Ooni Koda 2 Pizza Oven 14" - Foundry Black
Product Description
The Koda 2 builds on the legacy of the award-winning Koda 12, expanding its capabilities with a larger 14-inch plus cooking stone and upgraded G2 Gas Technology. This design introduces a proprietary tapered flame burner that directs heat across the stone more efficiently. By reducing temperature swings from roughly 350°F down to 180°F during cooking and reheating the stone 20 percent faster, the oven helps create more predictable results, even during back-to-back pizza sessions.
Despite the larger stone size, the oven remains highly portable at just 35 pounds. The compact shape, folding legs, and carry-friendly proportions make it suitable for backyard setups, camping, or travel. Its plug-and-play setup means you can assemble and fire it up within minutes.
The Koda 2 also supports pyrolytic cleaning. Running the oven hot for a short period carbonizes spills on the cordierite stone and internal surfaces, reducing hands-on cleaning to a simple wipe-down once the oven cools. The Foundry Black finish and updated materials add durability for year-round outdoor use.
Key Features
- Advanced G2 Gas Technology with a tapered flame burner for improved heat balance
- 14-inch plus cooking stone provides more room for pizza rotation and multi-dish cooking
- Rapid heat-up and faster stone recharge for consistent cooking sessions
- Compact and portable design at approximately 35 pounds
- Simple plug-and-play assembly with fast turn-dial ignition
- Supports pyrolytic cleaning for low-maintenance operation
- Suitable for 12" and 14" pizza sizes
Frequently Asked Questions
Q1. What pizzas can the Koda 2 cook?
A1. The oven supports both 12" and 14" pizzas on its expanded stone surface.
Q2. How does the G2 Gas Technology improve cooking results?
A2. The tapered flame burner helps regulate heat across the cooking surface, reducing stone temperature fluctuations and improving recovery time.
Q3. Is the oven easy to transport?
A3. Yes. Weighing approximately 35 pounds with folding legs, the oven is designed for portability.
Q4. How is the oven cleaned?
A4. By running the oven at high heat, most food debris carbonizes. After cooling, the residue can be wiped away with minimal effort.
Q5. What materials are used in the construction?
A5. The oven uses powder-coated carbon steel, stainless steel elements, an aluminum nose, a cordierite stone, and thermoplastic rubber feet.
Practical Note
When cooking multiple pizzas in a row, allow short pauses between launches to take advantage of the faster stone recovery. Rotating pizzas early helps maintain balanced browning, especially near the tapered flame burner.
