10-Seconds on the Ooni Koda 12
A must-have pizza oven for every backyard.
- The easiest way to restaurant quality pizza
- Top quality build
- Great value for money
- Flame blows out in very windy conditions
- Not a wood-fired oven if you want total authenticity
Restaurant-quality pizza in your own backyard that’s easy, fast and absolutely upper-case, AMAZING.
That’s what Ooni promise. But, do they deliver?
Ooni’s smaller-sized gas-powered portable pizza oven has been flying out the doors.
It’s high-quality and low price is definitely attractive for a simple add-on to your backyard barbecue setup that makes Friday night pizzas that much more fun.
But, before you buy, I’m sure you’ve got lots of questions.
How hard is the Koda to use? Is Ooni’s gas-powered the best option for you? Are 12″ pizzas large enough? Do I have to make my own dough? And, will the pizzas actually turn out that good?
In this Ooni Koda 12 review, we answer these questions plus more so you’ve got all the info you need to decide if it’s the right buy for you.
But – spoiler alert – the pizzas the Koda make are actually that good. Like so so SO good that the Koda sells itself everywhere we take it. And, my non-Ooni pizzas don’t taste anywhere near as good… I’m not some pizza expert!
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Table of Contents
The Quick Version of the Ooni Koda 12 Review
For the pizza lover looking for an easy and affordable solution for cooking next-level pizzas in their backyard, the Ooni Koda 12 delivers!
Powered by propane gas (with a regular tank or a smaller 1 pound bottle with an adapter), the Koda heats up in 15 minutes, can literally cook a pizza in 60 seconds and turns out results that FAR outdo anything you’ll ever cook in your oven.
I’ll even go as far as saying it can make pizzas that are tastier than a lot of the wood-fired options you’d buy out.
It’s seriously good and seriously easy!
Strong and sturdy enough to use regularly in your backyard but small and lightweight enough to easily be called portable, the Ooni Koda 12 is our top pick for fast and fun Friday night pizzas, make-your-own parties and everything in between.
The 12 inch size will be large enough for most people and families. One batch of dough should make 5-6 pizzas and feed up to 4 adults and 3 kids. But, you can always do extra dough for the times you’re feeding more.
With gas, you won’t have that wood-fired flavor. But, with a 60 second cook-time, you’re not getting that much smokiness from the other Ooni models anyway.
You will need to grab yourself a pizza peel to launch and remove your pizzas. A turning peel is highly recommended as well. But that’s all you do need in the way of accessories.
Perfect for anyone looking to make exceptionally delicious pizza with no fuss, the Ooni Koda 12 is absolutely worth it!
And, you’ll save a heap not buying takeout pizzas too…
About Ooni
Ooni are the world’s number one pizza oven company.
Since their Kickstarter crowdsourcing start back in 2012, Ooni have set about nurturing love of pizza inside all of us, making great pizza possible for everyone at home.
Their once single product line has grown into an array of high-quality pizza ovens that are at the forefront of innovation. They’ve also developed a large range of beautiful pizza making accessories and more recently, have even started selling the dough and groceries you need to make and top the pizza of your dreams too.
The hype isn’t over nothing.
Pizza cooked in any Ooni oven is legit. The quality of their products is right on up there. The price they’re selling for is more than reasonable for how good it is. And, Ooni is dedicated to using business for good with a whole heap of great initiatives including minimizing their carbon footprint, donating 1% of their turnover to social and environmental causes, and committing to target zero waste.
Ooni are a company we are proud to support because their products and culture is next to none.
Overview of the Ooni Koda 12
The Ooni Koda 12 is the smaller version of Ooni’s gas-powered pizza ovens.
Designed for to be the ultimate easy to control oven for backyard use, this slim-lined pizza oven is fast, portable, cost-effictive, and most importantly, makes really great pizza.
You absolutely do not need a big, bulky, custom-made earthen pizza oven in your backyard anymore!
One of these cooks way better pizza. Sells for a fraction of the cost. And, you can simply pick it up and pack it into your trunk for pizza at the beach, taking on your next RV adventure, or simply taking it to a friends place too.
Features of the Ooni Koda 12 Gas-Powered Pizza Oven
Not only is the outside of the Koda 12 great looking, it’s durable enough to handle an outside life on the go.
