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A home kitchen oven tops out well below the heat needed for a classic stone baked pizza. That is why so many people who love pizza end up looking at outdoor ovens. The Ooni Koda 16 is one of the most popular options because it runs on gas. There is no fire to build and no wood to manage. You connect it, light it, wait for it to heat up and start cooking.
Who makes it
The Koda 16 is made by Ooni. The company says it launched the world's first portable pizza oven in 2012, creating a new category and turning pizza eaters into pizza makers. Ooni was founded by Kristian Tapaninaho and Darina Garland, and today it makes a full range of outdoor ovens including gas, multi fuel and electric models.
What the Koda 16 is
The Ooni Koda 16 is a gas powered outdoor pizza oven. Ooni says it can reach up to 950 degrees Fahrenheit (500 degrees Celsius) in just 20 minutes and cook a pizza in as little as 60 seconds. The interior is large enough for a 16 inch pizza, with room to rotate it as it cooks, and it can also handle a large cut of meat or a loaf of bread.
- Fuel: gas
- Maximum temperature: up to 950 degrees Fahrenheit (500 degrees Celsius)
- Heat up time: about 20 minutes
- Cooking area: fits a 16 inch pizza
- Burner: L shaped for more even heat distribution
- Stone: cordierite baking stone
- Safety: Flame Safety Device and a side mounted gas dial
Why it is cool
Gas makes high heat cooking far less fussy. With a wood fired oven you have to build and maintain the fire. With the Koda 16 you simply turn the dial. Ooni pitches it as a way to focus on the food and the people around you rather than on tending a flame.
The L shaped burner is a key design detail. Ooni says it gives more even heat distribution and makes cooking easier. The cordierite stone holds heat to crisp the base, while the flame rolls over the top to finish the crust and melt the cheese.
The safety features are reassuring too. A Flame Safety Device automatically cuts the gas supply if the flame goes out during use, and the gas dial sits on the side to keep your hand away from any flare up on ignition. Ooni also says the oven is ready straight out of the box with very easy assembly.
Tips for great results
Give the oven its full warm up time so the stone is properly hot before the first pizza goes in. Stretch your dough on a floured peel and keep toppings light, since a heavily loaded pizza is harder to launch and cooks unevenly. Turn the pizza every 15 to 20 seconds so each side faces the flame. Lower the flame for thicker pizzas or for cooking meat and vegetables, which need more time and less intense heat from above.
How to care for it
Ooni says cleaning is simple. Turn the heat up and let the Koda 16 burn off food spills on the stone, then brush away the ash once it cools. Store the oven under a cover or indoors to protect it from the weather when it is not in use, and check the gas hose and regulator connection before each cook.
Who should buy it
Buy the Koda 16 if you want to make larger pizzas at home, if you prefer the convenience of gas to managing wood, or if you host friends and want an oven that can turn out pizza quickly. It is also a good pick for people who want to try searing steak or roasting vegetables at high heat.
Skip it if you only have a small balcony, if you love the ritual and flavor of cooking over live wood, or if you rarely make pizza. A smaller oven or a multi fuel model may suit you better.
More for outdoor cooking? Read our Weber Original Kettle guide, our best cast iron skillets, our look at Snow Peak camping gear and the MSR PocketRocket 2. Find more in our buying guides hub.
