Hello from Alaska- thank you for this video, it is nice to see an honest review and comparison! It is appreciated. I have been wondering about Koda 16 vs Pro as far as propane goes and this video answered perfectly
What a great comparison! I loved the little tips and tricks to get the ooni pro to hit the higher oven temps with the gas burner attachment! Much appreciated!
After about 3-4 months of trying, I decided to take my Ooni to the city dumpster next week. It works beautifully as an incinerator but unfortunately, I don´t have many uses for one.
This is the first video of yours I have seen and I subscribed immediately. Thank you for the in-depth comparison. I have the Pro and have considered adding the Koda. After seeing your honest side by side comparison and taking in to consideration your experience with both I am now more likely just to dig into the hacks you've done for the Pro. I will be taking a look at your other videos now.
I was on the brink of purchasing everything I need to build my own large, brick wood fired oven...thank goodness I decided against it. Saw one in action recently, and I was appalled at how much wood was consumed just to heat the oven, let-alone to _maintain_ heat...and now I hear this experienced wood oven user say the same thing, yeah...so glad I didn't do it. Looking at smaller options now, such as an Ooni.
Not Gary Oldman Yeah that’s actually the thing! But as said in the end of the video... although it is super unreasonable to heat up such a monster you cannot compare it to anything else it’s just like magic somehow… as if some - as if a primary instinct is Activated when you heat up a woodfired oven… 😉 anyway for the occasional pizza party a small oven is really the better choice or should I say the reasonable choice 😎😉
I just got told by a seller that a 16 inch pizza on the pro wasn't really possible, and they want to sell me a 14inch peel as a consequence. Does that sound right - have you made 16inch pizzas on it?
yeah that sounds right man... this is just not possilble in a right way due to the heat difference from the front to the back - santa barbara baker does that in his vids but I'm not quite convinced... I think the right size for a koda 16 pizza is a 13 inch pizza _) greez hinze
Thanks so much for this thorough review! My children just ordered the Pro for me for Christmas but didn't realize it does not have the Natural Gas option which I think would be much easier to deal with since I have it readily available. I was ready to switch to the Koda 16 but now I have my doubts after your great review! Maybe I have to put up with propane, but have a better oven. Once again, thank you!
Michael, thanks so much for your kind words over my review about these two ovens! The Koda 16 is by no means a bad oven which I thought I made clear during the review. It just has some (built in) quircks that maybe could have been avoided. Your natural gas availability is a big point since it can be annoying swapping the propane bottles for years and years to com. You can maybe lend a bottle from a friend and check the pro and keep it if you like it. Do not hassle though if you'd rather get the koda 16 due to your higher convenience. If you do not stretch the pies over let's say 13" or so the heat difference problem becomes less important (thats just not what they advertise at ooni). If you're just into pizza and as a beginner you may even like the koda 16 more due to its bigger opeining and brighter cooking deck. I still have it as well. I'm just more into my BIG Italian ovens right now if you've been following my channel. All the best for YOUR pizza year 2021 and your family from vienna / austria! Hinze
@@hinze55555 Thanks so much for your response. I really appreciate getting your view since you own both ovens. Thanks for clarifying that you also liked the Koda 16, I did not reach that conclusion watching so it's good to see you that you still liked it. I think if the Pro had natural gas it would be an easy decision since as you point out the door on the Pro keeps the temperature constant throughout the oven while the Koda is a bit uneven, but maybe OK for smaller pizzas. The Pro also has a slightly higher ceiling so cooking foods other than pizza is a better option. What did you mean by "brighter cooking deck"? Also, the Pro looks like it has a bigger opening than the Koda - am I mistaken? Best wishes for your 2021 pizza year as well! Mike
I have had the Pro for a year and just got the gas for winter. Last winter was hard to get the wood started and took a long time to get up to temp. With the wood you are always monitoring it for the perfect temp so a bit more work but enjoyable.
I found that you must have a timer for the Koda 16. Anything longer than 30 seconds will burn the pizza. I try to turn at 20 seconds and results are perfect. 2-3 turns and it is done.
To be perfectly blunt I find that the Koda 16 sucks. As the informative video states, the temperature difference between the back and front of the oven is too great. I find that with 70% hydration it is impossible not to burn the crust. Good luck if you buy the Koda 16 !!!
@@zeviklausner1 There are several factors impacting oven temp. Outside ambient air temp and wind at the location of the oven. It's possible that you are encountering two factors that cause more uneven oven temps.
My Ooni Pro is the 2019 revision with 2 big stones instead of the 4 smaller ones. The manual states clearly it is forbidden to use the glass door with the gas burner.
