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Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Pizza Oven, Portable Pizza Oven For Fire and Stonebaked 12 Inch Pizzas, With Gas Hose & Regulator, Countertop Pizza Maker, Outdoor Pizza Cooker

4.5 4.5 out of 5 stars 999 ratings

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Available at a lower price from other sellers that may not offer free Prime shipping.

Purchase options and add-ons

Brand ooni
Color Black
Heating Method Propane Gas
Finish Type Brushed
Fuel Type Propane Gas

About this item

  • 60 SECOND PIZZA – Reaching temperatures of up to a massive 950°F - twice that of a normal domestic oven! - The Koda 12 outdoor pizza oven will be ready to go in 15 minutes and can cook authentic stone baked pizza in just 60 seconds - Giving you more time to sit back, relax and enjoy great pizzas!
  • ULTRA EFFICIENT – The powder coated carbon steel shell offers incredible heat retention, which combined with the efficiency and simplicity of using gas, result in an extraordinary cooking experience, all at the turn of a dial. Includes a 28mbar regulator and gas hose attached so all you need to do is attach it to your gas tank.
  • EASY TO USE – Ready to go straight out of the box! Simply unfold the legs, insert the pizza stone baking board, connect up to a gas tank and you’re ready to go. Featuring instant gas ignition, you will be cooking your favourite pizzas in no time.
  • VERSATILE – We believe that everybody deserves great pizza and our Ooni Koda 12 gas pizza oven has been designed and developed with that sole purpose in mind – Or maybe you want to roast some meat, fish or veg? Because if you combine the Koda 12 with one of the Ooni cast iron cooking accessories, it becomes more than a pizza oven!
  • WORLD RENOWNED – Ooni pizza ovens are making great pizzas in gardens and outdoor kitchens in over 50 countries around the world – Our portable and easily stored countertop ovens are a great addition to any outdoor kitchen – Come and join the pizza party!

Customer ratings by feature

Easy to assemble
4.6 4.6
Flavor
4.1 4.1
Easy to use
3.9 3.9
Value for money
3.8 3.8

Frequently bought together

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Get it as soon as Tuesday, Apr 2
Only 16 left in stock - order soon.
Sold by Ooni USA and ships from Amazon Fulfillment.
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Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Pizza Oven, Portable Pizza Oven For Fire and Stonebaked 12 Inch Pizzas, With Gas Hose & Regulator, Countertop Pizza Maker, Outdoor Pizza Cooker
Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Pizza Oven, Portable Pizza Oven For Fire and Stonebaked 12 Inch Pizzas, With Gas Hose & Regulator, Countertop Pizza Maker, Outdoor Pizza Cooker
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Price$399.00-11% $710.00
List:$799.00
$599.00-10% $159.00
Typical:$177.00
-20% $278.23
List:$349.00
$96.53
Delivery
Get it as soon as Tuesday, Apr 2
Get it as soon as Monday, Apr 1
Get it Apr 4 - 5
Get it as soon as Tuesday, Apr 2
Get it as soon as Monday, Apr 1
Customer Ratings
Flavor
4.1
4.3
4.6
4.6
4.2
4.7
Easy to use
3.9
4.3
4.4
4.4
3.9
4.9
Value for money
3.8
3.8
4.0
4.5
4.4
4.6
Easy to assemble
4.6
4.5
4.8
4.8
4.6
Easy to clean
4.2
4.3
4.6
Sold By
Ooni USA
Brothers 441 Brands
Ooni USA
FayWorld
Brothers 441 Brands
Satisfying Customers
capacity
12 cubic inches
60 liters
16 cubic inches
12 cubic inches
heating method
Propane Gas
Wood Fired
Propane Gas
Wood Pellets
Conduction
fuel type
Propane Gas
Wood and Charcoal or Propane Gas
Propane Gas
Wood
Natural Gas
special feature
Lightweight,Portable
Manual
Automatic Shut-Off
Built-in Thermometer, protable, stone baking
Manual
installation
Countertop
Countertop
Countertop
Countertop
Countertop
Countertop
finish type
Brushed
Wood
Powdered Stainless Steel
Stainless Steel
Powder-coated,Steel

Product information

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Ooni

Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Pizza Oven, Portable Pizza Oven For Fire and Stonebaked 12 Inch Pizzas, With Gas Hose & Regulator, Countertop Pizza Maker, Outdoor Pizza Cooker


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Product Description

Ooni Koda 12


A portable, powerful outdoor oven created for convenience. Koda 12 tops 500°C in less than 15 minutes and bakes delicious Neapolitan-style pizza in 60 seconds.

