I've been having problems with my launch since I got my Koda in 2020, using flour on the peel. Thanks for this - I switched to semolina this weekend. Game changer. Thanks for all your videos.
i found it helpful but confusing too... the picture, of dial was it 1/4th to the full to illutrate what u meant? then "crispier = lower" but whats the number for that "lower" temp?
Hi! The dial lacks clear markings so I have to ‘guess’ its position as best I can, plus when I’m turning it I can’t see the dial as it’s at the back and I’m reaching round. However, I always cook on the dial position between half and full flame (I call it 3/4 flame position). This is between half way on the dial and the full position. The newer Koda ovens now have better markings on the dial. For a crispier cook, turn the dial to low flame, so that the pizza cooks for longer and slower. For a lower flame, I’d place the dial at 1/4 flame - so that would be a setting between halfway on the dial and zero. Hope that helps. 🍕🔥
I learned to use this oven from you in an earlier video a couple of years back. It got me good results on my first bake ever, and I still do it this way 🙏 I would only add your tip to flip over the stone before heating up the next time the oven is used, for the self cleaning effect - love that.
Hello, I've had a koda 12 for about 3 years but fell out of love with it. The main trouble i had with it is managing temperature when cooking multiple pizzas. I tend to make 5-7 each time- the first 2 cook beautifully but i find the subsequent are underbaked but with burnt crusts. Simply- the stone gets too cold. I even purchased a biscotti stone (>£50) to try and mitigate against this but it didn't help. I would have burnt crusts, underbaked dough centrally and undercooked toppings. Ive tried alot of different things including turning the flame right up in between pizzas and right down once the pizza is in. I also turn frequently and dont use sugar in my dough to reduce chance of burning. I figured this was because the 12 is simply too small- do you have any advice against this?
Hi - you’ve tried many things to get it sorted - the only thing I can advise is that you will need more time to heat the stone back up after the 2nd pizza - you may need to give it a full 15 -20mins before cooking the 3rd again. Because you originally got it to 450c, in the centre of the stone for the first 2 cooks, this shows the gas is working fine. As you grow as a pizza cook, you may want to consider upgrading to a bigger ooni oven or even check out the Ninja electric wood fire! 🍕🔥⚡️
i am using it indoors (well ofc manufactorer and every1 must say dont do it, since nobody wants to take responsability of ur house burn) but yeah i have done it since end of sept 2024... every 2-3days pizza about
Hi - in the Koda 12 I cook an average pizza size of 9”-10” and I mostly cook Neapolitan style pizza in there using this pizza dough recipe: 500g soft grain Italian flour, 300g water, 15g salt (dissolved in some of that water) and 1-2 g yeast (depending on climate) (also dissolved in some of that water).
Hi! Personally I find it much easier to launch the pizza off a lightweight wooden peel - and have been using the eppicotispai peels for years in small and large sizes. With some fine semolina sprinkled on top, the dough rolls off the little semolina balls. I don’t use those perforated peels to launch either - the dough just goes through the holes and gets stuck!
I've noticed that you used your oven on a wooden base. It that safe? I'll be buying the karu 12 and would like to know if I need a metal base bellow the oven or I could use it on a wooden table.
Hi - yes it’s safe for the Koda 12. For the Karu 12 with the wood fire, I place it on my wooden folding table on a stainless steel pizza preparation board that fits under it - I use it like this in this vid: ruclips.net/video/hdi8aVh3rcM/видео.html
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
the picture of 4:51 was it illustration of that 1/4th to max flame?
Hi - that is a 3/4 flame position (between half way and max on the dial position). 🍕🔥
I have had this oven 2 years, never disappointed in the results. Thank you for the wonderful tips🙏🥰💕
You are so welcome!
Learned some new methods, I plan to use my Koda this month. Great channel!
Awesome! Thank you!🍕🔥
I've been having problems with my launch since I got my Koda in 2020, using flour on the peel. Thanks for this - I switched to semolina this weekend. Game changer. Thanks for all your videos.
Hi! That’s so good to hear and thanks so much for watching my vids!
i found it helpful but confusing too... the picture, of dial was it 1/4th to the full to illutrate what u meant?
then "crispier = lower" but whats the number for that "lower" temp?
