How to Use an Ooni Pizza Oven

How to use an Ooni pizza oven comes down to five stages that Ooni’s own manuals lay out: set the oven up on a sturdy, non-flammable surface outdoors with clearance around it, season it once before the first cook, light it the way its fuel requires, preheat until the stone is hot, and then shut it down and let it cool fully before cleaning. Gas models such as the Koda 2 light with a dial; multi-fuel models such as the Karu 2 and Karu 12 burn wood or charcoal in a fuel tray. Ooni lists a heat-up time of about 15 to 20 minutes for these ovens.

Propane and charcoal grills are for outdoor use only (NFPA), and no grill should be used inside a home, garage or camper because of the risk of carbon monoxide poisoning (CDC); for pellet and wood-fired models, follow your manual.

Everything below comes from Ooni’s owner’s manuals for the Koda 2 (North American version), the Karu 2 Pro, and the Karu 12, plus Ooni’s product pages. Steps differ by model, so keep the manual for your own oven next to you.

Gas or Multi-Fuel: Know Which Ooni You Have

Ooni ovens split into two camps, and the steps differ. The Koda 2 is a gas oven: you connect a propane cylinder through the supplied regulator and hose and light it with a control dial. The Karu 2 is multi-fuel; Ooni says you can use wood, charcoal, or an optional gas burner, sold separately, to reach up to 950°F. The older Karu 12 burns wood or charcoal too. If you own a multi-fuel Ooni with the gas burner fitted, follow the instructions that come with the burner.

Step 1: Pick the Spot and Set Up

Ooni’s manuals are specific about placement. The Koda 2 manual says the oven is for outdoor use only, not inside a building, garage, or other enclosed area, on a boat, or in a recreational vehicle, and never as a heater. It asks for a sturdy metal or wood surface, such as an Ooni table, and says not to set the oven on plastic or glass tables. The mouth should face away from the wind, and the oven must sit 40 inches (1 m) away from any structure or combustible material. Ooni also recommends placing the oven so the pizza stone sits about 43 inches off the ground.

The Karu 12 manual adds a few more points: keep the oven away from dry leaves, decking, and other combustible materials that sparks could reach, do not use it in high winds, keep electrical cords away from it, and check whether local rules set a required distance from structures or limit outdoor fires during dry periods. Keep children and pets away from the oven at all times, as the Koda 2 manual puts it.

For a gas oven, connect the cylinder with the control dial in the OFF position. The Koda 2 manual then has you check for leaks every time you reconnect a fitting or replace the cylinder, using a leak detector spray or a solution of dish soap and water: bubbles mean a leak. Never use a flame to look for leaks. If you smell gas at any point, Ooni says to close the cylinder or regulator valve, turn the dial to OFF, and put out any open flame.

Step 2: Season the Oven Before the First Pizza

Both fuel types need a first burn before you cook. On the Koda 2, the manual says to run the oven at top temperature for 30 minutes, turn it off, let it cool completely, and wipe the inside with dry paper towels. On the Karu 2 Pro, the manual says to heat the oven and keep the fuel red hot for at least 30 minutes before cooking for the first time.

Step 3: Light the Oven

Gas models (Koda 2)

1. Stand to the side of the oven. The manual warns never to look directly into the mouth or at the flame while lighting.
2. Push and hold the control dial in while slowly turning it counterclockwise to spark and light the gas.
3. Once it lights, keep holding the dial in for 5 seconds so the flame stays lit.
4. If the burner does not light, turn the dial to OFF and wait 5 minutes so the gas can clear before trying again.
5. If it still will not light after a second try, the manual describes lighting it with a match in the supplied matchstick holder, again after waiting 5 minutes with the dial off.

After lighting, turn the dial to adjust the flame between maximum and minimum.

Wood and charcoal models (Karu 2, Karu 12)

1. On the Karu 12, remove the chimney cap, open the chimney and ceiling vents, and attach the door. The Karu 2 Pro manual also says not to use the chimney cap while the oven is lit.
2. Place a layer of charcoal or a small stack of wood in the fuel tray, and light it with a gas blowtorch or a natural fire-lighter. Ooni says never to use spirit or petrol to light or relight the oven.
3. Once the fire is going, add more fuel slowly. Use only charcoal suitable for cooking, or dry, untreated hardwood.
4. Do not cook until the fuel has a coating of ash, per the manuals.

Ooni limits how much fuel goes in at once, and the limits differ by model. The Karu 2 Pro manual allows wood pieces up to 9 inches long and 3 inches in diameter, no more than 1.1 lb (0.5 kg) added at one time. The Karu 12 manual allows pieces up to 8 inches long and 1.5 inches in diameter, no more than 0.4 kg (about 0.9 lb) at a time and 0.7 kg (about 1.5 lb) in the tray. The Karu 12 manual explains why: adding too much kindling enlarges the fire, which risks injury or damage to the oven.

