Ooni Koda 16 Pizza Oven - In Depth Review - From Setup to Cook
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- čas přidán 19. 06. 2024
- This is our review of the Ooni Koda 16 pizza oven that can cook a 16 inch Neapolitan pizza in 60 seconds. We take you through setup to cooking and even show you how it cleans up. Does it live up to the hype? Find out in this video.
Amazon: amzn.to/3H7cDUv
Ooni Koda 16 Pizzo Oven - USA: shareasale.com/r.cfm?b=164868...
(The Ooni pizza cutter and both peels can be found on these links as well)
Ooni Koda 16 Pizzo Oven - UK: shareasale.com/r.cfm?b=164868...
Ooni Koda 16 Pizzo Oven - EU: shareasale.com/r.cfm?b=164868...
Ooni Koda 16 Pizzo Oven - FR: shareasale.com/r.cfm?b=174329...
Ooni Koda 16 Pizzo Oven - DE: shareasale.com/r.cfm?b=174329...
Non-slip Silicone Pastry Mat: amzn.to/2TECpXb
Cheap pizza cutter that works very well: amzn.to/3hs2gvY
Laser thermometer (Not the same as mine but close): amzn.to/2Ha3YlW
Caputo Blue 00 Flour - 55 pound bag: amzn.to/39vBxMB
Rolling storage bin for flour: amzn.to/2X2ENdl
Turning peel: amzn.to/3eTe0pR
Pizza screens (Not exactly the same but close): amzn.to/2WGCrk3
Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon Associate we earn a percentage from qualifying purchases. Thank you!
#Ooni, #Koda 16, #Pizza oven - Jak na to + styl
Ciao, I'm an Italian White Art master, please don't put basil like this, basil must be put when the pizza comes out of the oven so it doesn't burn and releases all its fabulous essential oils, or, if you really want to put it before cooking , you have to mix it with the tomato ... never put the basil in direct contact with heat, it carbonizes and loses almost all its properties, a warm greeting to you
What’s a white art master .?
arte bianca, which means white art is a term used in Italy to define those professionals who work with flour and have a solid knowledge for pizza,bread,viennoiserie and so on.
Fresh basil shouldn't be cooked otherwise you pretty much burn it and all the essential oils in it will taste bitter and rancid, that's why fresh basil should be used off the heat :)
My family owned a pizza restaurant with 2 wood fired ovens, the launch needs to have corn meal under the pizza, it acts as ball bearings and easily slides the pizza off. If you can afford a wood fired oven, buy one, if not, this oven is a wonderful option.
I have the 16, tip for NY style is to heat the oven like you would normally, maybe 10 more mins. Before launching turn off the oven completely and launch. bake/cook for 2 or 3 mins and rotate, another 2/3 mins. Bottom should be fairly crispy at that point and top should be cooked as well but not browned. Turn the oven on and brown the top, 10/20 seconds max and rotate.
That’s a great idea! Thanks!
I screenshotted your comment
What if you have to cook more than 1 pizza .?
❣️ thank you so very much for this video. I’ve been wanting to get an OONI pizza oven!
This is a great great review!
I even shared it on Facebook so people know all about this wonderful pizza
Some tips from when I cooked pizza on the east coast is use simolina under the pizza (or cornmeal if not available) when proofing the dough let it sit in the fridge uncovered for 4-8 hrs (or intill it forms a thin crust) the cover it for 8 hrs intill exterior is soft it’s all in the wrist and pull back
seriously, It is just an amazing video, gas holder and the process is just so amazing
no-bs review! Thanks for including the peel review too. I've hardly seen anyone talk about it.
Thanks
I have been waiting for this to be released for 6 months... Cant wait to order one after I move in a month. Great video. 👍
Your pizzas looked good and will get better with time. The best part is the great memories you are creating for you and your family! When your children become adults they will always remember when mom and dad made pizza in the backyard! 😊
hope so
I saw someone else use a pizza screen. They let it cook for a little while until they could take it off the screen, then put it directly back into the over for a few minutes. That worked really well.
Aside from a slight waffle pattern on the bottom, this is they way to go and I have done it this way for years. No folded over messes when launching. I bought several screens in all different sizes and adjust my dough recipes accordingly based on the size of screen I am using
Love it man, I have the older version that is pellet and wood fired. Wow talk about a learning curve. When I have people over at some point we get a smoke out, soooo much smoke. Easy to fix but the oven is a beast. Gets super hot when you get the rhythm of the pellets.
Corn meal instead of flour works great on the pizza peal. It acts like ball bearings and helps a loaded pizza slide right off. I also use corn meal on the hot pizza stone. It keeps a moist pizza from sticking to the stone. It also adds a lite toasted corn flavor.
