1:42 yeah, that's ain't really cool if it's mandatory! I planned to buy that one today, imma gonna use for business and private.. how can i clean that after 10 pizza while the oven will be at over 400°? I sure need to wait till it cool off?
@@dogmom7698 My Weber Genesis Propane Grill (I have owned 3 of them) has never come with a cover. They cost $75 at your Weber dealer. Of course it is much larger than the Ooni one would need to be.
Hi, It looks as though your thermometer was locked to 927 before you put it on the stone, it reads 927 as soon as it comes into shot and doesn't change the whole time, from 2:38 onwards.
Hey William, good spot! This may have been an oversight in editing. Please be assured that Ooni pizza ovens are definitely capable of reaching the peak temperatures of 950°F (500°C) and this temperature reading will have been locked in when Josh was filming and cooking with the Koda 16 oven!
@@TokenDance Yes, I would definitely recommend. I use it once a week on average. Propane lasts quite a long time, longer than BBQ for sure which I also use around once a week.
Hi, our Ooni ovens are made for outside use only. The only oven that can be used indoors as well as outdoors is our Ooni Volt 12 electric pizza oven. If you have any other questions, you can reach out to us via support.ooni.com! 🍕
The translation might be weird, but... Please understand. I wonder if Ooni Koda 16 is okay for commercial use. Is there no problem if I keep it running?
Hi! Thanks for considering Ooni for your business venture :) Our ovens can keep going for as long as you can! As our ovens are certified for domestic use only, please check with local authorities and your insurance provider.
Man.... check out the burnt side and the low side of the crust... uneven temperature feature on the koda 16... 150+°C from front to back... hard to cook this way 😊 you can do it better ooni! Keep it up!
great info, it seems our stone is getting stuck with food, cheese etc, any tips on cleaning and can you pre coat the stone with something like pam etc Thank you
Hey Joe, easy peasy! Just let the oven cool down completely before cleaning it -- you can scrape off stubborn bits of food with your oven brush. Then, flip your stone over and reinsert it for the next cook. The heat from the oven should be enough to burn off any remaining residue while you’re making pizza 🍕🔥
Hello. How big an area do you need to safely operate the Ooni Koda 16' with the metal table that it sits upon? I have an apartment balcony that is 7' x 13' but have some furniture out on it, and I just need to figure out how much free space area I need to make room for this setup. Thanks.
Hey, Paul! We recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3 metre clearance at the front and above our Koda 16.
@@Oonihq Okay. It then looks as though I won’t have enough clearance above the unit to operate it safely. Bummer! I guess I’m needing to find a countertop unit that can be operated indoors. Thank you for answering my questions. 👍🏻
Still trying to figure out how to get the underside of my pizza properly cooked. Turning the flame down just after putting the pizza in the oven is noted.
Hey Thomas! Turning the flame down will help to prevent your toppings from burning, while giving your base a little more time to finish. The most important thing when it comes to cooking the underside of your pizza, is making sure your stone is hot enough with an IR thermometer before launching. For Neapolitan-style, we suggest a stone temp between 750-850°F 🔥
@@Oonihq Thanks. I've only tried it a few times. A bit of a learning curve is expected. The first time I tried it was well below freezing outside, and a little windy. I assume this makes it hard to get the stone hot enough. Still windy yesterday, and not proper summer temps yet. I assume the undercooked undersides will be solved by reducing the heat and giving it more time. I'll get the hang of this! 🙂
@@thomaslutro5560 You'll surely be a pro soon 🍕👨🍳 Colder temperatures do affect the pre-heating time - just allow your Ooni to pre-heat for longer and, if possible, position it in a way that the wind goes through the back of the oven (so it pushes the flames forward). If you ever want to chat with us and get more tips, feel free to contact us at support.ooni.com/en_us/how-do-i-contact-ooni-rkWw2Cuzj ☺
You will not! This oven is a scam. You will never be able to achieve a well baked base with an oven that only provides top heating The mass in the stone is far to low to store enough heat to provide you the necessary temperature for more than a few seconds There is a reason why professional ovens weigh several tons
While no heat transfers from Ooni through the legs, there is some radiant heat and we suggest that you do not place Ooni on a plastic or glass table. You can also use slate or wooden tiles, or place it on a barbecue stand or island.
