Ooni Koda 16 Review
Top Recommended Pizza Oven
For people who want to focus on friends and family; not the fire.
Who Needs the Ooni Koda 16?
Most people get a pizza oven with the goal of sharing good pizza with friends and family. They want to focus on the experience; not fire management. They also want a pizza oven that is easy to use.
For those people, the Ooni Koda 16 is our most frequently recommended portable propane pizza oven.
What we like most about the Ooni Koda 16
Its propane fuel option makes it easy to use, without the need for wood or charcoal. Even though mastering it may require some practice, especially in managing the heat, the results are worth it. The pizza oven’s size is perfect for hosting family gatherings and parties, making it versatile for various outdoor cooking needs.
One of the things I appreciated about the Ooni Koda 16 is its ease of setup and portability. This makes it a great addition to any outdoor space without the hassle of a complicated assembly process. It’s a standout choice among other pizza ovens, providing a balance of performance and convenience for people who want an Instagram-perfect pizza – or just want to impress friends and family.
Ideal for quick, amazing pizzas
The Ooni Koda 16 is our favorite portable gas pizza oven. It is easy to use without dealing with wood, charcoal or pellets.
Easy setup & use right out of the box
Simply open the box, insert the stone, connect propane, and light it up. Every time you use it, just turn the dial and it is ready to cook in 20 minutes.
Consistent cooking experience
Once you get the hang of it, the Ooni Koda 16 is easy and consistent. Even though mastering it may require some practice, the results are worth it.
How to Cook Pizza on Ooni Koda 16
Pizza Oven Heat Management
Pre-heat oven on the highest setting for 20-30 minutes. If you’re doing 5 or less pizzas, then closer to 20 minutes is fine. If you’re cooking more than that, then I like to run it for closer to 30 minutes or more because I feel like it gets the heat deeper into the stone.
Cooking Temperature Instructions
Right before you put your first pizza in, turn the oven down to the lowest heat. You should cook the every pizza with a hot stone and low flame. This gives the pizza enough time on the stone to cook the bottom and middle of the pizza just as the crust gets cooked to perfection!
The biggest mistake I see new pizza oven owners make is that they keep the pizza on full heat while they cook their pizza. This results in a pizza with a toasted crust and an uncooked center.
Re-heat Instructions
I call it ‘recharging the stone’. Every 5 pizzas or so, turn the heat up all the way for 3-5 minutes without a pizza in the oven. This let’s the stone heat recharge to cook the bottom of the pizzas better for the next five or so pizzas. After that, recharge the stone every 3-5 pizzas based on how your pizzas are cooking. IMPORTANT: Remember to turn the heat all the way to minimum before putting your next pizza in the oven.
Ooni Koda 16 Heat Management Summary
Everyone that I’ve coached on using their Ooni Koda 16 has found this heat management process to be a game changer for them! Use this as a framework for success, and your gut and experience to make adaptions. If you follow this process, you don’t even need a thermometer.
Pizza Cooking Management
Launching Pizza in the Ooni Koda 16
In my opinion, the best place to launch the pizza right in the elbow of the L-shaped burner – as close to the metal as you can get without touching it. Keep it there for 20-30 seconds before the first turn. If it is the first pizza of the day, the stone is extra hot, so turn it right at 20 seconds (if not a little sooner).
Pizza Turning
You can use a metal peel to take the pizza out, give it a quarter turn, and then put it back right in (again, typically right at the burner elbow). If you use a 12-inch peel or a round pizza peel, you can give it a quarter turn inside the oven. Either way is fine.
In my experience, if you do your first pizza turn too early, the chances of the pizza tearing on the bottom goes up significantly. The pizza bottom needs to sear and cook enough before you turn it. So even if you don’t like the initial placement, don’t move the pizza until the bottom has time to cook properly.
I like to get cooking time on each of the four quarters. Then I take it out, look where the crust needs more cook time, and put it back in with that side pointing towards the left side of the burner, which I find to be the hottest spot from the direct flame. These touch ups are for shorter bursts of time, and I’ll keep turning it until the bottom is cooked enough, the crust is done, and the middle is cooked.
If I were to coach someone using math, I would tell them:
There is no such thing as turning the pizza too many times – just make sure the first one is not too early (see note above).
