Man, I loved every minute of your video. Got in the game myself about a year ago with an ooni pro. This koda 16 already seems like a better option.

I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked. I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!

As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks

Currently looking at the 12 and 16, the size difference is crazy, glad I’ve watched this

Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)

Nice, shame the base isn’t a little more cooked but finally a review where someone actually showed the under side of the pizza

Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.

I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.

Coor looks incredible. I'd end up eating too much pizza if I had this.

I just started watching, with no knowledge of this channel, and all I can think about is cooking some good, traditional, Scottish pizza.

Awesome oven, looks massive tho, I was planning to buy the smaller one but now I’m not sure, the extra space on the 16 looks great. Great video buddy

Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!

Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda. I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.

That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .

i didnt even know a channel like this exists! This has been my dream for a few years now. But I didnt get into it yet because of the high costs for a good oven and kneading machine. I will subscribe and learn more about napoli pizza. Best pizza in the world. Edit: Mind sharing the dough recipe? Preferably in a video

From naples, that pizza looks yummy

90 seconds for a pizza is fuckin mindblowing. It actually looks really good, too. I saw another review of this thing and the people couldnt craft a pizza worth SHIT. This pizza looks dank, though. Good job man. Jelly of this oven

FYI. The wood peel is what you use to put the pizza in. You use the metal one to turn and remove

Just a bit of advice, that pizza looks ok but next time cook it a little less. The mozzarella shouldn't be burnt because the digestion will be more difficult and there is a slight risk of stomach pain ;) word of Italian in love with pizzas! :)

Yes! A 16" version! i usualy make 1 pizza for 2 people usually do i would push this to the limit as I do my usual oven

Nice video mate ! Would love to see the turning peel exploiting the extra space in the koda 16.

Nice video m8. I am waiting for the Koda 16 to arrive here in Canada and I'm ordering one for sure. Congrats on the great looking pizza and stay safe.

Hopefully buying one at the end of the month so 20% would be lovely 😍. Would of been nice to include a peel like some of the competitors

Je rêve de ce four, your pizza looks sooooooo gooooooood well done 👏🏼👏🏼👏🏼

Your simple cheese tomato sauce pizza with thick edges and a thin plate crust took 1:40 seconds/very fast. I would guess that a deluxe made pizza w/the works may take around 2 minutes. I like thicker, bread type pizza's and saw the recipe's from the Ooni USA site which does support thick pizza's. 750°F/400°C really makes it important to continuously rotate. Thank's for the v-post

Hola amigo. 3 cosas. 1.- Ese quemador está haciendo mala combustión la llama debe ser azul, contaminaste toda la comida. 2.- No se queman tanto las pizzas se sacan doradas y crocantes pero no quemadas. 3.- Ponele más queso RATON. Saludos.

Use pizza calculator to calculate proofing times. 24 hours for caputo pizzeria in the room temperature is way too long for this dough (given it's like W260-280). Also, when you shape the dough, use "slap and fold " method and instead of dusting your workspace with the flour, just put the dough ball in the flour container so that it would be all covered before shaping the pie. Much less excess flour this way.

Next time use original mozzarella and not that cheese.

The weakpoint is the Pizza stone on the bottom, that did not get enough from below. The crust is already ready but the base is not really crispy

looked good ,bottom looked undercooked a bit . just move the pizza and change the spot . so the bottom cooks . cheers

Excellent video please make one on how you make the dough 🙏🏼

Roughly how long does one canister of gas last depending on use? Before having to get more 😀

I like a bit more char in the pizza bottom. Can it be achieved by heating the stone for longer?

wow mate thanks for the unboxing !! i totally enjoyed it and your pizza looks awesome !! have fun and nice pizzas ;) cheers !

Good shout on the solent trays, cheapest I’ve seen anywhere 👍🏻 Cheers

Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer

Glad I watched this. I would never cook a pizza that way. Someone needs to invent a turn table !!

