As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks
@@marilson84 Era la sua prima volta con il forno nuovo. Magari deve farci la mano.... Fino a pochi anni fa all'estero la pizza era una cosa abominevole. Adesso vedi tanta gente che a casa si appassiona provando a fare la vera pizza. E una cosa che dobbiamo apprezzare e incoraggiare
@@timbunt8092 Main advantage is price if you want to use gas, Pro is $100 more to start plus you have to buy an add on gas attachment. I've read most people who buy the pro and then get the gas attachment end up using gas all the time after that anyway. Koda 16 also has an L shaped burner which should give better real time control when cooking pizza. Pro is more versatile with different fuel options and a door to hold in heat. I don't believe you can use pellets in the Pro, just wood, charcoal, or gas (with attachment). The Fyra and older models use pellets.
Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!
I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked. I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!
Avvampat capisc a mme lol..nice looking pizza..but the bottom should have been coocked a bit more...but anyway nice job..when available in italy..for my terrace?!
Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer
Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.
Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)
That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .
Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza? ie: attempting to get a wood fire flavour in a kitchen oven. I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.
roger B the wooden board is a chopping board. I have a professional turning peel but for the purpose of this video I’m using the standard perforated peel to show beginners how to use it.
Hallo. Very nice oven. Can please pull out the stone to see the shape of it? I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it. Also I will replace with a stone 2.5 cm thick. Thanks if you can help me in that
I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.
ElCajoia glad I’ve managed to help your decision! If you do decide to buy an ooni oven, please go through my link in the description box of this video as it tell ooni that my videos are working and it helps support the channel! Cheers!
MiaSanMia hey! I use an app on my phone called PizzApp. Try to use “00” flour. I use Caputo Pizzeria Flour, and on the app settings, set 65% hydration with 3% salt and it gives me all the measurements. I let this dough proof for 24 hours at room temperature (18 hours in bulk, 6 hours formed in dough balls).
I would've probably used a couple of long forks to turn the pizza instead of taking it out and giving it a "cold shock" and interrupting the cooking process. They should come up with a rotating stone option and a hinged cover for the hatch.
Farhad Kazemi rotating stone not required as the base wouldn’t cook evenly. I normally use a turning peel which is designed to turn the peel inside the oven, but like I said in the video, just using a normal peel as that’s what most will have. Professional turning peels are in the region of £50.00 and not everyone has one. It was deliberate using a normal peel.
@@homemadeneapolitanpizza1300 Why wouldn't the base cook evenly if it's rotating? It's heated so if it were rotating, both the base and the top would cook very evenly and you wouldn't have to turn it.
I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.
@@Elementpunx Perhaps, but the Italians and the Japanese both eat a lot of food made from white flour. Noodles, pasta, pizza etc. Average Italian life expectancy is 83+ while Japan is 84. Neither nation has much of an obesity problem either. It's sugar and too much salt that are the real killers. Take the Filipino diet, which is high in sugar and salt. Average life expectancy of a Filipino is 70.
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?
Nathan Green basically, I’ve not yet mastered it 🤣 I find what I do fairly easy and I don’t want to mess up my dough. But I’ll get the hang of it eventually 😀
@@homemadeneapolitanpizza1300 I found once I tried it a couple times I got the hang of it really quickly now I always use the slapping technique but I understand
Use pizza calculator to calculate proofing times. 24 hours for caputo pizzeria in the room temperature is way too long for this dough (given it's like W260-280). Also, when you shape the dough, use "slap and fold " method and instead of dusting your workspace with the flour, just put the dough ball in the flour container so that it would be all covered before shaping the pie. Much less excess flour this way.
