Ooni Koda 2 Review: $499 Gets 950 °F and a Regulator, Not a Propane Tank or a Gas-Line Hookup

Ooni Koda 2 gas pizza oven in black, side view on a white background: domed black body with gray end panels, a gray control housing under the body carrying a black dial with a white index dot and a white tick arc, a short black threaded gas inlet stub to the right of that housing, and gray legs with black feet, two of them on the left of the frame

Product image supplied by the brand

In this guide

THE SHORT VERSION

At the 2026-09-28 check the Koda 2 was $499 at Ooni's US store in Foundry Black, Highland Green and Slate Blue, all three colors showing available, and the same oven sat at $498.95 in an Amazon buy box sold by Ooni USA and shipped by Amazon. It is the second generation of the Koda gas line: a 35.27 lb powder-coated steel box on folding legs, a 15 mm cordierite stone, and a dial you push and turn to spark the burner.

What that money does not cover is the fuel and the space. The manual restricts this appliance to outdoor use, keeps it 40 inches from any structure, combustible material or second propane cylinder, and asks for a sturdy metal or wood surface rather than plastic or glass. It is also a propane appliance only: Ooni sells natural-gas variants of the larger Koda 2 Pro and Max, and its $55 conversion kit is listed for the 1st-generation Koda 16 alone.

Our verdict

Buy it if you want 950 °F on a 14-inch stone without tending a fire: $499 at Ooni's US store, regulator and hose included, propane tank not. Skip it if natural gas from a fixed line is the fuel you want.

A good fit for: Households that make pizza most weeks, can keep 40 clear inches outdoors on a sturdy metal or wood surface, and want a dial instead of lit charcoal.
We would skip it if: Skip it if your only hookup is a natural-gas line, or if two 12-inch pizzas at once is the normal order: the $1,299 Koda 2 Max holds them, this stone holds one.

Reasons to consider it

A published 375 °F to 950 °F range on a 15 mm cordierite stone sized for one 12 or 14 inch pizza, in a 35.27 lb case with a folding rear leg
The regulator and hose for a 20 lb propane cylinder ship with the oven, and a replacement set is priced at $10
Most cleaning is burning: 45 minutes at full power turns stone debris to ash, and the stone is double-sided

The compromises

Propane only: there is no gas-line variant of this model, and Ooni's $55 conversion kit is listed for the 1st-generation Koda 16 alone
One 12 or 14 inch pizza at a time, with the stone asked to climb back to 715 to 850 °F before the next launch
Outdoor use only, 40 inches from any wall or second cylinder, on metal or wood; the fuel tank is not in the box and Ooni does not sell one

What we have not verified: Every temperature and second quoted here is Ooni's own published figure, and in two places the site disagrees with itself: the floor of the range reads 375 °F in the spec row and 100 °C in a page FAQ, and the unboxed depth is 28.4 inches in the table but 18.6 inches in the product's structured data. Ooni also publishes no recovery time between pizzas at a stated outdoor temperature, only a floor of 715 °F on the stone, and Ooni's own store prices the 1st-generation Koda 16 replacement baking stone at $60 with none listed for this model. A measured recovery figure, or a stone price for the Koda 2, would move both the crowd size and the second-year cost.

The things in this guide

A closer look at the products, who they may suit, and what to check before buying.

The 35.27 lb folding rung of Ooni's gas line, for a most-weeks pizza plan on a tank you keep in the driveway

Koda 2 Gas Powered Pizza Oven, 2nd Generation, Foundry Black

$499 at Ooni's US store, $498.95 sold by Ooni USA on Amazon, with the stone, regulator and hose in the box, a 950 °F published ceiling, and five years of coverage if you register within 60 days.

Before you buy: Propane only, with no cylinder included, and one 12 or 14 inch pizza at a time. The $799 Koda 2 Pro is where the bigger 18-inch stone, the natural-gas option of this generation and the included Connect hub start.

$498.95 at Amazon

Price checked September 28, 2026. Retailer prices can change.

950 °F is the headline; the useful number is the recovery

Ooni's spec row for this oven reads 375 °F to 950 °F, reached in 20 minutes, and the same page times a Neapolitan-style pizza at 60 seconds. Those are the manufacturer's figures, and the top of the range is the part three sources agree on: the Ooni listing, its schema markup and the Amazon title all carry 950 °F, with 500 °C in metric. The bottom is softer. One FAQ answer on the same page gives the working range as 100 °C to 500 °C, which is 212 °F, not the 375 °F in the spec row.

What decides a dinner is the cadence, not the peak. Ooni's own first-pizza guide puts the useful stone band at 750 to 850 °F, where a pie takes 60 to 90 seconds and should be turned every 20 to 30 seconds. The Koda setup page then gives the rule for a second pizza: bring the stone back to 715 to 850 °F before you launch. The stone itself is 15 mm of cordierite sized for one 12-inch or one 14-inch pizza, so four people eating at once is four runs, not one.

Propane is the only hookup, and the box stops short of the tank

The manual's box list is the oven, the stone, a regulator and hose, one AA battery for the ignition, and a matchstick holder fixed under the base. The same hose and regulator appear in the Amazon title for this oven, and a spare set from Ooni costs $10. One stale answer in the product FAQ has the hose and regulator bought separately; the manual's box list, the product page's What's included line, two other FAQ answers and the Amazon listing's own box contents all say they come with it, so the included reading is the one to buy on. The manual also limits replacements to the regulator and hose Ooni specifies.

