Head-to-head comparisons
Which Ooni pizza oven should you buy?
Ooni's lineup is the widest in the category and the hardest to read, because the model names encode size, generation and burner count all at once. Two questions collapse it.
The short answer
Most people should buy the Ooni Koda 16. It is the cheapest Ooni with genuine turning clearance, it weighs 40.1 lb, and it is the only one at that size with a natural-gas variant. Buy a Karu 2 Pro instead if you actually want live fire, a Volt 2 if the oven has to live indoors, and a Koda 2 Pro if you cook several pizzas back to back.
Ooni's naming is the problem. Koda means gas, Karu means multi-fuel, Volt means electric — that part is consistent. After that the numbers stop meaning one thing: in Koda 16 the number is inches of pizza, but in Koda 2 the number is the generation, and the Koda 2 is a 14 in oven. A buyer comparing a "Koda 16" against a "Koda 2" is not comparing two sizes or two generations. They are comparing one of each.
Question 1: which fuel, which is really which family
This is the only decision that cannot be undone later, because it picks the family and the families do not overlap.
Koda is gas. Turn a dial, wait, cook. It holds temperature without supervision, and that is the property that decides how often an oven actually gets used on a Tuesday. If you are not sure, this is the answer.
Karu is multi-fuel — wood or charcoal, with gas available through a separate burner attachment. You are buying the option to feed a fire, clean out ash, and accept a heavier oven in exchange for live flame. Owners consistently overestimate how often they will do this, and our fuel comparison is blunt about why the flavor argument is weaker than it sounds at a 90-second bake.
Volt is electric, and it is the only Ooni that can legally and safely live on a kitchen counter. 850 F indoors is about 300 F above a domestic oven. It is also the family with the hard constraint: it needs a dedicated circuit, which the power requirements guide works through before you buy rather than after.
Question 2: how big, and add two inches
Take the largest pizza you will genuinely cook, then add two inches. The addition is not padding — it is the clearance you need to get a turning peel under one edge. A 12 in pizza in a 12 in chamber cannot be rotated, one edge faces the burner for the entire bake, and the result is the half-burnt pizza that fills this category's photographs.
That single rule removes most of the lineup for most buyers. If you cook 12 in pizzas, you want a 14 or 16 in oven, which means Koda 2, Koda 16, Koda 2 Pro or Karu 2 Pro — not the Karu 2 or the Volt 2, both of which are 12 in ovens.
| Oven | Fuel | Max pizza | Peak temp | Stone | Weight |
|---|---|---|---|---|---|
| Ooni Koda 16 | Propane | 16" | 950 F | 0.6" | 40.1 lb |
| Ooni Koda 2 | Propane | 14" | 950 F | 0.6" | 35.27 lb |
| Ooni Koda 2 Pro | Propane | 18" | 950 F | 0.8" | 66 lb |
| Ooni Koda 2 Max | Propane | 20" | 950 F | 0.8" | 95 lb |
| Ooni Karu 2 | Multi-fuel | 12" | 950 F | 0.6" | 33.6 lb |
| Ooni Karu 2 Pro | Multi-fuel | 16" | 950 F | 0.6" | 62.6 lb |
| Ooni Volt 2 | Electric | 12" | 850 F | 0.4" | 38.8 lb |
Ooni's current lineup on the specifications Ooni publishes. Blank cells are figures Ooni does not publish.
Quick picks
Ranked for fit, not for hype. Every figure below is the maker’s own published number, and “n/p” means they do not publish it — which is itself worth knowing. Tap a row for the full write-up, or go straight to the listing.
| # | Oven | Best for | Max pizza | Weight | Price |
|---|---|---|---|---|---|
| 1 |  Ooni Koda 16Still the most sensible first gas oven anyone buys. | The default first oven | 16" | 40.1 lb | $498.00 · Check on Amazon-23% |
| 2 |  Ooni Karu 2 ProThe biggest multi-fuel oven Ooni makes: wood or charcoal out of the box, gas with a separate burner, a fully glazed d... | Wood flavor at 16 inches | 16" | 62.6 lb | $849.00 · Check on Amazon |
| 3 |  Ooni Koda 2 ProThe Koda 2 Max's dual burners and 0.8 in stone in a body 29 lb lighter and 4 in narrower. | Dual-zone without the Max footprint | 18" | 66 lb | $798.95 · Check on Amazon |
| 4 |  Ooni Volt 21600 W on a standard 120 V outlet, and 850 F on a stone floor. | 850 F on a normal kitchen outlet | 12" | 38.8 lb | $698.95 · Check on Amazon |
| 5 |  Ooni Koda 2The compact Koda, now with a published temperature range that starts at 375 F. | Small patios and two-person cooking | 14" | 35.27 lb | $498.95 · Check on Amazon |
| 6 |  Ooni Koda 2 MaxTwo independently controlled burners under a 24 x 21 in stone. | Cooking for a crowd | 20" | 95 lb | $1,298.94 · Check on Amazon |
Max pizza and weight are the makers’ published figures, sourced on each write-up below. Neither is a measurement we took, and no column here is a score — we have not cooked on these ovens and will not pretend otherwise.
