Ooni Koda 2 Pro Gas-Powered Pizza Oven (18 in)

The Koda 2 Pro is Ooni's large gas oven for people who cook for a crowd. Its stone is big enough for an 18-inch pizza, or two personal pies side by side, and it comes with a Bluetooth temperature hub and a food probe that make it useful for steaks, vegetables and cast-iron dishes as well. On our outdoor pizza oven list it is the best premium pick: the most capable gas oven we shortlisted, at the cost of weight, size and a higher price class.

If you mostly make one 12-inch Neapolitan pizza at a time, this is more oven than you need.

Capacity first. Ooni lists a two-piece cordierite stone 20 mm thick, 21 inches across at the front and 18 at the back. Pala Pizza puts the usable area at roughly 18.5 by 18.5 inches, about a quarter more than the first-generation Koda 16, and baked full 18-inch New York pies on it. Taste of Home points out that the same space works for two small pizzas at once, which matters more than it sounds: capacity, not heat, is what keeps a pizza host stuck at the oven for an hour.

Heat distribution is the second improvement. The old Koda 16 used a single L-shaped burner at the back, which cooked the rear of a pizza faster than the front. The Koda 2 Pro moves to two burners along the side walls with what Ooni calls a tapered flame. Taste of Home's reviewer, who has used the oven since April 2025, found the whole stone held an even temperature and she needed to turn pizzas less often. Pala Pizza agrees that browning is easier to get even than on the Koda 16, though heat arriving from both sides takes some getting used to.

Range and control. Ooni rates the oven from 320 to 950°F, so it covers low-temperature baking and roasting as well as 60- to 90-second pizzas, which is the cook time Taste of Home reported. The included Ooni Connect hub mounts on the front, shows ambient and food probe readings, and sends them to a phone app with alerts. The glass visor over the mouth keeps heat in and lifts off for larger pans; Pala Pizza measured the opening at over 5 inches without it.

Ooni sells both propane and natural gas versions, so a house with a gas line can plumb it in. Ooni extends the warranty to five years on registration.

Weight and size. Ooni's spec table lists 30 kg, about 66 pounds, and a footprint of about 27 by 26 inches; Pala Pizza weighed it at about 60 pounds, against roughly 40 for the Koda 16. It folds its legs, but it is not an oven you carry to a campsite. Plan for a sturdy table.

Heat-up time. The thicker, larger stone takes longer to saturate. Taste of Home reports the stone heats within 30 minutes; Pala Pizza needed about 35 minutes to reach 940°F on a warm summer day. Cooler weather will stretch that.

Heat outside the oven. Taste of Home found the exterior noticeably hotter than other Ooni models and prone to scratches, and Pala Pizza recommends long-handled peels because of the heat pouring out of the mouth at full flame. For 18-inch pies you will also need an 18-inch peel or, as Pala Pizza did, a pizza screen.

Against the Gozney Arc, the Arc is a 14-inch oven with one lateral burner and a built-in digital thermometer, about 47.5 pounds, and in TechGearLab's test it was the easiest gas oven to get right. The Koda 2 Pro gives you room for much bigger pizzas, a food probe and a natural gas option. Pick the Arc for a family of four and a smaller table; pick the Koda 2 Pro for parties.

Against the Solo Stove Pi Prime, the Pi Prime is a 30-pound, 12-inch oven in the budget class with no thermometer. It is the sensible choice if pizza night is occasional and small.

The Koda 2 Pro is the gas oven to buy when size is the problem: it bakes 16- and 18-inch pizzas with even heat from two burners and adds real temperature monitoring. Accept the weight, the longer preheat and a hot exterior. Choose a 12- or 14-inch oven if you rarely cook for more than four.