Ooni Koda 12

What's In The Box

  1. Ooni Koda 12 pizza oven body with folding legs
  2. Cordierite stone baking board
  3. 28mbar gas regulator and hose ready to connect to your propane tank

Please Note: A pizza peel is essential to get cooking with your Ooni Koda 12 straight out of the box. Shop our full range of peels by visiting the Ooni Store.

Ooni Koda 12
Ooni Koda 12

Compact

Legs fold up and regulator detaches so you can tuck your oven away while not in use

Ooni Koda 12

Flame-cooked Flavour

The built-in, patented flame keeper device carries rolling flames down and onto food.

Ooni Koda 12

Efficient

Ceramic fibre insulation helps build and maintain your flame while keeping the exterior safe to touch.

Ooni Koda 12

Control

Ignite the burner with one touch and set your desired heat level.

We Are Ooni Pizza Ovens

Let’s #makepizza


Ooni began with a quest for authentic pizza — the type with flame-cooked toppings and a leopard-spotted crust. We’ve been empowering people with the knowledge and tools they need to make awesome pizza at home since 2012.

We want to make great pizza possible for everyone, anytime and anywhere hunger strikes.

Make it for yourself; make it for your friends; make it for the kids; make it for a crowd. It’s just so good.

Ooni Pizza Ovens

Ooni Koda 12

Ooni Koda 12

Ooni Koda 12

Ooni Koda 16

Ooni Karu 12

Ooni Karu 12

Ooni Karu 12G

Ooni Karu 12G

Ooni Karu 16

Ooni Karu 16

Ooni Fyra

Ooni Fyra

Volt

Ooni Volt 12

Customer Reviews
4.5 out of 5 stars
999
4.6 out of 5 stars
978
4.7 out of 5 stars
1,433
4.7 out of 5 stars
42
4.6 out of 5 stars
392
4.5 out of 5 stars
1,428
4.8 out of 5 stars
30
Fuel Type
Propane Gas Propane Gas Wood & Gas (adaptor required) Wood & Gas (adaptor required) Wood & Gas (adaptor required) Wood Pellet Electric
Pizza Size
12" 16" 12" 12" 16" 12" 12"
Unboxed Size
15.7 x 11.6 x 24.8″ 24.96 x 23.2 x 14.65″ 30 x 15 x 31″ 29.7 x 28.7 x 16.5″ 32 x 19.6 x 33″ 29.2 x 15.1 x 28.6″ 4.2 x 20.8 x 10.9″
Pizza Stone Size
13 x 13″ 16 x 16″ 13 x 13″ 13 x 13″ 16.7 x 24.5″ 13 x 13″ 13 x 13″
Weight
20.4lbs 40.1lbs 26.5lbs 34.17lbs 62.6lbs 22lbs 39.2lbs
Ready to Cook
15 minutes 20 minutes 15 minutes 15 minutes 15 minutes 15 minutes 20 minutes
Max Temperature
950°F 950°F 950°F 950°F 950°F 950°F 850°F
Where It Can Be Used
Outdoor use only Outdoor use only Outdoor use only Outdoor use only Outdoor use only Outdoor use only Both Indoor and Outdoor Use

Looking for specific info?


From the brand

Customer reviews

4.5 out of 5 stars
4.5 out of 5
999 global ratings

Customers say

Customers like the portability and speed of the pizza oven. For example, they say it's easy to move around and store. Customers are also impresseded with the appearance and quality. That said, some complain about the lighting and heat distribution. Opinions are mixed on value and ease of use.

AI-generated from the text of customer reviews

95 customers mention67 positive28 negative

Customers like the quality of the cooking oven. They say it is easy to use, produces professional quality pizzas in a small, compact package, and produces great results. The oven is great and works well for cooking meats with an iron skillet. It works well in breezy conditions. However, some customers feel the price is a lot over their budget for a high quality product.

"...Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?)..." Read more

"...The results are nothing short of remarkable, with perfectly crispy crusts and a delightful smoky aroma...." Read more

"...It was taking about 3 minutes to cook a pizza and the crust was a bit tough and dried out...." Read more

"This pizza oven is easy to use and makes perfect pizzas. Great purchase." Read more

35 customers mention35 positive0 negative

Customers like the speed of the cooking oven. They say it cooks pizzas quickly, with perfect cooking times. They also say it's easy to use and makes pizza fast and fun. Customers also mention that the oven heats up best when it can be kept out of the wind.

