How Long Does a Pizza Oven Take to Preheat? Measured Times by Model
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Measured preheat times
| Oven | Fuel | Measured preheat | Tested by |
|---|---|---|---|
| Ooni Koda 12 | Gas | About 15 min to a 755°F stone | TechGearLab |
| Ooni Koda 16 | Gas | About 20 min typical; one reviewer needed about 40 min for the middle of the stone | Gear Patrol, Pala Pizza |
| Ooni Koda 2 Pro | Gas | About 35 min to 940°F on a warm day | Pala Pizza |
| Ooni Karu 12 | Wood | About 15 min to 560°F; about 30 min to 750°F | TechGearLab |
| Ooni Karu 2 (Karu 12G) | Wood, charcoal, gas | About 30 min to about 850°F mid-stone (Ooni claims 15) | TechGearLab |
| Ooni Karu 16 | Wood, charcoal | 30–40 min to 750°F (Ooni claims 15) | SmokedBBQSource |
| Ooni Fyra 12 | Wood pellets | 15–20 min to about 750°F; ash slows later pizzas | Gear Patrol |
| Ooni Volt 12 | Electric | 25–30 min to 700–789°F | AmazingRibs |
| Ooni Volt 2 | Electric | About 18 min to 660°F; about 25 min to 850°F | Reviewer tests |
| Blackstone Pizza Oven | Propane | About 10 min to the 750°F sweet spot; about 20 min to max | AmazingRibs |
| Bertello | Wood, gas | 30 min: 781°F at the back but 450°F at the front; 1 hour: 941°F back, 623°F front | AmazingRibs |
| Camp Chef Italia | Gas | Averaged about 647°F even after a full hour | TechGearLab |
Times come from published third-party reviews. Weather, wind, fuel quality, and starting stone temperature all move these numbers by several minutes.
Why the Box Says 15 Minutes and Testers Say 30
Makers measure how long the air in the dome takes to hit a target. Your pizza sits on a stone, and the stone takes longer to soak up heat. Testers who waited for the stone, not the air, landed 15–25 minutes past the advertised time on the models where both numbers are published. The Karu 16 is the clearest case: advertised at 15 minutes, measured at 30–40.
Bigger, thicker stones take longer. The Koda 2 Pro's stone is larger and thicker than the old Koda 16's, so it needs about 35 minutes. The payoff is steadier heat between pizzas. Good dough is patient, and so is a good stone.
What Slows an Oven Down
Cold air and wind are the big two. The Volt 12 took about 30 minutes to reach 789°F on a 42°F night. Wood and pellet ovens also depend on the fire: the Fyra's ash buildup after three or four pizzas left one tester stuck below 500°F.
Uneven heat counts too. The Bertello measured 781°F at the back and only 450°F at the front after 30 minutes. An oven can feel ready long before the whole stone is.
How to Know It's Actually Ready
Skip the timer and check the stone. Aim an infrared thermometer at the center of the stone: 750–850°F for Neapolitan, 550–650°F for New York style. Our temperature guide explains the targets for each style.
No thermometer yet? Add 10 minutes to whatever the box says. It is the cheapest insurance in pizza.
