My Top 10 Pizza Oven Tips - Ooni Koda Pizza Oven!
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- čas přidán 15. 02. 2020
- Hello! Welcome to our learning to cook pizza journey! You asked me to make a video on the top 10 tips I think would be useful for new pizza cooks using the Ooni Koda Pizza Oven.
We bought this pizza oven to provide you with honest cooks, tips and reviews!
I hope you find them helpful and please comment below if you would like more information on each tip and why I chose these tips. These tips are from my experience of learning to cook pizza from scratch on this CZcams channel.
Thanks so much for your support - by subscribing and watching and using the links below, this has given me the funds to purchase this Ooni pizza oven (and others) and I now have the whole Ooni range of Pizza Ovens to continue to make pizza videos for our pizza journey together! Your support has helped bring this pizza journey to life! Thank you so much!
I love cooking pizza, showing them on here and learning from them! Have fun and enjoy your pizza with family and friends!
Pizza Dough:
500g Blue Caputo 00 Flour
300g water
9g salt (dissolved in water above)
0.6 g dried yeast (fluctuates with local climate)
24 hour bulk room proof
Pizza Dough Vid and Recipe: • How I Make Pizza Dough...
If you enjoyed this vid please Like and Subscribe here! / got2eatpizza
⇢* My Amazon US Shop: amazon.com/shop/Got2EatPizza
⇢* My Amazon UK Shop: amazon.co.uk/shop/got2eatpizza
⇢* GOZNEY Pizza Peels, Groceries and Ovens Official Website - tidd.ly/a4e21eb9
⇢* OONI Pizza Ovens UK - shrsl.com/36gul
⇢* OONI Pizza Ovens US - shrsl.com/3yacy
AMAZON LINKS:
⇢* Ooni Koda 12 - amzn.to/3mlDSEh
⇢* Ooni Koda 16 - amzn.to/3SF52SA
⇢* Ooni Karu 12 - amzn.to/3ZlHZyQ
⇢* Gozney Roccbox - amzn.to/3y3HQUH
⇢* Bread Maker - amzn.to/3fngijX (the breadmaker I use)
⇢* Fine Semolina Flour - amzn.to/3o5XytG (for the launch)
⇢* Blue Caputo Flour - amzn.to/3f7BrBo (the flour I use)
⇢* Caputo Yeast - amzn.to/3LIRzWb (the yeast I use)
⇢* Allinson's Yeast - amzn.to/3dKQbpF (the yeast I use)
⇢* Gas Butane Lighter Torch - amzn.to/33neOTZ (for wood-fired ovens)
⇢* Stainless Steel WorkTop UK: amzn.to/3hODloA (pizza kitchen worktop)
⇢* Stainless Steel WorkTop US (similar to mine): amzn.to/34lhbau
⇢* Cast iron pan: amzn.to/3FSKX3d (for dishes in the pizza ovens)
⇢* Mini Wooden Pizza Roller - amzn.to/31TJAgp (helps stretch the pizza)
⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens)
⇢* 15” Wider Wooden Pizza Peel - amzn.to/3rXxlwB (for the 16" Pizza Ovens)
⇢* Laser Temperature Thermometer - amzn.to/2VKRQhB (for every oven!)
⇢* Roccbox Pizza Peels and Ovens Official Website - tidd.ly/a4e21eb9
⇢* Ardore Pizza Party Peels and Ovens Official Website - bit.ly/2IBSQCr
WEBSITE: 🍕got2eatpizza.com - it's our growing pizza blog resource site!
🍕 Find us on Instagram and Pinterest - Got2EatPizza
HELPFUL VIDS:
Cleaning the Ooni Pizza Stone: • How To Clean the Ooni ...
Ooni Koda 12 Top 10 Tips! • My Top 10 Pizza Oven T...
Ooni Koda 16 - 8 Month Review: • Ooni Koda 16 Pizza Ove...
LEARNING TO COOK PIZZA PLAYLIST:
• PIZZA FOR BEGINNERS - ...
OONI KARU 16 PIZZA OVEN PLAYLIST
• How to cook pizza in t...
OONI KODA 16 PIZZA OVEN PLAYLIST
• Ooni Koda 16 Pizza Oven
OONI KARU 12 PIZZA OVEN PLAYLIST
• How to Cook in the Oon...
OONI KODA 12 PIZZA OVEN PLAYLIST
• Ooni Koda 12 Gas - Fir...
OONI FYRA 12 PIZZA OVEN PLAYLIST
• How to cook pizza in t...
