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Pizza Oven Infographics

Standalone findings from our hands-on testing — each one a single, checkable takeaway. Free to use on your own site: hit Copy embed code and paste. We just ask that you keep the credit link back to Pizza for Guys.

Roccbox (~1000°F, 12-inch stone, tougher shell, 4.1 stars) vs Ooni Koda 16 (~950°F, 16-inch stone, biggest surface). Both bake Neapolitan in 60–90s, so the price gap buys stone size and build, not more heat. — Roccbox vs Koda 16: it's not about the heat
Both propane ovens bake a real Neapolitan in 60–90 seconds — the Roccbox around 1000°F, the Koda 16 a genuine 950°F. Neither is short on heat, so the price gap really buys stone size and build toughness, not temperature.
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<a href="https://www.pizzaforguys.com/roccbox-vs-koda-16/"><img src="https://www.pizzaforguys.com/img/infographics/roccbox-vs-koda-16-heat-vs-stone.webp" alt="Roccbox (~1000°F, 12-inch stone, tougher shell, 4.1 stars) vs Ooni Koda 16 (~950°F, 16-inch stone, biggest surface). Both bake Neapolitan in 60–90s, so the price gap buys stone size and build, not more heat." width="640" loading="lazy" style="max-width:100%;height:auto"></a> <p>Infographic by <a href="https://www.pizzaforguys.com/roccbox-vs-koda-16/">Pizza for Guys</a></p>