Ooni Koda 12 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
The oven that made gas-fired pizza normal at home, and still the best-selling model Ooni ever made. Now superseded by the Koda 2, but widely available secondhand and often heavily discounted new. At 9.2 kg it is the lightest real pizza oven in the catalogue, and it reaches 500 C in about 15 minutes.
- 9.2 kg, the lightest genuine 500 C oven here. It really is a one-hand carry
- Instant gas ignition and up to temperature in roughly 15 minutes
- Frequently discounted now that the Koda 2 has replaced it
- Enormous owner community, so troubleshooting any problem takes one search
- Pronounced hot spot at the back. A 12 inch pizza needs turning every 20 seconds or so
- 12 inch stone leaves no margin. A slightly oversized base will touch the flame
- Superseded model, so new stock is increasingly scarce
- No temperature readout of any kind. An infrared thermometer is effectively mandatory
- Turn every 20-30 seconds. The L-burner will scorch the rim if the pie sits still.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.