I see Ooni has addressed most of your cons for your Pro with the new Ooni Karu 16 Multi-Fuel Pizza Oven. Do you think you will be purchasing it to try it out? I just ordered mine :)
Hey - yeah great... actually the main issue persists... you still quite somehow cannot use the wood fire because even in the ambassador unboxings the door is full of flue ... I commented on that on the video allready... They have put the Pro concept into a Koda 16 format in a kind of a fusion product that is incredible expensive... I cannot recommend that oven for this price... You do get a pizzaparty ardore for this price with a saputo stone, that is an exceptional oven so I definitly skip on this ooni one - check out my comment on the unboxing video there... th-cam.com/video/ZqXAQKmFd1g/w-d-xo.html
@@hinze55555 I read your comment and will agree the old pro is a great oven. I also own the frya 12, two authentic wood burning ovens and a Camp Chef two pizza dome. Once I receive the new Karu I will let you know what my thoughts are.
As a New Yorker, it's hard to be happy with a 14"in pizza on the pro. The door should be 17" because cooking a 16" you can't launch the pie off the peel; the 16"peel fits only if you lay it completely flat, you lift it even the slightest bit, it gets stuck immediately. I hacked the oven to widen the opening, but I can't get the glass door on, which is sort of useless anyway;. Like you, the difference between the gas burner and the wood isn't significant enough to not just use the propane attachment. Cheers! great video. I mean for a backyard oven, the Pro makes a good 14" inch pizza..it actually cooks the bottom without burning the edges too much but you need to get the feel of it....easy to use with propane...but too much $ for what it's capable of.
I think it's hard to be happy with a 14" pizza on the Pro if the website advertises that a 16" is attainable. If it's not easy to do like people are saying, then it's hardly attainable.
@@notgaryoldman1178 I sent them a complaint. The customer service is pretty good. I think they're going to have to acknowledge you can't launch a 16-inch pie in that oven which is a huge oversight considering the oven can accommodate a large pizza
Great job on the comparison with pros and cons of each. I'm bouncing back and forth trying to decide between purchasing the pro vs the Koda 16. This is the first time I've heard the Koda called a food burning machine LOL but I plan to cook only pizzas so maybe not an issue for me I'm sad to hear the L-shaped burner is more gimmick than useful, but this is good info.
Hey! Thanks for your comment! If you want to hear my opinion on your bouncing problem… If you only are into pizza and you are a beginner I would rather choose the 16 over the pro! It is just easier to handle the pies and you can overcome the faults of the unit quite easily! Good luck 🤞
Hey thanks! I bought the saputo in big size and cut it with an angle grinder! Original size of the stones were 40x30cm the pro uses 45x45cm I think so I cut it into this size 👍
I kind of hope ooni comes out with a new version of the pro. I guess there’s really nothing wrong with the original but, I feel like the style is a little outdated.
Thank you for a very honest and informative comparison of both Ooni ovens. I was leaning towards the Pro but also looking at the Karu. I was also considering the Roccbox. I intend on using any one I decide to get with propane only, norwood or pellets for the same reason you prefer gas over the other fuels.....Cleanup! Have you ever looked into the Roccbox at all? It appears to be very well built and has a gas option. By the way, I like your pizza stone hack.
Thanks for that comment! I did not take a look or try the roccbox. I just did not get my hands on one. From what I can see online I think for me it wold be a little to narrow in the front - you got to get out the pizza to turn it maybe and to check the cooking status of the rear dough sections for you cannot see inside . But I think it's available now and it is by far a well built and solid oven you can enjoy a long time! If Id only go for propane I'd maybe choose the Pizzaparty ardore. People seem to be very happy with it - but it is double the pirce of the roccbox! I'd say just go for one you can get quickly and sell it again if you decide to upgrade... The roccbox has a solid second hand price! You may also check out the alfa pizza one gas option - that's great also! Have fun!
@@hinze55555 Hello again, I checked and the Pizzaparty Ardore and it is not available in the US (too bad, it looks like a nice oven and not too expensive) and the Alfa is way too pricey for me. So looks like it will be a Roccbox or Ooni. I did inquire about a Camp Chef gas pizza oven but I wasn't too happy with the reviews on it. Oh well, i'll wind up with something to satisfy my pizza fetish! Thanks again for your input and stay healthy!
@@mikesr3011 I was looking at the roccbox as well. I done a test with my pizza teacher and there seems to be a design flaw. The top cooks quickly and beautifully, but the bottom is raw. I went to one of the gozney chefs pizza store to check if they were having the same result. I can confirm the two pizzas that I bought were both raw. The tops come out great with the leopard spotting, but the bottom being raw is unforgivable. The ooni pro gives a nice finish on the bottom.
@@MrPastry2010 Very interesting observation. Who would think that can happen in a oven designed specifically for baking pizza. Not I! I'm leaning more towards the Ooni Pro with gas option. I like the larger opening. Although the look/design of the Roccbox and other Ooni ovens are more appealing as far as looks go, performance and size are more important. I wish you could lose the chimney and plug the opening when using the gas fired version as you can with one of their other models. Thanks for the update!
