The Best Pizza Oven: Ooni Koda 16 vs. Roccbox

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  • čas přidán 2. 05. 2020
  • A few years ago I named the Roccbox the best backyard pizza oven: www.seriouseats.com/2017/05/b...
    Since then, a competing brand, Ooni, has come out with a few different models. The Koda 16 is their newest and best. Performancewise, the two ovens are comparable. The one you prefer comes down to details. The 16 can fit a larger pie, while the Roccbox has multiple fuel options. I have no problem strongly recommending both. Here is an idential side-by-side bake in both ovens so you can see them in action.
    PLEASE READ!
    The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
    My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
    If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
    If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
    Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f...
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Komentáře • 750

  • @jmb03m
    @jmb03m Před 4 lety +816

    There's something so amazing about these videos from your home. Watching a professional chef work in a non professional kitchen is more enlightening than I think any cooking instruction I've ever seen. I am a reasonably competent cook at home and I still find myself learning...observing the way you move about around your workspace. Plus the always the well researched and scientific approach helps so much with the "why." The thing I think I'm learning more than anything is the way you flow, substituting and making mistakes and fixing, etc. These really are some of the best instructional videos out there for people who want to learn how to cook. I hope you keep doing them after this is all over. Keep em coming Kenji!

    • @lizcademy4809
      @lizcademy4809 Před 4 lety +27

      There's also a fair bit of kitchen management in the videos ... workspace arrangement, clean as you go, pantry storage ...
      I've been cooking for many, many years, and watching "tv chefs" since my mom put Julia Child on the set. Kenji's POV videos are the best cooking videos I've ever seen. Thank you!

    • @jmb03m
      @jmb03m Před 4 lety +12

      @@lizcademy4809 YES! This is what I meant by flow. It's so informative.

    • @yurymol
      @yurymol Před 4 lety +9

      I find it so much more useful than food bloggers who slowly built up the following and then set up commercial kitchens at home with industrial cookers, all kinds of devices, and then suggest I follow their recipe - even though it's no longer about the food itself, it becomes aspirational. Nothing particularly bad about that but I learned so much more from Kenji in a couple of weeks since I signed up.

    • @jmb03m
      @jmb03m Před 4 lety +3

      @@yurymol Also so true. It's the difference between cooking shows as pure entertainment versus education (which can also be entertaining). Also, pots and pans that aren't perfectly shiny and spotless as if they've never been used! Like normal people.

    • @NatiShen
      @NatiShen Před 4 lety

      I dont think he will do as many becUse he wont have as much spare time

  • @ChristmasCrustacean1
    @ChristmasCrustacean1 Před 4 lety +513

    you're not going to make me buy a pizza oven Kenji, its not happening.. OH GOD WHAT AM I ORDERING

    • @taunokekkonen5733
      @taunokekkonen5733 Před 4 lety +7

      Resist!!

    • @nrsair
      @nrsair Před 4 lety +35

      Christmas Crustacean other side of the coin, I think Kenji just saved me from building a brick oven in my back yard

    • @celyda2
      @celyda2 Před 4 lety +17

      @@nrsair I was kicking around the idea of building an oven too, then bought the smaller Ooni Koda. We threw a party with over 30 people last summer with no problem. I'll never build a brick oven.

    • @nekro5342
      @nekro5342 Před 4 lety +8

      Sold out in Canada, I'm safe for now!

    • @PKAPE004
      @PKAPE004 Před 4 lety +2

      Christmas Crustacean , alternative outcome after two years: Pizza oven for sale. Been used only twice, still in excellent condition.

  • @MrLalitknaidu
    @MrLalitknaidu Před 4 lety +758

    The J Kenji Lopez-Alt pizza redemption arc is fascinating.

    • @MrDW72
      @MrDW72 Před 4 lety +5

      YO @
      J. Kenji López-Alt I!! That looks like a custom webber table top. Got a link to a blog or example to see the exact measuremens?!?! Love IT!!!

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  Před 4 lety +52

      MrDW72 homemade. It’s all 4x4 and 2x6 with some IKEA metal stuff added.

    • @618033988749
      @618033988749 Před 3 lety +8

      I don't get it.

    • @henlolneh
      @henlolneh Před 3 lety +27

      @@618033988749 he posted a pizza video with the Ooni oven about a few weeks prior to this video and his pizza fell apart whilst cooking in the oven. hence the "redemption arc is fascinating". a "redemption arc" is roughly the up and down journey of a character so here, Kenji went from a shitty pizza to a very solid pizza so he redeemed him self aka redemption arc.

