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Hi there! lovely gift! Keep going because - the more you make the better they will be! Plus , not sure I mentioned this in the vid but I wouldn’t use dough that has oil or sugar in it. Those ingredients would be for electric oven pizza cooking on low temps, not for these high heat ovens. 👍

Hi! Thanks so much for subbing and for watching! I wish it was 72f here! You will really love the Koda 16 when you get it as it will take your pizza cooking to another level! Enjoy!

Yeah, I have a small, inexpensive battery powered one for the patio after mowing the lawn and it works really well on my pizza oven and my smoker too.

Hi! Enjoy your pizza and new oven!!

How did it go? I have the same oven. I was cooking today and went OK. Dough a little sticky though. @Got2EatPizza - what's your view on using a little oil in the bowl when proving your dough to stop it sticking to bowl? My dough gets quite wet when I do.

Hi! I never use oil on anything with the dough - just flour if it’s sticky- the dough comes out from the proof in a big stretchy lump so doesn’t stick to my plastic bowl that much- keep to the lower hydration dough if it’s getting unmanageable like 57% to 60%.

I appreciate that! Thanks - yes important points - will do. 👍

Hi! Thanks so much and I’m looking forward to getting outside more when the weather improves, get the garden tidied and sorted too. Looking forward to Spring!

@@Got2EatPizza 100% agree with you on that one! Cannot wait for spring to arrive! I spend most of last summer getting my techniques better and hopefully will experiment more with different flours etc this yeah. Keep up the great content 🍕🍕

Hi - thanks for the lovely feedback!

Hi thank you! that sounds lovely - enjoy your trip!

@@Got2EatPizza ❤️

Hi! Glad I could help! And hope your oven arrives ASAP!

Hi! I have - with lower and higher hydration and also with low flame/slow cook and high flame/fast cook. I’ve experimented and this is my personal view on crust outcomes: high/flame fast cook gives a softer crust unless you have a higher hydration dough. slow cook/low flame gives a crusty cook and works well with a lower hydration e.g 60%. So for NY crusty cooks a low flame but that doesn’t mean a low temperature - the stone will still be at 430c in the centre and the air in the oven around 500c - it’s super dry fast heat and 1 minute in the oven makes a big difference to the crust compared to 2.5 minutes. I could write an essay on this - lol!

Thanks for watching!

Hi - Yes high flame always for pre-heat - then turn to med/low for a crispier crust for the cook.

@@Got2EatPizza thanks a lot for all the tips. Great channel.

Thanks! It’s hard to monitor as I switch the gas over to use in the other gas ovens. These pizza ovens are a lot, lot more efficient than my bbq gas burner though.

Hi! I always get muddled up with this! It’s the higher water content in the dough that should give more crispness and more bubbles in the crust , however, I think the speed you cook your pizza has a big impact on the crispy crust - slow cook = crispy. fast cook = softer.

@@Got2EatPizza thanks

Hi! My go-to launch peel is the Eppicotispai wooden peels. My go-to turning peel is the Gozney Turning steel peel

Hi! The gas is very convenient and easy to set up but there is an outdoor cooking experience when using wood! But it is more work to set up. I personally can’t taste a difference generally as the cook is so short but sometimes I can taste woody ash on the pizza base. Storage space may be an issue too for wood/kindling/lumpwood etc. I’ve made a vid on this if it helps: kzfaq.info/get/bejne/iKl7nLCp25yal3k.html

Hi, I’ve cracked my stone but it was my fault and I bought another one, don’t get it wet or damp or drop it like I did. is my advice!

Hi - I don't but I would love it if they bring out a Karu 16! The sooner the better!

Would that not canalisae the Ooni Pro?

@@arashmazinani I think that process already has started: Koda 12, Koda 16, Pro, ooni 3, Karu, Fyra. I don‘t know anymore which is for which purpose 😯

Thank you!!

Both super ovens but I think that the Koda 16 is more versatile for making larger pizza. I’ve just bought the Roccbox Burner v2 so will be giving that a try out, hopefully weather permitting this week and will upload the result.

It takes for me about 2-3 minutes. Also, depends on the size of pizza and where it is placed on the stone.

Hi! It should get to that temp in an hour - so I would check that the flame is on full, check for leaks on the pipe and the attachment to the oven with soapy water. Also, just to check you are using the metal and not plastic gas bottle., and that the stone is totally dry. If all those are working ok and you are still not getting heat then I’d contact Ooni support as it should take no more than 30 mins to get to 430c in the centre. 👍

@@Got2EatPizza thank you very much, i am gonna contact ooni Support today. Have a nice day 😀

Hi there! The best way to make the pizza soft is a fast cook. To get soft and crunchy….hmmm…could try a higher dough hydration up to 70%. A 2+ minute low flame cook will give you the crunch.

Hi - I would try a lower hydration - like 57% to start off with and see how that goes - I use 60% as standard - 500g flour/300g water/9g dissolved salt, 0.6g dried yeast. Also try fine semolina under your peel and blow away excess. The semolina are like little hard roller balls and help roll the pizza off the peel.

Hi - more importantly than 00 flour (which is the mill of the flour), is the grain - which needs to be a soft-grain for the stretch. With these pizza ovens you shouldn't need to heat them up for an hour - 25-30 minutes should be fine and it will need to get to about 430c which is 806f in the centre.

That sounds unusual - How did that happen? I was cooking today in 0 degrees C and stone was fine when it got up to temp.

Oh no! How did that happen? Do they sell spare...I haven’t seen them on the website yet

Ha ha! 😀🍕

Hi! Why doesn’t it work for you?