Ooni Koda vs Ooni Karu

How each oven makes heat

The Koda uses a gas burner inside the oven. Flame rolls up and over the inside of the dome and heats the stone from above and below. You set the heat with a dial, so you can turn the flame down for the top of a pizza or for other food. There is no fuel to load and no ash to clear.

The Karu has a fuel tray at the back where you burn small hardwood pieces or lumpwood charcoal. Air comes in at the bottom, the fire draws flame across the dome and smoke leaves through a chimney. You control heat with the fuel you add and the airflow, which takes practice. With Ooni's gas burner fitted in place of the fuel tray, a Karu works much like a gas oven.

Side by side

The table compares the two families in general terms. Exact sizes, weights and features differ between the 12 inch, 16 inch and newer versions, so check Ooni's spec page for the model you want.

Flavour and the cooking experience

A pizza bakes in so little time that wood smoke adds only a subtle note. Many people find the bigger difference is the experience. Tending a live fire is part of the fun for some cooks. For others it is a chore when they just want dinner on a weeknight.

Gas is the easier way to learn launching, turning and judging heat, because the flame stays steady. Wood rewards practice: you add a piece of fuel before each pizza, watch the flame and keep the stone hot. If you are new to outdoor ovens, read how to use an outdoor pizza oven and how to light a wood-fired pizza oven before deciding.

Fuel, storage and neighbours

A Koda needs a gas bottle and regulator, stored upright outdoors. A Karu needs dry, kiln-dried hardwood or good lumpwood charcoal kept somewhere dry. Damp wood makes smoke and struggles to reach baking heat. Our best wood for pizza ovens guide covers what to buy.

Wood and charcoal produce smoke while lighting, which can bother neighbours in a small garden. Gas is cleaner to run. If your garden is tight, our best pizza oven for a small garden guide focuses on compact, low-smoke choices.

Note:Any fuel-burning oven gives off carbon monoxide, so only use it in the open air and away from doors, windows and vents. Keep it well clear of fences, sheds and overhanging branches, never leave it lit and unattended, keep children and pets away, and wear heat-proof gloves.

Which one to choose

Choose the Koda if you want pizza with the least effort, cook mostly on weeknights or want the simplest oven to learn on. It suits anyone who already owns a gas barbecue and is happy with bottles.

Choose the Karu if cooking with fire appeals, you want the option of wood or charcoal and you like the idea of adding gas later. It costs more once you buy the burner, but it covers both styles. Compare other options in our best multi-fuel pizza ovens and best gas pizza ovens guides.

Note:Gas pizza ovens are for outdoor use only. Never use one indoors, in a tent, awning, caravan or garage. Before each use check the hose and regulator and do a soapy-water leak test on the joints. Keep the bottle upright, outdoors and away from heat, and turn the gas off at the bottle when you finish. Follow the manual for your model. If you suspect a gas leak, call the National Gas Emergency Service on 0800 111 999, and use a Gas Safe registered engineer for any fixed gas work.

Frequently asked questions

Can an Ooni Karu run on gas? Yes, with Ooni's gas burner, which is sold separately for compatible Karu models. Check Ooni's site for which burner fits your version.

Is a Koda or a Karu easier for beginners? The Koda. A gas flame is steady and controlled by a dial, so you can focus on the dough and the launch.

Does wood make a better pizza than gas? Both reach the high heat needed for a Neapolitan style pizza. Wood can add a light smoky note, but dough, heat and timing matter far more.

Can I burn pellets in a Karu? Ooni recommends wood and charcoal for the Karu and sells a separate pellet oven. Follow the manual for approved fuels.