Purchasing a pizza oven? From gas-powered to dual-fuel and electric, learn about our top performing picks for the best Ooni pizza oven.
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The popularity of cooking pizzas at home isn’t cooling down anytime soon. Indoor and outdoor pizza ovens are hot cooking tools that allow you to pull freshly made pizzas out in under two minutes. One of the most recognizable brands on the market? None other than Ooni pizza ovens.
If you’re looking at Ooni pizza ovens, there are various models to choose from, ranging in size, price and fuel type. Below, find the best Ooni pizza oven for your needs based on hours of expert testing.
As much as I love my Ooni Koda 16, I’m like most home pizza cooks and crave more cooking space. The Ooni Koda 2 Pro delivers on that and more. This gas-powered model not only expands its cooking surface to make way for 18-inch pies, but it also has two interior side burners to create evenly cooked crusts.
Despite its larger capacity, the Ooni Koda 2 Pro is surprisingly lightweight. The oven is made from powder-coated carbon steel, so it’s plenty durable for outdoor pizza making. In my review, I found setup is fairly easy, but it does take a bit of time to set up the digital thermometer. Otherwise, it’s as easy as unfolding the legs, connecting the propane tank and preheating the oven. The power switch and temperature dial are on the side of the oven. It reaches a max temp of 950 degrees, but it can be lowered to 320 degrees. Like other Ooni models, this one is also versatile for cooking other foods and spacious enough to hold roasting pans and even a cast-iron skillet.
The pizza oven preheats in about 30 minutes. I made multiple pizzas and found the cooking time was consistently between 60 and 90 seconds, depending on the temperature setting and how thick the dough was. Again, there’s room for a 16- or 18-inch pizza, but you might make two personal pizzas instead.
The real game-changer with this oven is the dual burners. Unlike dealing with hot spots in other pizza ovens, the heat is distributed much more evenly in the Ooni Koda 2. The top of the pizza cooks evenly, and the crust browns beautifully. You do have to turn the pizza during cooking, but not as frequently, which I appreciate. Another perk of the dual burners? The even heat distribution makes it easier to clean the oven between uses—a good thing because burnt-on messes do happen sometimes. The steel edge at the opening of the oven was a bit trickier to clean, though, and I found that the outside of the oven isn’t scratch-proof, so be careful when cleaning or using any pizza-making accessories.
If you’ve already been using and loving the first-generation Ooni Koda 16 or the Ooni Koda 12, then bake on. But if you’re in the market for a larger oven or want to upgrade your at-home pizza game, the improved heat distribution and wider temperature range on the Ooni Koda 2 are quite impressive.
Temperature range: Up to 950 degrees | Heat source: Gas | Weight: 66 pounds | Dimensions: 26.85 inches wide x 25.67 inches deep x 15.47 inches high.
Editor’s Note: The Ooni Karu 2 is the second-generation model of the Ooni Karu 12G. This new model boasts a 45% larger solid fuel tray. If you prefer cooking with gas, you’ll love that the gas burner attachment (sold separately) burns 36% more efficiently on the Karu 2. But there’s still a lot to like about the first-generation Karu 12. Here’s our original review:
The most versatile pizza oven offers the option to cook with either wood or gas. The Ooni Karu 12G multi-fueled pizza oven provides flexibility for a variety of environments. The oven is constructed from Ooni’s signature powder-coated carbon steel. It’s designed with three folding legs, a tall chimney and a front door. The front door helps keep heat in the oven for better retention while cooking, with a see-through borosilicate glass door to keep an eye on your pizza and a heat-safe handle.
While the stone’s cooking surface is 13.27 by 13.27 inches, the oven is very deep, providing plenty of helpful space between the stone and the live flame in the back.
You can start a fire in the wood burner tray and fuel it with charcoal or wood, or opt for gas. The Karu 12G gas burner is sold separately and hooks up to a propane tank for convenience. I’d consider that an essential Ooni accessory for this oven.
Through testing, I found that it took 15 to 20 minutes to preheat the oven, reaching 750 to 850 degrees for cooking pizzas. I cooked 10-inch and 12-inch pizzas in this oven, each taking under two minutes to cook completely. I especially love the design of the live flame in the back. It’s not only mesmerizing to watch, but I find it’s easier to achieve a nice, even bake and browning on the crust.
This is the smallest of the Karu line-up, but I find it helpful for portability. You can still easily use it to cook pizzas or other items in cast iron. At the same time, it weighs just over 34 pounds and can become relatively compact with the legs folded down and the chimney taken off, making it possible to use camping or tailgating. It takes around an hour to cool, depending on the fuel source and use, and the stone can easily be cleaned by flipping it over once it’s cooled for your next use.
Karu 12G: Temperature range: Up to 950 degrees | Heat source: Wood and charcoal or propane gas | Weight: 26.5 pounds | Dimensions: 29 inches long x 16 inches wide x 28 inches high.
Karu 2: Temperature range: Up to 950 degrees | Heat source: Wood and charcoal or propane gas | Weight: 33.7 pounds| Dimensions: 28.25 inches long x 16.5 inches wide x 30.25 inches high.
For those who don’t have an outdoor space or simply prefer to cook indoors, an electric pizza oven is the solution. The Ooni Volt 2 is an impressive upgrade from the Ooni Volt, thanks to a smaller footprint and larger viewing window so you can keep an eye on your pizza as it bakes.
