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Ooni Koda pro 2

“A serious pizza oven for serious pizza people, full stop.”

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Check $798.95 on Amazon open_in_new

8.4

Inside Scoop Score

Buy · 8.4 / 10

auto_awesome INSIDE SCOOP

The Inside Scoop

THE VERDICT

The Ooni Koda 2 Pro is a genuine upgrade over the Koda 16 in almost every measurable way: bigger stone, dual burners that heat more evenly, and a cooking chamber that can handle full 18-inch pies. At $799 it is not cheap, and at 60 lbs it is not portable in any real sense, but reviewers who cook regularly agree it produces exceptional results across Neapolitan, New York-style, and even steakhouse-quality sears. The dual-side burner design is the standout feature — it solves the uneven heat problem that frustrated Koda 16 owners.

Anchored by Pala Pizza's review

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Dual burners heat more evenly

The new flame-on-both-sides burner design produces more uniform browning than the old L-shaped single burner on the Koda 16, making it easier to get consistent leopard spotting without constant rotation.

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True 18-inch pizza capacity

The 18.5-by-18.5-inch stone offers roughly 25 percent more cooking area than the Koda 16, letting you make restaurant-scale pies that were simply impossible in the previous generation.

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Thicker stone holds heat better

The stone is approximately 33 percent thicker than the Koda 16's, which helps it recover temperature faster between launches and maintain consistent bake quality across multiple pizzas.

Owner Reception

Verified owner data

shopping_cart Amazon 18 ratings

85% loved 7% critical

Critical reviews ≈ 1

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Before You Buy — What Nobody Tells You

Most owners are happy — only 7% of 18 Amazon ratings are 1–2★. These are the specific gripes worth weighing before you buy:

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35 minutes to reach full temp

Unlike the Koda 16 which heats faster, the Koda 2 Pro's larger, thicker stone takes roughly 35 minutes to hit 900-plus degrees — on a warm day — meaning spontaneous pizza nights require real planning.

— from Pala Pizza top reviewer

lightbulb Budget the preheat time into your routine and use an infrared thermometer to confirm stone temp before launching your first pie.
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Dual burners demand a new rotation rhythm

Heat coming from both sides instead of one catches experienced Koda 16 users off guard — your old rotation instincts will burn a pizza or two before you recalibrate.

— from Pala Pizza top reviewer

lightbulb Start with the flame at just over halfway and keep the pizza closer to the front of the oven until you learn how the dual heat pattern behaves.
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60 lbs kills true portability

The oven is marketed as a portable outdoor oven, but at 60 lbs it is realistically a permanent deck fixture rather than something you haul to a friend's backyard or a picnic.

— from Pala Pizza top reviewer

lightbulb Plan a dedicated outdoor setup location before buying; do not count on moving it frequently.

groups VERDICT

Who it's for

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Best For

Serious home pizza enthusiasts who cook regularly outdoors, want to make full 18-inch pies, and are upgrading from a first-gen Koda or comparable oven.

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Skip If

Casual cooks who make pizza a few times a year, anyone needing true portability, or buyers on a budget who will balk at the accessories cost on top of an already-steep $799 price tag.

smart_display VIDEO REVIEWS

Video reviews

4:17

person

Ooni Koda 2 Pro vs. Koda 16 | FAST REVIEW

Pala Pizza • 26591

"Get the Koda 2 Pro here (affiliate): https://geni.us/koda-2-pro In this video, I do a side-by-side comparison of the new Ooni Koda 2 ..."

14:36

person

OONI KODA 2 PRO - Review & First Pizza Cook | Unboxing

Tom Voyage • 30611

"OONI KODA 2 PRO - Unboxing, Review & First Pizza Cook on this new 18" Gas powered pizza oven. We talk through the features, ..."

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