As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks
@@marilson84 Era la sua prima volta con il forno nuovo. Magari deve farci la mano.... Fino a pochi anni fa all'estero la pizza era una cosa abominevole. Adesso vedi tanta gente che a casa si appassiona provando a fare la vera pizza. E una cosa che dobbiamo apprezzare e incoraggiare
@@timbunt8092 Main advantage is price if you want to use gas, Pro is $100 more to start plus you have to buy an add on gas attachment. I've read most people who buy the pro and then get the gas attachment end up using gas all the time after that anyway. Koda 16 also has an L shaped burner which should give better real time control when cooking pizza. Pro is more versatile with different fuel options and a door to hold in heat. I don't believe you can use pellets in the Pro, just wood, charcoal, or gas (with attachment). The Fyra and older models use pellets.
I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked. I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!
Avvampat capisc a mme lol..nice looking pizza..but the bottom should have been coocked a bit more...but anyway nice job..when available in italy..for my terrace?!
Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!
Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.
That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .
@@Elementpunx Perhaps, but the Italians and the Japanese both eat a lot of food made from white flour. Noodles, pasta, pizza etc. Average Italian life expectancy is 83+ while Japan is 84. Neither nation has much of an obesity problem either. It's sugar and too much salt that are the real killers. Take the Filipino diet, which is high in sugar and salt. Average life expectancy of a Filipino is 70.
Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer
I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.
ElCajoia glad I’ve managed to help your decision! If you do decide to buy an ooni oven, please go through my link in the description box of this video as it tell ooni that my videos are working and it helps support the channel! Cheers!
Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza? ie: attempting to get a wood fire flavour in a kitchen oven. I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.
roger B the wooden board is a chopping board. I have a professional turning peel but for the purpose of this video I’m using the standard perforated peel to show beginners how to use it.
Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)
Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda. I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.
Super video but one question - is this suitable to cook inside? Not sure if you have it set up in your kitchen? A quick google seems to offer the view it’s for outdoor use only. Do you have a view? Thanks
Charlie Thackeray hey mate, yea the ovens are designed for outdoor use only - I’m cooking in my garage with the big up and over door open on a rainy day in Scotland, but currently having an outdoor cooking area constructed. Outdoor or properly ventilated areas only 🤙🏼
Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙
I would've probably used a couple of long forks to turn the pizza instead of taking it out and giving it a "cold shock" and interrupting the cooking process. They should come up with a rotating stone option and a hinged cover for the hatch.
Farhad Kazemi rotating stone not required as the base wouldn’t cook evenly. I normally use a turning peel which is designed to turn the peel inside the oven, but like I said in the video, just using a normal peel as that’s what most will have. Professional turning peels are in the region of £50.00 and not everyone has one. It was deliberate using a normal peel.
@@homemadeneapolitanpizza1300 Why wouldn't the base cook evenly if it's rotating? It's heated so if it were rotating, both the base and the top would cook very evenly and you wouldn't have to turn it.
I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.
Use pizza calculator to calculate proofing times. 24 hours for caputo pizzeria in the room temperature is way too long for this dough (given it's like W260-280). Also, when you shape the dough, use "slap and fold " method and instead of dusting your workspace with the flour, just put the dough ball in the flour container so that it would be all covered before shaping the pie. Much less excess flour this way.
Coolek my room temp here is about 15°C, so 24 hours is fine. Very happy with the dough result. I’ve often tried the slap and fold method, and haven’t quite mastered it to a good enough level yet. But I’ll get there. Just having some fun making my pizzas. Good idea about putting the dough ball in the flour though. 🕺🏼🍕
I’m planning to buy one on my trip to the USA, but I’m hesitant if customs will make me any problems on my trip back. Do you have any past experience you can share about this topic?
Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.
Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.
With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.
Zebra hey! Yea, I was probably making the biggest pizzas I could in the standard ooni Koda which means it’s easier to burn the crusts at the back, but less so if I just stuck to, say, 9-10” pizzas. Which is still a nice size. Original Koda is definitely better for portability. I did get success from using a turning peel in the smaller Koda, there’s a little bit of a knack to it though. You get the hang of it fairly quick.
