This Ooni Koda 2 review covers build quality, real-world performance, and whether it is worth the money.
The Ooni Koda 2 is the second-generation compact gas oven from Ooni, and it is worth being clear from the start: it replaces the old Koda 12, not the Koda 16. If you are weighing up the Koda 2 against the Koda 16, you are comparing two different things. The Koda 2 gives you a 14 inch cooking floor in a body you can carry with one hand. The Koda 16 gives you 16 inches and a fixed spot on the patio. Which one suits you comes down to how much space you have and whether the oven goes back in a shed after every cook.
The headline change from the original Koda 12 is the G2 Gas Technology burner, a patent-pending tapered-flame design that Ooni says holds the stone at a steadier temperature and reheats the stone around 20% faster between bakes. The cordierite stone is also around 50% thicker than the one it replaces, which helps it store heat. On a practical level, that means you should be able to fire in a second pizza reasonably quickly after the first without waiting for the stone to recover.
Specifications
| Max pizza size | 14 inch |
| Cooking stone | 15 mm cordierite |
| Max temperature | 500C (932F) |
| Preheat time | 15 to 20 minutes |
| Fuel | Propane gas only |
| Burner | G2 tapered-flame gas burner |
| Dimensions | 545 x 472 x 333 mm |
| Weight | 16 kg |
| Warranty | 1 year standard, 5 years with registration |
Compact and genuinely portable
At 16 kg and 545 mm wide, the Koda 2 is one of the few 14 inch ovens a single person can reasonably lift and carry to the garden, fire up, and then return to a cupboard or shed when they are done. That matters on a small UK patio or a balcony where there is no room to leave anything out permanently. The folding legs mean it packs away fairly flat and does not take up much storage space.
Compared to the Koda 16, the difference in portability is significant. The Koda 16 weighs around 20 kg and is 730 mm wide, which is a different category of object to haul around. If your situation involves regularly moving the oven in and out of storage, the Koda 2 is the easier choice.
The G2 burner and what it means in practice
Ooni’s G2 burner is the most talked-about improvement in this generation. The tapered flame is designed to push heat more evenly across the stone, reducing the temperature swings that older gas ovens suffered from. Independent testing in the US found the stone temperature variation dropped from around 350 degrees Fahrenheit in the original Koda 12 down to around 180 degrees in the Koda 2 with the G2 burner. That means fewer scorched bases on one side and undercooked bases on the other.
The same testing also found the Koda 2 is notably more gas-efficient than the Koda 16. Roughly 0.73 lbs of propane per 10 pizzas, versus around 1.3 lbs for the Koda 16. That is not a decisive factor for most people, but over a summer of regular cooking it adds up.
The learning curve: managing the flame
Not all testing has been as positive. A detailed instrumented review from the US found that the top of the chamber ran significantly hotter than the stone during cooking, which caused toppings to char before the base was fully done. The reviewer also criticised the control dial, which has no temperature markings at all, making it very hard to set a consistent flame level without a reference point.
UK reviews from lifestyle testers who ran multi-pizza sessions were more enthusiastic, reporting even colouring, reliable crust puff and quick stone recovery. Both readings are probably true: the Koda 2 rewards a properly preheated stone and a flame you ease back after launching the pizza, and it punishes a set-and-forget approach. If you are willing to stay engaged with the cook and adjust the flame as needed, results are excellent. If you expect to set it and walk away, there is a steeper learning curve.
An infrared thermometer is close to essential for this oven. With no dial markings and no built-in thermometer, you need a way to read the stone temperature before you launch. Without one, you are guessing.
No built-in thermometer
This is the Koda 2’s most obvious omission compared to competitors at a similar price point. The Gozney Roccbox has a built-in thermometer. The Ooni Karu 2 has a built-in thermometer. The Koda 2 does not. Given how important stone temperature is to getting a good Neapolitan pizza, and given that the dial gives you no guidance on where you are, this feels like a gap that Ooni should have addressed in a second-generation product.
It is not a dealbreaker. A decent infrared thermometer costs around £20 to £30 and solves the problem. But factor that cost in when you are comparing prices with competitors that include one as standard.
Propane only
The Koda 2 runs on propane and nothing else. There is no wood or pellet option and no way to add one. If you want the option to cook with wood, the Ooni Karu 2 is the oven to look at. It is heavier and costs more, but it gives you a gas burner and the option to fire with wood or charcoal for a smoky flavour the Koda 2 cannot replicate.
For most people who want a straightforward gas oven that heats up quickly and is easy to use, gas-only is not a problem. But if you have any interest in experimenting with wood firing, the Koda 2 does not give you that option.
Ooni Koda 2 vs Koda 16
These ovens get compared often, but they are not direct alternatives. Here is how they differ in practice:
| Koda 2 | Koda 16 | |
|---|---|---|
| Max pizza size | 14 inch | 16 inch |
| Weight | 16 kg | 20 kg |
| Width | 545 mm | 730 mm |
| Built-in thermometer | No | No |
| Fuel | Gas only | Gas only |
| Gas efficiency | Better | Higher consumption |
| Best for | Small patios, storage-in | Families, fixed spots |
The Koda 16 is the better oven for cooking for four or more people in one sitting. A 16 inch pizza feeds a family; 14 inches means more turns and longer waits between rounds. But if you are cooking for two, have a small garden, or need to store the oven between uses, the Koda 2 is the smarter buy.
Who should buy the Ooni Koda 2
The Koda 2 is the right choice if your priority is a compact, genuinely portable gas oven with a 14 inch stone and good heat recovery between pizzas. It suits a small UK patio, a shared garden, or anywhere you need to be able to lift the oven and put it away after every session.
You will get the best results if you pair it with an infrared thermometer, preheat fully for 15 to 20 minutes, and manage the flame actively during cooking rather than leaving it at full blast. With that approach, it produces excellent Neapolitan-style pizza. Without it, the results can be inconsistent.
If you want to cook 16 inch pizzas, or for a family where four people are eating at once, the Ooni Koda 16 is the more practical option. If you want wood-fired flavour, the Ooni Karu 2 is worth the extra cost. But for compact gas cooking done well, the Koda 2 is Ooni’s current best option at this size.
Check the current price of the Ooni Koda 2 on Amazon
If you haven’t sorted out a stand for your oven yet, see our guide to the best pizza oven tables — it covers the Ooni modular table and the best budget alternatives.
Comparing the Koda 2 with Gozney’s rival gas oven? See our full Gozney Arc vs Ooni Koda 2 comparison.
Deciding between the Koda 2 and the larger 16-inch model? See our Ooni Koda 2 vs Koda 16 comparison.
Deciding between the Koda 2 and the older Koda 12 second-hand? See our full Ooni Koda 12 vs Koda 2 comparison.
