Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Portable Oven For Fire and Stonebaked 12 Inch Pizzas in 60 Seconds, With Gas Hose & Regulator
$295.00
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Product Description
The video showcases the product in use.The video guides you through product setup.The video compares multiple products.The video shows the product being unpacked.
Ooni Koda 12 Gas Powered Pizza Oven
A portable, powerful outdoor oven created for convenience. Koda 12 tops 950 °F in less than 15 minutes and bakes delicious Neapolitan-style pizza in 60 seconds.
What’s In The Box
Ooni Koda 12 pizza oven body with folding legsCordierite stone baking board28mbar 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.
Compact
Legs fold up and regulator detaches so you can tuck your oven away while not in use
Flame-cooked Flavour
The built-in, patented flame keeper device carries rolling flames down and onto food.
Efficient
Ceramic fibre insulation helps build and maintain your flame while keeping the exterior safe to touch.
Control
Ignite the burner with one touch and set your desired heat level.
Hot
The Heat Is On
Reaches up to 500°C – the blazing heat needed for cooking stone-baked, perfect pizza in 60 seconds.
Essential Accessories
Get Cooking Straight Out Of The Box
Get cooking right away with our range of 12″ pizza peels (not included).
Versatile
Bake, Roast, Grill & Sear
Ooni Koda 12 is also perfect for cooking all sorts of meats, fish and vegetables!
Safe
Built-in Flame Safety
Integrated flame safety device, which automatically cuts off gas flow if the flame goes out.
Covenient
Easy Clean With Gas
With a self cleaning stone and no fuel residue after cooking, there is more time for eating pizza!
1 HOT
2 Essential Accessories
3 VERSATILE
4 SAFE
5 CONVENIENT
What makes Ooni Koda 12 awesome?
Let’s #makepizza
Ooni Koda 12 fires out jaw-dropping pizzas in 60 seconds flat. No assembly, no mess, no fuss. Ready right out of the box, the super compact Ooni Koda 12 is good to go in seconds. Simply flip open the foldable legs, insert the stone baking board, and connect to a propane gas tank. Ooni Koda 12 is ready to cook in 15 minutes and can reach temperatures up to 950°F (500°C). Use the heat control dial to cook pizza in just 60 seconds, right through to roasted fish, vegetables and steaks.
The video showcases the product in use.The video guides you through product setup.The video compares multiple products.The video shows the product being unpacked.
Ooni Pizza Ovens
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Customer Reviews
4.5 out of 5 stars 1,048
4.6 out of 5 stars 1,114
4.7 out of 5 stars 375
4.7 out of 5 stars 375
4.7 out of 5 stars 375
4.8 out of 5 stars 69
Price
—
$599.00$599.00
$299.00$299.00
$399.00$399.00
$799.00$799.00
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Fuel Type
Propane Gas
Propane Gas
Wood & Gas (adaptor required)
Wood & Gas (adaptor required)
Wood & Gas (adaptor required)
Electric
Pizza Size
12″
16″
12″
12″
16″
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″
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″
Weight
20.4lbs
40.1lbs
26.5lbs
34.17lbs
62.6lbs
39.2lbs
Ready to Cook
15 minutes
20 minutes
15 minutes
15 minutes
15 minutes
20 minutes
Max Temperature
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
Both Indoor and Outdoor Use
60 SECOND 12 INCH 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!
8 reviews for Ooni Koda 12 Gas Pizza Oven – 28mbar Propane Outdoor Portable Oven For Fire and Stonebaked 12 Inch Pizzas in 60 Seconds, With Gas Hose & Regulator
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$295.00
Jason Burkhart –
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!
Rei L. –
Ooni Koda 12 Gas Pizza Oven: The Ultimate Backyard Pizza Game-Changer!
I’ve always been a pizza enthusiast, and I’ve tried everything from frozen pizzas to takeout, but nothing compares to the magic of homemade pizza. The Ooni Koda 12 Gas Pizza Oven has truly been a game-changer in my quest for the perfect homemade pizza. Let me break down the pros and cons of this fantastic pizza oven.Pros:Speed and Convenience: The Ooni Koda 12 heats up incredibly quickly, reaching temperatures of 932°F (500°C) in just 15 minutes. This means you can have a mouthwatering pizza ready in minutes, making it perfect for spontaneous pizza nights with family and friends.Authentic Wood-Fired Flavor: This oven uses propane gas and a stone baking board to recreate the flavor and texture of a traditional wood-fired pizza oven. The results are nothing short of remarkable, with perfectly crispy crusts and a delightful smoky aroma.Portability: The lightweight and compact design make it easy to move around and store when not in use. You can take your pizza party anywhere â from the backyard to a picnic in the park.Easy to Use: Even if you’re not a seasoned pizza chef, the Ooni Koda 12 is incredibly user-friendly. It comes with a convenient one-touch ignition and precise temperature control, allowing you to achieve consistent results every time.Versatile: It’s not just for pizza! I’ve used it to cook a variety of dishes like flatbreads, roasted vegetables, and even desserts. The possibilities are endless.Cons:Price Tag: While the Ooni Koda 12 is a fantastic investment for pizza lovers, it does come with a relatively high price tag. However, considering the quality and versatility, I believe it’s worth every penny.Outdoor Use Only: This oven is designed for outdoor use due to the propane gas setup. It’s not suitable for indoor cooking, so you’ll need to plan accordingly based on your climate and space.In conclusion, the Ooni Koda 12 Gas Pizza Oven has elevated my pizza-making game to a whole new level. The authentic wood-fired flavor, speed, and convenience are unbeatable. While it may be a bit pricey and limited to outdoor use, the results speak for themselves. If you’re a pizza aficionado looking to take your homemade pizza to the next level, I highly recommend the Ooni Koda 12. It’s a game-changer that will have you craving homemade pizza every night!
