I got the 12 and I modified it. Took my Napoleon grill rotisserie motor, drilled a hole and mounted it underneath. I cut and forged a steel plate that fit into the motor on which I placed a round pizza stone. The motor turns slowly and I get perfect pizza every time! Before I had to manually move the pizza around 3-4 times and it was hard to get it even.
This is an excellent video in terms of taking a product that ultimately has two settings and with the help of your expertise being able to take it outside of those settings to really get the pizzas one is looking for. Great video!
YESSSS!!! Now I can finally try to make New York style pizza, thank you so much for this video! I’ve had my Ooni for almost a year I didn’t know about the ultra low setting! I’m so excited to try this out!
Heck yeah! The NY style is amazing in Koda 16. Using ultra low and even killing the flame turns your Koda 16 into a little deck oven and crisps it up really nice! Check out the recipe in Pizza with Rosehill Sourdough!
I have this oven and I have not been happy with it. Everything about my pizzas is perfect except the bottom, its always undercooked and not crispy. I let the oven heat up. Still doesn’t make a difference. The stone on the bottom never gets hot enough.
i have the same issue. i don't understand why the Koda wasn't made with a door like the Fyra. i loved my Fyra but having to keep feeding it was a pain so i switched over to a constant heat source design. i'm crossing my fingers hoping that the ultra low setting will make a difference since i forked out the mega bucks for the Ooni offered Detroit Pizza pan.
We have a Koda 16 and found that for us, the best approach after we’re around 750f in the center is as soon as we launch, we turn off the gas completely and let it just sit for about 1 min (turning it at about 30 seconds) - then we turn it back on after that minute and set it on low and just finish as usual. Adds maybe a minute to our cook time, but we get great results (we do not like black and only very limited leopard spots on our crust).
@@billk8429 i've played with that technique also... kinda takes away from that "90 second fire baked oven" concept we were led to believe was possible. thanks for the reply = )
He does mention that if you want a crispier crust on the bottom that you can try to do the California style of baking and his “high low high” method and get it in for a longer bake (2-4 mins) by adjusting the temperature with the flame adjuster as you bake. 90 second Neapolitan style will have a bit of a flimsy bottom. I wouldn’t say that is undercooked but more of a preference. He mentions letting the bottom of your pizza tell you when you think it’s done. Give it a try. Hopefully it works.
GREAT information. I'm curious if you have any experience with Nancy Silverton's dough recipe from Mozza. It's got a really high hydration level, and despite trying to keep my stone and oven from getting too hot, I found that the top of the pizza burned before I got solid leoparding on the crust and underside. I know there are other dough recipes lower in hydration that excel in the Ooni's high heat.. but I'd love to be able to replicate (or at least come close) to getting her recipe to work at home in the Ooni. Any tips would be greatly appreciated!
More water = more energy. Many people think this means higher temp but it actually means lower temp for longer. Because at high flame like you saw the toppings burn. If you’re using a Koda 16, get the stone to at least 400C then launch and leave the flame on high until the crust starts to puff up. Then cut the flame completely or use ultra low. Then at the end, turn the flame back up for some color on top, once the bottom is cooked. I call this the high low high and it works better for most pizza styles than just blasting on high
Didn't hear you mentioned anything about that sticker that says don't operate until this removed. I don't know if it's talking about the sticker or something else
Not too sure, if you can help me, but my gas knob is stuck. I can press in and start turning but it doesn't go through the gas opening. Like the valve is locked. Any ideas?
Is it true the internal components differ between the UK and US models? I brought my UK Ooni to the US, but need to convert to fit US propane tanks. I was told I can’t do this though…is this true?
That’s correct. The pressure is different so the injectors are different. Ask Ooni support to send you the injectors for the US model. They are larger. If you just throw a us regulator on, it will be underpowered
This oven is extremely difficult to use, and there's a lot of payola fake reviews out there. It loses massive amounts of heat, so while your stone might be 650 degrees, the back where the flames are will be 1200 degrees. My experience was pizza being too soft to turn on the front, and on fire in the back. I did not know about the super low setting, but that doesn't solve the problem of losing heat rapidly. For an American style pizza with toppings, this is the wrong tool.
Hey Rich! Check out my “my first ooni pizza” video. I think you just need to turn the flame down. It’s designed to make Neapolitan pizzas when the flame is on high, but for other styles, you just need a lower flame setting. It’s a LOT of heat so there is a learning curve for sure. I hope you keep using it and I’m sure you’ll love it 🙌
@@rosehillsourdough It may be possible, but extremely difficult. If you are off by an inch toward the flame while turning a 12 inch pizza, dinner is ruined along with your evening as it goes up in flames.