Hi Rob I get the same issue as you with the Kodak 12 inches : we need to wait a lot (when you are hungry) between 2 pizza. Did you make some tests with the new one ? Which temperature do you get in the center just after having one pizza cooked ? How much time do you need to wait before starting a new one ? For the 12inches Korda I usually make a pizza each 8 minutes. Thx for your feedback.
@@homemadeneapolitanpizza1300 Thanks! Would you say they could be used to store ready prepared uncooked pizzas on it? I am looking for something to store pizzas temporarily to prepare like 6 pizzas and cook them back to back for my guests. I wonder wether the high hydration dough might stick to that material or if they could be transferred easily to the pizza peel even after a couple of minutes resting on the mesh.
@@homemadeneapolitanpizza1300 would you mind sharing a discount code (privately) on here, if you still have some? I don't have Insta. This neapolitan girl in California needs her pizza!😜 thanks!
It’s not something I’d do, and because the pizzas cooks so quickly, it’s not long enough to pick up much smokey flavour either. There was a comparison between wood cooked and gas cooked 90 second pizza and the person didn’t think there was any taste difference - yet to test myself though!
@@homemadeneapolitanpizza1300 This is so interesting! I heard numerous times of guys listing the "wood smoke flavour" as one of the advantages of having a traditional stone oven but I can totally see that being a bit questionable... Vision bias probably indeed!
Hallo. Very nice oven. Can please pull out the stone to see the shape of it? I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it. Also I will replace with a stone 2.5 cm thick. Thanks if you can help me in that
To me, that base just isn’t cooked enough. If the oven stone is not capable of evenly cooking the bottom of the pizza at high temp, then that would be a deal breaker for me
If you wanted a more crisp base or cooked further, then people usually turn the flame down a little so the top takes another 30-60 seconds to cook and you’d get the base you desire that way. Flame management. I could’ve allowed the stone to get hotter and still cook in the short time but I was happy with my result 😁
Is it possible to cook a pizza without having the burn marks on the crust? I understand that these are kind of the point of these ovens but, I have a few people that would like theirs without them. Is it just finding the right temp or moving the pizza enough or is it just impossible?
There is a technique for cooking an American style crispy pizza, and it’s essentially letting the oven get to full temperature, launching the pizza in and completely turning the flame off. Leave it for a few mins, turn it a couple times and perhaps reignite on the lowest setting. Instead of a 90 second cook, it takes about 4-5 mins, but produces that style of pizza. Hope that makes sense. I think ooni may have created a video demonstrating this 😁
MiaSanMia hey! I use an app on my phone called PizzApp. Try to use “00” flour. I use Caputo Pizzeria Flour, and on the app settings, set 65% hydration with 3% salt and it gives me all the measurements. I let this dough proof for 24 hours at room temperature (18 hours in bulk, 6 hours formed in dough balls).
Not on this oven, I just leave the flame on full, however when I started out using the smaller Koda 12, I would turn the flame down a bit after I launched my pizza to slow down the cook and give me some time.
They aren’t certified for indoor use, outdoor only as it needs proper ventilation for carbon monoxide. Same as a bbq. I’m cooking here in my garage beside the open up-and-over door and the back door open to have an airflow/ventilation. 9/10 though I cook outside properly though!
@@homemadeneapolitanpizza1300 ok, thank you for the information. That was my concern because I have only tried lighting it up inside my flat and momentally felt fumes and heat. The oven goes to the balcony 😁 Greetings from Poland 🤜
Nathan Green basically, I’ve not yet mastered it 🤣 I find what I do fairly easy and I don’t want to mess up my dough. But I’ll get the hang of it eventually 😀
@@homemadeneapolitanpizza1300 I found once I tried it a couple times I got the hang of it really quickly now I always use the slapping technique but I understand
Really Good Pizza 🤩 do you have some ideas for my ooni fyra how i can get constant temperatures? My problem is to be at the right time when the pellets are getting empty 😫 Thanks and BR Gabriele
Definitely some raw/under cooked base patches there - I'm just not a fan of chewy raw dough, my personal preference is a thin crispy base. I'm genuinely considering one of these ovens, any ideas how to do what i like? lower temp, slightly longer in?
Turbo Mini TV that would certainly give you a more American style/crispy pizza! A lower stone temp, low flame and longer in the oven would reap those results absolutely!