Coolek my room temp here is about 15°C, so 24 hours is fine. Very happy with the dough result. I’ve often tried the slap and fold method, and haven’t quite mastered it to a good enough level yet. But I’ll get there. Just having some fun making my pizzas. Good idea about putting the dough ball in the flour though. 🕺🏼🍕
Super video but one question - is this suitable to cook inside? Not sure if you have it set up in your kitchen? A quick google seems to offer the view it’s for outdoor use only. Do you have a view? Thanks
Charlie Thackeray hey mate, yea the ovens are designed for outdoor use only - I’m cooking in my garage with the big up and over door open on a rainy day in Scotland, but currently having an outdoor cooking area constructed. Outdoor or properly ventilated areas only 🤙🏼
Definitely some raw/under cooked base patches there - I'm just not a fan of chewy raw dough, my personal preference is a thin crispy base. I'm genuinely considering one of these ovens, any ideas how to do what i like? lower temp, slightly longer in?
Turbo Mini TV that would certainly give you a more American style/crispy pizza! A lower stone temp, low flame and longer in the oven would reap those results absolutely!
Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda. I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.
Fawaz Haj Hammad for longer cold proves then it’s better with a stonger flour like Caputo Nuvola Super. I’m very happy with leaving my dough at room temperature though.
It’s not something I’d do, and because the pizzas cooks so quickly, it’s not long enough to pick up much smokey flavour either. There was a comparison between wood cooked and gas cooked 90 second pizza and the person didn’t think there was any taste difference - yet to test myself though!
@@homemadeneapolitanpizza1300 This is so interesting! I heard numerous times of guys listing the "wood smoke flavour" as one of the advantages of having a traditional stone oven but I can totally see that being a bit questionable... Vision bias probably indeed!
Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.
Hi Rob I get the same issue as you with the Kodak 12 inches : we need to wait a lot (when you are hungry) between 2 pizza. Did you make some tests with the new one ? Which temperature do you get in the center just after having one pizza cooked ? How much time do you need to wait before starting a new one ? For the 12inches Korda I usually make a pizza each 8 minutes. Thx for your feedback.
Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙
With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.
Zebra hey! Yea, I was probably making the biggest pizzas I could in the standard ooni Koda which means it’s easier to burn the crusts at the back, but less so if I just stuck to, say, 9-10” pizzas. Which is still a nice size. Original Koda is definitely better for portability. I did get success from using a turning peel in the smaller Koda, there’s a little bit of a knack to it though. You get the hang of it fairly quick.
They aren’t certified for indoor use, outdoor only as it needs proper ventilation for carbon monoxide. Same as a bbq. I’m cooking here in my garage beside the open up-and-over door and the back door open to have an airflow/ventilation. 9/10 though I cook outside properly though!
@@homemadeneapolitanpizza1300 ok, thank you for the information. That was my concern because I have only tried lighting it up inside my flat and momentally felt fumes and heat. The oven goes to the balcony 😁 Greetings from Poland 🤜
Really Good Pizza 🤩 do you have some ideas for my ooni fyra how i can get constant temperatures? My problem is to be at the right time when the pellets are getting empty 😫 Thanks and BR Gabriele
Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.
@@homemadeneapolitanpizza1300 Thanks! Would you say they could be used to store ready prepared uncooked pizzas on it? I am looking for something to store pizzas temporarily to prepare like 6 pizzas and cook them back to back for my guests. I wonder wether the high hydration dough might stick to that material or if they could be transferred easily to the pizza peel even after a couple of minutes resting on the mesh.
Interesting if you find you need to turn it less in future due to the l shape flame. Once you have spent more time using it would you recommend the price increase over the standard koda for the extra space
Max Clark the L shape burner does make the cook nicer, in the original Koda the flame and head it so concentrated at the back, and needed a good few turns where as this didn’t. The extra space makes the cook a lot easier. I found with the original Koda when I made a big pizza that fit the stone fully (probably stretching the capacity of the oven) the back crusts could burn easy. The Koda 16 size allows the pizza to be further from the flame, and you get good visuals with the bigger front to see how it’s cooking. Really happy with it, I’ll be making a good few videos with this oven to see its full potential!
Question... 1. How come they did not make flames/burners in "U" shape rather than "L" 2. Would we benefit from making a steel base hack instead if stone? 🙃
steel would propably heat the bottom of the pizza too fast, and it would burn quickly. I guess they choosed to make flames in L shapes to cook half of the pizza, so that when you rotate your pizza you can cook the other half. With a U shape, you would undercook only one side, and it would be harder to correct.. I guess !
