Unboxing Ooni Koda 16 Pizza Oven & Review From Setup to Cook
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- เผยแพร่เมื่อ 24 ส.ค. 2020
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I really like this guy! We are very fortunate to have him on TH-cam. Not only is he a master pizza maker who is not afraid to teach us his craft, he has a great personality! 👍👍
Exactly my thoughts. This guy is an amazing personality. Makes me love making pizza.
I met him in LA and I agree he is such a nice guy and his pizzas are really good too :)
You guys too!?!?! I thought I was just becoming pizza crazy hahahahah 🤣🥳 I been making pizza almost everyday now.
agree with everything you said!
He’s a legend he did what he claims “changed my pizza game” 😮
Thanks for the excellent tips - they have helped me “meet” my Koda 16. I was previously cooking in my oven and now I have just made my best ever pizza!
We have just eaten our first pizza from the same oven. We ordered in March too and it has just arrived. Just brilliant. Keep he dough thin. Don’t have the flames on full, keep turning and then open your gob and enjoy. Just marvellous. Xx
This is the best demonstration and explanation of cooking with Ooni Koda gas oven I've seen. I had to break my oven in and noticed that over time the oven wasn't as aggressive as the very first time I used it. The first couple of times the oven was ferocious and I burnt a lot of pizzas but it seemed to mellow over time. Now I can bake at full heat and it cooks perfectly.
I have the onni koda 16 myself and i cook my pizzas for about 90 seconds, turn out perfect every time. Heat up the stone to 450c and cook on the lowest heat, turn 4 times and perfect pizza comes out. don't need to hold it up from the stone. i really enjoy your dough recipes. never go to the pizza shop anymore. cheers
Thanks for this, gives me a little more comfort now that I bought this oven. Because in his video here, it looks like the oven is too hot, or his dough is not right. From seeing the other comments, looks like I have to be prepared to waste some pizzas.
I told you. I have had my Ooni Pro since February and love it. Between the oven and all your dough receipts.... I make pizza for myself and neighbors every week... amazing!
You ever try to make a 16" pie in it? It's not going to happen because the door isn't wide enough to accommodate a 16-inch peel launch.. this oven looks like it just fries the crust before the bottom has a chance to cook
Thanks for being honest with your audience and also for being fair with the product Vito! Good luck!
I used my new standard sized Koda last night for the first time and my first one burned due to being too close to the flame but after “meeting” each other properly the next few pizzas were amazing. Now to build a custom cart. 👍🏽👍🏽
I got the Ooni Koda 12 inch and love it. If u heat it up on full throttle then its hard to lower the temp. I go at about 7ish on the dial and then adjust. Took a little while to get used to it but I'm really impressed and each pizza is better and better.
The smoothness of him circling and sweeping the peel while the pizza is cooking... amazing and artistic. Amazing. Bravo!
About to receive this Koda pizza oven. I ordered a SS door that will help retain heat and for sure quicken the warm up time.
I really like the pizza station you made! Bravo
Thank you Vito, really great to see how you adapt to a new oven.
Bravo Vito! Wanted one of these for a while. Love the cart. One day good sir... one day.
I just burned a couple of pizzas in my new Ooni Koda, so thanks a lot for the wise words about not feeling like a failure and making sure to get to know the oven first - really means a lot!
As always great, high energy content. I love my OONI 16 but I agree, one must “meet” this oven. The flame is strongest on left side so turning is critical. I also on occasion kill the flame entirely and rotate on the hot stone to get a crispier crust. Overall a great oven. No regrets. Keep the amazing content coming. I am a much better pizza man because of you.
I just had my ooni koda 16 yesterday and today I tried for the first time and the pizza was great. I waited for 3 months but I think it's worth the waiting 🙂
You are amazing Vito! Learn so much with u everyday! Thanks
Yeah - I’m a big fan of this guy, not only for his pizza making skills, but now for ideas about a custom cart I’m looking to build for my OONI Koda 16. Energy, enthusiasm, knowledge / experience - in an informative and entertaining package…
Terrific video, Vito! Always great watching your amazing teaching on making pizzas, please, never let your passion die, we all love how this translates into an amazing experience for us all. 👍🏻
I waited patiently for my Ooni Koda 16 to arrive into Australia and absolutely love it.
