Ooni Koda 12 Gas Pizza Oven – 12" Standard Outdoor Pizza Oven, Includes 28 mBar Regulator and Gas Hose, Propane Grill Reaches 950°F

I've always been a pizza enthusiast, and I've tried everything from frozen pizzas to takeout, but nothing compares to the magic of homemade pizza. The Ooni Koda 12 Gas Pizza Oven has truly been a game-changer in my quest for the perfect homemade pizza. Let me break down the pros and cons of this fantastic pizza oven. Pros: Speed and Convenience: The Ooni Koda 12 heats up incredibly quickly, reaching temperatures of 932°F (500°C) in just 15 minutes. This means you can have a mouthwatering pizza ready in minutes, making it perfect for spontaneous pizza nights with family and friends. Authentic Wood-Fired Flavor: This oven uses propane gas and a stone baking board to recreate the flavor and texture of a traditional wood-fired pizza oven. The results are nothing short of remarkable, with perfectly crispy crusts and a delightful smoky aroma. Portability: The lightweight and compact design make it easy to move around and store when not in use. You can take your pizza party anywhere – from the backyard to a picnic in the park. Easy to Use: Even if you're not a seasoned pizza chef, the Ooni Koda 12 is incredibly user-friendly. It comes with a convenient one-touch ignition and precise temperature control, allowing you to achieve consistent results every time. Versatile: It's not just for pizza! I've used it to cook a variety of dishes like flatbreads, roasted vegetables, and even desserts. The possibilities are endless. Cons: Price Tag: While the Ooni Koda 12 is a fantastic investment for pizza lovers, it does come with a relatively high price tag. However, considering the quality and versatility, I believe it's worth every penny. Outdoor Use Only: This oven is designed for outdoor use due to the propane gas setup. It's not suitable for indoor cooking, so you'll need to plan accordingly based on your climate and space. In conclusion, the Ooni Koda 12 Gas Pizza Oven has elevated my pizza-making game to a whole new level. The authentic wood-fired flavor, speed, and convenience are unbeatable. While it may be a bit pricey and limited to outdoor use, the results speak for themselves. If you're a pizza aficionado looking to take your homemade pizza to the next level, I highly recommend the Ooni Koda 12. It's a game-changer that will have you craving homemade pizza every night!

Update: Since my original review nearly four months ago, I’ve had the opportunity to make dozens of pizzas in the Ooni Koda and have some additional comments I’d like to share. I’ve learned that with practice, it is possible to produce an excellent Neapolitan style pizza, with a crisp exterior and soft, chewy interior crust. To do so, I’ve had the best luck by following a few rules: Preheat the center of the stone to around 750F. Limit the diameter of the pizza to no more than 10-inches. Turn the temperature down a notch just before launching the pizza. Launch the pizza near the front of the oven. In spite of my best efforts, I’ve still not been able to get the bottom of the crust to brown like a full sized, wood burning oven, but considering its small size, reasonable price and go anywhere portability, that’s seems like a reasonable trade off! At this point I’d give the oven 4-stars. What drove my rating to 5-stars is Ooni’s fantastic customer service. About two weeks ago I found that my oven wouldn’t stay lit. I contacted Ooni customer service and explained my problem to Emily. Within 3-days I had a new gas regulator show up on my door step. Unfortunately, that didn’t correct the problem. I once again contacted Emily, explained that the problem persisted, and within 4-days received an entirely new oven, which by the way, works perfectly! That type of exceptional customer service deserves an extra star! Ooni deserves your business! On the positive side, this little oven is well built and truly portable. With practice, it is possible to get nice leopard spotting on the crust and as long as you don’t overdo the toppings, they come out nicely cooked. The one thing that really hurts this oven is the fact that it is nearly impossible to get proper browning (leopard spotting) on the bottom of the crust, without burning the outer crust. The only way I have found to avoid this is to make a very small pizza allowing me to keep the back edge far from the flame. Even with a small thin crust pizza, dough hydration, flour type and fermenting technique are super critical with this oven in order to get proper browning of the bottom crust. Ooni has done a nice job of designing this oven, however with an oven this compact, there are many challenges to overcome. In this case, the problem is clear, the solution maybe not so. There is too much temperature disparity across the surface of the stone (front to back), and between the stone and the oven cavity. Not only has this been my experience, but that of virtually every user of this oven that I’ve encountered in person and on the various internet pizza forums. Ooni is certainly aware of this problem and really needs to find a solution if this oven is going to be taken seriously.

