Ooni Koda 16 - Real Time Stretch and Cook | Salami, Peppers, Nduja, Fresh Mozzarella
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Luckily enough I am now an Ooni Ambassador and I have affiliate links, this doesn’t mean you pay more for any order but I do receive a small percentage of what you spend to support my TH-cam channel. If interested, please purchase your Ooni products here:
UK - shareasale.com...
EU - shareasale.com...
US - shareasale.com...
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Social Media?! Sure! Instagram: @woodvillepizza or @robbieco_
What equipment do I use? Look below!
Oven - Ooni Koda - shareasale.com...
12”/14” Perforated Ooni Peel - shareasale.com...
Ooni Turning Peel
Dough Scraper
Infrared Thermometer
Solent Dough Trays - www.solentplas...
00 Caputo Pizzeria Flour - www.adimaria.c...
San Marzano Tinned Tomatoes
Cheese - Fior de Latte Mozzarella
![Ooni Slow & Low [Extended Bake] Technique | Ooni Koda 16 Pizza Oven](/img/n.gif)
Ordered mine a few days ago! Gotta wait like 2 months though. Can't wait!
You'll love it! I live in Scotland, can't wait for some better weather to get cooking in the garden again!
Do you have a recipe for making your dough? Great videos 👌
00 flour 65% water, 2% yeast, (2-3%)salt
Looks delicious. Come on Ooni, hurry up and get some stock!
3 days ago, I could’ve bought the Koda 16. Yesterday, I would’ve had to wait until mid-June to get one. Today, the website says “out of stock.”
P E R F E C T ! - SUPER !
Just watched all your videos, some great stuff. Your pizzas look amazing. I'm still getting to the bottom of one of them hacienda pizza ovens but it's a right faff maintaining a decent temperature. I will certainly be looking at getting one of these Oonis. I'll use one of your links if it provides you with a commission. Any chance of a vid on how you make your dough? Itd be great to see your process. Keep up the good work.
Great video bud, pizza looks awesome!! 👌
Could you attempt a video making the largest Neapolitan pizza you can? Ooni claims it can cook a 16" pizza but I feel like it's a kind of bogus claim given the uneven heat of the oven, but maybe you could do it? I would imagine 15.5" is the biggest you can really do? Your pizza looks nearly perfect.
I reckon it could do a 16", once I get hold of a 16" peel, i'll give it a go and make a video.
@@homemadeneapolitanpizza1300 From what I've seen you would have to do slightly bigger than 16 and then overhang the peel a bit so when it shrinks during launch it stays 16"?
Just lovely! Your toppings are after my heart, the Nduja, peppers and salami give a nice kick of spice.
Do you have a recipe for the dough in this video? Looks fantastic!
Is that on full flame? My issue is that when I launch at 420-440 celcius and if the oven is at full flame, my crust will burn before I'm able to turn the pizza. I see that you keep it there more than 40 sec but my crust is burning already at 30 sec mark... :/ But if I lower the flame and keep it around 40 sec, then I'm able to turn and put the flame back to high
I try not to launch my pizza too near the back flame burner to save it burning too quick, but sometimes I do need to try and turn it sooner. On my Koda 16 I can keep the flame on high but on the Koda 12 then I did tend to turn the flame down. Oil and sugar in the pizza dough can cause it to burn quick too so I avoid that.
Great video! Just bought mine today using Robbie's code. Can't thank him & Ooni enough for providing such a discount.
Btw, I know your channel is called "Neapolitan Pizza" but it would be really cool to see you make a 14-16" american style pizza in the Koda 16.
Nathan Hi, can I ask what the code was? How much of a discount did you get? Thanks
@@keithlogan3212 sorry but he says in his vid description how to get that info (add him on IG, message him). I don't want to just publicly put it on blast here without his permission.
@@nathanp2007 Ahh ok, sure no worries :)
Very helpful and enjoyable video👍
Thanks for your nice videos. I have a question though. You say we should make sure, that the pizza is loose on the peel. But what would you do if it is not? Introducing more flour would make a burned bottom and slight dusting is quite impossible with the toppings on the pizza, isn't it?
In that case, i would add flour where i can and just deal with the flour being there (another plus for a perforated peel, regardless of brand, because excess flour will escape. That's the reason why I recommend preparing the pizza off peel and sliding it onto the floured peel when i'm ready to launch. Too much sauce can seep into thin dough and moisten the base fairly quick. People say the wooden peels can be easier for launching, but i've never tried.
@@homemadeneapolitanpizza1300 Thanks. I've had some burned edges on the bottom of the pizza from to much flour I guess. The stone temp was just 415C and I started turning after 30s. So I'm a little bit prestressed when it comes to flour on the bottom. But I'll try the next time the pizza sticks to the peel. (I have a perforated one by the way and I pull the pizza on the peel after topping it. But I think the perforation doesn't remove enough flour, if the dough is too wet - speaking of cold dough from the fridge with 70% hydration, maybe letting it sit after stretching would help, what do you think? How long do you let your dough warm, whet it proofed in the fridge?)