The L-shaped flame, replicating as close as possible the format of the flame on a wood fired pizza oven, enables similar pressure to be experienced on the pizza being cooked. However, you must turn the flame down once you have launched your pizza, otherwise you will quickly burn your carefully made pizza. The Ooni Koda 16 is a beast of an oven, however the marriage between owner and oven must be treated with care and careful romance, otherwise the oven will win and the owner will suffer a short-term period of post-marital disappointment, if you don’t read the marriage guide-book!
Once that initial stressful period is over (only 2-4 pizzas long…), then you will fall in love with this amazing oven and your love for it will blossom into something crazy and you will produce such amazing quality pizzas that will leave your family and friends absolutely breathless!!
Thank you Vito, such great videos, as always our friend!! 👍🏻🙏🏻❤️ 🍕🍕🍕
Great video Vito just recently brought a clementi pizza oven and as you said burnt a few, i sadly don't make pizza as well as my nonna did when she was alive but she was a true pizza cook from Montemarano. Keep up the great videos.
I've had my eye on this oven for a while. Thanks for the review maestro!
Over 4 months back order June 21 on the koda 16.
@@josepheaton3779 I should be getting one in the next month or two. Can't wait.
Like all new equipment one has to learn how it works, you showed us your learning, so we learned too. Thanks (My koda 16 has been delayed too ☺ )
Your table leg is a bit wobbly, you can get collapsible lockable braces / gismos that will make the leg more secure, allowing it to be collapsed or locked in place. If someone knocks the thing it won’t fold back and fall over
Looked like a very honest and comprehensive review. Maestro !!!!!
I just purchased the Ooni Koda 16. Your pizzas are perfect
I got an Ooni Koda 16 for christmas. It is amazing. Yesterday i started my first poolish.
Vito, another great video!! Your passion for pizza is evident. Thank you for putting out great content and giving so many great pizza making tips.
I know this video was suppose to be about the Ooni but that pizza looked delicious. WOW Mamma Mia. 🇮🇹
OMG! I am so happy you w us this oven. I really want to order it. This is just amazing 🍕🍕🍕👍👍👍THANK YOU VITO! I will finally be able to make pizza like the best pizza master. 🍕🍕🍕
A true artist at work. Magnifico!
Can't wait to see your unboxing and setup. I just ordered the OONi Pro 16 earlier this week but it won't be ready till early October! I got it for the wood and hard wood briquettes and will get the gas attachment when it's available again. 💕💜👍💜💕
I just love your way of cooking and talking , and you are a real bomb of energy and enthusiasm, you inspire people to get things done !
I follow you for some time , like 4 moths but now I decided its time to subscribe.
Keep up the good work and much success to you !
Thank you 🙏
Great video Vito.
Here's a tip that Ooni dont tell you about which will allow you to control the temperature much, much more in your Koda 16:
After you have the oven turned on at full power, what you need to do is press the dial (so do just like you press it before turning it on) and then turn the dial clockwise towards the part where it is usually at when the oven is completely off.
This area between full power (left, at 9oclock) and the power-off part (up, at 12oclock) is where you will have complete control over the flame, and so the heat of your Koda 16. Just remember to press the dial in when its at full power before you start turning towards the power off part.
Hope this helps you my friend. Keep up the excellent work!
Good skills Vito!!!!
Allways watching your videos!!
Congrats!!!
Hello Vito, I watch your videos not only because you make pizza, but you also make nice dough and above all you explain really well and in detail! if anyone wants to learn how to make pizza or pizza dough, then they should watch your channel. Thank you so much for your time Vito. I am sure it will be almost the same way of cooking pizza in Ooni Pro multi fuel, because I am waiting to receive it tomorrow.
wow maestro...i really like the ending when you eating the pizza. You are so amazing.
This video made me smile for 21 minutes and 33 seconds... Thanks!
wait what?? this video was 21 minutes? :O
IR thermometer, 420-450° and sorted. It’s an amazing oven🔥👌🏻
I know what I want for Christmas! Great share! Thank you!