You’re not wasting gas losing heat to the surrounding area. The Ooni Koda 12’s shell is fully insulated to maximize fuel efficiency and keep the outside cool to touch.
Cordierite is a top-quality pizza stone material. It’s durable and does a great job of crisping up those pizza bases quickly for a pizza that’s well cooked from the bottom up.
Simple, easy and going in one second flat. Lighting the Ooni Koda 12 is as easy as a gas grill.
The Koda 12 heats up to the ultimate pizza cooking temperature of 950°F in just 15 minutes.
No joke, your pizza will be ready to eat in 60 seconds.
Out of the box you can connect a standard-sized propane gas tank. But, you can also grab an adapter (sold separately) if you want to hook up a smaller one pound bottle for even less bulk to take on the road.
If the wind blows the flame out, the FSD will kick in and automatically shut the gas off to ensure your safety.
If you’re storing your Koda 12 inside or taking it on the road, simply fold up the legs and you’ve got the most compact pizza oven out there.
Ooni stand by their products and you’ve got 60 days to make great pizza on your Koda 12 or they’ll buy it back. Yes, you can return it for free. Read the full Ooni guarantee.
How Does the Ooni Koda 12 Work?
The Ooni Koda 12 is powered by liquid propane gas. Currently, there’s no natural gas option (you have to go the larger Koda 16 for that).
Just as you’d start a gas grill, simply press and turn the instant gas ignition and the Ooni Koda 12 heats up the oven and the stone to 950°F (500°C) in just 15 minutes.
From there you launch your pizza in (with a peel that’s not included) and it can cook a 12 inch, restaurant quality pizza in just 60 seconds. The hot stone perfectly crisps your pizza base while the gas-powered flame melts the cheese and cooks those toppings to perfection.
Specs for the Ooni Koda 12 Gas Pizza Oven
Barbecue type: Gas-powered pizza oven
Barbecue material: Cold-rolled, insulated, powder-coated carbon shell with stainless interior
Stone material: 10mm cordierite
Cooking capacity: 1 x 12″ pizza
Heat Range: Up to 950°F
Fuel type: Liquid propane gas
Price guide: $$
Model: Koda 12
Assembled size (in): 24.4 D x 15.5 W x 11.7 H
Weight: 20.2 lbs
Warranty: 1 year that can be extended to 5 with registration
Comparison With Similar Ooni Models
Ooni also sell a larger version of the Koda 12 called the Koda 16. Read our detailed Koda 16 review if you want the bigger version.
They also make an electric pizza oven, the Volt 12 that’s even easier to use.
Here’s a quick overview of how these similar ovens compare.
Pros and Cons of the Ooni Koda 12
Pros
- Makes incredible pizza!
- Gas-powered for easy operation
- Really does cook in 60 seconds
- Sleek design looks great
- Very high-quality build
- Portable
- Great price
- Low maintenance
Cons
- Flame blows out in the wind
- No woody flavor
- Limited to 12" pizza size
- Accessories cost extra
Our Experience Using the Ooni Koda 12
In this section you’ll find all the details of what the Ooni Koda 12 is really like to use plus our own take on the good and the bad about this propane-powered pizza oven.
We have owned an Ooni Koda 12 for a few years now, have used it very frequently, and also have extensive experience on all of the other Ooni pizza ovens in their range.
We have tested the Ooni Koda 12 with different types of bases, a very wide variety of toppings, in different weather conditions, and have also had a go at cooking things other than pizza on here.
Unboxing and Setting Up the Ooni Koda 12
The Koda 12 comes in a single box that should easily fit in any car.
Open the box, lift the shell out, fold the legs out, and, carefully place the baking stone inside the opening (it’s boxed separately for safe transportation).
There’s not really anything to put together so it literally takes 2 minutes.
Connect your gas bottle and you’re good to go.
Ooni recommend running the Koda for 30 minutes at high heat to season it before use. You should then wait for it to cool down so you can wipe any excess residue from the stone before cooking.
Note – The Ooni Koda 12 is for outdoor use only.
What Does the Ooni Koda 12 Come With?
With the Ooni Koda 12 you get the pizza oven itself, required fittings to attach a large propane tank, and, the pizza stone insert.