Are you cooking indoors? Do you think it is suitable for use in a kitchen?

I would've probably used a couple of long forks to turn the pizza instead of taking it out and giving it a "cold shock" and interrupting the cooking process. They should come up with a rotating stone option and a hinged cover for the hatch.

The pizza looks very good, but let me give you some advice (as an Italian), you have to bake before the tomato sauce until half cooked, then you can add mozzarella, without burning it.

so i wanted to order an oven but there is this mBar gas pressure thing is it really important ? because i don't know what dose it do

If you used this commercially - you don't need a hood? That would take the cost down significantly! How good is it? Honestly..

Good video. Some people in the comment section are crazy

Might try shutting it off so it can stay in longer to cook the bottom a little more. But job well done.

For that price people should build their own pizza Owen :) like the Italians

excellent vid! will probably get the 16"! Thanks!!!

the base of the oven should be rotatable while the pizza is cooked, thus avoiding having to remove it 4-5 times ... put the pizza in, press a button, rotate while cooking and in a minute it is done .

I've worked in a lot of pizza parlors, and made a lot of pizza at home, so a little advice... Use pizza screens! Forget cornmeal and flour (under your pizzas). If you don't use enough it's a disaster, and when you do use enough, you gotta pull it just right, and it's a lot of cleanup. Also, the last thing you want to do is build a pizza, THEN move it onto a peel. It gets all screwed up. Instead, put a thrown or rolled out crust on a screen, and then add your sauce, cheese and toppings. Once the crust is on the screen it never leaves the screen till the pizza is cooked (so it keeps it's shape, and you don't pull dough too thin, which tears and makes a mess in the oven). Also, the screen can be your guide to get the perfect size every time. Another good thing about screens is you can have several pizzas built and ready to go in the oven. SO much easier and cleaner, and you still get a perfectly cooked bottom. Pro tip: If you like a well done or extra crispy bottom (like I do), you can pull the screen out from under it (with some tongs), halfway or two thirds through the cooking (once the crust isn't soft and doughy anymore), and put the pizza directly on the stone (no flour or cornmeal needed at this point). Once you try a screen you will never go back.

You are seem like better then Gordon Ramsay Thank you for the video

LOL! ALl you need to do is get a pot barbeque grill, ring coals pizza in middle. IT is just like a NAPOLI pizza and cheap to make.

To me, that base just isn’t cooked enough. If the oven stone is not capable of evenly cooking the bottom of the pizza at high temp, then that would be a deal breaker for me

Looks really good! Great oven. Stay safe from San Francisco bay area

Beautifully cooked pizza and gorgeous crust. Why don't you use mozzarella tho? With fast cooking like this it will not release too much water.

Great video and looking forward to more videos. Thx

hola. la llama amarilla es mala, ya que el gas glp suele ser muy contaminante, quedara lindo el hornito con esa llama, pero tiene que ser celeste. se regula abriendo el regulador de AIRE PRIMARIO del quemador. saludos.

Lookin' good, can't wait to get mine!

Well done 👍🏻 mate good effort. Keep going keep posting

Link that pizza tray rack my man... Do want.

What is the width between the 2 front legs ... just trying to figure out what size table/cart I need to out the Ooni on. Thanks!

How to buy oven ooni for making pizza For india on amezon one line 🙏🙏

Why did you buy the bigger one, for more pizzas or?? Good video full of info, thanks.

Nice one! Do you knead the dough by hand or u use some mixer?

The pizza looks delicious! Thanks for the video. Available for order in Australia yet?

Loved the video. Which dough recipe do you use? I couldn’t see it on your videos

Can you make a bigger pizza and a video of it pls? It would be interesting if it works well with a bigger pizza than for the original koda

Looks Nice , what dough recept do you use , 👍thanks

Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza? ie: attempting to get a wood fire flavour in a kitchen oven. I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.

This is glorious mate!

