Hi! These are my Top 10 Tips for using the Ooni Koda 16 but the most important one is to just have fun and enjoy; don't worry if the cook goes wrong, you'll learn from it and end up creating wicked pizza in no time!
Thank you for the last tip. I was just given this oven as a father's day gift from my wife and was getting discouraged because of the first burned pizzas but you gave me hope. thank you again.
Hi there! lovely gift! Keep going because - the more you make the better they will be! Plus , not sure I mentioned this in the vid but I wouldn’t use dough that has oil or sugar in it. Those ingredients would be for electric oven pizza cooking on low temps, not for these high heat ovens. 👍
New subscriber here , and I just wanted to say that I like everything about your style , and your content is straight forward and extremely informative. Been saving up for the Koda 16, and I'm almost there! Until then I will continue making pies in my home oven on a 15"x15" carbon steel plate, and I must say that I've received a lot of compliments on my Neapolitan pizzas. Looking forward to your next video. BTW, I live in Phoenix Arizona, and the high today will be 72 degrees F. :)
Hi! Thanks so much for subbing and for watching! I wish it was 72f here! You will really love the Koda 16 when you get it as it will take your pizza cooking to another level! Enjoy!
You do a great job explaining how you do things. Many people you viewers know what they are talking about, you explain all aspects of what you are doing. Thanks! I'd love to see more pizza recipes, how much sauce, ingredients, can I use raw meat etc...
How did it go? I have the same oven. I was cooking today and went OK. Dough a little sticky though. @Got2EatPizza - what's your view on using a little oil in the bowl when proving your dough to stop it sticking to bowl? My dough gets quite wet when I do.
Hi! I never use oil on anything with the dough - just flour if it’s sticky- the dough comes out from the proof in a big stretchy lump so doesn’t stick to my plastic bowl that much- keep to the lower hydration dough if it’s getting unmanageable like 57% to 60%.
Excellent synopsis. We’ve got over 3 ft going on 4 ft of snow here at the Nordic Valley Ski Resort where we have our cabin in Utah and we’re heading down towards Las Vegas to do som camping in our RV and I’m taking my Ooni Koda 16.
Hi! Thanks so much and I’m looking forward to getting outside more when the weather improves, get the garden tidied and sorted too. Looking forward to Spring!
@@Got2EatPizza 100% agree with you on that one! Cannot wait for spring to arrive! I spend most of last summer getting my techniques better and hopefully will experiment more with different flours etc this yeah. Keep up the great content 🍕🍕
I'm not new to cooking Pizza, but I am new to cooking in this sort of Oven. Before, I had to turn my Oven up to 550F and cook it for 7 minutes. Have you tried different styles of crusts to see how they cook? I have both a Neapolitan and New York style doughs, but I think the NY Crust would have to be baked at a lower temperature. I'm still waiting for mine to come in; should be in by September.
Hi! I have - with lower and higher hydration and also with low flame/slow cook and high flame/fast cook. I’ve experimented and this is my personal view on crust outcomes: high/flame fast cook gives a softer crust unless you have a higher hydration dough. slow cook/low flame gives a crusty cook and works well with a lower hydration e.g 60%. So for NY crusty cooks a low flame but that doesn’t mean a low temperature - the stone will still be at 430c in the centre and the air in the oven around 500c - it’s super dry fast heat and 1 minute in the oven makes a big difference to the crust compared to 2.5 minutes. I could write an essay on this - lol!
Thank you for creating the video on request! :-) My Koda16 still has not arrived.... should've been here for more than 1 month... latest arrival date is mid Marh... can't wait!
Thanks! It’s hard to monitor as I switch the gas over to use in the other gas ovens. These pizza ovens are a lot, lot more efficient than my bbq gas burner though.
You mention that Hydration effects how crispy the pizza is, I’m a bit of a dummy though, so does higher hydration=more crispy or is it the other way around
Hi! I always get muddled up with this! It’s the higher water content in the dough that should give more crispness and more bubbles in the crust , however, I think the speed you cook your pizza has a big impact on the crispy crust - slow cook = crispy. fast cook = softer.
would u recommend a koda16 or ooni pro woodfire? is there a better taste with wood or is the convenience of gas in the end more important then the longer cook times and prep for wood?
Hi! The gas is very convenient and easy to set up but there is an outdoor cooking experience when using wood! But it is more work to set up. I personally can’t taste a difference generally as the cook is so short but sometimes I can taste woody ash on the pizza base. Storage space may be an issue too for wood/kindling/lumpwood etc. I’ve made a vid on this if it helps: th-cam.com/video/RCKiMxv66gE/w-d-xo.html
Ive noticed on some owners post that the stone crack, does Ooni cover the warranty of the stone, anyone had experience which they replaced with no questions ask?
Both super ovens but I think that the Koda 16 is more versatile for making larger pizza. I’ve just bought the Roccbox Burner v2 so will be giving that a try out, hopefully weather permitting this week and will upload the result.