In my opinion, you do really need at least a pizza peel and preferrably a turning peel as well so factor that into the price when you’re looking to buy.
Construction and Build Quality
The Ooni Koda 12 is made from powder-coated, commercial-grade, cold-rolled carbon stainless steel.
The shell is fully insulated to keep heat loss minimal and reduce fuel usage. And, there’s a 10mm cordierite pizza stone that sits neatly inside to cook the dough from the bottom up.
Out of the box, the Koda definitely has a very high-quality feel. It’s well put together, and, it’s stylish yet minimal look means it’s every bit as good in a high-end, landscaped backyard as it is on a picnic table next to your RV.
The 12″ size means that it’s quite compact. But, I was surprised at how deep the whole unit was.
On reflection, it makes sense. The working parts are at the rear. But, you do need a decently sized table to sit the thing.
We will also point out that, unlike the Ooni Fyra and Karu, there’s no door on the Ooni Koda 12.
The propane is strong enough to run the oven at it’s super high temperature without worrying about heat loss through the door.
It makes things that much easier for you too because you’re not replacing a door mid-cook. And, you can easily see how cooked your pizza is.
Capacity
The Koda 12 is the smaller of Ooni’s gas-powered pizza ovens (they also sell a 16″ version). And, as you’d expect, you can cook 12 inch pizzas in it.
I was a bit unsure if it would be large enough for catering for a lot of people, or even my large family.
But, the 12 inch size does make good individual-adult sized pizzas that fit on a large dinner plate and everyone has fun choosing their own toppings.
It only takes 60-90 seconds to cook a pizza on the Koda. So, even if you’re making more, smaller pizzas, you won’t be standing there all night long.
We usually follow Ooni’s quick dough recipe which makes 6 x 12″ pizza doughs.
For us, that can feed up to 4 adults and 3 kids.
Of course, how many people you can feed out of that will depend on appetite. But, you can always make up a second or third batch of dough if you’re feeding a small crowd.
Is the Ooni Koda 12 too small?
For most individuals, couples and families, the Ooni Koda 12 is going to be the perfect size.
12 inch pizzas are easy to stretch out and work with, everyone can choose their toppings and it also keeps the pizza oven at an easily manageable size for transporting and storing.
But, if you entertain a lot, or, simply have a larger family, the Koda 16 does reduce the cook time because you’re busting out a bigger pizza every 60 seconds.
For more info on our experience going big, check out our Ooni Koda 16 review.
Cooking Pizzas on the Ooni Koda 12
If you’ve read other reviews of the Ooni Koda, you’ve probably heard that it takes a bit of practice to master making an Ooni pizza.
But, it’s really a lot easier than we expected.
Our first pizza was a little overcooked on the crust, the second was a little undercooked and the third came out so good it had to be eaten right then and there! So, don’t be put off by the apparent ‘learning curve’.
You’ve absolutely got this! You don’t need to be a pro.
But, to give you a full run-down…
Making and Stretching Your Pizza Dough
You can use store-bought bases inside the Koda. But, you won’t get that true Ooni good pizza if you don’t use fresh dough.
But, don’t let the idea of making and stretching your own dough put you off!
Ooni don’t leave you in the dark.
And, it doesn’t have to be complicated as Ooni talk about in the video below.
Ooni also have a really extensive range of pizza dough recipes on their website. They’re not very complicated and don’t take that much time (especially if you’ve got a stand mixer with a dough hook).
Most of the time, we follow Ooni’s Quick Dough recipe. It only takes about 1 hour to make including rising time. So, it’s even possible to whip up a batch late afternoon if you get a hankering for pizza last minute.
But, if making dough is a complete no for you, you can buy fresh dough from your local grocery shop or get Ooni’s delivered.
Once you’ve got your dough, the next step is to stretch it out to form your base.
Ooni have a video showing you exactly how to do that too. Or, there’s a written guide on the 4 easy dough stretching steps as well.
Can I Use Pre-Made Bases in the Ooni Koda?
You can use store-bought pizza bases in the Ooni.
We’ve done it as a trial (see the picture below). They taste a lot better than store-bought pizza bases cooked in the oven. But, you won’t be doing your Ooni justice unless you make your own dough, or buy dough balls to stretch out yourself.
Starting the Ooni Koda 12
You light the Ooni Koda 12 like a regular gas bbq.
