This multi\u002Dfuel pizza oven is surprisingly one of our most\u002Dused appliances
Get your pizza into the oven using the pizza peel and a confident flick of the wrist.The Karu 16 is designed for outdoor use, so make sure you’re set up outside on a hard surface that’s easily accessible. Make sure to give yourself some space on all sides of the oven — this thing gets very hot!
Pop the fuel hatch back on and get your dough ready — this oven only takes 15 minutes to heat up to 500 C. Once the oven has reached a temperature of at least 400 C, transfer your pizza from the peel to the oven with a quick shimmy of the wrist — this is where skill comes in. Be confident in your wrist flick or the pizza could only make it halfway off the peel. Practice makes perfect here. Since the oven is hottest at the back near the fuel, I rotate my pizza using the peel every 20-30 seconds for a perfectly even cook.
by the spoonful — the ultimate pizza topper to bring a spicy, savoury crunch and add that restaurant-quality feel to your pie.Article contentI love the flexibility that comes with this particular oven. It’s one of the most advanced at-home pizza ovens on the market, yet it’s easy to move from my backyard to a friend’s house or a camping spot. We end up using it most weekends because of this. I also love the flexible fuel options.
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