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Ooni UU-P06A00 Koda 12 Oven, Black

4.3 out of 5 stars 390 ratings

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Enhance your purchase

Brand Ooni
Color Black
Fuel Type Natural Gas
Item Dimensions LxWxH 15.7 x 11.6 x 24.8 inches
Item Weight 29 Pounds

About this item

    This fits your .
  • Make sure this fits by entering your model number.
  • Our Ooni pizza oven is much more than a pizza cooker - use your pizza ovens to roast meat, fish and vegetables
  • Convenient: Ooni Koda is can fire up in 15 minutes and cook 13" pizzas simply by turning a dial
  • Gas-powered: the built-in gas ignition means instant flames, with an adjustable heat control dial for effortless cooking
  • Ooni pizza ovens are designed for outdoor cooking and our new gas pizza oven - Ooni Koda - is the perfect outdoor oven
  • High heats: the insulated steel shell means optimum heat retention, so Ooni Koda is ready to go within 15 minutes
New (18) from $399.00 & FREE Shipping.

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  • Ooni UU-P06A00 Koda 12 Oven, Black
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  • Ooni 12” Perforated Pizza Peel – Long Handle Perforated Aluminium Pizza Paddle – Lightweight Pizza Turning Peel – Ooni Outdoo
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Product Description

ooni koda
ooni koda

Ooni Koda 12 Gas-Powered Outdoor Pizza Oven

Your time is precious, so make it count. Ooni Koda 12 fires out jaw-dropping pizzas in 60 seconds flat. No assembly, no mess, no fuss. Cooking outdoors with gas has never been so simple (or so beautiful). Ready right out of the box, the super compact Ooni Koda 12is good to go in seconds. Simply flip open the foldable legs, insert the stone baking board, and connect to a gas tank.

ooni koda

Ooni Koda 16

Ooni Karu 16

Ooni Karu

Ooni Koda Ooni Koda 16 Ooni Karu 16 Ooni Karu Ooni Fyra
Ooni Koda 12 Ooni Koda 16 Ooni Karu 16 Ooni Karu 12 Ooni Fyra 12
Wood-Fired
Gas Powered
Pizza Size 12" 16" 16" 12" 12"
Ready to Cook 15 minutes 20 minutes 15 minutes 15 minutes 15 minutes
Temperature 950ºF 950ºF 950ºF 950ºF 950ºF

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Customer reviews

4.3 out of 5 stars
4.3 out of 5
390 global ratings

Top reviews from the United States

Reviewed in the United States on October 7, 2019
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5.0 out of 5 stars If you didn't give this 5-stars, you don't know how to use it. Useful Tips.
By Jason Burkhart on October 7, 2019
First off, I have NEVER made a pizza oven pizza in my life. I am a very competent chef and grillmaster, but I had zero experience with one of these contraptions. I purchased this to do make your own pizzas for our Bengals tailgate and hopefully for fun family nights in the future. We followed the Ooni dough recipe (00 flour is NOT something sold at every grocery store) and it was fantastic. Of course I watched several videos before using the oven, which is advised, but this oven is very easy to use. Some basic knowledge gleaned from the Ooni website is enough to get you going. My tips for a perfect pizza are:

Does not come with any gas or tank. I used a full 15lb gas grill propane tank. I assume you could use a smaller tank with the same full size fitting. Hose is long enough to reach the table and set the tank on the ground.

No peel included. I purchased the aluminum one with a folding wood handle (Chef Pomodoro) and it was absolutely perfect for this oven in every single way.

I did not buy or use a laser pointer thermometer but after seeing they are less than $20 I probably would have. I don't see it as necessary but it would have been nice to know how hot my stone was.

The first time I tried to light the grill it was admittedly difficult. This is not an unusual problem for any gas grill regulator. I suggest you make sure the oven is off when you turn the propane tank on. Also, I wasn't getting good gas flow until I turned the regulator so the hose was vertical (hose sticking straight up or down). You may have to turn the regulator, turn off the gas at the tank, off at the oven, and repeat a few times to get good gas flow. No idea why (could be a cheap finicky regulator?), but once I got the gas flow going, I haven't had a problem since (three uses). Also, try turning the gas on for a few seconds, then to off, then hold the knob pushed in for a few seconds (at the off position) before turning it counter clockwise to the max position to trigger the ignitor, and continuing to hold it in. You should be looking through the little hole in the back of the oven where you can see if you have a good flame. This is the trickiest part of using the oven. Don't get frustrated.

Preheat at max flame for 15-20 mins. There is no stop for max flame like there is for minimum flame, so the little indicator nub on the knob will be at 9-O'Clock. You should look into the mouth of the oven to confirm you have a good even flame rolling up to the top.

Use a rolling pin to make flat even crust, it's not cheating is it? Makes for the best perfect crust. Less bubbles that will burn, flaky, crispy, superior to hand formed. Make it as thin as you think you can work with. (3/16"?) Don't make the edges thicker than the middle. Flatter the better.

