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

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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.

For NY-style pizza, the best oven is usually not the one with the highest flame — it’s the one that can hold a steady 600–700°F deck temperature and let you control the flame without scorching the bottom. NY pies need a longer bake than Neapolitan, so flame modulation matters a lot.

My picks for best flame/temperature control:

🥇 Best gas oven for NY style: Gozney Arc XL

• Why: The insulated chamber and door help it behave more like a real pizza oven instead of an open flame box.
• Better at holding a stable lower bake temperature than many open-mouth ovens.
• Fits a true 16-inch NY pie.
• Still gets hot enough for Neapolitan if you want both styles.

🥈 Best value: Ooni Koda 16

• Big advantage: 16-inch cooking surface.
• The burner dial gives useful control, and you can run it lower for NY.
• The downside: it’s still an open gas oven, so holding a precise low temperature takes more attention.

🥇 Best pure temperature precision (if size is OK): Ooni Volt 2

• Electric heat control is simply easier because you can set and maintain a temperature rather than manually manage a flame.
• Better for repeatable NY-style bakes.
• The compromise is pizza size (not a full 16-inch NY pie).

If you’re serious about 16–18 inch NY pies:

Look at larger commercial-style deck ovens or premium gas ovens. They give you the thermal mass and thermostat control that a NY slice shop relies on.

My ranking for one oven that can do both NY + Neapolitan:

1. Gozney Arc XL — best control and easiest NY results
2. Ooni Koda 16 — best price/performance
3. Ooni Koda 2 Max — best if you want big 18–20 inch pies
4. Ooni Volt 2 — best precision, but smaller pizzas

For NY style specifically, I’d prioritize:

• 16"+ deck
• thick stone with good heat retention
• adjustable low flame
• door/insulated chamber if possible
• ability to run around 650°F instead of 900°F+

Are you trying to make classic 18-inch NYC slices (large foldable pies), or more of a 16-inch home NY style? That changes the best choice quite a bit.

Unlike Neapolitan pizza, which demands a blistering 900°F (482°C) and a 60-second cook, New York-style pizza needs a balanced, moderate bake . You're aiming for a stone temperature around 550°F to 650°F (288°C to 343°C) and a 4-to-6-minute cook time so the oil and sugar in the NY dough can caramelize without the bottom or crust scorching.

Finding an oven with great low-end flame modulation and stable heat distribution is essential for this. The top options suited for lower-temperature NY-style baking include:

Top Ovens for NY-Style Low-Temp Control

Widely considered a favorite for New York style. It features an innovative lateral rolling flame and a highly responsive single-dial gas control. The large cooking floor allows you to slide the pie away from the direct flame path, and its thick stone retains a steady, dropping heat profile rather than scorching the bottom instantly.

If you want a massive 24-inch cooking area capable of true 20-inch NY-sized pies, this model utilizes Ooni G2 gas technology with independent dual cooking zones. The precision low-end control lets you dial down the flame on one side to manage longer, even bakes.

A unique outdoor gas oven that features a rotating cooking stone and dual independent infrared-style burners. Reviewers note that it excels specifically at larger, lower-temp rotating bakes like NY-style or American-pan styles because the turning stone prevents any single edge from catching a harsh flame.

If you prefer an indoor countertop unit, this digital plug-in oven lets you independently adjust top and bottom heating elements. Dialing in precise bottom heat versus top heat gives you absolute mastery over a crisp undercrust and melty cheese without any open-flame guesswork.

User Experiences

“I've cooked on both the Ooni Koda 16 Go to product viewer dialog for this item. and the Gozney Arc XL Go to product viewer dialog for this item. , and for NY-style pies, the Gozney Go to product viewer dialog for this item. gave me way better results.” “Halo versa Go to product viewer dialog for this item. does an excellent job of strictly New York pizza. Cooks every side evenly and rotates. Halo versa Go to product viewer dialog for this item. is amazing for NY style.”

