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Ooni Koda 12 Gas Powered Pizza Oven

by Ooni
SKU UU-P06A00

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Original price $399.00
Original price $399.00 - Original price $399.00
Original price $399.00
Current price $299.00
$299.00 - $299.00
Current price $299.00
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Ooni Koda 12 Gas Powered Pizza Oven

Experience effortless outdoor cooking with the Ooni Koda 12 Gas-Powered Pizza Oven, the compact, portable solution for firing up stone-baked pizzas and more. With instant gas ignition and rapid heat-up, this oven reaches 950°F (500°C) in just 15 minutes, allowing you to bake fresh, restaurant-quality 12” pizzas in just 60 seconds. Lightweight and easy to use, it’s perfect for any outdoor space.

12" Pizza
Propane Gas
Ready to use out of the box
Free 1-year Warranty

Key Features

  • Gas-Powered Efficiency: Provides ease, control, and consistent heat for perfect results every time.
  • Ultra-High Heat: Reaches up to 950°F (500°C) for authentic stone-baked pizzas.
  • Quick Cooking Time: Bakes a 12” pizza in just 60 seconds, perfect for busy mealtimes or entertaining.
  • Portable Design: Weighs only 20.4 lbs (9.25 kg) and features foldable legs for compact storage and easy transport.
  • Ready to Cook: No assembly required—simply connect to a gas tank, flip open the legs, and insert the stone baking board.
  • Versatile Cooking: Beyond pizza, it’s ideal for roasting fish, vegetables, and steaks using the precise heat control dial.
Product Specifications

Specifications

  • Width: 15.6 Inches
  • Depth: 24.7 Inches
  • Height: 11.7 Inches
  • Fuel Type: Propane
  • Top Temperature: 950 °F
What's in the box?
  • Ooni Koda 12 pizza oven body with folding legs
  • Cordierite stone baking board
  • Gas regulator and hose to connect to your propane tank
Manual
Dimensions
  • 5 stars: 11 (61%)
  • 4 stars: 3 (17%)
  • 3 stars: 3 (17%)
  • 2 stars: 0 (0%)
  • 1 star: 1 (6%)
S
Steven M.
Great, rewarding pizza oven for beginners

Why did you pick this product vs others?:Absolutely love this oven. I’ve made 3 pizzas in it so far and each have come out amazing! First being with Trader Joe’s dough was my sacrificial-learner pizza, the next 2 were with a proper scratch dough recipe. Like other users have mentioned- give it 20-25 mins to warm up prior to use. Once warm, it cooked each side in about 30 seconds. Pizza quality:Great temperature spread Build quality:Great build quality and materialsAppearance:Love the sleek modern designPortability:Fold in 3 legs and carry it away

C
Carl F.
Not so easy not the best

I’m really liking the concept of the pizza maker and being this is the original brand. But it costs as much as a nexgrill BBQ. Is it worth it? I don’t know and time will tell. 1) turning it on and having the flame stay on the first couple of try’s was iffy but we got it since we practiced just like a new car. 2) it’s not that easy to make pizza. You will need practice on launching the pizza in the oven and preparing it on a peel. Less topping and cheese equals less mess the first few time you use it. After becoming an expert, I’ll assume you can fully load the pie 3) OUR KNOB MELTED. Unfortunately this has happened to a few people as we were doing research. Ooni sent us a replacement for the knob but no instructions. Not happy with that and as we took it off to replace, who in the hell uses plastic washers for something that gets so hot up to 500 degrees 4) I’m not sure if this is a forever oven since it reminds me of a type of BBQ and as we all know BBQ don’t last forever. 5) I figured out how to prevent the melting knob. The 16 inch which is the larger version has the knob on the side. So the wind can’t blow the hot flame in the back like this one where it melts the knob. Ooni replaced it again and I bought a silicone mat and cut it out and made a big washer or base before screwing in the knobs. So now I take off the knob since you just slide in and out while I cook and just use it when I need to change the temp or turn it off. Good luck and so far the pizza (or my pizza) tastes very good and that’s cause I even buy my dough from shop rite that comes from Brooklyn.