Hola amigo. 3 cosas. 1.- Ese quemador está haciendo mala combustión la llama debe ser azul, contaminaste toda la comida. 2.- No se queman tanto las pizzas se sacan doradas y crocantes pero no quemadas. 3.- Ponele más queso RATON. Saludos.
Only certified for outdoor use only. Cooker flame and the gas burner on the pizza oven burn gas differently - I’m in my garage here beside the big up-and-over door for proper ventilation, but usually cook in the garden now.
Interesting if you find you need to turn it less in future due to the l shape flame. Once you have spent more time using it would you recommend the price increase over the standard koda for the extra space
Max Clark the L shape burner does make the cook nicer, in the original Koda the flame and head it so concentrated at the back, and needed a good few turns where as this didn’t. The extra space makes the cook a lot easier. I found with the original Koda when I made a big pizza that fit the stone fully (probably stretching the capacity of the oven) the back crusts could burn easy. The Koda 16 size allows the pizza to be further from the flame, and you get good visuals with the bigger front to see how it’s cooking. Really happy with it, I’ll be making a good few videos with this oven to see its full potential!
Fawaz Haj Hammad for longer cold proves then it’s better with a stonger flour like Caputo Nuvola Super. I’m very happy with leaving my dough at room temperature though.
Rui Feliciano hey! I found that on eBay actually, along with the mesh trays. It’s good for letting the base cook before going on a plate so it doesn’t get too soggy.
the base of the oven should be rotatable while the pizza is cooked, thus avoiding having to remove it 4-5 times ... put the pizza in, press a button, rotate while cooking and in a minute it is done .
@@homemadeneapolitanpizza1300 sorry for my english, but do you understand me? I know turning it is fun, I mean it could be easier if the oven could rotate.
No worries, I understand! Some people have made modifications to allow this but nothing official yet. Perhaps sometime in the future! Happy pizza cooking 😁
great vid, i liked it, not bad 4 an irish ladd lol... so where do you find that dough, what is that made from semolina? was the chese wisconsin origin, not buffalina?wtf thnaks
Just a bit of advice, that pizza looks ok but next time cook it a little less. The mozzarella shouldn't be burnt because the digestion will be more difficult and there is a slight risk of stomach pain ;) word of Italian in love with pizzas! :)
Question... 1. How come they did not make flames/burners in "U" shape rather than "L" 2. Would we benefit from making a steel base hack instead if stone? 🙃
steel would propably heat the bottom of the pizza too fast, and it would burn quickly. I guess they choosed to make flames in L shapes to cook half of the pizza, so that when you rotate your pizza you can cook the other half. With a U shape, you would undercook only one side, and it would be harder to correct.. I guess !
Hey Rob! I'm a big fan of ooni and you're doing a great job! Wanted to write you personal message but this function is not available anymore (ups looks I was using TH-cam for just watching too long) Is there a way to contact you? I wanted to order myself finally a Koda 16, may I ask you some questions 😁
I want the 16, but my gf says it's too large and that the 12" one is fine. Will the 12" work well or do you think it's better to just get the larger one?
The Koda 12 is a fine machine! But it’s limited to smaller personal sized pizzas - you can manage 12” but not at the beginning as it’s easy to burn the crusts. 9-10 inch is perfect to start with because of the cooking size and the flame being so fierce. The Koda 16 is great too, much more cooking space, L shaped burner makes it easier and I usually make 12-14” sized pizzas. Much less portable though as it is bigger and heavier. Both have their pros and cons. In truth, I only really use my koda 16 now.
hola. la llama amarilla es mala, ya que el gas glp suele ser muy contaminante, quedara lindo el hornito con esa llama, pero tiene que ser celeste. se regula abriendo el regulador de AIRE PRIMARIO del quemador. saludos.
As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks
Si ma ha bruciato il formaggio che non sembra affatto mozzarella. Non ci siamo ancora
@@marilson84 Era la sua prima volta con il forno nuovo. Magari deve farci la mano.... Fino a pochi anni fa all'estero la pizza era una cosa abominevole. Adesso vedi tanta gente che a casa si appassiona provando a fare la vera pizza. E una cosa che dobbiamo apprezzare e incoraggiare
Man, I loved every minute of your video. Got in the game myself about a year ago with an ooni pro. This koda 16 already seems like a better option.
What is better about the Koda than then Pro? The Propane vs pellet? or is it a size issue? I’m investigating which one to get.
