Ooni Koda 2 Pro 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 16's replacement, and the sweet spot of the gas range. An 18 inch stone gives roughly a third more room than the Koda 16, and the G2 tapered flame burner fixes the complaint that defined the old model: heat piled up at the back. The 160 C floor also makes it usable for bread and roasting, not just pizza.
- G2 tapered flame burner spreads heat forward, so far fewer turns are needed mid-bake
- 18 inch stone takes a proper 16 inch pizza without the edge crowding the flame
- 160 to 510 C range is wide enough for focaccia and roasting, not only Neapolitan
- Ooni Connect Bluetooth hub with a front-mounted display, readable while you work
- Pyrolytic self-clean means the stone burns itself clean rather than needing scrubbing
- 30 kg makes it portable in name only. Moving it is a two-hand, two-trip job
- Gas only. If you want wood flavour you need the Karu line instead
- Noticeably more expensive than the Koda 16 it replaces
- The large stone needs a full preheat. Rushing it gives a pale, soggy base
- 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.