Ooni Pizza Oven Review, Tips, and Recipe


by Sil Pancho



We tried the Ooni Pizza Oven to find out if this favorite is worth the hype. Read on for our honest Ooni pizza oven review, tips, and recipe. This post includes affiliate links, which means I may earn a commission if you shop through them. 

A perfectly cooked margherita pizza comes out of an Ooni Koda 16 pizza oven on a wooden pizza peel.

Growing up my family made homemade pizza almost every week. I now do this with my family, the way I was taught by my dad. This requires a pizza stone preheated in an oven cranked up as high as it can go.

We’ve been lucky enough to also try some incredible authentic pizza in Italy and even cooked our own pizzas in a 16th century stone pizza oven in Tuscany

One limitation in making that perfect crust as you’d get from a pizza oven is that most ovens only reach 550°F, while the optimal temperature is around 850°F. The Ooni Pizza Oven solves this problem with a great little pizza oven that fits in most backyards and reaches 950 degrees in 20 minutes. Like the Blackstone Griddle, the Ooni has a cult following and often a long waiting list. I had to try it! 

An overhead photo of an uncooked pizza on a pizza peel.

Ooni Pizza Oven Review 


  • Light
  • Portable 
  • Relatively small
  • Easy to assemble 
  • Convenient 
  • Reaches 950°F (500°C) in 20 minutes 
  • Cooks pizza in around 90-seconds
  • Designed for Neapolitan style (from Naples) pizza such as Margherita 
  • 3 Year warranty when you buy on the Ooni site


  • Requires some practice or pizza-making experience to get it just right. Cooking the crust without burning the edges is the biggest challenge. 
  • The Koda model can’t be stored outside for extended periods, though some other models can 
An Ooni Koda 16 pizza oven sits on an outdoor kitchen counter.

Ooni Koda 16

The Ooni Koda 16 Gas Powered Pizza Oven Review

I chose Ooni Koda 16 pizza oven model after some research and speaking with my dad who has a 12-inch model. If you’re going to get an Ooni I highly recommend you get a 16, as the 12 can be very tricky to turn pizzas (a must) and will only work for very small pizzas. 

Fueled with propane, the Koda 16 is easy to use and turns on and off with the turn of a button. It comes with a natural gas adaptor if you’d prefer that gas source. The propane fuel provides very even cooking. Some other models such as the Ooni Pro, use wood or charcoal. 

The size is around 2-feet in length and width, while the interior is about 16-inches. It’s easy to move from place to place. You could even take it to a friend’s house or beach for a pizza party. There is an L-shaped flame that runs along the left side and back of the unit. 

A cooked Margherita pizza sits on a pizza peel on top of an Ooni pizza oven.

Tips for Using an Ooni Pizza Oven

  • Let your oven pre-heat for about half an hour to allow the stone to reach around 900°F. You want that stone to be HOT so that it cooks the bottom of the crust quickly. 
  • Try our Authentic Italian Pizza Dough and Sauce Recipes. 
  • Have your dough and toppings come to room temperature before using it. 
  • Roll and/or stretch your dough as thin as possible so that it cooks with the heat of the stone. 
  • You will need a pizza peel in order to move the pizza in and out of the oven as well as turn it. 
  • Start with small pizzas. I use half of the standard pizza dough for each pizza I cook in this oven. For a 12-inch oven, I would use a third or quarter of the dough for each. 
  • Turn down the heat or turn it off completely before cooking if you’re struggling with burnt edges. 
  • Watch very closely (but not close enough to burn your face) and turn the pizza very frequently to cook on all sides without burning. 

K16 - US

What Else Can You Cook in an Ooni? 

You can make more than just pizza on your Ooni. Bread, flatbread, veggies, and more can be made. Cast iron skillets are a great way to cook almost anything in your pizza oven. 

Cleaning and Storing 

Wait until the pizza oven has cooled completely before handling it, about an hour and a half. During nice weather, you can leave the Koda model outside uncovered for a few days, but it’s best to place a cover on top to keep it clean and safe from damage. Other models can be kept outside. Ooni has many accessories available, including a handy brush and scraper which works well to remove chared bits from the stone. 

Should You Get an Ooni Pizza Oven? 

While there are several outdoor pizza ovens on the market, I can confidently recommend the Ooni, especially for smaller spaces that. The ease of assembly, size, convenience, and quality of the Ooni and the resulting pizzas are excellent. Just know it may take a bit of practice to keep the crust from burning.


A freshly cooked pizza with mozzarella sits on a pizza peel on top of an Ooni pizza oven.


  • 1 recipe Pizza Dough
  • 6 oz. pizza sauce (homemade or store bought)
  • fresh mozzarella, torn into bite-sized pieces
  • 1 bunch fresh basil leaves


  1. Turn on the Ooni pizza oven and let the stone preheat for about 30 minutes. You’ll want the stone to reach around 800-900 degrees F.
  2. Meanwhile, prepare your pizzas. Cooking with the Ooni is easiest with smaller-sized pizzas. I cut a standard-sized pizza dough (such as Trader Joe’s) in half and it’s the perfect size for 16-inch models.
  3. Roll or stretch your balls of dough on a floured surface (I do this right on the pizza peel) as thinly as possible so that the heat of the stone is able to cook the crust. The crust will rise and bubble up during cooking.
  4. Top the pizza with a thin layer of sauce, leaving a 1-inch border around the edge for the crust.
  5. Top with mozzarella.
  6. Flour a pizza peel and scoop your pizza up. Make sure it can move around the peel without sticking before attempting to transfer to the oven.
  7. Slide the pizza onto the hot pizza stone and let sit for 20-30 seconds, until the far edge begins to brown and bubble. I like to turn down the heat once the pizza is in to help prevent edge-burning. Remove the pizza with the pizza peel and rotate, then place it back into the oven. Watch very carefully and continue rotating until the crust is golden brown on all edges. Keep in mind the areas closest to the flame will be the hottest.
  8. Remove from the oven with your pizza peel and top with fresh basil. Enjoy right away.


I use the Ooni Koda 16 propane pizza oven and highly recommend it. It’s convenient, portable, and reaches around 900 degrees F in just 20 minutes, so you can cook crispy Neapolitan style pizzas at home in under 90-seconds.

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 343mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

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