OONI PRO 16 PIZZA OVEN PLAYLIST
• Ooni Pro | Uuni Pro
GOZNEY ROCCBOX PIZZA OVEN PLAYLIST
• Roccbox Pizza Oven
ARDORE PIZZA PARTY PIZZA OVEN PLAYLIST
• Ardore Pizza Party Piz...
OONI 3 PIZZA OVEN PLAYLIST
• How to use the Uuni 3 ...
⇢ Links above marked with a ⇢* are affiliate links - This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support! This does not affect you or the price of the product & lets you support this channel at no extra cost⇠ :-)
#pizza
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Camera: iPhone 7 Plus & Canon M50
Editing & Creative Software: Final Cut Pro, Keynote, Inkscape and Canva using a MacBook Pro with the lowest spec you can get! - Jak na to + styl
Hi! All these tips are based on my user experience of learning to cook pizza from scratch on this channel. If you have any queries please let me know below!
I just tried my Ooni Koda for the first time now and I couldn't get the pizza off the peel.
Good tips, thanks especially for the 'lower flame', we burnt out first on high! We've only had it a few days and holy moly, I don't think we'll need to order delivery ever again. It's a brilliant oven! Before purchasing I watched some of your videos, it made the decision easy, and now that we have it we're over the moon!
i guess Im asking the wrong place but does anyone know of a trick to get back into an Instagram account?
I was dumb lost the login password. I would appreciate any tips you can offer me.
@Danny Korbyn instablaster :)
@Christopher Terrence Thanks so much for your reply. I got to the site through google and I'm trying it out atm.
I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
I’m so excited to buy this!
Thanks for the advice. I'm going to put it into practice this evening!
Hi! Enjoy your pizza!
I'm so excited to get my koda 12.
Great video. Thank you!
Hi! You are welcome!
My GE microwave from 2005 finally crapped out. At first czcams.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
I bought the Ooni Koda because of your videos...great buy I love mine 👍🏾
That’s lovely to hear! So pleased you are enjoying!
Thank you. Can’t wait to try again
Enjoy!! I’ve given some tips in your other vid comment.
Great tips thanks!
Glad it was helpful!
Amazing, thanks!
Hi! Thank you!
Thanks so much!
Very helpful, thank you
Hi! Thanks for watching!
new Ooni Koda owner here, these tips are amazing - much appreciated!
Hi! Great to hear and thanks for watching!
Excellent tips for anyone new to ooni pizza oven
Thank you!
Many, many thanks for this very useful segment - so nice to see how you progressed to the expert status... 🤩
Lol! Thanks! I’ve been an expert at making mistakes and that has helped me learn and then advise other beginners what not to do!
Very useful video, thanks
Hi - You are welcome!
Great tips!
Hi! Thanks!
Thank you so much!
You're welcome!
Great tips ... well done !
Glad it was helpful!
Best pie out of all in ytube with ooni thx .
Hi! Thank you!
That is a good training video for beginning pizza makers.
Thank you!
Great video!!!
Thanks for the support!
Thanks for the informative video. My Pizza Pronto (I think that's what it was called) died on Sunday (still made hundreds of pizzas out of it). But I like that this oven can reach 900 degrees Fahrenheit. It was a pain hosting parties where I made pizza and it took a little over 8 minutes per pizza. This will be much more convenient. So I'm ordering one right after I post this comment.
Hi! Thank you and enjoy your new Koda oven when it arrives! 🍕🔥
I appreciate the tutorial very much. I cant wait to get one of these in mid March.
Very cold here in Montreal,quebec. And still a lot of snow in my backyard.
Take care😀
Thanks! I’m waiting for some snow! ❄️
@@Got2EatPizza I hope you dont get to much🤞
I’ll take any snow right now! lol! ❄️❄️
This video makes so much sense after you buy a Koda. Amazing tips. Hopefully tomorrow's pizzas turn out alright. Thank you.
Glad it was helpful!
Yep 😂
Great tips. One thing I'd say is on an oven this size a turning peel is counter productive in my opinion.
I have the 3 and the Koda and take the pizza out to turn it. It doesn't mess up the shape or burn and the time it is out of the oven is less than the time your base breaks contact with your turning peel.
I watch all your vids and love your content. Keep it up.
Thank you!!
Hi, love your pizza videos, I have just got a Koda, looking forward to using it while we are self isolating!! Do you have a recipe for your tomato pizza base? Keep up the great work!
Hi! Thanks so much! My tomato pizza base is tinned Valfrutta tomatoes with herbs which I love. My local Aldi has discontinued them - I’m gutted! Keep safe.
hi there! loved this video. i just got an ooni koda pizza oven and these tips were very helpful. would you mind link the aluminum pizza peel you use in the video? it looks useful. thanks in advance!
