Ooni Koda 16 - Unboxing & First Real Time Cook!
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- čas přidán 15. 04. 2020
- Luckily enough I am now an Ooni Ambassador and I have affiliate links, this doesn’t mean you pay more for any order but I do receive a small percentage of what you spend to support my CZcams channel. If interested, please purchase your Ooni products here:
UK - shareasale.com/r.cfm?b=150495...
EU - shareasale.com/r.cfm?b=150495...
US - shareasale.com/r.cfm?b=123220...
Thanks for watching! Please subscribe and keep up to date with new recipes, tips and tricks.
Social Media?! Sure! Instagram: @woodvillepizza or @robbieco_
What equipment do I use? Look below!
Oven - Ooni Koda - shareasale.com/r.cfm?b=150504...
12”/14” Perforated Ooni Peel - shareasale.com/r.cfm?b=150495...
Ooni Turning Peel
Dough Scraper
Infrared Thermometer
Solent Dough Trays - www.solentplastics.co.uk/6-9-...
00 Caputo Pizzeria Flour - www.adimaria.co.uk/caputo-whe...
San Marzano Tinned Tomatoes
Cheese - Fior de Latte Mozzarella
I WANT ONE! Very well done video review, basic and to the point. I have been watching about every review possible on all the ovens out there for the last few weeks, your video just about locked up my final decision on what unit I will buy, thanks again.
ElCajoia glad I’ve managed to help your decision! If you do decide to buy an ooni oven, please go through my link in the description box of this video as it tell ooni that my videos are working and it helps support the channel! Cheers!
Beautiful review unboxing and cooking video!!!! I've been waiting for a large enough and well designed oven to come out!!! this is what I could actually use!! thank u !!!
Man, I loved every minute of your video. Got in the game myself about a year ago with an ooni pro. This koda 16 already seems like a better option.
What is better about the Koda than then Pro? The Propane vs pellet? or is it a size issue? I’m investigating which one to get.
@@timbunt8092 Main advantage is price if you want to use gas, Pro is $100 more to start plus you have to buy an add on gas attachment. I've read most people who buy the pro and then get the gas attachment end up using gas all the time after that anyway. Koda 16 also has an L shaped burner which should give better real time control when cooking pizza. Pro is more versatile with different fuel options and a door to hold in heat. I don't believe you can use pellets in the Pro, just wood, charcoal, or gas (with attachment). The Fyra and older models use pellets.
Lovely looking pie mate. I bought a Roccbox about 3 months before this came out. No regrets, but I do envy the extra size on this Koda.
I also used to go 65%, but have settled on 62% these days - in my opinion it gives the dough a nicer bite.
Nice video mate ! Would love to see the turning peel exploiting the extra space in the koda 16.
Awesome oven, looks massive tho, I was planning to buy the smaller one but now I’m not sure, the extra space on the 16 looks great. Great video buddy
Nice video m8. I am waiting for the Koda 16 to arrive here in Canada and I'm ordering one for sure.
Congrats on the great looking pizza and stay safe.
Currently looking at the 12 and 16, the size difference is crazy, glad I’ve watched this
wow mate thanks for the unboxing !! i totally enjoyed it and your pizza looks awesome !! have fun and nice pizzas ;) cheers !
Yes! A 16" version!
i usualy make 1 pizza for 2 people usually do i would push this to the limit as I do my usual oven
I'm from Salerno , near Naples. Your pizza looks good ( you surely made a good dough ) but maybe you have to manage a lil better the oven because it looks a lil bit "avvampat" as we say here, that means too near to the fire, so not uniformly cooked.
I can say that by looking at the caramelization on the mozzarella and by looking at the underside of the pizza, not charred enough. But you know, I understand it's a new oven and you have to know it better! For the rest, incredible job!
Avvampat new slang ahahahah
Avrei detto lo stesso anch'io!!!
