Ooni Koda vs Karu – Which Ooni Is Best?

This is my comparison guide of the Ooni Koda vs Karu pizza ovens.

Having owned and thoroughly tested the Ooni pizza ovens in this range, I’m now able to give you the low down on each to help you on your buying journey.

Ooni Koda vs Karu: Overview

The Ooni Koda and Karu may sound like a simple choice between two different ovens but it is in fact made up of five different models. Therefore, it’s important to weigh up the pros and cons for each and decide which is the best for you.

1. Ooni Karu 16 – Best Overall
2. Ooni Koda 16 – Best for Ease and Convenience
3. Ooni Koda 12 – Best for Beginners
4. Ooni Karu 12 – Best Value for Money
5. Ooni Karu 12G

In terms of which oven is best, there isn’t one simple answer as it depends on each individual’s requirements.

The Koda’s are an excellent option if simplicity and convenience are important for you. All you need to do is attach a propane tank, turn the dial and you are good to go. They are also incredibly easy to maintain due to the lack of soot and ash that can build up when using wood.

If you want to cook wood-fired pizza then one of the Karu’s will be required due to the Koda being fueled by gas only.

If you want the best of both worlds then the Karu is definitely the way to go. The multi-fuel capabilities mean you can test your skills at cooking with wood, gas, or even charcoal.

Personally, my best pick is the Karu 16 as it ticks the most boxes. I love its fuel versatility, the ability to cook pizzas up to 16″, and the built-in thermometer. That said, it is the most expensive option.

Keep reading this Ooni Karu vs Koda comparison, where I’ll deep-dive into each model’s design, features, and performance.

Ooni Koda vs Karu – What’s The Difference?

	Karu 16	Karu 12	Koda 16	Koda 12
Fuel	Wood, Charcoal & Propane Gas (with adaptor)	Wood, Charcoal & Propane Gas (with adaptor)	Propane Gas	Propane Gas
Pizza size	Up to 16″	Up to 12″	Up to 16″	Up to 12″
Unboxed size	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″
Weight	62.6lbs	25.6lbs	40.1lbs	20.4lbs
Heat up time	15 mins	15 mins	20 mins	15 mins
Max. temperature	950°F	950°F	950°F	950°F
Gas	Yes, with gas burner	Yes, with gas burner	Yes	Yes
Material	Powder coated carbon steel & Brushed 304, 409, 430, Stainless steel	Brushed 430 stainless steel	Powder-coated carbon steel	Powder-coated carbon steel
Stone type	0.6″ cordierite stone	0.6″ cordierite stone	0.6″ cordierite stone	0.4″ cordierite stone
Stone size	16.7 x 24.5″	13 x 13″	16 x 16″	13 x 13″
Opening height	5.71″	3.89″	4.37″	3.22″
Fuel consumption	4.9 lbs for 10 pizzas	13.3lbs for 10 pizzas	1.3lbs for 10 pizzas	0.9lbs for 10 pizzas
Gas consumption	1.1 lb/hr	0.74 lb/hr	1.3 lb/hr	0.63 lb/hr
Outdoor/indoor	Outdoor	Outdoor	Outdoor	Outdoor
Price	$799	$399	$599	$399

Ooni Koda vs Karu – Pros and Cons

Ooni Koda vs Karu: Top-Level Overview

Let’s dive into this Ooni Koda vs Karu comparison. As I touched on above, both are exceptional pizza ovens, but they have some key differences that will matter to you depending on your pizza-making style.

Fuel Type

The biggest difference between these two is how they’re powered. The Ooni Koda is a gas-powered pizza oven, giving you the ease of firing it up with a standard propane gas bottle. Flip the switch, and it’s heating up.

On the other hand, the Ooni Karu is a multi-fuel pizza oven. This oven can use hardwood, charcoal, or with a separate gas burner attachment, you can even use propane. This gives you a lot of flexibility depending on your preferred cooking style and taste.

Design

Another notable difference is the design. The Ooni Koda is sleek and simple, no chimney or ash tray to worry about. The Ooni Karu, with its multi-fuel capability, comes with a chimney, which is also designed to withstand windy conditions without blowing out the flame.

Size Options

Both ovens come in two sizes. The Ooni Koda comes in a 12-inch and a larger 16-inch model. The Ooni Karu also has two 12-inch models and a larger 16-inch model.

