The Ooni Pizza Oven Reviews – It Is Really Best Brand Comparing To Other?

Everyone loves pizza! And, as almost always, it tastes best homemade. With a good (= thick) pizza stone, good results can be achieved in the oven at home, and it gets even better on the gas grill, also with stone. Convincing charcoal grills can also make pizza with accessories, but the least of the grills are designed for temperatures above 450 ° Celsius. This is where the pizza oven comes in.
Ooni Koda 12 Gas Pizza Oven – Award Winning Outdoor Pizza...
363 Reviews
Ooni Koda 12 Gas Pizza Oven – Award Winning Outdoor Pizza…
  • Our Ooni pizza oven is much more than a pizza cooker – use your pizza ovens to roast meat, fish and vegetables
  • Convenient: Ooni Koda is can fire up in 15 minutes and cook 13″ pizzas simply by turning a dial
  • Gas-powered: the built-in gas ignition means instant flames, with an adjustable heat control dial for effortless cooking

Detailed Review ooni pizza oven

Hot, hotter, Ooni

If you want really good pizza, you need your own dough, a blazing hot pizza stone and well-balanced top heat. A few years ago I came across the Ooni 3 pizza oven and had to strike. 

The manufacturer promised temperatures of 500 ° C and finished pizza in 60-90 seconds. And what should I say? It was true! With a little practice, more on that later, I had prepared the best pizza of my life.

And no sooner had I mastered the equipment and technology than the Ooni British brought out a new oven. But my pizza was better than any I’ve made before. Is there more?

Enter: Ooni Koda Pizza Oven

Visually, you could think that a mini spaceship has landed. The Koda is rounder and, especially in the interior, much tidier than the Ooni 3. In the 16-inch version, however, it is also really big, but it also bakes larger pizzas.

Theoretically up to 40 centimeters fit on the stone, in practice it is more like 35 centimeters – enough for all five people in the household to get a piece.

Despite the size, the stove can be set up in no time by two people: unfold the stilt-like legs, place the Koda 16 on a stable surface, insert a stone and connect the gas bottle – done. Breaking the monstrosity of cardboard into pieces that are suitable for paper bins takes significantly longer.

If you have the ingredients ready, ignite now and enjoy your first pizza in 25 minutes.

Consistently improved concept

The Koda doesn’t make anything new, but everything is better than its predecessor. Only gas is used as fuel in the Koda.

Instead of a concentrated heat source in the rear part of the stove, as in the Ooni 3, the burner flanks the entire rear and left edge of the interior.

This ensures even heat distribution on the stone, more power overall and – and this is most important in practice – you only have to turn the pizza once. With the Ooni 3, I had to turn three times to get all four “quadrants” of the pizza perfect.

Another positive thing is that the pizza stone has a clean border in the interior, so you can’t accidentally push the pizza against the burner if you don’t get it right with the shovel. The risk of a serious pizza accident with a stone that has been hewn in is considerably reduced here

Performance that impresses

After twenty minutes the infrared thermometer in the center of the stone shows a whopping 450 degrees Celsius, at the edge closer to the burners I measure the promised 500 degrees almost exactly.

At this temperature you have to be careful like the notorious shooting dog. The dough rises immediately, bubbles and the enormous top heat makes the sauce and cheese bubble. Thanks to the large opening of the Koda 16, you have a good view of the pizza.

The crispy brown is followed by seamlessly black spots – now at the latest it is time for the turnaround! Take out the pizza, turn it 180 °, put it back in and it is served approx.

20-30 seconds later. The developers have managed to balance the top and bottom heat so well that the bottom becomes perfectly crispy and the topping doesn’t burn.

No (baker) master falls from the sky

The greatest challenge with all pizza ovens is to get the still raw pizza on the pizza stone without accidents. It is strongly advised to practice this “dry”.

The moisture in the dough “slows”, which is why you always have to make sure that the pizza moves on the pusher.

On top of that, be economical with the topping, otherwise sluggishness will ensure that instead of the pizza, only half the topping ends up in the 500 ° C hell and the stone is completely absorbed.

But fear not, with a little practice you can put pizzas in the oven like you’ve never made anything else.

Conclusion

If this were a review of the Ooni 3, we would have had to talk about a less than perfect heat distribution, long heating-up times between two pizzas and a cooking space that is only moderately visible.

But Ooni did what a good manufacturer does: build a good product, listen to customer feedback and build an even better product.

If you want to complain, then maybe about the hefty surcharge of 170 euros compared to the “normal” Koda. If the Ooni 3 was supplied with a tin as a pizza pusher, you have to order this tool for the coda separately.

You notice it – we whine at the highest level. If you like pizza, you will love the Koda 16.