Another tip- Add a wood chunk to the back corner of the oven. Gives you that authentic wood fired taste. 😋
I recommend BBQ Chicken Pizza
Sweat Baby Ray’s Original sauce
Chunks of chicken
Sliced Red onions
Mozzarella cheese
Dust pizza peel with corn meal.
Place dough on peel.
Spread BBQ sauce just like you would pizza sauce over the dough.
Add cheese.
Toss the chicken in some BBQ sauce, then place chicken on top of cheese.
Add sliced red onion to taste.
Dust pizza stone with corn meal.
Bake pizza. Rotate as needed.
Enjoy. So good. 😋
Cornmeal is about as bad as it gets to launch a pizza. Use a combo if semolina and flour instead.
jutout
Cornmeal is great! Don’t know what your talking about. Others have also commented about it having used it with great success.
I have a customer that has one of these and uses the heck out of it. They have an outdoor kitchen and this sets right next to the built-in grill.
Great Idea 👌👍
I love the oven, but one little tip. The basil will be put on the pizza after cooking to avoid burning and to receive the full flavor.
People from middle america dont really know that i think
Actually I do but for some reason my wife likes it this way better.
@@chicken4090 People from middle America (like me, I’m from Cincinnati) know nothing about pizza. Not real pizza anyway. It’s all fast food delivery joints around here. There’s one place in Cincy that’s great.. Sorento’s & it’s in Norwood. 🍕
@@Jacen13 believe me i know lol, i dont get pizza out of ny
This is a huge myth. Plenty of pizza places in Naples put basil both before and after. The basil before baking gives it a deeper flavor throughout. And after it is added for additional freshness and fragrance.
Again another great review. Nice to see real families giving clean decent reviews. I wish there was a feature on CZcams to send certain videos to "un-child friendly" section of the CZcams site.
Extraordinary video, instructive and fascinating. I'm not going to purchase a pizza broiler any time soon however I will watch out for your next video.
we used screens when I was a pizza chef. They save the bottom from burning. We insert them after the pizza is already partly baked on the stone, so you slide it under the pie during cooking, not before going in the oven.
Hey, me again. Love your videos. I see after the last video I watched you started to use the wooden peel. The other thing is I use the metal screens when I cook my pizzas in my oven. I would try cooking the pizza on the screen enough so you can move it and then when its stiff enough slide the pizza off the rack and on the oven floor. Another great video. Thanks, Joe
cant believe you only have 4.7k subs, the quality of production is on par with the best on CZcams. Keep it up, I only see success in your future.
Thank you
Great review - no nonsense. Gave both pros and cons of the oven and it's accessories!
Glad you liked it!
I use screens sometimes to make sure the size of pizza pies and Im glad to see the same tips of using PAM on the screen to avoid sticking. Great video !!!!!
P
What PAM ???
Also halfway through the process of using a screen once the dough has firmed up a bit, you can pull off the screen and let it finish directly on the surface
Great review !!, Thanx for posting it and all your side tips too.
Great job with the video, your family were naturals. You convinced me to buy the 16" model, thanks.
Awesome! Thank you!
I like the technical terms used in this review
Great Review. I really think about getting this one for the next summer. using the moesta pizza ring for the weber kettle at the moment but u gotta refill the wood every 3-4 pizzas which makes it a bit impractical for larger crowds.
Nothing more I love than pizza and for only $400 this thing is awesome af, great video!
Thanks
Thank you for helping peoples one day I want to share ideas with you and share your video with my friend and other people.
Great video, very informative and interesting. I'm not going to buy a pizza oven any time soon but I will keep an eye out for your next video.
Mann, you have got a big family! Respect! Cheers from Belgium... :)
Thanks
Great review, thanks. I am just heating mine up for the very first time now.
Hope you enjoy it!
I was expecting a few hundred thousand subscribers for this premium content!
Keep it up!
Thanks
Easy to assemble, good strong materials, feels good, looks good.
This oven make a great moments to remenber.
Great vid, you covered all the major points and even went out of the box in experimenting
Glad you liked it!
Nice. This is a very helpful video. Thank you for so much
Awesome review guys!!!!!
Thank you!
excellent video I loved this technique to prepare a fabulous pizza I will be attentive to next video
Great video! I think we need that pizza oven!
Thanks for the great video and review…… very thorough! I didn't realize there were any ovens that allowed for 16" pies.
Tip to get a crispier bottom with the screen is to bake the pizza only partly on the screen until the pizza can slide off the screen then finish the pizza on the stone. Works for me when I make high hydration pizza dough and I have a hard time launching the dough with just a peel and flower.
Order an Oni. This vid sold me.