It takes about 15 minutes for the stone to heat up to a good cooking temperature.
You can use Ooni’s infrared thermometer to check when it hits 950°F. But, we just run it at high for the recommended 15 minutes and adjust the temperature based on how our pizza is cooking.
If your base is burning, your stone is too hot. If your pizza isn’t cooking fast enough, the stone isn’t hot enough.
Adjusting the temperature on the Koda 12 is as easy as moving the dial around.
One other thing that’s good to know about the Ooni Koda is that it does have a Flame Safe Device (FSD) built in.
If your flame blows out while the gas is on, the FSD will automatically shut off the gas supply to your oven so it’s not leaking all over the place.
It gets really windy where we live. So, because there’s no door on the Koda 12 to stop the wind from whipping through it, the flame on the Koda 12 does regularly blow out for us.
This wouldn’t be a problem if it’s not windy where you are.
But, it does mean we have to wait until any gas dissipates before we restart the oven.
In that time, the stone will have lost some temperature. We have to wait for it to get up to the right heat again before we start cooking.
The extra time taken to do all of that is pretty frustrating and is the reason why we do recommend using the Ooni Karu 12G with the extra gas adapter if you want propane pizza and live somewhere windy. The door on this model stops the wind from blowing the flame out.
Check out our Karu 12 review and Ooni Karu vs Koda comparison if you want more info on how these two ovens compare.
Launching Your Pizza In the Ooni Koda 12
Once your oven is up to temperature it’s time to get that pizza in there. It’s called launching your pizza. How do you do that?
Launching a pizza sounds more complicated than it really is…
But, that’s where the only absolutely essential Koda 12 accessory comes in, a pizza peel. Without it you’re going to have a hard time getting your pizza in or out of your oven.
A peel is basically a big, flat paddle.
Once you’ve stretched and topped your pizza with your favorite toppings, you slide the peel underneath the whole thing (there should be flour or semolina underneath to stop it from sticking).
Then, carry your pizza on the peel over to the oven, push it into the oven a little and pull the paddle back to leave the pizza in the oven on the stone.
A video shows the technique best…
Turning Your Koda 12 Pizza
The heat in the Ooni Koda 12, like most pizza ovens, is concentrated at the back so you need to turn the pizza while it’s cooking.
So, after 20-30 seconds when one side starts to brown, you need to rotate the pizza.
The easiest way to do that is to use Ooni’s turning peel, the only other accessory we’d say is a must!
It’s smaller than the regular peel so you can use it to gently lift one side of your pizza and rotate it around without having to take the whole thing out.
If you don’t have a turning peel (we tried it without one first), you’ll need to use the regular peel to pull the whole thing out and either turn it with your hand, or something like a regular spatula, then put it back in.
It can be a bit tricky to turn with your hands because the dough’s half cooked. But, it can be done.
Depending on how far you’ve turned it, your pizza will either be done after another 20-30 seconds. Or, you’ll have to do one more turn.
We found we got the best result by doing 3 x 1/3 turns per pizza.
The whole thing takes about 60 seconds and you’ve got one pizza out and on the table.
What Does Ooni Koda 12 Pizza Taste Like?
I really really love a good pizza. And, I’m fussy too. .. I never eat pizza out because to me, there’s nowhere that makes pizza as good as I’d like in the city where I live.
Ooni changed all of that!
Now pizza is religiously cooked weekly at my house. Sometimes more often… Friends and family might be invited. Or, it’s just us and the kids experimenting with toppings, spending quality time together and enjoying amazingly good food.
To describe what a Neopolitan pizza off the Ooni Koda 12 is like, I’d say perfetly crispy but not too dry bases with well cooked toppings and ooey goey cheese that’s melted to perfection.
Because the Koda 12 runs off of gas, there’s no way the pizza is going to taste wood-fired… it’s just not.
But, after using the rest of Ooni’s range including the wood-fired Karu and wood pellet-fired Fyra, with such a short 60 second cook time, the pizzas not really in there enough to get much of a smoky flavor at all.
We reckon that the pizza off of a Koda tastes just as good as an authentically wood-fired pizza anyway.
There’s never a complaint on pizza night and our guests request it too.