@@homemadeneapolitanpizza1300 would you mind sharing a discount code (privately) on here, if you still have some? I don't have Insta. This neapolitan girl in California needs her pizza!😜 thanks!
Outdoor use only :). I’m cooking in my garage with the big door open for appropriate ventilation but when it’s dry here in Scotland I cook in the garden
Rui Feliciano hey! I found that on eBay actually, along with the mesh trays. It’s good for letting the base cook before going on a plate so it doesn’t get too soggy.
Tyler as in a wire cleaning brush? I was always recommended not to use one of them just in case a metal bristle came loose during the cleaning process, last thing I’d ever want is a pizza with a bit of metal brush in it. So I’ve always avoided.
Is it possible to cook a pizza without having the burn marks on the crust? I understand that these are kind of the point of these ovens but, I have a few people that would like theirs without them. Is it just finding the right temp or moving the pizza enough or is it just impossible?
There is a technique for cooking an American style crispy pizza, and it’s essentially letting the oven get to full temperature, launching the pizza in and completely turning the flame off. Leave it for a few mins, turn it a couple times and perhaps reignite on the lowest setting. Instead of a 90 second cook, it takes about 4-5 mins, but produces that style of pizza. Hope that makes sense. I think ooni may have created a video demonstrating this 😁
Love your videos. But can you give some tutorial on your pizza sauce? Thats what always confuses me. Some say tin tomatoes, others do a whole seperate cook on the sauce
Reece Emanuel hey! Personally I just add some Sea salt and some fresh basil to a tin of chopped tomatoes and lightly blend it so it’s combined well - but without it becoming foamy. I’ve always been happy with the taste of that.
As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks
Si ma ha bruciato il formaggio che non sembra affatto mozzarella. Non ci siamo ancora
@@marilson84 Era la sua prima volta con il forno nuovo. Magari deve farci la mano.... Fino a pochi anni fa all'estero la pizza era una cosa abominevole. Adesso vedi tanta gente che a casa si appassiona provando a fare la vera pizza. E una cosa che dobbiamo apprezzare e incoraggiare
Man, I loved every minute of your video. Got in the game myself about a year ago with an ooni pro. This koda 16 already seems like a better option.
What is better about the Koda than then Pro? The Propane vs pellet? or is it a size issue? I’m investigating which one to get.
@@timbunt8092 Main advantage is price if you want to use gas, Pro is $100 more to start plus you have to buy an add on gas attachment. I've read most people who buy the pro and then get the gas attachment end up using gas all the time after that anyway. Koda 16 also has an L shaped burner which should give better real time control when cooking pizza. Pro is more versatile with different fuel options and a door to hold in heat. I don't believe you can use pellets in the Pro, just wood, charcoal, or gas (with attachment). The Fyra and older models use pellets.
Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!
Nice, shame the base isn’t a little more cooked but finally a review where someone actually showed the under side of the pizza
I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked.
I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!
Avvampat new slang ahahahah
Avrei detto lo stesso anch'io!!!
Come on, he’s using the oven for the first time and made a decent Napoletan style pizza and you just came from Italia Squisita to bully him!🤭
@@CB-fv4vv .. be happy that he did not send somebody with a knife .. after all he is from Salerno
Avvampat capisc a mme lol..nice looking pizza..but the bottom should have been coocked a bit more...but anyway nice job..when available in italy..for my terrace?!
I like a bit more char in the pizza bottom. Can it be achieved by heating the stone for longer?
Why did you buy the bigger one, for more pizzas or?? Good video full of info, thanks.
Currently looking at the 12 and 16, the size difference is crazy, glad I’ve watched this
Roughly how long does one canister of gas last depending on use? Before having to get more 😀
Nice question
Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer
Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.
Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)
That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .
Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza?
ie: attempting to get a wood fire flavour in a kitchen oven.
I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.
FYI. The wood peel is what you use to put the pizza in. You use the metal one to turn and remove
roger B the wooden board is a chopping board. I have a professional turning peel but for the purpose of this video I’m using the standard perforated peel to show beginners how to use it.