Hi! Enjoy your new lovely oven!! It’s the Gozney Pizza Peel: tidd.ly/a4e21eb9 It’s light and I love it but I don’t think it’s Aluminium which is good.
Hi again. Great advice! Thanks! Totally off topic, have you tried Wolfgang Puck's dough recipe? I have not yet but will soon. Best wishes,
Rich.
Ps. I've probably made a dozen pizzas with the Koda (in the kitchen with the window open) and find that I have to 'tame the beast' after the stone has been preheated and the cooking has started.
Hi! Thanks! I haven’t - will need to check that out. Please be careful with the gas oven! 😦
Great video, thanks for all the tips.
We’ve just had our first pizza on the Koda 12. Went fairly well but we’re getting some bitterness in the base from the charred polenta we use for launching. Any tips on avoiding this? My plan is to try using just a little normal flour the lube the peel and invest in an IR thermometer to check the stone temperature!
Hi - thank you! Enjoy your new oven! Try fine semolina -it doesn’t taste of anything, but may also char under the pizza, just like flour if there is excess. Blow under the pizza on the launch peel to remove as much as possible before launch too.
@@Got2EatPizza thanks for the tips! Hopefully more pizza creations tomorrow or Tuesday if the weather allows. Great channel, many thanks!
Super helpful video...thank you. Quick question, turning 1/4 turns, at 430 C, how long per 1/4 section of the pizza do you usually cook for? Do you go by look vs time? Beginner asking here.
Hi! if I cook the pizza in 80 seconds, I make lots of 1/4 turns - probably every 8 -10 seconds- check out my latest vids- every one of them is a real-time.cook and shows how often I turn, it also depends on the flame size you use. 👍, I go by look and never time!
Why does my koda 12 flame extinguish after i release the knob after 5 seconds of hold? I have followed every instruction on the manual but in my experience i have to press the knob for 90 seconds to fire up so that when I release the knob the fire does not extinguish.
Hi! do you hold it in the full flame position - I think it ignites better there than on the low flame part of the dial - so hold down for 10 seconds on the high flame. And release slowly. Hope that works.
I love your videos!!!. Great tips! I would like my pizzas came out as beautiful as yours. In my Koda some how they always come a litle bit burned , so I have a few questions: what's the % of hydration you use for your dough in the koda? and also in your experience do you use a very moisty mozzarella? do you think it has to do for some times the cheese get butned too much and too quickly if it is a litle bit dry?
Hi! Thanks so much! I normally use 60% hydration, check out my Koda playlist - they’ve all been 60%. The recent vids are better than the old vids - lol! I’m going to try 62% but I’m happy with 60. The mozzarella type can be an issue. Go for the buffalo mozzarella. Slice it and dry it between paper towels if you are in a rush. The paper will absorb the juices quickly. The grated mozzarella can get too dry and burns in the flames. The buffalo will never do that but be careful that it/s been dried out otherwise you’ll get a pink runny water on top of your pizza at the end of the cook (it mixes with the tomatoes!)
Hi brilliant videos can you use the Koda inside?
What do you mean by turn your stone so all the gunk burns off? Do you mean flipping it so the clean side is turning up and dirty side is turning downwards?
Yes! - I do - flipping it over for the next cook.
Question: I bought the Ooni Karu recently. I love it. I also purchased the optional gas attachment. I have not used it yet however but plan to try it soon. The gas attachment is the same as the Ooni 3. I noticed that there is no flame guard with that attachment. I can buy one off the Ooni website. Would you think that is necessary? I know you probably have not used your Ooni 3 for a long time with the gas attachment. When you did, do you recall burning pizza's?
Hi! And yes, I burnt loads of pizza using the Ooni 3. I’m sure that was mostly due to my inexperience but it was also in part due to the gas direction from the back. A good sized flame guard would help a lot with the 3 burner. I don’t have any issue with the Koda burner. That’s on my list, to use the 3 burner in the Ooni 3. Once all these storms quieten down here in the UK I’ll make that vid. - will be interesting to see whether it’s me now or the burner!!
👍👍👍
Thanks!
tips are great. do one for the ooni pro. bottom burn issues.
Thanks - will do! 👍
@@Got2EatPizza I have only used the Gas attachment at this point. Thanks for the reply.
Thank you! Getting this oven. With “3/4 of full flame”, do you mean the 9 o’clock position, or 3/4 of the range up to the flame symbol on the dial?
