I want to make NY style too. What oven has the best flame control for lower temperature baking?

Baking New York-style pizza requires a different strategy than Neapolitan. While Neapolitan pies thrive at 900°F+ for 60 seconds, a proper NY-style bake needs a lower stone and ambient temperature (around 550°F to 650°F) and a slightly longer bake time (3 to 5 minutes) so the thicker crust and cheese can cook through without burning the top.

Most outdoor gas pizza ovens are optimized for extreme heat and can struggle to maintain a stable, ultra-low flame without accidentally extinguishing or keeping the stone too hot. However, a few stand out for precise low-temperature management:

Add to list The Ooni Koda series features an L-shaped or wide-side gas burner layout with very responsive low-end dial control. The massive stone on the Koda 2 Max allows you to balance heat zones, and turning the gas knob down past the initial detent lets you dial in a very tame, low rolling flame ideal for sustaining a 600°F deck sweet-spot.

Add to list Known for its lateral side-burner that creates a rolling flame, the Gozney Arc has a very finely tapered high-to-low control valve . Pizza makers targeting lower-temp cooks find its flame adjustment precise enough to drop and hold the ambient environment down, though you still need to manage stone saturation during extended bakes.

Add to list If you use the optional gas burner alongside the oven's physical chimney and ceiling baffles, you get dual-stage heat management. You can choke down the exhaust and throttle the gas down low to trap moderate heat inside the massive chamber, making it one of the most forgiving environments for a stretched-out NY-style bake.

Add to list If you are open to an indoor countertop electric option rather than gas, the Breville Pizzaiolo explicitly features a dedicated New York style setting . It uses independent element control (Element IQ) to automatically balance deck and top heat to hit that exact 600°F-700°F window without you needing to eyeball a propane flame.

To help narrow down the ideal pick, tell me:

• Do you prefer indoor electric or outdoor gas/propane?
• What size NY-style pie (12-inch vs 16-inch+) are you planning to make?

For NY-style pizza, the best oven is not the one that gets hottest — it is the one that can hold a steady 550–700°F deck temperature with good flame modulation while giving you enough top heat to finish the cheese. A typical NY bake is slower (often several minutes) than Neapolitan, so low-end control matters a lot.

My picks for best flame control / lower-temperature baking:

1. Gozney Arc XL — best gas flame behavior for NY style

Why it stands out:

• The burner flame rolls across the oven roof instead of blasting one small area.
• The insulated chamber and door help it hold a steady lower bake better than many open-mouth ovens.
• Fits a true 16-inch NY pie.
• Easier to run at a moderate temperature for 4–6 minute NY bakes.

Downside: expensive.

Best for: someone who wants a dedicated outdoor oven mainly for NY, grandma, and longer bakes.

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2. Ooni Koda 16 — best value full-size NY oven

Why it works:

• Full 16-inch cooking surface.
• L-shaped burner gives more even heat across the deck.
• Plenty of heat reserve, but you can throttle it down for NY-style baking.

Limitation: flame adjustment is still a gas knob — it does not give you the precision of a thermostat-controlled oven. You will learn the sweet spot.

Best for: someone who wants both NY and Neapolitan from one oven.

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3. Ooni Koda 2 Max — best if you want serious NY size

Why it matters:

• Huge deck for 18–20 inch NY pies.
• Dual independently controlled burners let you manage zones.
• Better for longer bakes, multiple pizzas, and controlling heat distribution.

Downside: big and expensive.

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4. Electric option: Ooni Volt 12 — best pure temperature control

If your priority is exact low-temperature control, electric wins:

• Set the temperature instead of riding a flame.
• More repeatable 600–700°F baking.
• Great for NY-style technique.

The tradeoff: smaller pies (12-inch class), so it is less traditional for NY.

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My ranking specifically for NY-style:

1. Gozney Arc XL — best flame control + full-size NY capability
2. Ooni Koda 16 — best price/performance
3. Ooni Koda 2 Max — best if you want 18–20" NY pies
4. Ooni Volt 12 — best temperature precision, but not a true NY pie size

A useful target: look for an oven where you can stabilize the stone around 600–700°F, then bake a NY pie for roughly 4–6 minutes rather than chasing 900°F+.

If you are trying to make both Neapolitan and NY in the same oven, I would lean Ooni Koda 16 or Gozney Arc XL. If NY is the main goal, I’d lean Arc XL.