J
Jason B.
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 bac...

J
JAH
Update: Nearly impossible to get proper browning

Update: Since my original review nearly four months ago, I’ve had the opportunity to make dozens of pizzas in the Ooni Koda and have some additional comments I’d like to share.I’ve learned that with practice, it is possible to produce an excellent Neapolitan style pizza, with a crisp exterior and soft, chewy interior crust. To do so, I’ve had the best luck by following a few rules:Preheat the center of the stone to around 750F.Limit the diameter of the pizza to no more than 10-inches.Turn the temperature down a notch just before launching the pizza.Launch the pizza near the front of the oven.In spite of my best efforts, I’ve still not been able to get the bottom of the crust 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 reasonable trade off! At this point I’d give the oven 4-stars.What drove my rating to 5-stars is Ooni’s fantastic customer service. About two weeks ago I found that my oven wouldn’t stay lit. I contacted Ooni customer service and explained my problem to Emily. Within 3-days I had a new gas regulator show up on my door step. Unfortunately, that didn’t correct the problem. I once again contacted Emily, explained that the problem persisted, and within 4-days received an entirely new oven, which by the way, works perfectly! That type of exceptional customer service deserves an extra star! Ooni deserves your business!On the positive side, this little oven is well built and truly portable. With practice, it is possible to get nice leopard spotting on the crust and as long as you don’t overdo the toppings, they come out nicely cooked.The one thing that really hurts this oven is the fact that it is nearly impossible to get proper browning (leopard spotting) on the bottom of the crust, without burning the outer crust. The only way I have found to avoid this is to make a very small pizza allowing me to keep the back edge far from the flame. Even with a small thin crust pizza, dough hydration, flour type and fermenting technique are super critical with this oven in order to get proper browning of the bottom crust.Ooni has done a nice job of designing this oven, however with an oven this compact, there are many challenges to overcome. In this case, the problem is clear, the solution maybe not so. There is too much temperature disparity across the surface of the stone (front to back), and between the stone and the oven cavity. Not only has this been my experience, but that of virtually every user of this oven that I’ve encountered in person and on the various internet pizza forums.Ooni is certainly aware of this problem and really needs to find a solution if this oven is going to be taken seriously.

P
Pat D.
Pizza oven

Works great Cooks Pizza well as long as you're practice a little bit

T
Tracey L.
Best pizzas and fire roasted veggies!

We bought this as a gift for a friend for their boat! It is the best gift. It fits perfectly on the large counter and is so much fun to use. We added a pizza cookbook and they use it all the time. It cooks pizzas in just 5 minutes and you can make nachos, grill veggies and much more. We bought one for ourselves as well!

p
pjh
easy to burn your pizzas

This works OK, but it is VERY hard not to burn your pizzas and you have to keep turning them 90 degrees every 45 seconds or so. And it should have a door in front to speed up the pre-heating process. I haven't tried the larger model with two burners but I'm guessing it works better and requires less turning.

J
Julie P.
Set up is easy

Easy to set up and fun for the whole family!

p
paul t.
Small but powerful!

Awesomeness, need to preheat to get (stone) hot and it is 12" model so not a lot of room, works great for me, but not a lot of peel room over the 16" model. I have no need for big pies so I deal with the limited space, no biggie just get a small turner (note to self, make sure it faces up before entering oven, lol). Once preheated, cooks go very quickly! I will be going for double duty and getting a flat cast skillet for this as well, ie quick broiler without heating up the house...love it.

M
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!

J
Jeff M.
Great Oven But Not The Dough

Hey, this is a great little oven. The size is perfect for personal pizzas. If you want bigger, go with the 16". But beware of the dough recipe in the Ooni booklet. In fact, don't follow it. For me it was a big source of frustration. Look on line for a better one. Ooni's is awful.Since I cook for two. I feel I should have gone for the 16" version. Oh well.Also plan on turning the pizza several times during the bake as per instructions. The back of the oven is the hottest and cooks the fastest. I usually turn the pizza three times. And don't use a timer during this process, just use your eyes. Good luck.

