I've cooked many pizzas in the Karu 16 woodfire, the Frya 12 pellet oven, and the Koda 16. The new Koda 2 is my favorite so far. It's big enough to cook pizzas for my family of five but still small and light enough to easily transport. I leave it running for over an hour and casually launch pizzas throughout family pizza/movie night. Pizzas taste great! The upgraded taper flame cooks the pizza evenly every time.
Unfortunately, reaching the stated temperature of 500 °C is not possible. I'm not sure if it's due to my gas setup, but even after waiting a long time, the temperature doesn’t go beyond 375 °C.
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.