Hi! Yes, so between mid and full flame - so turn the dial so that it’s full flame, then go down about a bit less than 1/4 inch, the dial isn’t very clear, not numbered or anything so it’s the only way to explain!
@@Got2EatPizza Got it, thanks!
Just got the Koda 12 and the first 2 pizzas (with quality store bought dough 60% hydration) went really well thanks to your tips 🙏 highly recommended!
Fantastic - so good to hear! Enjoy your pizza!
Thanks for the very useful tips! I thought that max gas level was at the ignite symbol. Now I know better😁. Got to buy a pizza peel now. Would you recommend the Ooni original one? If so, hope they have it in stock nowadays.
Hi - the ignite is around there somewhere! I would recommend the Ooni and the Gozney peel - the short handled Gozney peel is the one I use for all the smaller ovens.
@@Got2EatPizza Thanks Madam, I found your pizza peel video so I am fully informed now 😀. Both Ooni and Gozney turning peels are a bit pricey though. I'll look into alternatives, if any. BTW, I have a Koda oven.
Great! The ones with holes tend to be a bit pricier and a handle the same length equivalent as the Gozney short handle fits perfectly in the oven.
Will you make a top 10 tips for the Gas Rockbox as well?
Hi! yes will do.
Yes please. I just bought one.
Hi there, I noticed you put your Ooni oven on a plastic folding table. Have you had any issues using a table like that? I'm considering what outdoor table to get but thought using a plastic one wouldn't work as the heat under the oven might burn the table.
Hi, yes it was plastic and can be used with the Koda 12 but it’s better to use a wood or metal table. I now use wood for the gas ovens and metal topped tables for the wood fired ovens. I’ve made a table guide vid here: czcams.com/video/ZnAFHzuhJ-s/video.html. 🍕🔥
Hi, Thank you for your great videos they are helpful. I am using your 72 hr method and it works great. Can I as a question? What kind of table are you using in this video? I have got a large stainless table that had the ooni 16 on but it does not leave enough room. I have found a good quality collapsing table for the oven but it has a plastic top. The table weight limit is 90kg so is strong enough. What do you think?
Hi! Thanks so much! it’s a plastic folding table - it takes 100kg in weight which is loads more than enough. It’s 60cm wide and 120cm long. Cost £60. I’ve just bought another table for the Karu and Koda 16 - a folding stainless steel table from a catering company which I’ll show as soon as it arrives. it’s 70cm wide and 90cm long and cost £130.00.
Got2EatPizza Thanks for the great reply. I was looking to get my one from Nisbets £53. I have already got a 600mm x1200mm stainless table £119 from Nisbets. I have been using the Koda 16 to the right side and prep to the left, it has a lower base for more stuff. It is great but need more space on top so looking for smaller table just for the Koda 16. Yours looks great and when you get the new one please tell me what it is. Thank you very much
It’s from Adexa, still haven’t seen it yet-they have a sale on now!
Got2EatPizza It looks good and would have been good for me.. I have ordered the same item as the first I ordered. I will look like a pro. I hope the pizzas are as good as the equipment. Thanks for your help
Got2EatPizza I have looked at the Adexa website then checked via Trust Pilot and the reviews are not too good.
I'm confused how turning the stone over away from the flame will clean it?
Hi! It will clean it in the heat of your oven when you cook on the other side - so instead of repeatedly cooking on the same side you would be giving the stone an opportunity to clean itself after each cook by turning it over.
@@Souscheff "normal person"? Sure, try a brush and let us know how your stone looks after a few months...
Mine, in a Koda, keep bursting into flames whilst cooking. Is my flame too high? Thanks!
Hi! Your crust could be too close to the back burner so bring the pizza on launch closer to you at the front of the oven until you feel that the heat of the flame isn’t burning it. Check the crust after 20 seconds and move it closer to the flame if it needs more flame. I normally cook pizza on the Koda at 3/4 full flame on the dial - not full. I don’t push the pizza up to the flame at the back, I place it in the middle to avoid burning. - hope that helps!
Got2EatPizza thanks 👍🏼
Do you recommend it to start a small business? Thank you.
Hi! These ovens are super -but for lots of and bigger pizza I’d want to use the Koda 16.
Hey :) just got my koda 12! Do you think that it is ok to let it work for 1.5 hours non-stop? Or it might cause a damage to the inner space?
Thanks for the amazing reviews!
Hi! I’ve never tried that so wouldn’t know but an Ooni engineer pops up in the Ooni Reddit group for these types of questions. From my experience of gas ovens, once they get to a set temp - it doesn’t go higher, unlike the wood ovens like the Pro and Karu which I could easily take to over 600c and which may not be best for the oven!