Both are great options -- it really comes down to your personal preferences! If you're aiming to make a larger 16" pizza, then our 16" peel will be an ideal choice. If you'd like to have greater maneuverability and control, we'd definitely recommend one of our 14" peels. For ultimate control and convenience, we also have our Turning Peel available to easily rotate your pizzas during your cook. 🍕🙌
Not quite! Josh was just giving his pizza a wee turn to achieve an evenly cooked (and delicious) final result. We love using both our Perforated Peel and Turning Peel to easily rotate our own pizzas!
Hey! There are clips featuring both table sizes in this video. He is mainly using the Large Modular Table (eg. at 0:43 seconds). The medium size is narrower and you can see this at 01:39. Both sizes will fit Ooni Koda 16, it just depends on your preference. All sizes can be found on each product page over on ooni.com! Medium: 600 x 800 x 900mm Large: 800 x 800 x 900mm
How hot does the housing of the oven get? Are you able to touch it? I am thinking of placing the oven under the ventilation hood, by the window. Should I be worried about the kitchen cabinets?
@@Oonihq Would you say that it is safe enough to operate on an apartment balcony, if it is sitting atop your metal table? I don't know how high off the ground it sits when it's on your table. I have an apartment balcony that is 98" from floor to ceiling, and I am concerned about the heat from this oven scorching the ceiling. I suppose if I were to place this oven on a lower platform, instead of on top of your special table, the extra headroom would make it safer to use overall. Just welcoming your thoughts. Thanks.
Pierre. Pizza dough making can get confusing so I'll make it simple. And this's just so easy. Use your kitchen weight scale, switch it to grams instead of ounces. Whatever flour you use, in grams, multiply that by .65 (65%) and that's how much water you need. This's called a 65% hydration rate (or ratio). You'll want to play around with anywhere from 60% to 70% water, in grams. The greater the water, hydration rate, the fluffier your pizza dough will turn out. And that's it. Have fun.
@@suratiivey9142 yeast just comes with it, that's why I didn't mention it. If you're doing a complicated bread dough, for whatever purpose, you need yeast to leaven or rise or ferment the dough/flour. You can do it w/o yeast, but then you're talking about naan or flatbread. It's called flatbread because it's not leavened, or yeasted, or fermented. AND just to top this talk off, let's know the difference between volumetrics and mass. Cups and Tablespoons are volumetric. Grams are measurements of mass. Which is why I use a kitchen-scale that switches between volumetrics (cups) and mass (grams). Got it? It's a big deal.
I’m planning to buy one on my trip to the USA, but I’m hesitant if customs will make me any problems on my trip back. Do you have any past experience you can share about this topic?
Hey Walter, drop our Ooni Experience team a ticket and they will be able to help advise you on your specific situation! support.ooni.com/support/tickets/new
Nice video Unfortunately it doesnt work that Well at all Have tried almost everything but I have never managed to get anything near a crispy base. I will return mine to the dealer
Hi there - We're so sorry to hear this has been your experience! We would love to help out here so you can get pizza you'll love from your oven. Please feel free to reach out to our team at support.ooni.com, they'll be able to share some tips and tricks!
Reheating in between pizzas won't take long at all! We tend to give 2 minutes between each pizza to allow the baking stone to get back up to top temperatures :)
Hi! We appreciate that not everyone has the budget for an Ooni oven, but we recommend signing up to our newsletter to stay in the loop with any promotions and giveaways we are running 😊.
That doesn't sound right! If you reach out to our Support Team in a private message on any of our social channels (@oonihq) or submit a support ticket at support.ooni.com, we'll be happy to troubleshoot this with you further. Please include the following details in your ticket/message: - Original order number (if purchased on ooni.com) - Oven serial number (can be found on oven's rear leg) - If possible, footage of your gas connection, initial ignition, and flame output. We'll have this issue resolved as quickly as possible for you! ❤
Hi! Koda 16 is a gas only oven - optimised for use with propane, but also compatible with butane or LPG. Ooni Volt 12 is our only electric oven. You can view and compare all Ooni oven models here: ooni.com/pages/oven-comparison 😊
pizzas look amazing from this device 😍, but tastes like 💩 and are never cooked through standard oven comes out 10x better but don't look half as nice 😢
I would not agree. Got myself this Ooni and the taste is beuatiful. Never would i order another pizza from pizza place. You just have to learn how to make dough.