Yes — if you want both Neapolitan/high-temp pizza and true NY-style pizza, I’d prioritize fine low-flame control and a large deck rather than maximum temperature.

My top pick: Ooni Koda 2 Max

• Ooni Koda 2 Max - $1,299.00 (The Home Depot)

For what you're describing, the Koda 2 Max is probably the best gas oven. It has two independently controlled burners, so you can run one side low and the other higher, or use both at a lower setting for a longer NY bake. Ooni specifically says the burners provide low/medium/high power and independent zone control.

The big advantage for NY is the 24-inch cooking area, which accommodates a genuine 20-inch NY pizza.

If you only need 16-inch NY pies: Ooni Koda 16

• Ooni Koda 16 - $499.00 (Ooni USA)

This is the value sweet spot. It has a true 16-inch floor and a continuously adjustable gas burner. It's much less expensive than the Koda 2 Max and can still be run substantially cooler for NY-style baking.

One important distinction

If by "best flame control for lower temperature baking" you mean the ability to hold a genuinely precise 550–700°F bake, I'd actually favor an electric oven over gas. Gas pizza ovens are excellent at modulating flame, but they aren't thermostatically precise in the same way an electric oven is.

For a gas oven, though, I'd rank them:

1. Koda 2 Max — best overall low-temp flexibility + huge NY pies
2. Koda 16 — best value for 16" NY
3. Gozney Arc XL — excellent 16" option, with a very good rolling-flame design
4. Roccbox — great oven, but too small for a proper NY pie

The Koda 2 Max's dual burners are the feature that really separates it from the others for your use case.

If you're trying to make a NY pie that's actually like a New York pizzeria—16", 18", or 20", with a crisp bottom and a 4–6 minute bake—I would get the Koda 2 Max. You can still crank it up for Neapolitan when you want.

If you tell me your budget and whether you're doing 16", 18", or 20" NY pies, I can narrow it down to the 2–3 ovens I'd seriously consider, including some more commercial/pro-style options.

For New York-style pizza , the ideal baking sweet spot is 550°F to 600°F (288°C to 315°C) on the deck stone, requiring a longer bake time (4 to 5 minutes) than high-heat Neapolitan pies so the crust can crisp and the cheese can caramelize without burning.

The Gozney Arc XL Go to product viewer dialog for this item. and the Ooni Koda 16 Go to product viewer dialog for this item. (or Ooni Koda 2 Max Go to product viewer dialog for this item. ) stand out for low-temperature flame control, letting you dial down the gas to a very low simmer once the stone is heated.

Why these excel at lower temperatures:

Add to list Features a lateral side-burner that creates a rolling flame across the dome. Its thick 20mm stone absorbs massive initial heat, but when you drop the flame dial to low, it stabilizes evenly across the floor without blowing out the flame.

Add to list The large L-shaped burner in the Koda 16 (or independent dual zones in the Koda 2 Max ) allows you to turn the gas down to an "ultra-low" setting. Many NY-style backyard pizzaiolos preheat the stone to around 700°F–800°F, launch the pie on a screen or straight to the deck, and drop the flame to its lowest setting (or turn it completely off for the first minute) to let the bottom set before finishing the top.

Electric Ovens (Ooni Volt 2 Go to product viewer dialog for this item.): If you want absolute, set-it-and-forget-it temperature control without messing with gas valves, a high-end electric oven like the Volt 2 lets you lock in 550°F continuously, mimicking a home oven on max heat but with top/bottom element balancing.

Watch this helpful guide on achieving the ideal lower temperature bake for New York-style pizza:

1m Perfect NY Style Pizza in Your Ooni/Ninja (The 580°F ...3.6K views  · 8 months ago YouTube · Got2EatPizza

Are you looking strictly for a gas-powered (propane/natural gas) portable oven, or would you consider an electric pizza oven for precise digital temperature control?