@@FrediVosberg I try my very best to use the least flour possible when stretching (within reason!), but normally just use 65% hydration. I let my dough come to room temperature over 5 or 6 hours. Once i stretch it and it's not sticking, I usually lightly brush my hand/fingers over it to remove some more excess flour.
Did you drop the heat when launched or just keep it on high
Nick Naccarato on the Koda 16 I leave it at high flame but on the Koda 12 (original, smaller one) I turn the flame down a little.
Great video mate, just got yourself a new subscriber 👌 .. any suggestions on where I can get my hands on one of these ooni 16's they seem to be sold out everywhere I look
jonny B they’re proving quite popular on lockdown!! I think you can set up a notification on Ooni’s website to let you know when they’re back in stock. Hopefully soon!
Yeah mate I'm able to pre order one on the website but it's not until August and don't want to wait that long lol
Does this oven struggle to hit a 90 second bake time? I see a lot of bakes and they barely hit 90 seconds. They advertise 60 seconds but is that even possible?
Mo Sabri I do 90 seconds often, no problem. 60 seconds the pizza would be cooked, but not as much as I’d like it to be. The official rules of the neapolitan pizza (AVPN) specify it has to be cooked between 60-90 seconds. I prefer the 90 second cook.
@@homemadeneapolitanpizza1300 Could you do 14" and still take 90 seconds? I like large pizzas and Antico in atlanta makes 15" and I love the look.
Cuanto. Cuesta el horno amigo. Quiero uno parar mi casa
Loved this video.. 👍🏾
What's your experience of using the Oona Koda 16 indoors?
I’m using it in my garage with the big front garage door open. It’s designed for outdoor use or at least very well ventilated.
WOWWWW
Hey where'd ya get that cooling rack?
Hey Scott, I found that on eBay
Dough recipe please..
That dough looks spot on! What were the measurements please?
that's a great hoven but i have no space for that? Which hoven do you reccomend for most home purposes? I am thinking about one of these 2, they both reach max 400c. Are they good or is there a better alternative maybe at 450c? www.g3ferrari.net/data/upload/g10006-scheda-red.pdf www.g3ferrari.net/data/upload/g10032-scheda-palette-all.pdf
60 second pizzas hum
Like 12
Great work! You seem to be one of the few people who can handle the Koda 16 ;)
The bottom was cooked..ish..in New Haven CT...not so much.
Great video Robbie and thanks for the shoutout too! I’ve told the other boys too! 😄
Also you should do a Koda vs Koda 16 video (pros and cons, what you think of each now that you've had the 16 for a bit now)
Big fan of your videos. Thanks
That looks really good, a nice Neapolitan pizza! Do you ever make an American style with a more enriched dough, would you cook that at a lower temp?
Klaus
Hey Klaus, I've not tried an american style just yet but it is on the to do list. It would be cooked at a lower temperature, for longer, to allow the crust to crisp up.
@@homemadeneapolitanpizza1300 I'm interested in seeing this too! Also, do you have a link to the turning peel you have? The one on your older video doesn't work.
@@homemadeneapolitanpizza1300 What's the temperature (approx) at the lowest setting (for New York Style pizza)?
Excellent. What did you sprinkle after putting the tomato sauce on?
Grana Padano cheese 😁
So how much for this oven ? Australia always gets ripped off with prices usually
As mentioned below, can you make a video on your pizza dough? I hope you channel grows! Great videos so far!
Jay Ross absolutely! I’ll make that soon.
sorry if i missed it, are you cooking inside?
Thanks for another great video-was the dough 24RT and 24CT all bulk or did you ball at RT for the last 6hrs?Thanks again!
GHOLT81 this was a bit of an unexpected mismatch, it was supposed to be 24 hours RT, but had left over so at about 5pm put it in the fridge again and took it out about 12pm the next day to cook at 3pm. It was sooo soft. I think if I left it another few hours then it wouldn’t have been that great to use seen as all the measurements were just for a 24hr RT.
Thanks-how long before the cook do you normally ball? Thanks.
GHOLT81 normally ball up 5 to 6 hours before cook. I plan for 6, but of course I’m human and sometimes get impatient 🤣
Thanks-I appreciate it!
Great videos, thank you. I have just received my koda 16 and your tips have been very useful. You say you are aiming for a 15 inch pizza - which peel is that you are using? Do ooni do a 16 inch perforated peel? Also, when doing multiple pizzas in a row, do you think it's better to have a separate launching peel? I am using one peel and as it gets hot I wonder if that has caused some sticking (a few unintentional calzone so far...)
amazing video
Thanks for the video. Some people use to buy Biscotto Saputo, Napoli stone, to prevent to burn at bottom even if higher temperature.
