Ooni Koda 16 Pizza Oven - In Depth Review - From Setup to Cook
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- เผยแพร่เมื่อ 5 มิ.ย. 2024
- This is our review of the Ooni Koda 16 pizza oven that can cook a 16 inch Neapolitan pizza in 60 seconds. We take you through setup to cooking and even show you how it cleans up. Does it live up to the hype? Find out in this video.
Amazon: amzn.to/3H7cDUv
Ooni Koda 16 Pizzo Oven - USA: shareasale.com/r.cfm?b=164868...
(The Ooni pizza cutter and both peels can be found on these links as well)
Ooni Koda 16 Pizzo Oven - UK: shareasale.com/r.cfm?b=164868...
Ooni Koda 16 Pizzo Oven - EU: shareasale.com/r.cfm?b=164868...
Ooni Koda 16 Pizzo Oven - FR: shareasale.com/r.cfm?b=174329...
Ooni Koda 16 Pizzo Oven - DE: shareasale.com/r.cfm?b=174329...
Non-slip Silicone Pastry Mat: amzn.to/2TECpXb
Cheap pizza cutter that works very well: amzn.to/3hs2gvY
Laser thermometer (Not the same as mine but close): amzn.to/2Ha3YlW
Caputo Blue 00 Flour - 55 pound bag: amzn.to/39vBxMB
Rolling storage bin for flour: amzn.to/2X2ENdl
Turning peel: amzn.to/3eTe0pR
Pizza screens (Not exactly the same but close): amzn.to/2WGCrk3
Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon Associate we earn a percentage from qualifying purchases. Thank you!
#Ooni, #Koda 16, #Pizza oven - แนวปฏิบัติและการใช้ชีวิต
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Ciao, I'm an Italian White Art master, please don't put basil like this, basil must be put when the pizza comes out of the oven so it doesn't burn and releases all its fabulous essential oils, or, if you really want to put it before cooking , you have to mix it with the tomato ... never put the basil in direct contact with heat, it carbonizes and loses almost all its properties, a warm greeting to you
My family owned a pizza restaurant with 2 wood fired ovens, the launch needs to have corn meal under the pizza, it acts as ball bearings and easily slides the pizza off. If you can afford a wood fired oven, buy one, if not, this oven is a wonderful option.
I have the 16, tip for NY style is to heat the oven like you would normally, maybe 10 more mins. Before launching turn off the oven completely and launch. bake/cook for 2 or 3 mins and rotate, another 2/3 mins. Bottom should be fairly crispy at that point and top should be cooked as well but not browned. Turn the oven on and brown the top, 10/20 seconds max and rotate.
That’s a great idea! Thanks!
I screenshotted your comment
Corn meal instead of flour works great on the pizza peal. It acts like ball bearings and helps a loaded pizza slide right off. I also use corn meal on the hot pizza stone. It keeps a moist pizza from sticking to the stone. It also adds a lite toasted corn flavor.
Another tip- Add a wood chunk to the back corner of the oven. Gives you that authentic wood fired taste. 😋
I recommend BBQ Chicken Pizza
Sweat Baby Ray’s Original sauce
Chunks of chicken
Sliced Red onions
Mozzarella cheese
Dust pizza peel with corn meal.
Place dough on peel.
Spread BBQ sauce just like you would pizza sauce over the dough.
Add cheese.
Toss the chicken in some BBQ sauce, then place chicken on top of cheese.
Add sliced red onion to taste.
Dust pizza stone with corn meal.
Bake pizza. Rotate as needed.
Enjoy. So good. 😋
Cornmeal is about as bad as it gets to launch a pizza. Use a combo if semolina and flour instead.
jutout
Cornmeal is great! Don’t know what your talking about. Others have also commented about it having used it with great success.
I have a customer that has one of these and uses the heck out of it. They have an outdoor kitchen and this sets right next to the built-in grill.
Great Idea 👌👍
no-bs review! Thanks for including the peel review too. I've hardly seen anyone talk about it.
Thanks
❣️ thank you so very much for this video. I’ve been wanting to get an OONI pizza oven!
This is a great great review!
I even shared it on Facebook so people know all about this wonderful pizza
Some tips from when I cooked pizza on the east coast is use simolina under the pizza (or cornmeal if not available) when proofing the dough let it sit in the fridge uncovered for 4-8 hrs (or intill it forms a thin crust) the cover it for 8 hrs intill exterior is soft it’s all in the wrist and pull back
I saw someone else use a pizza screen. They let it cook for a little while until they could take it off the screen, then put it directly back into the over for a few minutes. That worked really well.