Awesome oven, looks massive tho, I was planning to buy the smaller one but now I’m not sure, the extra space on the 16 looks great. Great video buddy
Hallo. Very nice oven.
Can please pull out the stone to see the shape of it?
I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it.
Also I will replace with a stone 2.5 cm thick.
Thanks if you can help me in that
Hey! I’ll try. The stone isn’t a standard square or rectangle, it’s a custom shape that fits the new design.
Do you have the recipe for the dough? Great video gonna buy one
I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.
ElCajoia glad I’ve managed to help your decision! If you do decide to buy an ooni oven, please go through my link in the description box of this video as it tell ooni that my videos are working and it helps support the channel! Cheers!
Hi, please do you have a recipe for making the dough to share? Loving it!!
MiaSanMia hey! I use an app on my phone called PizzApp. Try to use “00” flour. I use Caputo Pizzeria Flour, and on the app settings, set 65% hydration with 3% salt and it gives me all the measurements. I let this dough proof for 24 hours at room temperature (18 hours in bulk, 6 hours formed in dough balls).
@@homemadeneapolitanpizza1300 thank you so much!
@@homemadeneapolitanpizza1300 I see several apps by that name. Who makes the one that you use?
this is the expert for pizza dough ruclips.net/video/xA-mwJcNBzA/видео.html
I would've probably used a couple of long forks to turn the pizza instead of taking it out and giving it a "cold shock" and interrupting the cooking process. They should come up with a rotating stone option and a hinged cover for the hatch.
Farhad Kazemi rotating stone not required as the base wouldn’t cook evenly. I normally use a turning peel which is designed to turn the peel inside the oven, but like I said in the video, just using a normal peel as that’s what most will have. Professional turning peels are in the region of £50.00 and not everyone has one. It was deliberate using a normal peel.
@@homemadeneapolitanpizza1300 Why wouldn't the base cook evenly if it's rotating? It's heated so if it were rotating, both the base and the top would cook very evenly and you wouldn't have to turn it.
so i wanted to order an oven but there is this mBar gas pressure thing is it really important ? because i don't know what dose it do
Hi, great video, may I know where to find the metal accessory with multiple shelves that you use when you take out the pizza?
Hey Luigi! I found that on eBay. Pizza stand and pizza screens 😁
Hey mate, you have a link for the pizza screen tier holder?
How does this compare with the Camp Chef Italia Artisan Oven and the PZ90 which sits atop the PRX 90 cooktop?
I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.
Did you try the biga method in cooking?? Do you think 48 hours gives the same flavour of biga method?
Nice one! Do you knead the dough by hand or u use some mixer?
Are you cooking indoors? Do you think it is suitable for use in a kitchen?
Matthew Funnell no sir, I’m in my garage with the big front door open for proper ventilation. I wouldn’t use this indoors/in my kitchen
Can you use a stone base with this ?
my flame is much smaller on high than yours - do you have any tips? My gas is full
Coor looks incredible. I'd end up eating too much pizza if I had this.
Is there such a thing as “too much pizza”?
I think fresh baked pizza is not bad for you. It's just white bread woth tomatos and a bit mozzarella
@@milanfpv5099 Flour is very unhealthy.
@@Elementpunx Perhaps, but the Italians and the Japanese both eat a lot of food made from white flour. Noodles, pasta, pizza etc. Average Italian life expectancy is 83+ while Japan is 84. Neither nation has much of an obesity problem either. It's sugar and too much salt that are the real killers. Take the Filipino diet, which is high in sugar and salt. Average life expectancy of a Filipino is 70.
@@heroictesticles6870 you never proved anything with your statement.
The weakpoint is the Pizza stone on the bottom, that did not get enough from below. The crust is already ready but the base is not really crispy
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?
Do you recommend it to start a small business? Thank you.
I've always wondered why you dont use the traditional slapping technique to stretch the dough, just a wee question, love from Glasgow keep it up
Nathan Green basically, I’ve not yet mastered it 🤣 I find what I do fairly easy and I don’t want to mess up my dough. But I’ll get the hang of it eventually 😀
@@homemadeneapolitanpizza1300 I found once I tried it a couple times I got the hang of it really quickly now I always use the slapping technique but I understand
Great info, good looking pizza. Do you think it would work well with a par baked shell from a bakery?