"...Pros:Speed and Convenience: The Ooni Koda 12 heats up incredibly quickly, reaching temperatures of 932°F (500°C) in just 15 minutes...." Read more

"...This little oven cooks a pizza in under a minute. I keep it on full whack. Launch the pizza, wait 20 seconds...." Read more

"...Put your pizza in and turn it every 30 seconds. Perfect pizza in about 3 minutes...." Read more

"...It's fast and easy to cook a pizza and the kids have a great time making their own pizzas...." Read more

12 customers mention12 positive0 negative

Customers like the appearance of the pizza oven. They say it looks good, is well designed, and produces excellent Neapolitan style pizzas. Some customers however, feel that the design is cheap.

"...Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled...." Read more

"...learned that with practice, it is possible to produce an excellent Neapolitan style pizza, with a crisp exterior and soft, chewy interior crust...." Read more

"...So I bought this oven. when I unboxed it, it looked nice, but I thought it would be more substantial...." Read more

"...This oven gets incredibly hot, looks great, and it easy to transport. I would highly recommend" Read more

12 customers mention12 positive0 negative

Customers find the portability of the cooking oven to be great. They say it's easy to move around and store when not in use. They also say it produces quality pizzas in a small, compact package. Customers also mention that it'd be a good product for the price.

"...Portability: The lightweight and compact design make it easy to move around and store when not in use...." Read more

"...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..." Read more

"...It is so easy to store, set us and use. Our friends have a wood burning and it’s close to impossible to control the heat...." Read more

"...It seemed light weight and honestly maybe worth about $200.00, and maybe $150 on sale.The problem I had was it would not light...." Read more

44 customers mention30 positive14 negative

Customers are mixed about the ease of use of the cooking oven. Some mention that it's pretty easy to use, and goes together so easy. They also say it'll make homemade pizza with ease. However, others say that it feels a little too small and hard to work around it. They mention that switching it on is a bit cumbersome, and that the position of the regulator/starter at the back is very low, making it difficult to launch your pizza.

"...Easy to Use: Even if you're not a seasoned pizza chef, the Ooni Koda 12 is incredibly user-friendly...." Read more

"This pizza oven is easy to use and makes perfect pizzas. Great purchase." Read more

"...The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator...." Read more

"Love the product. Easy to use and makes good pizza." Read more

22 customers mention15 positive7 negative

Customers are mixed about the value of the cooking oven. Some mention it's worth every dollar paid, the best oven in the price range, and a fantastic investment for pizza lovers. However, others say that it may be a bit pricey and limited to outdoor use.

"...Cons:Price Tag: While the Ooni Koda 12 is a fantastic investment for pizza lovers, it does come with a relatively high price tag...." Read more

"This pizza oven is easy to use and makes perfect pizzas. Great purchase." Read more

"...a full sized, wood burning oven, but considering its small size, reasonable price and go anywhere portability, that’s seems like a reasonable trade..." Read more

"...It is a bit expensive but worth the investment.It is absolutely self cleaning as advertised. Just brush off the stone, turn it over...." Read more

27 customers mention0 positive27 negative

Customers are dissatisfied with the lighting of the cooking oven. They say that the flame is too close to the pizza, causing it to burn and undercook. Customers also mention that the crust will catch on fire. They also say that it requires a bit of practice to avoid burning. Overall, customers are not happy with the quality and functionality of the product.

"...Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be..." Read more

"...About two weeks ago I found that my oven wouldn’t stay lit. I contacted Ooni customer service and explained my problem to Emily...." Read more

"...OUR KNOB MELTED...." Read more

"...cook a pizza evenly with the 12” pizza oven because it simply is missing the flames on the left and right sides of the oven...." Read more

14 customers mention0 positive14 negative

Customers are dissatisfied with the heat distribution of the cooking oven. They mention that it has a major temp problem, uneven heat distribution, and difficult to regulate the temperature inside the oven. Some say that the baking board will not get above 525 degrees fahrenheit.