Do you have any discount left?
Try to mix Caputo Rossa and Caputo Pizzeria too. And with Biga method. Interesting too for the result
Awesome! But I thought using a blender for the tomato wasn't recommended because you pulverize the seeds and all that?
TinWhistler I only give it a few blitzes to incorporate the salt and basil, don’t want to mix it into a foam or anything. Probably 4 or 5 pulses that’s all :)
@@homemadeneapolitanpizza1300 cool, thanks!
Hi, would you share your dough recipe? I've tried so many different recipes without success, this one looks great.
Is the nooi getting cold after one or two pizzas? Or does the floor stone keep its heat?
Why don’t you use a turning peel?
Michael Parkhurst I do personally but I make these videos aimed at beginners who might not have one yet :)
Nice ! How close to 1min do you think you could get ? (Especially using the turning peel)
I am ready to buy! Anyway I can get a promo code?
Looks amazing!!!!! Can I ask: if you making pizza for a group eg 4 pizzas, would you prep them ready to go, or make them as the last one is cooked? I feel that creating them even 5 mins before they are cooked will make them harder to slide from the peel to the stone.
Jay Pema hey! Thanks! If I’m making a few pizzas, I’ll stretch and cook one by one (like you say, the more time the dough sits, the more likely it is to stick). The cooked pizzas reheat in the ooni oven in about 15 seconds really, so when it’s time to serve, or just as the last pizza is cooked, I reheat the others quickly 😁
Homemade Neapolitan Pizza - Good tip, thanks.
Nice work! Was that a 12" pizza? How many grams of dough did you use?
Paul McAllister I think this was about 14-15”. Near 300g I think 😇
Looks great😋
Hi mate just subscribed great videos BTW. Ive made pizzas for some time using my conventional oven and they have turned out decent although I'm interested in getting into proper pizza making. Is there any chance you would be interested in doing a video of all the equipment you use Inc accessories. I was looking to buy digital scales from argos as I have conventional scales but they're not as accurate and will probably get the smaller Kodi. Thanks and stay safe pal!
Martin McCann hey bud, that particular video is on my channel! Pizza essentials!
Digital scales are good for flour, and get a little set of jewellers scales for the yeast (they’re fairly cheap)
@@homemadeneapolitanpizza1300 will do! I've seen about the ooni vouchers don't suppose you would have any going atm. Think I'll get the smaller Kodi. Thanks for the reply...
@@homemadeneapolitanpizza1300 hi pal I'm so interested in the pizza stove. Hope you can send me one if the discount vouchers please.
Where did you buy your pizza screens and pizza rack from?
That was a sweet eBay find!
Dear Rob, thanks for a great video and techniques. Do you think this oven can be used to run a small pizza business
mwferddy I think this could. There’s been a few small businesses that use Roccbox which are comparable to this, but you can make larger pizzas in a koda 16, so I’d think this would be a good option for something like that.
Homemade Neapolitan Pizza great, many thanks. I you don’t mind can you please give me your email address or WhatsApp for some more advice, also on purchasing the oven. I am in Windhoek Namibia
Looks fantastic, do you happen to have any ooni discount codes left?
Just replied to your email!
how many minutes does the oven take to reach 450 degrees the stone? !
Roughly 20-25 minutes.
@@homemadeneapolitanpizza1300 thanks
man that pizza looks banging. at dominos they did a nduja spicy sausage pizza and it was the best and then in janruary they never delivered my pizza and they also didnt do the nduja pizza anymore so now i got to make it myself. the nduja sausage and red jalapenos i need. ive never tried the red jalapenos befor and had tried the green ones and thought the red ones are better and juicy. im not into making dough so ill get the premade rolled stuff and hopefully its nice.
What do you mean with a cold proof?
TouchMe35 in the refrigerator for a period of time.
Can it recover temp beetween pies?
GerryGreco yep, quicker than the original Koda as well. It’s got a much thicker stone.
@@homemadeneapolitanpizza1300 I've already ordered that. I can't wait xD
What hydration is that dough?
65% 😎
Homemade Neapolitan Pizza nice! Where did you learn all of your skills?
Daniel Foster I’ve had gas pizza ovens for a couple years now, so it’s just been a learning process but lots of TH-cam and I bought a few books to learn more about the science being it too!
I enjoyed the video very much, good job. As a pizza enthusiast myself, I've been thinking about getting a pizza oven for a while. Which one would you recommend, ooni koda or koda 16?
Alan de Vries if you’re want portability and smaller pizzas, then the original. If you have the extra cash and don’t need it to be too portable then get the 16. The extra space in the 16 makes nice large pizzas and the space also makes it an easier cook/less likely to burn the crusts at the back.