@@Got2EatPizza thanks :) i meant if i just cook and leave it nonstop for around 1 hour (making several pizzas) I will ask Ooni, thanks again!
Hello, did you find out if the 1+hrs nonstop caused any damage? I’m thinking in getting one to start a small business. Thank you.
Hi, I’m searching for a pizza oven. For you first pizza oven for home use, would you definitely go for the koda 16? Or the koda would be enough?
Hi - great decision! It would depend if you want to make regular large pizza or a standard 12” pizza - if the latter, then the Koda would be good enough. Personally, I find making pizza over 12” quite a hard thing to do!
@@Got2EatPizza thank you!!
Is this the koda 12 or 16. I just used my 12 for first time tonight. Didn't know if u can turn we while in oven.
Hi! This is the 12 - how did it go!?
@@Got2EatPizza loved it and learned a few things.. By the 5th pie it was so much better. I'm a newbie..... But wondering how do u go about cooking 5 pies to go quicker. Can you stretch a few at the same time so they are ready or will that effect the dough. Took me a while through all of them.
You can if you ball them up, then when you are ready - stretch them and top. I wouldn’t stretch first then leave them out for long as they may get soggy or dry. Although, there’s me saying that - if you’ve watched my vids you may’’ve seen me waiting for the oven to warm up or down with my one pizza hanging around on a peel, for about 20 mins and in that time I could’ve made 5 pizza! Lol!
I like how it's raining.. than you bring up, Cooking with 70% hydration.
Hi - with Storm Ellen this week from Ireland I’d say the hydration level is now up to 100%!
My tip for pizza stickiness is put a pizza on a screen not directly on the peel so chances are it won't stick because you have a metal screen that does not stick on peel and to the stone. It will also make it easy to rotate the pizza with the peel, it is easier to push and pull the pizza on the peel with the help of your hand and a glove to reach the edge of the screen.. Regarding lowering the flame (for not burning the edge with the bottom burner) only do it just before putting the pizza inside the oven and your stone had reached 433 deg C like mentioned here, otherwise you will have uncooked bottom of the pizza. Also if you Ooni is 12 inches use 10 inches screens and keep them at least one inch from the back burner of Ooni so you are for sure not burning the edge. Rotate the pizza every 15- 20 seconds and observe how much you are rotating it each time. After this remove the pizza from the screen and finish cook the bottom of the pizza by putting it back to the oven for 30 seconds.
Hi - thanks so much for sharing!
How come I can never get a crispy crust on the bottom? I'm cooking at 3/4 power and I use cornmeal to make it not stick.
Hi! What type flour are you using?
I have the same problem, blasts it from the top, won’t get the bottom crispy
Could be the stone is not hot enough or too heavy on the toppings.
Try putting the pizza on a rack for a few seconds after the cook. Also, Neapolitan pizza usually is not crispy. It could be a dough recipe issue.
Hi thanks gor that useful video 👍🏻😉 I am about to by my Ooni, but I am not sure wich to choose... the Koda or the Karu. In 99% of the Time I want to use Gas. Wich one would you recommend based on your experience with the gas burner extension? 🙃
Hi! I haven’t used the Karu as yet, but I’m aware it has the same burner as the 3. Personally, I prefer the Koda burner and so from my experience of using the 3 burner and the Koda, I’d rather use the Koda burner if gas was my go-to fuel. 👍
Got2EatPizza Thank you for the quick answer 🙂 I still have a question: The original stone is quite thin and I might consider replacing it with a 2.5 or 3 cm thick stone if I want to bake several pizzas in a row (5 or more) ? Do you think that could fit the construction?
I’ve never tried that so can’t comment but I think the stone it comes with is fine. If you are looking for a gas oven with a thicker stone and insulation have you checked out the Roccbox? Hopefully, someone reading this who has tried a thicker stone may help you out here!
Got2EatPizza Thank you for the tip. I didn't know the Roccbox at all. Also looks interesting. You already tested it in one of your videos. I wonder: From your experience, if you only baked gas pizza, would you prefer the Koda or Roccbox oven and why? Thank you in advance for your help, this is not a matter of course! 😊
I like them both the same, they make great pizza! The Roccbox due to it’s insulation and thicker stone does take longer to heat up but retains its heat well for many pizza cooks, 👍
What size turning peel is that?
Hi - I use a 7” turning peel.
@@Got2EatPizza what brand peel is that or a link to amazon? Thanks for the great video
Are you going to Cooke with the Ardore again?
