Looks good. The snow has gone now I can soon pull out the OONI 3. With all the new ones you have do you think you could make a pizza with this old one?
Thanks and I haven’t used the 3 for sooo long - if I use the gas I think it should be ok - with the pellets I’ll probably burn it!! I will get it out, blow the cobwebs off and make one!
Looks good 👍How was the pizza with the tikka masala sauce? I've been meaning to make a curry pizza, I saw someone else post a pizza using Chasni sauce (Al's kitchen recipe) which is something I want to try as that recipe is amazing!
Can you show more of the settings. Heating dialing and backside.Heating the ovnen and likte that. I have tried 2 times in my kooda 12 both burned egdes. Second i lowered the heat it start to burn immediately.
@@Got2EatPizza 12 gas. I lower little more then half dialing today was better now in egdes but was not perfect cooked. You use half dial? Or always when 400 degrees ? I have not bough temperatur tool yet.
I would really really recommend you get a laser thermometer. I wouldn’t use a pizza oven without one . It’s so important for the base cook. I cook at 3/4 flame on the dial . If it’s breezy I lower the flame. Also rotate more often, even if it’s every 5 seconds. Better to turn than burn!!!
Hi there! Thanks for watching! I use the 12” peel. I should really use a round turning peel but I prefer to use this! Gives me more control with the bigger pizza! 🍕🔥👍
Hello. Great videos!! I am looking into purchasing my first pizza oven and am having difficulty deciding between the ooni koda 16 and roccbox. Do you have any advice?
Hi there! Thanks so much! I’m really loving the Koda 16, the size of the stone gives you the opportunity to make both big and small pizza but also gives you room to manoeuvre your pizza away from the flames should you need to quickly. It’s easy to set up and control. Saying that the Rocc is a super oven, sturdy, well built, deep integrated stone and cooks great pizza, the gas flames are positioned well for an even crust and top cook, however the size of the stone on the 16 does make it my favourite for cooking pizza. 👍🍕
I've watched many of your videos and always notice that your pizzas almost never burn on the crust while cooking well on the bottom. I wonder if you'll say what type of flour you use and would you happen to know it's strength rating. Thanks.
I'm debating between the Koda 16 or the Karu 12. Getting the 16 would be to get bigger pizza out of it. But it seems even with the larger oven, you cook about a 10-11 inch pie. Any feedback on which oven to get?
Hi there! With the Koda 16 I cook both big and the smaller which is so useful. If you are cooking with gas only, then the Koda 16 would be super, but if you want to use wood more than gas, then the Karu 12 is a super wood oven, and does gas too. So it’s the fuel to consider first, then the size of the oven.
@@Got2EatPizza As you've said before, you don't taste the flavor difference anyways. So gas would definitely be fuel of choice. Having the option for coal or wood would simply be for the once in a while option to have fun or when going camping or something (which wouldn't happen often enough to make it worth it haha)
I just recently got my ooni koda 12, sometimes i have problems with a burnt bottom of the pizza, i pre heat it at max for about 15 mins and turn it down when i launch, never had a problem with the crust on top, its just the bottom, any tips?
@@Got2EatPizza no oil or sugar at all, just water, salt, yeast and flour, 63 percent hydration, 2.5 percent salt, i dont have or use laser thermometer, so i just use the guideline of pre heating for 15-20 mins then lowering thr heat befire launch
I really really really would recommend getting a laser thermometer. I wouldn’t use a pizza oven without one. Another tip - Flour build up on the base of your pizza, that’s another thing that could cause the base to burn.
that looks amazing, i bet those flavors are really yummy
Hi there! Thanks, yes they taste great - love masala!
Looks great, really enjoying your videos, fantastic ideas. I think I will be making a lot more pizzas now. 👍👍
Hi Thanks so much and thanks for watching!! Your woodworking on your channel is fantastic too btw! 🍕🔥🍕
@@Got2EatPizza thank you!! Looking forward to seeing your next upload. All the best from us all. 👍👍🍕🍕
Looks good. The snow has gone now I can soon pull out the OONI 3. With all the new ones you have do you think you could make a pizza with this old one?
Thanks and I haven’t used the 3 for sooo long - if I use the gas I think it should be ok - with the pellets I’ll probably burn it!! I will get it out, blow the cobwebs off and make one!