Top pick · The default first oven
Ooni Koda 16 Propane Gas Pizza Oven
Ooni · Propane
Still the most sensible first gas oven anyone buys. 16 inches is the size where a 12-inch pizza stops feeling like a tight squeeze, and at 40 lb one person can carry it.
Published specification
- Max temperature
- 950 F (500 C), reached in about 20 minutes
- Stone
- 16 in cordierite, 0.6 in thick
- External size
- 25" L x 23.2" W x 14.7" H
- Weight
- 40.1 lb unboxed
- Fuel
- Propane, or a separate natural-gas version for a gas line
- Warranty
- 1 year standard, 5 years on registration with Ooni
- Gas input
- Ooni does not publish a BTU input rating for the Koda line
What it does well
- The 16 in stone is the real argument for this model over the 12 in ovens — a 12 in pizza sits inside it with room to turn, which is what actually stops a burnt edge
- One-piece body with folding legs: no assembly, and it is the largest oven here a single person carries comfortably
- There is a natural-gas variant, so a household with a gas line can stop buying cylinders entirely — rare in this category
What you give up
- 0.6 in stone stores less heat than the 0.8 in floors on the newer Koda 2 Pro and the Gozney Arc, so back-to-back bakes need a longer recovery pause
- Single burner across the back: no dual-zone control, so everything cooks at one temperature
- No door and no glass, so the heat you lose between launches is heat you re-earn with the flame
Buy it if
Someone buying their first serious outdoor oven who wants 16 in capacity and does not want to think about fuel beyond turning a dial.
Skip it if
Anyone who wants wood flavor, and anyone cooking two different things at once — that is the Koda 2 Pro or the Karu.
Where these numbers came from
Pick 2 · Wood flavor at 16 inches
Ooni Karu 2 Pro Multi-Fuel Outdoor Pizza Oven
Ooni · Multi-fuel
The biggest multi-fuel oven Ooni makes: wood or charcoal out of the box, gas with a separate burner, a fully glazed door so you can watch, and a digital hub with a food probe.
Published specification
- Max temperature
- 950 F (500 C) in about 15 minutes
- Cooking area
- 17 in wide, 5.7 in internal height
- Stone
- 0.6 in cordierite
- External size
- 32.4" L x 19.8" W x 32.4" H
- Weight
- 62.6 lb unboxed, 86.6 lb boxed
- Fuel
- Wood or lump charcoal as standard; gas burner sold separately
- Included
- Glass door, tray door, fuel tray and grate, digital hub with probe
What it does well
- A full glass door on a wood oven is rare and it changes how the oven is used — you manage the fire by watching it rather than by opening it
- 17 in of cooking width is the largest wood-capable surface here, and it takes a 16 in pizza
- Wood, charcoal, or gas from one body: the fuel decision stops being permanent
- The food probe makes it a genuine roasting oven, not only a pizza oven
What you give up
- The gas burner is a separate purchase, so 'multi-fuel' costs more than the listed price
- 0.6 in stone under a 17 in surface — thinner than the Gozney Arc's floor, so recovery between pizzas is slower than the size suggests
- 62.6 lb and 32 in tall on legs: this is a fixed installation in practice
- Wood means ash, a chimney to clean, and a fire to feed while you cook
Buy it if
Someone who actually wants the wood-fired part, cooks 16 in pizzas, and is willing to tend a fire.
Skip it if
Anyone whose real requirement is dinner in 20 minutes on a Tuesday. That is a gas oven.
Where these numbers came from
Pick 3 · Dual-zone without the Max footprint
Ooni Koda 2 Pro Gas Pizza Oven
Ooni · Propane
The Koda 2 Max's dual burners and 0.8 in stone in a body 29 lb lighter and 4 in narrower. For most households this is the better version of that idea.
Published specification
- Max temperature
- 950 F (510 C); range starts at 320 F
- Stone
- 21" front x 18" rear cordierite, 0.8 in thick
- Max pizza
- 18 in
- External size
- 26.85" x 25.67" x 15.47"
- Weight
- 66 lb (30 kg)
- Burners
- Dual lateral burners with independent controls
- Fuel
- Propane tank or natural-gas line
- Cleaning
- Pyrolytic self-cleaning cycle
What it does well
- Independent dual-zone control at 66 lb rather than 95 lb — the same headline feature as the Max in a body a determined adult can still reposition
- The temperature range starts at 320 F, which is the difference between a pizza oven and an outdoor oven you also roast in
- 0.8 in stone is the thickness that stops the recovery-time problem between back-to-back pizzas
What you give up
- 18 in maximum means a true 20 in New York round is still out of reach — that is Max territory only
- Ooni does not publish a BTU input figure, so there is no way to compare its burner to a Gozney or a Solo Stove on paper
- The Ooni Connect hub is bundled with the Max but not with every Koda 2 Pro configuration — check the listing you are actually buying
Buy it if
The buyer who read the Koda 2 Max specification, wanted the dual zones, and then read the 95 lb line.