@@mikesr3011 yes, the roccbox is visually more appealing and it does cook the top of the pizza picture perfect. Going with the gas option us a good idea as it will cut out all the black soot, that wood and charcoal create. Just watch out for the base getting too hot on your first pizza. Place a heavy pan on the base for a minute to take out some of the heat. Also don't make my mistake of using a wet cloth on the glass in the door when it's hot. Glass is all cracked now.
Very nice video! Love the vineyards and the content. My thoughts are: they are both energy efficient; pro a bit more. That's nice for a backing a couple of pizza's. There is roam for improvement on temp consistency. More thermal mass would help, but I think this would have a negative effect on energy efficiency. I think an oven with a bit more thermal mass would help. Personally I prefer manual rotating. A round stone would be smaller with less thermal mass. But this is an opinion, not based on facts ;) Keep up the good work and enjoy your nice place!
Hey Pieterjdw! Thanks! Yeah you're absolutely right! More thermal mass makes it less energy efficient... if you're just into pizza it does not really matter... because you can get great pizza out of these small ovens but a dome like in the zio ziro mini or 60 just has a better radiant, convection and conduction heat so the pie rises more evenly... it is as with all this stuff... you get what you pay for... if you want thermal mass you'll have to pay it and you'll have to heat it um :))) thanks a lot for your words and have fun with your pizza!
and... jea check this one out for thermal stability :))) th-cam.com/video/A9xIEvDOsNo/w-d-xo.html that's just insane - that's 10x the pirce of an ooni pro
@@hinze55555 I have watched it; also very nice. Just like your most recent video! Very nice oven, but to pricy for me. Looking for something in between ;)
Great video! I’m shopping for a pizza oven and was looking at the Ooni’s you really helped me make a more informed decision! I was looking at the Ooni Karu 16 they are not selling the pro right now?? Still looking and watching every reviews! Grazie!
The ooni pro has a front with small opening. This prevents most of the heat from flowing away. Couldn't you build such a front for the Koda 16? I suppose that the stone would be heated more evenly and one can realize this pyrolysis function for cleaning. Do you think so?
Hey Powermod! Yeah thanks for your comment and watching! Yeah i did this a view months ago here th-cam.com/video/kouK58iEZU0/w-d-xo.html - you cannot use a “door” on the koda 16 because of the lack of O2 FLOW ... the pro can do this via the ceiling vent... since there is no such vent on the koda 16 you need at least a minimum of air flow for the flame to stay alive... all in all not that good of a construction I would say but hey the oven is also fine if you just do 12-13 inch pizzas or use the rotating stone hack! have fun ! Dont’t forget to share and subscribe for more of my content! greez from vienna - austria!
Very nice comparison video. I really struggle choosing between koda regular vs koda 16. Considering koda 16 has some issues and and ooni koda 12 is like super cheap about 2 times cheaper. Would you recommend going for a smaller one for first oven? Thanks in advance!
Mindaugas Gedvygas If you can afford it just go for the bigger one! The space is nice to have especially when you are a beginner! But you will be very happy with the smaller one as well! I will take the smaller one if I had my pro as well and the bigger one if I had only one oven!
Mindaugas Gedvygas … And! You can have the koda NOW in some shops and you will have to wait for the bigger one for two months or so so just get the normal one
hey, they get the burner for sale separately here in stock! motorgarten.de/ooni-gasbrenner-fuer-ooni-pro-pizzaofen?sPartner=googleshopping&cpkey=wRRS0ePSirftarHSB-41fUy7HU6tTN87tlLG9GE30j8d-q7-nmS3q_BdlFypCh_A&sPartner=adwords&gclid=Cj0KCQjw5eX7BRDQARIsAMhYLP_HrGOZh4q1muSDvdRs0iyf0NmYwZVVoiXL7fVPdonwIBe4rk_Z0A0aAs4rEALw_wcB or you can by directly at ooni.com ooni.com/collections/accessories/products/gas-burner-for-ooni-pro
I’m torn between the Koda 16 and the Karu. The koda seems sturdier and would last longer, is that the case? I like that the karu can do wood, charcoal, and gas however are wood fired pizzas really that much better than gas fired pizzas?
LetOffSomeSteamBennett I‘d only plan to take the Karu if you plan to take it around more .... otherwise take the koda 16! You‘ll have a better learningcurve with this... and you‘ll very unlikely taste the difference!
oh my, great video 👍🏽 I have an order pending for the Koda 16... but this video might have turned my choice toward ... The Ooni Pro.. Just one question : my place is often windy. You said that the pro might suffer from gas burner unexpected shutdown in windy conditions. Will this occur even when the door is closed at high temperature ? Thanks
I just feel like there are a lot of people out there making reviews of pizza ovens before properly learning how to make a decent pizza dough/pizza in general
hm... what's wrong with my pizza/dough - I think there are a lot of people out there commenting about pizza/dough having no clue about what that particular pizza/dough tastes like or should taste like :)
@@hinze55555 I never said yours. I even liked you video. I just saw a bunch of other videos, people trying different pizza ovens, and the pizza/dough look really bad from the begging, so it is had to judge the oven review if the pizza is already bad.
