An Honest Review of the Ooni Pizza Oven From Two Editors

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Any time friends share that they bought an Ooni Pizza Oven, “oohs” and “ahhs” instantly ensue. Foodies, home chefs, and carb-lovers have been buzzing about the famous outdoor-cooking essential for a couple of years now; the design is known for cooking a Neapolitan pizza in under one minute. So when our editors received an opportunity to test out the Ooni Karu 16 Multi-Fuel Pizza Oven ($799), they quickly jumped at the chance.

According to the brand’s site, an Ooni is “the first and only pizza oven to be ‘Recommended for Domestic Use’ by the Associazione Verace Pizza Napoletana, the acclaimed international authority on true Neapolitan pizza.” That means you can cook delicious, restaurant-quality pies in your backyard. The oven our editors chose has multiple fuel options: you can cook with wood or charcoal out of the box, or use gas with the gas burner. And FYI, this thing gets crazy hot — it reaches 950°F in 15 minutes. There’s a digital thermometer that very clearly shows you the internal oven temperature, so you know exactly when you’re ready to get cooking.

So what did we truly think of this investment piece? Two editorial directors — one with a family of four in a house with a backyard, the other with a foodie boyfriend in an apartment with a deck, put the oven to the test. Keep reading to learn their candid thoughts and uncover if the Ooni pizza oven will be your next culinary splurge.

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