Fuel is bottled propane and the cylinder is yours. The manual allows one under 20 lb (9.1 kg), no wider or taller than 22.8 inches, set up for vapor withdrawal, with a hose at least 36 inches long and the regulator kept out of anything above 130 °F. Ooni's US store carries no propane cylinder at any price, so that line item has no figure to carry. Lighting is push-and-hold on the dial while turning, five seconds after the flame catches; if the burner refuses twice, you strike a match in the holder instead, then five minutes of patience before the next try. Pull the battery if the oven sits unused for more than a month.

Where it can stand is part of the purchase, not an afterthought

The manual's danger block reads like a site survey: outdoor use only, never in a building, garage, enclosed area, boat or recreational vehicle, never as a heater, never unattended, and never within 40 inches (1 m) of a structure, combustible material or another gas cylinder, or within 25 feet (7.5 m) of flammable liquid. The mouth should face away from the wind, and the surface under it must be sturdy metal or wood. Plastic and glass tables are ruled out by name, and the soap-solution leak test is required every time a fitting is reconnected or the cylinder changed.

Then there is the height and the carrying. Ooni asks for the stone to sit 43 inches above the ground and names its own Modular or Folding Table, at $275, as the support, so a waist-high bench is part of this purchase unless your patio already has one. Unboxed the oven is 21.5 by 28.4 by 13.1 inches and 35.27 lb, with a rear leg that unlocks at a button for storage; the product's structured data gives a different depth, 18.6 inches, so size the shelf against the larger figure. Ooni says the oven can live outdoors all year with its $60 carry cover on, and recommends indoor storage and a wipe-down for long idle stretches in humid weather.

One seasoning burn, then most cleaning is heat

Ahead of any pizza the manual runs the oven at top temperature for 30 minutes, lets it cool and wipes the inside with dry paper towels. After that, the stone looks after itself: 45 minutes at full power with nothing in it turns debris to ash, which you brush off once cool, and the stone is double-sided, so flipping it between cooks burns off what fell underneath. No water and no soap touch the stone, and the manual is blunt about how a stone dies: pouring water on a hot one cracks it. Food that falls during a cook is left to burn rather than reached for. The shell takes warm soapy water and immediate drying, with abrasives excluded.

Coverage comes in two steps. Every Ooni product carries one year as standard, and registering within 60 days extends this oven to five years; the regulator and hose, the infrared thermometer and the Connect hub sit at two years on the warranty table, while covers, peels and tables sit at five. Order from a retailer and one detail is worth clearing up first: the buy-direct block on Ooni's own listing advertises the five-year registration as an ooni.com benefit, while the warranty page asks only for registration within 60 days of purchase and names no channel. The $35 short brush the cleaning step needs must be bought apart, as must the cover.

What $449, $799 and $1,299 buy instead

The Karu 2 at $449 is the same 950 °F ceiling in a multi-fuel body: wood and charcoal in the box, gas only after you add the $120 burner, which its own page limits to bottled propane and marks as not compatible with natural gas. Adding that burner brings it to $569 for the convenience this oven includes, and it buys a 12-inch stone behind a glass door rather than a 14-inch one. The 1st-generation Koda 12 still shows $399 on Ooni's US store but lists as unavailable, so it belongs in this comparison as history, not as a cheaper way in.

Above, the Koda 2 Pro is $799 with an 18-inch-plus stone, a published 320 to 950 °F range, a 66 lb body, and the Ooni Connect hub with a food probe in the box; it is sold as a Propane (Tank) or Natural Gas (Gas Line) oven for the same $799. The Koda 2 Max is $1,299: a 24-inch area, two independently controlled burners, room for two 12-inch or three 10-inch pizzas at once, and 94.7 lb. The other same-money answer is Ooni's own 1st-generation Koda 16, listed at $499 today with a 16-inch stone and the older L-shaped burner at 40.1 lb, propane only until you fit its $55 conversion kit.

The kit that actually cooks, and who should keep their money

No pizza launches without a peel, and the manual wants a thermometer to read the stone because the stone lags the air. Ooni's 12-inch peel is $55 and the 14-inch is $65; the infrared thermometer it recommends is $65. Oven, 14-inch peel and thermometer comes to $629, and the propane cylinder is on top of that at a price Ooni's store does not carry. Two upgrades are optional rather than needed: the $99 Connect hub adds app alerts to an oven with no probe of its own, and the $329 Rotating Stone replaces the turn-every-20-seconds handwork that Ooni's own guide says takes practice.

Keep your money if the only hookup you have is a natural-gas line. This model has no gas-line variant, the $55 conversion kit is written for the Koda 16 only, and the natural-gas variants of this generation start at the $799 Pro and the $1,299 Max. Keep it if the normal cook is steaks for four: the manual sends meat and vegetables into Ooni pans rather than onto the stone, so meat here is a pan job rather than a grill job. It fits a household that makes pizza most weeks, outdoors, on a propane tank it already keeps, one 12- or 14-inch pie at a time.

How we put this together

Built from the product pages and listings below, without test scores or results we have not measured. Specifications and prices change, so check the original page for the exact model, current price, delivery, and returns.

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