Is it me or the koda 16 is fricken expensive for the amount of material it has ? You can get a lawmower with a motor for half the price or even a huge BBQ with a lot more stainless steel tin .
Pretty typical for a product that is designed well and hasn’t been on the market too long. Keep in mind the Korda is competing with $1500+ pizza ovens too.
Uh...You forget to mention that the Koda 16 has the draw back You experience because in Austria, Poland and the Netherlands the gas supply system is not ideal for the large burner! The gas injector in Austria and Poland are smaller than in other countries. Here in Holland we have A low gas pressure (30ml) Ooni is based in the UK and the US is their main market. Users from those countries don’t experience the lower temperature flame problem and bake beautiful pizza’s To call the L shaped burner A marketing gimmick and A failure is not correct for the countries that don’t suffer from lower pressure systems. The flame on the side is why I bought the K16 because with just A flame in the back or even worse A door, You have no clue what is cooking! I did not want to buy the more expensive Pro because You have to buy (the inferior) gas-burner separately, And the K16 is dedicated to gas. I tuned the gasburner and now It does reach the 420+ C in the middle, Yes You need to spin pizza fast because this is intended for A Neapolitan pizza. You can slowly bake A Roman pizza or bread in A electric oven. Only mod I would still like in my K16 is to buy A biscotto, Servus Grampus,
Always stay polite mate... I have an opinion on my channel and your comments are impertinent because you just can’t stand other people’s opinion.... please revise your statement in a polite way! Servus Nikolo
About the gas pressure. I did a lot of research on that. Basically the gas injectors are adjusted to the 30.37,50 ml gas pressures. So a 50ml version has a smaller injector than the 30 ml. So you get the same amount of gas on all of them.
hinzes'news Servus Grampus, never intended to be in-polite! I’m just passionate about the subject, I’have designed and build pizza wood fired ovens in my quest to make A Verace Pizza Napoletana (Made with A Sourdough from Napels) And have been looking for A solution at home, After the F1 electric oven I was checking out the “Baby” from Valoriani (To expensive) the Adore from Pizza Party, but It seems very difficult to import items like these to the Netherlands, So I finally decided on the Koda 16 and at first I was disappointed on the stone temperature which did not reach the AVPN temp. Until I fine tuned the oxygen inlets, Now I can reach the 420 c. temp in the middle of the stone. I talked to the Benelux supplier of Ooni and he sadly admitted that the focus of Ooni lays in the big market across the sea and the UK. And then again the customers who simply want to have A propane pizza oven that looks nice and will be the center of A garden Pizza party, will not notice A lack of performance unless they happen to live in one of the few countries like ours, and trying to re-create A pie from the Capitol of Pizza👨🏻🍳🍕
I’m very happy now with the tuned K16, despite I’m still triyng to get A Biscotto to Holland. Also happy I don’t need to fire up the stone pizza ovens for 5 ours before I can bake some pizza! So I agree with You for most of the parts, And I admire Your collection of ovens, And Yes Dutch people seem to be very forward with their opinions, Ich weiss... Für nachste pizza oder Flammkuchen, Malzeit! KJ
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
Perfect! Finally honest comparison with ups and downs of both solutions! 👍
By far, the best video I have viewed on these. Appreciated your general comments as well. Some very solid points. Thank you!
Zues Shamarn thanks a lot! It pays well of for people to get some independent info and feedback like yours!
@@hinze55555 Curious, have you tried the Kettlepizza attachment for the Weber Kettle Grills?
Hello from Alaska- thank you for this video, it is nice to see an honest review and comparison! It is appreciated. I have been wondering about Koda 16 vs Pro as far as propane goes and this video answered perfectly
What a great comparison! I loved the little tips and tricks to get the ooni pro to hit the higher oven temps with the gas burner attachment! Much appreciated!
After about 3-4 months of trying, I decided to take my Ooni to the city dumpster next week. It works beautifully as an incinerator but unfortunately, I don´t have many uses for one.
😉 I wouldn’t go that far but hey there’s always room for more th-cam.com/video/UlNLvoz0TXY/w-d-xo.html …
This is the first video of yours I have seen and I subscribed immediately. Thank you for the in-depth comparison. I have the Pro and have considered adding the Koda. After seeing your honest side by side comparison and taking in to consideration your experience with both I am now more likely just to dig into the hacks you've done for the Pro. I will be taking a look at your other videos now.
I was on the brink of purchasing everything I need to build my own large, brick wood fired oven...thank goodness I decided against it. Saw one in action recently, and I was appalled at how much wood was consumed just to heat the oven, let-alone to _maintain_ heat...and now I hear this experienced wood oven user say the same thing, yeah...so glad I didn't do it. Looking at smaller options now, such as an Ooni.
