Ooni Karu 2 Pro

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.

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.

Not in the box with a Dutch Koda. Without it the oven will not connect to the bottle, so budget for it up front.

A 14 inch perforated peel with a soft rubber grip. The holes let flour fall through, so the pizza slides off instead of sticking.

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.

A small round peel for turning the pizza inside the oven without taking it out. From sixteen inches up, this is the difference between an even bake and a burnt back edge.

Which Ooni cover you need depends on your oven. This page lists the right cover for each model, with today’s price. For the Koda 2, the Karu 2 Pro and the Volt 2 we have not yet found a cover that demonstrably fits; check the size with the shop.

A wheel cuts through a thin base without dragging the toppings along with it, which a knife does. Small thing, noticeable on the first pizza you cut.

The outside of an oven running at 500 degrees is not something to handle with a tea towel. These are made for the size and the heat of a pizza oven.

Twenty kilos in one sack, and the reason it pays to read the price per kilo rather than the figure on the box.

The burner that turns the Karu 2 Pro into a gas oven. The smaller Karu burner does not fit this one, so this is the only choice if you want to run the Pro on gas too.

A small peel on a long handle for turning the pizza inside the oven without taking it out. Redundant on a Witt with a rotating stone; on a fixed stone of sixteen inches or more, it is how you avoid a burnt back edge.