  • @orlandofrancovich9783
    @orlandofrancovich9783 Před 4 lety +23

    Made pizza yesterday, I bought the ooni one because of your advice, it is amazing, so quick.

  • @JamesDucas1
    @JamesDucas1 Před 4 lety +11

    Saw your post on Twitter a few weeks ago, I didn't realize Ooni was making a larger version. Immediately went and preordered. Cooking pizza during the summer always heats up the house so having this as an option to cook outside will be wonderful. Thanks for the tip!

  • @machinedgod
    @machinedgod Před 4 lety +2

    Love the little tricks you surprise us with in your videos, like fast forwards and now this splitscreen share of realtime baking!

  • @pegparrish3512
    @pegparrish3512 Před 4 lety +4

    Fantastic demonstration! You are tempting me to give one of these a try. Thanks so much for the details you include and for adding content every day. I really look forward to learning something new daily!

  • @kiltlvr
    @kiltlvr Před 4 lety +1

    I have been researching outdoor pizza ovens and especially eyed the Ooni Koda. Thank you for this slick demo.

  • @Demoulous
    @Demoulous Před 4 lety +9

    Awesome, thanks Kenji, I was considering both and this really helps.

  • @DuncanandDawsonvideo
    @DuncanandDawsonvideo Před 4 lety

    My brother and I both loved making pizza growing up as kids, and we would have LOVED an oven like this, thanks for the videos, and for the pizza oven reviews too!

  • @SipandFeast
    @SipandFeast Před 4 lety +4

    Looks perfect Kenji! I own the Campchef one that does a pretty good job. We are thinking about building one, but with that comes permits and inspectors. The Ooni and Rocccbox both seem great.

  • @stanleyds
    @stanleyds Před 3 lety

    I love that your videos are both super informative & interesting but somehow also super soothing and could be used as a sleep video!

  • @Boinzy476
    @Boinzy476 Před 4 lety +3

    Thanks for this video. I like my Ooni, and I'd love to see more videos / guidance / recipes on cooking other things in the pizza ovens.

  • @michaelfortini3236
    @michaelfortini3236 Před 4 lety +6

    you've always been my favorite food youtuber for a very long time. i was bummed out that you stopped uploading as frequently but now with this barrage of new uploads a part of me cant help but feel glad about this quarantine lel

  • @HeliosFaust
    @HeliosFaust Před 4 lety +2

    I will get my roccbox at the end of the month. ❤️
    My first pizza oven.
    Thanks for the comparison between both models. 👍

  • @ripyungmike5187
    @ripyungmike5187 Před 4 lety +208

    Imagine not having one, but two pizza ovens

    • @sonofjenova7
      @sonofjenova7 Před 4 lety +27

      I think I see more underneath that bench... 6:39

    • @redyellowpink01
      @redyellowpink01 Před 4 lety +4

      My problem with these is that you can only cook one pizza at a time... unless...

    • @nekro5342
      @nekro5342 Před 4 lety +10

      @@redyellowpink01 At 2 minutes or less a pizza I think you'll be just fine serving the neighbourhood.

    • @kevinhansen1943
      @kevinhansen1943 Před 4 lety +3

      Pretty sure he didn’t have to buy them all but were “review copies.”

    • @aidansmith1821
      @aidansmith1821 Před 4 lety +1

      He made a video reviewing them

  • @JoshMarshain
    @JoshMarshain Před 4 lety +7

    Beautiful cooking, great looking Pizzas, really dig that Ooni

  • @CJDEM
    @CJDEM Před 3 lety

    Chef, your skill set is so impressive. Another great video.

  • @arzolazza6479
    @arzolazza6479 Před 4 lety

    This is the second video I have watched from you. Great videos! Good information!

  • @russwmills
    @russwmills Před 2 lety

    This video was hugely helpful as I decide between both units. Thank you.

  • @coryjbender
    @coryjbender Před 4 lety +177

    I’m a kenji enthusiast

  • @leighanne6364
    @leighanne6364 Před 4 lety +1

    I didn't even know til watching your show yesterday that there was such a thing as a pizza oven that I could buy and use at home, now I want one.

