Ooni

Koda 2 Max Oven

Poor temperature control.

The burners are difficult to light both at the same time and keep them lit. Once I do the highest temperature I have reached is about 750 degrees F. The temperature also fluctuates as much as 50 degrees if the wind blows. I live by the beach which is windy on a regular basis. It is also difficult to see what is going on in the back regarding cheese unless I use a flash light.

Expensive and OK

[This review was collected as part of a promotion.] Maybe it's a learning curve but we have yet to find the value for the price in this item. Somewhat difficult to use seems to cook unevenly even with individual adjustments. Stone never seems to get hot enough to create the nice crisp crust. Cleaning is difficult

Solid product and close to perfect

Would be 5 stars but the left burner struggles to stay lit early on. You really have to keep an eye on it for the first 5 min. Or so to make sure it stays lit. Once it does it is a near perfect pizza oven. It’s large, cooks well and maintains temp. The thermometer works well for ambient temp but a temp gun is essential to make sure the stone is to proper temp. I highly recommend this product and would have given it 5 stars if they can figure out the burner issues.

Fantastic oven

Familiarity:

I've used it several times

Excellent pizza oven, learning curve of course but premium product, rock solid

Fantastic oven. Works perfectly and

[This review was collected as part of a promotion.] Fantastic oven. Works perfectly and makes amazing pizzas for a comparatively low cost!

Good pizza, middling usability

Good cooking overall but the igniter on one side didn't light with the piezo, I had to light it with a match. Also had about a 50C difference between the two sides.

when starting, keeping the flame

[This review was collected as part of a promotion.] when starting, keeping the flame lit a bit tricky at first.

Pass on it.

Terrible. I bought it with high expectations. It’s very inconsistent and looses a lot of heat. The cheese and crust will burn and the dough underneath will be close to raw. The stone doesn’t hold heat. Even tried using steel. Made over 40 pizzas and I can get better results using the generic oven in my kitchen.

Solid oven with short learning curve

Solid oven with a lot of space for cooking that reduces the risk of burning the sides of the crust (I have cooked some pizzas with the side crust a little to charred - it happens). It did take me a while to learn how to light the burners consistently but now it's automatic. I have cooked Neapolitan / NYC / and Chicago thin crust on this oven with great results. Other than Neapolitan - to get the crust leopard spots / top done my best results happen when I heat the oven for 35 minutes to get the stones hot - then reduce the temperature to 600 (NYC) or 550 (Chicago thin crust) for cooking. This results in a nicely done top and bottom (crust). My recommendation would be to to purchase the Cover and a turning peel (essential). Also, there are a lot of dough recipes on YouTube that will help you make the type of pizza you want.

Ooni Supersized

[This review was collected as part of a promotion.] Upgraded from Koda 16. The extra space is a game changer. It makes cooking 12-15” pizzas so much easier and it makes cooking 16-20” pizzas possible. Love the independently adjustable burners on the sides. It does take longer to heat up the oven though.