To win a flame guard for your Ooni Koda 16, comment below by mentioning Craftsman House and tell about your biggest pizza fail. Just a few sentences will do. I'll announce a winner in my next video!
looks like the flame guard is for looks...i mean it looks cool....but too me...it looks like it just intensifies the heat in certain areas, the areas with the holes...your pizza was burned in specific areas...the areas that heat was released from the guard.
Hey man! Awesome videos! I was wondering if you've ever made like a dominoes/pizza hut style pizza in the Ooni? I've got the Neo and Ny style down in my Karu but i'm yet to find a great recipe to replicate more of a fast food pizza i'm sure you'd nail it as always!
My biggest fail was making the centre of the pizza too thin. Whe I tried to launch all that launched was the toppings. Instead of bailing I tried to save it but it was at best a quasimodo calzone. Half raw half burnt. I saved about 20% of it by throwing the puffy crusts in an airfryer! Craftsman House were certainly not to blame for my ShizenHouse effort.. Re this flame guard, that I'd love to try, im guessing that the awesome looking logo is allowing too much direct heat through? I'd suggest an embossed or etched logo making a solid guard, or smaller logos and nearer the top, thus blocking the direct flame. Also re your results, I think much of the leoparding colouring was great. You just left it too long in the one spot where you had the large black burnt section...
I'd be interested in a craftsman house flame guard. I do nyc pizzas. Not sure if you selected the winner yet! My biggest pizza fail was throwing a pizza party and I prepped 6 pizzas on the bench. Most of them stuck and had holes. Embarrassing! Now I prep and wife cooks when we have guests.
The flame guard intrigues me. I'd love to try it out! We had a family pizza night and we lost a whole pizza on the back of the stone as it was burning and we just couldn't get it out. As a result of this I've ordered heat resistant gloves and a turning peel. We were able to flip the stone and carry on and the pizzas following were good. We will master this! Just subscribed to your channel so will pick up some good tips for our next attempt! Craftsman House did a really nice job constructing the flame shield!
Good work on Craftsman House, would love to be selected to give one a try myself. I’m looking forward to do some serious control work to find the best solution at making one of these work. Biggest fail on my part was launching my pizza and going in for the spin but cutting the bottom of the pizza thus having all my toppings fall out on the stone for a nice fire show.
Craftsman house seems like it would really assist my cooking. First, I left the dough out too long with no oil. The ball dried out bad. Second, I then failed to launch properly and the pizza folded with toppings flung onto the flames. Third, we were out of dough so my friend and I tried to enjoy what became a raw calzone with burnt sides. It was bad and a half. 🍕
I love that vendors like Craftsman House are getting into the home pizza game. We are no longer a cottage industry. I’ll give their flame guard a try. If I ever have a fail, I’ll let you know.
Interesting device good Sir, never seen that before. I find my fails come from dough balls proofing too bunched up then cause shape integrity issues and become an uneven beast. As we all know they all still taste great though. Cheers...
Craftsman house, the second pizza came out better for me but would love to try one of those, your biga dough recipe is what I use all the time and is working perfect for me. Thanks.
The Craftsman House guard seems like a neat accessory. I wonder if it would help when cooking something with the ooni cast iron pan. I experimented with some salmon in the pan and it caught fire! My neighbour was entertained watching me trying to get it under control lol. I could see the flame guard offering more control for these types of cooks.
Where I see that working better is if you put the flame guard in right before you launch the pizza. If you put it in while the oven heats, the metal can potentially radiate more heat. Kind of like a baking steel.
My thoughts exactly. Turning the flame down reduces direct heat immediately but if theres a layer of steel between that steel's heat wint reduce as quickly and since its closer to your pizza already seems like it would burn more.
I’m wondering if the flame designs on the guard are too big? I got one custom made but asked the guy to just put a couple small rectangular “ cuts “ where the flames would be. I’ll try it out this week and see how it works out
The Craftsman House flame guard could be an interesting addition. My biggest fail was using a fast rise dough for a last minute pizza. Just about had to order delivery. Toppings would have been better on toast.
thank you for the review, I was just looking at this product recently and was thinking of getting one. Now I am definitely not going too. I get good results by lowering the flame to low just before I launch.
I really think your write on with your flame on low. So what if it cooked slowly Myself I don't like burnt pizza. Patients in cooking is for me the best way to go.
I agree, The flame guard has no effect. Me, I’ve learned to make smaller pizzas to control burn. It’s simple really…….the flame is too close to the pizza, and a broiled pizza doesn’t work. I actually think the solution is the oven size needs to have much more interior space. Just because it’s a 16” oven doesn’t mean a 14” pizza works. In fact, it doesn’t work. My ideal pizzas are now 10-12”……..no bigger, so I can keep away from the broiler element. And let’s be for real…….it does make the oven a broiler. Pizza doesn’t respond well to being broiled. Yet, almost everyone continues to try and come up with a solution to this issue. I fixed it by making small individual pizzas that I can rotate and keep away from a turned down broiler flame.
the sides of the dough are very thick that is why the pizza comes out burnt on the sides if it would be thinner the pizza would be perfect underneath the pizza is very well cooked
Craftsman House did you solve the persistent challenge of scorched pizzas from the Ooni Koda 16? What a great oven; but you have to earn your pizza stripes in learning how to manage the flames! Nothing more disheartening than days of dough fermentation to blow it on the bake; been there done it! Tim, great vlog, great questions. Craftsman house what’s your secret?
