Ooni Koda Portable Pizza Oven
Ooni Koda is perfect for outdoor entertaining - at home or on the go, this portable pizza oven is our lightest yet, weighing just 20.4lbs. This makes Ooni Koda the perfect camping oven and one of the most innovative tailgating accessories on the market. This propane oven comes with a pizza stone but other pizza oven accessories such as an Ooni pizza peel and camp accessories such as an oven cover can be purchased separately.
Bring your pizza game to any outdoor party thanks to Ooni Koda's award-winning, portable design, crafted for ultimate speed, convenience and ease of use. Featuring instant gas ignition, Ooni Koda is ready to cook in 15 minutes and can reach temperatures up to 932°F (500°C). Use the heat control dial to cook Neapolitan-style pizza in just 60 seconds, right through to roasted fish, vegetables and steaks.
Ooni has received amazing reviews from the press and customers all over the world. Our multi-award-winning pizza ovens are the ultimate outdoor cooking tool: easy-to-use and fun.
- Gas powered – We believe that everybody deserves great pizza and our Ooni Koda 12 gas pizza oven has been designed and developed with that sole purpose in mind.
- 60 Second pizza – Reaching temperatures of up to a massive 950°F - twice that of a normal domestic oven! - The Koda 12 outdoor pizza oven will be ready to go in 15 minutes and can cook authentic stone baked pizza in just 60 seconds - Giving you more time to sit back and relax in your garden while enjoying great pizzas!
- Easy to use – Ready to go straight out of the box! Simply unfold the legs, insert the pizza stone baking board, connect up to a gas tank and you’re ready to go. Featuring instant gas ignition, you will be cooking your favourite pizzas in no time – Or maybe you want to roast some meat, fish or veg? Because if you combine the Koda 12 with one of the Ooni cast iron cooking accessories, it becomes more than a pizza maker!
- World renowned – Ooni pizza ovens are making great pizzas in backyard and outdoor kitchens in over 50 countries around the world – Our portable and easily stored countertop ovens are a great addition to any outdoor grill – Come and join the pizza party!
- Efficient – The powder coated carbon steel shell offers incredible heat retention, which combined with the efficiency and simplicity of using gas, result in an extraordinary cooking experience, all at the turn of a dial.
Top ReviewsWe LOVE our new Ooni Koda!
by Dean Klein (5 out of 5 stars)
July 29, 2019
This little pizza oven makes amazing pizzas and we are totally hooked! We have followed the dough and sauce recipe that is in the manual and also in the Ooni, Cooking With Fire book. The pizzas cook in 90 seconds and are truly restaurant quality. There is a little bit of a learning curve but we figured it out pretty quickly. Ooni also has great customer service, online recipes, a Facebook Community group to ask questions and show off a little. I really can't think of any downside. We can make 8 restaurant quality pizzas in less than 45 minutes and our entire family and friends are impressed.
Great Pizza at a good price and some work
by R. White (4 out of 5 stars)
June 12, 2019
Awesome pizza cooker at a really good price point. I have 5 grills outside and not a single one does pizza well. I procrastinated long enough that when I heard about the Ooni Koda I had to try it. For under $300 it was worth taking a chance. I was not disappointed. This makes great thin crust Neapolitan pizza. Don't kid yourself, It takes some work to get there. I watched a lot of You Tube videos and read the FB Forums on pizza making. So far so good. Even took it camping with me. Talk about folks turning their heads when they walked by my camp while I was busy spinning pizzas in the oven. I agree what some others have said, take the time to make your dough the right way. Lastly, my oven arrived with a broken stone in it also. Ooni's customer service was awesome! They had a pizza stone coming my way the very next day. Thank you Ooni!
Great Pizza Oven!
by donaldv9 (5 out of 5 stars)
May 27, 2019
This goes together so easy, it's a no brainer. Like all things cookware, it will take a little getting used to to adjust your temperatures depending on the type of flour you use. I also highly recommend a laser temperature gun. You will definitely need this. I had no issues with gas flow but I did find there is a small range for the flame adjustment. But once you know that, it's a not a problem. The manuals that come with this give you a lot of information and recipes and I highly advise reading them. I am very happy with this product and everything came in perfect condition.
cannot make pizza without severely burning edge
by Fred (1 out of 5 stars)
July 25, 2019
This was my 3rd gas fired pizza oven - way too small a space and flame is way too close - doesn't heat floor evenly at all and edge burns to very black no matter what within a minute. I finally splurged and got an Ardore - it is absolutely the best - bought directly from Italy to get the biscotto saputo brick floor which is not available on Amazon.