Come on, he’s using the oven for the first time and made a decent Napoletan style pizza and you just came from Italia Squisita to bully him!🤭
@@CB-fv4vv .. be happy that he did not send somebody with a knife .. after all he is from Salerno
Avvampat capisc a mme lol..nice looking pizza..but the bottom should have been coocked a bit more...but anyway nice job..when available in italy..for my terrace?!
Hey there, I am from Roma and that pizza looks amazing. I just learned about small pizza ovens today as my CEO showed us a video of himself making pizza with a Roccbox. 5 minutes into researching little pizza ovens I found out about Ooni and I now want one. Awesome video and great dough skills :)
Nice, shame the base isn’t a little more cooked but finally a review where someone actually showed the under side of the pizza
Loved the video. Which dough recipe do you use? I couldn’t see it on your videos
The pizza looks delicious! Thanks for the video. Available for order in Australia yet?
excellent vid! will probably get the 16"! Thanks!!!
Do you know what’s going on with the pro? Are they replacing it? And when?
Hopefully buying one at the end of the month so 20% would be lovely 😍. Would of been nice to include a peel like some of the competitors
Ooni used to have a peel package when they did Kickstarters - was a no brainier and the peels are excellent quality.
This is glorious mate!
Fantastic video which showcases the product at its best.. Was planning on buying the Koda but after watching this my expectations were raised...just outside my budget though as its pricy! Sort of sorry i watched but thats not to take away form the vid or product.
That burner gives more heat distribution for better pizza and crispier results. You can also use 7-15kg butane cylinders by changing the regulator to a readily available 28mbar butane one. Butane burns hotter and heats up quicker .
As neapolettan guy, my truly compliments. Everything you do is on respect of tradition. High hydration, Caputo.... Well, , you are a real ambassador of pizza. Thannks
Si ma ha bruciato il formaggio che non sembra affatto mozzarella. Non ci siamo ancora
@@marilson84 Era la sua prima volta con il forno nuovo. Magari deve farci la mano.... Fino a pochi anni fa all'estero la pizza era una cosa abominevole. Adesso vedi tanta gente che a casa si appassiona provando a fare la vera pizza. E una cosa che dobbiamo apprezzare e incoraggiare
Good shout on the solent trays, cheapest I’ve seen anywhere 👍🏻 Cheers
so i wanted to order an oven but there is this mBar gas pressure thing is it really important ? because i don't know what dose it do
Lookin' good, can't wait to get mine!
Diff Family Reviews it’s a game changer for me, I’ll be using this a lot. If you haven’t already ordered, please use my links in the description which will help support my channel! If you’ve ordered already but want accessories, here’s the place to be 🍕🕺🏼
Homemade Neapolitan Pizza , Mine is already on order but thanks.
Diff Family Reviews Enjoy using it. I made a nice 15” pizza today, I’ll edit it and upload early next week!
I like a bit more char in the pizza bottom. Can it be achieved by heating the stone for longer?
You look soooo excited :)
Well done 👍🏻 mate good effort. Keep going keep posting
Hello Rob. How much heat does the oven give off from the outside? I see you are running it a utility room and I want to do the same. I don't want any heat damage to the area around it. Thanks.
Great Video. Where did you source the cheese, Those mini balls look awesome and super easy to use
Brilliant! Looks great. Have you ever tried using sourdough to make pizza. I can really recommend it.
Looks Nice , what dough recept do you use , 👍thanks
OMG!!!! I NEED THIS!!!!
Nice video ! Do you know if the lack of door is a problem for making bread (for example)?
btw i don't have instagram but i'm really interested on buying a Pro version (though i'd probably go for wood), is there any others ways to have a discount code please?
Hey dude, i am thinking of getting Ooni for a while now and would be most interested to see the difference between same dough being done in kitchen oven and Ooni cant find anything like that compare online. Maybe an idea for next video?:)
Is the regulator and/or the hose connection to the grill able to be disconnected? I have an outdoor grill built into an island with a granite top. I’d like to bore a hole in the granite and run the propane line down through the hole to connect to my house propane connection to grill is connected to.
