Ooni Koda 2 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 Koda 12's successor, and the one most home bakers should start with. It keeps the 16 kg carry-anywhere format but adds a 14 inch stone and the G2 tapered flame burner, which together fix the two things people actually complained about on the Koda 12: pizzas hanging over the stone edge, and a fierce hot spot at the back.
- 14 inch stone means a 12 inch pizza finally fits with room to turn it
- G2 tapered flame burner cuts the back-of-oven hot spot that defined the Koda 12
- 16 kg with folding legs, so it genuinely travels
- Plug and play on a gas bottle, at temperature in about 15 minutes
- Cheapest way into the current generation of Ooni gas ovens
- No Bluetooth temperature hub. You supply your own infrared thermometer
- Single burner, so no dual-zone cooking
- 200 C floor is high for bread. This is a pizza oven first
- One 12 inch pizza at a time. It will not feed a crowd quickly
- 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.