@@Rich4098sounds like maybe your dough may have sugar in it? Or maybe too much flour on the peel when launching? I’ve never had a pizza combust in the oven. I’m happy to help diagnose if you want to get the most out of the oven 👍
It's definitely NOT fire and forget - you NEED to spend time understanding the heat dynamics and pay very close attention when making a pizza. Been using mine since June and I've had some not very good outcomes and some glorious ones. The composition of the pizza base makes a huge difference - moisture content and (if you are using pre-made dough) sugar content. I've played with cast iron skillets stuff briefly and the garlic prawns that this thing kicks out FAST are gorgeous. This is NOT a tool for someone who thinks it's an outdoor version of their kitchen oven that you can slam something in and come back a bit later and it's cooked - this requires some learning, experience and (probably most important) constant attention when cooking. But when you get it right it is SO far beyond what you can do in a regular oven. And not just pizza.
I got the 12 and I modified it. Took my Napoleon grill rotisserie motor, drilled a hole and mounted it underneath. I cut and forged a steel plate that fit into the motor on which I placed a round pizza stone. The motor turns slowly and I get perfect pizza every time! Before I had to manually move the pizza around 3-4 times and it was hard to get it even.
What a hack!
This is an excellent video in terms of taking a product that ultimately has two settings and with the help of your expertise being able to take it outside of those settings to really get the pizzas one is looking for. Great video!
Thanks John! So glad you enjoyed it!
Best tips I’ve heard for the Ooni Koda 16. I discovered the almost off position for low and slow baking. Great tips thank you!
Right on! I’m glad you enjoyed it. It’s a fantastic oven!
Thank you for this very helpful information! Received a Koda 16 for Christmas very excited to experiment with my new oven!
🎉🎉 merry Christmas to you 🙌
YESSSS!!! Now I can finally try to make New York style pizza, thank you so much for this video! I’ve had my Ooni for almost a year I didn’t know about the ultra low setting! I’m so excited to try this out!
Heck yeah! The NY style is amazing in Koda 16. Using ultra low and even killing the flame turns your Koda 16 into a little deck oven and crisps it up really nice! Check out the recipe in Pizza with Rosehill Sourdough!
I have this oven and I have not been happy with it. Everything about my pizzas is perfect except the bottom, its always undercooked and not crispy. I let the oven heat up. Still doesn’t make a difference. The stone on the bottom never gets hot enough.
Check the temperature with a laser gun bro.
i have the same issue. i don't understand why the Koda wasn't made with a door like the Fyra. i loved my Fyra but having to keep feeding it was a pain so i switched over to a constant heat source design. i'm crossing my fingers hoping that the ultra low setting will make a difference since i forked out the mega bucks for the Ooni offered Detroit Pizza pan.
We have a Koda 16 and found that for us, the best approach after we’re around 750f in the center is as soon as we launch, we turn off the gas completely and let it just sit for about 1 min (turning it at about 30 seconds) - then we turn it back on after that minute and set it on low and just finish as usual. Adds maybe a minute to our cook time, but we get great results (we do not like black and only very limited leopard spots on our crust).
@@billk8429 i've played with that technique also... kinda takes away from that "90 second fire baked oven" concept we were led to believe was possible. thanks for the reply = )
He does mention that if you want a crispier crust on the bottom that you can try to do the California style of baking and his “high low high” method and get it in for a longer bake (2-4 mins) by adjusting the temperature with the flame adjuster as you bake. 90 second Neapolitan style will have a bit of a flimsy bottom. I wouldn’t say that is undercooked but more of a preference. He mentions letting the bottom of your pizza tell you when you think it’s done. Give it a try. Hopefully it works.
GREAT information. I'm curious if you have any experience with Nancy Silverton's dough recipe from Mozza. It's got a really high hydration level, and despite trying to keep my stone and oven from getting too hot, I found that the top of the pizza burned before I got solid leoparding on the crust and underside. I know there are other dough recipes lower in hydration that excel in the Ooni's high heat.. but I'd love to be able to replicate (or at least come close) to getting her recipe to work at home in the Ooni. Any tips would be greatly appreciated!
More water = more energy. Many people think this means higher temp but it actually means lower temp for longer. Because at high flame like you saw the toppings burn. If you’re using a Koda 16, get the stone to at least 400C then launch and leave the flame on high until the crust starts to puff up. Then cut the flame completely or use ultra low. Then at the end, turn the flame back up for some color on top, once the bottom is cooked. I call this the high low high and it works better for most pizza styles than just blasting on high
Didn't hear you mentioned anything about that sticker that says don't operate until this removed. I don't know if it's talking about the sticker or something else
EVERY OVEN SHOULD COME WITH A QR CODE LINK TO THIS VIDEO
Hear that Ooni?!? 😂
Not too sure, if you can help me, but my gas knob is stuck. I can press in and start turning but it doesn't go through the gas opening. Like the valve is locked. Any ideas?