Hey there! Flame color isn't usually cause for concern, but if you'd like our team to take a look, we'll can confirm that everything looks as it should! You can reach out to us by email at support@ooni.com. 😎
Demand is huge right now meaning that even our pre-order batches are selling out. But we are shipping ovens out daily and have increased our production to keep up with this new high demand. All timescales for pre-orders are listed on our website so you know when your order is due to ship! ooni.com/pages/shipping-and-returns :)
Hey Tante, we have been on pre-order since our Black Friday due to high demand. We are shipping ovens out daily and have increased our production to keep up with this new high demand. All timescales for pre-orders are listed on our website so you know when your order is due to ship! ooni.com/pages/shipping-and-returns :)
Hey there, we're sorry to hear you haven't had great results. We recommend pre-heating your oven until the centre of the baking stone reaches between 400°C and 450°C (752°F - 842°F). An infrared thermometer will help you here! This should ensure a properly cooked base, crust, and toppings. If you'd like any personalised tips or tricks, feel free to reach out to us at socialteam@ooni.com. We're always happy to help! 🍕💛
Hi there! I am so sorry to hear you are not having a great experience with our ovens. We would be happy to help with any issues you are having, if you can please email us at support@ooni.com and we can help!
1:42 yeah, that's ain't really cool if it's mandatory! I planned to buy that one today, imma gonna use for business and private.. how can i clean that after 10 pizza while the oven will be at over 400°? I sure need to wait till it cool off?
It should come with a cover
1000% agree. That’s pretty cheap of them not to include one
@@dogmom7698 My Weber Genesis Propane Grill (I have owned 3 of them) has never come with a cover. They cost $75 at your Weber dealer. Of course it is much larger than the Ooni one would need to be.
My dad ordered one of those. It arrived yesterday and he did use it yesterday. It worked pretty well.
Glad to hear the first cook went well! Welcome to club!
Hi,
It looks as though your thermometer was locked to 927 before you put it on the stone, it reads 927 as soon as it comes into shot and doesn't change the whole time, from 2:38 onwards.
Hey William, good spot! This may have been an oversight in editing. Please be assured that Ooni pizza ovens are definitely capable of reaching the peak temperatures of 950°F (500°C) and this temperature reading will have been locked in when Josh was filming and cooking with the Koda 16 oven!
Just got mine yesterday. Trying it out on Saturday night. Can’t wait.
Let us know how you get on! Welcome to the Ooni Community 🍕
A year later would you recommend? How much propane do you go thru?
@@TokenDance Yes, I would definitely recommend. I use it once a week on average. Propane lasts quite a long time, longer than BBQ for sure which I also use around once a week.
@@bradg7373 1:42 how often have you done that?
@@ItzKamo I actually haven’t done that yet. I should do it soon though. Thanks for the reminder
Can you use this on a covered patio, or does it need to be used out in the open? My patio has a ceiling at about 10 ft high.
Hey there! Our recommendation is 3 feet/1 meter of clearance on all sides of your oven and 9 feet/3 meters of clearance above your oven. 🙂
@@Oonihq Thx!
Waiting for mine to arrive in Italy! Should be shipped in late March, I'm looking forward to cooking pizza for me and my family
Good on you. Though I thought that an Italian would want a traditional wood fire pizza.
You ordered it three years ago and you’re still waiting. wow you’re really patient
Got mine as a christmas gift from my gf. I loove it!
Hi there, do you recommend koda 16 for commercial cafe use intending to sell it around 20 to 30 pizzas a day or maybe more
Hi, our Ooni ovens are made for outside use only. The only oven that can be used indoors as well as outdoors is our Ooni Volt 12 electric pizza oven. If you have any other questions, you can reach out to us via support.ooni.com! 🍕
The translation might be weird, but... Please understand.
I wonder if Ooni Koda 16 is okay for commercial use.
Is there no problem if I keep it running?
The temperature of the stone tend to drop after the first pizza or two. Like from 450c to 300
So I dont suggest you this kind of oven for a commercial use
Hi, I was thinking about buying one for my pop up restaurant, is it ok to have this oven running non stop for 9-10 hrs
Hi! Thanks for considering Ooni for your business venture :) Our ovens can keep going for as long as you can! As our ovens are certified for domestic use only, please check with local authorities and your insurance provider.
