It was, and is great. However the quality of your dough recipe is equally important. You also can't just put it on full power as advertised or everything gets burnt on top, so heat management is important but annoying.
This is my fourth pizza oven and 2nd Ooni. My first Ooni was a Koda 16. This new oven is by far better than anything I have ever used before. The variation of temperature on the stone is low enough to get good consistent results on my pizza bakes. The ability to control the overall temperature is allowing me to do things I haven’t been able to do before. I recently added the temperature gauge which helps me determine when the temperature is stable. I find this very useful. All and all I think it is a great oven.
I am a profesional chef and have purchased 2 Karu 16 that i love. I was extremely disappointed with the performance of the Koda 2. After following recomended preheat times the dough would not be close to cooked and the pizza would catch fire in the back. this was continuing to happen when the oven was on low. It was a terrible experience. I have a catering company in Aspen and was hoping for more portability wit this oven. It was a major disappointment.
First pizza was a Detroit style pan, not perfect but nice. Second pizza again Detroit style but making some necessary but essential adjustments, it was great. The build quality of the Ooni is very good. After using the oven a couple of times things fall into place. Flame control is not too difficult and I will soon be trying some of the nice looking recipes from the booklet.