You might need to reach out to support for this one!
The advanced high-low-high flame technique, which style of pizza do you use that for?
It’s fantastic for my California style and other Neo-Neapolitan styles
I have one and love it.. Thank you
Awesome! So glad you love it!
This is amazing. Thank you. For the NY style, are you using the ultra low setting to heat the stone or using low and then switching to ultra low?
Always use high to heat and re-heat the stone. Low and ultra-low is for baking only. Good luck with your pizzas 🙌
Is it true the internal components differ between the UK and US models? I brought my UK Ooni to the US, but need to convert to fit US propane tanks. I was told I can’t do this though…is this true?
That’s correct. The pressure is different so the injectors are different. Ask Ooni support to send you the injectors for the US model. They are larger. If you just throw a us regulator on, it will be underpowered
Thank you ❤️
Thank you for this very informative video
can you do bread with the pizza ovens or no?
Absolutely! I recommend Karu 16 for bread as it’s taller inside.
I couldn't find the match holder in the box. Where is iyt generally located?
It should be attached to the oven or somewhere in the box. If you don’t have one, reach out the customer support 👍
@@rosehillsourdough I found it. It was attached to the bottom of the oven. Is it possible to use this oven indoors or is the heat too great?
@@JonAyres-k1g nope shouldn’t be used indoors
This is the video I needed. Thank you sir.
Happy to help!
Would that low flame help with trying to bake bread in there? I’m guessing baguettes/ciabatta could fit?
Yeah totally! Although Karu 16 with the door is the best one for baking. Higher ceiling and the door traps in more heat for a more stable environment.
@@rosehillsourdough thanks! Yeah makes sense 🙂
Ultra low mode!! TIL… thanks for the hot tip.
Ultra low ftw!
Going to give ULTRA LOW a shot this evening! Thanks!
Let me know how it goes!
Does this work on the 12
It does the flame is just much harder to see. Much easier on Koda 16
Not to be concerned about heat under the oven???
The table temp under the oven isn’t too hot!
This oven is extremely difficult to use, and there's a lot of payola fake reviews out there. It loses massive amounts of heat, so while your stone might be 650 degrees, the back where the flames are will be 1200 degrees. My experience was pizza being too soft to turn on the front, and on fire in the back. I did not know about the super low setting, but that doesn't solve the problem of losing heat rapidly. For an American style pizza with toppings, this is the wrong tool.
Hey Rich! Check out my “my first ooni pizza” video. I think you just need to turn the flame down. It’s designed to make Neapolitan pizzas when the flame is on high, but for other styles, you just need a lower flame setting. It’s a LOT of heat so there is a learning curve for sure. I hope you keep using it and I’m sure you’ll love it 🙌
@@rosehillsourdough It may be possible, but extremely difficult. If you are off by an inch toward the flame while turning a 12 inch pizza, dinner is ruined along with your evening as it goes up in flames.
@@Rich4098sounds like maybe your dough may have sugar in it? Or maybe too much flour on the peel when launching? I’ve never had a pizza combust in the oven. I’m happy to help diagnose if you want to get the most out of the oven 👍
@@Rich4098 ruclips.net/video/PumDiAXuq5k/видео.html
It's definitely NOT fire and forget - you NEED to spend time understanding the heat dynamics and pay very close attention when making a pizza. Been using mine since June and I've had some not very good outcomes and some glorious ones. The composition of the pizza base makes a huge difference - moisture content and (if you are using pre-made dough) sugar content. I've played with cast iron skillets stuff briefly and the garlic prawns that this thing kicks out FAST are gorgeous. This is NOT a tool for someone who thinks it's an outdoor version of their kitchen oven that you can slam something in and come back a bit later and it's cooked - this requires some learning, experience and (probably most important) constant attention when cooking. But when you get it right it is SO far beyond what you can do in a regular oven. And not just pizza.
Lee Jason Martinez Laura Lopez Daniel
Thank you for the info. Don't need the extendable matchstick holder though. I just place the match between my teeth! 😁
So that’s where your eyebrows went!
Its a secret for those who dont know it. 😂 Its been floating around youtub older videos for almost a couple years now. Any other secrets? 😅
I’m the guy who discovered it so I figured it was worth a share!
Jones Maria Thomas Gary Anderson Paul
For those igniting for the first time, don't have your body, face, shirt etc infront of the mouth of the oven.
Nice talk. Nothing new.