Ooni Koda 2 Pro vs Koda 2 Max

What the Koda 2 family changed

The original Koda used an L-shaped burner along the back and one side. The Koda 2 ovens use tapered, wider flames that Ooni says spread heat more evenly across the stone, so the pizza needs less turning. The larger models also add digital temperature readouts, and Ooni links some to its app through the Ooni Connect system.

Both the Pro and the Max are big ovens. They are not grab-and-go portable in the way a Koda 12 is. Think of them as patio or outdoor kitchen ovens that move occasionally rather than every weekend.

Side by side

Relative points from Ooni's descriptions. Confirm cooking area, weight and dimensions on uk.ooni.com, as figures can change between production runs.

Why the Max's two zones matter

With two burner zones, you can run one side flat out for pizza while the other side sits lower for a cast iron pan of vegetables, a steak or a second dish. You can also bake two smaller pizzas at once, which speeds up a party. That flexibility is the main reason to choose the Max.

If you mostly make one pizza at a time and turn it as it cooks, a single zone is all you need. The Pro gives you a big stone and digital temperature readings without the extra size of the Max.

Space, gas and handling

Bigger ovens burn more gas over a session and need a solid table. The Max especially needs a dedicated spot, a stand or an outdoor kitchen worktop. Both need a propane bottle with the correct UK regulator; our gas bottle guide explains the options.

Launching large pizzas takes practice. A 16 inch or larger base needs a peel at least as wide, and a metal peel makes it easier to slide off cleanly. See pizza peel sizes explained and pizza sticking to the peel.

Feeding a crowd

For a party of eight to ten, plan on one large pizza per two people, plus a couple of spares. In a single zone oven, that means a launch every two to three minutes once you include stretching, topping and turning. The Max's second zone lets you run two smaller pizzas at once or keep a pan of sides going, which takes pressure off the cook.

Whichever you pick, set up a station before guests arrive: dough balls in a covered tray, toppings in bowls, a floured peel, a turning peel and an infrared thermometer. Ball your dough by weight so every pizza bakes the same; our pizza dough ball sizes table and the dough calculator help you plan quantities.

Which to choose

Choose the Koda 2 Pro if you want large pizzas and a digital temperature readout in an oven that is still manageable to move. Choose the Koda 2 Max if you host often, want to cook two things at once or want the biggest stone Ooni makes in a gas oven.

If neither size feels right, compare Ooni Koda 2 vs Koda 16 or browse our best gas pizza ovens.

Note:Gas pizza ovens are for outdoor use only. Turn off the bottle valve after use and check hoses before each season.

Frequently asked questions

Is the Ooni Koda 2 Max too big for a small garden? It needs a large, sturdy table and a clear area around it. For small patios, the Pro or a 12 inch oven is a better fit; see best pizza ovens for a small garden.

Do you still need to turn pizzas in a Koda 2? Less than in older Kodas, Ooni says, thanks to the wider flame. A quick turn still helps get an even rim.

Can you use an infrared thermometer with the digital readout? Yes. The readout shows oven temperature; an infrared gun reads the stone surface. See how to use an infrared thermometer.

Is the Koda 2 Pro better than the Koda 16? It is a newer, redesigned oven with a digital readout. Compare the current spec pages for size and burner details.