Looks great!
Man.... check out the burnt side and the low side of the crust... uneven temperature feature on the koda 16... 150+°C from front to back... hard to cook this way 😊 you can do it better ooni! Keep it up!
great info, it seems our stone is getting stuck with food, cheese etc, any tips on cleaning and can you pre coat the stone with something like pam etc Thank you
Hey Joe, easy peasy! Just let the oven cool down completely before cleaning it -- you can scrape off stubborn bits of food with your oven brush.
Then, flip your stone over and reinsert it for the next cook. The heat from the oven should be enough to burn off any remaining residue while you’re making pizza 🍕🔥
Hello. How big an area do you need to safely operate the Ooni Koda 16' with the metal table that it sits upon?
I have an apartment balcony that is 7' x 13' but have some furniture out on it, and I just need to figure out how much free space area I need to make room for this setup.
Thanks.
Hey, Paul! We recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3 metre clearance at the front and above our Koda 16.
@@Oonihq Okay. It then looks as though I won’t have enough clearance above the unit to operate it safely. Bummer!
I guess I’m needing to find a countertop unit that can be operated indoors.
Thank you for answering my questions. 👍🏻
I bet this would be awesome for searing a big steak
nice pizza oven. tell me about the stainless stand!
This is our modular table that can be found at Ooni.com 🔥 It is available in medium and large, which both sizes can support any of our ovens!
Still trying to figure out how to get the underside of my pizza properly cooked. Turning the flame down just after putting the pizza in the oven is noted.
Hey Thomas! Turning the flame down will help to prevent your toppings from burning, while giving your base a little more time to finish. The most important thing when it comes to cooking the underside of your pizza, is making sure your stone is hot enough with an IR thermometer before launching. For Neapolitan-style, we suggest a stone temp between 750-850°F 🔥
@@Oonihq Thanks. I've only tried it a few times. A bit of a learning curve is expected. The first time I tried it was well below freezing outside, and a little windy. I assume this makes it hard to get the stone hot enough. Still windy yesterday, and not proper summer temps yet. I assume the undercooked undersides will be solved by reducing the heat and giving it more time.
I'll get the hang of this! 🙂
@@thomaslutro5560 You'll surely be a pro soon 🍕👨🍳
Colder temperatures do affect the pre-heating time - just allow your Ooni to pre-heat for longer and, if possible, position it in a way that the wind goes through the back of the oven (so it pushes the flames forward).
If you ever want to chat with us and get more tips, feel free to contact us at support.ooni.com/en_us/how-do-i-contact-ooni-rkWw2Cuzj ☺
@@Oonihq It's a learning process, like most things worth mastering.
You will not!
This oven is a scam.
You will never be able to achieve a well baked base with an oven that only provides top heating
The mass in the stone is far to low to store enough heat to provide you the necessary temperature for more than a few seconds
There is a reason why professional ovens weigh several tons
How hot does it get on the bottom. Can I place it on a plastic folding table?
While no heat transfers from Ooni through the legs, there is some radiant heat and we suggest that you do not place Ooni on a plastic or glass table. You can also use slate or wooden tiles, or place it on a barbecue stand or island.
Whats up with thr right part of the burner?
Hi, I have a ooni 16 inch. What pizza peel would work better? The 14 or 16 inch? I think the 16 might be to big to work the pizza in the oven.
Both are great options -- it really comes down to your personal preferences! If you're aiming to make a larger 16" pizza, then our 16" peel will be an ideal choice. If you'd like to have greater maneuverability and control, we'd definitely recommend one of our 14" peels. For ultimate control and convenience, we also have our Turning Peel available to easily rotate your pizzas during your cook. 🍕🙌
I bought the 14” for my Karu 16. Happy with the choice.
@0:19 pre-ccoked pizza?
Not quite! Josh was just giving his pizza a wee turn to achieve an evenly cooked (and delicious) final result. We love using both our Perforated Peel and Turning Peel to easily rotate our own pizzas!
Is that the medium or large Ooni Pizza Oven Cart? I am just trying to judge the size for the Koda16.
Hey! There are clips featuring both table sizes in this video. He is mainly using the Large Modular Table (eg. at 0:43 seconds). The medium size is narrower and you can see this at 01:39.