Preheat the oven on full blast for as long as possible. You CANNOT get it too hot.

Don't try to make a pizza that is too big to fit in the oven. Isn't this just common sense? The smaller the pizza the easier it is to maneuver.

After getting the oven as hot as possible (at least 15-20 minutes), turn the flame down as low as you can but still see a decent flame (not minimum flame) The dial isn't very linear, so you really just have to look in the opening and see the flame. It is admittedly difficult to adjust the flame and see the result at the same time (if not impossible). You will get a feel for the gas knob after a couple pizzas. If you keep the flame at max, or turn the dial down thinking you have decreased the flame without actually looking at the flame, you WILL burn your pizza, and fast.

Keep the pizza as close to the front as possible. You want it as far from the back as you can get it. You will be turning the pizza, so don't worry about the front not cooking. Keep a close eye on the back of the pizza so as not to let it burn. Don't think you can simply time this and get a good result. You need to watch the pizza like a hawk. A few seconds can be the difference between perfect and charcoal. Expect you will have to turn it after about 90 seconds or so.

Turning the pizza: YOU NEED TO TAKE THE PIZZA OUT OF THE OVEN TO TURN IT. So many complaints are about turning the pizza in the tiny little oven. Unless you have some magical pizza peel, I don't see any other way to do this. It is very simple, pull it all the way out, turn it by hand 180deg on your peel, put it back in. I suggest letting the pizza cook as long as possible before pulling it, make sure you peel is clean, dry, and floured. The bottom of your crust will be moist if you haven't let it set up long enough, or has too many wet toppings, or toppings have been on too long, etc. A wet crust stuck to your peel will make for a rough launch back into the oven (although surprisingly not impossible).

Don't be afraid to leave the pizza in as long as you can, pulling and turning it several times. The whole process should really take you about three minutes or so, not 90 seconds. Keep in mind the closer to fully cooked your pizza is, the faster the back edge will burn. A raw crust just inserted in the oven can handle the heat a lot better than a nearly finished pizza. When its almost ready, you can go from underdone to on fire in a matter of 5 seconds on that back edge.

For the best results, turn your fire back up to max after you pull your finished pizza and give your stone a few minutes to get back up to temp. This isn't absolutely crucial, but helpful. The flame should be at max when preparing your next pizza, turned back down when cooking it, and repeat. A proper session should be done with at least three people, like an assembly line, rolling, topping, and launching, so you don't get overwhelmed doing too much. If you are the oven master, that is all you will have time to do (maybe while drinking a beer). Also, I suggest having a chair in front of the oven so you can be at eye level comfortably, that way it is more comfortable to keep a close eye on the pizza.

This may sound like a lot of work, and it is I suppose, but if you are having fun making the pizzas and everyone is freaking out over how cool your new gizmo is and delicious the pizzas are, isn't that what it's all about? I can tell you I had people from every other tailgate within 150' coming to check it out and take pictures. It was fun and delicious and the results were absolutely amazing. I'm sure the fun was part of it, but damn if it wasn't the best pizza I've ever had in my life. A little practice and maybe one or two trial pizzas and you will be an expert in no time!

Also, I highly suggest the Ooni carry cover. It is very well designed to be able to carry the oven before it has fully cooled. Open on the bottom (where it stays hot) and allowing the legs to stay extended, so you don't melt whatever you set it on after you are done and don't have time to leave it unattended to fully cool. You can put it back in your car within 15 minutes.

Have fun and hope this helps!
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Reviewed in the United States on May 7, 2019
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5.0 out of 5 stars Update: Nearly impossible to get proper browning
By JAH on May 7, 2019
Update: Since my original review nearly four months ago, I’ve had the opportunity to make dozens of pizzas in the Ooni Koda and have some additional comments I’d like to share.

I’ve learned that with practice, it is possible to produce an excellent Neapolitan style pizza, with a crisp exterior and soft, chewy interior crust. To do so, I’ve had the best luck by following a few rules:

Preheat the center of the stone to around 750F.
Limit the diameter of the pizza to no more than 10-inches.
Turn the temperature down a notch just before launching the pizza.
Launch the pizza near the front of the oven.

In spite of my best efforts, I’ve still not been able to get the bottom of the crust to brown like a full sized, wood burning oven, but considering its small size, reasonable price and go anywhere portability, that’s seems like a reasonable trade off! At this point I’d give the oven 4-stars.

What drove my rating to 5-stars is Ooni’s fantastic customer service. About two weeks ago I found that my oven wouldn’t stay lit. I contacted Ooni customer service and explained my problem to Emily. Within 3-days I had a new gas regulator show up on my door step. Unfortunately, that didn’t correct the problem. I once again contacted Emily, explained that the problem persisted, and within 4-days received an entirely new oven, which by the way, works perfectly! That type of exceptional customer service deserves an extra star! Ooni deserves your business!