@@timbunt8092 Main advantage is price if you want to use gas, Pro is $100 more to start plus you have to buy an add on gas attachment. I've read most people who buy the pro and then get the gas attachment end up using gas all the time after that anyway. Koda 16 also has an L shaped burner which should give better real time control when cooking pizza. Pro is more versatile with different fuel options and a door to hold in heat. I don't believe you can use pellets in the Pro, just wood, charcoal, or gas (with attachment). The Fyra and older models use pellets.
I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked.
I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!
Avvampat new slang ahahahah
Avrei detto lo stesso anch'io!!!
Come on, he’s using the oven for the first time and made a decent Napoletan style pizza and you just came from Italia Squisita to bully him!🤭
@@CB-fv4vv .. be happy that he did not send somebody with a knife .. after all he is from Salerno
Avvampat capisc a mme lol..nice looking pizza..but the bottom should have been coocked a bit more...but anyway nice job..when available in italy..for my terrace?!
Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!
Nice, shame the base isn’t a little more cooked but finally a review where someone actually showed the under side of the pizza
Currently looking at the 12 and 16, the size difference is crazy, glad I’ve watched this
Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.
That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .
Awesome oven, looks massive tho, I was planning to buy the smaller one but now I’m not sure, the extra space on the 16 looks great. Great video buddy
I like a bit more char in the pizza bottom. Can it be achieved by heating the stone for longer?
Why did you buy the bigger one, for more pizzas or?? Good video full of info, thanks.
Coor looks incredible. I'd end up eating too much pizza if I had this.
Is there such a thing as “too much pizza”?
I think fresh baked pizza is not bad for you. It's just white bread woth tomatos and a bit mozzarella
@@milanfpv5099 Flour is very unhealthy.
@@Elementpunx Perhaps, but the Italians and the Japanese both eat a lot of food made from white flour. Noodles, pasta, pizza etc. Average Italian life expectancy is 83+ while Japan is 84. Neither nation has much of an obesity problem either. It's sugar and too much salt that are the real killers. Take the Filipino diet, which is high in sugar and salt. Average life expectancy of a Filipino is 70.
@@heroictesticles6870 you never proved anything with your statement.
Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer
I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.
ElCajoia glad I’ve managed to help your decision! If you do decide to buy an ooni oven, please go through my link in the description box of this video as it tell ooni that my videos are working and it helps support the channel! Cheers!
Nice one! Do you knead the dough by hand or u use some mixer?
Roughly how long does one canister of gas last depending on use? Before having to get more 😀
Nice question
From naples, that pizza looks yummy
A parte la mozzarella che sembra di plastica... ma va bene... io ho l'ooni koda , quello piccolino... e va da Dio
@@cialiniivan3691 hahah vero
Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza?
ie: attempting to get a wood fire flavour in a kitchen oven.
I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.
The weakpoint is the Pizza stone on the bottom, that did not get enough from below. The crust is already ready but the base is not really crispy
FYI. The wood peel is what you use to put the pizza in. You use the metal one to turn and remove
roger B the wooden board is a chopping board. I have a professional turning peel but for the purpose of this video I’m using the standard perforated peel to show beginners how to use it.
Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)
Are you cooking indoors? Do you think it is suitable for use in a kitchen?
Matthew Funnell no sir, I’m in my garage with the big front door open for proper ventilation. I wouldn’t use this indoors/in my kitchen
Hi, great video, may I know where to find the metal accessory with multiple shelves that you use when you take out the pizza?
Hey Luigi! I found that on eBay. Pizza stand and pizza screens 😁
Hey mate, you have a link for the pizza screen tier holder?
Nice video mate ! Would love to see the turning peel exploiting the extra space in the koda 16.
Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda.
I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.
Super video but one question - is this suitable to cook inside? Not sure if you have it set up in your kitchen? A quick google seems to offer the view it’s for outdoor use only. Do you have a view? Thanks
Charlie Thackeray hey mate, yea the ovens are designed for outdoor use only - I’m cooking in my garage with the big up and over door open on a rainy day in Scotland, but currently having an outdoor cooking area constructed. Outdoor or properly ventilated areas only 🤙🏼
Great info, good looking pizza. Do you think it would work well with a par baked shell from a bakery?
Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙
I would've probably used a couple of long forks to turn the pizza instead of taking it out and giving it a "cold shock" and interrupting the cooking process. They should come up with a rotating stone option and a hinged cover for the hatch.
Farhad Kazemi rotating stone not required as the base wouldn’t cook evenly. I normally use a turning peel which is designed to turn the peel inside the oven, but like I said in the video, just using a normal peel as that’s what most will have. Professional turning peels are in the region of £50.00 and not everyone has one. It was deliberate using a normal peel.
@@homemadeneapolitanpizza1300 Why wouldn't the base cook evenly if it's rotating? It's heated so if it were rotating, both the base and the top would cook very evenly and you wouldn't have to turn it.
excellent vid! will probably get the 16"! Thanks!!!
I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.
Use pizza calculator to calculate proofing times. 24 hours for caputo pizzeria in the room temperature is way too long for this dough (given it's like W260-280).
Also, when you shape the dough, use "slap and fold " method and instead of dusting your workspace with the flour, just put the dough ball in the flour container so that it would be all covered before shaping the pie. Much less excess flour this way.
Coolek my room temp here is about 15°C, so 24 hours is fine. Very happy with the dough result.
I’ve often tried the slap and fold method, and haven’t quite mastered it to a good enough level yet. But I’ll get there. Just having some fun making my pizzas. Good idea about putting the dough ball in the flour though. 🕺🏼🍕
I’m planning to buy one on my trip to the USA, but I’m hesitant if customs will make me any problems on my trip back. Do you have any past experience you can share about this topic?
Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.
If you used this commercially - you don't need a hood? That would take the cost down significantly! How good is it? Honestly..
Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.
Do you recommend it to start a small business? Thank you.
With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.
Zebra hey! Yea, I was probably making the biggest pizzas I could in the standard ooni Koda which means it’s easier to burn the crusts at the back, but less so if I just stuck to, say, 9-10” pizzas. Which is still a nice size. Original Koda is definitely better for portability. I did get success from using a turning peel in the smaller Koda, there’s a little bit of a knack to it though. You get the hang of it fairly quick.
my flame is much smaller on high than yours - do you have any tips? My gas is full
Hi Rob I get the same issue as you with the Kodak 12 inches : we need to wait a lot (when you are hungry) between 2 pizza. Did you make some tests with the new one ? Which temperature do you get in the center just after having one pizza cooked ? How much time do you need to wait before starting a new one ? For the 12inches Korda I usually make a pizza each 8 minutes. Thx for your feedback.
philmtx3fr hey! Next video, I’ll make sure I include the temp of the stone after the cook and how long it takes to get back to temperature 😊
How does this compare with the Camp Chef Italia Artisan Oven and the PZ90 which sits atop the PRX 90 cooktop?
Nice one! What are those Pizza trays at 8:48 called? Where did you get them?
André Jerschke hey bud, I found that on eBay actually; same with the mesh pizza trays.
@@homemadeneapolitanpizza1300 Thanks! Would you say they could be used to store ready prepared uncooked pizzas on it? I am looking for something to store pizzas temporarily to prepare like 6 pizzas and cook them back to back for my guests. I wonder wether the high hydration dough might stick to that material or if they could be transferred easily to the pizza peel even after a couple of minutes resting on the mesh.
so i wanted to order an oven but there is this mBar gas pressure thing is it really important ? because i don't know what dose it do
Might try shutting it off so it can stay in longer to cook the bottom a little more. But job well done.
Do you have the recipe for the dough? Great video gonna buy one
Did you try the biga method in cooking?? Do you think 48 hours gives the same flavour of biga method?
What size Ooni Pizza Peel did you use in this video, was it the 12" or the 14"?
Thank you in advance
What is the width between the 2 front legs ... just trying to figure out what size table/cart I need to out the Ooni on. Thanks!
Sorry, just seen this! 21.5 inches across. A 25x25in table would fit it nicely with enough space.
@@homemadeneapolitanpizza1300 would you mind sharing a discount code (privately) on here, if you still have some? I don't have Insta. This neapolitan girl in California needs her pizza!😜 thanks!
Why is the stone that thin? No issue with temperature and bottom crust? What about baking multiple pizzas in a row?
Any ideas for getting wood kinda smoke? I guess you could let a couple of woods burn inside there or is it not recommended?