The 16-inch models for both ovens have some additional features. For instance, the Ooni Koda 16 has an L-shaped burner, heating two sides of the pizza at once, and the Ooni Karu 16 has a built-in temperature gauge, a definite plus for those of us who like precision in our pizza making.

Cooking Experience

Both ovens heat up to an impressive 950°F (500°C) in about 15-20 minutes, depending on the model. The pizza cooking process in both is lightning fast, taking just about 60 seconds for a deliciously cooked pizza. However, the Ooni Karu offers a bit more flexibility, allowing for a slower burn with charcoal, which is great for cooking a variety of dishes.

You can find more detailed reviews of the Ooni Koda and the Ooni Karu here on the site.

Ooni Koda Overview

Now let’s delve into the Ooni Koda, shall we? I’ve had some fantastic pizza-making experiences with this oven, so I’m excited to share all the details with you.

Firstly, the Ooni Koda is a gas-powered pizza oven. In my experience, the convenience of this cannot be overstated. No fiddling around with wood or charcoal, just hook it up to a standard propane gas bottle, and voila, you’re ready to start heating.

And the heating is pretty quick. You’re looking at about 15 minutes for the Koda 12, and around 20 minutes for the larger Koda 16 to reach the ultimate pizza cooking temperature of 950°F (500°C)​. As someone who often gets sudden pizza cravings, I can’t tell you how much I appreciate this quick heat-up time.

Once your oven is hot, you’re ready to cook some seriously delicious pizza. And I mean, fast. We’re talking 60 seconds for a perfectly cooked pizza. I was a bit skeptical the first time I read this, but when I tried it myself, I was absolutely amazed.

Now, let’s talk about size. The Ooni Koda comes in two models, the Koda 12, and the larger Koda 16. I’ve had the pleasure of using both, and there are some noteworthy differences. The Koda 12 is perfect for those looking for a more compact option that still delivers outstanding results. But, if you’re like me and love a larger pizza, or simply prefer more cooking space, the Koda 16 is your ticket.

One of my favorite features of the Koda 16 is its L-shaped burner. This design heats two sides of the pizza at once, so you won’t have to turn your pizza as often as you would with the Koda 12.

This feature is a game-changer. I’ve found that it simplifies the cooking process and results in a perfectly even cook every time. You can see how this works in my oven below.

In terms of design, the Ooni Koda is sleek and elegant. It’s definitely not an eyesore in your backyard. Plus, there’s no chimney or ash to worry about, making it super easy to maintain.

In short, the Ooni Koda is a real winner in my book. It’s all about convenience, speed, and, most importantly, incredible pizza. Whether you’re new to the world of homemade pizza or an experienced pizza chef, I think you’ll find a lot to love about the Ooni Koda.

Stay tuned for my next section where we’ll dive into the details of the multi-fuel Ooni Karu.

Ooni Karu Overview

When I first got my hands on the Ooni Karu, I was delighted by the options it offers. You can use pure hardwood, charcoal, a mix of both, or even propane gas with a separate gas burner attachment. This flexibility is what makes the Karu such a gem – no matter what fuel source you prefer or have available, you’re covered. I’ve personally tried the wood and charcoal options and let me tell you, there’s nothing quite like the smoky, rich flavor they impart to your pizzas.

One of the things I love about the Karu is its heating speed. Just like the Koda, it heats up to the ideal Neapolitan pizza temperature of 950°F (500°C) in just 15 minutes. And, it doesn’t stop there – once your pizza is in the oven, it’s cooked to perfection in just 60 seconds. I’ve found this to be a real game-changer when hosting large gatherings. You can churn out pizzas quickly without compromising on quality.

Now, let’s talk about the sizes. The Karu comes in two sizes and three variations: the 12-inch making Karu 12 and Karu 12G and the larger 16-inch making Karu 16. I own the Karu 16, and it’s been perfect for my needs. The larger size lets me experiment with different pizza sizes and even try my hand at other dishes. Trust me, a Karu 16 isn’t just a pizza oven, it’s a full multi-fuel outdoor oven.

What sets the Karu 16 apart from the Karu 12 are a few handy upgrades. For one, there’s a glass door that lets you see what’s happening inside. This is a feature I’ve found particularly helpful. No more guesswork – you can see exactly how your pizza is cooking without having to lose temperature. Plus, it has a built-in temperature gauge. This means you won’t need an infrared thermometer to check if you’ve reached the desired cooking temperature. It’s all there, ready for you to monitor.

