Oven Door for use with OONI* KODA* 16 - Pizza Door for Ooni Koda 16

I've had my Koda 16 for a couple of months now and have been fortunate so far in not having a single failure. The oven has never produced anything less than best pizza I've had in my life.I've tweaked my prep, launch and bake method over that short period of time, but the latest, and I think the most effective, change has been the introduction of a door to my oven ... Specifically, this model.The challenges that this oven presents for most people are initial time-to-temperature, hitting the ideal temperature, cycle time between pizzas, crust doneness, and uniformity of baking. The door helps dramatically in reducing those challenges and I'll detail how below.Time to Temperature - I'm in Maine and we're just exiting the coldest part of winter here. I also have my Ooni connected to a permanent propane supply rather than a 20lb tank, which provides a slightly lower pressure. The oven is outside on my covered back deck, and the combination of ambient temperature and gas flow leads to a 40-minute ignition-to-bake wait for an acceptable (but not ideal) temperature of 800° F at the center of the stone. With the door installed, that time dropped dramatically to 15 minutes, and actually reached 850°.Hitting the Ideal Temperature - As seen in the previous bullet point, getting to 850° is quickly and easily achievable now, even in the dead of a Maine winter.Cycle Time - Before the door, my build process for each pizza was to shape/stretch the dough, scoop it onto the peel, add toppings and bake. That gave the oven enough time to recover enough to adequately bake each pizza. The second through final pizza never had quite the same crispness/doneness as the first, but were nevertheless far better than any pizza I'd ever made pre-Ooni.With the door, though, I am able to form multiple crusts (the most time-consuming part), and serially apply toppings and bake with half the cycle time and identical results on all pizzas.Crust Doneness - As mentioned previously, I was never hitting that magic 850° temperature consistently, and while the crust was baked through, it never achieved that crispiness in the center that was easily obtained for the cornicione. The door's heat boost, improved heat retention and reduction in cycle time have worked together to make that a memory.Uniformity of Baking - The unrestricted opening of the stock Koda results in a variance of up to 100° from the front of the stone to the back. For some that may be a benefit in controlling the browning of the crust, but for me it resulted in less consistent browning/leoparding. And of course the doneness of the crust across the entire bottom of the pizza suffered a bit as well.My measurements with an IR thermometer show that the door easily lets me reach higher temperatures and the temperature is much more consistent from the front to the back of the stone. This affects not only the crust but the toppings; if you like your pepperoni cupped and crispy without burning your cornicione, the door delivers.So ... I'm obviously a fan of the door. That said, simply adding a door won't guarantee outstanding results; you'll likely need to change your prep, launch, and oven control to obtain the best results. If you'd like me to go into detail on that, check out my post "Koda 16: The Door Debate" on Reddit's r/uuni subreddit.

I won't bother to add a photo as what you see is what you get.I will say as others have mentioned that one side of the door is very sharp from it being stamped or laser cut but that did not bother me at all knowing this as I can quickly sand an edge... I have a little Dremel and put a tiny grinding attachment on it and quickly ran that around all edges. In about 1 minute that sharp edge was history. Even leaving as-is wouldn't bother me but I read reviews and it is indeed a bit sharp so I already had it in my head that I'd needed to eliminate that edge.I will add that if you have the cover for this oven the handle to this door presents a problem as you can't put the cover on with the handle in place. My fix for this was to forget about the included screw and nut to attach the handle and go with a larger screw (that will fit that hole) and a wing nut that I can quickly unscrew to remove the handle and stow it inside the oven after it has cooled and can be covered.Overall this is a very well made and well engineered door to fit this oven nicely with good instructions on how to add it. It probably took me 10 minutes to add the door to my oven reading the instructions. Preheat times were cut in 1/2 and this door will allow one to reach the 900 degree temps OONI claims can be reached but few seem to be able to without a door.I really love the fact that this aftermarket door is made by an American metal working company that saw a need and was quick to respond with a custom designed product to overcome a shortcoming of the original manufacturer.For $70 ya can't go wrong as the savings on propane consumption to preheat and maintain temp will pay for itself pretty quickly while it allows us to reach those higher temps.Update... Door is still performing fantastic and you actually need to be careful when preheating with this door closed. I had the flames of the oven on high and I got busy with something else and went to check the hearth temp and it was over 1000 degrees. No damage was done to the oven but that is way hot so don't forget about your preheat time like I did and fail to check the internal temp. This door can take the oven to crazy high temps if you forget about it for a while like I did.

Love the door, easy to install, with the door installed and closed it warmed the oven up to 850°F in 5 minutes, which normally takes 8 to 10 minutes on a warm day. I like the little vents too, it made it easy to watch the center of the pizza cook much more evenly. My only complaint is that the bottom 2 bracket parts that attach to the oven are a bit flimsy but thats just my opinion, i take my oven travelling so it needs to hold up and not bend when i put it away. With the door it keeps more heat in so you're getting more use out of the propane tank too.