Hi! It should get to that temp in an hour - so I would check that the flame is on full, check for leaks on the pipe and the attachment to the oven with soapy water. Also, just to check you are using the metal and not plastic gas bottle., and that the stone is totally dry. If all those are working ok and you are still not getting heat then I’d contact Ooni support as it should take no more than 30 mins to get to 430c in the centre. 👍
Hi there! The best way to make the pizza soft is a fast cook. To get soft and crunchy….hmmm…could try a higher dough hydration up to 70%. A 2+ minute low flame cook will give you the crunch.
Hi - I would try a lower hydration - like 57% to start off with and see how that goes - I use 60% as standard - 500g flour/300g water/9g dissolved salt, 0.6g dried yeast. Also try fine semolina under your peel and blow away excess. The semolina are like little hard roller balls and help roll the pizza off the peel.
Hi - more importantly than 00 flour (which is the mill of the flour), is the grain - which needs to be a soft-grain for the stretch. With these pizza ovens you shouldn't need to heat them up for an hour - 25-30 minutes should be fine and it will need to get to about 430c which is 806f in the centre.
Hi! These are my Top 10 Tips for using the Ooni Koda 16 but the most important one is to just have fun and enjoy; don't worry if the cook goes wrong, you'll learn from it and end up creating wicked pizza in no time!
P
Thank you for the last tip. I was just given this oven as a father's day gift from my wife and was getting discouraged because of the first burned pizzas but you gave me hope. thank you again.
Hi there! lovely gift! Keep going because - the more you make the better they will be! Plus , not sure I mentioned this in the vid but I wouldn’t use dough that has oil or sugar in it. Those ingredients would be for electric oven pizza cooking on low temps, not for these high heat ovens. 👍
Leaf blower works great to blow out the crumbs and debris.
Yeah, I have a small, inexpensive battery powered one for the patio after mowing the lawn and it works really well on my pizza oven and my smoker too.
New subscriber here , and I just wanted to say that I like everything about your style , and your content is straight forward and extremely informative. Been saving up for the Koda 16, and I'm almost there! Until then I will continue making pies in my home oven on a 15"x15" carbon steel plate, and I must say that I've received a lot of compliments on my Neapolitan pizzas. Looking forward to your next video. BTW, I live in Phoenix Arizona, and the high today will be 72 degrees F. :)
Hi! Thanks so much for subbing and for watching! I wish it was 72f here! You will really love the Koda 16 when you get it as it will take your pizza cooking to another level! Enjoy!
You do a great job explaining how you do things. Many people you viewers know what they are talking about, you explain all aspects of what you are doing. Thanks! I'd love to see more pizza recipes, how much sauce, ingredients, can I use raw meat etc...
I appreciate that! Thanks - yes important points - will do. 👍
im about to cook my first pizza in my koda 16 in about an hour ! well timed!
Hi! Enjoy your pizza and new oven!!
How did it go? I have the same oven. I was cooking today and went OK. Dough a little sticky though.
@Got2EatPizza - what's your view on using a little oil in the bowl when proving your dough to stop it sticking to bowl? My dough gets quite wet when I do.
Hi! I never use oil on anything with the dough - just flour if it’s sticky- the dough comes out from the proof in a big stretchy lump so doesn’t stick to my plastic bowl that much- keep to the lower hydration dough if it’s getting unmanageable like 57% to 60%.
Thank you!! This was SO HELPFUL to a new user
Hi - thanks for the lovely feedback!
Excellent synopsis. We’ve got over 3 ft going on 4 ft of snow here at the Nordic Valley Ski Resort where we have our cabin in Utah and we’re heading down towards Las Vegas to do som camping in our RV and I’m taking my Ooni Koda 16.
Hi thank you! that sounds lovely - enjoy your trip!
@@Got2EatPizza ❤️
Always enjoy your videos on the channel. Really got me looking forward to getting my Koda 12 back out when the weather warms up 👍
Hi! Thanks so much and I’m looking forward to getting outside more when the weather improves, get the garden tidied and sorted too. Looking forward to Spring!
@@Got2EatPizza 100% agree with you on that one! Cannot wait for spring to arrive! I spend most of last summer getting my techniques better and hopefully will experiment more with different flours etc this yeah. Keep up the great content 🍕🍕
I'm not new to cooking Pizza, but I am new to cooking in this sort of Oven. Before, I had to turn my Oven up to 550F and cook it for 7 minutes.
Have you tried different styles of crusts to see how they cook? I have both a Neapolitan and New York style doughs, but I think the NY Crust would have to be baked at a lower temperature.
I'm still waiting for mine to come in; should be in by September.
Hi! I have - with lower and higher hydration and also with low flame/slow cook and high flame/fast cook. I’ve experimented and this is my personal view on crust outcomes: high/flame fast cook gives a softer crust unless you have a higher hydration dough. slow cook/low flame gives a crusty cook and works well with a lower hydration e.g 60%. So for NY crusty cooks a low flame but that doesn’t mean a low temperature - the stone will still be at 430c in the centre and the air in the oven around 500c - it’s super dry fast heat and 1 minute in the oven makes a big difference to the crust compared to 2.5 minutes. I could write an essay on this - lol!
