Last updated: August 17, 2026
Last updated: August 2026. This post contains affiliate links — if you buy through them I earn a small commission at no extra cost to you. Full disclosure.
The Ooni Koda 2 and the Ooni Fyra 12 are both made by Ooni, both cook 12-inch pizzas, and both reach extreme temperatures. But they’re fundamentally different ovens built around different fuels — and that difference shapes everything about the cooking experience. This comparison is for anyone deciding between a new Koda 2 and a used Fyra 12, or anyone who wants to understand whether wood pellets are worth the extra effort over gas.
The short answer: if you want convenience and consistency, buy the Koda 2. If you want genuine wood-fired flavour and don’t mind managing fuel, the Fyra 12 at the right used price is a compelling option — but it comes with a steeper learning curve and no manufacturer support since it’s been discontinued.
Specs at a Glance
| Ooni Koda 2 | Ooni Fyra 12 | |
|---|---|---|
| Fuel | Gas (propane/butane) | Wood pellets |
| Max pizza size | 14 inches | 12 inches |
| Max temperature | 930°F (500°C) | 950°F+ (500°C+) |
| Preheat time | 20 minutes | 15–20 minutes |
| Weight | 11.5 kg | 10 kg |
| Price | ~$399 new | Discontinued (~$150–250 used) |
| Status | Current model | Discontinued 2024 |
The Fuel Difference — This is What Actually Matters
Gas and wood pellets produce noticeably different results. Gas is instant — you turn a dial, it’s on, the temperature is consistent and predictable. There’s no fuel to load, no fire to manage, and no variation between cooks. You focus entirely on the pizza. This is why most people who cook pizza regularly end up on gas: it removes the variables and lets you iterate quickly.
Wood pellets give you flavour that gas simply cannot replicate. The Fyra 12 produces a subtle smokiness and char that’s closer to what you’d get from a wood-burning restaurant oven. It’s not dramatic — you’re not getting a campfire pizza — but experienced eaters will notice the difference. The trade-off is that you’re actively managing fuel throughout the cook. You feed pellets through the hopper at the back, monitor the flame, and adjust as you go. If the pellets are even slightly damp, the temperature drops and the fire struggles. This is manageable but it adds a layer of attention that gas doesn’t require.
Temperature and Performance
Both ovens reach the temperatures needed for genuine Neapolitan pizza. The Fyra 12 can actually run slightly hotter than the Koda 2 — wood burns hotter than gas at peak — and the Fyra 12’s chimney design creates excellent convection heat that flows over the top of the pizza. This gives the Fyra 12 a slightly better top-browning performance at its best.
The Koda 2’s temperature is more consistent. Once it’s up to heat, the stone stays at temperature reliably between pizzas. The Fyra 12’s temperature can fluctuate as you add pellets, which means the gap between pizzas needs to be slightly longer while the fire stabilises. For cooking one or two pizzas this is irrelevant. For cooking six in a row for a group, the Koda 2’s consistency becomes a meaningful advantage.
Pizza Size
The Koda 2 takes a 14-inch pizza; the Fyra 12 maxes out at 12 inches. For Neapolitan-style pizza, 12 inches is standard and most people never feel limited by it. The extra two inches on the Koda 2 gives you room to stretch larger bases or work with slightly more dough without feeling cramped on the stone.
Portability
The Fyra 12 at 10kg is the lighter oven, though not by much compared to the Koda 2 at 11.5kg. Both fold flat and fit in a car boot without issue. The practical difference in portability is actually the fuel: gas requires a propane or butane canister which you can pick up at any hardware or outdoor shop. Wood pellets require a bag of pellets, which is bulkier and needs to be kept dry. For camping or festival cooking, gas is significantly more convenient.
The Discontinued Problem
The Fyra 12 was discontinued by Ooni in 2024. Ooni no longer sells it new, no longer covers it under warranty, and replacement parts — particularly the pellet hopper and the stone — are getting harder to find. This isn’t a dealbreaker if you buy a used one in good condition, but it’s worth knowing before you commit. If the stone cracks two years from now, you may struggle to replace it at a reasonable cost.
