Ooni Koda 2 Review

Space and handling

How large and heavy is the Ooni Koda 2?

The Koda 2 weighs 16kg and measures 545 × 472 × 333mm. I can move it between my garage and garden without much trouble, and it takes up far less storage space than the Koda 16. It is heavier than the Koda 12, but the extra cooking room justifies that difference for me.

Ooni instructs owners to remove the stone before moving the oven. Handling it separately makes my short garage-to-garden routine less convenient and stops the Koda 2 feeling quite as grab-and-go as the smaller model.

Fuel and heat

How hot does the Ooni Koda 2 get?

The Ooni Koda 2 runs on propane gas and is for outdoors. Its maximum temperature is 500°C.

I preheated the stone to about 800°F (427°C) in 25 minutes, then lowered the flame for a Roman-style pizza. After roughly four minutes and several turns, the base was evenly light brown rather than burnt in one area or raw in another. The top crust was a little pale on that first attempt, so the result was promising rather than perfect.

Buyers willing to trade some cooking room for wood and charcoal should read the Ooni Karu 2 review.

Capacity

What size pizza can the Ooni Koda 2 cook?

The Ooni Koda 2 accommodates pizzas up to 14 inches. The oven measures 545 × 472 × 333mm, so it needs a generously sized, stable work surface.

For me, 14 inches is the right compromise. I found the Koda 12 cramped when launching and turning a pizza, while the Koda 16 would have taken up too much room in my garage. The extra two inches make the cooking floor more forgiving without pushing the oven into large-format territory.

For the lighter original model, our Ooni Koda 12 review puts its smaller capacity in context.

Controls

How do the Ooni Koda 2 controls and monitoring work?

I found the igniter and side-mounted control easier to use than those on my Koda 12. Together with the stronger tapered burner and thicker stone, the control made it easy to lower the flame after launch and manage the base colour. That improvement addresses one of my main frustrations with the original oven.

Long-term use

How has the Koda 2 held up after six months?

After roughly six months, I still enjoy the Koda 2 and consider it a worthwhile upgrade from the Koda 12. I have used it for pizza rather than roasting or other types of cooking, and the larger floor, steadier base cooking and easier controls are the improvements I notice each time I use it.

Trade-offs

What are the Ooni Koda 2’s main limitations?

I encountered inconsistent stone fit across the units I handled. One stone rocked and sat visibly unevenly, with its right side raised and its left below the oven lip. Ooni replaced a poorly seated unit quickly and the replacement stone sat level; movement on another occasion did not affect the cook.

I also recorded about six flame-outs during one preheat and cook, although the problem did not recur on another occasion. That does not establish a failure rate, but it is enough for me to recommend checking that the stone sits evenly and watching the flame through a full preheat before cooking for guests.

Our Ooni Koda 12 vs Koda 2 comparison examines whether the extra cooking room is worth the additional weight.