Design and Build Quality
I loved the original Ooni Koda when it first came out. It was the first propane pizza oven – all others were either pellet or multi-fuel pizza ovens with an optional propane burner. The only complaint that I had, and I heard from everyone else that used it, was the small cooking area that was so close to the burner that it was difficult for beginners to fully cook a pizza without burning the crust. I had to teach many people how to cook pizza on the Ooni Koda effectively.
The Ooni Koda 16 was the first 16-inch propane pizza oven with the same minimalist and modern design as the Ooni Koda. The only real changes were the new L-shaped burner and the wider pizza stone that almost doubled the cooking surface.
The oven looks sleek and fits well in any outdoor setting. Built from carbon steel, it feels sturdy and is meant to withstand various weather conditions. I bought one of the first Ooni Koda 16 ovens brought into the United States back in 2020, and the durable construction has lasted for hundreds, and probably over a thousand pizzas over the years – and at the time of this article it is still going strong!
Setting up this portable pizza oven was surprisingly easy. Its size makes it convenient to move around, yet provides enough space for a comfortable cooking experience. The Ooni Koda 16’s folding legs and compact structure allow me to quickly set it up in my backyard, transport for catering jobs, or even take it on trips.
The stone baking board inside plays a big role in cooking performance. Made from cordierite, it retains heat well, ensuring even cooking. This feature creates a delicious crust, making each pizza feel like it came from an authentic pizzeria. The stone is removable, letting me clean it with ease after each use.
With these features, the Ooni Koda 16 balances style and function effortlessly. The combination of durable materials and thoughtful design choices makes it a standout in the world of outdoor pizza making at home.
Setup Process
Setting up the Ooni Koda 16 is quite simple. Unbox the oven and place it on a sturdy, heat-safe surface. The three legs fold out easily, giving it a stable base.
The next step is attaching the gas regulator. This connects the pizza oven to a propane tank. I found it straightforward to attach, ensuring a secure fit. Make sure the connection is tight to prevent any gas leaks.
I used a standard propane tank for fuel. Connecting it to the oven was as easy as hooking it up to a barbecue grill. Once connected, open the gas valve slowly to ensure a smooth flow to the oven.
Before starting, lighting the oven requires simply turning the dial. The ignition system in the Ooni Koda 16 is quite reliable. Once lit, it takes about 20 minutes for the oven to reach optimal cooking temperature. This part of the process was effortless.
If you know your propane bottle has enough fuel, but there is barely any flame when you turn on the Ooni Koda 16, it typically means that the propane bottle isn’t connected properly.
Close the propane bottle, remove it, and repeat the ignition process; making sure the bottle is better connected.
Turn up the heat with the Ooni Koda 16
Heating System
The Ooni Koda 16 features a unique heating system that ensures excellent performance with outdoor pizza making.
Utilizing propane, this oven is designed for high heat, rapid temperature capabilities, and quick temperature adjustments to cook pizza just right.
Temperature Capabilities
The Ooni Koda 16 can reach temperatures of up to 950°F, which is ideal for cooking pizzas in under two minutes. This high heat capability is a standout feature that sets it apart from many traditional home ovens.
This rapid cooking process helps to lock in flavors and retain the authentic taste of traditional wood-fired pizza without waiting for long preheat times.
L-Shaped Burner
A distinctive characteristic of the Ooni Koda 16 is its L-shaped burner system. Unlike typical straight burners, this design helps in achieving an even spread of heat throughout the oven. The burner efficiently covers both the back and one side of the cooking area, which enhances the baking process.
Do it right, and it’s easy to get the pizza cooked all the way through with an amazing crust.
Heat Distribution
Proper heat distribution is essential for a successful pizza oven, and the Ooni Koda 16 excels in this area. The L-shaped burner aids in ensuring that the entire stone heats the entire cooking surface.
This is crucial for achieving evenly cooked pizzas, especially larger ones.
Cooking Performance
The Ooni Koda 16 is our most recommended portable pizza oven for those who love baking pizza at home. It handles high temperatures with ease and cooks pizza quickly, producing a well-cooked crust on the outside and bottom.
