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Plenty of room, but not for everyone
The Koda 2 Pro targets 45 cm pizzas and weighs 30 kg. Its U-shaped burner wraps around the stone on three sides, but a single dial controls the entire flame. We find it coherent for a large gas setup. For 30 cm pizzas, it looks frankly oversized.
The large opening gives you room to turn the pizza. It also requires a deeper table, proper clearances and a fixed position. You will not willingly move a 30 kg appliance between bakes.
A U-shaped flame does not remove the need to turn
The flame wraps around the rear and both sides. Published sessions show that it colours the crust quickly. You still have to turn the pizza. The centre of the stone remains the easiest area to read with an infrared thermometer.
One dial controls both branches of the burner. The setting is simpler than two zones, but cannot correct one side separately. This architecture is better suited to one large pizza than two pizzas baked in parallel.
Published times do not create a promise
One session reads around 400°C at the centre after 25 minutes. Another exceeds 500°C on the stone after at least 45 minutes, but its timing was interrupted. These two readings cannot establish an average heating time.
The published bakes show a Neapolitan pizza, a larger pizza and regular turns. They visually confirm high-temperature baking. They do not measure the failure rate, recovery after several pizzas, or ease for a beginner.
The connected temperature hub and food probe can be useful for other dishes. For Neapolitan pizza, an infrared thermometer remains the most direct way to read the stone temperature.
Who can justify this large format
We would choose it for a fixed outdoor position, pizzas from 35 to 45 cm and a cook already comfortable with turning. It can also make sense for large dishes used regularly.
We would rule it out if the oven must be stored away, if most pizzas are under 32 cm, or if simultaneous baking is the priority. The Koda 2 is easier to place. The Koda 2 Max better answers the need for two zones.
Before giving it a table
- Choose a table that can carry 30 kg with a safety margin.
- Measure the total depth, including the hose and serving movements.
- Compare the actual size of your peel and dough balls.
- Add a suitable cover and accessories to the budget.
- Ask how often the 45 cm format will genuinely be used.
What this article supports
The Koda 2 Pro appears most coherent for large pizzas and a fixed position. The cited videos use different doughs, temperatures and rhythms. They do not show how many pizzas the oven can produce consistently in succession. Our conclusion concerns the relationship between the large format, U-shaped flame and footprint, without claiming first-hand Four à Nu experience.
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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.