Aside from a slight waffle pattern on the bottom, this is they way to go and I have done it this way for years. No folded over messes when launching. I bought several screens in all different sizes and adjust my dough recipes accordingly based on the size of screen I am using
seriously, It is just an amazing video, gas holder and the process is just so amazing
Your pizzas looked good and will get better with time. The best part is the great memories you are creating for you and your family! When your children become adults they will always remember when mom and dad made pizza in the backyard! 😊
hope so
I love the oven, but one little tip. The basil will be put on the pizza after cooking to avoid burning and to receive the full flavor.
People from middle america dont really know that i think
Actually I do but for some reason my wife likes it this way better.
@@chicken4090 People from middle America (like me, I’m from Cincinnati) know nothing about pizza. Not real pizza anyway. It’s all fast food delivery joints around here. There’s one place in Cincy that’s great.. Sorento’s & it’s in Norwood. 🍕
@@Jacen13 believe me i know lol, i dont get pizza out of ny
This is a huge myth. Plenty of pizza places in Naples put basil both before and after. The basil before baking gives it a deeper flavor throughout. And after it is added for additional freshness and fragrance.
I use screens sometimes to make sure the size of pizza pies and Im glad to see the same tips of using PAM on the screen to avoid sticking. Great video !!!!!
P
What PAM ???
Also halfway through the process of using a screen once the dough has firmed up a bit, you can pull off the screen and let it finish directly on the surface
I have been waiting for this to be released for 6 months... Cant wait to order one after I move in a month. Great video. 👍
we used screens when I was a pizza chef. They save the bottom from burning. We insert them after the pizza is already partly baked on the stone, so you slide it under the pie during cooking, not before going in the oven.
Again another great review. Nice to see real families giving clean decent reviews. I wish there was a feature on TH-cam to send certain videos to "un-child friendly" section of the TH-cam site.
Extraordinary video, instructive and fascinating. I'm not going to purchase a pizza broiler any time soon however I will watch out for your next video.
Love it man, I have the older version that is pellet and wood fired. Wow talk about a learning curve. When I have people over at some point we get a smoke out, soooo much smoke. Easy to fix but the oven is a beast. Gets super hot when you get the rhythm of the pellets.
cant believe you only have 4.7k subs, the quality of production is on par with the best on TH-cam. Keep it up, I only see success in your future.
Thank you
Hey, me again. Love your videos. I see after the last video I watched you started to use the wooden peel. The other thing is I use the metal screens when I cook my pizzas in my oven. I would try cooking the pizza on the screen enough so you can move it and then when its stiff enough slide the pizza off the rack and on the oven floor. Another great video. Thanks, Joe
Thank you for helping peoples one day I want to share ideas with you and share your video with my friend and other people.
Nothing more I love than pizza and for only $400 this thing is awesome af, great video!
Thanks
Great job with the video, your family were naturals. You convinced me to buy the 16" model, thanks.
Awesome! Thank you!
I like the technical terms used in this review
Well done! I love the idea of the screen. If I may offer an additional piece of advice on screen use...Use the screen to launch the pie in the oven. After about 25 seconds, the bottom will solidify so just remove the screen and finish baking the bottom of the pie naked against the floor's stone. The screen is a great crutch for a sticky launch but you can ditch it as soon as the bottom is stable.
Great idea, thanks.
I was expecting a few hundred thousand subscribers for this premium content!
Keep it up!
Thanks
Great Review. I really think about getting this one for the next summer. using the moesta pizza ring for the weber kettle at the moment but u gotta refill the wood every 3-4 pizzas which makes it a bit impractical for larger crowds.
Mann, you have got a big family! Respect! Cheers from Belgium... :)
Thanks
Great video, very informative and interesting. I'm not going to buy a pizza oven any time soon but I will keep an eye out for your next video.
Great review - no nonsense. Gave both pros and cons of the oven and it's accessories!
Glad you liked it!
Tip to get a crispier bottom with the screen is to bake the pizza only partly on the screen until the pizza can slide off the screen then finish the pizza on the stone. Works for me when I make high hydration pizza dough and I have a hard time launching the dough with just a peel and flower.
