Solo Stove Pi Prime vs Ooni Karu 12 (2026)
The Pi Prime is gas only, which makes it simpler to run and simpler to clean, and its wide dome gives an even bake with very little fuss. The Karu 12 burns wood or charcoal out of the box and takes a gas burner as an accessory, which means real wood flavour and a lower entry price. Buy the Solo Stove if you want to press a button, and the Ooni if you want the option of a fire.
At a glance
| Solo Stove Pi Prime Propane Pizza Oven | Ooni Karu 12 Multi-Fuel Pizza Oven | |
|---|---|---|
| Fuel out of the box | Propane | Wood and charcoal |
| Gas option | It is gas | Separate burner accessory |
| Wood flavour | No | Yes |
| Weight | Heavier | Lighter, portable |
| Cleaning | Little ash | Ash to clear after every session |
| Entry price | Higher | Lower |
Choose the Solo Stove Pi Prime Propane Pizza Oven if…
You want consistency without managing a fire. Gas lights instantly, holds temperature without attention, and leaves nothing to clean out afterwards, which is exactly what you want on a weeknight when the alternative is not bothering. The wide chamber also gives a more even heat than a narrow one, so pizzas need less turning.
It is the heavier and less portable of the two, and it is not the oven for anyone who wants smoke and flame as part of the experience. Whatever fuel it burns, it stays outdoors: propane appliances produce carbon monoxide and must never be used in a garage, a tent, or under an enclosed cover.
Check Solo Stove Pi Prime Propane Pizza Oven on Amazon
Choose the Ooni Karu 12 Multi-Fuel Pizza Oven if…
You want the fire. Burning kiln dried hardwood gives a flavour and a live flame that gas does not, and the Karu takes charcoal too, which is a gentler and more forgiving fuel while you learn. It is also the lighter oven and packs down for a trip.
Expect a learning curve and expect ash. Managing a wood fire so that the stone and the roof are both at the right temperature takes a few sessions, and the first bakes are usually burnt on one side. Let the oven cool completely before emptying ash, dispose of ash in a metal container, and never leave a lit oven unattended or place it near anything combustible.
Check Ooni Karu 12 Multi-Fuel Pizza Oven on Amazon
Full specifications for both ovens
The complete specification pages are the Solo Stove Pi Prime and the Ooni Karu 12. The Pi Prime is gas only and the Karu 12 burns wood as well, which is the whole comparison, so gas versus wood fired is the page that actually decides it. The oven index has the rest of the field.
Related
- Pizza oven fuel guide
- First fire and breaking in an oven
- Every oven we track, with specifications
- All comparisons
Comparison based on published manufacturer specifications and the general consensus of owner reports. We have not tested these products side by side. Confirm current specifications and prices before buying. As an Amazon Associate we earn from qualifying purchases, at no extra cost to you.
Frequently asked questions
Does wood actually make the pizza taste different?
A little, and less than people expect. Most of the flavour in a Neapolitan pizza comes from the dough fermentation and the char, and a sixty second bake gives smoke very little time to do anything. What wood definitely changes is the experience of cooking, and that is a legitimate reason to choose it.
Is charcoal easier than wood?
Generally yes, for a beginner. Charcoal burns steadily with less flame management, holds a bed of heat, and produces less soot on the chimney. Many people start on charcoal with a couple of small wood pieces on top for flame, then move to wood as they get a feel for it.
How much fuel does a session use?
For wood, roughly a small armful of properly sized kiln dried pieces for an evening, fed a piece at a time. For gas, a standard propane cylinder covers many sessions. The bigger variable is preheat, which is where most of the fuel goes regardless of type, so cook several pizzas per firing rather than one.
Can these ovens be left outside?
Under a proper cover, on a stable non-combustible surface, in most climates. Water getting into the stone is the main risk, because a wet cordierite stone can crack when heated rapidly. Bring the stone inside if the oven will sit through a wet winter, and always let the oven cool fully before covering it.
How we choose: we compare published manufacturer specifications, verified owner reviews, and long-established baker's percentage practice. We do not test gear in person. Dough figures are guidance, not a recipe guarantee: flour, water and room conditions all vary, so read your dough as well as the numbers.
Heat safety: a pizza oven at working temperature holds a 700F to 950F floor and a shell hot enough to burn on contact. Use long-handled peels and heat-rated gloves, keep children and pets clear, burn fuel outdoors only with clearance from anything combustible, and never pour water on a hot baking stone. Water flashes to steam instantly and thermal shock cracks stone.
Keeping your own dough and bake numbers? The Dough & Oven Planner is the paid version of these pages: 8 printable worksheets you fill in with your own numbers, plus the full PDF, $29.