Wow, really helpful video. I definitely want to get one, I know that sometimes ooni has some promotion codes out there. Do you know when there will be the next „sale“ or promo? This ooni would bring our pizza fridays to the next level 👌

Hallo. Very nice oven. Can please pull out the stone to see the shape of it? I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it. Also I will replace with a stone 2.5 cm thick. Thanks if you can help me in that

Awesome oven and your pizza looked gorgeous!

Where did you get your dough boxes? I like the grey color and the size makes it so it will fit inside a standard refrigerator if need be.

During lockdown, build your own out door pizza oven!

Hi, nice video I bought oonia koda 16, earlier for a year I used small Koda and I will tell you I'm disappointed with the temperature that koda 16 reaches. Ooni advertise it exactly the same as smaller versions but the small version after 20 minutes reaches 500 degrees Celsius in the middle/center of the stone while the large version only heats up to 341 degrees. After over an hour of heating it reaches 400-410 and this is max. I was warming it up for another hour but the temperature did not rise. After an hour and a half I found the hottest place on the stone. This is the left corner next to the heaters and even after such a long time, the stone did not reach 500 degrees Celsius In this area(I skip the fact that pizza is not baked here because it is not physically possible ). 489.7 degrees is the highest temperature I could measure In the corner spot... I also want to emphasize that I carry out tests at my film studio 2000 square meters with the necessary precautions. Thanks to this, the oven is not affected by external conditions such as wind or lower temperature. I don't even want to think about what happens when I do a similar test in the garden. what temperatures did you manage to reach in it? because the ones I measured are far from what they advertised.

Nice video. Very informative. Your pizza looks perfect! This oven would be a great choice for anyone who wants to make a nice pizza outside but doesn't want to be bothered dealing with a wood fire.

That looks great! You are an accomplished Neapolitan pizza 🍕 maker! My brother does a similar job on his Roccbox! I just bought a pizza making kit for my New Weber 22” kettle grill, my favourite style of pizza to make is the Americana style with an enriched dough. I’m going to try it out on Friday, I’m a little worried that my rich dough will burn to a crisp! Take care Klaus

Making me hungry again mate 😂 looks great, very jealous!

Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙

Great video.... have you created a making dough video.... I see myself as a decent cook, but am really struggling to make decent dough for bases..... I am holding off buying a KODA until I get it right (I have been following the OONI method, even the cold-proofing has gone wrong!)

Thanks so much. It will be really helpful if you can show me. And also if you can make some measures of it.. I will really appreciate. Thanks for the answer also. Wonderful pizza too

I love my ooni! And yes the boxing and wrapping is amazing! But wait for the pizza...

looks brilliant, and i bet it tastes brilliant too! Did you use the oven indoors or outdoors?

might have to buy one ... looks great

Great info, good looking pizza. Do you think it would work well with a par baked shell from a bakery?

Did you try the biga method in cooking?? Do you think 48 hours gives the same flavour of biga method?

Hi, please do you have a recipe for making the dough to share? Loving it!!

Great Video. Where did you source the cheese, Those mini balls look awesome and super easy to use

Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.

Excellent work mate but you really need to use a better cheese. Even the full fat mozzarella you get from Sainsbury's for 70p would do the job. There is no point of using an oven like that if you leave the details behind. Take it as a constructive criticism and keep it going with your pizzas

Kenji Lopez-alt approves

With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.

I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.

You look soooo excited :)

Question... 1. How come they did not make flames/burners in "U" shape rather than "L" 2. Would we benefit from making a steel base hack instead if stone? 🙃

Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.

Stunning! They are all outdoor, but probably no problem te use this controlled indoor right?

my flame is much smaller on high than yours - do you have any tips? My gas is full

Why is the stone that thin? No issue with temperature and bottom crust? What about baking multiple pizzas in a row?

Brilliant! Looks great. Have you ever tried using sourdough to make pizza. I can really recommend it.

When the plate will break!!! I have pizza stone but i am afraid to put in in the oven.. What kind of this plate stone