Setup
Plan an outdoor pizza-oven station
Plan a pizza station from the outside inward. Start with the space around the oven and its fuel, then the support furniture, then the preparation area. Measuring just the body can leave you with an oven that sits on a table but cannot be used there as instructed.
Confirm that the place is an approved outdoor location
The North American propane instructions for Ooni Koda 2, Pro and Max exclude buildings, garages and other enclosed areas. Their rating labels require 40 inches from combustible construction at the back, sides and front and prohibit overhead construction. Read both the general setup text and the exact rating plate for the unit you buy.
Do not treat an open garage door, a nearby window or a screen as automatic approval for the location. Check the complete enclosure and any overhead structure. If the available spot cannot meet the model’s instructions, choose another spot or an oven explicitly approved for the intended setting.
Support the real weight and leave working room
The Koda 2 has a published standard weight of 35.27 pounds; Pro is 66 pounds; Max is 95 pounds and requires two people for assembly and positioning. Their manuals describe suitable sturdy metal or wood supports and rule out glass and plastic tables.
Allow room to operate the side controls without reaching over hot parts, and enough front space to launch and retrieve the pizza with a peel. A table selected around the exact oven body may be too short or narrow once the legs, control projection, hose route and your working stance are considered.
The Koda 2’s product page and dimensioned drawing disagree about depth; the Max’s product and setup measurements also conflict. Obtain confirmation of the current configuration’s dimensions before ordering fitted furniture. Rounded marketing measurements are not a substitute for a current drawing when a shelf has no spare space.
Place the gas supply deliberately
Choose the exact fuel model first. The Koda 2 is propane-only, while Pro and Max have separate factory natural-gas versions. Match the rating plate and approved connection equipment. The propane manual is not the connection guide for a natural-gas appliance.
For propane, inspect and route the hose as the exact manual directs, away from hot surfaces. Test connections for leaks as instructed when reconnecting or replacing a cylinder. Never search for a leak using a flame. The cylinder must remain in the specified position and must not become an obstacle between the cook and the front of the oven.
Provide a preparation area and a cool-down plan
Put dough stretching and topping within easy reach while keeping food preparation clear of the hot opening. Have a stable place for a peel and heat-protective gloves. When using the Max for two pizzas, think through who stretches, tops, launches and turns each one before trying to use both positions at once.
Also decide where the oven will stay while cooling. None of these appliances should be moved or covered while hot. If it needs to come indoors afterward, disconnect the gas and follow the instructions for leaving the cylinder outdoors. A large oven that cannot conveniently be carried may need a longer-term weather-protected station and a correctly fitting cover.
Keep electronics and optional kits in the plan
The Pro and Max supply temperature hubs; the Koda 2’s hub is optional. Route probes and cables only as directed and allow for battery access. An optional rotating kit adds a motor and battery pack, and changes the cooking arrangement. It does not waive the base oven’s location or clearance requirements.
Use the finder to combine your fuel, serving layout and handling limit, then check the exact installation guide before making a final purchase or choosing furniture.