Ooni Koda 2 Max 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 largest oven Ooni has ever built, with a 24 inch stone that swallows a 20 inch New York pie or two 12 inch pizzas side by side. Two independently controlled burners are the real story: you can hold one zone low for a deep dish and the other screaming hot for Neapolitan, in the same bake session.
- 24 inch stone fits a 20 inch New York pie, or two 12 inch pizzas at once
- Two independent burners give genuine dual-zone control, not just a bigger flame
- Tapered flame burners spread heat evenly and largely remove the classic Ooni hot spot
- Wide 100 to 500 C range covers low roasting as well as 60 second Neapolitan
- Ooni Connect Bluetooth hub reports stone and ambient temps, so you stop guessing the launch moment
- 43 kg and 61 cm wide. This is a permanent patio fixture, not something you carry to a friend's place
- The most expensive oven in the Ooni range by a wide margin
- Needs a substantial, genuinely heat-safe table. Many garden tables are not rated for it
- Dual-zone only pays off if you actually cook two things at once. For one pizza at a time it is wasted capacity
- Turn every 20-30 seconds. The L-burner will scorch the rim if the pie sits still.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.