"...There is too much temperature disparity across the surface of the stone (front to back), and between the stone and the oven cavity...." Read more

"...Uneven Heat Distribution: This is caused by the burner that is positioned in the bottom of the oven and does not have an extension laterally..." Read more

"...3. The biggest problem I experienced is that the oven is too hot and the flame is too close to pizza so my pizza burns even on minimal settings so..." Read more

"It requires a lot of practice not to burn the pizza. Maintaining temperature is also difficultBut once you get it, best pizzas ever." Read more

If you didn't give this 5-stars, you don't know how to use it. Useful Tips.
5 Stars
If you didn't give this 5-stars, you don't know how to use it. Useful Tips.
First off, I have NEVER made a pizza oven pizza in my life. I am a very competent chef and grillmaster, but I had zero experience with one of these contraptions. I purchased this to do make your own pizzas for our Bengals tailgate and hopefully for fun family nights in the future. We followed the Ooni dough recipe (00 flour is NOT something sold at every grocery store) and it was fantastic. Of course I watched several videos before using the oven, which is advised, but this oven is very easy to use. Some basic knowledge gleaned from the Ooni website is enough to get you going. My tips for a perfect pizza are:Does not come with any gas or tank. I used a full 15lb gas grill propane tank. I assume you could use a smaller tank with the same full size fitting. Hose is long enough to reach the table and set the tank on the ground.No peel included. I purchased the aluminum one with a folding wood handle (Chef Pomodoro) and it was absolutely perfect for this oven in every single way.I did not buy or use a laser pointer thermometer but after seeing they are less than $20 I probably would have. I don't see it as necessary but it would have been nice to know how hot my stone was.The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator. I suggest you make sure the oven is off when you turn the propane tank on. Also, I wasn't getting good gas flow until I turned the regulator so the hose was vertical (hose sticking straight up or down). You may have to turn the regulator, turn off the gas at the tank, off at the oven, and repeat a few times to get good gas flow. No idea why (could be a cheap finicky regulator?), but once I got the gas flow going, I haven't had a problem since (three uses). Also, try turning the gas on for a few seconds, then to off, then hold the knob pushed in for a few seconds (at the off position) before turning it counter clockwise to the max position to trigger the ignitor, and continuing to hold it in. You should be looking through the little hole in the back of the oven where you can see if you have a good flame. This is the trickiest part of using the oven. Don't get frustrated.Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be at 9-O'Clock. You should look into the mouth of the oven to confirm you have a good even flame rolling up to the top.Use a rolling pin to make flat even crust, it's not cheating is it? Makes for the best perfect crust. Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?) Don't make the edges thicker than the middle. Flatter the better.Preheat the oven on full blast for as long as possible. You CANNOT get it too hot.Don't try to make a pizza that is too big to fit in the oven. Isn't this just common sense? The smaller the pizza the easier it is to maneuver.After getting the oven as hot as possible (at least 15-20 minutes), turn the flame down as low as you can but still see a decent flame (not minimum flame) The dial isn't very linear, so you really just have to look in the opening and see the flame. It is admittedly difficult to adjust the flame and see the result at the same time (if not impossible). You will get a feel for the gas knob after a couple pizzas. If you keep the flame at max, or turn the dial down thinking you have decreased the flame without actually looking at the flame, you WILL burn your pizza, and fast.Keep the pizza as close to the front as possible. You want it as far from the back as you can get it. You will be turning the pizza, so don't worry about the front not cooking. Keep a close eye on the back of the pizza so as not to let it burn. Don't think you can simply time this and get a good result. You need to watch the pizza like a hawk. A few seconds can be the difference between perfect and charcoal. Expect you will have to turn it after about 90 seconds or so.Turning the pizza: YOU NEED TO TAKE THE PIZZA OUT OF THE OVEN TO TURN IT. So many complaints are about turning the pizza in the tiny little oven. Unless you have some magical pizza peel, I don't see any other way to do this. It is very simple, pull it all the way out, turn it by hand 180deg on your peel, put it back in. I suggest letting the pizza cook as long as possible before pulling it, make sure you peel is clean, dry, and floured. The bottom of your crust will be moist if you haven't let it set up long enough, or has too many wet toppings, or toppings have been on too long, etc. A wet crust stuck to your peel will make for a rough launch back into the oven (although surprisingly not impossible).Don't be afraid to leave the pizza in as long as you can, pulling and turning it several times. The whole process should really take you about three minutes or so, not 90 seconds. Keep in mind the closer to fully cooked your pizza is, the faster the back edge will burn. A raw crust just inserted in the oven can handle the heat a lot better than a nearly finished pizza. When its almost ready, you can go from underdone to on fire in a matter of 5 seconds on that back edge.For the best results, turn your fire back up to max after you pull your finished pizza and give your stone a few minutes to get back up to temp. This isn't absolutely crucial, but helpful. The flame should be at max when preparing your next pizza, turned back down when cooking it, and repeat. A proper session should be done with at least three people, like an assembly line, rolling, topping, and launching, so you don't get overwhelmed doing too much. If you are the oven master, that is all you will have time to do (maybe while drinking a beer). Also, I suggest having a chair in front of the oven so you can be at eye level comfortably, that way it is more comfortable to keep a close eye on the pizza.This may sound like a lot of work, and it is I suppose, but if you are having fun making the pizzas and everyone is freaking out over how cool your new gizmo is and delicious the pizzas are, isn't that what it's all about? I can tell you I had people from every other tailgate within 150' coming to check it out and take pictures. It was fun and delicious and the results were absolutely amazing. I'm sure the fun was part of it, but damn if it wasn't the best pizza I've ever had in my life. A little practice and maybe one or two trial pizzas and you will be an expert in no time!Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled. Open on the bottom (where it stays hot) and allowing the legs to stay extended, so you don't melt whatever you set it on after you are done and don't have time to leave it unattended to fully cool. You can put it back in your car within 15 minutes.Have fun and hope this helps!
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Top reviews from the United States