I really liked your video. I don’t need the flame guard but I was going to submit my pizza fail… the last pizza of the evening had to wait 20 min for my son to get home from work. All set to cook it, I went out to launch the pizza….in a dead oven. It had run out of gas and the oven was quickly cooling down. What to do? I decided to try (in vain) to use up any residual heat on the stone…… that was a bad mistake. The crust barely crisped ( what was I thinking?????) but with a lot of patience I was able to retrieve this barely warm pizza out of the Ooni. On went the kitchen oven broiler and I turned the pizza into a calzone. 😬😬
Craftsman house guard seems interesting. My biggest fail was a whole house full of people waiting for pizza, and it stuck to the peel and folded over on me like empanadas. I was too embarrassed to bring it back into the house, so I flung it over on the lawn and went back inside and made another one. A couple hours later My 4 yr old found on the lawn and screams out, look, daddy, look what I found and lifts it in front of all the people!!
I don't own this guard or anything, so my opinion may or may not matter. Plus I'm no professional either. I find it that there is a VERY limited window (handful of seconds) where the dough is not ready and the dough is overcooked. What I tend to do is start spinning the dough just before it looks cooked, and I turn it 90 degrees at a time. I find that by doing that, since the flame will still hit the pizza, the slightly undercooked dough will get cooked anyway. Koda 12 user here.
It might also be a placebo effect, but I find that when I open a dough with 00 flour, it tends to burn as well (as in the flour on the crust, since its not mixed with water). I only use Semolina. I find it easier to knock the excess semolina from the dough, plus I think its a bit more resistant to flames.
Craftsman House! It would be interesting to see the other cooking styles tested with flame guard. With the high heat and fast cook times I am guessing it doesnt have time to do anything. But ny style or something like that it could help
My biggest fail was trying the koda 16 on the ground the first time. As I went down to see what was happening inside, the heat burned part of my eyelashes and eyebrows. Silly mistake. I’d like to try that craftsman house diffuser on different heat settings to see how it’s best used to prevent over char with the pizzas 🍕. Cheers from 🇨🇦
The Craftsman House Flame guard would be great for my new Ooni Oven to help prevent the dreaded overchar. Speaking of Overchar, my biggest Pizza Fail has to be the first time I used a stainless steel pizza stone, it conduct heat a lot more readily than a standard stone and I had the look of the crust down on my old stone, so I fired off my pie and waited for the browning to develop on the crust, went to put the peel under and found that I was pulling charred mess off of this stone, the smoke from the cheese hitting as I was pulling it out set off the smoke detector and all. Was not a good time. I eventually figured the thing out tho and use the stainless stone to this day for pies and homemade tortillas alike.
@@KitchenCraftFood Not sure if you heard of Brian Lagerstrom - but he makes a lot of pizza videos too (and kinda looks like Zach Braff) I think you guys should do a Halloween episode where you are Dr Cox (since you kinda remind me of John C McGinley) and he is J.D. :-)
I thought this would be a good addition. Burned crust is common when using ooni and this craftsman house flame guard could help. When I first got the ooni, my first pizza got so burn on the, I don’t mind it too much but the rest of my family really doesn’t like it.
Howdy, I just cooked my first pizza in my Koda 16, and because I watched many videos on how to cook in the Koda, I have no pizza fails, yet! Anyway, soon I'll use a pizza dough and see hoe that goes.
Looks like the Craftsman House might be good for preventing burning/overcooking on the top? My biggest pizza fail was when I tried an overnight dough recipe once. The yeast didn't activate and the dough barely proofed. I think I'd used really hot water and that killed the yeast. I still went ahead and made the pizzas - it was a disaster but we still ate it lol.
I’ve seen the craftsman house flame guard on Etsy with really good reviews. My biggest pizza fail was when forgot to dust my dough and made it right on the peel and “tried” to launch it in to my new ooni 16! The dough stayed and all the toppings went right on the stone! Cleaning up that stone was fun! Question: I like your large wood bench top work area. Are you using a one inch ply wood as your work bench topper? I so, did you have to sand/coat it? Thanks for the great videos!
Good question about the Wood counter top. The 1" Counter top really I would go with a 2" counter top 1" just doesn't sound Beefy enough! But this is only my opinion.
Hi, I have a Roccbox. I made a small steel blast shield (2" tall x 6" wide) that blocks line of sight to the flame at pizza level. It does a FANTASTIC job of preventing the characteristic Gozney Burned Spot, allows a more even heat distribution on the oven floor, and reduces the amount of turning u need to get good results. Also, it gives more time for the base to firm up for the first turn before that leading edge burns. i can email a photo to you if u r interested. It was basically free to make, instead of the $130 I saw for the Flame Tamer. IMO, the Ooni one would work better w/o those cut outs...
Is there any way to get the bottom crispier in the middle without burning it? The two u made in this video look great but they look like they might flop a bit like happens to me a lot but if I get the stone any hotter it’ll get black .. thoughts?
My biggest fails up to this point have been making 10+ pizzas for 2-3 people. Even pizzas that don't turn out the way I was expecting them to end up tasting great. I'm curious to see if the Craftsman House flame guard would help me go for a longer bake/more NY Style, which is really my goal.
There's a video on you tube where a guy makes a perfect neopolitan style pizza , with no charing of the crust on full heat setting using an ooni 12. He had a strict timing and turning sequence (72 seconds excluding the time involved in removing from the oven to turn) he was also doing it indoors, or so it appeared, he claimed it was on his patio. So I wonder if calmness of air is a big ingredient in the holy grail of minimum charring?
