Ooni Fyra

Ooni Koda 12 vs 16 – Which Pizza Oven Is Best?

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This is my comparison of the Ooni Koda 12 vs 16 pizza ovens, Ooni’s gas-only pizza ovens.

The Koda 12 and Koda 16 were my second and third purchases from Ooni, so I have first-hand experience using these ovens.

I have cooked hundreds of pizzas in these ovens over the last two years so I am well-placed to share my experiences and opinion on which oven is the best and why.

Koda 12 vs 16: Overview

While they are the same make and model there are some key differences that set them apart.

The most obvious difference is the size. As the name suggests the Koda 12 can cook pizzas up to 12″ whereas the Koda 16 can cook up to 16″. With that additional size comes additional weight, so if you want an oven you can easily transport and pack away into small spaces then the Koda 12 is the best choice for you.

If you are going to be mainly hosting pizza parties at home and want to cook big pizzas then the Koda 16 is the oven for you.

My personal favorite is the Koda 16 as I like to cook large pizzas and I like having extra oven space to work with when cooking and turning my pizzas.

Keep reading to find out more as I break down the key features and differences so you can choose for yourself.

Koda 12 vs Koda 16 – What’s The Difference?

This is how the Koda 12 stacks up vs the Koda 16:

Koda 12Koda 16
Dimensions15.7 x 11.6 x 24.8″24.96 x 23.2 x 14.65″
Pizza Size12″16″
Stone Type0.4″ cordierite stone0.6″ cordierite stone
Max. Temperature950°F950°F
Preheat time15 minutes20 minutes

Ooni Koda 12 vs 16 – Pros and Cons

Best Overall


Large cooking space

L-shaped burner

Cooks pizza in 60 seconds

Easy to clean

Gas only

Higher price tag

Best For Value


More compact

Cooks pizza in 60 seconds

Easy to clean

Smaller cooking surface

Design and Build

Both Koda models have a stylish, modern design and in my opinion the most visually appealing Ooni ovens to date.

Both models are compact and lightweight but the Koda 12 is the smallest weighing just 20.4lbs compared to 40.1lbs for the Koda 16. Both are easily portable but the Koda 12 is more suited if you are tight on space.

Both Koda’s are built from durable and insulated powder-coated carbon steel on top with a stainless steel underside. This ensures the oven can retain the high temperatures required to cook quality pizza.

Each oven comes with three folding legs with rubber feet which allow you to place your oven securely onto your chosen surface and prevent any scuffs or scratches.

One of the main differences between the two models other than size and weight is the burner and ignition.

The Koda 12 has a gas ignition at the rear of the oven and one linear burner at the back of the interior.

The Koda 16 has the ignition on the side and an L-shaped burner along the back and one side of the oven. The L-shaped burner means the pizza does not need to be turned as frequently as with the Koda 12 as it cooks from two sides.

Both come with cordierite baking stones, the Koda 12 is 13 x 13″ and 0,4″  thick whereas the Koda 16 is 16 x 16″ and 0,6″ thick.

Lighting the Koda

The Koda is without doubt the easiest of the Ooni ovens to light and the process is the same for both models.

Simply push and turn the heat dial anti-clockwise for a few seconds until you hear the click and the gas ignites. Hold the dial for a few more seconds to ensure the flame stays lit and then release. This doesn’t always work the first time so don’t worry if this happens to you.

If using it for the very first time I recommend seasoning your oven first. This essentially means running the oven with a full flame for 30 minutes before cooking anything. This ensures any residues from the manufacturing process are removed.

Once this is done, for all future cooks, simply ignite the oven and it is ready to use once it hits 850°F. The Koda 12 will get there in around 15 minutes but the Koda 16 will take around five minutes longer due to the size.

It’s worth noting that the Koda’s don’t have an inbuilt thermometer like the Karu 16, Roccbox, and Dome so I highly recommend buying the Ooni thermometer gun. This will ensure you aren’t guessing when heating your oven.