Nice video mate ! Would love to see the turning peel exploiting the extra space in the koda 16.
where do you get caputo pizzeria flour in the UK?
renny_S I got 25kgs a while ago from A Di Maria
How to buy oven ooni for making pizza
For india on amezon one line 🙏🙏
could you share your pizza dough recipe ?
Is the hose removable?
Why is the stone that thin? No issue with temperature and bottom crust? What about baking multiple pizzas in a row?
Use pizza calculator to calculate proofing times. 24 hours for caputo pizzeria in the room temperature is way too long for this dough (given it's like W260-280).
Also, when you shape the dough, use "slap and fold " method and instead of dusting your workspace with the flour, just put the dough ball in the flour container so that it would be all covered before shaping the pie. Much less excess flour this way.
Coolek my room temp here is about 15°C, so 24 hours is fine. Very happy with the dough result.
I’ve often tried the slap and fold method, and haven’t quite mastered it to a good enough level yet. But I’ll get there. Just having some fun making my pizzas. Good idea about putting the dough ball in the flour though. 🕺🏼🍕
Super video but one question - is this suitable to cook inside? Not sure if you have it set up in your kitchen? A quick google seems to offer the view it’s for outdoor use only. Do you have a view? Thanks
Charlie Thackeray hey mate, yea the ovens are designed for outdoor use only - I’m cooking in my garage with the big up and over door open on a rainy day in Scotland, but currently having an outdoor cooking area constructed. Outdoor or properly ventilated areas only 🤙🏼
Definitely some raw/under cooked base patches there - I'm just not a fan of chewy raw dough, my personal preference is a thin crispy base.
I'm genuinely considering one of these ovens, any ideas how to do what i like? lower temp, slightly longer in?
Turbo Mini TV that would certainly give you a more American style/crispy pizza! A lower stone temp, low flame and longer in the oven would reap those results absolutely!
Great video, can you tell me where you got your gray proofing dough box? Thanks
Solent plastics, it’s the euro stacking tray 😁
You can use this oven pizza on home ?
Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda.
I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.
Why you dont put the dough in refrigerator?!! Do you think it is better with 24 h room. Temperature?!
Fawaz Haj Hammad for longer cold proves then it’s better with a stonger flour like Caputo Nuvola Super. I’m very happy with leaving my dough at room temperature though.
What size Ooni Pizza Peel did you use in this video, was it the 12" or the 14"?
Thank you in advance
Would you be able to test this oven with a Digiorno rising crust ?
If you used this commercially - you don't need a hood? That would take the cost down significantly! How good is it? Honestly..
Any ideas for getting wood kinda smoke? I guess you could let a couple of woods burn inside there or is it not recommended?
It’s not something I’d do, and because the pizzas cooks so quickly, it’s not long enough to pick up much smokey flavour either. There was a comparison between wood cooked and gas cooked 90 second pizza and the person didn’t think there was any taste difference - yet to test myself though!
@@homemadeneapolitanpizza1300 This is so interesting! I heard numerous times of guys listing the "wood smoke flavour" as one of the advantages of having a traditional stone oven but I can totally see that being a bit questionable... Vision bias probably indeed!
Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.
how hot does it get underneath that unit? I'm wondering if it'll be safe for my boat.
Does it has a thermometer? How do you know you've reached 500 degrees?
Hi Rob I get the same issue as you with the Kodak 12 inches : we need to wait a lot (when you are hungry) between 2 pizza. Did you make some tests with the new one ? Which temperature do you get in the center just after having one pizza cooked ? How much time do you need to wait before starting a new one ? For the 12inches Korda I usually make a pizza each 8 minutes. Thx for your feedback.
philmtx3fr hey! Next video, I’ll make sure I include the temp of the stone after the cook and how long it takes to get back to temperature 😊
Stunning! They are all outdoor, but probably no problem te use this controlled indoor right?