Would like to see if the Craftsman flame guard would help with the burning crust. The first pizza I tried was New York style. I didn’t have a thermometer and thought the stone was hot enough. When I went to spin the pizza it just smooshed up all the way in the back of the oven. I couldn’t get it out and everything burned. It took me two days to get the stone clean.
Craftsman house- I tried a 16 inch pizza on my first attempt in the Koda 16 and it launched fine but within 25 seconds the back left corner started to burn and the front right corner had not set yet. The pizza came out torched. So did the second one but the third was edible
I’m pretty curious about this Craftsman House flame guard. Biggest pizza fail: I was cooking pizza at my friends house for about 10 of us. I have two baking sheet sized pizza to cook in the oven (this is before my ooni). I pulled my first pizza off the stone perfectly and it was delicious I had nailed it (tons of accolades). Second pizza slides off the stone without a hitch…..till I turn to the cutting board and trip on their little shitzu 🐶 and launch 🚀 the pizza into the air. Of course this was my friends new house and there was a new Persian carpet runner in the kitchen. In which the pizza landed face down right on top of🤦♂️. I still cry myself to sleep thinking about that lost pizza!
Did you know that the Koda 16 has a secret ultra low flame mode? It is not in the manual though. You have to put the dial on the oven on MAX setting(9 o'clock), push it in and slowly turn towards 12 o'clock (as if you want to turn it off). Between 10:30 and 11:00 there is the ultra low setting so release the dial. You don't need a heat shield for that.
i think its all about a 30 minute preheat on max heat .. then turn it to its lowest setting in the ultra low zone for 10 minutes while you make you pizza.. put the pizza in there still on the ultra low zone until the pizza has a nice crispy bottom .. then for any further browning on the crust i turn it up to about half flame and do 1 last spin witth the pizza.. .. cooking above 750 ish .. i always find my pizza doesn't get crispy enough on the bottom.. it just gets those black spots.. stays floppy .. and tastes a little burnt.
I would really like to win this Craftsman House flame guard because I'm at the point of giving up on my Ooni pizza oven. I've experimented so much with making pizzas and making adjustments so that the pizza wouldn't burn that I may be getting close to tired of eating pizza. ( I never thought I'd ever say such words about pizza) 🍕
The flame guard seems like a decent idea. I'm interested to know if it is creating Hot Spots with those decorative holes adding an unnecessary variable to the oven.
@@zakerid They sent me a new version without the holes so I'l give that a test run. I'm not convinced that adding the guard after preheat would make any difference. Maybe for the first pizza, but it will heat up in a matter of minutes.
My biggest pizza fail was buying the Ooni Koda 16. Early this year I bought 2 sections of roof valley flashing cut them to size, to do more or less with what they came up with, in Lowes. I think the total cost was 8 bucks. The end result was not much change. I heat It up for around 15 minutes launch the pie and shut it off. continue the spinning process for about a minute and relight on low and finish it off. It is a pain in the ass. Reassessing my oven and steel plate.
Just bought a 16 so I can cook outside. Tired of smoking up the house when toppings overflow crust ring. Hope to do steaks at high temp after sous vide bath.
The issue is heat control and time not the guard. I live in a windy place and it would help reduce the flame coming directly over the pizza. The only things that burn are the phantom bubble that come from nowhere.
Craftsman house! My biggest fails always seem to be that when I go to turn the pizza, the bottom has a spot that’s stuck and I end up tearing it. Even happened last night with a screen. Seems to happen mostly with 14” pizzas that I’m attempting to cooking low and slow for NY style. Still haven’t figured it out. :(
Sounds like the dough isn't quite cooked enough before you try to turn it. This is where the flame guard might come in handy...reduce some of the direct heat applied to the outer crust, which will give more time for the bottom of the pizza to cook before you have to turn it.
You don’t need a flame guard. You can turndown the heat enough on your Ooni to avoid burning your pizza. The trick is to move your control knob as if you were switching the oven off. Just before you switch it off you will get a much smaller flame. Easy to cook at lower temps using this trick.
With my Ooni 12 I just turn the flame down all the way right away & very seldom burn it. What happens when you do the same? The stone should keep the residual heat and still cook it ok. Then just use time and distance for the proper cook. But I'm sure you know that already. Btw, your dough looks great.
Thanks! Yeah, that’s exactly the technique I’ve been using. First time trying out a flame guard. For me, it doesn’t work for Neapolitan pizza, but I plan to try it out when making NYC style or types of foods.
@@KitchenCraftFood Most scientific experiments are failures, but are part of the learning process, so I give you credit for this one. Btw. On your THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH Sept 29 2020, can you just use a mixer to mix the Biga vs getting hands all dirty?
Biggest pizza fail was when I launched the pie and it hit the edge of my ooni and made an instant calzone. Lol. Cheese and sauce everywhere. Fun times cleaning.
Hm well I think that does not solve the koda‘s drawbacks but people always try to get more out of their gear including me🤩😉 I think the spinning stone ads the most value to this ofen OR just keep the pie small… 👍
Craftsman House! Biggest pizza fail was the very first in Ooni Koda 16. I went to take out the pizza after it was done and yanked it too hard, all of it ended up on the floor
I was struggling to get the pizza off the peel into the Ooni, so I loaded the peel with corn meal. The pizza slid right in, along with all the corn meal, which burst into flames around the pizza. Then I couldn't get the pizza back on the peel to turn it, so one size of my pizza just burnt to a crips in the back of the Ooni. I'm hoping the Craftsman House flame guard will help me achieve a less charred pizza crust!
