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Ooni Koda 16 Gas-Powered Outdoor Pizza Oven
$399
$649
38% off
+ Free Shippingat Best Buy
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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:
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.
Editor's Notes
Written by Corwin | Staff- About this Deal:
- This offer is valid for a limited time, while supplies last.
- Our research indicates that this is $110 lower (21.6% savings) than the next best available price from a reputable merchant with prices starting from $509 at the time of this post.
- Please see the original post for additional details and give the WIKI and forum comments a read for helpful discussion.
- About this Product:
- This has a 4.8 out of 5 star overall rating on Amazon based on over 140 reviews. -Corwin
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
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:
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.
Editor's Notes
Written by Corwin | Staff- About this Deal:
- This offer is valid for a limited time, while supplies last.
- Our research indicates that this is $110 lower (21.6% savings) than the next best available price from a reputable merchant with prices starting from $509 at the time of this post.
- Please see the original post for additional details and give the WIKI and forum comments a read for helpful discussion.
- About this Product:
- This has a 4.8 out of 5 star overall rating on Amazon based on over 140 reviews. -Corwin
Community Voting
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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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36 Comments
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If I make a neopolitan pizza I heat on max heat for 20-30 minutes, turn all the way to low, launch, and cook for 60ish seconds then 60 seconds on high for the finish.
If I want a thick crust NY-ish I heat for the same amount of time, but only at 3/4 burner, then turn the burner off and launch. It slows down the cooking time which let's the crust rise more and get a nice crunchy bottom that can hold its own weight and not bend. Once its crispy, max burner for a few seconds to crisp the top.
Obviously the neo uses 000+ flour, but I use high gluten flour to make the NYs. (50lb bag for 20 bucks at winco).
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And it's a lot of prep work before making pizza. One of the the biggest hurdles is the dough; if you choose to buy it from the store you need to let it get to room temp before shaping it, and if it is frozen you'll also need to thaw it. I like making my own dough now but it's an extra step to the process and I normally like to let it cold rise in the fridge around 3-4 days in the fridge before using it, so it def has to be planned ahead of time. Then you need launching peels (I prefer wood), cornmeal or semolina flour to spread on the peels to stop the bottom of the dough, turning peel (metal), pizza pans, and of course all your ingredients. My go to sauce is Contadina in a squeeze bottle (game changing compared to glass jar ones) and if possible finding low moisture whole milk shredded mozzarella. I found Sam's Club sells 5 lb bags large shred which is PERFECT for pizzas.
There's definitely a reason why these end up on marketplace a lot, but if you persevere and start getting the hang of making pies it is great for parties and when guests come over (being impressive that you can make your own restaurant quality pizza!!)
Its even an ooni recipe that involves a 5 minute cook. Not everything is a neopolitan. https://ooni.com/blogs/recipes/ne...izza-dough
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