The main power switch is located on the back of the oven, but there’s a touch button on the front control panel, along with a dial to adjust the temperature. There are three temperature presets depending on the style of pizza you’re making, as well as a proofing mode. There’s also an option to customize two presets for your favorite settings, and there’s an adjustable crispness setting.
You have to season the oven before use, but it’s simple: Just turn it up to 850 degrees, then let it cool down before baking the first pizza. It takes around 18 to 20 minutes to preheat. Depending on the temperature and settings, pizzas are ready between 90 seconds and two minutes.
I baked a Neapolitan pizza using the 850 setting; the heat boost mode is great for this type of crust. The Ooni produced a crust that was evenly baked with nice browning throughout. I also made a pizza using the Level 3 (700 degrees) setting, which is perfect for top browning. It’s a longer bake time, but the adjustable top heat coil makes for less cook on top; I loved the chewier crust with a crisp structure.
There’s no need to turn the pizza while it bakes, thanks to the top and bottom heat coils with adjustable settings. Every test pizza came out evenly cooked, from the nicely browned crust to the toppings. The cheese melted beautifully. I loved that the crust had a fluffy center with a lightly crisp outer layer—pizza perfection, in my opinion.
If you were to use the Ooni Volt 2 just for pizza, it would be money well spent, but this oven can expand beyond crusts and toppings. Sweet potatoes roasted in a pan at 425 degrees came out delicious, showing the versatility of this oven beyond cooking pizzas.
The Ooni Volt 2 is for indoor use only. It does get hot while in use, so make sure to always place it on a heat-safe surface. The oven is a bit louder than I was expecting due to the fan and vent working to release (a lot) of steam during baking. It’s also a little tricky to clean out between uses—a pizza oven brush helps here—but the good news is the grease and smoke filter are dishwasher safe.
Temperature range: Up to 850 degrees | Heat source: Electric | Weight: 38.8 pounds | Dimensions: 21.5 inches long x 17.4 wide x 10.4 inches high.
In my quest to make the perfect slice(s) at home, I tested other Ooni ovens, including earlier models that have been since been upgraded and/or replaced:
I’ve spent years testing pizza ovens across various brands, sizes and fuel types. I’ve tested over a dozen different ovens, including options from Ooni, Blackstone, Gozney and Breville, along with Solo Stove’s Pi Pizza Oven and Pi Prime.
As a former bakery owner, each test has always been done with my go-to homemade pizza dough recipe. Throughout testing, I always look at the construction of an oven, the ease of set-up and use, how well it retains heat, the shape and size of the flame and how easy it is to keep clean.
Ooni manufactures a variety of oven designs and models. For some, the primary consideration is the size of the cooking surface. Others will find that the power source—gas or electric—helps them make the decision.
Through research and multiple years of experience using Ooni ovens, I narrowed my testing down to three ovens, one from each of the Koda, Karu, and Volt lines. I considered ease of set-up and assembly, convenience, ease of use, design and clean-up for each oven.
I also considered the flavor and texture of the pizzas produced by each oven. Through testing, I timed how long each oven took to preheat and how long it took to cook pizzas in each oven, along with any other special features or notes about the ovens.
Cooking in an Ooni pizza oven with wood or gas is all up to personal preference. For some people, they love the char and smoky flavor that comes with cooking with wood. On the other hand, cooking with gas is much easier and more convenient, allowing you to control the flame and temperature better. It’s very similar to the charcoal vs. gas grill debate!
Kyle Thomas, chef, recipe developer, writer, and filmmaker behind the culinary brand HE COOKS®, says, “Gas is exceptionally reliable for outdoor conditions. Electric tends to max out at a lower temperature and lose heat faster once you’re cooking. Especially outdoors, gas is also more reliable since you’re not tied to power.” A wood-burning oven is also a good option, but perhaps for more experienced at-home pizza makers. “It brings unmatched flavor but requires more patience and care,” Thomas says.
Choosing between an Ooni pizza oven or Gozney pizza oven is all based on preference of appearance, design and where you plan to use your pizza oven. The Gozney Roccbox is one of the top portable pizza ovens on the market. Both brands offer ovens that operate similarly with a live flame, but you may be looking for something that matches your backyard or deck’s décor better than another model.
With carbon steel construction, Ooni pizza ovens are built to last. You should store your oven out of snow or extended heavy rain for the best long-lasting use. Otherwise, it can stay outside so it’s ready to use just about any time of year. While the oven’s exterior may fade over time, or a patina may develop, it doesn’t affect performance. An Ooni oven will easily last eight to 10 years and beyond.
All Ooni pizza ovens are built for outdoor use and have a powder coating for weather resistance. However, for the best care, you shouldn’t leave your pizza oven outside in the elements for extended periods of time. Putting a cover on your pizza oven will help it last longer, along with storing it in a dry space such as a garage or shed in the winter.
I am a former bakery owner who now focuses on product testing and recipe development. I have a passion for outdoor cooking, specifically on pizza ovens. I have tested 11 different pizza ovens, including Ooni, Solo Stove and Gozney models, focusing on how well each operates for the home cook. I have also spent years testing pizza oven accessories, along with smokers, grills, stand mixers and other home and kitchen tools, to make cooking more enjoyable.
Kyle Taylor is the chef, recipe developer, writer, and filmmaker behind the culinary brand HE COOKS®.