What is the width between the 2 front legs ... just trying to figure out what size table/cart I need to out the Ooni on. Thanks!
Sorry, just seen this! 21.5 inches across. A 25x25in table would fit it nicely with enough space.
@@homemadeneapolitanpizza1300 would you mind sharing a discount code (privately) on here, if you still have some? I don't have Insta. This neapolitan girl in California needs her pizza!😜 thanks!
Great info, good looking pizza. Do you think it would work well with a par baked shell from a bakery?
On your next Cook
can you cook one after another pizza
and then check the temperature in the middle of the oven
Pleaes
Hello, do you think the koda 16 could be carried easily? I'd like to take my oven to my parents or friends house to use it, but I don't know how practical it is compared to the koda 12. Thanks for your answer
Your simple cheese tomato sauce pizza with thick edges and a thin plate crust took 1:40 seconds/very fast. I would guess that a deluxe made pizza w/the works may take around 2 minutes. I like thicker, bread type pizza's and saw the recipe's from the Ooni USA site which does support thick pizza's. 750°F/400°C really makes it important to continuously rotate. Thank's for the v-post
Would you be able to test this oven with a Digiorno rising crust ?
Making me hungry again mate 😂 looks great, very jealous!
Je rêve de ce four, your pizza looks sooooooo gooooooood well done 👏🏼👏🏼👏🏼
Je viens de l'acheter car j'ai trouver seulement 1 endroit au Canada et je devrais le recevoir d'ici 1 semaine.
Thanks so much. It will be really helpful if you can show me. And also if you can make some measures of it..
I will really appreciate.
Thanks for the answer also.
Wonderful pizza too
Coor looks incredible. I'd end up eating too much pizza if I had this.
Is there such a thing as “too much pizza”?
I think fresh baked pizza is not bad for you. It's just white bread woth tomatos and a bit mozzarella
@@milanfpv5099 Flour is very unhealthy.
@@Elementpunx Perhaps, but the Italians and the Japanese both eat a lot of food made from white flour. Noodles, pasta, pizza etc. Average Italian life expectancy is 83+ while Japan is 84. Neither nation has much of an obesity problem either. It's sugar and too much salt that are the real killers. Take the Filipino diet, which is high in sugar and salt. Average life expectancy of a Filipino is 70.
@@heroictesticles6870 you never proved anything with your statement.
Where did you get your dough boxes? I like the grey color and the size makes it so it will fit inside a standard refrigerator if need be.
Jason Moore all info in the description box 😊
Do you think I could put a couple of ignited wood chips in a conventional kitchen oven while making pizza?
ie: attempting to get a wood fire flavour in a kitchen oven.
I would assume putting a few chips in a metal tin at the bottom of the oven and igniting prior to cooking the pizza.
Wow, really helpful video. I definitely want to get one, I know that sometimes ooni has some promotion codes out there. Do you know when there will be the next „sale“ or promo? This ooni would bring our pizza fridays to the next level 👌
Great video, man. Wondering if you can tell me where you sourced your screen rack? (ALL I can find - on seemingly ANY part of the internet are racks that have 11-15 slots and are 60-70cm tall - far too high for my bench). Thanks and cheers🤙
Awesome!
Hey Rob! I'm a big fan of ooni and you're doing a great job! Wanted to write you personal message but this function is not available anymore (ups looks I was using CZcams for just watching too long)
Is there a way to contact you? I wanted to order myself finally a Koda 16, may I ask you some questions 😁
Can you use a stone base with this ?
i didnt even know a channel like this exists! This has been my dream for a few years now. But I didnt get into it yet because of the high costs for a good oven and kneading machine. I will subscribe and learn more about napoli pizza. Best pizza in the world.
Edit: Mind sharing the dough recipe? Preferably in a video
Just look up Vito Iacopelli his videos are brilliant for pizza he is a pizza master.
Looks really good! Great oven. Stay safe from San Francisco bay area
Would you say the kids 16 is better than the standard smaller version?