If the corn meal is bursting into flames, you’re cooking too hot. Take some cornmeal and toss in on the deck before sending the pizza in. If the corn meal immediately ignites you should turn the heat down a little bit
The problem here is probally the cordierite stone which conducts the heat too fast. Biscotto will solve a lot of your burning problems. Saputo even produces them for the Koda 16, investment well worth it IMHO. I would suggest baking your pizzas around 410/420 degrees celcius with the cordierite stone (and only do around 500 with a biscotto).
I still prefer the Koda 16 because it's so convenient. that might change when I get my hands on a gas burner attachment for the Karu. I live on the East Coast of the US.
If it ain't broken don't fix it. KISS: keep it simple stupid. These is what it comes to mind when I see videos of people modifying the Ooni ovens with pizza rotators, flame guard, etc. Ooni engineers designed and tried the ovens and they work for most people without needing any modifications.
@kitchen & craft i will tell you why i need this... Because I'm not living in Europe nor usa and it costs 50eur just for shipping 😂😂.. And also my appartement is on the 4th floor with à lot of wind and I'm sure that it's only made for this to avoid wind to flamme the pizza like i had one time 😭 Make me win over the wind
Craftsman house. Without a doubt my worst fail of many was the day i missed yes i missed the pie was sticking to the peel a bit so i decided to give a big shove and missed the oven i sit my oven on my blackstone for a table so clean up was'nt bad but i had to suffer the laughter from everyone watching. Yes alcohol may have been a factor but it still comes up
Yeah so I busted the bottom of my pizza dough wide open and had sauce and cheese all over the place. The Craftsman House flame guard probably would have helped me with not burning my calzones.
Craftsman House. One day my wife borrowed a cup of salt from our neighbor and (friend) - but what she was given, by mistake, was baking soda! Very very long story short (25 kids at my son's birthday party waiting for his father famous wood fire pizza) end up with last minute Dominos order :)
Art, you won the flame guard! Please email me to coordinate shipping. You can find my email under the "About" section of my channel. Thanks and congrats!
Go here: th-cam.com/users/KitchenCraftFood and click on About. You'll need to be signed in to TH-cam in order to view my email address. Helpful? Sorry, I'm hesitant to drop my email into the comments. Bots might pick it up and I'll get a ton of spam.
I would like to win a Craftsman House Flame Guard to use on my ooni Karu 16 which is on order (about 3 weeks) My biggest FAIL is that I have to use my home oven until my ooni comes in.
The first time I tried using a turning peel I pushed the pizza right up and over onto the burner. This Craftsman House flame guard would have prevented me from doing that 😂
I typically drop the heat once I launch a pizza, then rotate three/four times. I think the flame guard will serve better for lower temp preparations like NYC style.
I guess my point is, a 3-4 rotation cook, which works with a high quality oven, does not work for this oven. So why not modify the cooking method? Also, a flame guard, with openings that allow flame to escape makes no sense. Flawed design.
When you hit the lowest point on the Ooni gas control, press the knob inward as if to shut it off, then continue closing the gas control slowly, slowly, slowly but not off, no need to shut the tank valve, we get 100% control at the knob.
To win a flame guard for your Ooni Koda 16, comment below by mentioning Craftsman House and tell about your biggest pizza fail. Just a few sentences will do. I'll announce a winner in my next video!
looks like the flame guard is for looks...i mean it looks cool....but too me...it looks like it just intensifies the heat in certain areas, the areas with the holes...your pizza was burned in specific areas...the areas that heat was released from the guard.
Hey man! Awesome videos! I was wondering if you've ever made like a dominoes/pizza hut style pizza in the Ooni? I've got the Neo and Ny style down in my Karu but i'm yet to find a great recipe to replicate more of a fast food pizza i'm sure you'd nail it as always!
My biggest fail was making the centre of the pizza too thin. Whe I tried to launch all that launched was the toppings. Instead of bailing I tried to save it but it was at best a quasimodo calzone. Half raw half burnt. I saved about 20% of it by throwing the puffy crusts in an airfryer! Craftsman House were certainly not to blame for my ShizenHouse effort..
Re this flame guard, that I'd love to try, im guessing that the awesome looking logo is allowing too much direct heat through? I'd suggest an embossed or etched logo making a solid guard, or smaller logos and nearer the top, thus blocking the direct flame. Also re your results, I think much of the leoparding colouring was great. You just left it too long in the one spot where you had the large black burnt section...
I'd be interested in a craftsman house flame guard. I do nyc pizzas. Not sure if you selected the winner yet! My biggest pizza fail was throwing a pizza party and I prepped 6 pizzas on the bench. Most of them stuck and had holes. Embarrassing! Now I prep and wife cooks when we have guests.
Man, my wife is buying me a ooni for my birthday, i'm stuck at work binge watching these pizza videos.. I'm starving and it's not even 0900 yet.
I was hoping this would be the silver bullet, but appreciate the honest review much more! Thanks for the great content.
The flame guard intrigues me. I'd love to try it out!
We had a family pizza night and we lost a whole pizza on the back of the stone as it was burning and we just couldn't get it out. As a result of this I've ordered heat resistant gloves and a turning peel. We were able to flip the stone and carry on and the pizzas following were good. We will master this! Just subscribed to your channel so will pick up some good tips for our next attempt!
Craftsman House did a really nice job constructing the flame shield!
I use a fire guard in my WPPO wood fire Pizza oven and it was a game changer for me. I wouldn't mind having this Craftsman House fire guard to try.