Great review, thanks. I am just heating mine up for the very first time now.
Hope you enjoy it!
Thanks for the great video and review…… very thorough! I didn't realize there were any ovens that allowed for 16" pies.
Great review! I went the camp chef route where the oven sits on a two burner grill. Camp chef is a modular type system with all sort of accessories that sit on the burners. I’ve had good luck with my pizzas so far. Problem is I’m becoming obsessed with pizza making and looking at the Uuni ovens so this was helpful. Couple useless notes.. I have the same dough mat as your family, I use a wood peel for launch and metal out. Corn meal works great on the peel to prevent launch sticking (my pizzas occasionally still stuck with flour) Thanks!
Paul King I’ve seen the Camp Chef system, it looks pretty interesting. For ease of use you can’t beat the Ooni. I started using a raised butcher block to stretch my pizzas then I slide them onto the peel. My wife still likes the mat. I’m going to try semolina for the launch as I’ve gotten a lot of comments saying that’s the way to go. I’ll give it a shot. I’ve used cornmeal but in my experience it burns a little easier than flour.
@paul king I also started with 500degree oven, to grill then purchased the Ooni Pro over 15 months ago and love it. I am also obsessed! I now have 5 neighbors who have purchased Ooni’s and they love it!
I have the Camp Chef too. Debating which route to take. Do you recommend one over the other?
I don’t even cook pizzas but I was so interested in how you crafted and launched those pizzas. Now I want to make a pizza myself...
That's how this all starts!
T 3w
At 330 dollars, if you want you could build a brick oven or a mud oven for under 50 bucks and it'll make great pizzas and bread.
I don't know if anyone asks this question but couldn't you remove the pizza part way through from the screen on the 16 inch pies and then let it cook the rest away directly on the stone?
And when you do you will realise thas only half the fun Enjoy
This oven make a great moments to remenber.
Great review !!, Thanx for posting it and all your side tips too.
Great vid, you covered all the major points and even went out of the box in experimenting
Glad you liked it!
Roccbox makes a great one in the same pricerange. It doesn’t get super hot on the outside, has a build in thermometer and cooks Neapolitan style in just under a minute
Order an Oni. This vid sold me.
Easy to assemble, good strong materials, feels good, looks good.
Love ya dad. Cant wait to hear from my kids. Looks delicious
Great video! I think we need that pizza oven!
if you choose to bake pizza on a screen it is used only for the launch / pre cook -. once the dough is cooked enough for the screen to come off. You could use your peel or a pair of tongs to remove it from the pizza and put it somewhere to cool.
Once you get the bottom crust you desire use the screen or peel to remove the pizza.
When preparing a Neopolitan-style pizza, particularly pizza Margarita, the fresh basil is not added until the pizza is removed from the oven. Otherwise, the basil dries out, crinkles and chars. When I studied pizza-making in Siracusa, Napoli, and Gaeta, I never saw a pizzaiolo put basil on a pizza before cooking.
Yeah, well, that's how my wife likes it.
John Drew I agree 100%
@@DiffFamilyReviews Happy wife, happy life 😉
You can add basil if you put olive oil over the top of pizza before cooking
@@doug3424 Yes. That would work.
I like pizza very much, but I don’t know how to make it. Thanks for sharing the video, I’m starting to learn now.
excellent video I loved this technique to prepare a fabulous pizza I will be attentive to next video
I want to do this with my family. My 2 year old "helps" me make pizza dough! We don't have a stand mixer so do it by hand. Also my gas oven is old and really not great. Maybe when my kiddos get older (wife 7months pregnant with daughter) I will get something like this so we can do pizza night once a week! Love you family, seems like yall have some good times eating good pizza!
Thank you
Awesome review guys!!!!!
Thank you!
I saw a TH-cam ad for this and I knew I had to look this oven up.
Fine corn meal is amazing for the launch medium, the fine gritty texture and flavor is good
I like the Idea of using a screen for bigger pizzas. I don't have one yet, but i think i will get one and give it a try.
After a minute or so you can pull the pizza from the screen and go directly on the stone.
Great review, thanks for all the tips and tricks. I have one for you, try sprinkling corn meal on your wood pizza spatula. The pizza will slide right off, plus it adds a little crunch to the crust. 🍕👌
I’ve done it. It burns a little easier than flour. I’ve started using semolina which is similar.
after 2 mins. slide it off the screen on to the stone. and the bottom with get cooked.