  • @kennyc6177
    @kennyc6177 Před 3 lety +1

    Really liked the video and appreciate you taking the time. Would have been nice to see what your temperature gauges indicated for each pizza.

  • @nathanp2007
    @nathanp2007 Před 4 lety

    Fantastic timing. I'm right on the edge of ordering a Koda 16 so to wake up to this in my subscription feed was a treat. Both the Koda 16 and the Roccbox are $500 btw.

    • @luke9822
      @luke9822 Před 2 lety +1

      Make that $600 for the Koda 16 at this point.

  • @WendyWilliamsLiving
    @WendyWilliamsLiving Před 3 lety

    Been debating which one of these to buy, so thank you for your review, which helps!

  • @n1williams1
    @n1williams1 Před 4 lety +53

    Kenji, Can you do a non-pizza, pizza oven video of some of the things you mentioned at the end like vegetables, steaks, chickens or game hens? Thank for the great content!

    • @Ramdas_Devadiga
      @Ramdas_Devadiga Před 2 lety

      That'd be nice

    • @stevemarshall6564
      @stevemarshall6564 Před 2 lety

      He does Miso-Glazed Salmon and vegetables in this video with the Roccbox czcams.com/video/51GpBG4iJcA/video.html

  • @cameroncooper189
    @cameroncooper189 Před 4 lety +1

    this is what i’ve been waiting for

  • @meriahaiello
    @meriahaiello Před 2 lety

    Great demo video! I own the Roccboxx and I love it! Making pizza for me and the kiddo tonight

  • @wiskkid
    @wiskkid Před 4 lety

    Thanks so much ! I have been considering the new Ooni 16 !

  • @HobbyDad_dy
    @HobbyDad_dy Před 4 lety +69

    The Roccbox is $500 and the Ooni Koda 16" is $500 on preorder. The Ooni 13" is $329.

    • @blzt3206
      @blzt3206 Před 4 lety +23

      Ah, so probably $749 Canadian. Fuck.

    • @zekehorton8545
      @zekehorton8545 Před 4 lety +6

      @@blzt3206 oof that hurts

    • @JoeBoban
      @JoeBoban Před 4 lety +4

      @Blzt .... I just got a Roccbox on Amazon.ca for 600ish with tax included.

    • @ThomasLuiNow
      @ThomasLuiNow Před 4 lety +5

      @@blzt3206 Roccbox Is $600 CAD with taxes and free shipping. It also includes a pizza peel worth $100 (CAD including taxes) making the Roccbox even cheaper. With taxes and the peel factored in, it’s the same price as the smaller Ooni Koda 13” in Canada.

    • @redcard3083
      @redcard3083 Před 4 lety +5

      You should try throwing a pizza steel in it instead of the stone to see if it shows any improvement.

  • @Neoxon619
    @Neoxon619 Před 4 lety +1

    Damn, I'm loving the recent string of pizza episodes.

  • @bertadelaudebri7179
    @bertadelaudebri7179 Před 3 lety

    Thanks for sharing your experiences with these pizza ovens...

  • @sry4head
    @sry4head Před 4 lety

    more pizza content pls. these two ovens are great.

  • @ChipCrisper
    @ChipCrisper Před 4 lety +7

    Can you do a video of your same day Neapolitan dough from this video please? Love your content. Thanks a bunch. Have a great day

  • @u-bahn9861
    @u-bahn9861 Před 4 lety

    Good review, thank you! You’re a cool guy

  • @lukecallaghan5867
    @lukecallaghan5867 Před 4 lety +2

    Could you do a video on your same day dough? Love all the content.

  • @m4tth3wh
    @m4tth3wh Před 2 lety +1

    Really love the videos. Thank you. Very interested to see how the Karu 16 goes vs Koda 16

  • @foodonfire3662
    @foodonfire3662 Před 4 lety +1

    What temps were the 2 ovens? Also, what are they're practical upper and lower limits? This would be useful to know for baking other styles of pizza as well as cooking other foods. Thanks

  • @mtl10
    @mtl10 Před 4 lety +89

    We demand a treat for Shabu

  • @bautista7938
    @bautista7938 Před 4 lety +11

    kenji you should do a 16 inch pizza. Theres not a lot of them in youtube, and for people like me (living in Argentina) its almost imposible to get a giant new york style pizza.

  • @Razvan90
    @Razvan90 Před 4 lety +286

    Dude have your neighbours been having a party for the past 2 days?

