrated its efficiency in the cooking test, heating up to an optimal temperature range of 715°F–850°F in just 15–20 minutes. This preheat time allowed the stone to reach the perfect heat for an authentic wood-fired pizza. A Margherita pizza cooked in under 2 minutes, delivering a crisp, golden crust with bubbling cheese and vibrant tomato sauce. The smoky flavor imparted by the wood fuel added depth, creating an experience that rivaled pizzas cooked in traditional stone ovens. The consistent heat retention made it easy to prepare multiple pizzas back-to-back without compromising quality.
The Carbon Pizza Oven showcased its quick preheating ability, reaching temperatures of 740°F in just 10 minutes. The Margherita pizza took 80–90 seconds to cook, resulting in a nicely browned crust and perfectly melted cheese. While the taste was satisfying, the lack of wood-fired flavor was noticeable due to its propane-only fuel source. The bottom crust was evenly cooked, though achieving a slightly smokier finish required additional adjustments. The Carbon Pizza Oven excelled at producing quick, consistent results, making it ideal for casual gatherings or those who value speed.
How We Tested
To ensure a thorough and fair comparison, we tested both the Ooni Karu 12 and the Carbon Pizza Oven under similar conditions. As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I focused on key factors like heat-up time, cooking consistency, ease of use, and, most importantly, the quality of the final product.
For each oven, we preheated it to its recommended operating temperature, using a digital infrared thermometer to monitor the stone’s heat. Both ovens were tested with the same batch of fresh Margherita pizza dough, tomato sauce, mozzarella cheese, and fresh basil, ensuring consistency in the ingredients.
In the Ooni Karu 12, we utilized wood as the primary fuel to replicate the traditional wood-fired flavor. For the Carbon Pizza Oven, propane was used, which is its designed fuel source. Cooking times, crust quality, and overall taste were carefully assessed for both ovens.
We cooked multiple pizzas in succession to test each oven’s ability to retain and recover heat between bakes. Cleanup and handling after use were also evaluated to understand the maintenance required for each oven. Finally, we noted the ease of transferring pizzas onto the stone and the evenness of cooking achieved with each oven. These tests allowed us to compare the performance of the Ooni Karu 12 and the Carbon Pizza Oven in real-world scenarios.
Final Thoughts
Both the Ooni Karu 12 and the Carbon Pizza Oven are excellent choices, depending on your priorities. The Ooni Karu 12 stands out for its versatility, portability, and ability to deliver wood-fired flavor, making it a top pick for pizza enthusiasts seeking an authentic experience. Meanwhile, the Carbon Pizza Oven is ideal for users who prioritize quick preheating and precise temperature control, with minimal effort required.
Ultimately, the choice between the Ooni Karu 12 and the Carbon Pizza Oven comes down to your preferences. If you decide to purchase one, I’d appreciate it if you used my referral links. It’s a small way to support my blog, and it comes at no extra cost to you.