Yep, good idea
@@DiffFamilyReviews the pizza shops i go to, do this
@@DiffFamilyReviews
What about the price thank you
I don't have a pizza oven but for a regular over, I stretch my dough out ON my screen, THEN put the toppings on. For NY style I put the dough by itself (after forking it to prevent puff) in the over (500 degrees) for 4min and then put the toppings on and bake another 4min then broil a minute to get the cheese toasty and pepperonis to crisp n cup
Nice. This is a very helpful video. Thank you for so much
Awesome review ! I was sold on one even without your tips. Can’t wait to get mine!! I just want to make pizza all day lol
I have a Gozney that I use for the smaller pizzas and i own a OONI Kari 16 (I use wood here). My Gozney was $500 and I have not once been disappointed
Thank you so much! I have always had issues launching pizza! I will grab a screen!
Glad I could help!
Nice video
I like the fact that it is gas compared to the wood fired back yard ovens you see looks like you can control temp better. Doesn't seem like the bottom is getting cooked enough. I make a lot of pizzas outside and decided to go with the pizza kettle on a Weber kettle grill. I added a king cooker propane burner in the back and a small BBQ burner in the middle under the stone to get it hot. Stone has to be about 580 to have nice crispy brown bottom. I only do NY style and I find 550 to 600 degrees for about 5 min makes a great pie.
I agree but this oven is not really designed for NY style. My NY style is more of a NY/Neapolitan hybrid which is actually really good. If I'm doing thin and crispy I'll use cast iron or a pizza stone in my home oven.
The kids eating pizza in the pool was the best!!! : )
When I make my ny style pizzas I cook the dough about half way first, then take it out and apply sauce and toppings. Helps immensely with getting that crunchy base.
No no no Christopher
Yeah if you're cooking in a home oven at 500 degrees (realistically more like 450-460) then this is the best way to achieve a NY style crust. I do the same. Fork the dough to prevent huge bubbles, bake 4min, add toppings, bake 4min, broil til the cheese is toasty and pepperonis crisp n cup
Maybe your crust is too thick? I have never had a problem with the crust cooking too much before the toppings were done. Then again, I use a pizza steel. Are you using a stone or a steel?
If the top is burning and you've preheated the stone thoroughly, I would just turn off the flame but keep baking it. I also don't think neapolitan is baked with a flame on top of it, try making smaller pizzas and when you throw them in, turn the flame off or maybe down
I use the screens all the time. I do my pizzas on the grill. I get 600 degrees. Takes about 2 min total to cook a pizza. I can add a bit more toppings (of course the more you put on-may need to lower the temp to cook thru) and get a crispy bottom.
Thanks for that. Great review and I got hungry for Pizza after watching! Nice oven! 😄
Glad you enjoyed it
I saw on bar rescue that you should never roll your dough but hand stretch instead because rolling takes all the air out of it and it needs those little bubbles to properly cook the pizza. It comes out WAY better.
Great review. Might need one of these.
Thanks
here in Brazil, for pizza not to stick to the wood spatula, we use cornmeal instead of flour.
So do real authentic Italian pizza restaurants.
Very Nice video quality & editing ... reflects the effort it must have taken for you to make this 8 min video
Thanks!
You did an awesome review, and kudos to your family and especially to those little helpers, that oven limits your ability to cook other items, I watched other videos were people were trying to push that oven over its limits, and for that type of money it should be capable of much much more, The main downer is the opening height, limited what you can put in that oven, and for the pizza sometimes it just seems like a hit and miss, I got really interested in this thing for our RV motorhome, tried it for a while and sent it back, but for a portable home oven I would go with something like that Alfa ONE Wood Fired Pizza Oven, yes at twice the cost, but can do So much more
Thanks for the compliments. I’ll have to look up that oven!
If you're starting with a screen, as soon as the crust gets cooked enough to slide off of the screen, remove the screen and finish the pizza without it. A pair of aluminum tongs works just fine for that.
I had to give a thumbs up just because the kids are so cute, beautiful family. Enjoy making memories. 🍕😋
Thank you!
Great Video, Excellent Narration, Bon Appetit.
Thank you kindly!
Interesting to see the temps you are hitting. On my oven I'm getting much higher temps, no problem reaching temps even over what Ooni advertises. I load my pies typically with the center deck around 850f, back by the flame it's over 1k. That said I have heard from a few subscribers that they are never able to get the oven to come to full temp even in ideal conditions. I wonder what's going on here?