In my opinion, the Ooni Karu truly brings the best of both worlds – the authenticity of wood-fired pizza and the convenience of gas-powered ovens. It’s versatile, efficient, and delivers outstanding results every time.

Whether you’re an outdoor cooking enthusiast or a home cook who loves experimenting, the Karu could be a perfect addition to your kitchen arsenal. It’s been a delight using it and I can’t wait to explore more of its capabilities.

Remember, the best pizza oven is the one that fits your needs and preferences. If you value flexibility and want the option of authentic wood-fired pizzas, then the Karu is definitely worth considering.

Ooni Koda vs Karu – Size and Weight

Let’s start with the Ooni Koda 12. This gas-powered pizza oven is compact and portable, making it ideal for those with limited outdoor space or for those who want to bring their pizza-making skills on the go. It weighs around 20.4 lbs (9.25 kg) which is light enough for most to carry around comfortably. The unboxed dimensions come in at 24.4 x 15.5 x 11.7″ (62 x 39 x 29cm).

If you’re looking to cook larger pizzas, the Ooni Koda 16 is the way to go. As the name suggests, it can accommodate a 16-inch pizza, compared to the 12-inch capacity of the Koda 12 with unboxed dimensions of 25 x 23.2 x 14.7″ (63 x 58 x 37cm). The larger size naturally brings a bit more weight, with the Koda 16 coming in at around 40.1 lbs (18.2 kg). This might make it a bit less convenient to move around but trust me, the ability to cook larger pizzas is definitely worth it.

On the other hand, we have the Ooni Karu models. The Ooni Karu 12, like the Koda 12, is relatively lightweight and portable, weighing 26.5 lbs (12 kg), and unboxed dimensions of 31.5 x 15.7 x 30.3″ (80 x 40 x 77cm). It’s heavier than the Koda 12, but remember that it offers the versatility of using wood, charcoal, or gas as fuel sources. The Ooni Karu 16 is the heaviest of the bunch at 48.5 lbs (22 kg), but it shares the same multi-fuel versatility. The unboxed dimensions of this oven are 33 x 32 x 20″ (50 x 81.5 x 83.7 cm).

For the Karu models, size and weight aren’t the only things to consider. The Karu’s multi-fuel option means you’ll need to make space for storing different types of fuel. Plus, the added chimney for smoke venting adds a bit of height compared to the sleek, chimney-less design of the Koda models.

In my personal experience, all these ovens have provided fantastic results, but the best fit for you will depend on your specific needs and circumstances. For example, if portability is a key factor for you, the Ooni Koda 12 might be the best choice due to its lighter weight. But if you value the versatility of fuel options and don’t mind a bit of extra weight, the Ooni Karu models would be more suitable.

Remember that regardless of the model you choose, all these ovens heat up to an impressive 950°F (500°C) and can cook a delicious Neapolitan-style pizza in just 60 seconds.

Ooni Koda vs Karu – Design

Diving into the design aspects of the Ooni Karu and Ooni Koda, both ovens have their unique characteristics that make them stand out.

Starting with the Ooni Koda, it sports a sleek, modern design that’s very appealing. It lacks a chimney, which contributes to its minimalist aesthetic. This oven is incredibly compact and lightweight, making it easy to transport and store, and it fits nicely into a variety of outdoor spaces. The Koda is made of powder-coated carbon steel, which not only looks great but is also durable and weather-resistant. It’s also worth noting that the gas-powered Koda, with its single-dial control, is really easy to operate, further adding to its user-friendly design.

Now, let’s talk about the Ooni Karu. Its design is a bit more robust and versatile. The presence of a chimney is one of the main differences. But here’s the cool part – the chimney is detachable, making the Karu just as portable as the Koda. The Karu’s design also includes a fuel hatch on the back, which is where you add wood or charcoal. If you opt for the gas burner attachment, it slots neatly into this area.

Like the Koda, the Karu is also made of powder-coated carbon steel, so it’s sturdy and built to last. The Karu 16 even includes a glass door, so you can keep an eye on your pizza as it cooks, and a built-in temperature gauge – a feature that the Koda lacks. These are thoughtful additions that make the Karu a full-featured outdoor oven.

In terms of aesthetics, I personally love the sleekness of the Koda, but I also appreciate the versatility and additional features of the Karu’s design. It’s a matter of personal preference, and you really can’t go wrong with either.