    • @erentunal886
      @erentunal886 Před 4 lety +35

      Yeah bro his neighbours are rude for making that much noise

    • @sundawg911
      @sundawg911 Před 4 lety +6

      gonna say, i was like why they having a huge party.

    • @ihateregistrationbul
      @ihateregistrationbul Před 4 lety +5

      Right? I mean I live in the middle of a city an my neighbors aren't even that loud outside.

    • @Anonymous-is7br
      @Anonymous-is7br Před 4 lety +49

      @@erentunal886 It's rude to enjoy yourself at a seemingly reasonable time?

    • @cloaknhood
      @cloaknhood Před 4 lety +6

      Made on same day? duh?

  • @JohannesZiemkeFish
    @JohannesZiemkeFish Před 3 lety

    I’d be very curious to know what you think about the ooni karu and fyra. Love the idea to use wood (pellets) but unsure after watching your older video about the ooni 3.

  • @monermccarthy7198
    @monermccarthy7198 Před 4 lety

    Just love your style and approach, I'm a tremendous fan. I don't have an out door grill, but the Steel baking company's sheet rocks

  • @atgunning
    @atgunning Před 4 lety

    This is perfect timing. I have been on both of their sites in the last 2 days looking for a pizza oven. I almost pulled the trigger on a roccbox after a few IPA's last night.

    • @RobertRodriguez-ec5iw
      @RobertRodriguez-ec5iw Před 3 lety

      Did you ever pull the trigger on one? I’ve been debating both brands as well and would love to know which one you picked and how it’s working out?

    • @atgunning
      @atgunning Před 3 lety

      @@RobertRodriguez-ec5iw I ended up buying the Roccbox. It's pretty awesome even though you are limited to a 12" pizza. Takes about 30 minutes to get up to 900 degrees F, and pizzas cook in about 90 seconds. I might upgrade to their new Dome model next year.

  • @juliocesarquinterosteobald120

    very good indeed!! thank you for this video dude, it's exactly what i was looking for, THANKS!

  • @DiffFamilyReviews
    @DiffFamilyReviews Před 4 lety

    Great comparison, your dough handling skills are next level. I've made more than a few accidental calzones in my Roccbox. I have the Koda 16 on order and impatiently awaiting its arrival!

    • @kelton1338
      @kelton1338 Před 3 lety +1

      I'm looking into getting either the Koda 16 or a Roccbox. I am curious since you have both if you have one that you prefer? Like if you were only able to own one which one would you choose?

    • @DiffFamilyReviews
      @DiffFamilyReviews Před 3 lety +2

      @@kelton1338 They’re both great ovens. I use the 16 more because I can cook larger pizzas. That’s the only reason.

  • @JjrShabadoo
    @JjrShabadoo Před 4 lety +2

    Kenji, do you still rock the KettlePizza / Baking Steel combo, or is that obsolete in your mind given the evolution of home pizza ovens?

  • @RajaaShakir
    @RajaaShakir Před 4 lety +1

    They both look good enough to eat. Great job Kenji.

  • @mrbendy
    @mrbendy Před 4 lety +18

    What temp did you set the ovens to and how long did you preheat them? I'm a roccbox owner in part from your review a couple years ago. Cheers, keep up the great content and stay safe!

    • @tobi6277
      @tobi6277 Před 4 lety +6

      he mentioned he preheated for 45 min

    • @AMG19610
      @AMG19610 Před 4 lety +1

      Hello Fellow Roccbox owner because of Kenji video a few years ago!

    • @KiiwehGFX
      @KiiwehGFX Před 4 lety +3

      Hi. With Neapolitan style pizza you want either oven as hot as possible. So crank it to full and let it go for 20-30 mins to heat up the stone. Then launch your pizza and turn every 30 secs

    • @TheSyntheticOmega
      @TheSyntheticOmega Před 4 lety +5

      @@KiiwehGFX You'll burn the shit out of your pizza if you turn it every 30 seconds on full flame in the roccbox.

    • @KiiwehGFX
      @KiiwehGFX Před 4 lety

      TheSyntheticOmega 30 seconds is a rough estimate from initial pizza launch, of course you would have to keep eyes on the pizza and turn accordingly.

  • @oboudreaux
    @oboudreaux Před 4 lety +1

    You mentioned the Onni Pro in the video, any comments on how it compares to the Roccbox? I prefer cooking with live fire and the large opening is appealing, what are the drawbacks with the pro?