Hi, yes, will be making an Ardore video soon!
Hmmm... I will have to watch the temperature of my stone again. I think that it never ever reaches 430°C. How long does it last to get this high temp? I start my Ooni about 30-40min before starting to cook.
Hi! It should get to this temp in 25 mins on full flame, then I turn down the flame for the cook. Check the pipe/regulator - maybe needs a new regulator? Also, contact Ooni support as your stone should be getting hot hot to cook pizza.
Thanks a lot! I remember that the flames of the Ooni look different: With the gas completely opened the flames in the left side are more orange and in the right side they are blue. The Ooni is about 10 month old, so I will contact the support.
Super helpful video! Thanks so much for this. I finally cooked my first pizza on the koda but i could not get the center about 725-750° F... I am not sure if the cold weather was the culprit or not. Have you ever had issue getting up to temp on your koda and does the weather play a role? Cheers!
Hi! Thanks so much that’s great to hear! I haven’t had any issues getting the stone to temp - even on cold winter days. It does take longer if it’s windy though and it’s harder to maintain the temp too on those days. But normal propane gas should get this oven up to 460c to 470c in the centre with no problem. Have you warmed it up for 25-30 mins on full flame? Plus, maybe check the pipe too?
Got2EatPizza yes I’ve tried that but maybe I need to try a few other troubleshooting propane techniques. Thanks for the insight!
@@Got2EatPizza how long does it take for you to get to that temperature? I have a Ooni Koda but it takes around 25 minutes to reach 420c.
Jayan Rajpurohit Hi! Depends on your climate -mine is cold atm and it takes about 25 mins.
That is the most attractive propane tank I have ever seen.
Hi! Lovely UK standard green colour that also looks good with my shrubs.
I’m a new over of Ooni koda 16. What I’m doing wrong, when i push pizza in ooni sometimes it stuck. If i add more flour, i can push pizza easy but flour burns instantly on stone, which gets black and pizza get this unwanted taste. I also tried with corn meal the same it’s burn to the stone.
I use metal plate to push pizza into Ooni, I see here is wooden one is this better, so pizza gets not stuck?
Hi - I’m a huge fan of using wood to launch a pizza! I use an Italian Eppiscotipai wooden launch peel to launch pizza and won’t use anything else. They are good value - just wash and dry them quickly, no dishwasher, then they will last for years. The pizza can get stuck in places, even on this peel, but with a bit of fine semolina or flour it shouldn’t cause a problem. A little wiggle, find the sticky bit, add the semolina/flour to that bit, lift the corner, blow under and you should be good to go! Don’t place wet, heavy, runny toppings on the pizza - just adds to the stickiness!
What about temperature measurements, do I need temperature gun? Or can I do it without it?
I will try tomorrow once again wish me luck 😁
Yes - please get a temperature monitor - I couldn’t make pizza without one!
New day new pizza time :).
I tried out a new recipe for pizza dough with 66% hydration. Perfect.
I used kitchen board just to try it out how it goes wit a wooden plate. All four pizzas went inside my Ooni without a problem. I also used your advice and baked pizza on 1/2 power.
THANKS 🙏, all four pizzas today were perfect.
That's fantastic and good going with a higher hydration dough too. 👍😀
Are we must buy a thermometer or can judge a temperature by time only?
I would highly recommend a thermometer, in fact so much, that I wouldn’t use this oven without it.
@@Got2EatPizza
Is it comes with gas regulator and pipe?
It comes with the pipe and gas regulator attached to the oven, so you just need to plug into the gas bottle.
@@Got2EatPizza 😊
I just put my oven on full whack for at least 30mins before cooking then turn it down 10% or so. I don't use a thermometer.
whats the largest size pizza you can cook in Koda?
Hi. It’s a 12” pizza 🍕
But Jules they cook at about 1-2 minutes if your doing it correctly, so I cook 3-4 pizzas when I feed the family and my neighbor in less than 10 minutes😂😂 also things to remember is some topings like sausage or chicken etc.. should be fully cooked before cooking in the ooni.
Good video! But I missed one important tip: what if my pizza gets broken during turning it? Sauce and cheese gets burned on the stone. A huge mess. Is there a convenient way to clean the stone in a short time?
Hi! Thanks 😊! Yes, if that happens the stone needs a good burn with high heat. - check out my vid here on how to clean the pizza stone: czcams.com/video/FUZaChuTpS8/video.html. Hope that helps! 👍
Are you going to get an Ooni Karu?
