I've been using the Ooni Koda 12 for the past year and 4 months and it has made some excellent pizzas. We're a big family so I make 8 pizzas each session and we do this, on average, about twice per week. Do the math and that is a LOT of pizzas I've made with the Ooni. The following reasons are why I went looking for an alternative to my Ooni pizza oven and decided to try out this Halo 16 oven:Ooni Dislikes1) The stone does not hold its heat well enough after the second pizza. This requires blocking off the opening of the oven using a metal peel with holes in it to help force some of the ambient heat into the stone. This requires at least 1 minute extra between pizzas just to not have an undercooked bottom.2) The heat is not very evenly distributed throughout the cooking chamber. Obviously, the hottest points are at the back of the oven near the burner and at the ceiling. I cook each pizza using this method: Place pizza in the oven and let it cook for 45 seconds, use the peel to pull it out, rotate it 180 degrees then back in for another 45 seconds, then remove and turn 90 degrees for another 20 seconds then remove and rotate 180 degrees for the final 20 seconds. This results in a fairly evenly cooked pizza but there is always one half of the pizza that is puffy but a little overcooked and the rest of the pizza is flatter and very slightly undercooked.3) Semolina mess all over the floor due to the launch/remove/rotate/repeat of each pizza.4) The range of adjustment of the gas dial is very little and there are no detents that help you to set the dial to the same place each time you use it. I basically go off of the flame height and sound to get it roundabout where I want it each time I fire it up.I bought the Halo 16 solely for its second burner that is beneath the stone and the rotating pizza stone. Last night, I cooked my standard 8 pizzas in the new Halo 16 and they all turned out spectacularly! I slid the pizza onto the rotating stone and let it bake for 3 minutes and 30 seconds with the gas dial set to the Medium position's detent. The finished consistency of the first pizza to the last was exactly the same. This made the best baked crust I've ever had. No issues at all with burning the bottom. I had no problem launching the pizza or removing it while leaving the turntable running. The fact that I did not have to pull and turn each pizza during the cooking process meant there was literally ZERO mess to clean up afterwards. My whole family agrees that this was a great improvement over the pizzas we've been making with the Ooni.I want to be clear that while I am picking on the issues I see with the Ooni, I'm not bashing it either. The Ooni is a great oven that has made many, many delicious pizzas for me and my family. It certainly turns out a better pizza than we ever could get from the oven. That being said, the Halo is just full of the right improvements to make the process easier, more consistent, and less messy. The build quality is right up there with the Ooni; it feels and looks like a high quality product that will last for years.For someone interested in buying their first gas pizza oven, I would easily recommend this Halo over the Ooni as there is hardly any learning curve to it. If you can launch a pizza with a peel (easy enough to get good at) and can operate a timer, you're well on your way to making pizzas that rival the best you can buy at a fancy pizza joint.Update 01 January 2024:I contacted customer support for a motor issue (not really an issue - more on that in a moment). If you have any issues or concerns requiring customer support, use their online chat tool to get a case started. This is the fastest way to get help and I was immediately in touch with a very kind man based out of Kentucky (Halo's HQ). I had contacted Halo, thinking my new oven's motor had an issue as it would only work with the AC adapter and not on batteries. The person I worked with was very helpful to rush out a new motor to me. He even followed up several times to let me know the expected delivery date and to make sure I received it and everything worked. When I received the motor I went to install it and discovered that I had plugged in the power and switch connectors to the opposite receptacles on the motor that came with the oven. Sigh.... I have no idea how I missed that. The cables are labeled and I was paying attention to it (obviously not enough) when I put the oven together. Long story short, there was nothing wrong with my original motor, I was the problem. I replied to Halo Customer Support's inquiry into how the new motor worked, explaining to them my embarrassing mistake. I asked them to let me pay for the new motor I got under warranty but they graciously refused and told me to keep it. They wanted me to know they were more interested in my satisfaction than the cost of the motor. When was the last time you had such excellent Warranty / Customer Service? Been a long time for me and what a breath of fresh air it is to interact with a company who truly cares about their customers.

Love the convenience and access oven provides. Rotating pizza stone was a key reason we bought it. Plus heats to 950 degrees. Rivals some of my neighbors built in patio pizza ovens!

