Best Buy has
Ooni Koda 16 Gas-Powered Outdoor Pizza Oven for
$399.
Shipping is free.
Thanks to Community Member
ltuw2000 for finding this deal.
About this Item:- The Ooni Koda 16 Gas-Powered Pizza Oven combines a modern, showstopping design with the convenience of cooking with gas. The innovative L-shaped flame allows for one-turn cooking and provides supreme flexibility and control. The Koda 16 can reach 950 °F (500 °C) in just 20 minutes so that you can cook pizza in just 60 seconds. Plus, the heat control dial gives you more fine control over the temperature. Easily maintain a consistently lower temperature to precision-cook meats, vegetables, and more. Its sleek, modern design makes it an attractive addition to any outdoor kitchen. The Koda 16 uses ultra-convenient gas, so it's ideal for entertaining and hosting backyard parties. All you need to do is fire it up and decide which toppings will please the crowd the most.
Community Reviews
The Ooni Koda 16 is a gas pizza oven that shines for fast, restaurant style pies and enough room to handle bigger cooks. The larger size gets praise for quality and flexibility, and it can turn out Neapolitan, New York style, and even other baked dishes with the right flame control. It does take practice, though, with peel handling, dough prep, and planning ahead for ingredients and accessories. The price also feels steep for occasional use, especially once propane refills and supplies are factored in, making it a better fit for frequent pizza nights.
Common Questions (4)
At $399, it can be worth it if you'll use it regularly or want the larger 16-inch format; the bigger oven is described as adding quality and flexibility. It may not be worth it if you only plan to make pizza occasionally, since setup, LP refills, ingredients, and weather can limit use.
Yes, it can do NY-style and other thicker-crust pizzas by adjusting the flame and cook timing. A common approach is to preheat, run about 3/4 burner for NY-style, then turn the burner off briefly so the crust rises and crisps without burning.
There is a real learning curve, especially with dough handling and launching. Dough often needs to be at room temperature or fully thawed, and many people plan ahead with a 3-4 day cold rise plus a peel, semolina or cornmeal, and a turning peel.
It can fluctuate in stock, so refreshing and retrying may help. One update noted it was back in stock but repeatedly disappearing and reappearing during refreshes.
AI-generated summary based on comments from the community. Updated ago
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