Both ovens are easy to cook with and more suited to novice pizza makers. When using a wood oven like the Fyra 12 getting the oven up to temperature and maintaining it is a bit of a challenge, especially when starting out.

The maximum temperature of both ovens is 900°F, however, I prefer to cook my pizzas at a slightly lower temperature, around 850°F. This is the temperature at which I have achieved the best results but experiment yourself and see what works for yourself.

Both ovens cook the pizzas in 60-90 seconds but having tested both versions of the Koda there are some subtle differences in how you should cook on them.

Koda 12

With only one burner at the rear of the oven, the pizza will need to be turned more regularly. After launching your pie leave for about 20 seconds then turn 90°, return to the oven and leave for another 10-15 seconds and turn again. Repeat this until all sides of the pizza have had 10-15 seconds and remove. If any part of the pizza looks like it needs a little longer place it back in the oven for a few seconds.

This isn’t an exact science but you get an understanding of the process. Keep a close eye on the pizzas as even a few seconds too long can result in a burnt crust.

Koda 16

The Koda 16 is slightly different due to the L-shaped burner so it is designed for one-turn cooking. This is a great addition to the Koda 16 and another reason why for me the Koda 16 is the best.

When your pizza is in the oven the burner will start to cook half the pizza crust, leave for around 20-30 seconds then turn the pizza to 180° and return to the oven for another 20-30 seconds. After this time remove and assess the pizza and return if any side needs a bit longer.


As I mentioned earlier, I’ve cooked hundreds of pizzas using these ovens and you can see some of the results below.

The bases cooked nicely and the crusts were nicely browned with hints of the leopard spots that every pizza cook wants to see. The pizza toppings were also nicely cooked with the cheese bubbling, the chorizo slightly crisp and the onions super sweet after caramelizing under the extreme heat.

They did lack the subtle smoky scent that a wood-fire oven like the Ooni Fyra can offer but the taste was exceptional nonetheless.

In my opinion, there is no difference in the quality of pizzas cooked in the Ooni Koda 12 vs 16, the Koda 16 is just that little bit easier due to the l-shaped burner.


Both ovens are lightweight, compact, and perfect for transporting around. The Koda 12 is the lightest Ooni so far weighing in at 20.4lbs.

The Koda 16 weighs almost twice as much at 40.1lbs but is still easily transportable between one or two people.


Due to the Koda’s being fuelled by gas only this makes the cleaning process much easier compared to wood-fired ovens. With no wood burning involved, there is minimal smoke and therefore no build-up of soot.

After most cooks, you can just leave the pizza stone in and let it run for 30 minutes extra. The high temperatures of the oven in most cases clean the stone. If any dirt remains place the stone back in dirty side down for the next cook. This is extremely convenient however you will be using excess gas this way.

Every so often you should give the oven a more thorough clean. Wait for the oven to cool and remove the stone. Brush it down using a stiff brush. Ooni has its own brush which is good as it is made up of stiff bristles and a scraper on the other end. Give the stone a good brush and use the scraper for any stubborn dirt caused by pizza ingredients they may have fallen into during cooking.

Some people suggest using water to clean the stone but I do not recommend this. If you do, ensure the stone is fully dry before the next use as this will impact how your pizzas cook.

If you would like to learn more I have created a detailed guide on how to clean an Ooni pizza stone.

The interior and exterior of the shell can be wiped down using a damp cloth but make sure you dry afterwards to avoid any rusting. Ooni says you should wipe the thermocouple every 10 cooks.


At the time of writing (November 2023) the Koda 12 is priced at $399 and the Koda 16 is $599.

If you have a smaller budget then go for the Koda 12, but if you can afford the extra couple of hundred dollars I highly recommend the Koda 16.

Ooni Koda 12 vs 16: Verdict

The Koda is without doubt a great addition to the Ooni pizza oven collection. Being gas-only has made making high-quality stone-baked pizza much more accessible for families compared to before.