Not Gary Oldman Yeah that’s actually the thing! But as said in the end of the video... although it is super unreasonable to heat up such a monster you cannot compare it to anything else it’s just like magic somehow… as if some - as if a primary instinct is Activated when you heat up a woodfired oven… 😉 anyway for the occasional pizza party a small oven is really the better choice or should I say the reasonable choice 😎😉
The best comparison of both these ovens on TH-cam ! Where can I read more on installing the rotating pizza stone? That is a must have !
here is my main video about it! th-cam.com/video/bW8HJfpgoLI/w-d-xo.html
Great video! Answered all the questions I was wondering plus loads more. Those hacks look cool. Probably ooni will steal those for the next model!
Best comparison video on youtube... Please compare the roccbox too
thanks a lot! If I get my hands on one I'll post a review on it of course!!!!
I really want the pro, as I'm a baker too. So, for now, I've made a pizza oven hack to make do.
I just got told by a seller that a 16 inch pizza on the pro wasn't really possible, and they want to sell me a 14inch peel as a consequence.
Does that sound right - have you made 16inch pizzas on it?
yeah that sounds right man... this is just not possilble in a right way due to the heat difference from the front to the back - santa barbara baker does that in his vids but I'm not quite convinced... I think the right size for a koda 16 pizza is a 13 inch pizza _) greez hinze
Thanks so much for this thorough review! My children just ordered the Pro for me for Christmas but didn't realize it does not have the Natural Gas option which I think would be much easier to deal with since I have it readily available. I was ready to switch to the Koda 16 but now I have my doubts after your great review! Maybe I have to put up with propane, but have a better oven. Once again, thank you!
Michael, thanks so much for your kind words over my review about these two ovens! The Koda 16 is by no means a bad oven which I thought I made clear during the review. It just has some (built in) quircks that maybe could have been avoided. Your natural gas availability is a big point since it can be annoying swapping the propane bottles for years and years to com. You can maybe lend a bottle from a friend and check the pro and keep it if you like it. Do not hassle though if you'd rather get the koda 16 due to your higher convenience. If you do not stretch the pies over let's say 13" or so the heat difference problem becomes less important (thats just not what they advertise at ooni). If you're just into pizza and as a beginner you may even like the koda 16 more due to its bigger opeining and brighter cooking deck. I still have it as well. I'm just more into my BIG Italian ovens right now if you've been following my channel. All the best for YOUR pizza year 2021 and your family from vienna / austria! Hinze
@@hinze55555 Thanks so much for your response. I really appreciate getting your view since you own both ovens. Thanks for clarifying that you also liked the Koda 16, I did not reach that conclusion watching so it's good to see you that you still liked it. I think if the Pro had natural gas it would be an easy decision since as you point out the door on the Pro keeps the temperature constant throughout the oven while the Koda is a bit uneven, but maybe OK for smaller pizzas. The Pro also has a slightly higher ceiling so cooking foods other than pizza is a better option. What did you mean by "brighter cooking deck"? Also, the Pro looks like it has a bigger opening than the Koda - am I mistaken? Best wishes for your 2021 pizza year as well! Mike
where are the links for the hacks? great ideas all around.
th-cam.com/video/bW8HJfpgoLI/w-d-xo.html
th-cam.com/video/neJP2T6qiRU/w-d-xo.html
th-cam.com/video/8vDVyfDI2EQ/w-d-xo.html
@@hinze55555 cool beans. thank you
I have had the Pro for a year and just got the gas for winter. Last winter was hard to get the wood started and took a long time to get up to temp. With the wood you are always monitoring it for the perfect temp so a bit more work but enjoyable.
I found that you must have a timer for the Koda 16. Anything longer than 30 seconds will burn the pizza. I try to turn at 20 seconds and results are perfect. 2-3 turns and it is done.
That's good!!!
To be perfectly blunt I find that the Koda 16 sucks. As the informative video states, the temperature difference between the back and front of the oven is too great. I find that with 70% hydration it is impossible not to burn the crust. Good luck if you buy the Koda 16 !!!
@@zeviklausner1 There are several factors impacting oven temp. Outside ambient air temp and wind at the location of the oven. It's possible that you are encountering two factors that cause more uneven oven temps.
John Hovan thank very much .
Great review. I love my Ooni Pro. Have had it for over a year.
My Ooni Pro is the 2019 revision with 2 big stones instead of the 4 smaller ones. The manual states clearly it is forbidden to use the glass door with the gas burner.
I see Ooni has addressed most of your cons for your Pro with the new Ooni Karu 16 Multi-Fuel Pizza Oven. Do you think you will be purchasing it to try it out? I just ordered mine :)
Hey - yeah great... actually the main issue persists... you still quite somehow cannot use the wood fire because even in the ambassador unboxings the door is full of flue ... I commented on that on the video allready... They have put the Pro concept into a Koda 16 format in a kind of a fusion product that is incredible expensive... I cannot recommend that oven for this price... You do get a pizzaparty ardore for this price with a saputo stone, that is an exceptional oven so I definitly skip on this ooni one - check out my comment on the unboxing video there... th-cam.com/video/ZqXAQKmFd1g/w-d-xo.html
@@hinze55555 I read your comment and will agree the old pro is a great oven. I also own the frya 12, two authentic wood burning ovens and a Camp Chef two pizza dome. Once I receive the new Karu I will let you know what my thoughts are.
