Which Ooni Pizza Oven Actually Delivers the Best Pizza? Our Expert Testing Shows the Results

The Karu lineup makes the best pizza when burning wood or charcoal, delivering that authentic smoky flavor purists crave. Yeah, it’s more work than gas. The Koda series pumps out consistent pies without the hassle, reaching 950°F in minutes. The budget Fyra? It’s fine. The electric Volt works indoors, which is neat. But here’s the thing: wood-fired Karu pizzas taste incredible, assuming you don’t burn them initially. There’s more to this story about skill versus convenience.

Pizza ovens used to be restaurant territory. Not anymore. Ooni changed that game, and now everyone’s pretending they’re a pizzaiolo in their backyard. But which model actually makes pizza worth eating?

The Koda series runs on gas. Simple. Turn a knob, wait fifteen minutes, slide in your pizza. Sixty seconds later, you’re eating. The Koda 12 weighs just over 20 pounds, so yeah, you can haul it to a tailgate. The Koda 16 handles bigger pizzas, sixteen-inch monsters if that’s your thing. Both hit 950°F, which is what those snooty Neapolitan pizza associations demand. The Koda 2 Pro just scored Best Pizza Oven Overall 2025 from Men’s Health, beating out pricier competition. Minimal maintenance requirements make these gas models particularly appealing for regular use.

Then there’s the Karu lineup. These burn wood, charcoal, or gas if you buy the separate burner. More versatile, sure, but also more work. Managing airflow and fuel isn’t exactly rocket science, but it’s not mindless either. The Karu 12 and 16 both have bigger fuel baskets than earlier models, so at least you’re not constantly feeding the fire like some medieval peasant. The Karu 16 meets Associazione Verace Pizza Napoletana standards, making it the choice for purists who take their pizza seriously.

The Fyra runs on wood pellets. It’s cheaper, lighter at around 22 pounds, and still hits those nuclear temperatures. But pellets aren’t exactly sold at every corner store. The Volt? That’s Ooni’s electric model. Works indoors, which is convenient when it’s raining. Or when you live in an apartment with a buzzkill landlord who banned open flames.

Here’s the reality check. Gas models deliver consistent results without the drama. Wood and charcoal add that smoky flavor people lose their minds over, but they require actual skill. The learning curve is real. Beginners burn pizzas. Veterans make art.

Build quality across the line is solid. Stainless steel construction, integrated thermometers on pricier models, removable glass doors for the Instagram shots. They’re all portable enough to throw in a trunk, though the bigger ones push 95 pounds.

Price-wise, Ooni undercuts competitors who charge double for similar performance. Entry-level Fyra won’t break the bank. The Karu 16 with all the accessories? That’s premium territory. Most users seem thrilled regardless of model, probably because they’re making pizza that doesn’t taste like cardboard.