Koda 2 – 14" Gas Powered Pizza Oven – Black

Ooni Koda 2 Gas Pizza Oven Black. 14-inch cooking surface, 500 degrees, one of Ooni's most compact gas ovens.

Ooni Koda 2 is an outdoor propane gas-powered pizza oven in a matte black finish. Not an electric oven for the kitchen, not a multi-fuel model with wood or charcoal, not a 16-inch family oven.

Ooni Koda 2 in black is the 14-inch gas pizza oven in the Koda range and the revised 2024 new edition of the original Koda 12. Connect the propane gas cylinder, turn the knob, and the L-shaped flame ignites at the back, arcing over the cordierite stone. After about fifteen to twenty minutes, the stone temperature is between 450 and 500 degrees Celsius. A 12-inch pizza takes about sixty seconds in this oven — long enough for the base to become crispy, short enough for the mozzarella to remain beautifully creamy.

The 14-inch cooking surface — the sweet spot

35 centimeters pizza diameter is the size that the Koda 2 is oriented towards. A pizza fits completely on the stone without needing to be pulled up at the edge. For two to three eaters, this is the natural rhythm: one pizza every ninety seconds, one after the other, with breaks to add dough and toppings. The matte black powder coating and slim design make the Koda 2 one of the most aesthetically restrained pizza ovens in the Ooni range — not a showstopper on the patio, but a tool that becomes part of your craft over time.

Control is via a single dial, ignition by piezo spark. No display, no app, no program profiles. This is also the first limitation of this oven: if you're looking for digitally controlled baking curves, you won't find them here. If you learn to turn the burner down when the pizza is almost done, you'll bake surprisingly evenly.

From ignition to the first pizza

The Koda 2 comes pre-assembled. Fold out four legs, connect the regulator to the propane gas cylinder, ignite, heat up. Twenty minutes is a good guideline. Heating for less time will only heat the edge of the stone, the center remains underheated, which will be noticeable on the first pizza by a pale base.

From experience: Don't place the first pizza dough directly in the center, but in the left half of the stone — that's where the L-flame hits as top heat. After forty seconds, rotate the pizza a quarter turn with a round, perforated pizza peel. Ooni calls this peel the "Pizza Turning Peel"; we offer it as a 14-inch perforated pizza peel. If you prefer the 12-inch version, opt for the 12-inch counterpart.

First limitation: Outdoor appliance. Propane gas does not belong in enclosed spaces. Patio, balcony with open canopy — yes. Kitchen, party tent — no.

Second limitation: For households with four or more eaters who regularly bake their own pizza per person, the 14-inch cooking surface becomes a bottleneck. In that case, it's worth upgrading to the Koda 16 or — for dough experiments with two burner zones — to the Koda 2 Pro.

Ooni — from Edinburgh to a pizza brand

Ooni was founded in Edinburgh in 2012 by Kristian Tapaninaho and Darina Garland, initially under the name Uuni. The first product was a pellet oven, funded via Kickstarter, with the aim of making Neapolitan pizza possible in the home garden — without replicating a pizzaiolo's stone oven. From these beginnings, a complete oven family has emerged in just over a decade, from gas to wood and pellet to electric.

The Koda 2 is the modern 14-inch gas variant within this family. More compact than the 16-inch, more versatile than the smaller 12-inch, with an updated burner compared to the original Koda 12. An oven that works for both beginners and return users.

The entry-level format for discerning pizza makers

Those buying an Ooni for the first time often start with the Koda 2. It's the oven where you learn your own dough management — how long autolyse, how much hydration, when to add salt. The Koda 2 forgives small mistakes: a dough that's too wet will still bake here because the temperature is high enough to evaporate the water controllably.

Matching the Koda 2 are the Ooni Modular Table Medium as a base and the Koda 12 Carry Cover for mobile use — both fit in terms of dimensions. If you no longer want to knead dough by hand, the Halo Pro Dough Mixer is the right preparation tool. As a gift, the Koda 2 is suitable for ambitious home cooks who take pizza seriously but aren't quite ready to justify a 16-inch oven.

A gas pizza oven for those who start with the medium size and prefer to bake ten good pizzas rather than one large one and too few of them.