M
MARCO M.
Prepare for several challenges with the design of this oven

I have encountered several challenges with the design of this oven. While I can't directly address these issues, I can offer some general advice based upon my experience:1) 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 like the "L" shaped burner of the 16 inches version (better choice). To overcome this challenge, consider preheating the stone for a longer period to allow it to reach a more consistent temperature.2) Soggy Bottom Crust: Uneven heat distribution also affects the reaching of even temperature of the stone. Preheating the stone adequately can help with ensuring the crust cooks evenly and elevating the pizza slightly by using a pizza peel or placing it on a rack may help prevent a soggy bottom crust but you need a lot of practice.3) Gas Type Compatibility: The oven is designed for camping gas/butane, using home gas is not allowed in the Koda 12 but is available in the 16 inch version. If you do not plan to use the oven just for camping and use it in your backyard , I rather recommend to purchase the versions of Ooni oven that support the home gas use.4) Wind Resistance: Adding a door can help in windy conditions. I had a party of 5 people in a windy day and unfortunately all the pizzas were not cooked properly. There are aftermarket doors available for Ooni 12 and 16 inch open ovens. You should ensure that adding a door won't pose a safety risks. Usually these doors are not meant to seal 100% and allow air to escape for safety reasons.5) Temperature Monitoring: A temperature sensor is not built into the oven but if you buy an aftermarket door you can add a temperature sensor. Typically using a laser thermometer is needed at extra expense to monitor the stone temperature accurately.Suggested alternative uses: The Koda 12 oven works well for cooking meats with an iron skillet, you might find satisfaction in using it for that purpose rather than for pizza.I suggest to reach out to the manufacturer to express your concerns and ask if they have any recommendations or solutions for the issues you've encountered as I did. I stand by to follow the manufacturer's guidelines and safety instructions for your oven but If you believe these design flaws are significant and affecting your ability to use the oven as intended, providing feedback to the manufacturer could contribute to future improvements. Additionally, seeking advice from other users who may have experienced similar challenges can be valuable.

R
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 – 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!

B
Brian
Love it!

This was a solid purchase. I compared prices on several other outdoor pizza ovens and although you can find other brands cheaper, I kept coming back to this one due to large amount of positive product reviews and experiences. My budget was $250 but ended up finding this one on Amazon for $328. All websites had this for sale at $399 so I added it to my Amazon private wish list and watched the price. It offered a good deal on a certain day so I didn't go a lot over my budget for a high quality product. I've used it twice (4 pizza's once, 2 the other) and they were all awesome! I would HIGHLY recommend watching Youtube videos to get the feel - they were awesome and made my first experience a good one. I took their tips which lessened the learning curve that a lot of people talk about. My first pizza was delicious because of what I learned on the videos. My simple advice from the videos and it worked: Turn it on full power for 20 minutes then turn on the lowest setting. Put your pizza in and turn it every 30 seconds. Perfect pizza in about 3 minutes. I had to up the temperature to just above the lowest setting after the 2nd pizza, then lowered it immediately. Good luck! It's fun too!

M
Mikhail
If you mess up your pizzas, read this.