You simply cannot get pizza to taste as good in a regular oven as you can in the Ooni Koda.
What Else Can You Cook in the Ooni Koda 12?
The Ooni Koda 12 is essentially a small gas grill. So, you can cook anything else that fits in there too. Try:
- Grilled steaks
- Burgers – skillet smashburger recipe here!
- Vegetables
- Fish
- Foccacia and other flatbreads
- Skillet desserts like cookies, brownies and cinnamon rolls
Just keep in mind that, depending on what you’re cooking, you’ll most likely have to turn the gas down to lower the temperature.
And, if it’s not a bread-based thing you’re cooking in the Ooni, you’ll need to use a cast iron pan.
Never place meat, vegetables, oil or anything else on your pizza stone. The pizza stone is porous. It will absorb any liquid, increasing the risk of it cracking and reducing it’s useful life.
You can use your own cast iron wear. Or, Ooni do sell their own range of cookwear that have longer handles so you can get the pans in and out a little easier than with your regular Lodge.
Portability
The Ooni Koda 12 is advertised as a portable pizza oven. We’ve taken it on the road numerous times and it is really easy to move and use once you’re there.
To pack it up you simply disconnect the gas bottle, fold the legs in and pop it in your car, RV or truck.
It only takes a minute and the whole unit is about 24 inches long and weights around 20 pounds so moving it really isn’t an issue at all. Unlike the Ooni Karu and Fyra, there’s no chimney to have to take out either.
You can even hook your Ooni Koda 12 up to a small 1 pound propane tank. You just need to grab yourself the cheap Ooni gas tank adapter.
In our experience, the shell of the Koda is strong enough to be able to withstand a bit of life on the road and ours is still in good shape.
But, for that extra level of protection, you can get the carry cover. It’s waterproof, has padded handles for comfort and a space to hook your gas regulator while you’re moving the oven around.
Cleaning the Ooni Koda 12
Because gas is so clean, there’s not much you need to do in the way of cleaning the Koda 12.
If anything gets on the outside, you can simply wipe it down.
When lots of cheese and/or toppings get stuck on the stone, we do use Ooni’s cleaning brush to scrape most of it off.
Then, simply run the oven on high for 30 minutes to cook off any excess food. You can then wipe it down with a paper towel once it’s fully cooled.
Optional Extras Available for the Ooni Koda 12
Ooni sell a lot of extras for the Koda.
If you love kitting your things out with all the accessories, you’re in for some fun here!
But, if you want to keep it cheap, you can also make do with just a 12″ pizza peel to load and unload your pizzas. A turning peel will make cooking that much easier too.
In terms of peels, there’s two different types, the regular and the perforated.
The perforated lets steam evaporate from the base and lets any excess flour fall away instead of filling up your stone. But, we opted for the regular because it’s cheaper and a bit less messy.
Because the pizzas cook so quickly and fresh dough can be hard to transfer if they’re sitting around for long enough, getting multiple peels so you can set up a bit of a production line is ideal. We’ve got two and I’d like another.
Other than that, an infrared thermometer to tell you exactly when the pizza stone is hot enough and ready to go is handy. An accessory to cut pizzas makes it quick. And, the cleaning brush is an inexpensive way to make light work of keeping the stone in great condition.
If you’re taking your Koda to a friends house, the beach or camping, the carry cover does make it a lot easier and helps to prevent damage to the stone.
And, if you need a table for cooking so you don’t take over your eating table, Ooni make those as well. There’s even sweet pizza topping stations and serving platters.
Basically, Ooni sell everything you might need. It’s all good quality and most of it is well priced for what it is. Check out the range in the video below.
Warranty
The Ooni Koda comes with a 1 year warranty when you purchase it directly through the Ooni website. But, you can also register online to extend the warranty to 5 years.
Their customer service has a great reputation. We’ve had good experiences with it too.
Is Gas-Based Koda The Best Fuel Choice For Me?
The gas-powered Koda is great if you:
- Want easy, easy, easy! You just turn the dial and leave it to heat
- Appreciate minimal cleaning because there’s no sooty chimney’s or fireboxes
- Already have a gas cylinder from a gas grill
Just remember that you won’t get any wood-fired flavor from the Koda because there is no wood involved with the cooking.