It’s not something I’d do, and because the pizzas cooks so quickly, it’s not long enough to pick up much smokey flavour either. There was a comparison between wood cooked and gas cooked 90 second pizza and the person didn’t think there was any taste difference - yet to test myself though!
@@homemadeneapolitanpizza1300 This is so interesting! I heard numerous times of guys listing the "wood smoke flavour" as one of the advantages of having a traditional stone oven but I can totally see that being a bit questionable... Vision bias probably indeed!
Hallo. Very nice oven.
Can please pull out the stone to see the shape of it?
I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it.
Also I will replace with a stone 2.5 cm thick.
Thanks if you can help me in that
Hey! I’ll try. The stone isn’t a standard square or rectangle, it’s a custom shape that fits the new design.
Loved the video. Which dough recipe do you use? I couldn’t see it on your videos
Where did you get your dough boxes? I like the grey color and the size makes it so it will fit inside a standard refrigerator if need be.
Jason Moore all info in the description box 😊
Nice video m8. I am waiting for the Koda 16 to arrive here in Canada and I'm ordering one for sure.
Congrats on the great looking pizza and stay safe.
To me, that base just isn’t cooked enough. If the oven stone is not capable of evenly cooking the bottom of the pizza at high temp, then that would be a deal breaker for me
If you wanted a more crisp base or cooked further, then people usually turn the flame down a little so the top takes another 30-60 seconds to cook and you’d get the base you desire that way. Flame management. I could’ve allowed the stone to get hotter and still cook in the short time but I was happy with my result 😁
Is it possible to cook a pizza without having the burn marks on the crust? I understand that these are kind of the point of these ovens but, I have a few people that would like theirs without them. Is it just finding the right temp or moving the pizza enough or is it just impossible?
There is a technique for cooking an American style crispy pizza, and it’s essentially letting the oven get to full temperature, launching the pizza in and completely turning the flame off. Leave it for a few mins, turn it a couple times and perhaps reignite on the lowest setting. Instead of a 90 second cook, it takes about 4-5 mins, but produces that style of pizza. Hope that makes sense. I think ooni may have created a video demonstrating this 😁
Hi, please do you have a recipe for making the dough to share? Loving it!!
MiaSanMia hey! I use an app on my phone called PizzApp. Try to use “00” flour. I use Caputo Pizzeria Flour, and on the app settings, set 65% hydration with 3% salt and it gives me all the measurements. I let this dough proof for 24 hours at room temperature (18 hours in bulk, 6 hours formed in dough balls).
@@homemadeneapolitanpizza1300 thank you so much!
@@homemadeneapolitanpizza1300 I see several apps by that name. Who makes the one that you use?
this is the expert for pizza dough th-cam.com/video/xA-mwJcNBzA/w-d-xo.html
Great video, can you tell me where you got your gray proofing dough box? Thanks
Solent plastics, it’s the euro stacking tray 😁
Hi thanks for the video. How do you manage the heat while cooking? Do you set the flame to minimum after you get to 430 on the center of the atone?
Not on this oven, I just leave the flame on full, however when I started out using the smaller Koda 12, I would turn the flame down a bit after I launched my pizza to slow down the cook and give me some time.
Do you cook indoors? If yes, don't the fumes cummulate inside? Isn't the oven heating up the room much?
They aren’t certified for indoor use, outdoor only as it needs proper ventilation for carbon monoxide. Same as a bbq. I’m cooking here in my garage beside the open up-and-over door and the back door open to have an airflow/ventilation. 9/10 though I cook outside properly though!
@@homemadeneapolitanpizza1300 ok, thank you for the information. That was my concern because I have only tried lighting it up inside my flat and momentally felt fumes and heat. The oven goes to the balcony 😁 Greetings from Poland 🤜
Great video! Do you mind me asking where you got the cool pizza cooling rack? Can't find one anywhere...
Hey Stuart, I found that on ebay :)
I've always wondered why you dont use the traditional slapping technique to stretch the dough, just a wee question, love from Glasgow keep it up
Nathan Green basically, I’ve not yet mastered it 🤣 I find what I do fairly easy and I don’t want to mess up my dough. But I’ll get the hang of it eventually 😀
@@homemadeneapolitanpizza1300 I found once I tried it a couple times I got the hang of it really quickly now I always use the slapping technique but I understand
Yes! A 16" version!
i usualy make 1 pizza for 2 people usually do i would push this to the limit as I do my usual oven
Hey. The boxes in which you store the pizza dough, the gray ones. What is the dimension of the lid? and whose production are they?
zakapior_z_izerbejdżanu they’re from Solent plastics. Link in the description!