Michelle –
Highly Recommend!
Overall, nothing but positive things to state here. This fire oven is perfect! Small, sleek, and satisfying. My family has been making pizzas for dinner for the past month. Easy to assemble. Easy to clean. Easy to store when not in use. Overall, it was a perfect family gift to save money on eating out and still spend quality time together!
VEE –
After watching the videos on-line, this pizza oven has been so easy to use. Quick preheat. Constant temperature. I debated whether I should get the 16″ size but the 12″ size is absolutely perfect. A useful tip from my neighbour who has the same oven, was to turn the heat down a bit once you launch the pizza into the oven. You still need to turn the pizza so I keep a BBQ spatula/fork handy to help turn the pizza on the peel. Using the Ooni pizza recipe for pizza dough (with 00 pizza flour) was the best. It’s delicious and fun to make. I would suggest that an improvement that the manufacturer could make is to have the folding legs lock when they are in place; helpful especially if the oven needs to be slightly moved when hot.I originally ordered this oven from RONA as a birthday gift, but after 4.5 weeks of them mishandling the special order that was made in-store (saying they forgot to place the paperwork in the right drawer – what??? – and even blaming the manufacturer). I finally demanded a refund, immediately ordered this product from Amazon and received it the next day. Amazon’s delivery timeline came through for this gift.
Cliente de Amazon –
Si vas a comprar un horno para pizza de esta marca… gengo una sola recomendación… compra el de 16, espera a que este de oferta y compralo… este de 12 es fantastico no me mal interpretes.. .solo que la verdad una vez que este la pizza en el horno necesitas cierto espacio de maniobra con las palas y en el de 12 puede ser que te sientas un poco apretado… ademas el de 16 tiene dos quemadores uno al fondo y el otro lateral… este tiene solo uno al fondo…. es suficiente como para que tus amigos te diga “no inventes se hace en 3 minutos?”… SI SI ES SUFICIENTE pero siempre es mejor un poco mas de espacio par amaniobrar tu pizza un avez en el horno.Por todo lo demás.. no esperes, si encuentra que el horno trae algun descuento (con paciencia salen cada cierto tiempo.. yo lo compre como con 2000 pesos mexicanos de descuento) y no me arrepinento ni tantito.. gran compra…No te deseperes… las primeras 5 pizzas seran un gran fracaso, se romperan adentro, saldra humo de forma substancial, pero conforme comiences a tener buena receta de masa y utilices semola de maiz en la pala para que no se peque la masa al 5 o 6 intento de meter la pizza al horno lo lograrás y a partir de alli será puro disfrute!!!Si te gusta hacer pizzas COMPRALO.. ademas esta super padre y se ve medio minimalista.
Anony-Tony –
Es ist natürlich ein Ofen für den rein privaten Gebrauch, weil nur eine Pizza reinpasst. Die braucht dann je nach eingestellter Hitze zwischen 1,5 bis 7 Minuten. Das ist übrigens genial, weil sie dann entweder neapolitanisch (weich und saftig) oder durch und durch knusprig zubereitet werden kann – je nach Geschmack. Ich empfehle den Kauf eines Infrarot-Thermometers, um die Temperatur des Steins zu messen (kostet im Baumarkt um die 20 â¬). Ein bisschen knifflig ist es, die unterschiedliche Hitzeverteilung im Ofen zu handhaben – hinten ist es viel heiÃer als vorne, weshalb man die Pizzen bei hoher Temperatureinstellung unbedingt alle 15 bis 30 Sekunden drehen oder zumindest kontrollieren muss. Am besten nicht zu weit nach hinten schieben, weil da eine irrsinnige Hitze raus kommt – da geht es wirklich um Sekunden, bis die Pizza schwarz wird!
mahesh –
If you want to taste and make authentic pizzas at home this will do the job.
Lamesa Paolo –
anche se il vero problema è l’impasto, vengono ottime pizze margherite come quelle di Napoli.