As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the privilege of working with a variety of pizza ovens. In this article, I’ll be comparing the Ooni Karu 12 and the Cru Oven Model 32, both of which I’ve tested in my kitchen. My comparison will focus on several important factors: quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to evaluate how long it takes and the results achieved. For those interested, you can read more about my detailed pizza oven testing process in a separate article.
The Ooni Karu 12 is a versatile, compact pizza oven designed for outdoor use with multi-fuel capabilities, while the Cru Oven Model 32 offers a larger cooking surface and a rustic wood-fired experience aimed at serious pizza enthusiasts. At the end of the article, I’ll share my personal insights on which oven might suit different needs best.
This article features a thorough comparison between the Ooni Karu 12 and the Cru Oven Model 32 based on my personal tests.
If you decide to purchase either of these ovens, I’d greatly appreciate you using my referral links. It helps keep my blog alive at no extra cost to you. Thank you for your support!
Ooni Karu 12 VS Cru Oven Model 32: Quality and Materials
| The Ooni Karu 12 boasts a robust stainless steel construction with excellent durability, designed for outdoor resilience and high-temperature performance. Its compact design reflects attention to quality and craftsmanship. |
The Cru Oven Model 32 is constructed with dual-layer stainless steel and ceramic fiber insulation, providing durability and heat retention. However, some heat loss was observed during use, despite the premium materials.
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Ooni Karu 12 VS Cru Oven Model 32: Temperature Control
| Ooni Karu 12 offers versatile temperature control, reaching up to 950°F with wood or charcoal. While there’s a learning curve with wood-fired cooking, its insulation ensures consistent heat distribution and excellent pizza results. |
The Cru Oven Model 32 claims to reach 900°F in 30 minutes, but real-world tests showed it takes closer to 40 minutes. Temperature retention is affected by its open design, requiring more attention during multiple bakes.
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Ooni Karu 12 VS Cru Oven Model 32: Shape
| The dome-shaped Ooni Karu 12 facilitates optimal airflow and heat retention, ensuring evenly cooked pizzas with crispy crusts and gooey toppings. Its design minimizes heat loss effectively. |
The barrel-shaped Cru Oven Model 32 enhances airflow and even cooking but suffers from heat loss through its wide opening. While it’s spacious, the design could benefit from better insulation for temperature consistency.
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Ooni Karu 12 VS Cru Oven Model 32: First-Time Usage Impressions
| Ooni Karu 12 was user-friendly during setup and cooking. The oven quickly preheated in about 15–20 minutes, delivering consistent results with minimal adjustments. The first pizza was perfectly cooked with a crispy crust. |
The Cru Oven Model 32 required a longer preheat time (40 minutes) than advertised. While the first pizza was evenly cooked, the open design made temperature adjustments more frequent, requiring close monitoring.
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Ooni Karu 12 VS Cru Oven Model 32: Power Source
| The Ooni Karu 12 is a versatile multi-fuel oven, allowing you to use wood, charcoal, or gas (with an optional burner). This flexibility makes it ideal for various cooking styles and flavor preferences. |
The Cru Oven Model 32 operates on wood or charcoal. While it provides a traditional wood-fired flavor, the lack of gas compatibility limits its adaptability for users seeking a quick and controlled cooking experience.
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Ooni Karu 12 VS Cru Oven Model 32: Size
| With a compact and portable design, the Ooni Karu 12 weighs 26 lbs, making it easy to transport and store. It’s ideal for smaller outdoor spaces or for taking on camping trips. |
The Cru Oven Model 32 offers a larger cooking area, accommodating bigger pizzas and dishes. However, its larger size and weight make it less portable and better suited for stationary outdoor cooking setups.
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Ooni Karu 12 VS Cru Oven Model 32: Ease of Cleaning
| Cleaning the Ooni Karu 12 is straightforward. The removable fuel tray and durable materials make it easy to clear ash and wipe down soot. Avoiding water on the interior ensures longevity. |
The Cru Oven Model 32 excels in cleaning ease thanks to its removable dome and pizza stones. However, frequent cleaning is necessary due to ash buildup and soot accumulation, which can affect performance.
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Pizza Cooking Test
For this test, I used both the Ooni Karu 12 and the Cru Oven Model 32 to craft classic Margherita pizzas, allowing me to compare their performance in real-world cooking conditions.
The Ooni Karu 12 showcased its efficiency by reaching optimal cooking temperatures of 950°F within 15–20 minutes. Once preheated, the oven cooked the Margherita pizza in just under 2 minutes. The result was a perfectly crisp and golden crust with a slight char, indicative of authentic Neapolitan-style pizza. The toppings, including fresh mozzarella and basil, were evenly cooked, with the cheese bubbling beautifully and the basil maintaining its fresh aroma. The wood-fired flavor added a smoky richness that elevated the overall taste.
The Cru Oven Model 32 took longer to preheat, requiring around 40 minutes to reach its claimed maximum temperature of 900°F. Despite the extended warm-up time, the oven cooked the Margherita pizza in 90 seconds to 2 minutes. The crust was crispy and evenly browned, while the toppings were cooked to perfection, with the cheese melting smoothly and the basil adding a fresh touch. However, slight heat loss during cooking necessitated more frequent monitoring and adjustments to maintain consistency across subsequent pizzas.
Both ovens delivered delicious results, but the Ooni Karu 12’s faster heat-up time and consistent temperature control made the cooking process more efficient and enjoyable. The pizzas from both ovens were flavorful, but the Karu 12’s wood-fired aroma gave it a slight edge in taste.
How We Tested
To thoroughly evaluate the performance of the Ooni Karu 12 and the Cru Oven Model 32, I conducted a series of side-by-side tests, focusing on their ability to cook a classic Margherita pizza. The goal was to assess how quickly each oven preheated, how efficiently they cooked the pizza, and the final taste and texture of the result.
Both ovens were set up in an outdoor space under similar conditions, ensuring a fair comparison. I used the same batch of homemade dough and fresh ingredients for consistency across tests. Each oven was allowed to preheat fully, following the manufacturer’s recommended times, and I used an infrared thermometer to verify the stone temperature before placing the pizza inside.
During cooking, I monitored how evenly the crust browned, how well the toppings cooked, and the overall timing for each pizza to reach perfection. I also observed any challenges, such as maintaining temperature, heat recovery between pizzas, or any potential heat loss.
After cooking, the pizzas were evaluated for taste, texture, and appearance. These tests provided a clear understanding of each oven’s strengths and areas for improvement, ensuring an unbiased comparison of the Ooni Karu 12 and the Cru Oven Model 32.
Conclusion
Ultimately, the choice between the Ooni Karu 12 and the Cru Oven Model 32 depends on your specific needs and preferences. Both ovens have unique strengths that cater to different cooking styles and setups. If you value portability, versatile fuel options, and a compact yet efficient design, the Ooni Karu 12 is an excellent choice. On the other hand, if you prefer a larger cooking space, premium materials, and a versatile wood-fired experience, the Cru Oven Model 32 is worth considering.
Whichever oven you choose, I highly appreciate you using my referral links for purchasing. It helps support my blog at no additional cost to you. If you’re interested, here’s the link for the Ooni Karu 12 and the Cru Oven Model 32 . Happy pizza-making!