@@homemadeneapolitanpizza1300 thank's 👍👍👍🤠🤠🤠
Really Good Pizza 🤩 do you have some ideas for my ooni fyra how i can get constant temperatures? My problem is to be at the right time when the pellets are getting empty 😫 Thanks and BR Gabriele
Next time use original mozzarella and not that cheese.
Giuseppe Torchia send me a pound
Μπορείς να ζήσεις ψωμί με αυτή την συσκευή;;
where do you get caputo pizzeria flour in the UK?
renny_S I got 25kgs a while ago from A Di Maria
Great Video. Where did you source the cheese, Those mini balls look awesome and super easy to use
how hot does it get underneath that unit? I'm wondering if it'll be safe for my boat.
I just started watching, with no knowledge of this channel, and all I can think about is cooking some good, traditional, Scottish pizza.
The name of the channel is Neapolitan Pizza. This is the proper one.
Definitely some raw/under cooked base patches there - I'm just not a fan of chewy raw dough, my personal preference is a thin crispy base.
I'm genuinely considering one of these ovens, any ideas how to do what i like? lower temp, slightly longer in?
Turbo Mini TV that would certainly give you a more American style/crispy pizza! A lower stone temp, low flame and longer in the oven would reap those results absolutely!
The center underneath didn't looked cooked enough .I didn't hear much of a crunch also. It looks like a powerhouse oven thou.
I don't want it to be crunchy, it's a traditional neapolitan style pizza. Should be soft and puffy.
Would you say the kids 16 is better than the standard smaller version?
Hola amigo.
3 cosas.
1.- Ese quemador está haciendo mala combustión la llama debe ser azul, contaminaste toda la comida.
2.- No se queman tanto las pizzas se sacan doradas y crocantes pero no quemadas.
3.- Ponele más queso RATON.
Saludos.
How to buy oven ooni for making pizza
For india on amezon one line 🙏🙏
Are you cooking that indoors? Does the underside of the oven get hot?
Stunning! They are all outdoor, but probably no problem te use this controlled indoor right?
Do not use this indoors under any circumstances.
Loved the video. Is the oven safe for indoor use?
Liam Kelly outdoor or very well ventilated, this was filmed in my garage by the door.
Can you connect it in the kitchen? I got gas supply in my kithen that is for the cooker. Can I use it on this oven instead?
Only certified for outdoor use only. Cooker flame and the gas burner on the pizza oven burn gas differently - I’m in my garage here beside the big up-and-over door for proper ventilation, but usually cook in the garden now.
@@homemadeneapolitanpizza1300 ok Thank u, that's a shame it can't be used indoor. Maybe I just need to buy a cooker with gas oven then
might have to buy one ... looks great
I love it. They’re so good! If you do purchase, please go through my links in the description box 😁
Interesting if you find you need to turn it less in future due to the l shape flame. Once you have spent more time using it would you recommend the price increase over the standard koda for the extra space
Max Clark the L shape burner does make the cook nicer, in the original Koda the flame and head it so concentrated at the back, and needed a good few turns where as this didn’t. The extra space makes the cook a lot easier. I found with the original Koda when I made a big pizza that fit the stone fully (probably stretching the capacity of the oven) the back crusts could burn easy. The Koda 16 size allows the pizza to be further from the flame, and you get good visuals with the bigger front to see how it’s cooking. Really happy with it, I’ll be making a good few videos with this oven to see its full potential!
Why you dont put the dough in refrigerator?!! Do you think it is better with 24 h room. Temperature?!
Fawaz Haj Hammad for longer cold proves then it’s better with a stonger flour like Caputo Nuvola Super. I’m very happy with leaving my dough at room temperature though.
Great review, thanks!
Where's that pizza cooling rack from?
Rui Feliciano hey! I found that on eBay actually, along with the mesh trays. It’s good for letting the base cook before going on a plate so it doesn’t get too soggy.
@@homemadeneapolitanpizza1300 I just noticed you cut it off, I was going crazy trying to find one with those slots
Link that pizza tray rack my man... Do want.
