@@uli11 I've found this to be the best way, too. I launch, let the pizza sit for a bit with the flame off on the hot stone, then crank it back on to finish. It allows a little more color to get to the base while having more control over the char on the crust.
I'm very interested how even (obviously depends on you turning as well) the bottom char was. The side he showed before cutting was definitely under cooked, but when eating it the bottom looked lovely.
In my experience the bottom should indeed be undercooked. Fire on both sides gives a good char on the edge, but for big pizza's like this it under cooks the middle. Small pizza's far away from the fire and putting the oven on low heat when you put the pizza in solves this problem. Ofcourse checking the temperature on the stone with a laser thermometer before you put the pizza in is important too
@@Shrimptjethis was super helpful for me to read, thank you. I bought an ooni last summer and struggled to really ever get a consistent bake that wasn’t scorched on the sides if the middle was cooked through. I reckon smaller pies, further away from the fire, temperature control, and probably flipping it more frequently will do the trick.
Giving the stone enough time to preheat (~20m) and rotating the stone to keep it evenly hot as I bake help me do multiple pizzas in a row without the middle being doughy! Definitely rotating it 90deg every ~30s is what seems to be the key for me, though
This video is a perfect example of why I don't like the Koda 16. Bottom not as cooked as the crust which burns easily because its right next to the flames. There is so little room for error. Looks edible, but when you are trying to make the perfect pizza, the Koda 16 can be disappointing.
@@skhanifar gozney just came out with a new oven called Arc. Im looking into it as an alternative. There is also the ooni Karu 16 which I have not tried but looks like it doesn’t suffer from the same issues.
@@Butterratbee Yeah, the crust is burnt (don't tell me its just "charred". Undercarriage is barely cooked. Zero leoparding. That's the Ooni Koda 16 for ya. Some people like a pizza like that, but imo this is by no means a perfect or even great looking pizza. Maybe you need to get a grip.
Looked like you were really struggling to spin it around there brother. Not convinced. I’m sure ooni is a nice fun product to have but I can do it in my oven better no cap
Who TF says no cap anymore, besides 15 year old TikTok, Fresh & Fit wannabes. Bro, it must suck to be just like every other edgy comment troll to exist on this platform since it was created. No cap? Lol. Alright, buddy. Sure.
You should learn to just close your mouth. Even if it is digitally. He wasn't chewing with his open, and even if he was that's such a ridiculous comment to make.
The devilish chuckle at the end is awesome 😂
We've all done that at first bite of something we knocked out of the park
The sound of joy 😊
Man's eating pizza in the rain right off the peel like a crazy person 😂
Ooni has a tendency to make you finish a whole pie 😅
Do yall brush the edges with EVOO and sprinkle with garlic?
You know its gotta be good with the giggle at the end, lol!
what temp/length are you cooking store bought dough Kenji?
I learned when making large pizzas in the koda 16 you have to crank it all the way up to get the stone hot and then turn the flame off
Wym? Kenji's pizza was perfect and he maintained the flame.
@@uli11 I've found this to be the best way, too. I launch, let the pizza sit for a bit with the flame off on the hot stone, then crank it back on to finish. It allows a little more color to get to the base while having more control over the char on the crust.
Was wondering what your experience is with the Koda 16 - how long do you usually preheat? How susceptible is it to wind?
It takes me about 20 min to reach 700 plus on max on 40-50 degree weather
I usually let it go 30 mins+, though most recipes call for 15-20.
The amount of pizzas I would need to make to justify $600 for a pizza oven. Looks good though.
or you buy the 13" cozze for 150€ which is absolutely enough.
Gotta be committed. But is doable.
You dont buy an onni for $$ purpose. This is the cheapest way to make napolitan pizza at home.
@@Picollus1Mom
Worth the money pays off in 2 years! It's an investment of course. I said the same thing about my Greg Egg and don't regret it.
This exact pizza oven is on my wish list thanks to you and @barbequelab
Was the middle undercarriage still doughy? The char looks amazingly good!
Doubt it
I'm very interested how even (obviously depends on you turning as well) the bottom char was. The side he showed before cutting was definitely under cooked, but when eating it the bottom looked lovely.
In my experience the bottom should indeed be undercooked. Fire on both sides gives a good char on the edge, but for big pizza's like this it under cooks the middle.