Out of the ovens I’ve tried so far the Koda is definitely one of my favourites due to its simplicity and ease of use compared to other models. There’s no worrying about buying wood pellets and battling to regulate the heat. Just connect to gas, ignite and you’re good to cook in 15-20 minutes. The only drawback is that it does lack that smoky flavor you get from burning wood.

The Koda 12 is for you if you want an easily portable oven to cook pizzas up to 12″ at a reasonable price.

If you have a bit more budget and want to cook bigger pizzas then the Koda 16 is the oven for you.

If you’re after a wood-fired oven then the Koda definitely isn’t an option. If you want to try your hand at a wood-fired oven then check out our Ooni Fyra review, their cheapest oven so far.

Best Overall


Large cooking space

Cooks pizza in 60 seconds

Easy to clean

Gas only

Higher price tag

Best For Value


Cooks pizza in 60 seconds

Easy to clean

Smaller cooking surface

If you still can’t decide which type of oven is best for you then take a look at our Ooni gas vs wood guide to help you make that all-important choice.

How Does The Koda Compare To Other Ooni’s?

Fyra 12Karu 16Karu 12Koda 16Koda 12
FuelWood PelletsWood, Charcoal & Propane Gas (with adaptor)Wood, Charcoal & Propane Gas (with adaptor)Propane GasPropane Gas
Pizza sizeUp to 12″Up to 16″Up to 12″Up to 16″Up to 12″
Unboxed size29.2 x 15.1 x 28.6″32 x 19.6 x 33″30 x 15 x 31″24.96 x 23.2 x 14.65″15.7 x 11.6 x 24.8″
Heat up time15 mins15 mins15 mins20 mins15 mins
Max. temperature950°F950°F950°F950°F950°F
Gas NoYes, with gas burnerYes, with gas burnerYesYes
MaterialPowder-coated carbon steelPowder coated carbon steel & Brushed 304, 409, 430, Stainless steelBrushed 430 stainless steelPowder-coated carbon steelPowder-coated carbon steel
Stone type0,4″ cordierite stone0,6″ cordierite stone0,6″ cordierite stone0,6″ cordierite stone0,4″ cordierite stone
Stone size13 x 13″16.7 x 24.5″13 x 13″16 x 16″13 x 13″
Opening height3.34″5.71″3.89″4.37″3.22″
Fuel consumption2.5lbs for 10 pizzas4.9lbs for 10 pizzas3.3lbs for 10 pizzas1.3lbs for 10 pizzas0.9lbs for 10 pizzas
Gas consumption1.1 lb/hr0.74 lb/hr1.3 lb/hr0.63 lb/hr

Check out our guide for a detailed comparison of the Koda vs the Karu.

Ooni Koda 12 vs 16 FAQs

Is the Ooni Koda worth it?

Absolutely! The Koda is a great oven designed specifically for quick and easy use. The Koda 12 is more reasonably priced and highly recommended if you are on a tighter budget.

What gas does Ooni Koda use?

The Koda 12 and 16 use propane gas.

How much gas does Ooni Koda use?

The Koda 12 will use roughly 0.9lbs for 10 pizzas per 10 pizzas, whereas the Koda 16 will use around 1.3lb/0.6kg per 10 pizzas.

What else can it cook?

The Koda can cook much more than just pizza. Mix it up by using your oven to cook meats, roasted vegetables, fish, fresh bread and more!

How long does it take to heat up?

It takes around 15-20 minutes to reach the right cooking temperature.

Can I use it inside?

No, like all other Ooni ovens it is designed for outdoor use only.

What is the main difference between the Koda 12 and 16?

The main difference is the size. The Koda 12 cooks pizzas up to 12, whereas the Koda 16 can cook up to 16″. Additionally, the Koda 16 has an L-shaped burner which means pizzas can be cooked with only one turn.

Can’t find an answer to your question here? Take a look at our Ooni tips and FAQ guide to see our detailed list of questions relating to Ooni.

If you like to compare this model against the Ooni Fyra check out our Koda vs Fyra guide.

Photo of author


Jeff is a pizza enthusiast with over 15 years of experience of working in pizzerias.