The pizza looks delicious! Thanks for the video. Available for order in Australia yet?
the base of the oven should be rotatable while the pizza is cooked, thus avoiding having to remove it 4-5 times ... put the pizza in, press a button, rotate while cooking and in a minute it is done .
Turning it is aaaall part of the fun😁
@@homemadeneapolitanpizza1300 sorry for my english, but do you understand me? I know turning it is fun, I mean it could be easier if the oven could rotate.
while the oven is rotating you can make another pizza...hahaha
No worries, I understand! Some people have made modifications to allow this but nothing official yet. Perhaps sometime in the future! Happy pizza cooking 😁
@@homemadeneapolitanpizza1300 pizza forever!
great vid, i liked it, not bad 4 an irish ladd lol... so where do you find that dough, what is that made from semolina? was the chese wisconsin origin, not buffalina?wtf thnaks
Scottish! Homemade dough using the pizzapp/ooni app. I use Caputo 00 Pizzeria flour in this video and the cheese is fior di latte
Just a bit of advice, that pizza looks ok but next time cook it a little less. The mozzarella shouldn't be burnt because the digestion will be more difficult and there is a slight risk of stomach pain ;) word of Italian in love with pizzas! :)
Imma say it. Yup. Pizza, GOOD Pizza...is an American thing. It just is. Not to say it can't be done elsewhere...
But yeah, don't burn the cheese!
@@DanAllen1 hahaha ok champion, sure
Hi! I have read in a forum that there was a 20% discount for people who work in the healthcare system. Do you know something about that?
Ully I think that was UK NHS related but Ooni’s online chat function is brill, they’ll help.
Can you make a bigger pizza and a video of it pls? It would be interesting if it works well with a bigger pizza than for the original koda
Yep, next video i'll try make a 16".
does it get good crust on the bottom? I didn't see any browning on the bottom at all, looked super soft and almost doughy
Neapolitan style is exactly that, supposed to be foldable! I’ll trial some NY style/crispy style pizza sometime 😁
Beautifully cooked pizza and gorgeous crust. Why don't you use mozzarella tho? With fast cooking like this it will not release too much water.
Question...
1. How come they did not make flames/burners in "U" shape rather than "L"
2. Would we benefit from making a steel base hack instead if stone? 🙃
steel would propably heat the bottom of the pizza too fast, and it would burn quickly. I guess they choosed to make flames in L shapes to cook half of the pizza, so that when you rotate your pizza you can cook the other half. With a U shape, you would undercook only one side, and it would be harder to correct.. I guess !
Hey Rob! I'm a big fan of ooni and you're doing a great job! Wanted to write you personal message but this function is not available anymore (ups looks I was using TH-cam for just watching too long)
Is there a way to contact you? I wanted to order myself finally a Koda 16, may I ask you some questions 😁
I want the 16, but my gf says it's too large and that the 12" one is fine. Will the 12" work well or do you think it's better to just get the larger one?
The Koda 12 is a fine machine! But it’s limited to smaller personal sized pizzas - you can manage 12” but not at the beginning as it’s easy to burn the crusts. 9-10 inch is perfect to start with because of the cooking size and the flame being so fierce. The Koda 16 is great too, much more cooking space, L shaped burner makes it easier and I usually make 12-14” sized pizzas. Much less portable though as it is bigger and heavier. Both have their pros and cons. In truth, I only really use my koda 16 now.
Excellent video please make one on how you make the dough 🙏🏼
Link here for proper dough. th-cam.com/video/xA-mwJcNBzA/w-d-xo.html
Hiya love the video , do you still have a discount code available.... really want one of these. Thank you
Hey Susan! I don’t anymore but my affiliate links are still live. Sorry I couldn’t help this time!
@@homemadeneapolitanpizza1300 aww thats OK, thank you for replying. 😊
Hopefully buying one at the end of the month so 20% would be lovely 😍. Would of been nice to include a peel like some of the competitors
Ooni used to have a peel package when they did Kickstarters - was a no brainier and the peels are excellent quality.
hola.
la llama amarilla es mala, ya que el gas glp suele ser muy contaminante, quedara lindo el hornito con esa llama, pero tiene que ser celeste.
se regula abriendo el regulador de AIRE PRIMARIO del quemador.
saludos.