Both sizes will fit Ooni Koda 16, it just depends on your preference. All sizes can be found on each product page over on ooni.com!
Medium: 600 x 800 x 900mm
Large: 800 x 800 x 900mm
How hot does the housing of the oven get? Are you able to touch it? I am thinking of placing the oven under the ventilation hood, by the window. Should I be worried about the kitchen cabinets?
Hi Ronnie, all Ooni pizza ovens reach 500°C (950°F) and are certified for outdoor use only!
@@Oonihq Would you say that it is safe enough to operate on an apartment balcony, if it is sitting atop your metal table? I don't know how high off the ground it sits when it's on your table.
I have an apartment balcony that is 98" from floor to ceiling, and I am concerned about the heat from this oven scorching the ceiling.
I suppose if I were to place this oven on a lower platform, instead of on top of your special table, the extra headroom would make it safer to use overall.
Just welcoming your thoughts.
Thanks.
What dough recipe did you use for the pizza in your video?
Pierre. Pizza dough making can get confusing so I'll make it simple. And this's just so easy. Use your kitchen weight scale, switch it to grams instead of ounces. Whatever flour you use, in grams, multiply that by .65 (65%) and that's how much water you need. This's called a 65% hydration rate (or ratio). You'll want to play around with anywhere from 60% to 70% water, in grams. The greater the water, hydration rate, the fluffier your pizza dough will turn out. And that's it. Have fun.
@@bobdavis7290 Okay ! I appreciate your measurements by weight. You didn't mention the yeast..
@@suratiivey9142 yeast just comes with it, that's why I didn't mention it. If you're doing a complicated bread dough, for whatever purpose, you need yeast to leaven or rise or ferment the dough/flour. You can do it w/o yeast, but then you're talking about naan or flatbread. It's called flatbread because it's not leavened, or yeasted, or fermented. AND just to top this talk off, let's know the difference between volumetrics and mass. Cups and Tablespoons are volumetric. Grams are measurements of mass. Which is why I use a kitchen-scale that switches between volumetrics (cups) and mass (grams). Got it? It's a big deal.
I’m planning to buy one on my trip to the USA, but I’m hesitant if customs will make me any problems on my trip back. Do you have any past experience you can share about this topic?
Hey Walter, drop our Ooni Experience team a ticket and they will be able to help advise you on your specific situation! support.ooni.com/support/tickets/new
Is there a natural gas version?
The Koda 16 does have a natural gas version in the United States and Canada at this time 🔥
@@Oonihq Great! I’ll check it out.
You should turn it down to the lowest settings when cooking your pizza.
Nice video
Unfortunately it doesnt work that Well at all
Have tried almost everything but I have never managed to get anything near a crispy base.
I will return mine to the dealer
Hi there - We're so sorry to hear this has been your experience! We would love to help out here so you can get pizza you'll love from your oven. Please feel free to reach out to our team at support.ooni.com, they'll be able to share some tips and tricks!
What the hell? I've talked to OONI and they said I can store it outside in any weather.
Which one is it? Already kept it outside for a year..
It can be stored outdoors! We do recommend keeping it dry, and a cover will help protect it from the natural elements when storing outside. ☺️
Ordered this bad boy from Williams Sonoma , 6 weeks wait seems like eternity but I’m hoping it’s worth the wait 🤞
Can it be used inside your house ?
No
Yes
Can anyone tell me how long does reheating take?
Reheating in between pizzas won't take long at all! We tend to give 2 minutes between each pizza to allow the baking stone to get back up to top temperatures :)
That thing is sweet!! Really wish one was on my deck!
Any one bought the door cover for the koda 16?
i want one but its so expensive:(((
Hi! We appreciate that not everyone has the budget for an Ooni oven, but we recommend signing up to our newsletter to stay in the loop with any promotions and giveaways we are running 😊.
Today arrived my koda 16 and no matter what i do i cant reach 430 °C in the middle of the stone after 1 hour of preheating.
That doesn't sound right! If you reach out to our Support Team in a private message on any of our social channels (@oonihq) or submit a support ticket at support.ooni.com, we'll be happy to troubleshoot this with you further. Please include the following details in your ticket/message:
- Original order number (if purchased on ooni.com)
- Oven serial number (can be found on oven's rear leg)
- If possible, footage of your gas connection, initial ignition, and flame output.
