Head-to-head comparisons
Ooni Karu 2 vs Ooni Karu 2 Pro
Same fuel, same peak, same floor thickness. What separates them is four inches of pizza, twenty-nine pounds, and whether you want a temperature probe in the box.
The short answer
Buy the Karu 2 unless you specifically need 16 in pizzas. The two ovens publish the same 950 F and the same 0.6 in cordierite floor, so the thing this site usually ranks on is identical. What the Pro adds is 16 in instead of 12 in, a fully glazed door and a digital hub with a food probe — for 62.6 lb against 33.6 lb. That is 29 lb, and on a wood oven you have to carry and feed, weight is not a footnote.
This is the cleanest in-family comparison Ooni offers, because the fundamentals genuinely do not move between the two.
The published figures, side by side
| Oven | Fuel | Max pizza | Peak temp | Stone | Weight |
|---|---|---|---|---|---|
| Ooni Karu 2 | Multi-fuel | 12" | 950 F | 0.6" | 33.6 lb |
| Ooni Karu 2 Pro | Multi-fuel | 16" | 950 F | 0.6" | 62.6 lb |
Published specifications only, from Ooni's own product pages.
| Karu 2 | Karu 2 Pro | |
|---|---|---|
| Max pizza | 12 in | 16 in |
| Stone | 13.3 in cordierite, 0.6 in | 0.6 in cordierite |
| Cooking area | not published as a chamber | 17 in wide, 5.7 in internal height |
| External size | 28.3" L x 16.5" W x 30.3" H | 32.4" L x 19.8" W x 32.4" H |
| Weight | 33.6 lb unboxed, 45.8 lb boxed | 62.6 lb unboxed, 86.6 lb boxed |
| Door | Borosilicate glass, ClearView, built-in thermometer | Fully glazed door |
| Instrumentation | Built-in thermometer in the door | Digital hub with a food probe |
| Preheat | not published | 950 F in about 15 minutes |
| Fuel | Wood or charcoal; gas burner separate | Wood or lump charcoal; gas burner separate |
What the spec table does not carry.
The floor does not change, and that is the headline
Both ovens publish 0.6 in of cordierite. In the gas range, stepping up a tier thickens the stone — the Koda 2 to the Koda 2 Pro goes 0.6 to 0.8. In the multi-fuel range it does not.
So the Pro is a bigger oven rather than a deeper one. It will take a 16 in pizza, but the stored heat under that pizza is the same depth of stone as the little one — spread over more area. Anyone buying the Pro expecting better recovery between bakes is buying the wrong feature; they are buying width.
Twenty-nine pounds on a wood oven
Weight matters more on a multi-fuel oven than on a gas one, for a reason that is easy to miss: you interact with it more. A gas oven is lit and left. A wood oven is fed, poked, watched and emptied of ash, and at the end of the evening it is still too hot to move.
At 33.6 lb the Karu 2 is the most portable real wood oven this site covers. At 62.6 lb the Pro is not portable in any useful sense — 86.6 lb boxed is a two-person delivery — and it wants a permanent place with clearance on every side.
Quick picks
Ranked for fit, not for hype. Every figure below is the maker’s own published number, and “n/p” means they do not publish it — which is itself worth knowing. Tap a row for the full write-up, or go straight to the listing.
| # | Oven | Best for | Max pizza | Weight | Price |
|---|---|---|---|---|---|
| 1 |  Ooni Karu 2The Karu 2 Pro's idea at 33.6 lb: wood and charcoal standard, optional gas burner, glass door, built-in thermometer,... | Wood-fired without the mass | 12" | 33.6 lb | $448.95 · Check on Amazon |
| 2 |  Ooni Karu 2 ProThe biggest multi-fuel oven Ooni makes: wood or charcoal out of the box, gas with a separate burner, a fully glazed d... | Wood flavor at 16 inches | 16" | 62.6 lb | $849.00 · Check on Amazon |
Max pizza and weight are the makers’ published figures, sourced on each write-up below. Neither is a measurement we took, and no column here is a score — we have not cooked on these ovens and will not pretend otherwise.
Top pick · Wood-fired without the mass
Ooni Karu 2 Multi-Fuel Outdoor Pizza Oven
Ooni · Multi-fuel
The Karu 2 Pro's idea at 33.6 lb: wood and charcoal standard, optional gas burner, glass door, built-in thermometer, 13.3 in stone. The most portable real wood oven here.