Hi! Sometime in the next few months. - paying off my new camera first! Got flour in the lens of the other one.
how many minutes until 430 celsius?
Hi! It takes about 15-20 mins but that depends on your climate and also how breezy it is. I like to leave it on for 30 mins to get the heat deep into the stone then bring the temp down on the surface. 👍
Mine has no thermometer. How would I know the exact temperature it is in the middle?
I would strongly recommend you get a laser thermometer - I couldn’t use this oven without one and they are reasonably priced on Amazon too.
Hello from 🇵🇪. I have a quick question for you. I have some issues when I try to to make the first 180 degree turn with my pizza peel (don't have turning peel). I try to lift the pizza but usually goes all the way to the back and get burned. Maybe it's an special technique that I have to do with the pizza peel? 😃
Hi! My tip would be to place the paddle into the flame and heat up the front of it so when you slip it under your pizza it won’t stick or push it to the back - also tilt the paddle up slightly as you push under so it doesn’t push the pizza into the flame and slips toward you slightly instead. 👍
@@Got2EatPizza that makes a lot of sense? 😃 I have a trip to the mountains this weekend and planing to take my Koda, hope don't disappoint my family with burned pizzas. Thanks a lot for your tips!
That sounds lovely! Have a great trip and my family ate around the burnt bits when I first started off cooking pizza so if an edge gets burnt there are saveable/eatable areas!! 😀
Nothing to add to pizza here, just wanted to say Peru is awesome.
@@michaelolson571 thank you so much!
What cheese do you use and where do you get it?
Hi! I use buffalo mozzarella from Aldi or Lidl, and when they do Italian week they sell the extra special buffalo mozzarella which is super. I will order online for more of that type from a deli as there is a huge difference with the taste and structure - a lot more creamy.
Is this worth Buying ooni 12
Hi! I think it’s a really great gas-fired pizza oven .
I used my Ooni Koda for the first time last night. Noticed that the stone had spots of fires (probably from the Semolina). Should I be using flour instead and if so, how much should I put on the peel?
Hi! Have fun with your new oven! I’d keep using semolina on your wooden launch peel because the pizza rolls off better. Use as little as you need to move it off easily. If you have too much, blow the excess away, lift the pizza up on one side and blow underneath if needs be. My last vid for some reason had a tad too much semolina and it flamed up when I removed the pizza from the oven!
What is the temperature at stone level?
Hi! For the cook I get it to 430c on the logo in the middle of the stone. The back stone can get up to over 500c +. 👍
She literally says it in her first tip lol
@@Got2EatPizza Thanks!
@@thatsballer yeah. she used some weird unit called centigrade.... 😕
Did I get that right? Turning the stone up side down will burn "clean" the dirty side?
Yes, it helps because the heat of the oven as you are cooking on the other side will help burn off the debris underneath - and also this is how to burn off stubborn debris: czcams.com/video/FUZaChuTpS8/video.html
Seems like your latest videos are made with the Ooni Koda... Do you prefer it over the Roccbox? 😊
Hi! Only because I'm trying to save my propane gas due to the lockdown and the Koda is the fastest to heat up! I am using the Pro a lot too because I've got lots of wood available. I will bring the Ooni 3 out this week and do a vid with that as I need to use my wood pellets.
Got2EatPizza thanks for the answer 😊 So what I’m hearing is: the Roccbox is your preferred choice on gas, but it uses more gas than the Koda?
I rate them the same - they are both great ovens - it's just that they both have their unique selling points so it's more about what you want from the oven in the end. Lightweight portability or heavier but more insulated.
Got2EatPizza thank you for the good answers 😊 And also for some great videos 😊👍
Is that the Koda 12? 16 looks too big imo.
It is the Koda 12. The Koda 16 hadn’t launched at this point - the difference being, the Koda 16 has gas burners on the right side and back and the Koda 12 only has it at the back. 🍕🔥⚡️
@@Got2EatPizzasome ppl seem to make a big deal about the side burner being a big advantage, but if you rotate the pizza properly i feel I can still achieve basically same result. I also feel the the l shaped flame would make it even harder to pull the pie out when it’s done.
Can you do a video on how to clean the stone?
Hi! Here it is.. czcams.com/video/FUZaChuTpS8/video.html
@@Got2EatPizza Oh, you beat me to the punch. Thank you, maam.
Is this the 12 or 16
Hi - this is the Ooni Koda 12.
How long does a gas cylinder last?
Hi! It's very efficient with this oven. I don't have a precise time as I use the gas for other ovens too - but it does last a good while - a lot longer than when I use with with my BBQ.