On the positive side, this little oven is well built and truly portable. With practice, it is possible to get nice leopard spotting on the crust and as long as you don’t overdo the toppings, they come out nicely cooked.

The one thing that really hurts this oven is the fact that it is nearly impossible to get proper browning (leopard spotting) on the bottom of the crust, without burning the outer crust. The only way I have found to avoid this is to make a very small pizza allowing me to keep the back edge far from the flame. Even with a small thin crust pizza, dough hydration, flour type and fermenting technique are super critical with this oven in order to get proper browning of the bottom crust.

Ooni has done a nice job of designing this oven, however with an oven this compact, there are many challenges to overcome. In this case, the problem is clear, the solution maybe not so. There is too much temperature disparity across the surface of the stone (front to back), and between the stone and the oven cavity. Not only has this been my experience, but that of virtually every user of this oven that I’ve encountered in person and on the various internet pizza forums.

Ooni is certainly aware of this problem and really needs to find a solution if this oven is going to be taken seriously.
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Reviewed in the United States on July 3, 2019
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5.0 out of 5 stars Apotheosis of perfection!
By Aaron P. Segal on July 3, 2019
I usually regret, at some point, almost every purchase I make. Just part of my Jewish neurotic nature—and always assuming I made a mistake.

Happy to report...not a tinge of remorse with my Ooni Koda. This item is revelatory!

Homemade pizza with ease—and rivaling most restaurants. And all within 60-90 seconds. Unfathomable.

Yes: there is a slight learning curve to getting it all down—but that is part of the fun. And then being fully immersed in the plethora of all things pizza.

Put succinctly: prepare to have your life changed by this oven. And no: I am uttering this without a trace of hyperbole.
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Reviewed in the United States on June 12, 2019
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4.0 out of 5 stars Great Pizza at a good price and some work
By R. White on June 12, 2019
Awesome pizza cooker at a really good price point. I have 5 grills outside and not a single one does pizza well. I procrastinated long enough that when I heard about the Ooni Koda I had to try it. For under $300 it was worth taking a chance. I was not disappointed. This makes great thin crust Neapolitan pizza. Don’t kid yourself, It takes some work to get there. I watched a lot of You Tube videos and read the FB Forums on pizza making. So far so good. Even took it camping with me. Talk about folks turning their heads when they walked by my camp while I was busy spinning pizzas in the oven. I agree what some others have said, take the time to make your dough the right way. Lastly, my oven arrived with a broken stone in it also. Ooni’s customer service was awesome! They had a pizza stone coming my way the very next day. Thank you Ooni!
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Top reviews from other countries

NïTō
5.0 out of 5 stars Una Bomba!!!
Reviewed in Italy on December 7, 2019
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5.0 out of 5 stars Una Bomba!!!
Reviewed in Italy on December 7, 2019
Forno molto performante e fatto con ottimi materiali!!
Raggiunge velocemente i 500 gradi con un consumo veramente sostenuto!
Credo che a questo prezzo non si possa trovare di meglio!
Leggero e facile da trasportare con la sua borsa che ho acquistato a parte!
L’ho preso come secondo forno per farci piz-nic e pizzate fuori porta e devo dire che ha soddisfatto pienamente le mie aspettative!!
Se lo usate con la pietra originale dovete avere l’accortenza di non superare i 400/420 gradi sulla pietra e nel caso quando infornate abbassare un po la fiamma,io ho sostituito la pietra con un biscotto della fornace saputo(probabilmente sono stato il primo in assoluto a fare questa modifica) e con questa modifica lo uso tranquillamente a manetta!
All’inizio bisogna prenderci un po la mano se non si ha esperienza con cotture a fiamma ma dopo si ottengono dei grandi risultati!!
Consigliatissimo a chi non vuole vendere un rene x farci delle ottime pizze!
Più che soddisfatto!!
Do 5 stelle per materiali,facilità di trasporto e rapporto qualità prezzo!!!
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48 people found this helpful
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Nemus Loren
1.0 out of 5 stars Modello Tedesco - NON BUONO PER ITALIA
Reviewed in Italy on October 14, 2019
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33 people found this helpful
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Redi Luka
1.0 out of 5 stars Non fa quello che deve fare!
Reviewed in Italy on March 22, 2020
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1.0 out of 5 stars Non fa quello che deve fare!
Reviewed in Italy on March 22, 2020
Non fa quello che deve fare!! E troppo corto e la parte d'avanti non raggiunge ka temperatura necessaria!! Io purtroppo lo comperato ma sono deluso!!
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20 people found this helpful
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Masters85
5.0 out of 5 stars Forno versione europea da 30mbar
Reviewed in Italy on September 8, 2021
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5 people found this helpful
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Anony-Tony
5.0 out of 5 stars Geiler Ofen - macht perfekte Pizza!!!
Reviewed in Germany on November 7, 2019
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4 people found this helpful
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