There are many choices when it comes to making pizzas, with the Ooni Karu and the Gozney Dome both top contenders when it comes to backyard cooking choices. While they’re both dual-fuel ovens that can use either wood or propane, that’s where the similarity ends. Not only do they look quite different, their cooking capacity, weight, durability, and portability are all also very different. Each has its strengths, but we still managed to find an overall winner.
Easy to change fuel type
16-inch wide opening
Can be rolled into place
A little fuss when changing fuels
12-inch wide opening
Can be carried by one person
Can withstand outside storage
Gozney Dome vs Ooni Karu Results
Winner: Gozney Dome
While both pizza ovens produced quality pies—and had the same pie-making learning curve—the Gozney squeaked past its worthy contender thanks to a larger opening that allowed larger pizzas, along with better insulation that made it less bothered by the weather. It also won points for the less-fussy way of changing from one fuel to the other and for its overall durability that means it’s likely to continue making pizzas for many years to come.
Keep reading for our in-depth comparison of the Gozney Dome versus the Ooni Karu.
Gozney Dome Dual-Fuel Pizza Oven
Price at time of publication: $1,999
Who It's For: Great for someone who has space for a full-time outdoor pizza oven, and who also has the money to afford this luxury item. The oven is technically portable in the sense that you can roll it around and perhaps even roll it into the garage. But realistically, it will likely find a comfy place on the patio and stay there for the long term.
Dimensions: 26 x 24.8 x 28.8 inches | Opening Width: 16 inches | Weight: 128 pounds | Heat Position: Gas on left, wood on right
Ooni Karu 12 Multi-Fuel Pizza Oven
Price at time of publication: $399
Who It's For: This oven is ideal for people who want quality pizzas without an investment-priced oven. It’s also great for anyone who lacks the space outdoors for a full-time pizza oven, or for anyone who might want to take the oven along on trips or to the neighbor’s backyard party. The size and shape of the oven make it a little awkward to carry—it’s not something you’ll carry one-handed—but it’s still easy enough for a single person to carry, and the folding legs make it easier to store it when it’s not in use.
Dimensions: 30.31 x 15.75 x 31.5 inches | Opening Width: 12 inches | Weight: 26.4 pounds | Heat Position: Rear
When it comes to the final result, both ovens produce excellent pies. Both have a bit of a learning curve with it comes to the proper cooking time and right temperature for different styles of pizza, but once familiar with the ovens, the results are excellent. Both ovens are able to reach temperatures in excess of 900 degrees, but the Gozney has a slight edge with temperature control for two reasons. First, when using gas, the control knob is in front rather than in the rear. Second, because of the Gozney’s better insulation, the outdoor temperature is less of an issue in cold weather.
Ease of Changing Fuel
The Gozney has a gas port on the back to connect the propane cylinder with a hole on the oven's internal left side where the gas flame emerges and licks the top of the oven. When it’s time to cook with wood, it gets piled on the right (after preheating the stone) where ash falls into the catcher below. Aside from moving the hole covers, there’s little effort in changing from one fuel to the other, and the gas can stay hooked up (but not turned on) when cooking with wood.
With the Ooni, the gas module needs to be attached at the back of the oven, and it needs to be removed and replaced with the wood-burning tray when it’s time to cook with wood. For both fuels, the heat comes from the rear of the oven. Changing fuel isn’t difficult, but it’s not as simple as the Gozney.
The Gozney has the edge here, with a 16-inch opening compared to the 12-inch opening on the Ooni. Not only does this mean the Gozney has room for a larger pizza, it can also accommodate a larger pizza peel, so you may be able to use one you already have. There's also more space to rotate the pizzas for even cooking, and to move pizzas closer or further from the heat source to cook them just right. The larger size and ample space comes in handy when cooking food besides pizza.
Winner: Ooni Karu
The Ooni Karu is built to be mobile, and can be lifted and moved by a single person. Additionally, the legs fold under, making it a little more compact for storage when it’s not in use, freeing up space in the yard. To make it even easier to move, the stone can be removed and transported separately. This oven doesn’t come with a stand, so that’s one less piece that needs to be moved around or stored in the off season, but it also means you’ll have to find a table for it to stand on during cooking.
While the Gozney’s stand has wheels, it’s still a heavy pizza oven. One person can roll it on a flat surface and maybe even into the garage for long-term storage, but it’s more likely this oven will find a permanent place on the patio and stay there for a while.
Winner: Gozney Dome
The Gozney Dome is heavy and built to last. Chances are there will never be a need to replace it, unless it’s for an upgrade with new features or it suffers a tragic accident. The optional cover keeps it safe from dust, rain, and snow and the stand keeps it stable. Aside from some weathering on the wood of the stand, it has held up well during several seasons in my yard.
The Ooni is made from stainless steel, so it won’t rust, but it’s obviously not as robust as the Gozney. The portability factor is nice, but it also means there’s risk of dropping it when shuffling it in and out of storage.
Is the Gozney Dome Pizza Oven Worth the Price?
Considering the durability of the Gozney Dome, the price makes sense. It’s not a small appliance like a toaster—it’s more like a stove, a hefty appliance that’s expected to last many years. While the price certainly puts it out of the reach of many buyers, for the ones who can afford it, they’ll be making pizzas in it for many years to come.
Why Trust The Spruce Eats?
Donna Currie has been reviewing cooking equipment for well over a decade. When it comes to pizza, she knows her dough, as she’s the author of the cookbook "Make Ahead Bread." Besides writing for The Spruce Eats, she has written for Serious Eats as well as print publications and newspapers.