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

If your goal is both Neapolitan and NY-style, and by “best flame control” you mean being able to turn the oven way down and hold a stable ~600–700°F bake, I’d focus on the newer-generation gas ovens rather than simply chasing maximum temperature.

My shortlist

• Ooni Koda 2 Pro — probably the one I'd look at first. It has an 18-inch cooking area, G2 gas technology, and enough room to move a NY pie away from the burner during the longer bake. Current listings are around $799.Best Product Fit

• Ooni Koda 2 Pro Gas Powered Pizza Oven - $799.95 (Williams-Sonoma)

• Ooni Koda 2 Max — best if you want serious NY-pie size. It has a huge 24-inch cooking area and two independently controlled temperature zones, which is particularly useful when you're trying to manage a large pie at lower heat.Pizza Oven Review

• Ooni Koda 2 Max Essentials Bundle - $1,390.80 (Ooni USA)

• Gozney Arc XL — excellent alternative. The enclosed/insulated chamber is attractive for NY style because you're baking longer and want the oven to retain a stable temperature rather than constantly dumping heat out the front. It's a 16-inch oven and reaches >950°F.Pizza Oven Review+1

• Gozney Arc XL Liquid Propane Outdoor Pizza Oven - $999.99 (Ace Hardware)

One important distinction

If flame control is your absolute #1 priority, an electric oven actually beats these gas ovens. A temperature-controlled electric oven can hold ~650°F much more precisely than you can by manually throttling a gas burner. The tradeoff is usually pizza size.Pizza Oven Review

For a true 16–18" NY pizza, though, I'd take the Koda 2 Pro over a small electric oven. Its combination of large deck, controllable gas system, and ability to reposition the pizza gives you much more flexibility.

If you tell me your budget and whether you're looking at propane, natural gas, or either, I can narrow this down to the 2–3 ovens I'd seriously consider for making both NY and Neapolitan.

Yes — if NY-style is part of the goal, flame control becomes much more important than maximum temperature. NY-style generally benefits from a longer bake around the 600–700°F range, rather than the 800–900°F+ temperatures used for Neapolitan.Pizza Oven Review

If you want gas

• Ooni Koda 2 Pro - $798.95 (The Home Depot)

I’d look closely at the Ooni Koda 2 Pro. It gives you a large cooking area and independently controllable gas zones, which is particularly useful when you want to back the flame down and manage a longer NY-style bake. Current listings show it around $799.Best Product Fit

For a more compact/less expensive option:

• Ooni Koda 2 - $499.00 (Ace Hardware)

The Koda 2 is 14", so it's workable for NY-style, but if you're serious about making 16–18" NY pies, I'd prioritize the larger Koda 2 Pro.

If absolute low-temperature control is the priority

Electric is actually easier. The Ooni Volt 2 has adaptive temperature control and eliminates the need to manually ride a gas flame.Pizza Oven Review

• Ooni Volt 2 - $698.95 (The Home Depot)

The catch is its 12" pizza capacity, so I wouldn't choose it if your goal is a true NY-size pie.

For your use case, I'd prioritize:

• 16–18"+ gas oven + excellent burner modulation → best if you want authentic NY-size pies.
• Electric temperature-controlled oven → best if precise low-temp repeatability matters more than pie size.
• Avoid choosing solely by a 950–1000°F maximum temperature; that doesn't tell you how gracefully the burner behaves when turned way down.

If you tell me your target pizza size (14", 16", 18", etc.) and whether you want gas, electric, or either, I can narrow it down to 2–3 ovens specifically for NY + Neapolitan in the same oven.

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

For NY-style, you're generally looking for roughly 600–750°F on the stone and a longer ~3–6 minute bake rather than a 60–90 second Neapolitan bake.Pizza Oven Review+1

My picks for your use

• Ooni Koda 2 Pro - $798.95 (The Home Depot)
• Ooni Koda 2 Max - $1,299.00 (The Home Depot)
• Ooni Koda 16 - $499.00 (Ooni USA)

1. Ooni Koda 2 Pro — my choice if you're serious about both styles.

It gives you an 18-inch cooking area, so you can make a genuinely large NY pie, while the newer burner design gives you better control than the old Koda 16. It's around $799 currently.Best Product Fit

2. Ooni Koda 2 Max — best if you want maximum flexibility.

The big advantage is two independently controlled burner zones. That is particularly useful for NY pizza because you can keep the flame low and manage the heat distribution across a huge deck. It can handle up to a 20-inch NY pie.PizzaOvenHQ

3. Ooni Koda 16 — excellent value if you find one.

The older Koda 16 has a very good L-shaped burner and a 16-inch stone. You can turn the burner down substantially after preheating and get into the 650–750°F range for NY pizza. The downside is that its flame adjustment is still relatively coarse.Insider Pizza

But here's the important distinction

If your question is "Which gas oven has the best low-flame control?", I'd actually lean Gozney.

The Gozney Arc XL uses a single burner designed for more precise flame control, and its heavily insulated chamber helps maintain a stable temperature during the longer NY bake. One recent comparison specifically rated it the best gas option for temperature stability.Pizza Oven Review

So I'd rank them:

Best gas flame control: Gozney Arc XL Best combination of NY + Neapolitan + price: Ooni Koda 2 Pro Best for very large NY pizzas: Ooni Koda 2 Max Best value 16-inch: Ooni Koda 16

If you're trying to make true NY pizza (14–18", 60–65% hydration, 4–6 minute bake) and Neapolitan in the same oven, tell me your budget and whether you want propane, natural gas, or either, and I'll narrow it down to the 2–3 ovens I'd actually buy.

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

My picks

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

• Gozney Arc XL - $999.99 (SCHEELS)

• Ooni Koda 2 Pro - $799.00 (The Home Depot)

• Ooni Volt 2 - $698.95 (The Home Depot)

• Best overall for NY + Neapolitan: Ooni Koda 2 Max. Its two independently controlled burners are a big advantage: you can run one side lower while keeping the other hotter. It also has a huge 24" floor and can handle a 20" NY pie.Ooni

• Best flame behavior/heat retention: Gozney Arc XL. Gozney specifically designed it for everything from high-temp Neapolitan to "classic and steady" NY pizza, with a thick stone and excellent insulation.Gozney US

• Best value if 14" is enough: Ooni Koda 2. The new tapered dual-burner system gives it substantially better heat distribution and finer flame control than the older Koda models, and Ooni specifies a control range from about 212–932°F.Ooni+1

• Best pure temperature control: Ooni Volt 2. Electric is easier to control at lower temperatures than gas, but you're limited to a 12" pizza.Pizza Oven Review

For what you're trying to do

If by NY style you mean a 16" foldable NY pizza with a 4–6 minute bake around 600–700°F, I'd lean toward the Koda 2 Max or Arc XL. A traditional gas pizza oven can technically turn the flame down, but maintaining a stable lower stone temperature is harder than maintaining 850–900°F.Pizza Oven Review

If you tell me your target pizza size (12", 14", 16", or 18") and budget, I can narrow it down to the one oven I'd buy for both styles.