I researched the heck out of pizza ovens and locked in on this one - reasons? The 5 year warranty is the best offered, I read reviews that talked about great customer support, The dual burners with the infra red burner on the bottom looked the best out there, and the rotating stone so you don’t have to turn the pizzas manually.After cooking for 2 weeks, this pizza oven excedes my expectations! My first pizza looked like Fido’s backside, but tasted delicious. The secret is in the dough and giving it time to rest (overnight). It keeps for like 3 weeks in the fridge, so make a couple of batches and you’ll always have some ready when buddies drop by. Pitch the pizza in the oven, after pitching, I like to kick the heat to low and slow cook it (about 6 minutes) but watch the crust raise and brown and it’s a perfect pizza every time.BTW I have it set up inside the heated barn and sitting under a 10’ commercial vent hood which is nice looking out at my snow covered yard. This afternoon I’m going to pitch my first Stromboli!

I'm a novice armed with the book Elements of Pizza. With it, I've made pizza a dozen plus times in the ol' conventional oven cranked to 525. Results were fine, but didn't quite hit the spot.I'd been eyeing pizza ovens for a couple of years and recently went down the Amazon pizza oven rabbit hole again. Lo and behold I found this gem.Oh man, I'm so happy with this oven (not so much my peel dismount skills). I've made 5 pizzas now on the Versa, two of which being happy little accidental "calzones" (i.e. messes).But let's break down the Versa.No issues:Packaging was great. Assembly was straight forward. Parts were well labeled. Instructions were clear. It functions as advertised. I'm glad I don't have to rotate the pie. I'm delighted with the double burner design. It heats up fast enough for me. I feel like I got my money's worth and don't regret the purchase.Heads up:1.) Check and double-check that you remove all the packing materials. They did a great job protecting everything for shipping. I didn't have an issue, but people in a rush may forget to clear out the packaging toward the front, in the space behind the knobs and buttons. Just follow the instructions and look around.2.) The knobs on the right and left sides, used so the rubber straps can hold the lid down, get hot. I'm not usually fooling around those while cooking, but I grazed it once. Not a huge deal to me, but, you know... heads up.3.) It's probably an 80% me issue: Sometimes I wait too long (several seconds) between turning on the gas and starting the spark/lighting mechanism. In this case, there's potential for somewhat jarring baby explosion as gas builds up and ignites, especially by the bottom stone burner. I light it with the lid open as quickly as possible the moment I turn on the gas. Again, probably common sense.4.) The lighter/spark needs a AA battery. It does not run off the power adapter. The power adapter runs the turning motor, which can also be powered by D-cell batteries.A potential bummer for some:1.) It's heavy, large, and therefore awkward to handle.The instruction book explains how to carry and move it. In my case, it's not leaving the deck. I bought a generic cart and the matching Halo Versa oven cover for it, so I don't have to worry about manually handling it much.Verdict:Altogether, yeah, it's not perfect, but none of the things were deal breakers for me. I'm thrilled every time I use it and that feeling helps support a 5 star rating.

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Ce four a pizza fait de très belles pizza en un rien de temps. Très contente de notre achat.

Highly recommend this pizza ovenThe spinning stone is a winner as you don’t have to turn the pizza as it won’t burn.Corn meal is best to slide pizza on stone or a mesh pan than can stay or be removed once it starts cooking .A little pricier but worth it !!

J'ai acheté ce four à pizza afin de pouvoir le brancher à mon entrée de gas naturel, ils ont un kit de conversion pour le faire. J'ai aussi un four Ooni koda 12 et cela me permet de comparer, en terme de cuisson le Halo Versa est supérieur pour la croute mais pour la garniture le Ooni est légèrement supérieur. Le versa 16 est très simple à utiliser et le résultat en général est très bon, j'ai fait 12 pizzas à date avec le versa et aucune n'a été manqué, très simple d'utilisation et la cuisson se fait en moins de 5 minutes, la croute est croquante....et la table tournante rend le processus vraiment simple...si vous décidez d'opter pour le versa 16 prévoir une prise électrique à proximité pour brancher la table tournante ou d'avoir des grosse batterie (2). Fonctionne au propane, bouteille de 20 livres ou les toutes petites 1 ou 2 livres je crois donc on peut l'emmener pour un tailgate ou en pique nique, c'est quand même un bon 40 livres. Plus simple d'uitlisation que le Ooni mais un plus gros four. Bonne pizza

I have it set up and everything works. Unfortunately I had to go away and haven't had a chance to try it.