The bottom line is, both the Ooni Koda and Ooni Karu are well-designed, efficient, and aesthetically pleasing pizza ovens. They’re both made from durable materials and designed to be portable.

Whether you prefer the sleek, minimalist design of the Koda or the more versatile, multi-fuel design of the Karu, you’re getting a top-notch pizza oven that’s built to perform and last.

Ooni Koda vs Karu – Fuel

Let’s dive into one of the key differentiators between the Ooni Karu and the Ooni Koda – the fuel options.

When I first fired up the Ooni Karu, I was excited about the flexibility it offered. I could use hardwood, charcoal, or with the additional gas burner attachment, I could switch to propane. This versatility is fantastic if you’re an outdoor cooking enthusiast like me who loves to experiment with different heat sources.

Starting with hardwood, it gives that authentic wood-fired pizza flavor, but don’t expect a heavy smoky taste. The pizza isn’t in the oven long enough to soak up too much of that wood-fired essence. It’s more of a subtle hint, but it’s there and it’s delicious. The charcoal option provides a lower, slower burn which is great for deeper-dish pizzas and thicker crusts.

Switching to the gas burner attachment, it provided the convenience of instant ignition. This was fantastic for those days when I wanted to whip up a pizza without the prep work of lighting and maintaining a wood or charcoal fire. Plus, with propane, the temperature is super easy to control.

Now, let’s talk about the Ooni Koda. This model is gas-powered and boy, does it deliver on simplicity and convenience. You just connect it to a propane gas bottle, switch it on, and within 15 to 20 minutes, it’s heated up to the ideal pizza cooking temperature of 950°F (500°C). No mess, no fuss. The Koda 16 even offers the option of hooking up to a natural gas source, which is a great feature if you have a natural gas line in your backyard.

In terms of performance, I found that both ovens cooked pizza exceptionally well, reaching the same high temperatures and producing perfectly cooked pizza in 60 seconds. So, it’s not so much about the performance as it is about the experience you want.

The Karu provides the traditional, primal experience of tending to a fire and infuses a subtle smoky flavor to your pizza. It’s for those who enjoy the process as much as the result. The Koda, on the other hand, is all about ease and convenience. It’s for those who want delicious, homemade pizza fast without the extra work.

So, what’s my personal take? I love both. But, if I have to choose, I lean slightly towards the Karu for its versatility. The ability to switch between fuel sources depending on my mood or the type of pizza I’m making is a big plus for me. But that’s just me, you’ll need to decide which is the best fit for you based on your pizza making style and preferences.

Ooni Koda vs Karu – Performance

Moving on to performance and ease of use, I’ve spent quite some time experimenting with both the Ooni Karu and the Ooni Koda, and here’s my first-hand account.

Starting with the Ooni Karu, one thing I appreciated right off the bat was its quick heating time. It hits the sweet spot of 950°F (500°C) in about 15 minutes, whether you’re using wood, charcoal, or gas. That’s pretty impressive and means you won’t have to wait long before you’re sliding your first pizza into the oven.

As for the cooking speed, it’s a real game-changer. The Karu churns out perfectly cooked pizzas in just 60 seconds. The heat distribution is excellent, with the pizza cooking evenly across the entire surface. But, keep in mind that with wood or charcoal, you’ll have to manage the fire to maintain the temperature, which can be a bit of a learning curve if you’re new to this style of cooking.

The Ooni Koda, on the other hand, was a dream when it came to ease of use. Like the Karu, it also reaches 950°F (500°C) in about 15 to 20 minutes, but with gas, there’s no fire to manage. You simply turn it on, and it maintains a consistent temperature throughout your cook.

The cooking speed of the Koda is also fantastic, with pizzas ready in 60 seconds. Plus, the Koda 16 has an upgraded L-shaped burner that heats two sides of the pizza at once, meaning less turning. That’s a nice touch that makes the cooking process even smoother.

In terms of specific pain points, I found that managing the fire in the Karu could be a bit challenging at first. It required some trial and error to get the right amount of fuel and keep the temperature steady. But, once I got the hang of it, I felt like a true pizzaiolo, mastering the art of wood-fired pizza.

With the Koda, the biggest hurdle was getting it connected to the propane tank the first time. It took a bit of fiddling to get it set up, but after that, it was smooth sailing. And, if you’re opting for the Koda 16, remember that it’s a bit bigger, so you’ll need a suitable space to set it up.