Thank you for creating the video on request! :-) My Koda16 still has not arrived.... should've been here for more than 1 month... latest arrival date is mid Marh... can't wait!
Hi! Glad I could help! And hope your oven arrives ASAP!
Thanks for the tips!
Thanks for watching!
Thank you for the video. May I ask the capacity of your gas cylinders and how many cooks do you get out of a cylinder?
Thanks! It’s hard to monitor as I switch the gas over to use in the other gas ovens. These pizza ovens are a lot, lot more efficient than my bbq gas burner though.
You mention that Hydration effects how crispy the pizza is, I’m a bit of a dummy though, so does higher hydration=more crispy or is it the other way around
Hi! I always get muddled up with this! It’s the higher water content in the dough that should give more crispness and more bubbles in the crust , however, I think the speed you cook your pizza has a big impact on the crispy crust - slow cook = crispy. fast cook = softer.
@@Got2EatPizza thanks
So for crispy crust, high flame for pre heating then low flame for cooking? Or low flame for pre heat and for cooking? Thanks.
Hi - Yes high flame always for pre-heat - then turn to med/low for a crispier crust for the cook.
@@Got2EatPizza thanks a lot for all the tips. Great channel.
I wanted to ask which launching and turning peels are better since you have used both : pizza party essenza or ooni launching and turning peel? Thanks
Hi! My go-to launch peel is the Eppicotispai wooden peels. My go-to turning peel is the Gozney Turning steel peel
Awesome 🔥🍕🔥🍕🔥🍕
Thank you!!
would u recommend a koda16 or ooni pro woodfire? is there a better taste with wood or is the convenience of gas in the end more important then the longer cook times and prep for wood?
Hi! The gas is very convenient and easy to set up but there is an outdoor cooking experience when using wood! But it is more work to set up. I personally can’t taste a difference generally as the cook is so short but sometimes I can taste woody ash on the pizza base. Storage space may be an issue too for wood/kindling/lumpwood etc. I’ve made a vid on this if it helps: th-cam.com/video/RCKiMxv66gE/w-d-xo.html
Ive noticed on some owners post that the stone crack, does Ooni cover the warranty of the stone, anyone had experience which they replaced with no questions ask?
Hi, I’ve cracked my stone but it was my fault and I bought another one, don’t get it wet or damp or drop it like I did. is my advice!
Which oven do you ptefer....the koda16 or roccbox?
Both super ovens but I think that the Koda 16 is more versatile for making larger pizza. I’ve just bought the Roccbox Burner v2 so will be giving that a try out, hopefully weather permitting this week and will upload the result.
Do you know if Ooni will bring up a Karu 16‘?
Hi - I don't but I would love it if they bring out a Karu 16! The sooner the better!
Would that not canalisae the Ooni Pro?
@@arashmazinani I think that process already has started: Koda 12, Koda 16, Pro, ooni 3, Karu, Fyra. I don‘t know anymore which is for which purpose 😯
My koda 16 arrived today, i tried everything and can't reach 430 °C in the middle of the stone after 1 hour of preheating. Don't know what to do now
Hi! It should get to that temp in an hour - so I would check that the flame is on full, check for leaks on the pipe and the attachment to the oven with soapy water. Also, just to check you are using the metal and not plastic gas bottle., and that the stone is totally dry. If all those are working ok and you are still not getting heat then I’d contact Ooni support as it should take no more than 30 mins to get to 430c in the centre. 👍
@@Got2EatPizza thank you very much, i am gonna contact ooni Support today. Have a nice day 😀
How long does it take you to cook a pizza on medium flame?
It takes for me about 2-3 minutes. Also, depends on the size of pizza and where it is placed on the stone.
What’s the best way to make the pizza puffy but still soft and crunchy
Hi there! The best way to make the pizza soft is a fast cook. To get soft and crunchy….hmmm…could try a higher dough hydration up to 70%. A 2+ minute low flame cook will give you the crunch.
certain dough recipes seem to get stuck on launch. any help for me in this area?
Hi - I would try a lower hydration - like 57% to start off with and see how that goes - I use 60% as standard - 500g flour/300g water/9g dissolved salt, 0.6g dried yeast. Also try fine semolina under your peel and blow away excess. The semolina are like little hard roller balls and help roll the pizza off the peel.
from what a learned about pizzza. you need double zero flour and also a pizza stone heated for 1 hour at 550 f
Hi - more importantly than 00 flour (which is the mill of the flour), is the grain - which needs to be a soft-grain for the stretch. With these pizza ovens you shouldn't need to heat them up for an hour - 25-30 minutes should be fine and it will need to get to about 430c which is 806f in the centre.
this video didn't help me...
with my appetide for pizza, now I'm very hungry and need to make one ^^
Ha ha! 😀🍕
My stone cracked and I dont dare take it out. I just use a heavy duty air blower to get all the dust out.
That sounds unusual - How did that happen?
I was cooking today in 0 degrees C and stone was fine when it got up to temp.
Oh no! How did that happen? Do they sell spare...I haven’t seen them on the website yet
Waste of money! Don’t buy!
Hi! Why doesn’t it work for you?