How does this compare with the Camp Chef Italia Artisan Oven and the PZ90 which sits atop the PRX 90 cooktop?
Really Good Pizza 🤩 do you have some ideas for my ooni fyra how i can get constant temperatures? My problem is to be at the right time when the pellets are getting empty 😫 Thanks and BR Gabriele
Ahhh, looks good. Have been eyeing an OONI for my new backyard. I will ask where did you find that cool stainless pizza rack? That looks like something truly useful for a patio pizza party. A Tavola Tutti!
Hey!! I found that on eBay!
how hot does it get underneath that unit? I'm wondering if it'll be safe for my boat.
Are you cooking that indoors? Does the underside of the oven get hot?
From naples, that pizza looks yummy
A parte la mozzarella che sembra di plastica... ma va bene... io ho l'ooni koda , quello piccolino... e va da Dio
@@cialiniivan3691 hahah vero
I like a thicker crust and lots of toppings. How do the pizza shops do that? Can the Ooni do it? The shop I go to has an oven with a conveyor. In one side, out the other, but it takes several minutes. Don't know the temperature.
Great video! Do you mind me asking where you got the cool pizza cooling rack? Can't find one anywhere...
Hey Stuart, I found that on ebay :)
FYI. The wood peel is what you use to put the pizza in. You use the metal one to turn and remove
roger B the wooden board is a chopping board. I have a professional turning peel but for the purpose of this video I’m using the standard perforated peel to show beginners how to use it.
Did you try the biga method in cooking?? Do you think 48 hours gives the same flavour of biga method?
I just started watching, with no knowledge of this channel, and all I can think about is cooking some good, traditional, Scottish pizza.
The name of the channel is Neapolitan Pizza. This is the proper one.
I love my ooni! And yes the boxing and wrapping is amazing! But wait for the pizza...
Oh I wish I can be there !!
Hi thanks for the video. How do you manage the heat while cooking? Do you set the flame to minimum after you get to 430 on the center of the atone?
Not on this oven, I just leave the flame on full, however when I started out using the smaller Koda 12, I would turn the flame down a bit after I launched my pizza to slow down the cook and give me some time.
Why did you buy the bigger one, for more pizzas or?? Good video full of info, thanks.
The weakpoint is the Pizza stone on the bottom, that did not get enough from below. The crust is already ready but the base is not really crispy
When the plate will break!!! I have pizza stone but i am afraid to put in in the oven.. What kind of this plate stone
Why is the stone that thin? No issue with temperature and bottom crust? What about baking multiple pizzas in a row?
might have to buy one ... looks great
I love it. They’re so good! If you do purchase, please go through my links in the description box 😁
What size Ooni Pizza Peel did you use in this video, was it the 12" or the 14"?
Thank you in advance
Oh yes!
90 seconds for a pizza is fuckin mindblowing. It actually looks really good, too. I saw another review of this thing and the people couldnt craft a pizza worth SHIT.
This pizza looks dank, though. Good job man. Jelly of this oven
Does it has a thermometer? How do you know you've reached 500 degrees?
Is the hose removable?
Interesting if you find you need to turn it less in future due to the l shape flame. Once you have spent more time using it would you recommend the price increase over the standard koda for the extra space
Max Clark the L shape burner does make the cook nicer, in the original Koda the flame and head it so concentrated at the back, and needed a good few turns where as this didn’t. The extra space makes the cook a lot easier. I found with the original Koda when I made a big pizza that fit the stone fully (probably stretching the capacity of the oven) the back crusts could burn easy. The Koda 16 size allows the pizza to be further from the flame, and you get good visuals with the bigger front to see how it’s cooking. Really happy with it, I’ll be making a good few videos with this oven to see its full potential!
Great review, thanks!
Where's that pizza cooling rack from?
Rui Feliciano hey! I found that on eBay actually, along with the mesh trays. It’s good for letting the base cook before going on a plate so it doesn’t get too soggy.