I love my Karma 25
Good work on Craftsman House, would love to be selected to give one a try myself. I’m looking forward to do some serious control work to find the best solution at making one of these work. Biggest fail on my part was launching my pizza and going in for the spin but cutting the bottom of the pizza thus having all my toppings fall out on the stone for a nice fire show.
I made my own from Home Depot sheet metal . No holes in it and it works great!
So glad I found your channel, as a new ooni owner I'm getting alot of help thanks!
Thanks! Love to try craftsman house flame guard as a noobie I am def burning crust cause as I spin I'm hitting my pizza into flame lol
Craftsman house seems like it would really assist my cooking. First, I left the dough out too long with no oil. The ball dried out bad. Second, I then failed to launch properly and the pizza folded with toppings flung onto the flames. Third, we were out of dough so my friend and I tried to enjoy what became a raw calzone with burnt sides. It was bad and a half. 🍕
I love that vendors like Craftsman House are getting into the home pizza game. We are no longer a cottage industry. I’ll give their flame guard a try. If I ever have a fail, I’ll let you know.
Interesting device good Sir, never seen that before. I find my fails come from dough balls proofing too bunched up then cause shape integrity issues and become an uneven beast. As we all know they all still taste great though. Cheers...
Craftsman house, the second pizza came out better for me but would love to try one of those, your biga dough recipe is what I use all the time and is working perfect for me.
Thanks.
The Craftsman House guard seems like a neat accessory. I wonder if it would help when cooking something with the ooni cast iron pan. I experimented with some salmon in the pan and it caught fire! My neighbour was entertained watching me trying to get it under control lol. I could see the flame guard offering more control for these types of cooks.
That's a great question! I've run into the same issue with oil/grease catching fire in the pan. I bet a flame guard would help big time.
Where I see that working better is if you put the flame guard in right before you launch the pizza. If you put it in while the oven heats, the metal can potentially radiate more heat. Kind of like a baking steel.
My thoughts exactly. Turning the flame down reduces direct heat immediately but if theres a layer of steel between that steel's heat wint reduce as quickly and since its closer to your pizza already seems like it would burn more.
I’m wondering if the flame designs on the guard are too big? I got one custom made but asked the guy to just put a couple small rectangular “ cuts “ where the flames would be. I’ll try it out this week and see how it works out
The Craftsman House flame guard could be an interesting addition. My biggest fail was using a fast rise dough for a last minute pizza. Just about had to order delivery. Toppings would have been better on toast.
amazing as always
What flour do u use?
tnx:)
Your reviews are always honest and excellent
thank you for the review, I was just looking at this product recently and was thinking of getting one. Now I am definitely not going too. I get good results by lowering the flame to low just before I launch.
I really think your write on with your flame on low. So what if it cooked slowly Myself I don't like burnt pizza. Patients in cooking is for me the best way to go.
That's exactly what I do too. The guard might not be useful for high-temp pizza, but could be very useful for something like NYC-style.
I agree, The flame guard has no effect. Me, I’ve learned to make smaller pizzas to control burn. It’s simple really…….the flame is too close to the pizza, and a broiled pizza doesn’t work. I actually think the solution is the oven size needs to have much more interior space. Just because it’s a 16” oven doesn’t mean a 14” pizza works. In fact, it doesn’t work. My ideal pizzas are now 10-12”……..no bigger, so I can keep away from the broiler element. And let’s be for real…….it does make the oven a broiler. Pizza doesn’t respond well to being broiled. Yet, almost everyone continues to try and come up with a solution to this issue. I fixed it by making small individual pizzas that I can rotate and keep away from a turned down broiler flame.
the sides of the dough are very thick that is why the pizza comes out burnt on the sides if it would be thinner the pizza would be perfect underneath the pizza is very well cooked
Without is better. Only the door make sense 🎉 thanks for your vid❤
You’re welcome 😊
Craftsman House did you solve the persistent challenge of scorched pizzas from the Ooni Koda 16? What a great oven; but you have to earn your pizza stripes in learning how to manage the flames! Nothing more disheartening than days of dough fermentation to blow it on the bake; been there done it! Tim, great vlog, great questions. Craftsman house what’s your secret?
I really liked your video. I don’t need the flame guard but I was going to submit my pizza fail… the last pizza of the evening had to wait 20 min for my son to get home from work. All set to cook it, I went out to launch the pizza….in a dead oven. It had run out of gas and the oven was quickly cooling down. What to do? I decided to try (in vain) to use up any residual heat on the stone…… that was a bad mistake. The crust barely crisped ( what was I thinking?????) but with a lot of patience I was able to retrieve this barely warm pizza out of the Ooni. On went the kitchen oven broiler and I turned the pizza into a calzone. 😬😬
Craftsman house guard seems interesting. My biggest fail was a whole house full of people waiting for pizza, and it stuck to the peel and folded over on me like empanadas. I was too embarrassed to bring it back into the house, so I flung it over on the lawn and went back inside and made another one. A couple hours later My 4 yr old found on the lawn and screams out, look, daddy, look what I found and lifts it in front of all the people!!
This is hilarious lol
I don't own this guard or anything, so my opinion may or may not matter. Plus I'm no professional either. I find it that there is a VERY limited window (handful of seconds) where the dough is not ready and the dough is overcooked. What I tend to do is start spinning the dough just before it looks cooked, and I turn it 90 degrees at a time. I find that by doing that, since the flame will still hit the pizza, the slightly undercooked dough will get cooked anyway. Koda 12 user here.
It might also be a placebo effect, but I find that when I open a dough with 00 flour, it tends to burn as well (as in the flour on the crust, since its not mixed with water). I only use Semolina. I find it easier to knock the excess semolina from the dough, plus I think its a bit more resistant to flames.