As a New Yorker, it's hard to be happy with a 14"in pizza on the pro. The door should be 17" because cooking a 16" you can't launch the pie off the peel; the 16"peel fits only if you lay it completely flat, you lift it even the slightest bit, it gets stuck immediately. I hacked the oven to widen the opening, but I can't get the glass door on, which is sort of useless anyway;. Like you, the difference between the gas burner and the wood isn't significant enough to not just use the propane attachment. Cheers! great video. I mean for a backyard oven, the Pro makes a good 14" inch pizza..it actually cooks the bottom without burning the edges too much but you need to get the feel of it....easy to use with propane...but too much $ for what it's capable of.
I think it's hard to be happy with a 14" pizza on the Pro if the website advertises that a 16" is attainable. If it's not easy to do like people are saying, then it's hardly attainable.
@@notgaryoldman1178 I sent them a complaint. The customer service is pretty good. I think they're going to have to acknowledge you can't launch a 16-inch pie in that oven which is a huge oversight considering the oven can accommodate a large pizza
Great job on the comparison with pros and cons of each. I'm bouncing back and forth trying to decide between purchasing the pro vs the Koda 16. This is the first time I've heard the Koda called a food burning machine LOL but I plan to cook only pizzas so maybe not an issue for me I'm sad to hear the L-shaped burner is more gimmick than useful, but this is good info.
Hey! Thanks for your comment! If you want to hear my opinion on your bouncing problem… If you only are into pizza and you are a beginner I would rather choose the 16 over the pro! It is just easier to handle the pies and you can overcome the faults of the unit quite easily! Good luck 🤞
@@hinze55555 Yes, I appreciate your advice, thanks!
Hi, very good description and comparison.
What size of Saputo biscotto you bought for the Ooni pro?
Thanks
Hey thanks! I bought the saputo in big size and cut it with an angle grinder! Original size of the stones were 40x30cm the pro uses 45x45cm I think so I cut it into this size 👍
I kind of hope ooni comes out with a new version of the pro. I guess there’s really nothing wrong with the original but, I feel like the style is a little outdated.
Me too! I think they will come out with a new pro line to go against the gozney dome
I think they are it will make sense to come out with a new pro
I must have missed it - where did you give us the link to the rotating disc? Looking to buy one asap. Thanks!
Hey Jim! Check out this video with all the info... th-cam.com/video/bW8HJfpgoLI/w-d-xo.html good luck!
@@hinze55555 Thank you so much, I appreciate it!
Thank you for a very honest and informative comparison of both Ooni ovens. I was leaning towards the Pro but also looking at the Karu. I was also considering the Roccbox. I intend on using any one I decide to get with propane only, norwood or pellets for the same reason you prefer gas over the other fuels.....Cleanup! Have you ever looked into the Roccbox at all? It appears to be very well built and has a gas option. By the way, I like your pizza stone hack.
Thanks for that comment! I did not take a look or try the roccbox. I just did not get my hands on one. From what I can see online I think for me it wold be a little to narrow in the front - you got to get out the pizza to turn it maybe and to check the cooking status of the rear dough sections for you cannot see inside . But I think it's available now and it is by far a well built and solid oven you can enjoy a long time! If Id only go for propane I'd maybe choose the Pizzaparty ardore. People seem to be very happy with it - but it is double the pirce of the roccbox! I'd say just go for one you can get quickly and sell it again if you decide to upgrade... The roccbox has a solid second hand price! You may also check out the alfa pizza one gas option - that's great also! Have fun!
@@hinze55555 Hello again, I checked and the Pizzaparty Ardore and it is not available in the US (too bad, it looks like a nice oven and not too expensive) and the Alfa is way too pricey for me. So looks like it will be a Roccbox or Ooni. I did inquire about a Camp Chef gas pizza oven but I wasn't too happy with the reviews on it. Oh well, i'll wind up with something to satisfy my pizza fetish! Thanks again for your input and stay healthy!
@@mikesr3011 I was looking at the roccbox as well. I done a test with my pizza teacher and there seems to be a design flaw. The top cooks quickly and beautifully, but the bottom is raw. I went to one of the gozney chefs pizza store to check if they were having the same result. I can confirm the two pizzas that I bought were both raw. The tops come out great with the leopard spotting, but the bottom being raw is unforgivable. The ooni pro gives a nice finish on the bottom.
@@MrPastry2010 Very interesting observation. Who would think that can happen in a oven designed specifically for baking pizza. Not I! I'm leaning more towards the Ooni Pro with gas option. I like the larger opening. Although the look/design of the Roccbox and other Ooni ovens are more appealing as far as looks go, performance and size are more important. I wish you could lose the chimney and plug the opening when using the gas fired version as you can with one of their other models. Thanks for the update!
