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Hi, i Just saw your Video. I got a 16 by myself for nearly 2 years now. I make some good pizzas. But a big failure of this oven is, that You cannot lower the heat more than low. If i dont watch closely and turning the Pizza very often, it will burn. Event bringing the Pizza to zone c is not enough. I bought a heat shield to prevent that the flames are giving the heat to the sides. Now the heat goes only Up not to the sides, but sometimes this is still too Hot. The dough on the Pizza sides are burnt, the middle of the Pizza bottem isnt cooked through and the cheese isnt melted. To lower the flames Event more would be good, but thats not possible with this oven.

Is there any way to tell when the center is done? Probably only if you know a lot about pizza? We tried this for the first time last weekend with Trader Joe’s refrigerated crust and no matter how thin we tried to get the crust, it was always doughy in the middle and burned around the outside (I LOVE a good char, but it went beyond that). So.. I guess that means our stone was too cold and flames too high? Probably more problems than that b/c I also didn’t realize that the dough shouldn’t be cold - I obviously have a lot to learn. We will try again this next weekend!

Thank you for the info. It’s always a learning curve. This video helped me

Super!

Your comment about less = better with regards to the amount of active yeast is spot on, especially with longer proofing in the fridge. I use about 4g per 1000g and I think that may be too much. I also do not stretch too thinly nowadays which also helps. Good, informative video.

I've had my share of disaster pizzas for sure, I'm almost starting to get it right. But I've had a lot that look like that one of yours

From an expat American living in Norway. First, thanks for sharing your 'pizza journey'. My son actually has been using an Ooni (probably the Koda 16) for about a year now and there's a Facebook group here in Norway called 'Pizzamani' which specialized in Napolitan pizza. I was just recently in the Naples area and was blown away by their pizzas. My question is: Have you tried making what is known as a 'poolish' (a very simple process whereby equal parts water and flour and some yeast without salt are mixed and allowed to ferment for 24 hours BEFORE mixing - the next day - the rest of the ingredients, including the salt, to get the desired hydration)? From what I understand, there are two main systems for that 24-48 hour pre-fermentation: the 'poolish method' and the 'biga method'. I have been trying the 'poolish' method but lack a good pizza stone (which I intend to buy soon) or an Ooni oven. Sorry that comment got long. :)

My first pizza was the same ..now on my 5th and got this

May i ask what hydration % you used for the dough? I wonder if a good experiment for spotting would be based on hydration level

Very good information. I might have missed it, but did you use the pizza dough recipe that comes with the pizza oven? I have the ooni 12. I bought pizza dough from market and am wondering if there is a difference between dough used in home oven, versus ooni pizza oven, thank you if you can reply.

Hello! Wondering about interior temperature. What is yours so I can have a better idea of how long to let dough rest after kneading a bit. You say 20 minutes but if my interior temperature in the home is higher, I’m guessing I’ll only need to wait 15-18 or so. 🙏🏻

Question for you: what is the interior temperature of your house set to? Here in Florida we keep it at 77F (25C) inside during day. Just wondering how much I’ll have to adjust the 20 minute and 2 hour rest times outside of fridge. Thanks and great videos. I bought the Koda 16 and have been buying a lot of the accessories in advance of the arrival of the pizza oven so I can start right away. Cheers!

I noticed you have your oven next to wooden chairs (by the looks of the video). It stated online that you need 1m clearance around all sides. Is this required or not? As where I want my oven, I won’t have clearance of a meter all around and worried of bringing the wooden fences around it?

you are a master!

Your channel is excellent!!!! I have a Oonie Koda 16 and have been making pizza for a few years now, I have gone through many of the same trial and errors that you have done. However one thing I just can't figure out is when using a higher hydration dough 65%+ the flour seems to burn on the bottom of the pizza, I seem to have the best results when using pure semolina flour as my bench flour however this problem still shows up from time to time. I noticed on your last pizza (looked great btw) that there was a bit of burnt flour underneath and also on the stone. Have you found a solution? Seems like I have tried everything but I just cant figure it out......... Thanks.

Excellent video.

Thanks for sharing this! I've just got myself an Ooni Koda 16 and i realize that i need to practise to get the hand of it.. My first pizza was a disaster, launch problems etc.. Learning by burning.. Cheers from Norway!

do you ever do the cold fermentation dough much better flavor

hey trw i watch your vids i also watch vito between the two of you i make a mean dough thanks

Hwo did you clean your stone so well? A friend of mine lended me his Ooni 12 and a couple pizzas torn apart inside on the stone! The stone has a lot of black stains, I´ve used the oven many times, but the stains are still there. Can you help me please?