  • @JavierVillalobos
    @JavierVillalobos Před 4 lety

    Beautiful stretch and nice patty. You even have dough trays, I thought I was the only one that had some in a home scenario. Lift that bad boy up and hold it over that flame and get that bottom char- yess. Not to shabby, Kenji. As always I’m left impressed. My friends and girlfriend are tired of me sharing your videos lol.

  • @junestarotjourney8593
    @junestarotjourney8593 Před 3 lety +1

    Thank you for this video. You said that you prefer the new OONI 16 to the OONI pro. Is that the current OONI pro or the previous model? I loved the burner set up on these models because it seems to act more like a wood flame coming in from two sides. I also love that I can make my larger 14 -15" pies. If I buy the pro it costs a couple of hundred dollars more and then I'd had to spend another hundred dollars for a gas burner, so I have a decision to make. I'm just curious what you don't like about your OONI pro. Thank you again for this video!

  • @nickbee1291
    @nickbee1291 Před 4 lety

    And you have a custom outdoor table with the Weber grill! Any thoughts on trying the pizza oven kit for the Weber?

  • @kelseypitkanen5910
    @kelseypitkanen5910 Před 4 lety +2

    Hey!! Love your videos. My bf and I watch them all the time... any way you can do a homemade pad thai? We've followed two separate recipes and still haven't gotten close.

  • @Neptunus80
    @Neptunus80 Před 4 lety +1

    Thanks Kenji! I would love your reviews of Effeuno ovens as well (the affordable P134H or the insanely expensive Gara). They go slightly higher in temperature and are electric

  • @faryalminhas
    @faryalminhas Před 4 lety

    always enjoy your videos!

  • @hinawillownyou
    @hinawillownyou Před 4 lety +4

    Kenji’s solid wood table looks amazing

  • @karandilsher
    @karandilsher Před 4 lety +7

    Chef Lopez low-key flexing and redeeming his pizza skills 😂♥️

  • @ianliu3195
    @ianliu3195 Před 4 lety +3

    Hi Kenji, thanks for the great video! Question about the interior height of the ovens. The Ooni 16’s opening/interior does not look as tall as the Roccbox, but it’s hard to tell from the video. Can they both fit a 10-12” cast iron skillet?

  • @Sai-wf8pz
    @Sai-wf8pz Před 3 lety +27

    “They’re both around $300”
    *Meanwhile* $500

  • @MagnumErotica
    @MagnumErotica Před 4 lety

    Please do a quick video on your outdoor setup. I also have a copper weber grill. I am thinking about building it into a grill/workspace, and then having an Ooni Koda on the side of it. I am trying to think of how to stack a few pizzas that are prepped to go into the oven. Do you wish it was an L shape or do you like the idea of a single long space?

  • @erikhicks334
    @erikhicks334 Před 4 lety

    What temp do you get your roccbox up to in order to get that desired crust bottom? Thanks for the video.

  • @MrRatFinkster
    @MrRatFinkster Před 4 lety +1

    What made you get rid of the pro? On paper it seems like the best since it’s the least unitasker of the bunch

  • @Pammellam
    @Pammellam Před 4 lety

    What was the temperature inside each of the ovens?? Did you find the Koda’s temperature acceptable??
    Did they both reach/approach 900°??

  • @mattcero1
    @mattcero1 Před 3 lety

    Great video guy! It looks like the Ooni is easier to clean as the stone is removable? Also, the stone would be usable in your kitchen oven as well but confirm? Giving us actual temperatures would have been a bonus but well done sir. I'm opting for the Ooni.

  • @drmatt357
    @drmatt357 Před 4 lety +1

    Well done! Did you use regular AP/HGF flour or did you go 00?

  • @IsinMoon
    @IsinMoon Před 4 lety

    This is definitely one for the wish list!

  • @ericgabriel5963
    @ericgabriel5963 Před 4 lety

    Great video just want ask which one is better I'm in the market for a portable pizza oven just want to here your opinion thank you

  • @bigmunnywalt
    @bigmunnywalt Před 3 lety +2

    Idk when J Kenji Lopez-Alt became the coolest chef in the WORLD, but I’m glad he did. I learn so much about cooking watching his channel!