We'll have this issue resolved as quickly as possible for you! ❤
Use gas or electricity
Hi! Koda 16 is a gas only oven - optimised for use with propane, but also compatible with butane or LPG. Ooni Volt 12 is our only electric oven. You can view and compare all Ooni oven models here: ooni.com/pages/oven-comparison 😊
pizzas look amazing from this device 😍, but tastes like 💩 and are never cooked through standard oven comes out 10x better but don't look half as nice 😢
I would not agree. Got myself this Ooni and the taste is beuatiful. Never would i order another pizza from pizza place. You just have to learn how to make dough.
I hope to have one
Waiting on my Ooni Koda 16 to arrive also. My stomach is growling in anticipation.
🍕💙
Trying the Ooni right now …..
Exciting! 🍕🔥
Why I see everyone ooni's oven flame burning yellow while mine is blue?
Hey there! Flame color isn't usually cause for concern, but if you'd like our team to take a look, we'll can confirm that everything looks as it should! You can reach out to us by email at support@ooni.com. 😎
Love that 🔥
Table sold separately. But worth it
My ooni koda 16 stone cracked😢
Hi! Oh no, we are sorry to hear that. Please send an email to support@ooni.com and we'll be very happy to help you! 😊
whats up with the 4 month delivery turn around though? By that time, a new model will be out. LOL!
im waiting patiently in vain
Demand is huge right now meaning that even our pre-order batches are selling out. But we are shipping ovens out daily and have increased our production to keep up with this new high demand. All timescales for pre-orders are listed on our website so you know when your order is due to ship! ooni.com/pages/shipping-and-returns :)
Waiting two month for the oven so far :D its a joke... (cant excuse everything with COVID)
Hey Tante, we have been on pre-order since our Black Friday due to high demand. We are shipping ovens out daily and have increased our production to keep up with this new high demand. All timescales for pre-orders are listed on our website so you know when your order is due to ship! ooni.com/pages/shipping-and-returns :)
Can I cook a 16 inches pizza? For real?
You sure can!
Anne Course
Davis Jose Johnson Anthony Rodriguez Barbara
Very bad pésimo results. Can not control the temperature is very high it burnt the dough outside and raw inside. Really bad
Hey there, we're sorry to hear you haven't had great results. We recommend pre-heating your oven until the centre of the baking stone reaches between 400°C and 450°C (752°F - 842°F). An infrared thermometer will help you here! This should ensure a properly cooked base, crust, and toppings.
If you'd like any personalised tips or tricks, feel free to reach out to us at socialteam@ooni.com. We're always happy to help! 🍕💛
I’m not saying it isn’t better than other means but I’m failing to see it. Especially for the money 🤷🏽♂️
Ooni pizza next level: ruclips.net/video/vsLu_r7F3ek/видео.htmlsi=VmEirnbUy5gv8aws
Miller Lisa Young Charles Hernandez Kimberly
Jackson Carol Martin Amy Garcia Lisa
Rodriguez Matthew Martin Barbara Davis Mary
🥰👏👏
Gonzalez Sarah Martin Susan Allen Cynthia
Perez Timothy Thomas Mary Harris Sandra
Lee Helen Martinez Elizabeth Hall Ruth
Young Linda Gonzalez Cynthia Miller Kevin
Young Anna White Amy Perez Richard
just bought one and is very disappointing.....the control of the pizza cooking is a nightmare......awful product!
Hi! We're really sorry to hear your feedback. Can you please reach out to us at support.ooni.com and we'll do our best to help you out! Thank you 💛
lol he puts in finished pizzas 😂💩
Hey! Around the 2 minute mark, you can see Josh's uncooked pizza set up for launch on his peel!
crap oven...got to flip the burn pizza.. The paddle sucks. the thermostat deal... just bough one... and I gave it away. crap
Hi there! I am so sorry to hear you are not having a great experience with our ovens. We would be happy to help with any issues you are having, if you can please email us at support@ooni.com and we can help!
Can it be used inside your house ?
Hey! Only our electric oven, Ooni Volt 12, can be used indoors. 😊
Walker Sarah Gonzalez Barbara Wilson Elizabeth