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Four à pizza Ooni Koda 16 vu de face en studio, nappe de flammes au propane léchant le fond de la chambre
Ooni Koda 16 noir vu de trois quarts, flammes vives dans la chambre et bouton d'allumage sur le côté droit
Un cuisinier ganté enfourne viande et tomates dans l'Ooni Koda 16 posé sur une table Ooni en acier inoxydable
Pizza au pepperoni fumante sortie de l'Ooni Koda 16, flammes remplissant la chambre lors d'une soirée entre amis
Four à pizza Ooni Koda 16 vu de face en studio, nappe de flammes au propane léchant le fond de la chambre
Ooni Koda 16 noir vu de trois quarts, flammes vives dans la chambre et bouton d'allumage sur le côté droit
Un cuisinier ganté enfourne viande et tomates dans l'Ooni Koda 16 posé sur une table Ooni en acier inoxydable
Pizza au pepperoni fumante sortie de l'Ooni Koda 16, flammes remplissant la chambre lors d'une soirée entre amis

Ooni Koda 16 (Gen 1) - 16" Propane Pizza Oven

$749.00
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Ooni Koda 16 (Gen 1) - 16" Propane Pizza Oven

$749.00

The Ooni Koda 16 is a propane outdoor pizza oven that cooks pizzas up to 16 inches at 950°F (500°C) with its L-shaped burner. Ready in 20 minutes, folding legs for transport.

16 inches
Pizza or a large cut
950°F (500°C)
L-shaped burner
Ready in 20 min
Pizza in 60 seconds
Folding legs
Easy to transport
Description

The Ooni Koda 16 is a large portable outdoor pizza oven that's easy to run. It suits the first-time pizzaiolo just as much as someone already cooking over fire regularly.

It hits the sweet spot. Big enough to entertain, roomy enough to work a properly hydrated dough, without the bulk of an 18 or 24-inch oven. It keeps up with a busy table while staying mobile enough for the cabin, thanks to its folding legs.

It reaches 950°F (500°C) in about 20 minutes and bakes a pizza in around 60 seconds. Its L-shaped burner wraps the chamber on two sides for more even heat, which makes for good colour and a crisp base. You turn the pizza once or twice, no more.

With the power of propane, the heat is intense and controlled, and the pizza comes out crisp, well coloured and ready to share.

A 16-inch oven lets you host without stress. Sunday cookouts, a busy patio, the cabin with friends. Margherita, diavola or bufala, everyone gets what they came for. And it goes past pizza: a large cut of meat, a loaf of bread or roasted vegetables all work well.

Specifications

Fuel type: propane (natural gas conversion possible with a kit sold separately)

Capacity: pizza up to 16 inches (40.6 cm)

Max temperature: 950°F (500°C)

Preheat time: about 20 minutes

Pizza cook time: about 60 seconds

Cooking stone: 15mm (0.6") cordierite

Burner: L-shaped burner, 29,000 BTU

External dimensions: 589mm (23.2")W x 635mm (25")D x 373mm (14.7")H

Weight: 18.2kg (40.1 lb)

Legs: folding

Ignition: electronic dial

Use: outdoor only

Our advice

We recommend the Koda 16 for big tables where pizzas come out back to back, and for anyone who wants to bake up to 16 inches with room to turn. It's the right call if you like the simplicity of gas and precise flame control, and if you want to turn the backyard into a proper cooking station.

Torn with the Koda 2 Pro? Stay with the Koda 16 for a lighter, simpler 16-inch format. Step up to the Pro if you want 18 inches, dual G2 Gas burners and connected tracking.

Included in the box
  • Ooni Koda 16 oven
  • 15mm (0.6") cordierite cooking stone
  • Propane gas hose and regulator
  • User guide and setup instructions
Maintenance and Precautions

Everyday care

Clean the exterior with a soft cloth, warm soapy water and a non-caustic, bleach-free cleaner. Inside, the best method is burn-off: at high heat (950°F / 500°C) the oven self-cleans and residue burns away. Finish with a stone brush or a dry cloth.

Winter and protection

The Koda 16 lives outdoors, but it doesn't like sitting in the weather. Store it dry or cover it with an Ooni cover between cooks. Keep the cordierite stone away from moisture, especially through a Canadian winter.

What to avoid

Skip abrasive or chlorine-based cleaners on the surfaces. Never put the hot stone under cold water. And keep the oven outside: it isn't made for indoor use.

photo des propriétaires d'une entreprise québécoise de four à pizza maison portatif pour cuisine extérieur au québec et canada

Why we love it

We love the Koda 16 for how easy it is to run and how fuss-free the bake is. We also love the large surface and folding legs, which make it simple to move.

Frequently Asked Questions

Have a question? We're here to help! Call us at 1-888-606-7499

Contact us
Does the Ooni Koda 16 run on natural gas?
The Koda 16 runs on propane out of the box. A natural gas conversion is possible with a kit sold separately. For a ready-to-connect natural gas model, look at the Koda 2 Pro, which comes as a separate natural gas version.
What size pizza can the Koda 16 cook?
The Koda 16 cooks pizzas up to 16 inches. The chamber leaves room to turn the pizza comfortably, or to slide in a large cut of meat, a loaf of bread or vegetables.
What is the Koda 16's L-shaped burner?
It's a burner running along the left side and the rear of the chamber, instead of heating from the back only. Heat covers more of the pizza, which cuts the number of turns down to one or two.
What's the difference between the Koda 16 and the Koda 2 Pro?
The Koda 16 uses an L-shaped burner and bakes up to 16 inches at 18.2kg. The Koda 2 Pro uses dual lateral G2 Gas burners, bakes up to 18 inches, weighs 30kg and adds the Ooni Connect hub.
How long does the Koda 16 take to preheat?
Give it about 20 minutes to reach 950°F (500°C). Once the stone is properly hot, a pizza bakes in around 60 seconds.
Can the Koda 16 stay outside through winter?
The Koda 16 is made for outdoor use, but it shouldn't sit exposed to the weather. In winter, store it dry or cover it with an Ooni cover, and keep the cordierite stone away from moisture.

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1 YEAR WARRANTY

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