With Ooni’s newest releases, the Ooni Koda 16 is the most popular gas-fueled pizza oven while the Ooni Fyra is the upgrade version of the Ooni 3 which was the OG wood pellet pizza oven.
Ooni started with Ooni 3 as one of their best selling pizza ovens and has released way too many good quality outdoor pizza ovens that cook pizzas under a minute.
Ooni Koda 16 was released in early March 2020 and was immediately followed by the Ooni Fyra being released later in the middle of April the same year.
Ooni has never disappointed when it comes to creating innovative and portable pizza ovens that produce Neapolitan-style Pizzas in under a minute.
With Ooni, size does not really matter, no matter how small or large the pizza ovens they make, they never fail to perform at the highest level possible.
The Ooni Koda 16 has different features that cannot be found in most Ooni products, let alone pizza ovens from different companies.
As for the Ooni Fyra, it is the newest installment in Ooni’s line of wood pellet pizza ovens and it also has some tricks up its sleeves.
Having your own pizza oven can be beneficial in so many ways. First off, you do not have to wait for a pizza that you ordered and be disappointed with the quality that comes out of the box.
With the Ooni Koda 16 and Ooni Fyra, or any Ooni pizza oven for that matter, you can now cook your own pizza and eat it while it is still piping hot from the oven.
In this post, we will discuss the features and performance of these two amazing pizza ovens and see which one is better. Or if one is really better.
So let’s start off with what comes out of the box:
Ooni Koda 16
1. The Ooni Koda 16 Gas-Powered Outdoor Pizza Oven
2. A Cordierite Baking Stone
3. One Propane Gas Tank Regulator and Hose
4. The Ooni Koda 16 Essential Guide and Manual with Tips and Recipes
1. The Ooni Fyra Portable Wood-fired Outdoor Pizza Oven with detachable chimney, pellet hopper, and door.
2. A Cordierite Baking Stone
3. The Ooni Fyra Essential Guide and Manual that contains Tips and Recipes.
The Design of the Pizza Ovens
Ooni Fyra’s design has not gone off of the classic Ooni pizza oven design. In fact, it looks like its predecessors and looks like it has taken the frame and the same mold that they had.
The one thing that you will find different on the Ooni Fyra from the Koda 16 is the chimney and pellet hopper which are both detachable.
You may find the chimney and pellet hopper in a couple of products that Ooni has already released but most of their ovens do not have a chimney simply because it is not needed.
It also kept the classic Ooni foldable legs. Though with the Ooni Fyra, the legs are longer to create more airflow between the oven and the surface that it is sitting on.
The airflow underneath is not totally useless as well. It creates more space for air to flow in the oven and prevents damage on your tabletop.
See, the pellet hopper of the Ooni Fyra is covered so there is no air coming in it. Ooni made sure to make up for that by installing a vent at the back of the oven.
It does not bulk out at the back, instead, they look like some grates that open the oven at the back and sucks in the air that circulates inside it.
Basically, the chimney and the pellet hopper look like two chimneys for inlet and outlet of air although that is not what the pellet hopper does. Just saying that the Ooni Fyra differs this way.
It also has a door with a glass-reinforced handle which means that you can hold it even if the fire is burning hot inside the oven and it will leave no burns in your hand.
Ooni has also added an innovative feature in the door in the form of a hook. The hook lets the door hang on the bottom part of the oven’s opening for saving space while maintaining functionality.
The Ooni Koda 16 is also a familiar oven keeping the design of most Ooni pizza ovens. The sleek and curvy design that keeps the heat inside the oven even without a door.
However, the Ooni Koda 16 is slightly bulky underneath it with the gas attachment installed on that part.
The knob that controls the flames inside the oven and the ignition is installed on the left-hand side of the oven which makes it easy to reach.
The foldable legs are still with the Ooni Koda 16 although there are only three legs with it now, I say it can be improved to create more balance but nonetheless, it is not an issue.
Starting off with the Ooi Koda 16 this time, it is made out of stainless steel with a powder-coated finish on its shell and an aluminum front.
The high-grade stainless steel protects the whole oven from any natural force that might damage the oven.
It also has a thick 20-millimeter ceramic insulation that makes it retain heat for a long time and even if you use it with strong winds around, the heat will be kept inside the oven.
It is a relatively heavy oven compared to most Ooni pizza ovens. The Ooni Koda 16 weighs at 40 pounds or around 18 kilograms.
Heavy, yes, but not heavy enough for it to be impossible to move from one place to another. It is almost 24 inches wide so it still fits in most patios.
It has a 15-millimeter baking stone that measures over 17 inches so its name “Ooni Koda 16” really caters more than 16 inches of pizza to be cooked in it.
However, the 16 inches is the recommended size to cook in it so you can still move it around and prevent burns on one side of the pizza.
The knob on the left-hand side is a combination of the ignition and flame control. With just one turn and click, the oven automatically ignites so the ease of use is there.
Having the gas attachment underneath the oven balances the weight of the oven.
Imagine having it at the back of the oven, with only a single rear leg to support it, the oven will easily topple down so it was a great choice to put it underneath.
The most amazing feature of the Ooni Koda 16 is the newest addition to any oven that Ooni has produced, the L-shaped flames.
The burners of the Ooni Koda 16 run on the back all the way to the side of the oven. When the oven is on, you will clearly see the flames coming out on the side.
This feature contributes to creating the heat inside the big interior of the oven. The L-shaped flames shoot straight up on the ceiling of the oven radiating the heat down to the baking stone.
Speaking of baking stones, the Ooni Koda’s cordierite baking stone heats up very well despite its size and it really retains the heat well.