Reviewed in the United States on October 7, 2019
Customer image
5.0 out of 5 stars If you didn't give this 5-stars, you don't know how to use it. Useful Tips.
Reviewed in the United States on October 7, 2019
First off, I have NEVER made a pizza oven pizza in my life. I am a very competent chef and grillmaster, but I had zero experience with one of these contraptions. I purchased this to do make your own pizzas for our Bengals tailgate and hopefully for fun family nights in the future. We followed the Ooni dough recipe (00 flour is NOT something sold at every grocery store) and it was fantastic. Of course I watched several videos before using the oven, which is advised, but this oven is very easy to use. Some basic knowledge gleaned from the Ooni website is enough to get you going. My tips for a perfect pizza are:

Does not come with any gas or tank. I used a full 15lb gas grill propane tank. I assume you could use a smaller tank with the same full size fitting. Hose is long enough to reach the table and set the tank on the ground.

No peel included. I purchased the aluminum one with a folding wood handle (Chef Pomodoro) and it was absolutely perfect for this oven in every single way.

I did not buy or use a laser pointer thermometer but after seeing they are less than $20 I probably would have. I don't see it as necessary but it would have been nice to know how hot my stone was.

The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator. I suggest you make sure the oven is off when you turn the propane tank on. Also, I wasn't getting good gas flow until I turned the regulator so the hose was vertical (hose sticking straight up or down). You may have to turn the regulator, turn off the gas at the tank, off at the oven, and repeat a few times to get good gas flow. No idea why (could be a cheap finicky regulator?), but once I got the gas flow going, I haven't had a problem since (three uses). Also, try turning the gas on for a few seconds, then to off, then hold the knob pushed in for a few seconds (at the off position) before turning it counter clockwise to the max position to trigger the ignitor, and continuing to hold it in. You should be looking through the little hole in the back of the oven where you can see if you have a good flame. This is the trickiest part of using the oven. Don't get frustrated.

Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be at 9-O'Clock. You should look into the mouth of the oven to confirm you have a good even flame rolling up to the top.

Use a rolling pin to make flat even crust, it's not cheating is it? Makes for the best perfect crust. Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?) Don't make the edges thicker than the middle. Flatter the better.

Preheat the oven on full blast for as long as possible. You CANNOT get it too hot.

Don't try to make a pizza that is too big to fit in the oven. Isn't this just common sense? The smaller the pizza the easier it is to maneuver.

After getting the oven as hot as possible (at least 15-20 minutes), turn the flame down as low as you can but still see a decent flame (not minimum flame) The dial isn't very linear, so you really just have to look in the opening and see the flame. It is admittedly difficult to adjust the flame and see the result at the same time (if not impossible). You will get a feel for the gas knob after a couple pizzas. If you keep the flame at max, or turn the dial down thinking you have decreased the flame without actually looking at the flame, you WILL burn your pizza, and fast.

Keep the pizza as close to the front as possible. You want it as far from the back as you can get it. You will be turning the pizza, so don't worry about the front not cooking. Keep a close eye on the back of the pizza so as not to let it burn. Don't think you can simply time this and get a good result. You need to watch the pizza like a hawk. A few seconds can be the difference between perfect and charcoal. Expect you will have to turn it after about 90 seconds or so.

