After 15 minutes of heating with wood, the Ooni Karu pizza oven reaches a temperature of 500 degrees according to the manufacturer, which is even a little hotter than the 430 to 480 degrees specified by the Associazione Verace Pizza Napoletana. At this temperature, it takes around 60 seconds to turn a raw, topped dough flatbread into a crispy pizza. It is also best to follow the international guidelines of the above-mentioned pizza association when it comes to ingredients and preparation. The only thing missing is freshly tapped beer. But there are various aids for this, for example the portable beer dispenser from Keg Smiths.
For transportation, the legs of the stove are folded in, the chimney removed and stowed in the combustion chamber. The whole thing comes in a shoulder bag - not exactly what you want on your back on the trail, but definitely transportable.