@@homemadeneapolitanpizza1300 I just noticed you cut it off, I was going crazy trying to find one with those slots
With bigger pizzas in the normal koda which gets the crust burned you mean bigger than 12 inch? Have to decide if I get a kids or koda 16 but price and mobility without a car leads to the normal koda. Is it possible to use a turning peel in the normal koda? Saw a lot of videos where the dough seems not cooked enough in the front for using a turning peel.
Zebra hey! Yea, I was probably making the biggest pizzas I could in the standard ooni Koda which means it’s easier to burn the crusts at the back, but less so if I just stuck to, say, 9-10” pizzas. Which is still a nice size. Original Koda is definitely better for portability. I did get success from using a turning peel in the smaller Koda, there’s a little bit of a knack to it though. You get the hang of it fairly quick.
Hey mate, you have a link for the pizza screen tier holder?
Hi Rob I get the same issue as you with the Kodak 12 inches : we need to wait a lot (when you are hungry) between 2 pizza. Did you make some tests with the new one ? Which temperature do you get in the center just after having one pizza cooked ? How much time do you need to wait before starting a new one ? For the 12inches Korda I usually make a pizza each 8 minutes. Thx for your feedback.
philmtx3fr hey! Next video, I’ll make sure I include the temp of the stone after the cook and how long it takes to get back to temperature 😊
Do you have the recipe for the dough? Great video gonna buy one
Nice one! Do you knead the dough by hand or u use some mixer?
How to buy oven ooni for making pizza
For india on amezon one line 🙏🙏
Excellent video please make one on how you make the dough 🙏🏼
Link here for proper dough. czcams.com/video/xA-mwJcNBzA/video.html
Great video.... have you created a making dough video.... I see myself as a decent cook, but am really struggling to make decent dough for bases..... I am holding off buying a KODA until I get it right (I have been following the OONI method, even the cold-proofing has gone wrong!)
Jay, what kind of problems are you running into? I'd be glad to help. I've got some great dough methods for various oven temperatures and styles.
Jay, You definitely need to do a 24hr prefermented starter (some call a poolish). I struggled until I did that. Now super air pocketed crust. Search for Neapolitan pizza dough and poolish.
looks brilliant, and i bet it tastes brilliant too! Did you use the oven indoors or outdoors?
I used this here in my garage beside the big up-and-over door fully open, and the side door open to create airflow and ventilation. They’re only certified for outdoor use, so I mainly use outside rather than my garage set up!
Stunning! They are all outdoor, but probably no problem te use this controlled indoor right?
Do not use this indoors under any circumstances.
Hi, great video, may I know where to find the metal accessory with multiple shelves that you use when you take out the pizza?
Hey Luigi! I found that on eBay. Pizza stand and pizza screens 😁
Hallo. Very nice oven.
Can please pull out the stone to see the shape of it?
I would like to replace it with a different stone from Napoli. So before to buy the oven I need to check the shape of it.
Also I will replace with a stone 2.5 cm thick.
Thanks if you can help me in that
Hey! I’ll try. The stone isn’t a standard square or rectangle, it’s a custom shape that fits the new design.
What do you do with your stone after cooking? I see carbon build up. Do you just leave it or try to remove it?
Brush it off, flip it over, the next time you cook a pizza on the back side, anything stuck on the front will burn off.
Super video but one question - is this suitable to cook inside? Not sure if you have it set up in your kitchen? A quick google seems to offer the view it’s for outdoor use only. Do you have a view? Thanks
Charlie Thackeray hey mate, yea the ovens are designed for outdoor use only - I’m cooking in my garage with the big up and over door open on a rainy day in Scotland, but currently having an outdoor cooking area constructed. Outdoor or properly ventilated areas only 🤙🏼
Do you recommend it to start a small business? Thank you.
Roughly how long does one canister of gas last depending on use? Before having to get more 😀
Nice question
Great video, can you tell me where you got your gray proofing dough box? Thanks
Solent plastics, it’s the euro stacking tray 😁
Nice Video ! Thanks!