Craftsman House! It would be interesting to see the other cooking styles tested with flame guard. With the high heat and fast cook times I am guessing it doesnt have time to do anything. But ny style or something like that it could help
My thoughts exactly.
Great honest video. I mean heat is still there, just helps prevent direct flame i guess.... :) Still love to try 1 in my Ooni
My biggest fail was trying the koda 16 on the ground the first time. As I went down to see what was happening inside, the heat burned part of my eyelashes and eyebrows. Silly mistake.
I’d like to try that craftsman house diffuser on different heat settings to see how it’s best used to prevent over char with the pizzas 🍕. Cheers from 🇨🇦
Oh man, I've come close to doing that myself. Definitely singed a lot of arm hair though!
The Craftsman House Flame guard would be great for my new Ooni Oven to help prevent the dreaded overchar. Speaking of Overchar, my biggest Pizza Fail has to be the first time I used a stainless steel pizza stone, it conduct heat a lot more readily than a standard stone and I had the look of the crust down on my old stone, so I fired off my pie and waited for the browning to develop on the crust, went to put the peel under and found that I was pulling charred mess off of this stone, the smoke from the cheese hitting as I was pulling it out set off the smoke detector and all. Was not a good time. I eventually figured the thing out tho and use the stainless stone to this day for pies and homemade tortillas alike.
interesting shield there - I really need to get one of those ovens. Cheers man
It's a fun piece of equipment for sure!
@@KitchenCraftFood Not sure if you heard of Brian Lagerstrom - but he makes a lot of pizza videos too (and kinda looks like Zach Braff) I think you guys should do a Halloween episode where you are Dr Cox (since you kinda remind me of John C McGinley) and he is J.D. :-)
I thought this would be a good addition. Burned crust is common when using ooni and this craftsman house flame guard could help. When I first got the ooni, my first pizza got so burn on the, I don’t mind it too much but the rest of my family really doesn’t like it.
Howdy, I just cooked my first pizza in my Koda 16, and because I watched many videos on how to cook in the Koda, I have no pizza fails, yet! Anyway, soon I'll use a pizza dough and see hoe that goes.
Looks like the Craftsman House might be good for preventing burning/overcooking on the top? My biggest pizza fail was when I tried an overnight dough recipe once. The yeast didn't activate and the dough barely proofed. I think I'd used really hot water and that killed the yeast. I still went ahead and made the pizzas - it was a disaster but we still ate it lol.
I’ve seen the craftsman house flame guard on Etsy with really good reviews. My biggest pizza fail was when forgot to dust my dough and made it right on the peel and “tried” to launch it in to my new ooni 16! The dough stayed and all the toppings went right on the stone! Cleaning up that stone was fun!
Question: I like your large wood bench top work area. Are you using a one inch ply wood as your work bench topper? I so, did you have to sand/coat it? Thanks for the great videos!
Good question about the Wood counter top. The 1" Counter top really I would go with a 2" counter top 1" just doesn't sound Beefy enough! But this is only my opinion.
Hi, I have a Roccbox. I made a small steel blast shield (2" tall x 6" wide) that blocks line of sight to the flame at pizza level. It does a FANTASTIC job of preventing the characteristic Gozney Burned Spot, allows a more even heat distribution on the oven floor, and reduces the amount of turning u need to get good results. Also, it gives more time for the base to firm up for the first turn before that leading edge burns. i can email a photo to you if u r interested. It was basically free to make, instead of the $130 I saw for the Flame Tamer. IMO, the Ooni one would work better w/o those cut outs...
Yeah, agreed. I think the cutouts are too big and affect performance.
I’m interested
Thank you for your review. Saved my money, not necessary item!! Tell me what is the size of your stainless steel table?
Thanks for watching. The table is 60x30 inches.
What size is the food prep bowl you used for the dough?
Is there any way to get the bottom crispier in the middle without burning it? The two u made in this video look great but they look like they might flop a bit like happens to me a lot but if I get the stone any hotter it’ll get black .. thoughts?
My biggest fails up to this point have been making 10+ pizzas for 2-3 people. Even pizzas that don't turn out the way I was expecting them to end up tasting great. I'm curious to see if the Craftsman House flame guard would help me go for a longer bake/more NY Style, which is really my goal.
There's a video on you tube where a guy makes a perfect neopolitan style pizza , with no charing of the crust on full heat setting using an ooni 12. He had a strict timing and turning sequence (72 seconds excluding the time involved in removing from the oven to turn) he was also doing it indoors, or so it appeared, he claimed it was on his patio. So I wonder if calmness of air is a big ingredient in the holy grail of minimum charring?
Now you can't tell us that without linking the video!
I was thinking about getting one, maybe not so much now, great video!!
👍🏻👍🏻🍕🍕new sub here!
Thanks for the sub!
Would like to see if the Craftsman flame guard would help with the burning crust. The first pizza I tried was New York style. I didn’t have a thermometer and thought the stone was hot enough. When I went to spin the pizza it just smooshed up all the way in the back of the oven. I couldn’t get it out and everything burned. It took me two days to get the stone clean.