I am liking it a lot so far. Easy to set up. Lighting it takes a little bit of a learning curve. Has a little safety that won't let you turn the gas on quickly, which feels like overkill. The lighting process is a bit inconvenient requiring you to press in awkwardly, turn and hold. Once it gets going, it cooks well and the heat adjustment works well. Watch out the top gets hot! Made some great pizzas though, and easy to work with otherwise. Was a very good prime day deal.

After watching the videos on-line, this pizza oven has been so easy to use. Quick preheat. Constant temperature. I debated whether I should get the 16" size but the 12" size is absolutely perfect. A useful tip from my neighbour who has the same oven, was to turn the heat down a bit once you launch the pizza into the oven. You still need to turn the pizza so I keep a BBQ spatula/fork handy to help turn the pizza on the peel. Using the Ooni pizza recipe for pizza dough (with 00 pizza flour) was the best. It's delicious and fun to make. I would suggest that an improvement that the manufacturer could make is to have the folding legs lock when they are in place; helpful especially if the oven needs to be slightly moved when hot. I originally ordered this oven from RONA as a birthday gift, but after 4.5 weeks of them mishandling the special order that was made in-store (saying they forgot to place the paperwork in the right drawer - what??? - and even blaming the manufacturer). I finally demanded a refund, immediately ordered this product from Amazon and received it the next day. Amazon's delivery timeline came through for this gift.

Si vas a comprar un horno para pizza de esta marca... gengo una sola recomendación... compra el de 16, espera a que este de oferta y compralo... este de 12 es fantastico no me mal interpretes.. .solo que la verdad una vez que este la pizza en el horno necesitas cierto espacio de maniobra con las palas y en el de 12 puede ser que te sientas un poco apretado... ademas el de 16 tiene dos quemadores uno al fondo y el otro lateral... este tiene solo uno al fondo.... es suficiente como para que tus amigos te diga "no inventes se hace en 3 minutos?"... SI SI ES SUFICIENTE pero siempre es mejor un poco mas de espacio par amaniobrar tu pizza un avez en el horno. Por todo lo demás.. no esperes, si encuentra que el horno trae algun descuento (con paciencia salen cada cierto tiempo.. yo lo compre como con 2000 pesos mexicanos de descuento) y no me arrepinento ni tantito.. gran compra... No te deseperes... las primeras 5 pizzas seran un gran fracaso, se romperan adentro, saldra humo de forma substancial, pero conforme comiences a tener buena receta de masa y utilices semola de maiz en la pala para que no se peque la masa al 5 o 6 intento de meter la pizza al horno lo lograrás y a partir de alli será puro disfrute!!! Si te gusta hacer pizzas COMPRALO.. ademas esta super padre y se ve medio minimalista.

Es ist natürlich ein Ofen für den rein privaten Gebrauch, weil nur eine Pizza reinpasst. Die braucht dann je nach eingestellter Hitze zwischen 1,5 bis 7 Minuten. Das ist übrigens genial, weil sie dann entweder neapolitanisch (weich und saftig) oder durch und durch knusprig zubereitet werden kann - je nach Geschmack. Ich empfehle den Kauf eines Infrarot-Thermometers, um die Temperatur des Steins zu messen (kostet im Baumarkt um die 20 €). Ein bisschen knifflig ist es, die unterschiedliche Hitzeverteilung im Ofen zu handhaben - hinten ist es viel heißer als vorne, weshalb man die Pizzen bei hoher Temperatureinstellung unbedingt alle 15 bis 30 Sekunden drehen oder zumindest kontrollieren muss. Am besten nicht zu weit nach hinten schieben, weil da eine irrsinnige Hitze raus kommt - da geht es wirklich um Sekunden, bis die Pizza schwarz wird!

As it is brand there is no doubt in the design and its working. It gives very subtle results and very user friendly. I will recommend this product for pizza lovers.

anche se il vero problema è l'impasto, vengono ottime pizze margherite come quelle di Napoli.