My wife ordered my Ooni 16 for my birthday in June, will arrive in mid September! Building my outdoor kitchen now. Can’t wait.
Wow very nice.. Have fun!!!
you'll love it, a few months ago I bought the regular Koda. I'm a star in my neighborhood now, if you share your neighbors will love you. When they see me they don't even say hi anymore just "when are you making pizzas again?"
Charles Truppi
You should buy the roccbox oven ist so good
Married at 16?! Wow
@@shlomovenezia101 It's called the Ooni 16 he's not 16 lmao
Great video Vito !
I have an Ooni Koda 12... too small to work correctly without burning the crust, i really suggest Koda 16
Fantastic oven. You are making me so hungry! I like your table. Very good design. Good job. Thanks for sharing.
Subscribed, became a fan of the channel after watching a few videos. Love, from Canada.
I Love your videos!!!!! both Pizzas Look FANTASTIC to me!!!!
I am getting this oven used for $250 tomorrow. I cant wait to make my best pizza yet
Vito, you're a genius!! i like so much you're videos!!! :D
Nice!, I just got the Pro Ooni and I love it!
Bravo bello I'm getting the oven on Friday grazie Mille 👍🏻😎
That is really awesome I’m definitely going to get one of those Ooni Koda 16 the pizza’s look delicious 🤤👍
I have a Fyra, the entry model. Works with hardwood pellets. It's great!
Vito you just like a little kid I love your videos keep smiling forever 💕 from UK 🇬🇧
You are great. Entertaining and great information, very professional, I learned a lot from you… BRAVO
Happy that I will be able to see you you inspire me to make pizza att home watching the best pizza chanel on you tube.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️👍
Excellent. Love my Koda 16 and have been watching your videos for months while I waited to get it. By the way, those would be “wheels” not “tires”. You are the best!
I really want to take your course one day. Thanks for all the videos! Boom boom boom.
😂
Vito.....you are the man. I watch all your Vids! When my outdoor oven gets too hot, I put the Pizza on a Pizza Screen and that works pretty good. I have a question when how long does it take to degass a dough ball and how long before it will be proofed again for a Pizza.....is there a minimum amount of time? Or does it matter on Humidity and ambient Temp?
You just made me lick my screen. My oven arrives Friday.....can't wait!
Vito can you review cheeses in the US or how I can get the good stuff. I've used galbani and Pollyo or even bellagio ,but I'd like to know something thats not so commercial. Thanks so much 🙏
your awesome master pizza maker. Thanks for showing that. I plan on getting one. I got the Ooni frya but looking to get a gas one. thanks
Such a nice video..sir..thankyou to you and thankyou to youtube..yes ..you people r the best
I got my ooni last Friday and made great Neapolitan Pizza that night. I need to get better at moving the raw pie onto and off of the peel. Semolina? Crisp and flavorful.
Voglio comprare il tuo custom table per la pizza xD Complimenti per i tuoi video! Grazie! Veramente the best pizza channel!
Grazie 🙏
Vito, you make excellent pizza in any kind of oven !!!
That table is fantastic! I gonna make the same for my ooni karu😊 TXH
Just got my Ooni Koda 16 ...... using it tomorrow🤩
When he said he'd turn up the flame, he actually turned it down, so the oven apparently was (pre) heating with full heat all the time. Probably that's why it burnt.
I got it right with my second pizza in the Ooni Koda 12. :)
The table's amazing!
Seems, one can lower the flame below the “minimum” ! If you turn to the lowest setting and then push knob and continue the towards off setting the flame will continue to reduce. Should give improved range of temperature control.
You made me so hungry right now..... the pizza looked delicious 😋
Thanks for showing this oven. I would love to look a buying one
Vito ti seguo da molto tempo, fai entrare la passione dentro tutti, vorrei comprare anch'io questo forno, appena ho la possibilità lo farò ❤️❤️
Great video -
pointer and technique is second to none !
I’m currently waiting for my ooni; it’s on back order.
When I’m watching - I feel like I’m doing an internship in the pizza world.
From New York- 👍🏻
great teaching. Keep on keeping on.