@@mikesr3011 yes, the roccbox is visually more appealing and it does cook the top of the pizza picture perfect. Going with the gas option us a good idea as it will cut out all the black soot, that wood and charcoal create. Just watch out for the base getting too hot on your first pizza. Place a heavy pan on the base for a minute to take out some of the heat. Also don't make my mistake of using a wet cloth on the glass in the door when it's hot. Glass is all cracked now.
Very nice video! Love the vineyards and the content. My thoughts are: they are both energy efficient; pro a bit more. That's nice for a backing a couple of pizza's. There is roam for improvement on temp consistency. More thermal mass would help, but I think this would have a negative effect on energy efficiency. I think an oven with a bit more thermal mass would help. Personally I prefer manual rotating. A round stone would be smaller with less thermal mass. But this is an opinion, not based on facts ;) Keep up the good work and enjoy your nice place!
Hey Pieterjdw! Thanks! Yeah you're absolutely right! More thermal mass makes it less energy efficient... if you're just into pizza it does not really matter... because you can get great pizza out of these small ovens but a dome like in the zio ziro mini or 60 just has a better radiant, convection and conduction heat so the pie rises more evenly... it is as with all this stuff... you get what you pay for... if you want thermal mass you'll have to pay it and you'll have to heat it um :))) thanks a lot for your words and have fun with your pizza!
and... jea check this one out for thermal stability :))) th-cam.com/video/A9xIEvDOsNo/w-d-xo.html that's just insane - that's 10x the pirce of an ooni pro
@@hinze55555 I have watched it; also very nice. Just like your most recent video! Very nice oven, but to pricy for me. Looking for something in between ;)
@@pieterjdw the zio would be it!
Great video! I’m shopping for a pizza oven and was looking at the Ooni’s you really helped me make a more informed decision! I was looking at the Ooni Karu 16 they are not selling the pro right now?? Still looking and watching every reviews!
Grazie!
The ooni pro has a front with small opening. This prevents most of the heat from flowing away. Couldn't you build such a front for the Koda 16? I suppose that the stone would be heated more evenly and one can realize this pyrolysis function for cleaning. Do you think so?
Hey Powermod! Yeah thanks for your comment and watching! Yeah i did this a view months ago here th-cam.com/video/kouK58iEZU0/w-d-xo.html - you cannot use a “door” on the koda 16 because of the lack of O2 FLOW ... the pro can do this via the ceiling vent... since there is no such vent on the koda 16 you need at least a minimum of air flow for the flame to stay alive... all in all not that good of a construction I would say but hey the oven is also fine if you just do 12-13 inch pizzas or use the rotating stone hack! have fun ! Dont’t forget to share and subscribe for more of my content! greez from vienna - austria!
Very nice comparison video. I really struggle choosing between koda regular vs koda 16. Considering koda 16 has some issues and and ooni koda 12 is like super cheap about 2 times cheaper. Would you recommend going for a smaller one for first oven? Thanks in advance!
Mindaugas Gedvygas If you can afford it just go for the bigger one! The space is nice to have especially when you are a beginner! But you will be very happy with the smaller one as well! I will take the smaller one if I had my pro as well and the bigger one if I had only one oven!
Mindaugas Gedvygas … And! You can have the koda NOW in some shops and you will have to wait for the bigger one for two months or so so just get the normal one
Mindaugas Gedvygas get a small ooni or Gozney peel with the small koda and you’ll be happy with it!
Thank you very much for this informative video. Vienna looks beautiful.
I see your pizza is closer to the front, have you tried placing it closer to the L corner?
So helpful!
What was the hack you designed to clean your ooni 16 stone? I’m having the same problem and you mentioned that you figured out a solution. Thanks.
Dan B th-cam.com/video/kouK58iEZU0/w-d-xo.html the link should be in the info box ... good luck!!!
hello, thank you for your review, I cannot find pro with gas option, where did you get it?
hey, they get the burner for sale separately here in stock! motorgarten.de/ooni-gasbrenner-fuer-ooni-pro-pizzaofen?sPartner=googleshopping&cpkey=wRRS0ePSirftarHSB-41fUy7HU6tTN87tlLG9GE30j8d-q7-nmS3q_BdlFypCh_A&sPartner=adwords&gclid=Cj0KCQjw5eX7BRDQARIsAMhYLP_HrGOZh4q1muSDvdRs0iyf0NmYwZVVoiXL7fVPdonwIBe4rk_Z0A0aAs4rEALw_wcB or you can by directly at ooni.com ooni.com/collections/accessories/products/gas-burner-for-ooni-pro
I’m torn between the Koda 16 and the Karu. The koda seems sturdier and would last longer, is that the case? I like that the karu can do wood, charcoal, and gas however are wood fired pizzas really that much better than gas fired pizzas?
