When I try to make NY style on the Koda 16 I hold the turning peel over the pizza to slow down the cooking of the top a little. My kids prefer NY style but it’s definitely a challenge on the Koda 16. I’m picking up the Ninja wood fire this weekend! Thank you for this test.
Very interesting. As a Koda owner I was twitching a little when I didn't see you attend to turning the pizza more quickly than you did. I purchased a metal door for my Koda which helps it heat up more quickly. Most of my pizzas are neopolitan style and they cook in about 2 minutes with the Koda 16. Your Ninja unit did better on this test based on what I could see.
Thanks for another great video. Both looks good. However, i dont think you buy a Kodi to cook pizza at such low temprature, you would use a oven with a pizza stone. Never looked for Ninja ovens as what i heard is always Kodi thats the way to go. Like to see a 7 minute pizza in Ninja VS a 1.(30) cook in Kodi that i would say is a much better comparasion. Kodi is made to cook quickly thanks again for the video
So I am curious, I've only ever used the super hot top temperature in the Ninja oven, to replicate a real pizza oven - I have totally ignored the different pizza settings. Therefore what have been your findings here - as you are only cooking at 240ish - how does it compare? Why cook at a lower temp?
Hi - I am normally cooking on the Artisan setting, I think, just like you are - that's my favourite setting for pizza on this oven - it cooks really well, very quickly with no turning. I cooked this on the NY pizza setting, which has a lower temp setting for a longer cook just to try it out and see how it compares to a gas oven. I liked it, does it well for that type of pizza. I am also trying the other pizza options, including pan pizza which will be uploaded tomorrow.
Hi, I do that for the Koda 16 when I need to get the stone very hot with a low flame, so yes. The Ninja is electric and you can add wood pellets to provide smoke flavour on long cooks (which works really well).
Hi! A real-time cook- off with these two pizza ovens and I make and use my homemade NY style pizza dough for the first time! Hope you like it!
When I try to make NY style on the Koda 16 I hold the turning peel over the pizza to slow down the cooking of the top a little. My kids prefer NY style but it’s definitely a challenge on the Koda 16. I’m picking up the Ninja wood fire this weekend! Thank you for this test.
That's a great idea! Enjoy the Ninja, you’ll love all the things it can do!
You will love it and you can do so much more with it.
I love this video as I do all you wonderful videos, Thank You 🙏💕💕💕💕
Thank you so much!! 🍕🔥⚡️
Very interesting. As a Koda owner I was twitching a little when I didn't see you attend to turning the pizza more quickly than you did. I purchased a metal door for my Koda which helps it heat up more quickly. Most of my pizzas are neopolitan style and they cook in about 2 minutes with the Koda 16. Your Ninja unit did better on this test based on what I could see.
I love my Ooni’s but this oven really has changed things up - I didn’t realise how much I’d love high heat electric ovens!
Thanks for another great video. Both looks good. However, i dont think you buy a Kodi to cook pizza at such low temprature, you would use a oven with a pizza stone. Never looked for Ninja ovens as what i heard is always Kodi thats the way to go.
Like to see a 7 minute pizza in Ninja VS a 1.(30) cook in Kodi that i would say is a much better comparasion. Kodi is made to cook quickly
thanks again for the video
Thank you! I’ve made a cook off in the Koda 12 v ninja here as a start : ruclips.net/video/5CFmjzLn0F4/видео.html
Looks fantastic 👌
Thank you! Cheers! 🍕🔥⚡️
Detroit style next?
So I am curious, I've only ever used the super hot top temperature in the Ninja oven, to replicate a real pizza oven - I have totally ignored the different pizza settings. Therefore what have been your findings here - as you are only cooking at 240ish - how does it compare? Why cook at a lower temp?
Hi - I am normally cooking on the Artisan setting, I think, just like you are - that's my favourite setting for pizza on this oven - it cooks really well, very quickly with no turning. I cooked this on the NY pizza setting, which has a lower temp setting for a longer cook just to try it out and see how it compares to a gas oven. I liked it, does it well for that type of pizza. I am also trying the other pizza options, including pan pizza which will be uploaded tomorrow.
On the Koda 16 did you ever crank it up as high as it gets and then on the launch turn it down to the lowest?
Is the ninja electric?
Hi, I do that for the Koda 16 when I need to get the stone very hot with a low flame, so yes. The Ninja is electric and you can add wood pellets to provide smoke flavour on long cooks (which works really well).