60-Second Pies Anywhere: Ooni Koda 12 Gas Pizza Oven Deep-Dive Review & Buyer’s Guide

The Inspect Aspect
May 22
3 min read

Can a 20-pound aluminum shell really out-bake your local brick oven? That’s the promise behind Ooni’s Koda 12: a portable, propane-fired rocket that hurls 950 °F flames across a cordierite stone, crisping 12-inch pies in as little as 60 seconds.

After six weeks of weekday dinners, weekend parties and a campsite cook-off, we break down every sizzle, flare-up and perfectly leoparded crust so you can decide if the Koda 12 belongs on your patio or in your van-life kit.

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Ooni Koda 12 with flames rolling over pizza — Ooni Koda 12 propane pizza oven in action

Unboxing & First-Fire Setup

The Koda 12 ships in a single 25-lb carton with foam bracing. Inside you’ll find the folded-leg oven body, 0.6-inch cordierite stone, 28 mbar regulator & hose, and a quick-start guide.

Setup is literal plug-and-play: unfold the legs, slide in the stone, attach your propane tank, crack the valve and press the piezo igniter. Total time: 5 minutes—no tools, no screws.

Low-profile powder-coated shell

Design & Build Quality

The Koda 12’s shell is powder-coated carbon steel over a ceramic-fiber insulated frame. The L-shaped burner hugs the rear and left walls, rolling a flame over the stone for even top-down heat.

At 15.7 × 11.6 inches of baking surface, the cordierite stone retains enough thermal mass for back-to-back pies without a lengthy reheat. Fold-out legs are rubber-capped to protect wood or metal tables.

Key Specifications

Max Temperature: 950 °F / 500 °C in 15 min
Fuel: Propane (28 mbar regulator included)
Dimensions: 23.2 × 15.7 × 11.6 in
Weight: 20.4 lb / 9.25 kg
Stone: 0.6-in cordierite baking board

Heat Performance & Bake Tests

Pre-heat logs averaged 14 minutes to hit 850 °F stone center and 900-plus at the flame tip. A Classic Margherita was fully char-spotted at 65 seconds with an internal cheese temp of 210 °F.

We pushed eight pies back-to-back. Stone recovery to 750 °F took under 90 seconds between launches, meaning a family of five eats hot slices simultaneously rather than in waves.

Finished pizza from Ooni Koda 12 — Leopard-spotted crust after a 60-second bake

Fuel Efficiency & Propane Usage

Set to max, the Koda 12 sips ~0.33 lb of propane per 10-minute bake cycle. A standard 20-lb tank nets ≈25 pies—roughly $0.70 of gas per pizza at current prices.

Cleaning & Maintenance

A 10-minute burn-off at max temp incinerates errant cheese. Once cool, flip the stone to self-clean the underside next session. Wipe the shell with a damp microfiber cloth; avoid abrasive pads that mar the coating.

Recommended Accessories

12" perforated turning peel
Infrared thermometer (≥1000 °F)
Carry cover for transport & storage

Pros & Cons

✔ 950 °F flame for true Neapolitan scorch ✔ Ready to cook in 15 min, pizzas in 60 s ✔ 20-lb weight—fits car trunk or van shelf ✔ Zero assembly; folds away for winter

❌ Max 12-inch dough—no family-size pies ❌ Wind can deflect flame; needs shield ❌ No built-in thermometer or door

How It Compares to Ooni Karu 16 & Ninja Artisan

Versus the Karu 16, the Koda 12 sacrifices dual-fuel flexibility and larger 16-inch capacity in exchange for half the weight and a lower price. Against Ninja’s electric Artisan, the Koda reaches 250 °F hotter but must stay outdoors.

Final Verdict: Who Should Buy the Koda 12?

If you value speed, portability and gas-clean convenience over 16-inch capacity, the Ooni Koda 12 is pound-for-pound the best sub-$500 pizza launcher we’ve tested. Tailgaters, RV nomads and small-patio dwellers: this is your gateway to blistered pies on demand.