Ooni Koda 16 Propane Portable Outdoor Pizza Oven w/ Cover & Pizza Peel Bundle

This is a great pizza oven, I just wish that the gas burner was in the back and on both sides as opposed to how it is now in the back and only on the left side. An other improvement will be a better insulation as the heat is escaping from the top body.

I was pretty skeptical when they said I could cook a pizza in one minute but honestly, that's not far from the truth. This thing works very well and once you get the hang of it, making pizza with the Ooni is pretty easy. Well… stretching and everything is as hard as it would ever be, but the actual cooking is a breeze.

First, a safety concern. Legs don't appear to "lock" in place like a folding card table. When I pushed the oven back the rear leg folded in, pinched my hand/fingers. Like the larger size for having room to move the pie around to hotter/cooler areas. Just working with small pies initially to learn the very specific techniques required. I had a long distance move and in previous home had a 220V Baker's Pride 2 deck pizza oven for over 15 years. A lot of pies... It was compared to the Ooni, more forgiving. 20 seconds or a minute even and you still could have a good product. Ooni and any other high temp oven you can ruin a pie in 10 seconds too long. Early in the game, I find I have to turn the pie way more than once as the L shaped burner would lead you to believe. Maybe I'll learn that one turn method but for now I'm turning multiple times. Transport... I note the covers (haven't gotten one yet) hold the oven horizontally, not like a brief or suit case. Due to it's size your arm would have to be out a ways so oven doesn't hit your leg. With the substantial weight of the 16, I wouldn't have the strength to hold that weight outside my leg for very long. Gather this so stone doesn't flop around. Don't know if oven can have a lip or something to hold stone in place if you could have a cover to transport vertically. Or have a cover with a pocket to slide the stone into so you could carry like a suitcase. Again, early in the learning curve. But finding while I like Neopolitan style, I also like pies with more topping and more flavorful crusts (e.g. evoo in dough) So toying around with lower temps as suggested. Also utilizing pizza screens if bottom cooks too fast. Much higher level of dough hydration (compared to my past experience) has been challenging. New owners to pizza ovens probably need more and better instructions on this. Manuals in general need to be reviewed/edited by someone new to pizza making, not experienced bakers. I found somewhat conflicting information in the different resources of Ooni. BTW, I can't imagine your new huge model: how one could prep, launch, cook, turn 3 pies on one deck. Can't do multiple sticks with marshmellows on the campfire without burning the crap out of one or more. Think you should look into a well ventilated front door to help a little with pre-heat and re-heat. But enough air to avoid issues. Oven uses a lot of fossil fuel. If this was a car it gets 5 mpg. Like the speed of the cook particularly at lower temps (700+) than potential heats of this oven (900+), which are still higher than my old Baker's Pride 2 deck. I'll stop... gotta go!

The best money spent! Everytime i get pizza now at pizzeria's I'm always comparing it to the pizza i cook in my ooni oven! And mine is always better

Upgraded from a Karu 12 and am not disappointed. Managing the oven temperature is much easier. Recently cooked four pizza's in a row with the oven temperature recovering by the time I made the next pizza. Large cooking area makes it easier to turn the pizza. Cleanup is a breeze. Cannot taste any difference from wood to gas.

The gas Ooni is the best pizza oven on the market. Don't mess around with the wood because you won't use it often enough.

Love it. Did a comparison of two ooni's , and my favorite was the Ooni koda 16. I like the flame being on two sides where the gas/wood combo had flame only in the back. But both ovens make superior pizza.

Looks nice but temperatures inside vary from 850F in the hot corner to 500F in the cold corner. Recipes all seem very doughy. After 1 month we don't want to use it anymore, and don't even like pizza anymore. Plus we probably will get cancer from eating so much burnt carbon

Ooni Koda 16

This is my second purchase. Great concept. First unit did not work well. Would not heat past 450 degrees. Bought a second one. Was only able to light the unit one time to condition it. Will not light. Tried all troubleshooting ideas several times. (Including new propane tanks). Never been able to use it yet. Very frustrating!