Small pizza's far away from the fire and putting the oven on low heat when you put the pizza in solves this problem. Ofcourse checking the temperature on the stone with a laser thermometer before you put the pizza in is important too
@@Shrimptjethis was super helpful for me to read, thank you. I bought an ooni last summer and struggled to really ever get a consistent bake that wasn’t scorched on the sides if the middle was cooked through. I reckon smaller pies, further away from the fire, temperature control, and probably flipping it more frequently will do the trick.
Giving the stone enough time to preheat (~20m) and rotating the stone to keep it evenly hot as I bake help me do multiple pizzas in a row without the middle being doughy!
Definitely rotating it 90deg every ~30s is what seems to be the key for me, though
looks like a wonderful vibe !
How are you making a pie that big without burning the crust on the 16? Mine gets too close and it looks black
So Kenji we have a tiny back porch and our patio table is glass. Can we use the ooni on it?
old vid, but would love to know if you need to cook this at a lower temp cuz its so big. going to be getting a koda 16 soon
Watched u on the chew when u were on it an they Michael Simon called ur book the Bible of cooking, an I bought it do u have any more books out
He has The Wok, too!
Do you do the "hack" to get it to have a ultra low flame?
Looks amazing
What kind of pepperoni?
Doesn’t look very New Yorkish but it looks really good
I'm just thoroughly disappointed the first bite wasn't shown
Blessed be!
Good cuppage
The pizza upskirt was lewd 😅
I am disappointed with Ooni and their lack of customer service. But the pizza looks great
Just bought one, arrives tomorrow.. soooo excited
YES!
should have a rotating stone in the original design
This video is a perfect example of why I don't like the Koda 16. Bottom not as cooked as the crust which burns easily because its right next to the flames. There is so little room for error. Looks edible, but when you are trying to make the perfect pizza, the Koda 16 can be disappointing.
good insight ty. any other oven youre eyeing?
@@skhanifar gozney just came out with a new oven called Arc. Im looking into it as an alternative. There is also the ooni Karu 16 which I have not tried but looks like it doesn’t suffer from the same issues.
@@Butterratbee Yeah, the crust is burnt (don't tell me its just "charred". Undercarriage is barely cooked. Zero leoparding. That's the Ooni Koda 16 for ya. Some people like a pizza like that, but imo this is by no means a perfect or even great looking pizza. Maybe you need to get a grip.
What hydration are you doing on your dough?
😮😮
That money pit makes it impossible to properly cook the undercarriage without severely burning the top of the pie.
ASMR FTW.
That’s not NY pizza sorry I’m British and in USA I know the difference. That’s Neapolitan. NY pizza is thinner and crispier and smaller crust
mama mia
kegosongan itu bang pizzanya
Seems like crap. Probly be better if you built your own wood fire brick oven.
Dave portnoy would be proud .
He should have a doggie to eat the burnt pizza
8.4 everyone knows the rules
useless gimmick oven. weak heat under carriage
mmm.....carcinogens!!!
Laughing at us because he has pizza 😭
And for only $600 you, too, can bake a pizza outside.
No Brasil temos fornos melhores
Looked like you were really struggling to spin it around there brother. Not convinced. I’m sure ooni is a nice fun product to have but I can do it in my oven better no cap
bait comments are so weird
Not convinced. I'm sure an oven is nice and fun product to have but I can do it in my own flaming garbage fire better no cap
Not buying it. I'm sure flaming garbage fire is a quality product but my tin roof on a hot day can do it even better no cap
Who TF says no cap anymore, besides 15 year old TikTok, Fresh & Fit wannabes. Bro, it must suck to be just like every other edgy comment troll to exist on this platform since it was created. No cap? Lol. Alright, buddy. Sure.
NY style absolutely, neapolitan definitely not
Burnt pizza -110/10
GTFO here, that's perfect char. The leopard spotting on bottom looked a little under done though.
@@naelfox-priebe5946just eat some charcoal if you are into char that much. thats definitely heavily burnt on one side
Normalize eating unburnt pizza
@@mnzrkwhat are you even doing on a food channel chat is flavor
@@mnzrk Why do you hate life?
Should learn to close your mouth when you eat.
You should learn to just close your mouth. Even if it is digitally. He wasn't chewing with his open, and even if he was that's such a ridiculous comment to make.
Burnt
Burnt yet undercooked. Money well spent.
😂