If you didn't give this 5-stars, you don't know how to use it. Useful Tips.
by Jason Burkhart (5 out of 5 stars)
October 7, 2019
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!
I thought it was over priced.
by Wilson (3 out of 5 stars)
August 6, 2019
So, I have a few portable pizza ovens. I've had the larger Blackstone (rotating) Pizza oven for about two years. I think it puts out about 40k btu, so after about 10 minutes the stone is about 750 to 800 degrees. It makes pretty good pizzas but I wanted a smaller tabletop oven and I really liked the look of this one. I thought about Ooni 3, but a few reviews mentioned adding more pellets, while cooking pizza, was distracting and soot often lands on the pizza.
So I bought this oven. when I unboxed it, it looked nice, but I thought it would be more substantial. It seemed light weight and honestly maybe worth about $200.00, and maybe $150 on sale.
The problem I had was it would not light. I had to repeatedly turn the igniter 10 to 15 times for it to light. (and I didn't wait the 5 minutes in between clicks to repeat, that would have taken way too much time)
I cooked two pizzas a few hours apart (to give each one it's own test) and didn't think it did that great. I will admit that the dough recipe I used works well with my Blackstone, and anyone who has used several ovens knows each oven will require it's own slightly different dough recipe.
So short story long, it might make great Pizzas with a different dough recipe.
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've just bought a Pizzacraft Pronto, which is okay, (it heats from the bottom, which is another animal altogether..)
and when I get bored with it I might try this one again.
Hopefully it will come down in price.
Worth the money, wood-fired oven pizza taste
by DP (5 out of 5 stars)
July 24, 2019
I was reluctant to spend so much money on something just to grill pizza, but I'm glad I did. My family makes pizza at least once per week and I much prefer the taste of pizza cooked in a wood-fired pizza oven. Although this isn't wood-fired, it still gives a great taste to the pizza. I also like that it heats quickly and cooks quickly. If you make pizza often, you should definitely invest in this oven.
Not a great pizza oven, lots of issues
by J. P. (2 out of 5 stars)
September 23, 2019
I almost returned this and wish that I had. The idea of this pizza oven is great, however it does not perform well in practice. There are a few problems:
1) The opening of the oven is way too small. There is no room to see what is going on inside,.
2) There is a huge difference in the temperature of the back of the oven where the burners are, and the front of the oven.
3) It is very difficult to regulate the temperature inside the oven, there is a lot of heat lost through the opening.
As a result of these issues, the pizza burns and doesn't cook evenly. It is nearly impossible to turn the pizza due to the opening and surface area of the cooking area. It is just too small.
Great oven for price
by Todd C. Grey (5 out of 5 stars)
August 22, 2019
This oven is well-constructed, stylish and very easy to use. Initial set up was simple. Definitely need to keep an eye on your pizza as it cooks and turn frequently to avoid burning. As the manual says, less is more on the toppings. Do not overload! Warm up and cooking times are short - so much faster and easier than heating up a pizza stone in the regular oven. I am very pleased with my purchase.
After using the oven for a few weeks, I have found that heating it up with the flame at maximum (get stone temperature to around 750 degrees F.) and then turning it down when you put the pizza in along with frequent turning, prevents the edges from burning.
Great Oven. Make sure to preheat.
by ES (5 out of 5 stars)
September 28, 2019
I was a little hesitant based on some of the reviews about uneven cooking, but pulled the trigger and do not regret it. Oven is super easy to set up and got up to temp in about 20 minutes. Pizza cooked quickly (under 2 minutes) and came out with great spotting on top and bottom. Cooking temperatures were: Back around 875 F, middle around 775 F and front around 675 F. I found that turning the oven down a bit during cooking worked best (turn it back up between pies to get everything back up to temp). I turned the pie three times during cooking: 180 degrees after about 30 seconds, 90 degrees after another 30 seconds and finally 180 degrees after another 30 seconds. Results were great. Everything also got back up to temp within a few minutes between pies. The key to getting good results with this oven is to let it preheat for enough time, which will vary based on outdoor temperature, wind conditions, etc.
Works as advertised
by J. Staub (5 out of 5 stars)
August 22, 2019
This product works as advertised as long as you do three things: let the stone reach temperature, rotate the pizza and wait until the stone return to temperature before cooking the next pizza.
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