I launched the like button. Been making pie in the homeoven with screens since covid. Got Ooni today. Saturday will be my first launch since I went to screens. Home oven I did 550 with rack on the bottom for 9 minutes and perfect for my dough. Hope all goes well and thanks for the detailed tips. Nice job man.

1:02:20 - I have learned that this happens when you don't cook the mushrooms first, they're full of moisture and can quickly ruin a pizza if it's stretched slightly thin. Love this and your pizza journey, I've just myself got a Ooni Koda 12 and am loving making pizzas right now too. Keep up the updates!

everything online for this oven says 750... soo WAY higher temp.. So now i'm confused..

I have that problem all the time living in tropical Far North Queensland where temp is usually 24-32 degrees Celsius and can be up to over 90% humidity

Do you have the recipe please? I may have missed but couldn’t find

Secondo me se vai a fare il meccanico è meglio

VERY good info, especially explaining where you wished you had looked a little closer. I learned a ton from your video. Keep it up!

This is what I’ve been looking for in terms of the pizza baking as if it were in a real wood fired brick oven. This video shows what this oven can do and that is make good Neapolatin style pizzas! Great video and great looking pizzas.

Great information, thank you. I want to buy that oven but I think I’ll buy the brush to clean the stone after each cook. Thanks again, you did fantastic.

great tips, very honest, love the simplicity…give us hopefully and very encouraging 🙏

Your pizza hand is too small that’s the reason you’re having a trouble working with pizza.

The faceless intro, what’s up with that mate?

how is your pizza making journey going on? great realistic take on pizza making. appreciate your efforts.

Thanks for the video 👌

Do you not cook using the door provided?

Very informative video. Thanks. How did you reheat the pizza you saved for eating later?

Those are some great looking pizzas.

"How to avoid burning" pizza literally on fire @08:26. Awesome video, pizzas look fantastic!

I just tried cooking pizza with gas for the first time, They were good, but some of my Pizzas literally were on fire. I guess it takes time to master it, and maybe the solution is to take down the fire a little bit because it's too close

Good on you for calling that disaster and pulling the pizza before things got way out of hand. I committed all of those same sins on my 5th ever pizza launch yesterday(1st of the day). Tried to salvage it by making it into a calzone, but the bottom cut through, and leaked a bunch of toppings on the recovery effort. Absolutely torched the top too because it was too tall. I should have called it and just pulled the whole thing much sooner. That pizza had no business entering my oven =p

Too thin dough in the middle was my worst enemy the pizza even made a huge bubble there i had this problem many times because i didn't know what the reason was of course i had my toppings on the stone several times too it was a complete disaster 😅 great video i would tear any bubbles in the crust before launching the pizza though they become black very quick 😊 merry Christmas 🎄🎁

Thanks so much for taking the time to post this, got my new 12 in Ooni a couple of weeks back, and I decided to run a trial, what a disaster (thank goodness it was a trial and not going to be our dinner!). This gives me a lot more confidence now and will be giving it another shot this weekend. One other tip I found online, turn the oven down to 3/4 after the pizza goes it, gives you more time with the cooking (well for beginners anyway), then put it back to full after you take the pizza out to let the Ooni come back to full temp for the next cook.

This is one of the BEST videos out there on the Ooni 16!! But show your face, man! It is a bit disturbing watching a headless horseman the whole time. Great tips!

Good advice. Thanks for sharing.

Great Lesson! Great teaching! Just bought a Koda 16 and will apply the knowledge! Thank you!

Excellent learning. Thank you so much for capturing this and sharing. 😍 subbed.

thanx for posting this

Really useful video. Like others, I do think it's better practice to make the pizza off the peel first, that way you can tell straight away if it's going to stick or not. Final adjustments and adding ingredients with the pizza on the peel already can uncover wet dough patches, or leave olive oil on the peel, etc. And finally, I find that a thin metal launch peel works better: if a disaster does occur with the launch, you can use the peel to scrape off the whole mess from the oven (you can't do that with a thick wood peel, or with the turning peel). Thanks again for the amazing video!

Great video, quick question, what is the hydration level of the dough you used in the video? Thanks

Looks great, never cooked a pizza before so I’m basically here to learn. Ordered a pizza so hopefully you guys can help me out. To me that’s the perfect pizza, definitely what you would expect from a restaurant 👍