  • @kirkwd8829
    @kirkwd8829 Před 4 lety

    Do you find yourself cooking with wood for pizza and other foods worth while? Example meats and fish. Trying to decide whether Roccbox, koda, and the new Ooni Karu. Truly appreciate your thorough, concise, an real review.

  • @skubells
    @skubells Před 2 lety

    Hey kenji! Nice vid! What about making pizza after pizza with the uuni koda 16? The heat retention is worst than in the roccbox? Need some time to throw the next pizza to heat up properly?

  • @lgnrb
    @lgnrb Před 4 lety

    Curious about the timer you're using here. I'm trying to see the brand but I can't make it out.

  • @felipetejeda7545
    @felipetejeda7545 Před 3 lety

    I am looking into investing into either one of these to start a little pop up pizza joint to make some extra cash and just as a hobby. My only concern with the ooni is I've heard that its not as well insulated, and the heat stone needs a "recharge" period between pizza's to re fill the heat sink effect in the stone. Is there any merit to that idea? Or does the ooni do okay when baking pizza's back to back? Thanks

  • @neiloppa2620
    @neiloppa2620 Před 4 lety

    Hopefully we can get more pizza oven comparisons :D

  • @josephmorales652
    @josephmorales652 Před 4 lety

    Hey Kenji! I had that same error you had on your last episode whenever the pizza tore as you were putting it on the pill. How did you fix your error this time around? The pizza on this episode turned out great!

    • @antc.4457
      @antc.4457 Před 4 lety +2

      1) You must use a good pizza flour.
      2) Work (very important)! You have to work the dough well, until the gluttinic mesh develops. The "punto pasta" can be reached with about 10 minutes of processing.
      3) You must respect the levitation times.
      🇮🇹

  • @brunomaluf
    @brunomaluf Před 4 lety +1

    They both look great! Could you share the dough recipe pls?

  • @AWDYDOOD
    @AWDYDOOD Před 4 lety

    any thoughts on the ooni karu, recently released portable model?

  • @Philomate
    @Philomate Před 4 lety +2

    Great video! Quick question, do you have the reference for this ‘metal with holes’ pizza peel?

    • @ThomasLuiNow
      @ThomasLuiNow Před 4 lety +1

      It's a "Roccbox Pizza Peel", included with the Roccbox, or available from Gozney (gozney.com/products/roccbox-pizza-peel)

  • @Chaugar
    @Chaugar Před 4 lety

    Kenji, not sure if this has been asked already but can you lower the temp on either of these ovens for a NY style bake? 550-600F and a 6ish minute bake?? Thanks

  • @EarthSense
    @EarthSense Před 3 lety

    Awesome Review, Thanks!

  • @RCGJR_
    @RCGJR_ Před 4 lety

    Fell asleep during the video, no offence or anything (I didn’t find it boring) it’s just i was having a “mini” anxiety/panic attack and this video was suggested to me by youtube, found it really relaxing. Earned yourself a sub kind sir.

  • @TheRand0mHer089
    @TheRand0mHer089 Před 3 lety

    Would you recommend either of these for use in a food truck? I'm just trying to research all option before i make any moves.

  • @thezian
    @thezian Před 4 lety +7

    Did anyone else get flashbacks to Kenji's "photo of a bee on my phone" at 7:19

  • @hhhhzk
    @hhhhzk Před 4 lety +2

    Your name genuinely sounds like a saxophone model lol (loving the daily uploads btw)

  • @guiniga1
    @guiniga1 Před 4 lety

    Nice review. I'd love to see your unbiased review of the OONI Fyra that uses wood pellets. It seems like an ingenious system. Seems easy to light and maintain the fire, but I'm only speaking from what I've seen on the manufacturer videos.

    • @zombi3907
      @zombi3907 Před 2 lety

      hey, I have the OOni Fyra 16 that can do gas or wood. It's great, and the insulation is top notch, it has a digital thermometer and the chimney. I've gotten it to 950 * with wood. The thing is, if you are at that 900* + range, your pizza will cook in 60 seconds. If you go longer you will burn the crap out of it. Do NOT get distracted. I'd say Kenji was at 750-850 in this video when he cooked the two pies based on that cook time. of 2 minutes. The Fyra also has a door, which definitely keeps the temp up. You can also close the stack and increase the amount of smoke for a minute which can help add the smokiness to the pie. It was on 4 month back order, which was a bummer.
      One more thing is, temping the oven with wood goes through a fair bit of wood. The small chunks you use burn quickly. Also, you need to time the temp peak if you are cooking with wood as the temp can go up or down pretty quick at the peak temp range. It heats up real fast. I feel like the convenience of the gas is worth the extra cost of the gas adapter. IT's just easier to keep consistent.