With the Ooni Koda 16, I can bake a pizza in under two minutes. This oven heats up fast and, in around 20 to 30 minutes, reaches the right temperature for cooking. The L-shaped flame design helps distribute across the stone in a way that helps cook pizzas evenly. The larger cooking surface makes cooking easier and more comfortable than a 12-inch pizza oven.
For someone who wants to make multiple pizzas in one session, this speed is incredibly convenient. I can easily make Neapolitan or other styles of pizza in a short time. This is especially useful when making pizza for gatherings, as it ensures nobody is kept waiting.
I use the Ooni Koda 16 anytime I do a catering job. Other ovens may vary, but the Koda 16 is always there.
Fuel Options and Management
The Ooni Koda 16 is a propane gas-powered pizza oven out of the box, but it also offers the option for a natural gas conversion. These options provide flexibility for different cooking environments and preferences.
Propane Usage
Propane offers a quick setup, allowing me to connect my tank easily and start cooking almost immediately. I’ve even used it with a 1-lb propane bottle with a special 1-lb propane adapter.
Once the gas ignition is turned on, the oven heats up swiftly, reaching high temperatures essential for pizza baking. A typical 15 lb propane tank can run for over a dozen sessions and offers consistent performance in terms of heat output and cooking speed. This makes it convenient for multiple cooking times before needing a refill, which is great for frequent use.
Natural Gas Conversion
I have a friend who uses the option to convert the Ooni Koda 16 to natural gas. This flexibility lets them adapt the oven to their home setup. To convert to natural gas, you need a separate conversion kit, which allows you to hook up directly to a natural gas line.
This conversion provides a steady and uninterrupted gas supply. It can be a cost-effective solution in the long term, especially if you have an existing natural gas connection. This setup might require a bit more of an initial effort, but it offers the convenience of not needing to replace propane tanks regularly.
Cooking Surface and Accessories
The Ooni Koda 16 features a spacious cooking area with a 16-inch surface. This allows me to bake large pizzas comfortably. The cooking surface is made of durable cordierite stone, which is excellent for heat retention and distribution. This material ensures that the pizza crust comes out crispy and evenly cooked.
Pizza Stone vs. Pizza Steel
The pizza stone is an integral part of the Ooni Koda 16. Cordierite stone is preferred over pizza steel for outdoor ovens due to its heat retention properties. While pizza steel heats up faster, cordierite stone provides even heat, which is essential for making great pizzas.
Ooni Koda 16 Accessories Overview
Ooni Koda 16 includes the pizza oven only – no accessories. These are the most important accessories that every pizza oven owner should have.
Wood or Bamboo Pizza Peel
I prefer bamboo over wood, but either works. Make your pizza on this peel for easy launch into the pizza oven.
Metal Perforated Pizza Peel
You need a metal peel to remove and turn your pizza. Get one with ridges and holes so pizzas stick less.
Pizza Brush with Scraper
You HAVE to get one! Most underrated accessory ever. This will save your pizza night over and over again.
Ooni Koda 16 Cover
If you keep your oven outside, you have to keep it covered. In extreme conditions, keep it inside.
Versatility and Cooking Options
The Ooni Koda 16 is designed with the pizza enthusiast in mind. This gas-powered outdoor pizza oven is perfect for making both 12-inch and 16-inch pizzas. The large cooking space allows me to experiment with different pizza sizes without any hassle.
Its main fuel source is gas, which makes it easier to use compared to a traditional wood-fired pizza oven. I much prefer cooking with a gas pizza oven over wood, charcoal or pellets. Because of this, I typically like propane pizza ovens over multi-fueled pizza ovens – although there are some exceptions.
I appreciate the convenience of not having to constantly manage a wood fire. Simply connecting the oven to a propane tank makes the setup process quick and straightforward. And, I can adjust the temperature quickly as I’ve described in the heat management section.
Cooking performance is enhanced by the unique L-shaped burner in the oven, which creates an ideal heat distribution. The hottest spot is in the back left corner, perfect for quickly cooking that crispy crust on my pizzas. Whether it’s a simple margherita or a loaded veggie pie, the oven handles it all with ease.