Here are top web results for exploring this topic:

YouTube·https://www.youtube.com**Perfect NY Style** Pizza in Your Ooni/Ninja (The 580°F Lower Temp ...Hi! Stop burning your crust! The secret to a perfect, crispy, and foldable New York Style Pizza in a portable oven like the Ooni Volt 2, Koda, or Ninja Woodfire isn't high heat—it's actually LOWERING Reddit·https://www.reddit.com**Need** Advice for Making NY-Style Pizza at Home with a Low-Temp ...Profile Badge for the Achievement Top 1% Commenter Top 1% Commenter. Get gas over electric if you can. Tried an electric pizza oven and was thoroughly disappointed, gas ooni was great though. Aesperac Facebook·https://www.facebook.com What is the recommended heat setting for NY style pizza 12”. The ...I'll go first, my oven is a standard dome, homebrew castable, maybe 17" high, 34" diameter, I cook on red clay firebricks. I use a 68-72% hydration no oil or sugar, with poolish, 280g, ~13-14" pizzas. Pizzamaking.com·https://www.pizzamaking.com Pizza Making Forum - Oven temperature for NY style?There is a reason for this. When you go high with the temp in a gas deck oven, the less top heat to bottom heat you get and you for sure reach a point where there is an imbalance and the bottoms are t Forno Bravo Forum·https://community.fornobravo.com**NY Styles** in home oven vs pizza oven - Forno Bravo Forum NY Styles in home oven vs pizza oven. 01-24-2021, 09:44 AM. Before getting into pizza ovens, I used a home oven using baking steel at 550F using this NY style recipe and it was always perfect (for my Chicago Brick Oven·https://chicagobrickoven.com Ideal Pizza Oven Temperature for Neapolitan, New York & Frozen Why Wood Fired Ovens Offer the Best Results. While you can achieve good pizzas in electric or gas ovens, nothing beats the flavor and performance of a quality outdoor wood burning pizza oven. Here's t Pizzamaking.com·https://www.pizzamaking.com Pizza Making Forum - Best ovens for NY style pizza I wish the pizza door had a taller opening just to get a better view of whats happening, but you get used to it. So far I've only made Neapolitan and NY pizza's in it, but I'll be venturing into more Fontana Forni USA·https://www.fontanaforniusa.com Mastering Fire Size for Optimal Pizza Oven Temperature Control Small Fires. Lower Temperature: Ideal for slow cooking or baking at a steady pace. Gentle Cooking: Reduces the risk of burning delicate toppings or crust. Moderated Heat: Provides a gentler cooking en Quora·https://www.quora.com What is the ideal temperature to set a pizza oven to for making New ...What you call “NY Style” is known to the rest of the world as “Neapolitan”. Those are typically baked in wood-fired ovens at 1,000° F. No kidding. However the scientists behind “Modernist Bread” point pizzaovenspecs.com·https://pizzaovenspecs.com/articles/pizza-style-vs-oven-temperature**NY**-**Style** vs Neapolitan vs Detroit — Which Oven for Which Style 500-650°F window. The Volt 2's thermostatic control is again the best fit. A flame-fired oven at low gas works but requires more attention. Style-by-oven match table ...

Yes — if you want to make both Neapolitan and NY-style, I’d prioritize fine low-flame control and a large baking floor, not just maximum temperature.

My top pick: Gozney Dome Gen 2

Gozney Dome Gen 2

$2,299.99

For what you're describing, the Gozney Dome Gen 2 is probably the best gas-fired choice. Gozney specifically gives it incremental low-to-high flame adjustment, rather than just a crude high/low burner.

More importantly, independent testing found the propane burner could be controlled from roughly 500°F up to nearly 1,000°F, which is a very useful range if you're moving between NY pizza, bread, roasting, and Neapolitan.

But there's an important distinction

For true NY-style pizza, I'd want to bake around 550–650°F, rather than the 800–950°F temperatures commonly used for Neapolitan. The challenge with many gas pizza ovens is that the burner still produces a lot of heat even at its lowest setting.

That's why I'd rank them:

The Arc XL is particularly interesting because it's a 16-inch oven with Gozney's lateral flame and "precision control."

Gozney Arc XL

$999.99

If NY-style is the priority...

I'd actually consider an electric oven.

The Breville Pizzaiolo gives you much more predictable temperature control because you're setting the oven rather than trying to tame a gas flame. It tops out around 750°F and is specifically designed to reproduce different types of heat.

Breville Smart Oven Pizzaiolo

$999.95

The downside is that you're limited to a 12-inch pizza, so it's not really the answer if you want genuine 16-inch NY pies.

One more option I'd seriously look at

The Ooni Koda 2 Pro is an 18-inch gas oven, so it gives you considerably more room than the 16-inch class.