In summary, both the Ooni Karu and Ooni Koda deliver on performance, producing top-quality pizzas at incredible speed. The Karu offers the traditional wood-fired experience, complete with the slight challenge of managing the fire, while the Koda offers convenience and ease of use, with a consistent temperature and no fire to tend.

Both have their strengths and minor challenges, but neither disappointed in terms of the end product – delicious, homemade pizza that rivals any pizzeria!

Ooni Koda Pros and Cons

Pros

1. Easy to setup: The Ooni Koda is gas-powered and incredibly easy to use. There’s no need for a complex setup or assembly.
2. Fast Heating: The oven heats up very quickly, reaching temperatures of up to 932°F (500°C) in just 15 minutes.
3. Portability: This compact and lightweight oven is easy to transport, making it perfect for outdoor events like camping, picnics, or backyard parties.
4. Quality Cooking: The Ooni Koda is designed for making restaurant-quality pizza.
5. Versatility: While it’s primarily a pizza oven, the high heat allows you to roast meat, fish, and vegetables too, providing great versatility in what you can cook.
6. Aesthetics: With a sleek and modern design, the Ooni Koda adds a touch of elegance to your outdoor cooking setup.

Cons

1. Gas Only: Unlike some of Ooni’s other models, the Koda is exclusively gas-powered. This could be a downside if you prefer the flavor imparted by wood or charcoal-fired ovens.
2. Learning Curve: Achieving the perfect pizza can take some practice, especially learning to rotate the pizza for even cooking.
3. No Built-In Thermometer: The Ooni Koda doesn’t come with a built-in thermometer, making it difficult to know the exact temperature inside the oven. You’d need an infrared thermometer for this.

Ooni Karu Pros and Cons

Pros

1. Multi-Fuel Capability: The Ooni Karu allows you to use wood, charcoal, or gas (with a separate gas burner attachment) for cooking. This provides flexibility and lets you choose the flavor profile you want for your pizzas.
2. High Temperatures: Just like the Ooni Koda, the Ooni Karu can reach temperatures up to 932°F (500°C) rapidly, which is ideal for pizza cooking.
3. Portability: The Ooni Karu has a compact design with foldable legs and a removable chimney, making it relatively easy to transport and store.
4. Durable Construction: It’s built with a stainless steel body and ceramic fiber-insulated stainless steel shell, providing durability and excellent heat retention.
5. Great Cooking Performance: The high heat and quality build enable you to make restaurant-quality pizzas at home.

Cons

1. Learning Curve: Similar to the Ooni Koda, it might take some practice to get your pizzas just right, particularly with heat management and pizza rotation.
2. Gas Burner Sold Separately: While the multi-fuel capability is a significant plus, if you want to use gas, you have to buy the gas burner attachment separately, which adds to the cost.
3. Maintenance: Cleaning and maintaining the oven can be a bit challenging, especially after using wood or charcoal.
4. No Built-In Thermometer: This is only relevant to the Ooni Karu 12.

Ooni Karu vs Koda: Verdict

To wrap things up, both the Ooni Koda and Ooni Karu are top-tier pizza ovens that have a lot to offer. They both deliver incredible, pizzeria-quality pizza at home, and they do it in just 60 seconds, which is quite impressive.

If you’re looking for the fastest, easiest way to great pizza, with less mess and a sleek design, the Ooni Koda is your best bet. The Koda is perfect for those who prefer gas power, simplicity, and speed.

On the other hand, if you’re after the versatility of using different fuels and the option to experiment with a wider range of outdoor cooking, then the Ooni Karu is for you. It’s an excellent choice for those who want to try their hand at authentically wood-fired pizza or those who like the idea of a multi-fuel outdoor oven.

In the end, the decision between the Koda and Karu boils down to your individual preferences and needs. If convenience and simplicity are high on your priority list, go for the Koda. But, if you want flexibility and don’t mind putting in a bit more effort, the Karu would be the better choice.

Remember, you can’t go wrong with either of these ovens. They’re both well-built, easy to use, and most importantly, they make incredible pizza. So, whether you choose the Koda or the Karu, rest assured that your Friday night pizzas will be a hit!

I hope this review has given you a clearer picture of these two fantastic pizza ovens and will help you make the best choice for your pizza-making adventures.

Ooni Koda or Karu FAQs

Want to compare the Koda vs another model? Check out our Koda vs Fyra article.