The high temperatures of up to 950 °F allow me to cook a pizza in less than two minutes, something I’d never achieve with my regular home oven. This quick cooking time results in pizzas with perfectly cooked toppings and deliciously charred crusts. Utilizing this oven has really expanded my cooking capabilities with different pizza styles and flavors.
Ease of Use and Maintenance
Using the Ooni Koda 16 is surprisingly simple. Connect the propane bottle, turn the dial to ignite it, and keep the button pressed in for five seconds (child safety feature). It runs on propane, so there’s no need to worry about fiddling with wood or charcoal. This makes the process straightforward and fast, getting my pizzas cooking in no time.
Cleaning the Ooni Koda 16 couldn’t be easier. Since it doesn’t require wood, there are no ashes to deal with. I just use a brush and scraper as needed. The fire turns everything to ash to help cleanup. If the stone gets too dirty, turn it over and the bottom side gets cleaned by the heat while pizza is being cooked on the top. This keeps the maintenance minimal and allows me to focus more on enjoying my food instead of spending time on cleanup.
The versatility of the Ooni Koda 16 adds to its convenience. I love how I can adjust the temperatures easily, so it’s not just limited to pizza. Whether I’m roasting vegetables or baking bread, this flexibility means I can use it for various dishes, bringing more variety to my outdoor cooking.
Portability and Storage
When it comes to portability, the Ooni Koda 16 stands out as a fantastic option for outdoor cooking. I find that it’s designed to be used in various settings, from my backyard to camping trips. Its relatively lightweight build makes it simple for me to move around without much effort.
The Koda 16 is a portable pizza oven that can be set up quickly, and I can have it ready for use in moments. This feature is essential for those of us who love spontaneous outdoor cooking sessions with family and friends.
I’ve noticed that using a weather cover is crucial for keeping the oven in good condition outside. I’ve kept my Ooni Koda 16 outside for 4 years now, and it has remained in great shape, although the black has faded over time.
Overall, for anyone thinking about an outdoor, backyard pizza oven, the Ooni Koda 16 provides excellent portability and storage solutions.
Ooni Koda 16 Versus Other Pizza Ovens
When comparing the Ooni Koda 16 to other pizza ovens, there are several key features to consider, such as size, fuel type, and usability. Each oven has its unique advantages, making them suitable for different needs and preferences.
The Ooni Koda 2 Max is designed for larger pizzas or cooking more than one at a time. It uses advanced gas-burner technology to achieve high temperatures quickly. What sets this model apart is its efficient heat distribution, ensuring consistent cooking across the entire pizza.
While the Koda 16 shares some similarities, the Koda 2 Max has a 24-inch cooking area compared to the 17-inch cooking area of the Ooni Koda 16. I think there is a niche for the Ooni Koda 2 Max, but for a little more money, I’d prefer a Ooni Koda 16 and a Karu 12 with optional gas burner to cook two pizzas at a home and take the Ooni Karu 12 camping.
The Ooni Karu 2 Pro stands out with its multi-fuel capability, offering options to use wood, charcoal, or gas. This feature provides flexibility to experiment with different flavors and cooking styles. The construction is sturdy, designed to withstand the elements.
The Ooni Karu 2 Pro delivers authentic wood-fired flavor, which can be a major selling point for pizza enthusiasts. It’s a bit larger and heavier compared to the Koda 16, but the added fuel versatility is a compelling advantage for those who prioritize taste and variety.
The Ooni Karu 16 offers an impressive balance of functionality and design. This model supports multiple fuel types, including wood, coal, and gas, similar to the Karu 2 Pro. The large cooking surface accommodates bigger pizzas, making it family-friendly.
With advanced insulation and airflow, the Ooni Karu 16 is great for wood and charcoal. I have used the Ooni Karu 16 with optional propane burner side-by-side with the Ooni Koda 16, and I find that the Ooni Koda 16 cooks the pizza better.
The Ooni Koda 12 is more compact than the Koda 16, prioritizing portability and ease of use. It’s an all-gas oven, typically heated quickly and reaching temperatures of up to 932°F (500°C). This makes it well-suited for those who prefer speed and convenience over versatility.