Love ya dad. Cant wait to hear from my kids. Looks delicious
Roccbox makes a great one in the same pricerange. It doesn’t get super hot on the outside, has a build in thermometer and cooks Neapolitan style in just under a minute
Well done! I love the idea of the screen. If I may offer an additional piece of advice on screen use...Use the screen to launch the pie in the oven. After about 25 seconds, the bottom will solidify so just remove the screen and finish baking the bottom of the pie naked against the floor's stone. The screen is a great crutch for a sticky launch but you can ditch it as soon as the bottom is stable.
Great idea, thanks.
Great review. Might need one of these.
Thanks
Awesome review, Thank you.
Great review and great family!😊
Thank you!
Great review! I went the camp chef route where the oven sits on a two burner grill. Camp chef is a modular type system with all sort of accessories that sit on the burners. I’ve had good luck with my pizzas so far. Problem is I’m becoming obsessed with pizza making and looking at the Uuni ovens so this was helpful. Couple useless notes.. I have the same dough mat as your family, I use a wood peel for launch and metal out. Corn meal works great on the peel to prevent launch sticking (my pizzas occasionally still stuck with flour) Thanks!
Paul King I’ve seen the Camp Chef system, it looks pretty interesting. For ease of use you can’t beat the Ooni. I started using a raised butcher block to stretch my pizzas then I slide them onto the peel. My wife still likes the mat. I’m going to try semolina for the launch as I’ve gotten a lot of comments saying that’s the way to go. I’ll give it a shot. I’ve used cornmeal but in my experience it burns a little easier than flour.
@paul king I also started with 500degree oven, to grill then purchased the Ooni Pro over 15 months ago and love it. I am also obsessed! I now have 5 neighbors who have purchased Ooni’s and they love it!
I have the Camp Chef too. Debating which route to take. Do you recommend one over the other?
Awesome review ! I was sold on one even without your tips. Can’t wait to get mine!! I just want to make pizza all day lol
Thanks for the thorough review.
My pleasure!
Thanks for that. Great review and I got hungry for Pizza after watching! Nice oven! 😄
Glad you enjoyed it
Great review, thanks for all the tips and tricks. I have one for you, try sprinkling corn meal on your wood pizza spatula. The pizza will slide right off, plus it adds a little crunch to the crust. 🍕👌
I’ve done it. It burns a little easier than flour. I’ve started using semolina which is similar.
after 2 mins. slide it off the screen on to the stone. and the bottom with get cooked.
Yep, good idea
@@DiffFamilyReviews the pizza shops i go to, do this
@@DiffFamilyReviews
What about the price thank you
I like pizza very much, but I don’t know how to make it. Thanks for sharing the video, I’m starting to learn now.
Fine corn meal is amazing for the launch medium, the fine gritty texture and flavor is good
if you choose to bake pizza on a screen it is used only for the launch / pre cook -. once the dough is cooked enough for the screen to come off. You could use your peel or a pair of tongs to remove it from the pizza and put it somewhere to cool.
Once you get the bottom crust you desire use the screen or peel to remove the pizza.
Good review. really liked hat you included your family in it.
Thanks!
This looks amazing
I want to do this with my family. My 2 year old "helps" me make pizza dough! We don't have a stand mixer so do it by hand. Also my gas oven is old and really not great. Maybe when my kiddos get older (wife 7months pregnant with daughter) I will get something like this so we can do pizza night once a week! Love you family, seems like yall have some good times eating good pizza!
Thank you
super informative video, thank you!!
Thank you!
Great review! Thanks.
Thank you
What an excellent guide...
Great review!!! 👍Thank you from Hungary
Thank you
This is a excellent explanation of video In Depth Review Thanks for share the video
Great Video, Excellent Narration, Bon Appetit.
Thank you kindly!
I have a Gozney that I use for the smaller pizzas and i own a OONI Kari 16 (I use wood here). My Gozney was $500 and I have not once been disappointed
I don’t even cook pizzas but I was so interested in how you crafted and launched those pizzas. Now I want to make a pizza myself...
That's how this all starts!
T 3w
At 330 dollars, if you want you could build a brick oven or a mud oven for under 50 bucks and it'll make great pizzas and bread.
I don't know if anyone asks this question but couldn't you remove the pizza part way through from the screen on the 16 inch pies and then let it cook the rest away directly on the stone?
And when you do you will realise thas only half the fun Enjoy
I had to give a thumbs up just because the kids are so cute, beautiful family. Enjoy making memories. 🍕😋
Thank you!
Great review, thanks for sharing
Thanks for watching!
so useful video. thanks a lot from peru
I like the Idea of using a screen for bigger pizzas. I don't have one yet, but i think i will get one and give it a try.
After a minute or so you can pull the pizza from the screen and go directly on the stone.
If the top is burning and you've preheated the stone thoroughly, I would just turn off the flame but keep baking it. I also don't think neapolitan is baked with a flame on top of it, try making smaller pizzas and when you throw them in, turn the flame off or maybe down
Thank you so much! I have always had issues launching pizza! I will grab a screen!