Craftsman house- I tried a 16 inch pizza on my first attempt in the Koda 16 and it launched fine but within 25 seconds the back left corner started to burn and the front right corner had not set yet. The pizza came out torched. So did the second one but the third was edible
I’m pretty curious about this Craftsman House flame guard. Biggest pizza fail: I was cooking pizza at my friends house for about 10 of us. I have two baking sheet sized pizza to cook in the oven (this is before my ooni). I pulled my first pizza off the stone perfectly and it was delicious I had nailed it (tons of accolades). Second pizza slides off the stone without a hitch…..till I turn to the cutting board and trip on their little shitzu 🐶 and launch 🚀 the pizza into the air. Of course this was my friends new house and there was a new Persian carpet runner in the kitchen. In which the pizza landed face down right on top of🤦♂️. I still cry myself to sleep thinking about that lost pizza!
What size/make are your final dough containers with the lids?
Did you know that the Koda 16 has a secret ultra low flame mode? It is not in the manual though.
You have to put the dial on the oven on MAX setting(9 o'clock), push it in and slowly turn towards 12 o'clock (as if you want to turn it off). Between 10:30 and 11:00 there is the ultra low setting so release the dial. You don't need a heat shield for that.
Yep, I use that trick all the time.
i think its all about a 30 minute preheat on max heat .. then turn it to its lowest setting in the ultra low zone for 10 minutes while you make you pizza.. put the pizza in there still on the ultra low zone until the pizza has a nice crispy bottom .. then for any further browning on the crust i turn it up to about half flame and do 1 last spin witth the pizza.. .. cooking above 750 ish .. i always find my pizza doesn't get crispy enough on the bottom.. it just gets those black spots.. stays floppy .. and tastes a little burnt.
Powered rotating stone looks like it does the trick.
I would really like to win this Craftsman House flame guard because I'm at the point of giving up on my Ooni pizza oven. I've experimented so much with making pizzas and making adjustments so that the pizza wouldn't burn that I may be getting close to tired of eating pizza. ( I never thought I'd ever say such words about pizza) 🍕
The flame guard seems like a decent idea. I'm interested to know if it is creating Hot Spots with those decorative holes adding an unnecessary variable to the oven.
or, it's metal and is radiating heat. not sure if it would make a huge difference. Maybe slide the flame guard in after preheat?
@@zakerid They sent me a new version without the holes so I'l give that a test run. I'm not convinced that adding the guard after preheat would make any difference. Maybe for the first pizza, but it will heat up in a matter of minutes.
@@KitchenCraftFood yes. I agree.
My biggest pizza fail was buying the Ooni Koda 16. Early this year I bought 2 sections of roof valley flashing cut them to size, to do more or less with what they came up with, in Lowes. I think the total cost was 8 bucks. The end result was not much change. I heat It up for around 15 minutes launch the pie and shut it off. continue the spinning process for about a minute and relight on low and finish it off. It is a pain in the ass. Reassessing my oven and steel plate.
Just bought a 16 so I can cook outside. Tired of smoking up the house when toppings overflow crust ring. Hope to do steaks at high temp after sous vide bath.
The issue is heat control and time not the guard. I live in a windy place and it would help reduce the flame coming directly over the pizza. The only things that burn are the phantom bubble that come from nowhere.
Isn't a flame guard supposed to help control direct heat from the rear and side flame? At least that was my assumption.
@@KitchenCraftFood Try with and without the guard with the IR thermometer. It will still be very hot. I think it stops wind blowing the flames over.
Id think that the flame guard would push the flames up over the edge up into the dome so it would cook not just from the side but top too
Craftsman house! My biggest fails always seem to be that when I go to turn the pizza, the bottom has a spot that’s stuck and I end up tearing it. Even happened last night with a screen. Seems to happen mostly with 14” pizzas that I’m attempting to cooking low and slow for NY style. Still haven’t figured it out. :(
Sounds like the dough isn't quite cooked enough before you try to turn it. This is where the flame guard might come in handy...reduce some of the direct heat applied to the outer crust, which will give more time for the bottom of the pizza to cook before you have to turn it.
Which pizza oven would you choose if you could only have one? ( portable one)
Koda 16 for sure
Tim, my biggest pizza fail is never making enough! (I don't need the flame guard, so give it to someone who does.)
You don’t need a flame guard. You can turndown the heat enough on your Ooni to avoid burning your pizza. The trick is to move your control knob as if you were switching the oven off. Just before you switch it off you will get a much smaller flame. Easy to cook at lower temps using this trick.
Yep, this is exactly how I do it. I don't typically use a flame guard. Just wanted to test one out.
With my Ooni 12 I just turn the flame down all the way right away & very seldom burn it. What happens when you do the same? The stone should keep the residual heat and still cook it ok. Then just use time and distance for the proper cook. But I'm sure you know that already. Btw, your dough looks great.
Thanks! Yeah, that’s exactly the technique I’ve been using. First time trying out a flame guard. For me, it doesn’t work for Neapolitan pizza, but I plan to try it out when making NYC style or types of foods.
@@KitchenCraftFood Most scientific experiments are failures, but are part of the learning process, so I give you credit for this one. Btw. On your THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH Sept 29 2020, can you just use a mixer to mix the Biga vs getting hands all dirty?
Biggest pizza fail was when I launched the pie and it hit the edge of my ooni and made an instant calzone. Lol. Cheese and sauce everywhere. Fun times cleaning.
Haha 😂 had the same , what a mess!!
Hm well I think that does not solve the koda‘s drawbacks but people always try to get more out of their gear including me🤩😉 I think the spinning stone ads the most value to this ofen OR just keep the pie small… 👍
Craftsman House! Biggest pizza fail was the very first in Ooni Koda 16. I went to take out the pizza after it was done and yanked it too hard, all of it ended up on the floor
Oh man, that sinks. I guess you were just too excited to try that first pizza!
I have the Ooni Pro, and do not have this issue. The biggest fail at my house was when my kitchen aid blew up in the first 2 weeks of making dough…..