Ooni Koda 2 Pro

$799.95

If you're planning to make 16–18" NY pies, that size is a major advantage.

My recommendation for you:

• Best overall / serious pizza: Gozney Dome Gen 2
• Best 16" value: Gozney Arc XL
• Best large NY pie: Ooni Koda 2 Pro
• Best absolute temperature precision: Breville Pizzaiolo

And if you're trying to replicate a NY pizzeria bake specifically, I'd pay particular attention to how the oven handles a 500–650°F stone temperature while maintaining enough top heat. That's actually more important than whether the oven claims 950°F.

If you tell me your budget (e.g. <$600, $1,000, $1,500+) and whether you want 16" or 18" NY pies, I can narrow it down to the 2–3 ovens I'd buy.

Baking New York-style pizza requires a different strategy than Neapolitan . While Neapolitans want a blistering $950°F (500°C) fire for a 60-second cook, a proper NY-style slice needs a slightly lower stone temperature (around $600°F to $700°F / $315°C to $371°C) and a balanced 4-to-6-minute bake so the cheese melts and the crust turns crispy without burning the bottom.

The biggest challenge with portable outdoor gas ovens is that their burners are tuned for high heat, meaning the lowest setting can still torch a NY pie. However, a few models feature the precision flame control and thermal mass required to dial it back:

Top Outdoor Gas Ovens for NY-Style Control

Features a revolutionary lateral rolling gas burner that mimics a traditional flame and excellent two-layer insulation. The precision dial allows you to turn the flame way down while the thick $20 mm stone floor retains steady, even heat without major temperature drops. The wide opening and lateral flame also give you a clear view of the crust as you manage a lower-temp bake.

The Koda 16 and the larger Koda 2 Max (with its G2 Gas Technology and independent cooking zones) excel at lower thresholds . Users regularly achieve great NY-style bakes by letting the stone preheat, turning the knob down to an "ultra-low" setting (where the flame just crawls along the edge), or turning the gas off for a minute mid-bake. The wide 16-inch+ openings give you plenty of room to launch and turn large pies safely.

If you use the optional gas burner or run it on a low charcoal/wood mix, the generous height, built-in digital temperature hub, and precise airflow/flame adjustment give you supreme command over the baking environment.

Top Indoor Electric Options

If you don't want to cook outdoors, this countertop unit uses independent element control (Element IQ ) to replicate brick-oven physics indoors. It features dedicated presets for New York-style pizza, adjusting conductive, radiant, and convective heat dynamically so you don't have to baby a gas knob.

Community Experience on Lower-Temp Management

“I check YouTube, there are some good comparisons between the Ooni Koda 2 Pro Go to product viewer dialog for this item. and the Gozney Arc XL Go to product viewer dialog for this item. . I make good NY on the Gozney because I can dial the temp to 650° really easily.”

“I cook 15-16" NY style in my Koda 16 (propane) all the time. I get the deck to between 650F and 750F, then launch the pizza. I turn the burner to ultra ultra low and give the pizza a quarter turn every minute or two.”

Are you looking for an outdoor gas/propane oven or an indoor countertop electric oven , and what pizza size (12" vs 16"+) are you planning to make?

Yes—if you want both Neapolitan and NY-style, flame control becomes much more important than maximum temperature.

My pick: Gozney Arc XL

Gozney Arc XL Liquid Propane Outdoor Pizza Oven Bone

$999.99

For what you're describing, I’d lean Gozney Arc XL. Its lateral burner and insulated chamber make it easier to run a steady, lower-temperature bake than a basic open-mouth gas oven. Gozney specifically describes the Arc as suitable for “classic and steady New York” as well as high-temperature Neapolitan pizza.

For NY style, you're generally looking at roughly 600–700°F on the stone and a several-minute bake, rather than the 800–900°F+ temperatures used for Neapolitan.

How I'd rank them for your use

The Koda 2 Max is particularly interesting if you're serious about NY: it has two independently controlled burners, so you can create different heat zones, and its 24" cooking area accommodates a 20" NY pie. Ooni specifically highlights the dual-zone capability for cooking at different temperatures.

Ooni Koda 2 Pro Black Gas Powered Oven

$798.95

If you're making 16" NY pizzas, I'd buy the Arc XL. If you're making 18–20" NY pizzas, I'd seriously consider the Koda 2 Pro/Max.