Do not use this indoors under any circumstances.
Do you bake pizzas at home?
Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙
Would you say the kids 16 is better than the standard smaller version?
Might try shutting it off so it can stay in longer to cook the bottom a little more. But job well done.
With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.
Zebra hey! Yea, I was probably making the biggest pizzas I could in the standard ooni Koda which means it’s easier to burn the crusts at the back, but less so if I just stuck to, say, 9-10” pizzas. Which is still a nice size. Original Koda is definitely better for portability. I did get success from using a turning peel in the smaller Koda, there’s a little bit of a knack to it though. You get the hang of it fairly quick.
Do you cook indoors? If yes, don't the fumes cummulate inside? Isn't the oven heating up the room much?
They aren’t certified for indoor use, outdoor only as it needs proper ventilation for carbon monoxide. Same as a bbq. I’m cooking here in my garage beside the open up-and-over door and the back door open to have an airflow/ventilation. 9/10 though I cook outside properly though!
@@homemadeneapolitanpizza1300 ok, thank you for the information. That was my concern because I have only tried lighting it up inside my flat and momentally felt fumes and heat. The oven goes to the balcony 😁 Greetings from Poland 🤜
I just started watching, with no knowledge of this channel, and all I can think about is cooking some good, traditional, Scottish pizza.
The name of the channel is Neapolitan Pizza. This is the proper one.
Nice video m8. I am waiting for the Koda 16 to arrive here in Canada and I'm ordering one for sure.
Congrats on the great looking pizza and stay safe.
From naples, that pizza looks yummy
A parte la mozzarella che sembra di plastica... ma va bene... io ho l'ooni koda , quello piccolino... e va da Dio
@@cialiniivan3691 hahah vero
Can you bake bread using that oven?
the underside not good...
On your next Cook
can you cook one after another pizza
and then check the temperature in the middle of the oven
Pleaes
Can you make a bigger pizza and a video of it pls? It would be interesting if it works well with a bigger pizza than for the original koda
Yep, next video i'll try make a 16".
excellent vid! will probably get the 16"! Thanks!!!
Where did you get your dough boxes? I like the grey color and the size makes it so it will fit inside a standard refrigerator if need be.
Jason Moore all info in the description box 😊
Really Good Pizza 🤩 do you have some ideas for my ooni fyra how i can get constant temperatures? My problem is to be at the right time when the pellets are getting empty 😫 Thanks and BR Gabriele
Loved the video. Which dough recipe do you use? I couldn’t see it on your videos
When the plate will break!!! I have pizza stone but i am afraid to put in in the oven.. What kind of this plate stone
Great Video. Where did you source the cheese, Those mini balls look awesome and super easy to use
Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.
Nice one! What are those Pizza trays at 8:48 called? Where did you get them?
André Jerschke hey bud, I found that on eBay actually; same with the mesh pizza trays.
@@homemadeneapolitanpizza1300 Thanks! Would you say they could be used to store ready prepared uncooked pizzas on it? I am looking for something to store pizzas temporarily to prepare like 6 pizzas and cook them back to back for my guests. I wonder wether the high hydration dough might stick to that material or if they could be transferred easily to the pizza peel even after a couple of minutes resting on the mesh.
Hi! I have read in a forum that there was a 20% discount for people who work in the healthcare system. Do you know something about that?
Ully I think that was UK NHS related but Ooni’s online chat function is brill, they’ll help.
Hey. The boxes in which you store the pizza dough, the gray ones. What is the dimension of the lid? and whose production are they?
zakapior_z_izerbejdżanu they’re from Solent plastics. Link in the description!
@@homemadeneapolitanpizza1300 thank's 👍👍👍🤠🤠🤠
Se puede pedir desde cualquier parte del mundo?... soy de colombia, quisiera saber si sí hay envío o no y cuanto cuesta?
¡Hola! Consulte el sitio web de EE. UU. Para ver si realizan envíos a Colombia. Cuesta $ 499.