Your pizzas are looking great. You should give yourself some credit for the launches, you're getting it done a lot better than many! It's a great oven, hard to beat the size and convenience. And yeah don't burn your face off, definitely a possibility. Have fun with the oven and happy pizza making!
Thanks for watching! I’ve seen a couple of your vids as well. As far as the temps go, it might have to do with elevation.
Some guys in a forum talked about the air suply to the burner, and that it isn't set exactly the same at every koda. They were able to tune it to get a bigger flame and hotter temps.
Crusuma, That’s cool. I’m good with these temps, I do a lot more NY style then Neapolitan anyway but it’s definitely still hot enough for Neapolitan.
@@Crusuma yes. If your flanes are orange that's no good. Blue is,what u want
I put the flame at high to get the oven up to the highest temp. Once the pizza goes in, I lower the flame to half. Nobody needs to cook a pizza in 60 seconds.
Good review. really liked hat you included your family in it.
Thanks!
Great review and great family!😊
Thank you!
The back and forth on the pizza rocker killed me lol.
Thanks for the thorough review.
My pleasure!
I love you review on this product, you got me sold in getting one soon. I was wondering what is your recipes for Pepperoni pizza and other pizza? They look wonderful!
I use the pizza app for my dough recipe, and just wing the sauce.
What an excellent guide...
I ordered one a few days ago. It's on backorder for a few months. I ordered the wood and pellet version. I think I can hook gas up to it if I buy the gas connection part. But I love the wood smoke on my pizzas. Plus veggies. I'm planning on not just using it on pizza. But I have a feeling I will be a big hit at camp on the weekends when I use it. I love your taste testers. Adorable. They are the experts.
Since you have it, can you tell me if the oven is big enough to make bread? thank you 🙏🏻
Great review!!! 👍Thank you from Hungary
Thank you
Heat it for 30 mins works best then turn burner down to low . I’ve been using Ooni pizza ovens for approximately 6 years and love them .
Awesome review, Thank you.
Just received my 12 inch ooni, going to use wood fire - wish me luck. Been making home made pizza for past 10 years at 500f in kitchen oven. Looking forward to extra 500F !!!
You’ll love it
This looks amazing
In NYC, they cook the pizza and then do a 2nd heat to get it really crispy. Try that technique! It should work.
So basically just reheat the pizza?
After a year of using Kingarthur bread dough I tried the OO Italian flower and could never get the big puffy edge I got with Kingarthur. I used Fleischmanns yeast for both and made both in the same way under the same conditions as much as possible. I finally went back to Kingarthur. The Kingarthur also had a more robust hearty crunchy bread taste vs a sort of white bread cake taste of the Italian OO grind. The differences were slight but very noticeable when tasted side by side. So it depends on what you like.
I’m actually a big KA bread flour fan.
Would love to get my hand on one of these! 🔥
This is a excellent explanation of video In Depth Review Thanks for share the video
I use flour to keep my pizza from sticking to the screen and then take it off the screen as soon as the dough is set so that it gets that direct stone contact. I have also done this without the screen but moving it onto the stone on a piece of parchment and then taking off the parchment after a minute or so.
Great tip!
SPENCER EXACTLY.
IM IN FOOD SERVICE AND IN OUR AREA IR THERMOMETERS ARE NOT USED BY THE STATE FOR FOOD SERVICE INSPECTIONS JUST FOR THAT REASON AND IT ONLY TELLS THE APPROX SURFACE TEMP NOT THE INTERNAL TEMP.
Great review, thanks for sharing
Thanks for watching!
Top video skills high quality under rated channel
I appreciate that!
After you put the pizza in the oven with the screen, you can remove the screen after your dough develops a crust and finish it on the stone.
Yep, thanks.
As a heads up the purpose of actually putting your dough into balls is to make sure you are working the gluten while you close the dough...it's not just for aethestics
For the "heavy" pizzas that don't slide off the peel(I have the non-perforated metal), I just leave the pizza with the peel in the oven until it cooks a little. Then I slide it off.
super informative video, thank you!!
Thank you!
so useful video. thanks a lot from peru
Great review! Mine just shipped from Amazon and we're going to put your great tips to use ~
How much is it on amazon?
Geo Eve I think we paid around $330