Very helpful video, thanks Andrew. I noticed that when you were cooking you had some kind of lip/shelf attached to the front of your oven. I was curious what that was and where you got it. Thanks!
I purchased mine from Ikea and I modified it by adding castors that I bought from a hardware store. OONI now make really good trolleys. I purchased and modified mine before OONI released their version. OONI make them in two sizes.
Hi @Pedram, thanks for your comments. Check out this video that we did and you can fast forward to the dough section time listed in the comments. It’s also good for seeing how to make authentic sauce in a couple of minutes. The Ultimate OONI Pizza Oven Start Guide th-cam.com/video/efJET-jL00g/w-d-xo.html Regards Andrew
So is it okay to clean the stone a few times after every use? I always thought the stone was pretty sensitive and shouldn't be cleaned as much to avoid breaking it
You don't want to cook with a dirty stone. So it does need to be cleaned whether by using a brush or using the pyrolytic temperature of the oven (500 degrees Celsius or more). The trick is to find a balance where you are not taking the stone out where possible. With aa Koda 16 I never remove the stone, except when I did the video to show what the stone looked like. You are correct in thinking that the stones can be cracked if mishandled, so try to avoid handling the store where possible. Use the brush and move the debris to the back or near to the burner and let the heat from the burner clean the stone. With my Koda 12 however, for the final clean before putting the oven away I heat he stone up and then rotate it from to back to clean off both ends of the stone. The stone in the Koda 12 is symmetrical so it can be rotated from to back. I'm not a fan of flipping the stone over with either the Koda 12 or the Koda 16. I think that doesn't do a thorough job of cleaning the stone and makes a mess on the under side of the stone.
Hai sir.nice video from u.I wanna ask do u clean the inside top part of the oven where the yellow flame hits.because the yellow flame is creating so much of black carbon n dust.
Thank you for the video! I just used mine and I notice some black spots toward the end that you hold (similar to yours). It’s dried up and I can’t get rid of the black stains. Is that ok?
Thanks for your comment and that’s a good question. The black staining is of no consequence. You just want to make sure that all the food residue is gone. Do this by using either the brush to remove the “bits”, allowing the oven to burn off the “bits” or a combination of both. However, even doing that you will still end up with some staining.
@@FOODGOOD thank you! I have the same brush and will use the techniques that you presented in the video. I made pizza this weekend and it was a game changer. I don’t think we will ever need to get takeout pizza again!
Excellent video. Many thanks Andrew. Nice and concise.
I’m glad you enjoyed it
Very helpful video, thanks Andrew. I noticed that when you were cooking you had some kind of lip/shelf attached to the front of your oven. I was curious what that was and where you got it. Thanks!
Look up “Humble Pizza”. They make them for both sized Kodas
Great video - very informative. Where did you get the cart for your oven?
I purchased mine from Ikea and I modified it by adding castors that I bought from a hardware store. OONI now make really good trolleys. I purchased and modified mine before OONI released their version. OONI make them in two sizes.
Thanks Andrew!
@ISistemas you’re welcome. Thanks for watching
Great work ! Where did you get the table bench for the pizza oven
OONI make two benches specifically to suit their pizza ovens. Alternately IKEA makes similar benches
Awesome video where did you get that front addition of that shelf?
Look up “Humble Pizza”. They make them for both sized Kodas
Thanks Andrew. Very useful. Can I ask you if your dough is home made or store bought? Looks like a very nice dough.
Hi @Pedram, thanks for your comments. Check out this video that we did and you can fast forward to the dough section time listed in the comments. It’s also good for seeing how to make authentic sauce in a couple of minutes. The Ultimate OONI Pizza Oven Start Guide
th-cam.com/video/efJET-jL00g/w-d-xo.html
Regards Andrew
So is it okay to clean the stone a few times after every use? I always thought the stone was pretty sensitive and shouldn't be cleaned as much to avoid breaking it
You don't want to cook with a dirty stone. So it does need to be cleaned whether by using a brush or using the pyrolytic temperature of the oven (500 degrees Celsius or more). The trick is to find a balance where you are not taking the stone out where possible. With aa Koda 16 I never remove the stone, except when I did the video to show what the stone looked like. You are correct in thinking that the stones can be cracked if mishandled, so try to avoid handling the store where possible. Use the brush and move the debris to the back or near to the burner and let the heat from the burner clean the stone. With my Koda 12 however, for the final clean before putting the oven away I heat he stone up and then rotate it from to back to clean off both ends of the stone. The stone in the Koda 12 is symmetrical so it can be rotated from to back. I'm not a fan of flipping the stone over with either the Koda 12 or the Koda 16. I think that doesn't do a thorough job of cleaning the stone and makes a mess on the under side of the stone.
Hai sir.nice video from u.I wanna ask do u clean the inside top part of the oven where the yellow flame hits.because the yellow flame is creating so much of black carbon n dust.
@Limkejie Kejie thanks for your comment. Can you tell me which oven model you have?
Thank you for the video! I just used mine and I notice some black spots toward the end that you hold (similar to yours). It’s dried up and I can’t get rid of the black stains. Is that ok?
Thanks for your comment and that’s a good question. The black staining is of no consequence. You just want to make sure that all the food residue is gone. Do this by using either the brush to remove the “bits”, allowing the oven to burn off the “bits” or a combination of both. However, even doing that you will still end up with some staining.
@@FOODGOOD thank you! I have the same brush and will use the techniques that you presented in the video. I made pizza this weekend and it was a game changer. I don’t think we will ever need to get takeout pizza again!
You’re welcome