Where to buy
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The first question to settle
The Koda 16 is mainly valuable for the room around the pizza. Its 40 cm opening makes it easier to turn a 30 to 35 cm disc without using the full width. A compatible pan also has a better chance of fitting.
That room weighs 18.2 kg. The oven requires a deep table and a stable outdoor position. If your pizzas are usually 28 cm, the Koda 2 looks more reasonable.
Forty centimetres to install permanently
Ooni states a 40 cm capacity, a 15 mm stone and a maximum temperature of 500°C. The manufacturer gives 20 minutes to reach that temperature and 60 seconds to bake a pizza.
Two metric dimensions on the manufacturer’s page use an inconsistent unit. Do not choose the table from those values alone. Confirm the footprint before buying and leave room to handle pizzas beside the oven.
The L-shaped burner heats the rear and one side. It reduces the cold angle compared with a flame placed only at the back, but the pizza still needs to turn. That shape does not guarantee a uniform temperature across the stone.
A gas-and-wood comparison, not a definitive contest
In one published session, the Koda starts faster than a wood-fired oven. After three minutes, the stated central temperatures are about 155°C for gas and 93°C for wood. Later, the two floors move closer together at around 233 to 241°C. An infrared thermometer is precisely the tool for repeating this surface check. The wood-fired oven requires more attention to the fuel.
The same session shows one pizza baked in each oven with the same dough. The colouring is judged similar, and the tasters report no difference in flavour. One pizza per oven and a non-blind tasting are not enough to separate the two fuels.
Fifteen minutes after shut-down, the Koda floor is stated to be at 150°C and the wood-fired oven at 230°C. That may result from a different thermal mass. This isolated reading does not prove one model is superior.
Who will genuinely benefit from the opening
The Koda 16 makes sense for large pizzas, a wide peel or more room while turning. Gas requires less fuel management than wood, and this oven remains lighter than the large second-generation Koda models.
We would rule it out for a mobile setup, a small table or a household that rarely makes more than two pizzas. If its volume is almost never useful, it mainly becomes a large appliance to store.
Five useful checks
- Measure the table and safety clearances.
- Compare the real diameter of your pizzas with that of your peel.
- Allow room for the cylinder and hose.
- Look at how wind moves through the chosen position.
- Estimate the number of pizzas in a typical session.
What we retain
The Koda 16 provides real room for large pizzas at the cost of an already substantial footprint. The available third-party comparison rests on a single session, with a poorly identified wood-fired oven and measurements taken at different times. It says nothing reliable about consumption, a sequence of several pizzas or the uniformity of the stone. Our choice is therefore based on the format and simplicity of gas, not on a measured victory over wood.
Where to buy
Made your choice?
The manufacturer’s store and Amazon.fr are listed for this product. Check the seller, variant, included accessories and delivery terms before ordering.
Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases. Manufacturer links are not paid.