Ooni Koda 12 Gas Pizza Oven – 12" Gas Powered Outdoor Oven with 28 mBar Regulator and Gas Hose, Gas powered Portable Pizza Oven - Foundry Black

I've always been a pizza enthusiast, and I've tried everything from frozen pizzas to takeout, but nothing compares to the magic of homemade pizza. The Ooni Koda 12 Gas Pizza Oven has truly been a game-changer in my quest for the perfect homemade pizza. Let me break down the pros and cons of this fantastic pizza oven. Pros: Speed and Convenience: The Ooni Koda 12 heats up incredibly quickly, reaching temperatures of 932°F (500°C) in just 15 minutes. This means you can have a mouthwatering pizza ready in minutes, making it perfect for spontaneous pizza nights with family and friends. Authentic Wood-Fired Flavor: This oven uses propane gas and a stone baking board to recreate the flavor and texture of a traditional wood-fired pizza oven. The results are nothing short of remarkable, with perfectly crispy crusts and a delightful smoky aroma. Portability: The lightweight and compact design make it easy to move around and store when not in use. You can take your pizza party anywhere – from the backyard to a picnic in the park. Easy to Use: Even if you're not a seasoned pizza chef, the Ooni Koda 12 is incredibly user-friendly. It comes with a convenient one-touch ignition and precise temperature control, allowing you to achieve consistent results every time. Versatile: It's not just for pizza! I've used it to cook a variety of dishes like flatbreads, roasted vegetables, and even desserts. The possibilities are endless. Cons: Price Tag: While the Ooni Koda 12 is a fantastic investment for pizza lovers, it does come with a relatively high price tag. However, considering the quality and versatility, I believe it's worth every penny. Outdoor Use Only: This oven is designed for outdoor use due to the propane gas setup. It's not suitable for indoor cooking, so you'll need to plan accordingly based on your climate and space. In conclusion, the Ooni Koda 12 Gas Pizza Oven has elevated my pizza-making game to a whole new level. The authentic wood-fired flavor, speed, and convenience are unbeatable. While it may be a bit pricey and limited to outdoor use, the results speak for themselves. If you're a pizza aficionado looking to take your homemade pizza to the next level, I highly recommend the Ooni Koda 12. It's a game-changer that will have you craving homemade pizza every night!

Yes it's pricey. But man I just made 4 incredibly tasty neopolitan pizzas. 2 margherita and 2 spicy sausage (like pepperoni but more like diavolo). So you definitely need to watch some videos on YouTube. Even the ones from ooni. You can't just warm it up and throw a pizza in. Start it on high, set a timer for 20 minutes Get all your tools and ingredients ready for toppings. When the pizza stone is 700 deg or more, Start stretching your dough, put it on the peel on top of some semolina. Once you put sauce, do the rest QUICKLY, else the sauce will start to soak in your dough. Add toppings, salt, olive oil. By now it's been about 30 minutes since you lit the oven. Slide it in the oven, and immediately TURN DOWN the knob to lowest or almost lowest. Watch the rear and once it's puffy, TURN. keep watching and turning. 2-3 minutes later take it out. If you're going to cook another one, turn knob back to HIGH and go work on another one. Should take 5 to 10 minutes and stone will heat back up. My pizza pies were AWESOME. So much better than a pizza steel in the kitchen oven.