Hi, i just get this oven but the stone burns once I started to cook the pizza, do you know why it could be?
Possibly too much loose flour underneath of your pizza. What's your stone temp?
I was struggling to get the pizza off the peel into the Ooni, so I loaded the peel with corn meal. The pizza slid right in, along with all the corn meal, which burst into flames around the pizza. Then I couldn't get the pizza back on the peel to turn it, so one size of my pizza just burnt to a crips in the back of the Ooni. I'm hoping the Craftsman House flame guard will help me achieve a less charred pizza crust!
If the corn meal is bursting into flames, you’re cooking too hot. Take some cornmeal and toss in on the deck before sending the pizza in. If the corn meal immediately ignites you should turn the heat down a little bit
@@beardown2489 Thank you!
@@beardown2489 I also started lowering the valve on the propane tank to get a lower flame, as the Ooni doesn't turn down enough.
The problem here is probally the cordierite stone which conducts the heat too fast. Biscotto will solve a lot of your burning problems. Saputo even produces them for the Koda 16, investment well worth it IMHO. I would suggest baking your pizzas around 410/420 degrees celcius with the cordierite stone (and only do around 500 with a biscotto).
Been interested in testing out a biscotto stone. Do you have a link for a US supplier, or someone who ships to the US? TIA.
Do you prefer ooni koda 16 or ooni karu 16? Where do you live in the world? Amazing dough. Where did you learn how to make it?
I still prefer the Koda 16 because it's so convenient. that might change when I get my hands on a gas burner attachment for the Karu.
I live on the East Coast of the US.
If it ain't broken don't fix it. KISS: keep it simple stupid. These is what it comes to mind when I see videos of people modifying the Ooni ovens with pizza rotators, flame guard, etc. Ooni engineers designed and tried the ovens and they work for most people without needing any modifications.
@kitchen & craft i will tell you why i need this... Because I'm not living in Europe nor usa and it costs 50eur just for shipping 😂😂.. And also my appartement is on the 4th floor with à lot of wind and I'm sure that it's only made for this to avoid wind to flamme the pizza like i had one time 😭
Make me win over the wind
I prefer the char
Craftsman house. Without a doubt my worst fail of many was the day i missed yes i missed the pie was sticking to the peel a bit so i decided to give a big shove and missed the oven i sit my oven on my blackstone for a table so clean up was'nt bad but i had to suffer the laughter from everyone watching. Yes alcohol may have been a factor but it still comes up
Anybody know to turn off one side of the L flame? Some kind of modification?
Yellow flame is very bad with gas. Please adjust air ratio and orifice (injector)
Yeah so I busted the bottom of my pizza dough wide open and had sauce and cheese all over the place. The Craftsman House flame guard probably would have helped me with not burning my calzones.
Craftsman House. One day my wife borrowed a cup of salt from our neighbor and (friend) - but what she was given, by mistake, was baking soda! Very very long story short (25 kids at my son's birthday party waiting for his father famous wood fire pizza) end up with last minute Dominos order :)
Art, you won the flame guard! Please email me to coordinate shipping. You can find my email under the "About" section of my channel. Thanks and congrats!
@@KitchenCraftFood
Thank youuuuu so much
@@KitchenCraftFood I can't find your Email address in the 'About' section.
Go here: th-cam.com/users/KitchenCraftFood and click on About. You'll need to be signed in to TH-cam in order to view my email address. Helpful?
Sorry, I'm hesitant to drop my email into the comments. Bots might pick it up and I'll get a ton of spam.
@@KitchenCraftFood
Did you get my address? Thank you
I would like to win a Craftsman House Flame Guard to use on my ooni Karu 16 which is on order (about 3 weeks) My biggest FAIL is that I have to use my home oven until my ooni comes in.
EXPENSIVE !!!!!!
The first time I tried using a turning peel I pushed the pizza right up and over onto the burner. This Craftsman House flame guard would have prevented me from doing that 😂
I'm still learning how to work the turning peel. Not a natural movement for me!
@@KitchenCraftFood Just going to have to keep on making pizza to practice!
Ooni is very clear flame guards and other accessories void the warranty.
I mean....you could leave it closer to the front than the back...just saying
"Too much color" is code for BURNT!
You need bigger Mozzarella parts so its doesnt burn so fast
Pulled pizza out, turned around, tripped on son’s bike and dropped entire pizza on the bike.
Flame guard doesn't seem to be the solution. Maybe the solution is to rotate the pizza sooner and more often?????
I typically drop the heat once I launch a pizza, then rotate three/four times. I think the flame guard will serve better for lower temp preparations like NYC style.
I guess my point is, a 3-4 rotation cook, which works with a high quality oven, does not work for this oven. So why not modify the cooking method? Also, a flame guard, with openings that allow flame to escape makes no sense. Flawed design.
Guys, just lower the ooni AND the gas valve on your tank. You will get a much lower flame and better result.
When you hit the lowest point on the Ooni gas control, press the knob inward as if to shut it off, then continue closing the gas control slowly, slowly, slowly but not off, no need to shut the tank valve, we get 100% control at the knob.
This is exactly what I do.
The burner is very bad, because it burns red
the ooni koda 16 is a waste of money I regret buying it, should have bought the zio ciro subito cotto 60 instead
Not sure what that it, but sounds expensive 🙂.
@@KitchenCraftFood it's more expensive, but as the saying goes buy cheap buy twice.
If you need to use a flame guard to make good pizza in the ooni…then you have no idea what you’re doing.