But, the pizza tastes incredible, and, side by side, it’s so hard to tell whether a pizza was cooked on the gas-based Koda or the wood-based Karu anyway.
So, don’t let the lack of true wood-smoked flavor put you off going for the Koda if the easiest option is what you want.
You will make amazing pizza on the Ooni Koda 12!
But, if you are a purist and want a truely wood-fired pizza, read our full review of the pellet-powered Ooni Fyra 12 (the next easiest fuel option), or the multi-fuel Ooni Karu 12 (that you can buy a gas attachment for as well).
We’ve also got a detailed comparison of the Ooni Koda vs Fyra and the Ooni Koda vs Karu if you want to check these pizza ovens out side by side.
Our Verdict on the Ooni Koda 12 Review
If you want an easy way to cook really great pizza at home, the Ooni Koda 12 is it.
Super simple, really fast and top quality wrapped up in a sleek design that’s, as a bonus, transportable, the Koda 12 ticks so many boxes.
Running off a regular propane bottle, there’s no messing around trying to light a fire and it reliably gets to it’s target temperature of 950°F without any hassle.
Just be aware that if you’re cooking in a windy area, the flame does blow out more easily than it does on the wood pellet-fired Frya. But, there is a safety shut-off valve that’s got your back just in case.
The 12″ size is big enough for most families but lets everyone be able to choose their own toppings. And, because it literally takes 60 seconds for a pizza to cook, everyone can still sit down to eat at the same time. If you can resist grabbing a slice hot out of the oven that is…
But, at the end of the day, the Ooni Koda 12 makes insanely delicious pizzas! They really are that good!
As a fairly inexpensive purchase, we totally recommend everyone adding an Ooni to their backyard.
What Other Pizza Ovens Should I Consider?
There are other great at-home pizza ovens out there. But, none compare to what Ooni manages to deliver, exceptionally great quality in an easy to use, actually can be called portable oven that makes absolutely delicious pizza oven for an impressively low price.
So, if the Ooni Koda 12 isn’t quite right for you, I wouldn’t jump up and switch brands.
Instead, think about what’s putting you off and look to the rest of the Ooni range.
Is the Koda 12 a little small for you but you like the sound of the propane? There’s the Koda 16 that will make a larger pizza. Read our Ooni Koda 16 review.
Do you want something that’s actually wood-fired for that true neopolitan experience?
The Fyra 12 is the easiest real wood-burning pizza oven option. It runs off of the same 100% wood pellets that you’d use in a pellet smoker, only needs to be refilled onced every 20 minutes, and there’s no electricity required.
Read our full review of the Ooni Fyra 12 here.
And, if you want options, there’s the Ooni Karu 12 and Karu 16 multi-fuel pizza ovens. With these, you can get the gas adapter to hook up a propane bottle. But, you can also run them off of real wood logs for a legit, can’t at all argue with it, wood-fired pizza.
The Karu ovens are the most involved pizza oven to run because you need to feed the fire pretty frequently as you’re cooking. But, if you grab yourself the additional gas insert, you’ve got quick and easy for the times you can’t be bothered.
Read our full review of the Ooni Karu 12 here. Or, our review of the Ooni Karu 16 with even more features.
FAQs About the Ooni Karu 12 Multi-Fuel
The Ooni Koda 12 comes with an attachment to connect a regular, large bottle like the 20 pound ones you generally use to barbecue. You can connect a smaller 1 pound bottle but you will need a separate adapter to do that.
If you’re planning casual pizza parties with friends and family, then the Ooni Koda 12 is big enough for most! The 12 inch pizzas are like a medium Papa John’s and can work for both personal-sized masterpieces or sharing.
But, if you’re thinking of cranking out gigantic, super-sized pizzas, you might be better with the up-sized Koda 16. Check out our comprehensive Koda 16 review. Just note, the 16 inch Koda isn’t easily portable anymore. If portability is a must-have then stick with the 12.
It takes about 15 minutes for the Ooni Koda 12 to heat up to the 950˚F (500˚C) you need to bake pizzas.
If your oven is at the right temperature, it’ll take about 60 seconds to cook a pizza on the Ooni Koda.
There’s nowhere to add wood chips when cooking in the Ooni Koda.