Step 4: Preheat and Check the Stone

On a gas Ooni, the Koda 2 manual says to run the burner at full power to preheat the oven and stone to your target. On a Karu 12, the manual says to replace the fuel hatch and preheat for 10 to 20 minutes, adding fuel as needed. Ooni’s product pages list a heat-up time of 20 minutes for the Koda 2 and 15 minutes for the Karu 2 and Karu 12.

The stone matters more than the air. The Koda 2 manual notes that the pizza stone heats more slowly than the air inside the oven and recommends an infrared thermometer to read the stone, alongside Ooni’s Digital Temperature Hub, so the two temperatures end up close together. In the manual’s words, great pizza needs a balance of both, so give the stone time to catch up before you launch the first pizza.

Step 5: Cook

The Koda 2 manual says to cook only pizza and other dry, bread-based foods directly on the stone. For meat, vegetables, or anything wet, use a cast iron pan or another Ooni-approved cooking accessory on top of the stone. If a topping or a piece of dough falls onto the stone, do not reach in for it. The manual says to leave it to burn off and remove it once the oven has cooled.

Ooni sells pizza peels for launching and retrieving pizzas and a rotating stone accessory, and the routine follows from that: build the pizza on a floured peel, slide it onto the stone, stay at the oven while it cooks, and turn it with the peel as the side nearest the flame browns. The Karu 2 Pro manual warns that the door gets hot during use, so take care when you open it to launch or retrieve a pizza, and wear heat-protective gloves whenever your hands are near the oven, as all three manuals advise.

Ooni says the Karu 2’s 13.3-inch stone fits 12-inch round pizzas, so size your dough to your own oven’s stone.

Step 6: Shut Down and Cool

To turn off a Koda 2, rotate the control dial clockwise until it stops and the flame goes out, then shut off the gas supply and disconnect the regulator. For wood or charcoal, the Karu manuals say to let the fire burn down on its own and leave the oven to cool. Do not remove the ashes until the oven has cooled completely, and make sure all embers are out before you store it. The Karu 2 Pro manual adds that some areas can still be hot when the body feels cool to the touch, and the Karu 12 manual says not to move the oven or remove parts while it is hot.

Step 7: Clean and Store

Ooni’s cleaning rules center on the stone. The Koda 2 manual says never to use chemical cleaners or soap on the pizza stone and never to expose it to water; there is no need to wash it, and stains over time are normal. To clean it, run the oven at full power for 45 minutes without food so residue turns to ash, let it cool completely, and brush the ash away. The stone is double-sided, so you can flip it once it is cool and burn off stubborn residue on the underside during your next cook.

For the rest of the oven, the Koda 2 manual says to wipe the interior and burner tube with dry paper towels after each use once the oven is cold, wipe the outer shell with warm, soapy water and dry it right away, and avoid abrasive pads and harsh chemicals. For long breaks, Ooni recommends a cover and storing the oven indoors during extended periods without use. Never clean or service the oven while it is hot or in use.

Common First-Time Mistakes

• Launching too early: the air gauge may read hot before the stone is ready. Check the stone, not just the air.
• Overloading the fuel tray: stay under your model’s fuel limits from the manual.
• Cooking before the fuel ashes over: Ooni says to wait until wood or charcoal has a coating of ash.
• Washing the stone: burn it clean instead; water and soap are off-limits per Ooni.
• Walking away: every Ooni manual we read says never to leave the oven unattended.

FAQ

How long does an Ooni take to heat up?

Ooni lists about 20 minutes for the Koda 2 and about 15 minutes for the Karu 2 and Karu 12. The Karu 12 manual gives 10 to 20 minutes. Check the stone with an infrared thermometer before your first pizza.

Do you need to season an Ooni pizza oven?

Yes. The Koda 2 manual calls for 30 minutes at top temperature before the first cook, and the Karu 2 Pro manual says to keep the fuel red hot for at least 30 minutes before cooking for the first time.

How far from the house should an Ooni be?

The Koda 2 manual says 40 inches (1 m) from any structure or combustible material. The Karu 12 manual adds that local laws may set their own distance, so check yours.

Can you use charcoal in an Ooni?

In multi-fuel models such as the Karu 2 and Karu 12, yes: use charcoal suitable for cooking and wait for a coating of ash before you cook. Gas-only models such as the Koda 2 burn propane.

How do you clean an Ooni pizza stone?

Burn it clean. Run the oven at full power for 45 minutes with no food, let it cool, and brush off the ash. Ooni says never to use soap, chemical cleaners, or water on the stone.

The Bottom Line

Using an Ooni well is mostly about the steps around the pizza: a safe, level spot with clearance, a 30-minute first burn, the right lighting routine for gas or wood, patience while the stone catches up to the air, and a full cool-down before cleaning. Follow the manual for your exact model, stay with the oven while it is lit, and the pizzas will take care of themselves.

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