The Ooni Fyra, on the other hand, only weighing 22 pounds or 10 kilograms, is made out of 430-grade stainless steel with the same powder-coated finish on the shell.
Therefore, it is also perfect for outdoor cooking. The weight is not a problem as well as the size since you can move it easily and place it in small spaces and tabletops.
Here is some trivia for you: You do not have to worry about outdoor cooking with any of Ooni’s pizza ovens since they said it themselves, they are designed to be used outside the house.
The Ooni Fyra has a 0.4-millimeter thick cordierite baking stone making it easy for the small oven to heat up the stone.
The baking stone, which is also the total cooking surface, measures 13.7 inches which means that you can cook 12-inch pizzas or even 12-inch ones.
The chimney of the Ooni Fyra has two parts that can be separated and a valve that controls the airflow with a little push.
Both the chimney and the pellet hopper are detachable and can fit inside the oven so you can make the oven smaller in size for storage purposes.
The door can be reversed so that the handle goes inside and does not get in the way when you put it inside storage.
The door also features an all-new peephole with about one inch of cut hole beside the handle. It allows you to look inside and see the flames or your pizza without lifting the door open to retain heat.
In just under 15 minutes, the Ooni Fyra can get up to 932 degrees Fahrenheit or 500 degrees Celsius which is perfect for making a Neapolitan-style Pizza.
The vent from the back of the oven really helps in keeping the fire going. The pellets inside the oven often make up little to no space for airflow so the vent is really responsible for bringing oxygen in the oven.
When there is too much air inside the oven, the chimney can then take control by having an adjustable airflow. So you can lock or open the chimney fully so that air and smoke go out of the oven.
The pellet hopper is really great since it can take a lot of wood pellets at the same time. You only need to refill the pellet hopper every twenty minutes for a full-blast flame.
The cordierite stone really gets hot and it stays hot for a long time. The heat that the oven produces also makes the baking stone self-clean by pyrolyzing the food bits remaining on the stone.
The Ooni Koda 16 also gets up there. It just needs a little more time, you need to preheat it for at least 20 to 30 minutes so it reaches the 932 degrees Fahrenheit standard heat.
Nonetheless, it makes up for the time and can cook large pizzas up to 17 inches. The oven can cook a Neapolitan Pizza in just one minute.
The L-shaped flames give so much power that you might need to turn the pizza around every 20 seconds to prevent burnt spots.
The Ooni Koda 16 uses propane gas so the consistency and ease of control give you more time to prepare before cooking and of course while cooking.
Cooking In The Ovens
The Ooni Fyra is a very small yet very powerful pizza oven. With its size, it is really hard to imagine that it can go up to more than 900 degrees Fahrenheit.
Plus, it gives you just enough time to prepare a couple of pizzas before it heats up to its maximum temperature.
Then in under 60 seconds, your pizza will be cooked. As for some, cooking a thin pizza might only take around 45 seconds.
Here’s a bit of a downside though, you cannot leave your pizza in the oven unattended. The flames get so hot that leaving the pizza inside for 40 seconds will surely burn one side.
You need to turn the pizza every ten seconds or even less to make sure that there are no burns. This is easy to do since you can see the interior of the oven through the peephole without opening the door.
The Ooni Fyra can retain up to 750 degrees Fahrenheit even if the fire has gone out so cooking other recipes will take a lot of watching over and a lot of turning so make sure to keep an eye.
The Ooni Koda 16 is really great. With its size, the oven can cook 16-inch pizzas and still give you a lot of room to move the pizza inside the oven.
The L-shaped flames make up for the large size of the oven. More burners mean less time for the oven to heat up.
It still takes 20 minutes for the oven to fully heat up but you can take advantage by preparing whatever you need in those 20 minutes so once the oven reaches 900 degrees, you are all ready.
The baking stone of both ovens produce a crispy crust with a chewy inside and are great at retaining heat so you can still cook other recipes in it.
Check the recipe guides on the manual and essential guide of the ovens and see how you can cook them with these ovens.
Ooni is undoubtedly the best in making pizza ovens. Who would have thought that portability and power could be found in one oven?
Most home ovens do not even reach the 900 degrees Fahrenheit temperature so having an Ooni pizza oven will give you more options in cooking various recipes.
The Ooni Koda 16 is for someone who would love a pizza oven that cooks large 16 inches pizzas pretty quick. The Pizza Oven comes with a larger cooking space meaning you can cook a lot of other dishes inside it as well.
As of now, the Pizza Oven is compatible with a propane gas tank but Ooni would soon bring out the Natural Gas burner kit which would allow using natural gas with the Koda 16 pizza oven.
Ooni Koda 16 is a very convenient pizza oven when it comes to cooking and if you are someone looking for a gas pizza oven then you are going to enjoy it.
But, if you want a wood pellet budget-friendly pizza oven then Onoi Fyra is the one to go with, the only downside with a wood pellet pizza oven is that you need to stock up a lot of wood pellets especially if you are going on a trip and plan on using this pizza oven quite often.
However, with the renewed design of the Ooni Fyra, you are going to be able to get some quick-cooking done with the wood pellets.
The Koda 16 is a strictly gas-fueled pizza oven and the Fyra is a wood pellet pizza oven, where you need to make sure there are enough pellets in the hopper all the time.
So, if I had to choose one, I would go for Koda 16.
If you order straight from their website, you will earn a 3-year warranty and a buyback guarantee. See, that is how high the standards of Ooni are.
Check out their website and see the other pizza ovens that they sell. Rest assured that none of those products will underperform.
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