Ooni sells the Koda 2 Pro as the bigger Koda. That undersells the change. The model on the Amazon listing, UU-P2D900, costs $799 at Ooni and about $798.95 on Amazon. Much of what that money buys is not pizza at all.
It brings a 320 °F low end and a taller mouth. A probe hub comes packed in the box. Those are the tools of an outdoor oven that roasts and braises.
So the question here is simple. Is the Pro a pizza oven first, or a patio oven that also bakes pizza?
The answer turns on its weight, its stone and its wait.
950 °FTop temperature, with a 320 °F low end
18 inLargest pizza on the tapered stone
1.5 lb/hrAverage propane use, per the retailer spec
66 lbUnboxed weight, before the stone comes out
First Impressions of the Ooni Koda 2 Pro
The box arrives at 81 lb, and the oven inside weighs 66 lb on its own. That figure sets the tone. This is not a Koda you sling into a car on a whim. Two people should lift it onto its table.
The oven body comes ready to use. Only the hub bracket takes screws.
Setup is mostly fixing the Ooni Connect hub to that bracket under the mouth. The ambient cable plugs into the hub, and the food probe sits beside it. Three AA batteries come in the box, so nothing needs a trip to the store. Then the propane hose goes on, and the oven is ready to fire.
The first lighting shows the new burner layout. Flame runs down both side walls rather than across the back. The display under the mouth climbs while the stone soaks up heat. Expect about half an hour before the floor is truly ready.
The first pie made the case for that wait. A thin Neapolitan came off the peel with a blistered rim and a crisp, dry base. The second pie followed with little drop in the floor.
Key Features of the Ooni Koda 2 Pro
The Pro shares a family name with the Koda 2. The hardware differs in ways that matter. Most of the changes point at the stone and at cooking beyond pizza.
- G2 tapered flame burners: Two lateral burners fire along the side walls. A retailer table rates them at 33,000 BTU/hr, or 9.8 kW. Ooni’s US page lists no output.
- A tapered 0.8 in stone: The cordierite floor measures 21 in at the front and 18 in at the rear. It is 18 in deep and takes an 18 in pizza.
- Ooni Connect hub in the box: A Bluetooth display shows air and probe temperatures. It also sends alerts to your phone through the Ooni app.
- Electric igniter: Battery spark ignition on a single side dial. If the spark fails, a match holder lets you light it by hand.
- Stainless steel: Rust-resistant metal carries the weight, in the four legs and the floor under the stone. Powder-coated carbon steel forms the dome.
- Removable glass visor: A borosilicate panel sits at the mouth to hold heat in.
- Pyrolytic cleaning: Residue burns off at high heat, so there are no grease trays to empty.
- Cover: Sold separately. Ooni says the oven can stay outdoors all year under it.
Fuel needs a careful read before you order. The Amazon unit is propane only and says it will not run on natural gas. Ooni’s own store offers a separate natural gas version through its gas selector. Buy that one direct if you have a gas line.
Ooni also sells a rotating stone, as an upgrade or in a $1,099 bundle. It does not come with the standard oven.
Thirty-three thousand BTU against a thick stone is a deliberate pairing. Big flame fills a heavy floor, and a heavy floor is what crisps a base. A thin floor cools under each fresh dough ball. A 0.8 in floor gives some heat up and still has plenty left.
Ooni says the new burners cut stone swings from 360 °F to 110 °F. That comparison is against the Koda 16. A second claim puts the reheat between pies at 25% quicker, same benchmark.
We cannot vouch for those exact numbers. Still, pie four baked like pie one, with only a short pause between launches. The edges of the stone browned bases about as fast as the middle. Neither side of the floor ran visibly ahead of the other.
The trade is the wait. Amazon and Abt both list 30 minutes to ready, while one Australian retailer prints 20. A thick stone simply takes longer to fill.
The low end is the other surprise. At 320 °F the Pro behaves like an oven rather than a furnace. A roast chicken or a pan of vegetables becomes practical. Push the probe into the thickest part and the hub calls the finish.
Build, handling and durability
The materials suit an oven that stays outside. The legs and the floor under the stone are stainless, so wet nights matter less. The die-cast aluminum nose and back plate shrug off knocks. Thermoplastic rubber feet keep it planted on a steel or stone table.
Handling is where the Pro parts ways with the Koda name. At 66 lb across 26.85 x 25.67 x 15.47 in, it wants a permanent home. The Amazon title still calls it portable. In practice, you move it at the start of the season and leave it there.
The electronics are new territory for a Koda. A hub, a probe and a cable all live near a 950 °F oven. They add convenience, and they also add parts that can fail.
Running costs, upkeep and value
Fuel is the running cost to watch. The Abt spec sheet puts the burn at 1.5 lb per hour on average. Every session also starts with a half hour of warm up. Pizza night empties a tank faster than you might expect.
Upkeep is light. Pyrolytic cleaning means you run it hot and the mess burns away. Brush the stone once it cools, and wipe the visor glass. Ooni advises lifting the cover now and then to wipe away condensation in humid weather.
The warranty rewards paperwork. Every Ooni oven gets one year as standard. Sign the oven up with Ooni within 60 days, and cover stretches to five years.
The fine print is muddled. Ooni’s banner says the five years apply “only on ooni.com”. Its FAQ and the Amazon listing tie the term to registration alone. Register either way, wherever you buy.
Value is the honest weak spot. The Koda 2 sells for $498.95 on the same Amazon range table. The Pro adds the hub, the probe, a bigger stone and the second burner.
If you would have bought a thermometer and a bigger oven anyway, the gap closes. If you bake 12 inch pies, it does not. Those owners pay for a floor they never fill.
Ooni’s Essentials Bundle runs $877.80 direct. On the base oven, the cover is one more purchase.
Possible Ooni Koda 2 Pro Complaints
- Size claims that disagree: Ooni’s spec table lists pizzas up to 18 in. One FAQ answer on the same page says pizzas up to 14 inches. Treat 18 in as the edge case, with room left for turning only on smaller pies.
- A half hour before the first pie: The thick stone is why it bakes so well. It is also why the oven is slow to ready. Light it before you stretch the dough. Waiting 30 minutes is the cost of that steady floor.