Skip it if
A balcony, or a table that is not rated for a 66 lb appliance plus its heat.
Where these numbers came from
Pick 4 · 850 F on a normal kitchen outlet
Ooni Volt 2 Electric Indoor Pizza Oven
Ooni · Electric
1600 W on a standard 120 V outlet, and 850 F on a stone floor. It is the only oven here that turns a kitchen counter into something close to a pizzeria deck.
Published specification
- Power
- 120 V / 1600 W, standard North America Type B plug
- Temperature
- 70 F to 850 F (450 C)
- Stone
- Cordierite, 0.4 in (10 mm)
- External size
- 21.5" x 17.4" x 10.4"
- Opening height
- 3.6 in
- Weight
- 38.8 lb
- Body
- Powder-coated carbon steel, triple-paned tempered glass door
- Placement
- Indoor use only
What it does well
- 1600 W draws about 13.3 A, which fits inside a standard 15 A North American kitchen circuit — that is the whole reason this oven is practical. See power requirements
- A proof mode that goes down to 70 F means the same appliance proofs the dough it later bakes
- Triple-paned glass and a filtered exhaust are why this can live in a kitchen and a Koda cannot
- 850 F is roughly 300 F hotter than a domestic oven's maximum, which is the entire difference in crust
What you give up
- 0.4 in stone is the thinnest floor in this registry. Consecutive bakes need recovery time and the oven's control system spends its effort managing exactly that
- 850 F, not 950 F: a true 60-second Neapolitan is out of reach and Ooni does not claim it
- 3.6 in of opening height rules out deep pan builds
- Indoor use only, stated by Ooni — this is not an outdoor oven that also works inside
Buy it if
Apartments, winter, and anyone whose real obstacle is that the oven has to live indoors.
Skip it if
Anyone whose target is a 60-second, 950 F Neapolitan.
Where these numbers came from
Pick 5 · Small patios and two-person cooking
Ooni Koda 2 Propane Gas Pizza Oven
Ooni · Propane
The compact Koda, now with a published temperature range that starts at 375 F. It is the model to buy when the space, not the budget, is the constraint.
Published specification
- Max temperature
- 950 F. The Amazon listing publishes a 375 F to 950 F range; Ooni's own spec page publishes the peak only
- Max pizza
- 14 in, cooked in about 60 seconds
- Stone
- Cordierite, 0.6 in / 15 mm thick — the same floor thickness as the Koda 16
- Weight
- 35.27 lb unboxed (16 kg), 46.96 lb boxed
- External size
- Ooni publishes 545 x 472 x 333 mm, which is 21.5" x 18.6" x 13.1". Its imperial column prints the depth as 28.4", which contradicts both the metric figure and the 21.93" boxed dimension
- Body
- Powder-coated carbon steel, stainless internal base and legs, aluminum nose
- Fuel
- Propane, 28 mBar regulator and hose included. No natural-gas variant
- Format
- Folding legs, single-piece body, no assembly
- In the box
- Oven, stone, regulator and hose, Torx key, matchstick lighter, battery
- Warranty
- 1 year standard, extended to 5 years on registration with Ooni within 60 days
What it does well
- 14 in is the smallest size where a 12 in pizza still has turning room — 12 in ovens do not
- A published low end of 375 F makes it usable for flatbreads and vegetables, not only for 60-second pizza
- The lightest and cheapest way into the current Koda generation
What you give up
- No natural-gas variant — if you have an outdoor gas point, the Koda 16 is the nearest Ooni at a similar price that can use it
- Ooni's published imperial dimensions are wrong for this oven. The spec page prints a 28.4 in depth against a metric figure of 472 mm, which is 18.6 in, and a box only 21.93 in deep. Measure against the metric conversion
- Ooni publishes no BTU input rating, and no preheat time for this model — the Koda 16 at least gets a published 20 minutes
- 14 in caps the pizza size permanently — this is not a capacity you grow into
Buy it if
Two-to-four-person households on a patio where footprint decides the purchase.
Skip it if
Anyone who wants 16 in pizzas now or later.