Glad I could help!
I don't have a pizza oven but for a regular over, I stretch my dough out ON my screen, THEN put the toppings on. For NY style I put the dough by itself (after forking it to prevent puff) in the over (500 degrees) for 4min and then put the toppings on and bake another 4min then broil a minute to get the cheese toasty and pepperonis to crisp n cup
very useful video,thanks for sharing!?
When preparing a Neopolitan-style pizza, particularly pizza Margarita, the fresh basil is not added until the pizza is removed from the oven. Otherwise, the basil dries out, crinkles and chars. When I studied pizza-making in Siracusa, Napoli, and Gaeta, I never saw a pizzaiolo put basil on a pizza before cooking.
Yeah, well, that's how my wife likes it.
John Drew I agree 100%
@@DiffFamilyReviews Happy wife, happy life 😉
You can add basil if you put olive oil over the top of pizza before cooking
@@doug3424 Yes. That would work.
The kids eating pizza in the pool was the best!!! : )
You did an awesome review, and kudos to your family and especially to those little helpers, that oven limits your ability to cook other items, I watched other videos were people were trying to push that oven over its limits, and for that type of money it should be capable of much much more, The main downer is the opening height, limited what you can put in that oven, and for the pizza sometimes it just seems like a hit and miss, I got really interested in this thing for our RV motorhome, tried it for a while and sent it back, but for a portable home oven I would go with something like that Alfa ONE Wood Fired Pizza Oven, yes at twice the cost, but can do So much more
Thanks for the compliments. I’ll have to look up that oven!
Would love to get my hand on one of these! 🔥
Nice video
I like the fact that it is gas compared to the wood fired back yard ovens you see looks like you can control temp better. Doesn't seem like the bottom is getting cooked enough. I make a lot of pizzas outside and decided to go with the pizza kettle on a Weber kettle grill. I added a king cooker propane burner in the back and a small BBQ burner in the middle under the stone to get it hot. Stone has to be about 580 to have nice crispy brown bottom. I only do NY style and I find 550 to 600 degrees for about 5 min makes a great pie.
I agree but this oven is not really designed for NY style. My NY style is more of a NY/Neapolitan hybrid which is actually really good. If I'm doing thin and crispy I'll use cast iron or a pizza stone in my home oven.
Very Nice video quality & editing ... reflects the effort it must have taken for you to make this 8 min video
Thanks!
Great tips, thx!
excellent Review very good I recommend it very good product
I saw a CZcams ad for this and I knew I had to look this oven up.
I use the screens all the time. I do my pizzas on the grill. I get 600 degrees. Takes about 2 min total to cook a pizza. I can add a bit more toppings (of course the more you put on-may need to lower the temp to cook thru) and get a crispy bottom.
I love you review on this product, you got me sold in getting one soon. I was wondering what is your recipes for Pepperoni pizza and other pizza? They look wonderful!
I use the pizza app for my dough recipe, and just wing the sauce.
Great review, this oven is great, I love mine !
Is the oven big enough to make bread? thank you
@@mya.phoenix You know, bread needs steam in the oven for many minutes (by pouring some water in a metallic bowl for example); you can't do that here. You could only make flat breads that inflates like a ballon in seconds (pita, etc...), not bread that needs 20 min to cook with steam
I saw on bar rescue that you should never roll your dough but hand stretch instead because rolling takes all the air out of it and it needs those little bubbles to properly cook the pizza. It comes out WAY better.
Excellent review
Top video skills high quality under rated channel
I appreciate that!
Nice review!
Thanks
Thank for the great video
You are so right! Good looking pizza dude
Thanks
I ordered one a few days ago. It's on backorder for a few months. I ordered the wood and pellet version. I think I can hook gas up to it if I buy the gas connection part. But I love the wood smoke on my pizzas. Plus veggies. I'm planning on not just using it on pizza. But I have a feeling I will be a big hit at camp on the weekends when I use it. I love your taste testers. Adorable. They are the experts.
Since you have it, can you tell me if the oven is big enough to make bread? thank you 🙏🏻
Loved your video, your a good pop 😇
Thanks!
Really good quality review 🥲
Much appreciated!
Nice video, thank you for sharing.
Thanks
Excellent review! Looking to buy something to add to my Kettle Pizza. For me, the ideal tools are the super peel to get the pizza in the oven. Works flawlessly every time! Then, I use a pair of long pizza tongs to rotate the pizza, or I use a metal peel, which I use to retrieve the cooked pizza. I have to stop watching all these reviews...I’m making too much pizza! (If that’s possible).
thanks for this. was looking into this to grab for something to tinker with around the pool and start making some pies again.
Glad I could help!
Great review
Thanks