As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve tested dozens of pizza ovens in a real kitchen environment. In this article, I’ll compare the Ooni Koda 2 and Ooni Koda 12, two of the most popular gas-powered pizza ovens from Ooni that I’ve used extensively in my kitchen.
This comparison covers everything that matters: quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and of course, a real pizza cooking test to see how long it takes to deliver the perfect Margherita. If you’re curious about the full behind-the-scenes process of how I test pizza ovens, check out my detailed guide in a separate article.
The Ooni Koda 2 is Ooni’s 2025 flagship gas model with enhanced heat distribution, a larger baking surface, and compatibility with the Ooni Connect™ digital hub.
The Ooni Koda 12, on the other hand, is the earlier and more compact model, known for its reliability, simplicity, and fast setup—making it a longtime favorite for casual pizza makers.
In this article, I’ve provided a detailed comparison of the Ooni Koda 2 and Ooni Koda 12 based on my hands-on tests.
Disclaimer: This review includes referral links that help support my blog. If you choose to buy either oven through these links, I’ll earn a small commission at no extra cost to you. Thank you—it truly helps keep the content coming!
Ooni Koda 2 VS Ooni Koda 12: Quality and Materials
| The Ooni Koda 2 is built with premium die-cast aluminum and features a thicker, larger cordierite stone for improved heat retention. The materials feel modern and durable, suitable for frequent use. |
The Ooni Koda 12 uses powder-coated carbon steel and stainless steel for strength and portability. It’s well-built, but slightly less refined than the Ooni Koda 2.
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Ooni Koda 2 VS Ooni Koda 12: Temperature Control
| With G2 Gas Technology™, the Ooni Koda 2 offers 200% better heat distribution than previous models. It heats to 950°F in just 15 minutes and is compatible with the Ooni Connect™ hub for smart temperature tracking. |
The Ooni Koda 12 also reaches 900+°F but lacks the advanced G2 burner or smart features found in the Ooni Koda 2. Manual control is effective, but less precise.
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Ooni Koda 2 VS Ooni Koda 12: Shape
| The Ooni Koda 2 has a wider rectangular shape that helps airflow and gives more room for turning pizzas. Its design is clearly optimized for performance and ease of use. |
The Ooni Koda 12 has a more compact design. While great for small spaces, its shape can make pizza turning slightly more difficult compared to the Ooni Koda 2.
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Ooni Koda 2 VS Ooni Koda 12: First-Time Usage Impressions
| From the first use, the Ooni Koda 2 delivers professional-level results. Setup is simple, and the oven is very intuitive—even for beginners. It made an amazing Margherita pizza right out of the gate. |
The Ooni Koda 12 is also beginner-friendly and easy to set up. It performs well on the first try, though the smaller interior makes maneuvering a bit tighter than the Ooni Koda 2.
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Ooni Koda 2 VS Ooni Koda 12: Power Source
| The Ooni Koda 2 runs exclusively on propane and prioritizes reliability and speed. The gas-only setup reduces mess and removes the learning curve of multi-fuel ovens. |
Like its sibling, the Ooni Koda 12 uses propane for fast ignition and simple operation. However, it doesn’t offer the enhanced heat efficiency seen in the Ooni Koda 2.
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Ooni Koda 2 VS Ooni Koda 12: Size
| The Ooni Koda 2 weighs 35 lbs and features a 14-inch stone—perfect for cooking larger pizzas. It’s a little heavier but still portable enough for patios or camping. |
The Ooni Koda 12 weighs just 20 lbs, making it the more travel-friendly option. Its 12-inch stone is best for smaller pizzas, and it’s ideal for compact spaces.
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Ooni Koda 2 VS Ooni Koda 12: Ease of Cleaning
| The Ooni Koda 2 benefits from a high-temp self-cleaning effect and is extremely easy to wipe down after use. No ash to manage, and the stone stays cleaner longer. |
The Ooni Koda 12 also cleans up quickly, though without the same pyrolytic effect. You’ll need to brush off food residue manually, but it’s still a very low-maintenance oven.
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Pizza Cooking Test
To put both ovens to the test, I cooked the same classic Margherita pizza in each: fresh dough, tomato sauce, mozzarella, and basil. Here’s how they performed side by side in real kitchen conditions.
The Ooni Koda 2 reached its target temperature of 950°F (500°C) in just 15 minutes. I launched the pizza onto the stone and it cooked in exactly 60 seconds. The result? A beautifully blistered crust with excellent leopard spotting, evenly melted cheese, and a base that was crisp but not dry. The heat distribution from the new G2 Gas Technology™ made a noticeable difference—no rotating guesswork needed. Every bite had the texture and flavor I expect from a wood-fired pizzeria.
The Ooni Koda 12, on the other hand, took slightly longer—around 17 minutes to reach a similar heat level. The pizza cooked in about 2.5 minutes, which is still fast but noticeably slower than the Koda 2. The taste was great: nice char on the crust, and gooey mozzarella, but I had to rotate the pizza more frequently to prevent one side from overcooking. The smaller stone and less even flame made things a bit trickier, especially during back-to-back cooks.
Overall, while both ovens delivered delicious pizzas, the Ooni Koda 2 provided a faster, more evenly cooked result—and felt a bit more like using a true professional tool.
How We Tested the Ooni Koda 2 and Ooni Koda 12
As a chef with over a decade of experience running my own kitchen at Dequte Restaurant LironBoylston, I approached testing the Ooni Koda 2 and Ooni Koda 12 with a clear and consistent method. I tested both ovens side by side in real cooking conditions, focusing on factors that matter most in a professional and home setting.
Each oven was evaluated on build quality, heat-up time, temperature stability, and how well it handled cooking multiple pizzas in a row. I used the same classic Margherita recipe—homemade dough, fresh tomato sauce, mozzarella, and basil—and cooked each pizza at the recommended maximum temperature.
Throughout the tests, I paid attention to how evenly the ovens cooked, how much rotating was required, and whether the crust achieved the right balance of crispness and chew. I also tested how easy each oven was to clean after multiple uses, and how quickly it was ready to cook again.
While both ovens delivered solid results, the Ooni Koda 2 stood out with its faster heat-up time, better heat distribution, and smoother overall workflow. However, the Ooni Koda 12 still performed admirably, especially considering its compact size and simplicity.
Conclusion
At the end of the day, whether you choose the Ooni Koda 2 or the Ooni Koda 12 comes down to your personal needs and preferences. Both ovens deliver excellent results, but the Ooni Koda 2 edges ahead with its advanced features, faster heat-up time, and improved heat distribution. That said, the Ooni Koda 12 remains a fantastic, reliable option for anyone looking for a compact and efficient gas-powered pizza oven.
If you decide to purchase either model, I’d be incredibly grateful if you use my referral links below. I earn a small commission—at no extra cost to you—which helps support my blog and allows me to keep testing more pizza ovens:
See which pizza ovens made the top list.