  • @antoniogalluccio4213
    @antoniogalluccio4213 Před 4 lety +2

    It looks amazing but I think you should hydrate the dough a little bit more as this kind of pizza should be easily foldable and when you lifted it to show the bottom part, it looked like it is a bit too crunchy to really look like the neapolitan but anyway fantastic.. the colors look outstanding. You could also try the electric oven: effeuno p134h. But I would anyway like to enjoy some of your pizza

  • @ldb3696
    @ldb3696 Před 4 lety

    Kenji, what is the brand name of the pizza peel you’re using?

  • @FrankCarrozzo
    @FrankCarrozzo Před 4 lety

    Kenji what’s the recipe for this ? How much is the water ratio ???? Looks superb, do you have any suggestion for making it at home or will be impossible with a 500 degree oven ? Best to you -fc

  • @lynneann9166
    @lynneann9166 Před 4 lety

    you are a master with the iphone filming!

  • @marcj3846
    @marcj3846 Před 4 lety

    Hi there Kenji! What's your go to dough recipie?

  • @gibek2600
    @gibek2600 Před 4 lety +6

    dang that table is gorgeous

  • @oqasho.
    @oqasho. Před 4 lety

    Thank you for answering my question lol. I was wondering if you'll address it in this video lol

  • @taunokekkonen5733
    @taunokekkonen5733 Před 4 lety +84

    How you pronounce "Ooni" is how you would pronounce oven in Finnish, "uuni".

    • @jususceasar
      @jususceasar Před 4 lety +18

      The company was called before "Uuni" but they had to change their name, I don't know why. And they are Finnish

    • @taunokekkonen5733
      @taunokekkonen5733 Před 4 lety +1

      @@jususceasar yes, at least the husband is.

    • @tommihommi1
      @tommihommi1 Před 4 lety +1

      @@jususceasar the subreddit still is called /r/uuni

    • @swagviljami
      @swagviljami Před 4 lety +7

      Mitä ootte mieltä, pitäskö lähtee torille?

    • @XxxMINERxFORxLIFExxX
      @XxxMINERxFORxLIFExxX Před 4 lety +3

      That doesnt help me at all lol

  • @Balatissimo
    @Balatissimo Před 4 lety

    The fire rises! Great way to start the morning

  • @rekzors
    @rekzors Před 2 lety

    I know we are late coming in but my wife was wondering how much the peels with the holes in them make versus the regular ones. Also metal or wood?

  • @chrisdeverill9857
    @chrisdeverill9857 Před 2 lety

    Great job on this vid!

  • @simoncrombe7743
    @simoncrombe7743 Před 3 lety

    Hi stil can't choose between the two ovens. Wich should you recommend cooking for about 50 people?
    How long does it take to fire up the next pizza?
    thx!

  • @jdmvtecyo
    @jdmvtecyo Před 3 lety

    Do you keep both of these oven outside at all times? If so how have they held up?

  • @neverendingweekend
    @neverendingweekend Před 3 lety

    How come you like the ooni better? The other pizza looked like it cooked more even (bottom). I’d it just shiny and ‘new’ or is it quantifiable better?
    Thanks for the great video.

  • @ndookie
    @ndookie Před 4 lety +27

    Unrelated question, is there any benefit to browning my chicken before making stock? Also those pizzas looking amazing.

    • @cenkarson777
      @cenkarson777 Před 4 lety +15

      Browning protein before making stock results in a darker, more intense stock, IIRC from one of his older videos.

    • @andreaslied7077
      @andreaslied7077 Před 4 lety +9

      Sometimes it's what you want. It'll create a different, darker stock. A unbrowned chicken stock is lighter in color and in taste. Sometimes that's what you want. Most of the time I prefer stock from browned meats.

    • @ndookie
      @ndookie Před 4 lety +8

      Thanks for the responses!

    • @nahum3557
      @nahum3557 Před 4 lety

      @@ndookie depends on what you're using the stock for. Used in recipes with more 'robust' flavours I'd say brown the chicken.

    • @hamburglar24
      @hamburglar24 Před 4 lety

      Even if you don't brown the whole chicken make sure to roast the bones, it makes a world of difference!