If you want wood-fired while still maintaining some of the ease, go for the Ooni Fyra. You can read our full Fyra 12 review here. Or, the Multi-Fuel Ooni Karu runs off hardwood. But, you can pop the gas burner in for those times when you want an easy pizza fix. We’ve used and reviewed the Ooni Karu 12 too.
ABSOLUTELY! The Ooni Koda 12 is one of the cheapest Ooni’s (and pizza ovens you can get). But, the pizza you can make on it is AMAZING! No joke. And, it’ll save you a lot of money on takeout pizza too.
If you’re worried about the cost of accessories, you can always ask for add-ons for birthdays and Christmas once you’ve tried the oven and worked out which accessories you’ll really use.
Ooni do say that the Koda can be stored safely outside with the waterproof carry cover. But, if the weather is wild or you live near the sea, it’ll keep in it’s best condition if it’s stored inside or undercover when not in use.
No, the Koda 12 is not compatible with natural gas but the larger Koda 16 is. Read our full Koda 16 review.
The Ooni Koda has been designed for outdoor use only. And that’s a no for using the Koda inside your garage too. It’s simply not well-ventilated enough to do so safely.
But, if you do want an Ooni you can use inside, check out the electric Ooni Volt 12.
Ooni pizza ovens, including the Koda, are safe to use the rain or even snowy weather.
They’ve been tested as low as -8°F and although the cooking temperature will be a little affected, the full body insulation means you can still reach a temperature that’s hot enough for baking pizzas.
Yes. The legs on the Ooni pizza ovens raise the pizza stone and fire high enough to be able to safely use them on a wooden table.
Ours is cool enough to move in about 30 minutes after being turned off.
Yes, you can use store bought dough in your Ooni Koda. How good it turns out will depend on the quality of the dough you’re buying. But, store bought dough that you still stretch or roll out, can be a good way to save time while still making your own, incredible pizzas on your Ooni.
Ooni even sell their own pizza dough balls that ship to you frozen. They’re easy to defrost, proof and use too.
There’s absolutely no stopping you from cooking a frozen pizza in an Ooni. But, it definitely won’t taste as good as if you made or even bought the dough and made your own pizza.
If your pizza is burning on the Ooni Koda or any other Ooni pizza oven, you’re probably just leaving it in too long or not rotating it soon enough.
If the top is cooked/burning and the base is underdone, your stone isn’t hot enough. Take the pizza out and leave your oven to run for longer so the stone has time to fully heat up.
And, if the base is burning but the top looks good, you’re running your oven a little too hot. Turn the Koda dial down or close the baffle on the Fyra or Karu chimney, give it some time to cool down and then try cooking again.
To stop you Ooni pizza from sticking to the peel, preventing it from launching properly, use a generous sprinkling of semolina or flour on the base of your pizza.
We always stretch our pizza on semolina, transfer to the peel and check by jiggling around that it’s not stuck before launching.
If the pizza is stuck on the peel, simply lift up a section and sprinkle on more semolina, working around until the whole base is able to be moved around.
The quality of Ooni pizzza ovens, including the Ooni Koda 12 is so good that if it’s well looked after and kept out of the weather, you should get many, many years of use from it.
The Ooni Koda 12 should well outlast it’s extended 5 year warranty.
The Ooni Koda 12 is made from cold-rolled, powder-coated carbon with stainless steel inside. So, although even high quality stainless steel can rust if damaged and/or kept in the weather for prolonged periods of time, Ooni have done their best to design and build a pizza oven that should stay rust free.
The Ooni headquarters are based in Edinburgh, Scotland and their ovens are made in China.
Although the Gozney Roccbox is without a doubt, another great pizza oven, we do like the Ooni Koda better. It’s smaller, better looking (in our opinion) and significantly cheaper too.
So, when it comes to the Ooni Koda 12 vs Roccbox debate, we’ll pick Ooni every, single, time.
Kate Brown, the founder and voice behind Burning Brisket, is not your typical pitmaster or restaurateur. Her expertise in barbecue grew from a humble desire to cook exceptional meals for her family. From overcoming burnt brisket mishaps to establishing her boutique cattle ranch, Kate shares her passion to help 'ordinary' individuals cook extraordinary barbecue, believing that simplicity often yields the best flavors. Kate is commited to making great barbecue accessible to all with the right resources and some tasty practice.
