An honest review of the Ooni pizza oven by two editors

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Whenever friends share that they’ve purchased an Ooni pizza oven, “oohs” and “ahhs” instantly follow. Foodies, home chefs and carb lovers have been buzzing for the past few years about the famous outdoor kitchen staple; the design is known to cook a Neapolitan pizza in less than a minute. So when our editors had a chance to test out the Ooni Karu 16 Multi-Fuel Pizza Oven ($799), they were quick to jump at the chance.

According to the brand’s website, an Ooni is “the first and only pizza oven to be ‘recommended for home use’ by the Associazione Verace Pizza Napoletana, the acclaimed international authority on true Neapolitan pizza.” This means you can cook delicious restaurant-quality pies right in your backyard. The oven our editors chose has several fuel options: you can cook with wood or ready-made charcoal, or use gas with the gas burner. And FYI, this thing gets insanely hot – it reaches 950°F in 15 minutes. There’s a digital thermometer that very clearly tells you the internal temperature of the oven, so you know exactly when you’re ready to cook.

So what did we really think of this investment? Two editorial directors, one with a family of four in a house with a garden, the other with a foodie buddy in an apartment with a terrace, put the oven to the test. Keep reading to hear their heartfelt thoughts and find out if the Ooni Pizza Oven will be your next culinary splurge.