First off, I have NEVER made a pizza oven pizza in my life. I am a very competent chef and grillmaster, but I had zero experience with one of these contraptions. I purchased this to do make your own pizzas for our Bengals tailgate and hopefully for fun family nights in the future. We followed the Ooni dough recipe (00 flour is NOT something sold at every grocery store) and it was fantastic. Of course I watched several videos before using the oven, which is advised, but this oven is very easy to use. Some basic knowledge gleaned from the Ooni website is enough to get you going. My tips for a perfect pizza are: Does not come with any gas or tank. I used a full 15lb gas grill propane tank. I assume you could use a smaller tank with the same full size fitting. Hose is long enough to reach the table and set the tank on the ground. No peel included. I purchased the aluminum one with a folding wood handle (Chef Pomodoro) and it was absolutely perfect for this oven in every single way. I did not buy or use a laser pointer thermometer but after seeing they are less than $20 I probably would have. I don't see it as necessary but it would have been nice to know how hot my stone was. The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator. I suggest you make sure the oven is off when you turn the propane tank on. Also, I wasn't getting good gas flow until I turned the regulator so the hose was vertical (hose sticking straight up or down). You may have to turn the regulator, turn off the gas at the tank, off at the oven, and repeat a few times to get good gas flow. No idea why (could be a cheap finicky regulator?), but once I got the gas flow going, I haven't had a problem since (three uses). Also, try turning the gas on for a few seconds, then to off, then hold the knob pushed in for a few seconds (at the off position) before turning it counter clockwise to the max position to trigger the ignitor, and continuing to hold it in. You should be looking through the little hole in the back of the oven where you can see if you have a good flame. This is the trickiest part of using the oven. Don't get frustrated. Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be at 9-O'Clock. You should look into the mouth of the oven to confirm you have a good even flame rolling up to the top. Use a rolling pin to make flat even crust, it's not cheating is it? Makes for the best perfect crust. Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?) Don't make the edges thicker than the middle. Flatter the better. Preheat the oven on full blast for as long as possible. You CANNOT get it too hot. Don't try to make a pizza that is too big to fit in the oven. Isn't this just common sense? The smaller the pizza the easier it is to maneuver. After getting the oven as hot as possible (at least 15-20 minutes), turn the flame down as low as you can but still see a decent flame (not minimum flame) The dial isn't very linear, so you really just have to look in the opening and see the flame. It is admittedly difficult to adjust the flame and see the result at the same time (if not impossible). You will get a feel for the gas knob after a couple pizzas. If you keep the flame at max, or turn the dial down thinking you have decreased the flame without actually looking at the flame, you WILL burn your pizza, and fast. Keep the pizza as close to the front as possible. You want it as far from the back as you can get it. You will be turning the pizza, so don't worry about the front not cooking. Keep a close eye on the back of the pizza so as not to let it burn. Don't think you can simply time this and get a good result. You need to watch the pizza like a hawk. A few seconds can be the difference between perfect and charcoal. Expect you will have to turn it after about 90 seconds or so. Turning the pizza: YOU NEED TO TAKE THE PIZZA OUT OF THE OVEN TO TURN IT. So many complaints are about turning the pizza in the tiny little oven. Unless you have some magical pizza peel, I don't see any other way to do this. It is very simple, pull it all the way out, turn it by hand 180deg on your peel, put it back in. I suggest letting the pizza cook as long as possible before pulling it, make sure you peel is clean, dry, and floured. The bottom of your crust will be moist if you haven't let it set up long enough, or has too many wet toppings, or toppings have been on too long, etc. A wet crust stuck to your peel will make for a rough launch back into the oven (although surprisingly not impossible). Don't be afraid to leave the pizza in as long as you can, pulling and turning it several times. The whole process should really take you about three minutes or so, not 90 seconds. Keep in mind the closer to fully cooked your pizza is, the faster the back edge will burn. A raw crust just inserted in the oven can handle the heat a lot better than a nearly finished pizza. When its almost ready, you can go from underdone to on fire in a matter of 5 seconds on that back edge. For the best results, turn your fire back up to max after you pull your finished pizza and give your stone a few minutes to get back up to temp. This isn't absolutely crucial, but helpful. The flame should be at max when preparing your next pizza, turned back down when cooking it, and repeat. A proper session should be done with at least three people, like an assembly line, rolling, topping, and launching, so you don't get overwhelmed doing too much. If you are the oven master, that is all you will have time to do (maybe while drinking a beer). Also, I suggest having a chair in front of the oven so you can be at eye level comfortably, that way it is more comfortable to keep a close eye on the pizza. This may sound like a lot of work, and it is I suppose, but if you are having fun making the pizzas and everyone is freaking out over how cool your new gizmo is and delicious the pizzas are, isn't that what it's all about? I can tell you I had people from every other tailgate within 150' coming to check it out and take pictures. It was fun and delicious and the results were absolutely amazing. I'm sure the fun was part of it, but damn if it wasn't the best pizza I've ever had in my life. A little practice and maybe one or two trial pizzas and you will be an expert in no time! Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled. Open on the bottom (where it stays hot) and allowing the legs to stay extended, so you don't melt whatever you set it on after you are done and don't have time to leave it unattended to fully cool. You can put it back in your car within 15 minutes. Have fun and hope this helps!

Takes a lot of practice, if you enjoy cooking and a challenge this is a great little starter oven. It is small and quite unforgiving if you aren't paying attention. Takes about 30 minutes to saturate the stone to about 875F, buy the ooni temperature gun, a really good product and essential in my opinion. Overall, really happy i bought the ooni

First off, the entire OONI concept is amazing. Our OONI arrived with clear and durable retail packaging. Our stone had a slight surface scratch, but it has not impacted the OONI at all (didn’t reach out to OONI for replacement). The Oven appears very well made, but I’m curious to see how many years we get out of it. Heats up to 850-950 degrees as advertised. Pizzas cook in under 1 minute. It does take practice and patience to make the pizzas. But watch YouTube and OONI’s site. Also, we purchased a brick oven pizza peel; you will also likely need one. Makes 12 inch pizzas like a champ. We used our oven for tailgating and it was a huge hit at the football game. Made breakfast pizzas!

After three months of thorough research on pizza ovens, I finally decided to purchase the Ooni Koda 2 propane gas oven (14"). The abundance of information and positive reviews played a significant role in my choice. The setup was easy, and the pizza oven arrived very well packaged. Initially, I hesitated because I really wanted a rotating stone, which Ooni didn’t offer at the time. I was concerned about uneven cooking—a feature that many users praised. Just two days after my purchase, Ooni launched the rotating stone, which was exactly what I had been looking for! Installation took my husband only 20 minutes, which was a relief since I was worried about having to turn the pizza every 20 seconds and risking burns. With the rotating stone, simply wave your hand at the sensor to stop or start it. So far, I've made ten pizzas that turned out great in just three uses of my oven. It does take some practice to get the temperature right, as you need to adjust the flame down after placing the pizza inside to prevent burning the toppings. Still, the excitement of enjoying a perfectly cooked pizza in just a few minutes is absolutely worth it. With a bit of practice, anyone can master this oven and truly savor the delicious results!

This is a two-person oven, one person must love charcoal and another raw dough. You can let it heat up for as long as you want, the front to back temperature is just too great (obvious using an IR gun). You can't rotate the raw dough before the hot end is burned. If you want to return it be sure not to follow the manufacturer suggestions - they don't honor purchases from Amazon. Attributes include poor, inconsistent performance, high cost, small size, easy to move, easy to setup, and it is auto-cleaning on the hot half of the stone.

I am liking it a lot so far. Easy to set up. Lighting it takes a little bit of a learning curve. Has a little safety that won't let you turn the gas on quickly, which feels like overkill. The lighting process is a bit inconvenient requiring you to press in awkwardly, turn and hold. Once it gets going, it cooks well and the heat adjustment works well. Watch out the top gets hot! Made some great pizzas though, and easy to work with otherwise. Was a very good prime day deal.