Pick 6 · Cooking for a crowd
Ooni Koda 2 Max Propane Gas Pizza Oven
Ooni · Propane
Two independently controlled burners under a 24 x 21 in stone. It is the only oven here that genuinely cooks two different things at two different temperatures, and at 95 lb it is the only one that stops being portable.
Published specification
- Max temperature
- 950 F (500 C)
- Stone
- 24 x 21 in cordierite, 0.8 in thick
- Capacity
- One 20 in pizza, two 12 in, or three 10 in at once
- External size
- 31" L x 28" W x 17" H
- Weight
- 95 lb unboxed
- Burners
- Two, independently controlled — genuine dual-zone
- Included
- Ooni Connect digital temperature hub and one food probe
What it does well
- Dual independent zones are the feature nothing else at this size has: a 60-second Neapolitan on one side while a pan pizza bakes long and low on the other
- 0.8 in stone across 24 x 21 in stores enough heat that consecutive bakes stop degrading, which is the actual limit on every smaller oven
- A 20 in pizza means New York style is finally on the menu without cutting the dough down
What you give up
- 95 lb. This is furniture. Decide where it lives before it arrives, and read the surfaces and clearances guide first
- The footprint is 31 x 28 in — larger than many patio tables can carry safely, and larger than every small-space recommendation on this site
- You pay for two burners whether or not you ever run two zones; a single-zone cook does not need this oven
Buy it if
Households who feed six or more people at a time, or anyone who wants one appliance that does 60-second Neapolitan and long-bake pan on the same evening.
Skip it if
Balconies, small patios, and anyone who will need to move the oven between uses.
Where these numbers came from
The three genuine upgrades, and what each one buys
A thicker stone. The Koda 16 uses a 0.6 in floor; the Koda 2 Pro and Koda 2 Max use 0.8 in. Stone thickness is stored energy, and stored energy is what cooks the second, third and fourth pizzas without a recovery pause. If you cook one pizza at a time this is worth nothing to you. If you feed a table, it is the single most consequential upgrade in the lineup.
A second burner. Only the Koda 2 Pro and Koda 2 Max have two independently controlled zones. It lets you run a 60-second Neapolitan on one side and a long, low bake on the other. It is a workflow capability rather than a quality one — it does not make any single pizza better.
A published low end. The Koda 2 Pro's range starts at 320 F and the Koda 2's at 375 F. That number is what makes an oven usable for roasting and flatbreads rather than only for 60-second pizza, and most of the lineup publishes only a peak figure.
What Ooni does not publish, across the whole lineup
A BTU input rating. Not for the Koda 16, not for the Koda 2, not for any gas oven Ooni sells. There is no figure to quote, which means the burners cannot be compared on paper against each other or against anything else.
That is worth saying plainly because it is easy to find BTU tables for these ovens online, and those numbers did not come from Ooni. Solo Stove publishes 15,000 BTU for the Pi Prime and HALO publishes 21,100 BTU total for the Versa 16; among the ovens on this site, those two are the only published gas input figures that exist. Everything else is a blank, and we leave it blank.
Two models we would not start with
The Karu 12. It is the cheapest way into the brand and it is a real oven, but it is a 12 in chamber, which means no turning clearance for a 12 in pizza. It is a good second oven and a poor first one.
The Koda 12. Ooni's own site no longer serves it a product page — the URL returned a 404 when we checked on 2026-09-01 — and it was out of stock at Amazon when we re-checked on 2026-09-13. It is the end of a product line, and the Koda 2 sits directly above it — see the Koda 2 review.
How this compares to buying a Gozney
Ooni's whole argument is range: three fuels, eight ovens, natural gas, and an indoor model. Gozney sells fewer ovens with thicker stones and no electric or natural-gas option at all. If you already know you want live fire or an indoor oven, Ooni is the only one of the two that sells you one. Ooni vs Gozney sets the two lineups against each other model by model.
Three in-family decisions now have pages of their own: Koda 2 against the Koda 2 Pro on gas, Karu 2 against the Karu 2 Pro on multi-fuel, and the first-generation Karu 12 against the Karu 2 for anyone weighing a discount against a glass door.
How these picks were made
We did not cook on these ovens. Every figure on this page is the maker’s or the listing’s published specification, cited on each write-up so you can check it in one click. The ranking comes from matching those published capabilities to a stated use case — space, pizza size, fuel, and how many pizzas you cook in a row. Where a maker does not publish a number, we say so instead of estimating one.
The full version of that argument, including what we deliberately do not claim, is on our methodology page.
Questions people actually ask
+Which Ooni pizza oven is best for beginners?
+What is the difference between the Ooni Koda 16 and the Koda 2?
+Is the Ooni Karu worth it over a Koda?
+Which Ooni ovens run on natural gas?
+How many BTUs is an Ooni pizza oven?
+Can the Ooni Volt 2 really be used indoors?
Sources for this page