Turning the pizza: YOU NEED TO TAKE THE PIZZA OUT OF THE OVEN TO TURN IT. So many complaints are about turning the pizza in the tiny little oven. Unless you have some magical pizza peel, I don't see any other way to do this. It is very simple, pull it all the way out, turn it by hand 180deg on your peel, put it back in. I suggest letting the pizza cook as long as possible before pulling it, make sure you peel is clean, dry, and floured. The bottom of your crust will be moist if you haven't let it set up long enough, or has too many wet toppings, or toppings have been on too long, etc. A wet crust stuck to your peel will make for a rough launch back into the oven (although surprisingly not impossible).

Don't be afraid to leave the pizza in as long as you can, pulling and turning it several times. The whole process should really take you about three minutes or so, not 90 seconds. Keep in mind the closer to fully cooked your pizza is, the faster the back edge will burn. A raw crust just inserted in the oven can handle the heat a lot better than a nearly finished pizza. When its almost ready, you can go from underdone to on fire in a matter of 5 seconds on that back edge.

For the best results, turn your fire back up to max after you pull your finished pizza and give your stone a few minutes to get back up to temp. This isn't absolutely crucial, but helpful. The flame should be at max when preparing your next pizza, turned back down when cooking it, and repeat. A proper session should be done with at least three people, like an assembly line, rolling, topping, and launching, so you don't get overwhelmed doing too much. If you are the oven master, that is all you will have time to do (maybe while drinking a beer). Also, I suggest having a chair in front of the oven so you can be at eye level comfortably, that way it is more comfortable to keep a close eye on the pizza.

This may sound like a lot of work, and it is I suppose, but if you are having fun making the pizzas and everyone is freaking out over how cool your new gizmo is and delicious the pizzas are, isn't that what it's all about? I can tell you I had people from every other tailgate within 150' coming to check it out and take pictures. It was fun and delicious and the results were absolutely amazing. I'm sure the fun was part of it, but damn if it wasn't the best pizza I've ever had in my life. A little practice and maybe one or two trial pizzas and you will be an expert in no time!

Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled. Open on the bottom (where it stays hot) and allowing the legs to stay extended, so you don't melt whatever you set it on after you are done and don't have time to leave it unattended to fully cool. You can put it back in your car within 15 minutes.

Have fun and hope this helps!
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Reviewed in the United States on October 5, 2023
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Top reviews from other countries

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Luis
5.0 out of 5 stars Las mejores pizzas que he hecho en mi vida
Reviewed in Mexico on November 20, 2023
Customer image
Luis
5.0 out of 5 stars Las mejores pizzas que he hecho en mi vida
Reviewed in Mexico on November 20, 2023
Al más puro estilo italiano!
Así como se deben de comer!
De restaurante
Calidad Gourmet
Hasta me dieron ganas de abrir un negocio jaja
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VEE
5.0 out of 5 stars Amazing Pizza Oven; Fast delivery
Reviewed in Canada on May 24, 2023
NïTō
5.0 out of 5 stars Una Bomba!!!
Reviewed in Italy on December 7, 2019
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NïTō
5.0 out of 5 stars Una Bomba!!!
Reviewed in Italy on December 7, 2019
Forno molto performante e fatto con ottimi materiali!!
Raggiunge velocemente i 500 gradi con un consumo veramente sostenuto!
Credo che a questo prezzo non si possa trovare di meglio!
Leggero e facile da trasportare con la sua borsa che ho acquistato a parte!
L’ho preso come secondo forno per farci piz-nic e pizzate fuori porta e devo dire che ha soddisfatto pienamente le mie aspettative!!
Se lo usate con la pietra originale dovete avere l’accortenza di non superare i 400/420 gradi sulla pietra e nel caso quando infornate abbassare un po la fiamma,io ho sostituito la pietra con un biscotto della fornace saputo(probabilmente sono stato il primo in assoluto a fare questa modifica) e con questa modifica lo uso tranquillamente a manetta!
All’inizio bisogna prenderci un po la mano se non si ha esperienza con cotture a fiamma ma dopo si ottengono dei grandi risultati!!
Consigliatissimo a chi non vuole vendere un rene x farci delle ottime pizze!
Più che soddisfatto!!
Do 5 stelle per materiali,facilità di trasporto e rapporto qualità prezzo!!!
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60 people found this helpful
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Anony-Tony
5.0 out of 5 stars Geiler Ofen - macht perfekte Pizza!!!
Reviewed in Germany on November 7, 2019
4 people found this helpful
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Amazon Customer
4.0 out of 5 stars It is not compatible with the Australian gas tank!
Reviewed in Australia on February 22, 2022
One person found this helpful
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