Interesting if you find you need to turn it less in future due to the l shape flame. Once you have spent more time using it would you recommend the price increase over the standard koda for the extra space
Max Clark the L shape burner does make the cook nicer, in the original Koda the flame and head it so concentrated at the back, and needed a good few turns where as this didn’t. The extra space makes the cook a lot easier. I found with the original Koda when I made a big pizza that fit the stone fully (probably stretching the capacity of the oven) the back crusts could burn easy. The Koda 16 size allows the pizza to be further from the flame, and you get good visuals with the bigger front to see how it’s cooking. Really happy with it, I’ll be making a good few videos with this oven to see its full potential!
Question...
1. How come they did not make flames/burners in "U" shape rather than "L"
2. Would we benefit from making a steel base hack instead if stone? 🙃
steel would propably heat the bottom of the pizza too fast, and it would burn quickly. I guess they choosed to make flames in L shapes to cook half of the pizza, so that when you rotate your pizza you can cook the other half. With a U shape, you would undercook only one side, and it would be harder to correct.. I guess !
What is the width between the 2 front legs ... just trying to figure out what size table/cart I need to out the Ooni on. Thanks!
Sorry, just seen this! 21.5 inches across. A 25x25in table would fit it nicely with enough space.
@@homemadeneapolitanpizza1300 would you mind sharing a discount code (privately) on here, if you still have some? I don't have Insta. This neapolitan girl in California needs her pizza!😜 thanks!
Great video! Do you mind me asking where you got the cool pizza cooling rack? Can't find one anywhere...
Hey Stuart, I found that on ebay :)
Great videos, can you use the Koda indoors?
Outdoor use only :). I’m cooking in my garage with the big door open for appropriate ventilation but when it’s dry here in Scotland I cook in the garden
Hiya love the video , do you still have a discount code available.... really want one of these. Thank you
Hey Susan! I don’t anymore but my affiliate links are still live. Sorry I couldn’t help this time!
@@homemadeneapolitanpizza1300 aww thats OK, thank you for replying. 😊
Great review, thanks!
Where's that pizza cooling rack from?
Rui Feliciano hey! I found that on eBay actually, along with the mesh trays. It’s good for letting the base cook before going on a plate so it doesn’t get too soggy.
@@homemadeneapolitanpizza1300 I just noticed you cut it off, I was going crazy trying to find one with those slots
Link that pizza tray rack my man... Do want.
Are you cooking that indoors? Does the underside of the oven get hot?
The pizza looks delicious! Thanks for the video. Available for order in Australia yet?
All OK to use INDOOR!?
The center underneath didn't looked cooked enough .I didn't hear much of a crunch also. It looks like a powerhouse oven thou.
I don't want it to be crunchy, it's a traditional neapolitan style pizza. Should be soft and puffy.
Is there an Ooni Brush?
Tyler as in a wire cleaning brush? I was always recommended not to use one of them just in case a metal bristle came loose during the cleaning process, last thing I’d ever want is a pizza with a bit of metal brush in it. So I’ve always avoided.
How much is the oven..pls i wan one
Is it possible to cook a pizza without having the burn marks on the crust? I understand that these are kind of the point of these ovens but, I have a few people that would like theirs without them. Is it just finding the right temp or moving the pizza enough or is it just impossible?
There is a technique for cooking an American style crispy pizza, and it’s essentially letting the oven get to full temperature, launching the pizza in and completely turning the flame off. Leave it for a few mins, turn it a couple times and perhaps reignite on the lowest setting. Instead of a 90 second cook, it takes about 4-5 mins, but produces that style of pizza. Hope that makes sense. I think ooni may have created a video demonstrating this 😁
Loved the video. Is the oven safe for indoor use?
Liam Kelly outdoor or very well ventilated, this was filmed in my garage by the door.
Love your videos. But can you give some tutorial on your pizza sauce? Thats what always confuses me. Some say tin tomatoes, others do a whole seperate cook on the sauce
Reece Emanuel hey! Personally I just add some
Sea salt and some fresh basil to a tin of chopped tomatoes and lightly blend it so it’s combined well - but without it becoming foamy. I’ve always been happy with the taste of that.
@@homemadeneapolitanpizza1300 brilliant. Thank you