One important distinction: if by “best flame control” you mean literally the ability to turn the flame way down and have it remain stable without the oven temperature running away, I can compare the Arc XL vs Koda 2 Pro vs Koda 2 Max specifically on minimum burner setting, burner design, heat retention, and real-world low-temp behavior. That would be the comparison I'd use to make the final choice.

Baking a New York-style pie requires a different strategy than a 60-second Neapolitan. While Neapolitan needs a blistering 900°F to 1000°F (482°C to 538°C), a true NY-style bake targets a stone temperature around 600°F to 700°F (315°C to 371°C) and a slightly longer bake time (3 to 5 minutes) so the sugar-rich dough browns and crisps without burning.

The main challenge with standard portable gas ovens at low settings is that single-side or rear burners can pop out or struggle to maintain a stable, ultra-low rolling flame without completely extinguishing.

Community Experiences

“I make NY style on the Gozney because I can dial the temp to 650° really easily.”

“I cook 15-16" NY style in my Koda 16 (propane) all the time. I get the deck to between 650F and 750F, then launch the pizza. I turn the burner to ultra ultra low and give the pizza a quarter turn every minute or two.”

Top Ovens for NY-Style Low-Temp Control

Widely regarded as having one of the best lateral rolling gas burner systems. The precision flame control dial allows you to scale the massive flame down smoothly, providing even, gentle radiant heat across a spacious 16-inch stone without massive hot/cold drop-offs.

If you want a larger footprint, this model uses Ooni's G2 Gas Technology featuring independent dual-zone lateral gas burners and tapered flames. Being able to dial back or turn off one side gives you incredible management over a lower ambient temperature for big 20-inch pies.

Multi-fuel capabilities shine here because using a low charcoal/wood mix or the gas burner paired with the chimney and rear draft baffles allows you to "tame" the flame and trap consistent lower ambient heat much easier than open-backed single-burner units.

For a completely non-gas route, these electric outdoor/indoor options feature precision digital temperature settings up to 700°F (371°C) with dedicated NY-style presets, eliminating flame-starvation or low-temp blowouts entirely.

Are you looking for an indoor or outdoor setup, and what maximum pizza size (12-inch, 16-inch, or larger) are you hoping to bake?

Yes — if NY-style is important, I’d prioritize low-temperature stability and flame control over maximum temperature.

My picks

🥇 Best flame control: Fontana Forni Volta 70

This is the standout if your budget allows it. It uses a thermocouple to automatically modulate the gas flame, rather than relying entirely on you to manually adjust the burner. It can be set as low as 300°F and up to 840°F, which makes it unusually well suited to NY-style pizza and other lower-temperature baking.

The catch: it's about $5,400, so you're paying serious money for that control.

🥈 Best practical choice: Ooni Koda 2 Pro

Ooni Koda 2 Pro

$799.00

This would probably be my choice for you if you want one outdoor oven that can do both high-heat Neapolitan and NY style. It's an 18-inch oven, so you aren't artificially limited to a 12-inch "NY-style" pizza. The newer Koda 2 Pro has a stated operating range down around 325°F, giving you substantially more low-end flexibility than the older Koda 16.

For NY pizza, though, you're still manually managing a gas flame. That's the main disadvantage compared with the Fontana.

🥉 Best value for a real 16" NY pie: Ooni Koda 16

Ooni Koda 16

$499.00

It's a very good option if you find one at the current ~$500 price. The L-shaped burner gives good coverage, and you can turn it way down for NY. But it isn't as precise at low temperatures as an oven with thermostatic control.

One important distinction

For NY style, "low flame" isn't necessarily the same thing as "low oven temperature." You want the stone/deck to get hot enough to crisp the bottom, while avoiding so much top/flame heat that the cheese burns before the crust finishes.

That's why people using Ooni/Gozney-style ovens often use a technique like:

Preheat hot → reduce/kill flame → launch → bake on stored deck heat → bring flame back on low to finish the top.

That's a common approach reported by owners making NY pies in the Koda and Gozney Arc XL.

If NY-style is going to be a major part of what you make, I'd actually put the Koda 2 Pro ahead of the Koda 16. The larger cooking area plus better low-end control makes it much more versatile.

If you tell me your budget and whether you want 16", 18", or 20" NY pizzas, I can narrow it down to the 2–3 ovens I'd actually buy.