Published specification
- Max temperature
- 950 F (500 C)
- Stone
- 13.3 in cordierite, 0.6 in (15 mm)
- Max pizza
- 12 in; also takes a medium Detroit pan
- External size
- 28.3" L x 16.5" W x 30.3" H
- Weight
- 33.6 lb unboxed, 45.8 lb boxed
- Fuel
- Wood or charcoal standard; gas burner sold separately
- Door
- Borosilicate glass with ClearView, built-in thermometer
What it does well
- 33.6 lb makes it the only wood-capable oven here that is genuinely portable
- A glass door at this size and weight is the standout feature — you watch the fire instead of opening the oven and losing it
- The 13.3 in stone takes a Detroit pan, which very few 12 in ovens do
What you give up
- 12 in pizzas in a 13.3 in chamber: turning room is tight and the one-side burn problem is real here
- Gas burner sold separately, again
- Wood in a small chamber means feeding the fire often — small ovens have small fuel trays
Buy it if
A small patio where wood flavor matters more than pizza diameter.
Skip it if
Anyone cooking for six, or anyone who wanted the simplicity of a dial.
Where these numbers came from
Pick 2 · Wood flavor at 16 inches
Ooni Karu 2 Pro Multi-Fuel Outdoor Pizza Oven
Ooni · Multi-fuel
The biggest multi-fuel oven Ooni makes: wood or charcoal out of the box, gas with a separate burner, a fully glazed door so you can watch, and a digital hub with a food probe.
Published specification
- Max temperature
- 950 F (500 C) in about 15 minutes
- Cooking area
- 17 in wide, 5.7 in internal height
- Stone
- 0.6 in cordierite
- External size
- 32.4" L x 19.8" W x 32.4" H
- Weight
- 62.6 lb unboxed, 86.6 lb boxed
- Fuel
- Wood or lump charcoal as standard; gas burner sold separately
- Included
- Glass door, tray door, fuel tray and grate, digital hub with probe
What it does well
- A full glass door on a wood oven is rare and it changes how the oven is used — you manage the fire by watching it rather than by opening it
- 17 in of cooking width is the largest wood-capable surface here, and it takes a 16 in pizza
- Wood, charcoal, or gas from one body: the fuel decision stops being permanent
- The food probe makes it a genuine roasting oven, not only a pizza oven
What you give up
- The gas burner is a separate purchase, so 'multi-fuel' costs more than the listed price
- 0.6 in stone under a 17 in surface — thinner than the Gozney Arc's floor, so recovery between pizzas is slower than the size suggests
- 62.6 lb and 32 in tall on legs: this is a fixed installation in practice
- Wood means ash, a chimney to clean, and a fire to feed while you cook
Buy it if
Someone who actually wants the wood-fired part, cooks 16 in pizzas, and is willing to tend a fire.
Skip it if
Anyone whose real requirement is dinner in 20 minutes on a Tuesday. That is a gas oven.
Where these numbers came from
What the Pro genuinely adds
- Sixteen inches. 65 percent more area than 12 in, and the difference between feeding two and feeding four from one bake.
- A published chamber — 17 in wide, 5.7 in of internal height. The Karu 2 does not publish one, so on the smaller oven you cannot check whether a loaded pizza clears the crown.
- A digital hub with a food probe. A probe is a different class of information from a dial: it tells you about the food rather than the air. Nothing else in the Karu family ships one.
- A published preheat — 950 F in about 15 minutes. Ooni publishes no preheat figure for the Karu 2 at all.
What the Karu 2 keeps
Both have a glass door, and on a wood oven that is the feature that matters most — it is how you manage a fire without opening the chamber and dumping the heat. The Karu 2 goes further in one respect: Ooni publishes a thermometer built into the door, where the Pro's reading comes through the digital hub.
That door is also what separates both of these from the first-generation Karu 12, which has neither and is the cheapest way into the family.
Which one, for which household
- You want wood and you want to move the oven — Karu 2. 33.6 lb, glass door, thermometer in the door, same floor as the Pro.
- You feed four or more and the oven has a permanent home — Karu 2 Pro. The 16 in chamber is the purchase; the probe is the bonus.
- You want the cheapest way into wood and will manage without a door — the Karu 12.
- You are not sure wood is worth the effort at all — wood, charcoal or gas is the page to read before either.
How these picks were made
We did not cook on these ovens. Every figure on this page is the maker’s or the listing’s published specification, cited on each write-up so you can check it in one click. The ranking comes from matching those published capabilities to a stated use case — space, pizza size, fuel, and how many pizzas you cook in a row. Where a maker does not publish a number, we say so instead of estimating one.
The full version of that argument, including what we deliberately do not claim, is on our methodology page.
Questions people actually ask
+Is the Ooni Karu 2 Pro worth it over the Karu 2?
+Do both Ooni Karu 2 models have a glass door?
+How much heavier is the Karu 2 Pro?
+Do either run on gas?
+Is the stone thicker on the Karu 2 Pro?
Sources for this page
