Koda 2 Pro – Gas Pizza Oven – Black Grey

Ooni Koda 2 Pro Gas Pizza Oven Black-Grey. Two independently controllable burners, 500 degrees, 16-inch baking surface.

Ooni Koda 2 Pro is the largest gas pizza oven in the Koda range, designed for outdoor use. Not an electric oven, no multi-fuel solution with wood or charcoal, no compact entry-level model.

Ooni Koda 2 Pro in black-grey is the premium model in the Koda range and Ooni's only gas pizza oven with two independently controllable burner zones. Turning on the first knob ignites the rear flame and heats the stone surface evenly. Turning on the second activates the additional front flame, heating the dome while the pizza is in the oven. After about 20 minutes, the 16-inch cordierite stone reaches 500 degrees Celsius. A Neapolitan pizza is ready in 60 seconds — with leopard spots on the crust and a base that doesn't sag, but is crisp.

Two burners — this is what you need them for

The dual-burner system is the visible difference from the simpler Koda 16. The rear burner provides the main heat to the stone and dome. The front burner can be switched on independently and ensures that the front edge of the pizza also browns. For thin pizza with plenty of toppings — such as a prosciutto e funghi or a quattro formaggi — this is the difference between a fully cooked crust and a pale, doughy front edge.

The 16-inch baking surface corresponds to a 40-centimeter pizza diameter. This is not a compromise for two-person households, but rather a family and guest format. There's space for two 12-inch pizzas side by side once you get the hang of it. The black-grey casing is made of powder-coated steel, and the base is a cordierite stone plate. Both are designed for long-term outdoor use.

From connecting to the first pizza

The Koda 2 Pro comes pre-assembled. Unfold the four retractable legs, connect the gas regulator and hose to the propane bottle, and start with the piezo ignition. Heat-up time: about 20 minutes with burners fully turned up. For the first test, a Margherita is enough; it's the pizza on which every oven shows its character.

From experience: With the Koda 2 Pro, turn the rear burner fully up, and keep the front burner low during the preheating phase. As soon as the pizza is on the stone, engage the front burner. This way, the pizza gets top heat from the front while the base browns at the back. After thirty seconds, rotate 180 degrees with a perforated pizza peel. If you're baking several pizzas in a row, briefly re-regulate the stone between pizzas — a good infrared thermometer helps, but is not essential.

First limitation: The Koda 2 Pro is an outdoor appliance. Propane combustion does not belong in enclosed spaces. Terrace, open canopy, garden — yes. Kitchen, party tent, garage — no. If you want to bake pizza indoors, check out the Ooni Volt.

Second limitation: The two burners mean two knobs and a bit more coordination than with the single-burner Koda 16. If you want a pizza oven you can turn on and ignore, the Koda 16 is a better fit. The 2 Pro rewards thoughtful use — with pizzas that are closer to pizzeria quality than to home freezer fare.

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 oven was a pellet model, funded via Kickstarter, with a single goal: authentic Neapolitan pizza from the garden. From this beginning, in just over a decade, today's product range has developed — gas, wood, pellet, and electric ovens plus the matching accessories.

Within this family, the Koda 2 Pro is the answer to a question that Ooni owners ask after a few years: If the oven reliably maintains temperature and the dough is perfect, what else needs to be improved to bake demonstrably better? Ooni's answer is: divide the control into two zones. That's exactly what the Koda 2 Pro does.

The upgrade format in the Ooni range

Those choosing between the Koda 16 and the Koda 2 Pro are essentially choosing between two approaches. The Koda 16 is the robust gas oven, with no surprises. The Koda 2 Pro is the device for those willing to operate a second knob to get the last percentage out of their dough.

Matching it, the Ooni Modular Table Large as a base, the perforated pizza peel 14 inch as a tool, and the Halo Pro spiral mixer dough kneading machine if the dough is no longer to be kneaded by hand. As a gift, the Koda 2 Pro in black-grey is the variant for people who have already had a pizza oven and know what they are upgrading for.

A gas pizza oven for those who understand that two knobs mean more pizza than one — if you're willing to work with them.