Is it hard to clean? The koda 16 , you can take out the pizza stone and clean it better where as this oven you can’t remove the stone. Those pizzas look awesome by the way.
The Gozney is a better built oven. Better insulation, thicker stone, better heat distribution, and you can lower the temperature and still maintain the heat you need. The Koda 16 is nice because you have more room to operate, but mostly just excels at high-heat Neapolitan pizzas.
Lemme get a slice dude
Pie 🤦♂️
💯
Is it hard to clean? The koda 16 , you can take out the pizza stone and clean it better where as this oven you can’t remove the stone.
Those pizzas look awesome by the way.
It burns so hot it kind of cleans itself. You can brush out any access residue as well.
Theresa is right. Getting the stone clean and on the inside is tuff. Also the flame hitting the top causes burnt sut to drop on the pizza
it's a little too powerful....I ordered a flam tamer for mine
Oh cool, I bet that would really help with longer cook pies. I'll look into that.
Ugh you're making me hangry
Whats the biggest size it makes?
12”
How are you finding it compares to the koda 16?
The Gozney is a better built oven. Better insulation, thicker stone, better heat distribution, and you can lower the temperature and still maintain the heat you need. The Koda 16 is nice because you have more room to operate, but mostly just excels at high-heat Neapolitan pizzas.
Can you give us your recipe for the dough bro? I just got mine!
Here’s a few ruclips.net/video/3_8CiqUL7gQ/видео.htmlsi=T70OyFYMI__k0mYx
@@pizzachannel