Possiedo il koda 16 e posso dire che ne sono super soddisfatto ma questo koda Max 2 sinceramente non mi convince proprio...1)il prezzo 2) e' vero che ci puoi informare 2 pizze insieme ma di che dimensioni stiamo parlando???Le chiamerei pizzette al massimo...e allora a sto punto meglio 100 volte il koda 16🤷🏻‍♂️....evito il commento delle pizze sfornate nel video😂 bo onestamente mi sembra un passo indietro da parte di koda....potevo capire se mi buttava fuori un forno leggermente più grande con biscotto incorporato e rotante...ma questo forno invece mi sembra proprio inutile....poi ad occhio mi sembra di vedere i bruciatori troppo in alto con ik rischio di ottenere un fondo della pizza crudo e una pizza sopra bruciata..bha

This is still the Company that started with the first affordable and well perfoming pizza oven? How come its now the Most expensive one?

What quantity of dough (weight in grams or ounces) is your dough ball in this video?

Why aren’t there any 3rd party reviews of this oven yet? Seems weird.

Yeah that's cool but it wont work 😂

Not for $999.00 it’s metal and burners. Ton of IG reels of doing it in the oven and look even better.

Greek pizza super ultra mega fan here. I have never heard of Greek-style pizza before, but this one does not look far off from what we are used to around here. Still, it sounded cringy though. I am not hating; just saying.

No oil?

for the price it should come with the paddle and some decent shwag like a hat or Tshirt.

Thanks for having me!

The engineering that went into that visor must have been the laziest phone it in I’ve ever seen

I accidentally made 75 percent hydration today, man it just ripped apart and stuck to my fingers. Had a hard time getting it in the oven

The only woman whose food was so amazing it brought Julia Child to tears.

I have the Koda 16 and honestly, I think the real challenge of the brand is to build a domestic gas outdoor oven that you don't need to remove from the site when you finish using it.

"Take care not to scratch the outer shell" when laying it down on a cardboard box. Doesn't fill me with confidence about the build quality I'm afraid.

I'm trying to be loyal to the Karu but this is tentative 😂😂 when the Karu user get any updates.😢

Why am I watching this when I don't even own one!? :D

Can pellets be used

You will not meet a nicer guy than Rick Bayless. I’ve had the pleasure of meeting him a couple times and he couldn’t be nicer or more hospitable.

thanks

Don’t even think about bringing it to 900°. Your pizza will be torched. Bring the stone to about 450° and put your pizza in. It will be done in 2 minutes or less. Any longer and it burns

Ooni Karu 2 Max in the works?? Hopefully, there will be no dual burner as I want different temperature ranges from back to front on the stone.

Reminds me of a pizza shop I used to go to in Astoria. Sadly, it's now closed.

I'm hoping to make this this weekend for a party and wanted some clarification on the percentages. Commenters below wisely pointed out that the recipe as written calls for over 90% hydration. If you look at Hominy Farm's video it's more like 80%. They have something like: 100% flour, 80% water, 20% levain, and 2% salt. This is slightly different from Bryan here, especially in the water amount. Can someone who's done this clarify? Also, would you say overnight proof in the fridge would be fine after bulk fermentation and shaping?

so i learned to put salt on a piece of meat. Great advice masterchef!

it is very similar to the argentine style pizza

I bought Ooni frozen pizza balls. I keep them in the refrigerator for 12+ hours. Then proof them in an airtight container for 4 hours. The dough always snaps back and never forms a circle. More like a football or flatbread shape. Am i proofing them too long at room temperature? Thanks!

You guys have hopefully fixed all the mistakes from the 16, mainly the uneven stone temp when making bigger pies. I will be getting one

your editor made the video WAY too dark.

Ooni email 'Don't forget dad!' Nah, I wont. He died a few years ago. Happy Father's Day.

3 underbaked 10 inch pizzas

It’d missing a quick drop lid similar to what you see at a subway restaurant topping bar. Some people live with gnats and they follow your hands around.

Where are these ovens manufactured?

Blue magic

This solves the major problem when cooking with friends and family... More pizzas to more people without your guests waiting.

ayyy Jared!

just got a job making pizza I suck at this

Don’t ruin your Uni pizza oven with beef grease, get a souvee gun and sear the steaks.

wanted to get one , but i’m completely turned off after watching this

Every idiot in this comment section saying the pizzas are too pale are haters lol > Me when you can leave them in longer to char more 😂 Other brand fanboys are butthurt that Ooni is releasing actual new products. This monster is a game changer, and it's a ton of oven for the money. Good job on the demo!

well done mate straight to the point and no fucking around . I 'm a professinol chef and Italian resturaunts was my work place .thank you for this one hand i wish you well.

Where are the end results video? Back one might be the only one that was cooked properly. 3 pizzas is very challenging in a 24" oven. 2 at the most.

The front pizzas did not look fully cooked. The back one was the only one to have some color. Try again.

Should have just made one super large pizza... and the first two pizzas seemed under-cooked. Who cares if its 120 seconds or 180 seconds

20 minutes to heat up to the desired temp. That's too long. Also the cost @ £799.00 retail is out of pocket for most people. Plus your company has no reputation for reliability or longevity. This seriously needs to be considered carefully before making such a purchase.

I love ooni brand. I bought one of the first ovens and fed my family with that thing almost every week cooking everything. The size of this new oven is wonderfully thoughtful. Though Innovative The prices seem to be going up and up with fewer progress and it’s hard to keep up with. I’d like to see it become more of a household name again with more fun creative additions at more reasonable prices. Cheers Kristian.