Measuring
€49.99
Price verdict from 5 DecWe have measured this price since 5 November (5 days). Lowest measured: €49.99 on 10 November. A price verdict follows on 5 December at the earliest, and only after 2 more readings.
Updated on 10 November 2026Updated on 10 November 2026
Last 6 days
| Date | Price |
|---|---|
| 10 November 2026 | €49.99 |
| 9 November 2026 | €49.99 |
| 8 November 2026 | €49.99 |
| 7 November 2026 | €49.99 |
| 6 November 2026 | €49.99 |
| 5 November 2026 | €49.99 |
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Reads the temperature of the stone without touching it: point and pull the trigger. That is the temperature that decides whether the base is done, not what the oven itself reports.
The only temperature your pizza cares about is the stone’s, and that is not what the oven reports. An oven can be up to temperature while the stone is not, and then the base stays pale while the rim is done.
Aim at the middle of the stone, not the side or the dome. For Neapolitan you want somewhere around 400 to 450 degrees; above that the base burns faster than the rim cooks.
Fits every oven in this comparison.
The same category first, then what you need soonest
Reads the temperature of the stone in a second, which is the temperature that decides a pizza. The Connect hub included with the Koda 2 Max, Koda 2 Pro and Karu 2 Pro measures air and meat core temperature, not the stone, so it is not a substitute.
€39.95
The holes let flour fall through, so the pizza slides off the peel instead of sticking to it. If one thing saves your first evening, it is this.
€27.95
The same perforated peel, sized for pizzas of fourteen inches and up. The holes let flour fall through so the pizza slides off instead of sticking.
€55.99
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