Looks outstanding 🔥🍕🔥🍕🔥🍕
Thank you 😋!!
Looks good 👍How was the pizza with the tikka masala sauce? I've been meaning to make a curry pizza, I saw someone else post a pizza using Chasni sauce (Al's kitchen recipe) which is something I want to try as that recipe is amazing!
Hi - I love it! I love Tikka Masala on everything except pasta!!
@@Got2EatPizza 👍 try some Mr Naga chilli sauce if you feel a bit braver. 🔥
I will, I’m a big chilli oil fan, so will get that on pizza up here soon!
@@Got2EatPizza Mr Naga chilli pickle is addictive!!!
Can you show more of the settings. Heating dialing and backside.Heating the ovnen and likte that. I have tried 2 times in my kooda 12 both burned egdes. Second i lowered the heat it start to burn immediately.
Hi there! Yes, which oven - the 16 or the 12 or both?
@@Got2EatPizza 12 gas. I lower little more then half dialing today was better now in egdes but was not perfect cooked. You use half dial? Or always when 400 degrees ? I have not bough temperatur tool yet.
I would really really recommend you get a laser thermometer. I wouldn’t use a pizza oven without one . It’s so important for the base cook. I cook at 3/4 flame on the dial . If it’s breezy I lower the flame. Also rotate more often, even if it’s every 5 seconds. Better to turn than burn!!!
Hi, love watching your videos! What size is the perforated peel you use with your Koda 16?
Hi there! Thanks for watching! I use the 12” peel. I should really use a round turning peel but I prefer to use this! Gives me more control with the bigger pizza! 🍕🔥👍
@@Got2EatPizza Thanks!
Hello. Great videos!! I am looking into purchasing my first pizza oven and am having difficulty deciding between the ooni koda 16 and roccbox. Do you have any advice?
Hi there! Thanks so much! I’m really loving the Koda 16, the size of the stone gives you the opportunity to make both big and small pizza but also gives you room to manoeuvre your pizza away from the flames should you need to quickly. It’s easy to set up and control. Saying that the Rocc is a super oven, sturdy, well built, deep integrated stone and cooks great pizza, the gas flames are positioned well for an even crust and top cook, however the size of the stone on the 16 does make it my favourite for cooking pizza. 👍🍕
I've watched many of your videos and always notice that your pizzas almost never burn on the crust while cooking well on the bottom. I wonder if you'll say what type of flour you use and would you happen to know it's strength rating. Thanks.
Hi there! I use Caputo Blue Pizzeria 00. I’m not sure of its strength rating but it is soft grain flour. Thanks!
I'm debating between the Koda 16 or the Karu 12. Getting the 16 would be to get bigger pizza out of it. But it seems even with the larger oven, you cook about a 10-11 inch pie. Any feedback on which oven to get?
Hi there! With the Koda 16 I cook both big and the smaller which is so useful. If you are cooking with gas only, then the Koda 16 would be super, but if you want to use wood more than gas, then the Karu 12 is a super wood oven, and does gas too. So it’s the fuel to consider first, then the size of the oven.
@@Got2EatPizza As you've said before, you don't taste the flavor difference anyways. So gas would definitely be fuel of choice. Having the option for coal or wood would simply be for the once in a while option to have fun or when going camping or something (which wouldn't happen often enough to make it worth it haha)
nice in Summer. but who stands outside -10°C in winter? and the price? 560€ . strong.😅😅
Hi there! It does warm you up very quickly in the cold!
I just recently got my ooni koda 12, sometimes i have problems with a burnt bottom of the pizza, i pre heat it at max for about 15 mins and turn it down when i launch, never had a problem with the crust on top, its just the bottom, any tips?
Hi there! What is your dough recipe? Does it have oil or sugar in it?
@@Got2EatPizza no oil or sugar at all, just water, salt, yeast and flour, 63 percent hydration, 2.5 percent salt, i dont have or use laser thermometer, so i just use the guideline of pre heating for 15-20 mins then lowering thr heat befire launch
I really really really would recommend getting a laser thermometer. I wouldn’t use a pizza oven without one. Another tip - Flour build up on the base of your pizza, that’s another thing that could cause the base to burn.
💜👍💜👍🍕🍕🍕🍕 an other beautiful pizza👍👍👍
😋. Thanks!
😍