Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image
Ooni Koda 16 Gas Powered Pizza Oven product image

Ooni Koda 16 Gas Powered Pizza Oven

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About This Item

DESIGN & DETAILS:

  • Gas powered design delivers maximum control
  • Able to reach up to 950°F in 20 minutes
  • Cooks stone-baked pizzas in just 60 seconds
  • Extra large 16” cooking area for pizzas, breads, and more
  • L-shaped flame design allows for easy one-turn cooking
  • Built-in gas ignition for fast & enjoyable cooking
  • Foldable legs for easy transport & storage
  • 0.6” Cordierite stone baking board
  • Compatible with natural gas using Ooni® conversion kit (sold separately)
  • Brand : Ooni
  • Country of Origin : Imported
  • Style : UU-P0AB00
  • Web ID: 20ESLAKD16XXXXXXXCAC
  • SKU: 21850863
Read More
Temperature Gauge950°F
Manufacturer Color/FinishPowder Coated
Cooking area16"
Assembled Height (Inches)14.7 in.
Assembled Depth (Inches)25 in.
Assembled Width (Inches)23.2 in.
Fuel TypeLiquefied Petroleum Gas
Sub-BrandOoni
Lid MaterialSteel
Powder-coated steelYes
Product Dimensions24.8 x 23.23 x 14.57 inches
Shipping Dimensions17 x 29 x 27.75 in.
Assembled Weight (lbs.)40.1 Pounds
Shipping weight59.52 lbs.
WarrantyOne-year Warranty Included. Extendable to five years when registered within 60 days of purchase.
Folding3 Foldable Legs
PortableYes
Color/Finish FamilyBlack

REVIEWS

4.7
100%
Recommended

3,330 Reviews

Images

Designed For Neapolitan Pizza

At 900 degrees in the back left, you have about 25 seconds before the pizza starts to burn. My most successful pizzas have been turning off the oven just before launch and then back on after a few minutes to brown the cheese. So there is a “dance” and a learning curve to the process. Will I enjoy learning it or wish I had something that was a little more hands off is yet to be seen.

Love It.

I haven't branched off from basic pizza preparation and I am still fine-tuning my skills. My first couple pizzas were a bit toasty on the outside and doughy on the inside. Since then, I turn the heat all the way down for the actual bake and then back to max to ready the stone for the next one. I've also started to preheat it for 45 minutes to get the stone more uniformly hot. I do think the instructions could have been more clear about temp control during the cook. But I love it. Last night was the best pizzas so far!

Trying To Return It. Too

Trying to return it. Too burns and crust is soggy. Tried 3 times.

Love It

I absolutely love my Ooni Koda 16 pizza oven. Like everyone says, there is a learning curve. It took me a few bakes to get used to it, but now I understand the oven more. So be patient. I love it! Its well designed and pizza comes out great every time.

Great Design, But Uneven Cooking Performance

The Ooni Koda 16 oven is very beautiful, practical, and lightweight, but I expected more. The pizza burns on top very quickly, while the bottom doesn't cook the same way. Even though the laser shows the stone is at 750°F, when I place the pizza, it doesn’t feel like it's cooking the bottom with the same intensity as the top, and if I leave it longer, the top burns. Also, unlike other ovens, the L-shaped burner is very good, but the other side of the pizza barely cooks, so you have to rotate it many times to balance the cooking. One of my main issues is that when I try to do the first turn, it's hard to grab the pizza from underneath because there's still a slightly raw spot, and if I don't rotate it quickly enough, it burns. Obviously, it's very different from the large wood-fired ovens I’ve worked with before.

Read All Reviews (3,330)