LetOffSomeSteamBennett I‘d only plan to take the Karu if you plan to take it around more .... otherwise take the koda 16! You‘ll have a better learningcurve with this... and you‘ll very unlikely taste the difference!
@@hinze55555 thanks, and would you say the koda is built better?
oh my, great video 👍🏽
I have an order pending for the Koda 16... but this video might have turned my choice toward ... The Ooni Pro..
Just one question : my place is often windy. You said that the pro might suffer from gas burner unexpected shutdown in windy conditions.
Will this occur even when the door is closed at high temperature ?
Thanks
Yeah it might! So you’re better off with the 16 - wind really is an issue with the pro gas burner! The 16 is way better in this respect!
I don’t know the karu but the koda is built well!!
good narration, interesting to listen to!
Thanks Martin!!!
Excellent video
Where did you get your saputo stones?
I would like to know as well. I dont think it is available in the US.
You really killed me with that italian accent at the end 😅😅😅
MrBlackCoca so check this out… th-cam.com/video/tP5pXA-Pcp8/w-d-xo.html 😂
Krank haha wenn du nicht gerade blonde Haare hättest, könnte man glatt denken das du einer von uns wärst 😅🤣🤣😂
I just feel like there are a lot of people out there making reviews of pizza ovens before properly learning how to make a decent pizza dough/pizza in general
hm... what's wrong with my pizza/dough - I think there are a lot of people out there commenting about pizza/dough having no clue about what that particular pizza/dough tastes like or should taste like :)
@@hinze55555 I never said yours. I even liked you video. I just saw a bunch of other videos, people trying different pizza ovens, and the pizza/dough look really bad from the begging, so it is had to judge the oven review if the pizza is already bad.
Is it me or the koda 16 is fricken expensive for the amount of material it has ?
You can get a lawmower with a motor for half the price or even a huge BBQ with a lot more stainless steel tin .
Pretty typical for a product that is designed well and hasn’t been on the market too long. Keep in mind the Korda is competing with $1500+ pizza ovens too.
Uh...You forget to mention that the Koda 16 has the draw back You experience because in Austria, Poland and the Netherlands the gas supply system is not ideal
for the large burner! The gas injector in Austria and Poland are smaller than in other countries. Here in Holland we have A low gas pressure (30ml)
Ooni is based in the UK and the US is their main market. Users from those countries don’t experience the lower temperature flame problem and bake beautiful pizza’s
To call the L shaped burner A marketing gimmick and A failure is not correct for the countries that don’t suffer from lower pressure systems.
The flame on the side is why I bought the K16 because with just A flame in the back or even worse A door, You have no clue what is cooking!
I did not want to buy the more expensive Pro because You have to buy (the inferior) gas-burner separately, And the K16 is dedicated to gas.
I tuned the gasburner and now It does reach the 420+ C in the middle, Yes You need to spin pizza fast because this is intended for A Neapolitan pizza.
You can slowly bake A Roman pizza or bread in A electric oven.
Only mod I would still like in my K16 is to buy A biscotto,
Servus Grampus,
Always stay polite mate... I have an opinion on my channel and your comments are impertinent because you just can’t stand other people’s opinion.... please revise your statement in a polite way! Servus Nikolo
About the gas pressure. I did a lot of research on that. Basically the gas injectors are adjusted to the 30.37,50 ml gas pressures. So a 50ml version has a smaller injector than the 30 ml. So you get the same amount of gas on all of them.
hinzes'news Servus Grampus,
never intended to be in-polite! I’m just passionate about the subject, I’have designed and build pizza wood fired ovens in my quest to make A Verace Pizza Napoletana (Made with A Sourdough from Napels)
And have been looking for A solution at home, After the F1 electric oven I was checking out the “Baby” from Valoriani (To expensive) the Adore from Pizza Party, but It seems very difficult to import items like these to the Netherlands, So I finally decided on the Koda 16 and at first I was disappointed on the stone temperature which did not reach the AVPN temp.
Until I fine tuned the oxygen inlets, Now I can reach the 420 c. temp in the middle of the stone.
I talked to the Benelux supplier of Ooni and he sadly admitted that the focus of Ooni lays in the big market across the sea and the UK. And then again the customers who simply want to have A propane pizza oven that looks nice and will be the center of A garden Pizza party, will not notice A lack of performance unless they happen to live in one of the few countries like ours, and trying to re-create A pie from the Capitol of Pizza👨🏻🍳🍕
I’m very happy now with the tuned K16, despite I’m still triyng to get A Biscotto to Holland.
Also happy I don’t need to fire up the stone pizza ovens for 5 ours before I can bake some pizza!
So I agree with You for most of the parts, And I admire Your collection of ovens,
And Yes Dutch people seem to be very forward with their opinions, Ich weiss...
Für nachste pizza oder Flammkuchen, Malzeit!
KJ
@@keesjanhoeksema9575 What did you change? And it might be easier to get a stone from broodoven . com