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

If your goal is to make both Neapolitan (850–900°F) and New York style (600–700°F) in the same oven, then low-flame control becomes more important than maximum temperature.

Based on reviews, testing, and feedback from experienced home pizza makers, here's how I'd rank them:

Best overall for low-temperature control

Ooni Koda 2 Pro

$798.95

The new Koda 2 Pro's redesigned G2 burner system gives much more even heat than the older Koda 16, and users report it's easier to hold a lower baking temperature without scorching one side. The improved burner design is a meaningful upgrade if you'll be baking NY pies regularly.

My favorite if NY style is a major priority

Gozney Dome Gen 2

$2,299.99

The Dome has excellent burner modulation and a large thermal mass, making it easier to stabilize around 625–700°F. It's expensive, but it's one of the closest home ovens to a commercial deck oven feel.

Surprisingly excellent for NY

The Halo Versa 16 consistently gets praised specifically for New York pizza because its rotating stone allows longer bakes without constantly managing the flame. One reviewer even called it the best outdoor oven they'd used for NY-style baking.

Still a great value

Ooni Koda 16

$649.99

The original Koda 16 can absolutely make great NY pizza, but many owners—including experienced Reddit users—end up using tricks like:

• preheat to ~700°F
• turn the flame to "ultra low"
• sometimes shut the flame off for the first few minutes
• relight on low to finish

It works, but it takes practice.

If you asked me today

• Best all-around: Gozney Arc XL or Ooni Koda 2 Pro.
• Mostly New York: Halo Versa 16.
• Ultimate premium: Gozney Dome Gen 2.

One other thought: if you're already making excellent NY pizzas on a steel in your kitchen oven, an outdoor oven won't necessarily improve them dramatically. What it does give you is:

• larger 16–18" pies,
• faster recovery between pizzas,
• better top browning,
• and the ability to switch to true Neapolitan whenever you want.

Out of curiosity, are you aiming for a Joe's/John's-style crisp New York pizza, or a New Haven-style (Pepe, Sally's, Modern) bake? That changes which oven I'd recommend most.

For baking New York-style pizza —which requires a lower, more balanced sweet-spot temperature of 600°F to 650°F and a longer 3-to-5-minute bake time than Neapolitan—the [Gozney Arc XL Go to product viewer dialog for this item. ](https://us.gozney.com/products/arc-xl) is widely regarded as having the best fine-tune flame control. Its lateral roll-away burner allows you to dial the flame down to a very precise, stable low setting without blowing out or unevenly scorching the edge of a larger pie. Another top contender is the [Ooni Volt 12 Go to product viewer dialog for this item. ](https://ooni.com/products/ooni-volt-12) (or Volt 2 style electrics), which provides digital temperature control for both top and bottom heating elements if you prefer indoor/electric precision over gas.

Top Portable & Compact Ovens for NY-Style Low-Temp Control

Features a lateral gas burner and thick 20mm stone that retains stable medium-low heat exceptionally well once saturated.

Offers an L-shaped burner with an adjustable control dial, though it requires a bit more technique (such as turning the flame off entirely for the first couple of minutes) to master lower-temp NY bakes.

An all-electric option that removes guesswork from flame manipulation by letting you dial in exact ambient and stone heat numbers.

Community Insights on Low-Flame NY Technique

“I use the same day NY style dough from kenji and it works great. I preheat the oven on high until it hits 750 on the gauge, then I'll turn the flame off and put the pizza in. Spends about 4 min with the flame off rotating as needed.”

“Turn the flame on low for one minute and rotate every 15 seconds until the crust is nicely browned.”

“I preheated the oven at about a 6/10 heat level for 45 minutes, then turned the flame all the way down to the lowest setting, and launch the pizza on a crisper. The stone was between 700° and 800°.”

Are you looking for an outdoor gas/propane oven or an indoor electric option , and what is your target budget?