Ooni Koda 16

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.

The size made for the Koda 16. If the oven lives outdoors, this noticeably extends the life of the stainless steel and the ignition.

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.

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.