Gozney Dome vs. Ooni Karu 12: Which Multi-Fuel Pizza Oven Is Better?

Pizza Quality

Winner: Tie

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

Winner: Gozney

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.

Pizza Size

Winner: 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.

Portability

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.

Durability

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.