For me, the Koda 12 is ideal for camping or outdoor events where space is limited. It’s easy to set up, lightweight, and efficient. It makes a great pizza, with the only issue being that the cooking area is a little small and a little close to the fire. This makes it challenging for new users until I coach them through it. The heat management is similar to the Ooni Koda 16.
The Gozney Arc XL is known for its high-quality build and superior thermal efficiency. It’s slightly larger than the Koda 16, offering greater internal space for cooking multiple pizzas at once. The innovative assembly, featuring thick insulation, earns it points for heat consistency.
It’s a bit more complex in design compared to Ooni models, but for those seeking premium performance, the Arc XL shines. I find it especially beneficial for those who want restaurant-quality results at home.
The Ooni Koda 16 wins out on price – being an incredible value for the performance.
The Bertello SimulFIRE 16″ Rotating pizza oven has a rotating pizza stone. This ensures even cooking, reducing the need to manually turn the pizza.
Bertello is the only brand that allows you to cook with propane and wood at the same time. This is the best of both worlds for those that like the convenience of gas and the taste of smoke cooking. I think the biggest advantage for the Ooni Koda 16 is the brand. Ooni products are solid, and the company support is amazing. And the Koda 16 is battle tested – going 4 years already at the time of this article.
Warranty and Customer Support
The Ooni Koda 16 comes with a 5-year warranty, backed by a company that has always done well for me and my friends and customers that have needed to call them.
With some companies, contacting customer support can sometimes be tricky, but that’s not the case here. Ooni offers support via email, which I found prompt and helpful. They responded quickly to my questions and provided clear instructions for my inquiries.
Here’s a quick overview of how Ooni’s warranty works:
I noticed that many reviews mention positive experiences with Ooni’s customer service. For example, when I reached out about a price change after purchase, their team promptly offered a price adjustment.
Having a solid warranty and responsive customer support ensures peace of mind. Overall, Ooni’s efforts in these areas enhance my experience with the Koda 16. If you’re considering this pizza oven, these support assurances are definitely a plus. They also have a good, strong community for asking questions and getting ideas for pizzas.
Frequently Asked Questions
Why would I want a gas pizza oven instead of a multi-fuel pizza oven?
I often prefer gas pizza ovens for their convenience, ease of use, and quick temperature adjustments. With a gas oven like the Ooni Koda 16, there’s no need to manage wood or charcoal, making it simpler to control the temperature and maintain consistent heat.
How do I cook my pizza all the way through with the Ooni Koda 16?
I position the pizza near the back left corner of the oven, where the L-shaped flame creates the hottest spot. Rotating the pizza a couple of times during cooking helps to ensure even baking and a properly cooked crust. See the pizza cooking management section above.
What are the differences between the Ooni Koda 16 and Ooni Karu 16?
The Ooni Koda 16 is a gas-powered model, while the Ooni Karu 16 is a multi-fuel oven, allowing me to choose between wood, charcoal, or gas. This flexibility can affect flavor and cooking style, such as having a smokier flavor when using wood or charcoal. If you probably only plan on using gas, just get the Koda 16.
Can the Ooni Koda 16 consistently reach high temperatures for optimal pizza cooking?
Yes, the Ooni Koda 16 is designed to reach high temperatures quickly. I consistently achieve the heat needed for authentic pizza recipes, making it ideal for getting that perfect Neapolitan pizza crust.
How does the lack of a door on the Ooni Koda 16 impact cooking efficiency?
It still cooks amazing! Without a door, some heat may escape. However, I find the design still allows for efficient cooking due to the powerful L-shaped flame and the overall build of the oven, which helps maintain high temperatures.
What are the maintenance requirements for keeping the Ooni Koda 16 outdoors?
I recommend investing in a cover to protect the pizza oven from weather elements. It’s important to clean the cordierite stone regularly and check for any blockages in the gas burner to ensure it operates smoothly and lasts longer.
Are there any major design differences between the Ooni Koda 12 and Ooni Koda 16?
The primary difference is the size. The Ooni Koda 16 can handle larger pizzas, up to 16 inches in diameter, while the Ooni Koda 12 is limited to smaller pizzas. Even if you only make 12-inch pizzas, it is still way more comfortable cooking with the Ooni Koda 16 versus the Ooni Koda 12.