Name: Ooni Koda 12
Brand: ooni
SKU: 62c8a6cf8132e1d9fca3b676
Rating: 4.0 (76 reviews)

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TechGearLab

If it weren't for Ooni, we might not be here at all &mdash; the company that first marketed the modern, portable pizza oven continues to build on an esteemed reputation with their flagship model, the Ooni Koda 12. This elegantly designed stainless steel oven only weighs 20 pounds, earning top marks for portability. The efficiently engineered Koda uses a rocket-booster of a gas burner at the back of the oven to crank out Neapolitan-style pizzas in a matter of minutes, making it a great choice if you plan on baking rounds of pizzas for a party. And when it's all over, the oven's heat is all that's required to burn off any mess or residue, making cleanup a breeze.
But just like a traditional oven, the Koda requires some time and patience to learn how to operate. The reflective interior of the stainless steel frame is part of what makes this oven so efficient. Still, it can also quickly overcook pizzas, transforming them into a charred brick if you're not careful to monitor the burner output. Although this oven is plenty insulated for quality cooking, it doesn't seem to carry as much thermal inertia as other ovens. But this is first-and-foremost a pizza oven &mdash; with top-notch quality, performance, and portability, it's no wonder it's a popular option.

If it weren't for Ooni, we might not be here at all &mdash; the company that first marketed the modern, portable pizza oven continues to build on an esteemed reputation with their flagship model, the Ooni Koda 12. This elegantly designed stainless steel oven only weighs 20 pounds, earning top marks for portability. The efficiently engineered Koda 12 uses a rocket-booster of a gas burner at the back of the oven to crank out Neapolitan-style pizzas in a matter of minutes, making it a great choice if you plan on baking rounds of pizzas for a party. And when it's all over, the oven's heat is all that's required to burn off any mess or residue, making cleanup a breeze.
But just like a traditional oven, the Koda 12 requires some time and patience to learn how to operate. The reflective interior of the stainless steel frame is part of what makes this oven so efficient. Still, it can also quickly overcook pizzas, transforming them into a charred brick if you're not careful to monitor the burner output. Although this oven is plenty insulated for quality cooking, it doesn't seem to carry as much thermal inertia as other ovens. But this is first-and-foremost a pizza oven &mdash; with top-notch quality, performance, and portability, it's no wonder it's a popular option.
Read more: Ooni Koda 12 review

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My only comment against it is that if you are travelling with it a lot it is a bit heavy. Might want to go for the Koda 12 for the portability, but otherwise it really is a wonderful oven and does indeed travel well.

So I'm looking at the koda 16, I will be taking it with me when I travel it so weight is important. What do you guys love abou tit, hate about it, want to improve it and and hacks out there for making it fit your philosophy of use best.   


  
Thankyou in advance!

<div class="md"><p>So I&#39;m looking at the koda 16, I will be taking it with me when I travel it so weight is important. What do you guys love abou tit, hate about it, want to improve it and and hacks out there for making it fit your philosophy of use best.</p>

<p>Thankyou in advance!  </p>

<p>Edit: also how long does it take to cool down to a travel safe temp!</p>
</div>

Talk me out of a koda 16!

 This one was returned since it was so hard to light, hopefully it is the rare defect. But compared to other items I've bought in the last few years, it's overpriced for what you get. The build quality is good, everything fit and finished well, but it's made in China, so I think for 299.00, it's overpriced

I thought it was over priced.

Pre-pork butt pizza on the Weber kettle

Way too hard to use

Very nice. I suggest having the flame on low once you reach adequate temperature on the stone to reduce burning. This is an excellent first attempt. I’ve got loads of tips on my YouTube channel TRWPizza about cooking on the Ooni Koda

First two attempts in my new Koda 12!

 3. The biggest problem I experienced is that the oven is too hot and the flame is too close to pizza so my pizza burns even on minimal settings so turn down the gas on your propane tank , approximately halfway or little more. 4. Don't believe in lies that pizza will be ready in 1 min total BS, you will get burned edges and raw center

The main pros of the oven is the size, the cons that you have to have really strong skills to bake a pizza.I messed up my first 10 pizzas and wanted to throw this oven in a garbage can and forget about this. Then, I decided to try one more time after watching tons of manuals and reading recipes and after that, finally I got a perfect pizza so I'll save some time and tell how to do pizza correctly. The main point is DO NOT RUSH

 Then, I decided to try one more time after watching tons of manuals and reading recipes and after that, finally I got a perfect pizza so I'll save some time and tell how to do pizza correctly. The main point is DO NOT RUSH. 1. The most important thing is dough, if you think you can make fast 1 hour pizza dough you are wrong you will mess it up

If you mess up your pizzas, read this.

I am unsure how to run the Koda for best results. I have been letting it heat up on full for half an hour, then straight after launching turn the dial down about half way? Does this sound about right? My thinking was, this may take slightly longer, but would give the toppings a chance to cook. 

Not so easy not the best

 second run was better, but the bottom still wasn't as crisp as I would have liked. Just looking to see if anyone has any suggestions. thanks!

Get good with the peel or you'll ruin a few pizzas

bazaarvoice

expert-review

The Ooni Koda 12 Is an Outdoor Pizza Oven Made for Newbies

Ooni Koda 12

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