The Koda uses about 0.4kg of gas per hour
@@Pikrip holy moly that's not much!
I am burning my crust, but the middle is raw. Tips?
Hi! I have a few suggestions that may help - avoid using runny toppings - it may be softening up the dough in the centre. The stone may not be hot enough in the middle - needs to be around 430c. Cook on a lower flame but on 430c in centre stone - it will take longer but you’ll get nice crusty un-burnt crusts and a cooked base. Or Rotate every 5 seconds on a bigger flame on a hot stone - Hope they help!
@@Got2EatPizza Thank you.
Same issue! I’m going to try the lower flame and thinner sliced mozzarella. Mine was only undercooked under my mozzarella. Does the dough need to be rolled super thin?
Don't overload with toppings, esp veggies, they can make it the dough watery. Also, try stretching/shaping by hand rather than using a rolling pin. Hand stretching makes the dough thinnest in the middle and thick at the crust, rather than uniform thickness. The middle of the pizza gets less heat so it needs to be thinner to cook through. I try to stretch it to the point where you can almost see through the dough in the middle.
Have you ever cooked the pizza at 900 degrees? Please let me know your thoughts.
Hi yes - that’s about 480c in the centre - so it was about 510c on rotation at the back and the stone burnt the pizza base in seconds - dark brown/black char on base - had to bin it!
Pro tip:
Flip the pizza over when done and toast for 1min to get a nice and crunchy top!
😎🤣
I think there is a problem with your tip 4. Once the flame is started...the dial settings(marker on the dial) are between 9 oclock and 6 oclock. Full flame is 9 oclock and minimum flame is 6 oclock. I think your tip 4 is showing the flame control knob in the area where the flame is started...NOT in the area between 6 and 9 oclock.
I am happy to send you a photo of my dial setting knob shown at the high and low positions. Maybe Ooni changed the dial marking or location? My dial setting marker is white and your isnt. All the other tips are spot on and Im sure very helpful to new Koda users.
Hi! Thanks for this. I show the dial on this vid with the gas on full (on this oven anyhow!) and I wish the dial was a lot clearer to see and use tbh. The dial is so vague that I get to the flame I want by turning to full and lowering it to 3/4 by sensing it from there, it’s easier! 👍
I put a piece of white tape on the dial's indicator line. And I agree with Bob Jones, 12 o'clock is the off position, 9 o'clock is full flame, and more counterclockwise turning reduces the flame. It stays pretty full till you get near 7 o'clock so despite my white tape, I wind up looking at the fire to gauge intensity. At least that's how it goes with my Koda which is several years old. Thanks for very helpful videos!
why are you saying 430 degree centigrade?
Hi - that’s the approximate temperature ideally the centre of the stone should be for the pizza cook.
@@Got2EatPizza what type of unit unit is centigrade?
It's the metric temperature measurement version of Fahrenheit which I'm not that familiar with!
@@Got2EatPizza Celcius.
@@edmunek centigrade is same as Celsius
Britts are so “appropriate” lol
😁
Number one tip... Don't by this way way overpriced thing.
You can buy a nice range for your kitchen for just a couple hundred more and use it for more then cooking pizza. I cook homemade pizzas in my kitchen. Who cares if it takes just a couple of minutes with this thing. I can make a full 16in on the stone in my oven and it comes out beautifully.
These things are a rich man's toy.
"Comes out beautifully"...comes out dry you mean. Any top pizzaiolo will choose a wood fired oven for pizza over an electric oven. Pretty sure they're the ones who know what they're talking about, so I don't know how you expect to convince anyone here otherwise. _Obviously_ we're watching this video because we are enthusiastic about pizza and/or wood fired cooking. Also, you _can_ use an Ooni for for more than pizza...
Furthermore, where do you live that your electricity bill isn't an issue? lmao
@@notgaryoldman1178 Yea, as if running the oven at 550F for 2-4 hours isnt gonna have an effect on the bill. i just ran the my gas pizza oven for 2 hours on a tank thats probably burned for 20 or so and it cost 15$ to fill. And 550F oven will not have same results, this guy is clearly hating on the ooni..
Id rather not heat the house inside for 2 hours with. 550 oven, this pizza oven is great for the outdoor kitchen.
@@Laborchet Furthermore, he's forgetting or neglecting the fact that some of use have free/cheap access to wood! His lack of response says it all anyway.
@@notgaryoldman1178 never said the thing isn't cool just said it way overpriced.
And you all can do with your hard earned cash what you will. You all here have an opinion as do I and you know the saying. Opinions are like assholes, everybody's got one.