As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve worked with a wide range of pizza ovens in pursuit of the perfect crust. In this comparison, I will delve into the Ooni Karu 12 and the Stoke Pizza Oven, both of which I’ve tested extensively in my kitchen. My evaluation focuses on key aspects: quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to assess performance. For a detailed look at how I tested these ovens, feel free to check my separate article on pizza oven testing.
The Ooni Karu 12 is a versatile multi-fuel oven that emphasizes portability and traditional wood-fired flavor. On the other hand, the Stoke Pizza Oven is designed with simplicity and modern fuel efficiency, making it an attractive choice for beginner and casual pizza enthusiasts.
In this write-up, I’ve compared the Ooni Karu 12 and the Stoke in detail, using my testing data.
At the end of the day, it’s your choice whether to go with the Ooni Karu 12 or the Stoke Pizza Oven based on your needs. If you decide to purchase one, I’d greatly appreciate you using my referral links—it helps keep my blog alive at no extra cost to you.
Ooni Karu 12 VS Stoke: Quality and Materials
| The Ooni Karu 12 stands out with its stainless steel construction and glass-reinforced nylon parts. The durable materials ensure longevity and reliable performance for high-temperature cooking. |
The Stoke Wood-Fired Pizza Oven uses average-quality materials. While functional, it doesn’t match the premium feel or durability of the Ooni Karu 12.
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Ooni Karu 12 VS Stoke: Temperature Control
| The Ooni Karu 12 reaches up to 900°F in just 15-20 minutes, thanks to excellent heat insulation and dome design, offering consistent and efficient cooking temperatures. |
The Stoke Pizza Oven claims to reach 900°F in 20-30 minutes but only reached 700°F during testing, potentially limiting its ability to achieve crisp, golden crusts.
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Ooni Karu 12 VS Stoke: Shape
| The Ooni Karu 12 has a compact dome shape that enhances heat retention and even distribution, ensuring uniform cooking across the pizza. |
The Stoke has a buffer wall design between the flame and stone, which can hinder heat flow and limit its ability to achieve optimal cooking conditions.
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Ooni Karu 12 VS Stoke: First-Time Usage Impressions
| The Ooni Karu 12 was easy to set up and performed exceptionally well on the first use. It quickly reached high temperatures, producing a Margherita pizza with a perfect crispy crust. |
While the Stoke was easy to assemble, its performance was less impressive. The pizza crust was not as crisp as desired, and it struggled to maintain even cooking.
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Ooni Karu 12 VS Stoke: Power Source
| The Ooni Karu 12 offers unmatched versatility, allowing users to switch between wood, charcoal, and an optional gas burner for various cooking styles and convenience. |
The Stoke Pizza Oven offers wood and gas-fueled models, but its flexibility is limited compared to the Ooni Karu 12, which supports more adaptable power options.
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Ooni Karu 12 VS Stoke: Size
| Weighing just 26 lbs, the Ooni Karu 12 is lightweight and portable, perfect for outdoor cooking and camping. |
The Stoke Pizza Oven is slightly larger and heavier at over 40 lbs, making it less portable, though still compact enough for most outdoor spaces.
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Ooni Karu 12 VS Stoke: Ease of Cleaning
| The Ooni Karu 12 simplifies cleaning with its efficient design. Ash and soot can be easily wiped away, and no water is required for maintenance. |
The Stoke is also easy to clean, with disassemblable components. However, its slower heating performance might lead to more frequent maintenance to ensure proper efficiency.
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Pizza Cooking Test
The Ooni Karu 12 impressed us with its quick preheating time, reaching optimal cooking temperatures of 900°F in just 15-20 minutes. This efficient heating allowed us to get started quickly, making it ideal for busy restaurant settings or outdoor gatherings.
When we slid a classic Margherita pizza onto the stone, the Ooni Karu 12 cooked it in under 2 minutes. The result was phenomenal: a golden, crispy crust with perfectly melted cheese and bubbling toppings. The even heat distribution in the compact dome ensured the bottom of the pizza was charred to perfection without any undercooked spots. The taste captured the authentic, wood-fired flavor we were looking for, making this oven a standout performer.
The Stoke Wood-Fired Pizza Oven required more patience during preheating, taking approximately 45 minutes to reach a maximum temperature of 700°F, which was significantly slower compared to the Ooni Karu 12. The lower temperature also affected the speed of cooking. The Margherita pizza took over 2 minutes to bake, with inconsistent results. While the top of the pizza browned nicely, the bottom was unevenly cooked, and the crust lacked the crispness achieved in the Ooni Karu 12.
The taste was acceptable, with the wood-fired aroma coming through, but it lacked the balanced texture and flavor that the Ooni Karu 12 delivered. For those looking for a faster and more reliable pizza-cooking experience, the Ooni Karu 12 clearly outshined the Stoke.
How We Tested
To ensure a fair and thorough comparison between the Ooni Karu 12 and the Stoke Wood-Fired Pizza Oven, we used both ovens under similar conditions in a controlled outdoor environment. We prepared identical batches of classic Margherita pizza dough and toppings, keeping the ingredients and process consistent for both ovens.
We began by preheating each oven to its optimal temperature, using an infrared thermometer to monitor the stone’s surface heat. For the Ooni Karu 12, we reached a temperature range of 900°F within 15-20 minutes, while the Stoke Wood-Fired Pizza Oven took approximately 45 minutes to achieve its maximum temperature of 700°F.
The pizzas were cooked one at a time, with precise timing to evaluate the cooking speed and overall results. We paid close attention to how evenly the heat was distributed in both ovens and monitored the texture and flavor of each pizza. Additionally, we tested the ease of handling, including how straightforward it was to slide pizzas in and out and whether there were any significant learning curves.
To capture the real-life usability, we also assessed how each oven performed when cooking multiple pizzas in succession, ensuring that the heat consistency and recovery times were evaluated. Finally, we documented the cleaning process to provide insights into post-cooking maintenance for both ovens. This comprehensive testing allowed us to deliver a well-rounded analysis of the Ooni Karu 12 and Stoke Wood-Fired Pizza Oven, focusing on their strengths and areas for improvement.
Final Thoughts
Both the Ooni Karu 12 and the Stoke Wood-Fired Pizza Oven are capable options for making pizza, but they cater to different needs. The Ooni Karu 12 stands out for its superior temperature control, faster preheating, and consistently excellent results. The Stoke offers decent performance but struggles to match the efficiency and quality of the Ooni Karu 12.
It’s your choice whether to opt for the Ooni Karu 12 or the Stoke. If you decide to buy one, I would highly appreciate you using my referral links for purchasing. I’ll make a small commission at no cost to you.