Used Fyra 12s appear regularly on Facebook Marketplace, eBay, and Craigslist. At $120–160 in good condition it’s a very good deal. At $200+ the gap to a new Koda 2 starts to close to the point where the discontinuation risk and lack of warranty tip the balance toward the Koda 2. Before buying used: check that the hopper is intact, the stone has no cracks, the igniter sparks cleanly, and the chimney is not blocked or corroded.
Which Should You Buy?
Buy the Koda 2 if you want consistency, convenience, and a current-model oven with manufacturer support. Gas removes the variables, the Koda 2’s dual-zone burner is the best Ooni has made in this size, and at $399 it gives you a long-term oven without the used-market unknowns. If you’re new to pizza ovens, the Koda 2 is also the easier oven to learn on — turn it on, get it to temperature, cook. No fuel management required.
Buy a used Fyra 12 if wood-fired flavour genuinely matters to you, the price is under $160, and you’re comfortable managing a live fire during the cook. The Fyra 12 was a well-designed oven and at the right price it remains a serious option for a first wood-fired experience. It’s not the best long-term buy given the discontinuation, but as a low-cost entry point into wood-fired cooking it still makes sense.
For more context on how the Koda 2 compares to other current models, see our Ooni Koda 2 vs Koda 16 and Gozney Arc vs Ooni Koda 2 comparisons.
Frequently Asked Questions
Is the Ooni Fyra 12 still worth buying?
At the right used price, yes. Under $160 in solid condition it’s a good deal for anyone who wants to experience wood-fired cooking without spending full price on a current model. Above $200, the lack of warranty and discontinued status make the Koda 2 at $399 new look more attractive despite the price difference. The Fyra 12 is not a bad oven — it was discontinued because Ooni shifted strategy, not because it stopped working well.
Does the Ooni Fyra 12 produce better pizza than the Koda 2?
In terms of flavour, potentially yes — the wood pellets add a subtle smokiness gas cannot replicate. In terms of consistency and ease of getting great results, the Koda 2 wins. The Fyra 12’s ceiling is slightly higher in the hands of someone who knows how to manage the fire well. For most home cooks, the Koda 2 will produce better results more reliably because it removes the fuel management variable entirely.
What replaced the Ooni Fyra 12?
Ooni discontinued the Fyra 12 in 2024 without a direct like-for-like replacement in the pellet category. The closest current Ooni option for wood-fired cooking is the Karu 16, which takes wood, charcoal, and gas and is a larger, more expensive oven. If you specifically want pellet cooking in a compact form, the used Fyra 12 market is currently your only Ooni option.
Can you use the Ooni Koda 2 with wood?
No. The Koda 2 is gas only — there is no wood or multi-fuel option available for it. If cooking with wood or wood pellets matters to you, the Koda 2 is not the right oven. Consider the Ooni Karu 2 instead, which supports wood, charcoal, and gas in the same oven.
Gear mentioned in this article (paid links)
Ooni Koda 2 – Amazon US
Ooni Karu 2 – Amazon US
Ooni Digital Infrared Thermometer – Amazon | Amazon US
About Ian Armstrong
I'm Ian Armstrong, a home cook and pizza oven obsessive based in the UK. Over the past four years I've owned and cooked on a Gozney Roccbox, Ooni Karu, Ooni Koda, and Gozney Arc — putting each one through real-world use in my back garden across all seasons, not just ideal summer conditions. I test dough hydration, preheat times, fuel efficiency, and how each oven handles everything from Neapolitan pizza to sourdough bread and Sunday roasts. Everything on Wood Fired Pizza Gear comes from hands-on experience. No sponsored placements, no guesswork — just honest assessments from someone who's burned a lot of dough getting it wrong so you don't have to.
