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.
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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... - Jak na to + styl
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!
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!
@@lizcademy4809 YES! This is what I meant by flow. It's so informative.
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.
@@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.
I dont think he will do as many becUse he wont have as much spare time
you're not going to make me buy a pizza oven Kenji, its not happening.. OH GOD WHAT AM I ORDERING
Resist!!
Christmas Crustacean other side of the coin, I think Kenji just saved me from building a brick oven in my back yard
@@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.
Sold out in Canada, I'm safe for now!
Christmas Crustacean , alternative outcome after two years: Pizza oven for sale. Been used only twice, still in excellent condition.
The J Kenji Lopez-Alt pizza redemption arc is fascinating.
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!!!
MrDW72 homemade. It’s all 4x4 and 2x6 with some IKEA metal stuff added.
I don't get it.
@@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.
Made pizza yesterday, I bought the ooni one because of your advice, it is amazing, so quick.
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!
Love the little tricks you surprise us with in your videos, like fast forwards and now this splitscreen share of realtime baking!
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!
I have been researching outdoor pizza ovens and especially eyed the Ooni Koda. Thank you for this slick demo.
Awesome, thanks Kenji, I was considering both and this really helps.
did you end up getting one?
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!
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.
I love that your videos are both super informative & interesting but somehow also super soothing and could be used as a sleep video!
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.
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
I will get my roccbox at the end of the month. ❤️
My first pizza oven.
Thanks for the comparison between both models. 👍
Imagine not having one, but two pizza ovens
I think I see more underneath that bench... 6:39
My problem with these is that you can only cook one pizza at a time... unless...
@@redyellowpink01 At 2 minutes or less a pizza I think you'll be just fine serving the neighbourhood.
Pretty sure he didn’t have to buy them all but were “review copies.”
He made a video reviewing them
Beautiful cooking, great looking Pizzas, really dig that Ooni
Chef, your skill set is so impressive. Another great video.
This is the second video I have watched from you. Great videos! Good information!
This video was hugely helpful as I decide between both units. Thank you.
I’m a kenji enthusiast
ok
ok
Me too
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.
Really liked the video and appreciate you taking the time. Would have been nice to see what your temperature gauges indicated for each pizza.
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.
Make that $600 for the Koda 16 at this point.
Been debating which one of these to buy, so thank you for your review, which helps!
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!
That'd be nice
He does Miso-Glazed Salmon and vegetables in this video with the Roccbox czcams.com/video/51GpBG4iJcA/video.html
this is what i’ve been waiting for
Great demo video! I own the Roccboxx and I love it! Making pizza for me and the kiddo tonight
Thanks so much ! I have been considering the new Ooni 16 !
The Roccbox is $500 and the Ooni Koda 16" is $500 on preorder. The Ooni 13" is $329.
Ah, so probably $749 Canadian. Fuck.
@@blzt3206 oof that hurts
@Blzt .... I just got a Roccbox on Amazon.ca for 600ish with tax included.
@@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.
You should try throwing a pizza steel in it instead of the stone to see if it shows any improvement.
Damn, I'm loving the recent string of pizza episodes.
Thanks for sharing your experiences with these pizza ovens...
more pizza content pls. these two ovens are great.
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
Good review, thank you! You’re a cool guy
Could you do a video on your same day dough? Love all the content.
Really love the videos. Thank you. Very interested to see how the Karu 16 goes vs Koda 16
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
We demand a treat for Shabu
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.
Dude have your neighbours been having a party for the past 2 days?
Yeah bro his neighbours are rude for making that much noise
gonna say, i was like why they having a huge party.
Right? I mean I live in the middle of a city an my neighbors aren't even that loud outside.
@@erentunal886 It's rude to enjoy yourself at a seemingly reasonable time?
Made on same day? duh?
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.
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
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.
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?
@@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.
very good indeed!! thank you for this video dude, it's exactly what i was looking for, THANKS!
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!
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?
@@kelton1338 They’re both great ovens. I use the 16 more because I can cook larger pizzas. That’s the only reason.
Kenji, do you still rock the KettlePizza / Baking Steel combo, or is that obsolete in your mind given the evolution of home pizza ovens?
They both look good enough to eat. Great job Kenji.
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!
he mentioned he preheated for 45 min
Hello Fellow Roccbox owner because of Kenji video a few years ago!
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
@@KiiwehGFX You'll burn the shit out of your pizza if you turn it every 30 seconds on full flame in the roccbox.
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.
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?
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.
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!
And you have a custom outdoor table with the Weber grill! Any thoughts on trying the pizza oven kit for the Weber?
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.
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
Lo
always enjoy your videos!
Kenji’s solid wood table looks amazing
Chef Lopez low-key flexing and redeeming his pizza skills 😂♥️
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?
Yes.
“They’re both around $300”
*Meanwhile* $500
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?
What temp do you get your roccbox up to in order to get that desired crust bottom? Thanks for the video.
What made you get rid of the pro? On paper it seems like the best since it’s the least unitasker of the bunch
What was the temperature inside each of the ovens?? Did you find the Koda’s temperature acceptable??
Did they both reach/approach 900°??
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.
Well done! Did you use regular AP/HGF flour or did you go 00?
This is definitely one for the wish list!
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
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!
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.
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?
Curious about the timer you're using here. I'm trying to see the brand but I can't make it out.
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
Hopefully we can get more pizza oven comparisons :D
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!
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.
🇮🇹
They both look great! Could you share the dough recipe pls?
any thoughts on the ooni karu, recently released portable model?
Great video! Quick question, do you have the reference for this ‘metal with holes’ pizza peel?
It's a "Roccbox Pizza Peel", included with the Roccbox, or available from Gozney (gozney.com/products/roccbox-pizza-peel)
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
Awesome Review, Thanks!
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.
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.
Did anyone else get flashbacks to Kenji's "photo of a bee on my phone" at 7:19
Your name genuinely sounds like a saxophone model lol (loving the daily uploads btw)
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.
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.
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
Kenji, what is the brand name of the pizza peel you’re using?
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
you are a master with the iphone filming!
Hi there Kenji! What's your go to dough recipie?
dang that table is gorgeous
It is!
Thank you for answering my question lol. I was wondering if you'll address it in this video lol
How you pronounce "Ooni" is how you would pronounce oven in Finnish, "uuni".
The company was called before "Uuni" but they had to change their name, I don't know why. And they are Finnish
@@jususceasar yes, at least the husband is.
@@jususceasar the subreddit still is called /r/uuni
Mitä ootte mieltä, pitäskö lähtee torille?
That doesnt help me at all lol
The fire rises! Great way to start the morning
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?
Great job on this vid!
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!
Do you keep both of these oven outside at all times? If so how have they held up?
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.
Unrelated question, is there any benefit to browning my chicken before making stock? Also those pizzas looking amazing.
Browning protein before making stock results in a darker, more intense stock, IIRC from one of his older videos.
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.
Thanks for the responses!
@@ndookie depends on what you're using the stock for. Used in recipes with more 'robust' flavours I'd say brown the chicken.
Even if you don't brown the whole chicken make sure to roast the bones, it makes a world of difference!