Ooni Karu Outdoor Pizza Oven UU-P0A100 with 10kg Wood Pellets and Cooking With Fire Book

Ooni Karu Outdoor Pizza Oven UU-P0A100 with 10kg Wood Pellets and Cooking With Fire Book

Product number: 62905

Ooni Karu Outdoor Pizza Oven with Baking Stone UU-P0A100

Authentic wood-fired pizza with your favourite toppings in a mere 60 seconds – what’s not to like? The wood or charcoal-fired Ooni Karu Outdoor Pizza Oven is ready to go in just 15 minutes – reaching a scorching 500°C – and turns out amazingly tasty, crisp-based pizzas we think even an Italian would approve of.

Designed for optimum airflow and maximum heat retention, the rugged Karu features a ceramic fibre-insulated stainless steel body, an extra-thick stone baking board and patented Flame Keeper technology (which distributes flames evenly over and onto your food) to deliver exceptional outdoor performance in your back garden and beyond.

Cooks a 12" pizza in 60 seconds

The secret to perfectly cooked pizza is the intense heat and the 15mm thick cordierite stone baking board, which absorbs and retains heat for longer, soaking up any moisture in your dough to give you traditionally crisp-crusted pizza in just 60 seconds. Superior insulation means the Karu burns more efficiently, with less fuel needed to reach those searing temperatures. And, of course, it’s not just for pizza:you can cook a huge range of wood-fired meat, fish and vegetable dishes too.

Fully adjustable air vent

The Karu also boasts a fully adjustable air vent for optimum heat control, and a perforated fuel tray that maximises airflow – which means there’s hardly any clean-up needed either, as ash simply falls away.

Stay-cool legs fold for storage

The foldaway legs stay cool so you can place your oven just about anywhere without worrying about causing any damage to the top of outdoor tables. And they also help it stay more stable on uneven surfaces, so there’s little danger of your Karu wobbling over or coming to grief if you’re using it in the park or on the beach.

Portable

Weighing only 12kg, the Ooni Karu is easy to take apart and transport just about anywhere – simply fold up the legs, and twist off the detachable chimney to stow it inside the body of the oven. There’s also a cover available to buy separately, that can double as a carry bag.

Can also be used with an Ooni gas burner – sold separately.

Model No. UU-P0A100

Ooni Wood Fired Oven Wood Pellets 10kg

The creators of the Ooni Wood-Fired Pizza Ovens have taken a lot of time to find the best, most energy-efficient fuel for your wood-fired oven in these dried beechwood pellets. Made from compressed beech fibre they contain no additives and no hidden extras, just 100% sustainable wood.

Quick and easy to light, your oven will be ready to cook in just 10 minutes. They’re also incredibly lightweight and economical. These wood pellets leave hardly any ash, so there’s very little to tidy away at the end of the cooking session, and you only need 300g to get cooking. That means one bag will provide at least 7 hours of cooking time – that’s a lot of pizza.

We love the taste of real wood-fired oven-cooked pizza, and we’re sure you will too.

Store in a dry place or airtight contained to retain optimum fuel efficiency.

Ooni Cooking with Fire Cookbook

Fresh from Scotland, the Ooni team are proud to present their very first cookbook, Ooni: Cooking with Fire. Invented by Kristian Tapaninaho with his partner Darina Garland, Ooni ovens are inspired by Italian pizza ovens but they’re super-fast to heat, and super-speedy to cook in, and they wanted to take this opportunity to share their story, recipes and inspiration for great outdoor cooking.

Beautifully illustrated, Cooking with Fire is designed to help you get the most out of your Ooni oven, whether you’re cooking in your own back yard or garden, at a campsite, on the beach, or wherever the wind takes you.

Home-made pizza and so much more

Home-made pizza was the inspiration for the Ooni’s invention so, perhaps obviously, the book is brimming with ideas for creating an amazing array of Neapolitan-style pizzas. Starting with a chapter on ‘Classics’ it takes you through the essentials of making pizza the Ooni way – from kneading the perfect bread dough and tomato sauce to assembling that all-time classic of the pizza-loving world, the Margherita.

Three more chapters invite us to travel and explore the recipes that have developed from Kristian’s roots in Finland – think freshwater fish, rustic breads and garden-fresh vegetables, with lots of ideas for vegetarians as well as meat eaters. Then we move south through the street-food influences of London where the first Ooni was invented, spicy pizza toppings, kebabs, hotdogs – more veggies – and even a Caribbean-inspired, rum-soaked, flambéed pineapple.

The last chapter covers Scotland – now home to Kristian, Darina and the Ooni HQ – with breakfast-themed pizzas, seafood dishes and roasted meals inspired by the mountains and rugged coastline of this dramatic country.

About Ooni

Fun, sociable and easy to use, Ooni pizza ovens were invented by a passionate outdoor cook, Kristian Tapaninaho, who couldn’t find an affordable wood-fired pizza oven anywhere. It had to be a premium, wood-fired oven that didn’t cost the earth, wasn’t too big and that could get you cooking in a short amount of time. From that start, Ooni now make a range of back-garden-and-beyond outdoor ovens and accessories that have got all your pizzaiolo aspirations covered, whether you’re going camping, heading to the beach, or entertaining at home. And if you prefer the convenience of cooking with gas, they make gas-fired pizza ovens too.

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