Hi! The dial lacks clear markings so I have to ‘guess’ its position as best I can, plus when I’m turning it I can’t see the dial as it’s at the back and I’m reaching round. However, I always cook on the dial position between half and full flame (I call it 3/4 flame position). This is between half way on the dial and the full position. The newer Koda ovens now have better markings on the dial. For a crispier cook, turn the dial to low flame, so that the pizza cooks for longer and slower. For a lower flame, I’d place the dial at 1/4 flame - so that would be a setting between halfway on the dial and zero. Hope that helps. 🍕🔥
I learned to use this oven from you in an earlier video a couple of years back. It got me good results on my first bake ever, and I still do it this way 🙏 I would only add your tip to flip over the stone before heating up the next time the oven is used, for the self cleaning effect - love that.
Fantastic! Thanks so much for your lovely feedback - so good to hear you are having fun with your pizza cooking!! 🙏🍕🔥
Nice video. Can’t wait to start using my Koda 16
Thanks and enjoy your lovely new Koda 16!! 🍕🔥
I will use those tips on my next cook!
Enjoy your pizza!! 🍕🔥
Hello,
I've had a koda 12 for about 3 years but fell out of love with it. The main trouble i had with it is managing temperature when cooking multiple pizzas. I tend to make 5-7 each time- the first 2 cook beautifully but i find the subsequent are underbaked but with burnt crusts. Simply- the stone gets too cold. I even purchased a biscotti stone (>£50) to try and mitigate against this but it didn't help. I would have burnt crusts, underbaked dough centrally and undercooked toppings. Ive tried alot of different things including turning the flame right up in between pizzas and right down once the pizza is in. I also turn frequently and dont use sugar in my dough to reduce chance of burning. I figured this was because the 12 is simply too small- do you have any advice against this?
Hi - you’ve tried many things to get it sorted - the only thing I can advise is that you will need more time to heat the stone back up after the 2nd pizza - you may need to give it a full 15 -20mins before cooking the 3rd again. Because you originally got it to 450c, in the centre of the stone for the first 2 cooks, this shows the gas is working fine. As you grow as a pizza cook, you may want to consider upgrading to a bigger ooni oven or even check out the Ninja electric wood fire! 🍕🔥⚡️
wonderful tutorial. thank you!
Glad it was helpful!
Nice video, I have the oven on max between pizzas and also turn it down to 3/4 for the cook! I you thought about trying a different stone?
Hi - that’s the way - I should’ve mentioned that! I haven’t cos I’m worried about how other stones may impact the oven structure.
Thanks for the tips. Are you using the stock OONI stone?
Thanks and yes, the stone that comes with the oven. 🔥🍕
Thank You.
Hi! Hope this vid is useful!! 🍕🔥
Hi , can i use kado 12 gas in the kitchen ?
Hi - its an outdoor use oven only.
i am using it indoors (well ofc manufactorer and every1 must say dont do it, since nobody wants to take responsability of ur house burn) but yeah i have done it since end of sept 2024... every 2-3days pizza about
What size is the pizza you made? And what would be the pizza that is made in that oven?
Hi - in the Koda 12 I cook an average pizza size of 9”-10” and I mostly cook Neapolitan style pizza in there using this pizza dough recipe: 500g soft grain Italian flour, 300g water, 15g salt (dissolved in some of that water) and 1-2 g yeast (depending on climate) (also dissolved in some of that water).
Why do you use a wooden peel rather than a stainless steel peel?
Hi! Personally I find it much easier to launch the pizza off a lightweight wooden peel - and have been using the eppicotispai peels for years in small and large sizes. With some fine semolina sprinkled on top, the dough rolls off the little semolina balls. I don’t use those perforated peels to launch either - the dough just goes through the holes and gets stuck!
I've noticed that you used your oven on a wooden base. It that safe? I'll be buying the karu 12 and would like to know if I need a metal base bellow the oven or I could use it on a wooden table.
Hi - yes it’s safe for the Koda 12. For the Karu 12 with the wood fire, I place it on my wooden folding table on a stainless steel pizza preparation board that fits under it - I use it like this in this vid: ruclips.net/video/hdi8aVh3rcM/видео.html