I just watched your previous review of the pro. Do you prefer this or the pro?
HI Vito, nice review. Which of your Pizza dough recipes you recommend for the Ooni koda?
Vito, would the parbake method that you showed for home oven use work well here? I really like a very crispy bottom and crust but i do not want to burn the top
really love this review! thank you so much for this and for the little tips on how to adapt to the oven.
Great personality, you have good energy
Your the best Vito. Ooni should have a coupon code to purchase their products. Best pizza too. I can’t wait to try your biga recipe.
Thank you for the information and details we need me your opinion on the oven... To buy like him... Yes, my first use of the oven needs more than experience.. Thank you very much and respectfully
Just received my Ooni Karu this week. On saturday, it's time to test it with wood and also on gas. 😋🍕
How much euro?
I just made more poolish. I might have to get one of these ovens. But I figured out how to cook with my oven in preheat to get brown crust on the bottom and top. You just have to run it like you stole it.
My oven max temp is 550 when it hits that I turn on the broiler. With the broiler I think you can reach 700.
Would like to see a video of you making the table! Also, do you recommend cutting pizza with scissors instead of the rolling pizza cutters?
I received my Ooni Koda 16 yesterday (Sept 26), about two weeks after I ordered it, and so there is inventory here. We're going to make our first pizza on it tomorrow, and you've been very helpful.
We're in California, and so we use California olive oil, since like you, we think local is best. We also use California Mozzarella di Bufala, but otherwise use Italian cheeses.
Also if you have good cast iron skillets you don't need to buy more! I've made half sheet pizza in mine with no problem just pay attention while cooking! Awesome
Since it doesn’t have a thermometer, Ooni recommends getting a laser thermometer to measure the temp of the stone before launching the pizza to ensure it doesn’t get burned. 750-800 F is the ideal temp range. Your pizza didn’t look burnt to me though. Great video!
THANK YOU FOR ANOTHER AWESOME PIZZA .KEEP THE PIZZAS COOKING...
My favorite youtuber! 👍🏻😊 Your pizzas make mine look like pancakes or something.😁 I have the little Ooni Koda today, would you recommend the Koda 16?
Best regards
/Pontus
you can lower the flame more, if you push the knob in to the ignite area and turn it down more. you can get it to barely have a flame if you need to. this is how i make my NY style pizza
I got the Koda 12 you got to respect the power of these ovens. Use a Infrared Thermometer go for 752F (400C) on the stone turn flame to lowest setting until you get used to the power
Beautiful oven. I think Ooni did a great job with this one. It's the perfect size.
Great Video Vito! Really good Review Greetings from Germany! Keep up the great work!💪🏻❤️
Absolutely crushed that slice!
I also ordered this oven and I started to learn from your videos. What temperature you are used to pushing the pizza inside the oven?
Excelente video muy bueno el horno ooni!! Cocina muy rápido
Fantastic job. I will subscribe and like. Grazie from Thailand 🇹🇭🙏
Iam using Ooni karu, it has 3 options wood, charcoal and gas, pretty good results really impressed with it
I also need to order one can you share the link please
Oi Oi how much? Thinking of getting one for xmas
Kalen Cwil uk.ooni.com/products/ooni-karu it’s worth it
Hi Vito plz let me know 00 flour is wheat flour or a mixture of wheat and all purpose flour I will surely buy this oven in the future when situation gets ok
Why I am so excited?! It's not even mine. 🤣 Thanks for the review idol Vito! 🥰
Fantastic Review Vito 👍
Bon Appetite 👍🤓🍕🍕🍷
I just got a fontana marinara pizza oven. I used it for the first time last Sunday and it was awesome. What is your thoughts on that brand (Fontana) Vito?
I have an Uuni 2 and its all or nothing. Now I have an Alpha Minuti 5 in order - made in Italia 🇮🇹 bella 👍
Great video Maestro ! Thank you again! I was looking at the ooni, like you said takes practice but it seems good. Grazie Vito !! - Rocco & Maria from Miami Beach. Ci Vediamo !
Ciaooo thanks 🙏
It's not that much practice.
After the 3. Pizza it will run perfectly.
The koda 16 is fantastic