The main pros of the oven is the size, the cons that you have to have really strong skills to bake a pizza.I messed up my first 10 pizzas and wanted to throw this oven in a garbage can and forget about this. Then, I decided to try one more time after watching tons of manuals and reading recipes and after that, finally I got a perfect pizza so I'll save some time and tell how to do pizza correctly. The main point is DO NOT RUSH.1. The most important thing is dough, if you think you can make fast 1 hour pizza dough you are wrong you will mess it up. I do my dough for at least 3 days.1a. Prepare sourdough starter. You don't have to do it for 7 days, leave it for the crazy cooks. I mix 50g whole wheat flour, 50g rye flour, 2.5g yeast and 150g warm water. Leave it at room temperature for 24 hours.1b. In 24h prepare polish. Add 125g water,125g white flour and 10g honey/sugar. Leave it for 24 hours in a refrigerator.1c. Prepare pizza dough. Mix polish with 50g white flour, 5g salt, 2.5g yeast and leave it for 1-2 hours at room temperature.1d. Strengthen your doubt and prepare cheese.(You don't have to use mozzarella, use what you like. For me it's gouda and goat cheese)2. Preheat your oven for at least 30 min.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 turn down the gas on your propane tank , approximately halfway or little more.4. Don't believe in lies that pizza will be ready in 1 min total BS, you will get burned edges and raw center. So, put your pizza and turn in every 40-60 sec. Watch it and you will get your perfect pizza.

G
Guillermo G.
Doesn't cook as advertised

We had high hopes for this pizza oven. After several attempts at cooking pizzas, we determined that this product does not cook pizzas in 60 seconds and it does not cook pizzas properly at all. What you get is a burned pizza at the edges and raw pizza in the middle. You don't get a crispy crust. We're going back to using a stone on our grill. It may not be fancy and it definitely doesn't cook pizzas in a 60 seconds, but it cooks pizzas thoroughly. I'd be willing to try this product again when they figure out how to get the thing to cook pizzas properly. Especially since it'd be great to take to Summer barbeques. Disappointed, but happy I tried it out.Hook up was easy and I had no trouble using the product out of the box. You have to "cure" it before first use, but otherwise it was a simple set up.

C
Conan
Get good with the peel or you'll ruin a few pizzas

It will take a few tries. I bought the Ooni 12" peel to go along with the oven.I wasn't very good using the peel, and that is super important. We take it for granted you slide the peel under the pizza and turn the pie.TO DO THIS CLEANLY!!!!!! When inserting the peel and pizza into the oven, remove the peel with a quick straight back jerk. When removing the pizza, slide the peel under the pie again with a quick jerk. If you do it slowly you will push the pizza back towards the fire. The pizza might also fold up on you too. I've had a few accidents where I totaled the pizza.Also, bring a paper towel with you to spin the pizza on the peel. Grab the most cooked part of the crust and turn the pizza 1/8th of a turn then reinsert it back into the oven. Obviously the cooked part of the crust will be hot so that is where the paper towel comes into play.I can now make pizza than any place in my 1 cow town. I am sick of "California" style pizza. This is my main reason for buying the Ooni.

W
Wilson
I thought it was over priced.

So, I have a few portable pizza ovens. I've had the larger Blackstone (rotating) Pizza oven for about two years. I think it puts out about 40k btu, so after about 10 minutes the stone is about 750 to 800 degrees. It makes pretty good pizzas but I wanted a smaller tabletop oven and I really liked the look of this one. I thought about Ooni 3, but a few reviews mentioned adding more pellets, while cooking pizza, was distracting and soot often lands on the pizza.So I bought this oven. when I unboxed it, it looked nice, but I thought it would be more substantial. 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. I had to repeatedly turn the igniter 10 to 15 times for it to light. (and I didn't wait the 5 minutes in between clicks to repeat, that would have taken way too much time)I cooked two pizzas a few hours apart (to give each one it's own test) and didn't think it did that great. I will admit that the dough recipe I used works well with my Blackstone, and anyone who has used several ovens knows each oven will require it's own slightly different dough recipe.So short story long, it might make great Pizzas with a different dough recipe.This one was returned since it was so hard to light, hopefully it is the rare defect.But compared to other items I've bought in the last few years, it's overpriced for what you get.The build quality is good, everything fit and finished well, but it's made in China, so I think for 299.00, it's overpriced.I've just bought a Pizzacraft Pronto, which is okay, (it heats from the bottom, which is another animal altogether..)and when I get bored with it I might try this one again.Hopefully it will come down in price.

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