Ooni Koda 16 VERSUS the World 🌎
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- Опубліковано 29 чер 2024
- Ooni sent me their gas-powered Koda 16 oven and I've been using it for a month now, so I decided to make this little movie about it. This oven is a work of art and surprisingly versatile. In this video, I tested the capabilities of this oven with 4 different styles of pizza. Jake was impressed, I was impressed too. 🦮✌🏼👽
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MY PIZZA DOUGH RECIPES
PIZZA BIANCA: • This is Roman Breakfast!
SCROCCHIARELLA: • THE FIRST PIZZA baked ...
DETROIT STYLE: • MY SECRETS to a Better...
NEAPOLITAN: • The Everyday Pizza. Ho...
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TIMESTAMPS:
00:00 Intro
01:37 Pizza Bianca
03:02 Scrocchiarella
05:13 Detroit Style
07:04 Neapolitan Pizza
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Using this footage without permission or license is not permitted. - Навчання та стиль
Why pick one pizza style when you can have all four? Incredible work, sir!
Which is your fav pizza style? Commment down below! And if you enjoyed that ridiculous intro, please like this video, subscribe and all that gibberish! ✌🏼👽
Detroit type no question! I have one of these machines coming in the mail soon.
I'm thinking of buying dough from local pizza places as a time saver? Your thoughts on this idea would be appreciated .
I love that you brush your dog. He looks like he enjoys it as much as my dog did. I brushed/ combed my dog every day. If he thought I might have forgotten, he would bring his brush to me. - (now I'll have to make pizza)
That’s so nice Vinnie! Dogs are the best :)
I just discovered this channel. How do you not have a million subscribers?! Keep up the great work!
Thanks Michael!
The starting is like a Hollywood movie "The ooni koda fighting the world".
this could be my favorite channel on you tube.
I love everything about your videos, keep it up!
Love your videos man. Somehow you’ve managed to capture the essence and ambiance of how how I feel when I cook on my Koda 16! Been eating pizza 3 days straight and the dough keeps getting better and better each day. RECIPE IDEA FOR YOU… a must try. Red sauce base, boars head pastrami torn by hand, pecerino/regiano sprinkle, chunked mozz, dill pickle, evoo. Bake off and finish with a spiral of yellow mustard and serve. Exquisite.
Your are truly talented, why you haven’t blown up is beyond me. I look forward to each of your videos so keep up the great work!
Thanks Jim! Truly appreciate your kind words!
amazing video and results too
Never would have thought Detroit to be possible in the Koda, but you changed my mind! I've had my Koda 16 for about a year and a half, done almost nothing but Neapolitan, but now I can't wait to throw some Roman dough in there - you are truly inspiring!
Thanks Kevin!
And who said that making pizza is not an art? Really amazing skills man!
Thank you!
I did something very similar to your 4th pizza this weekend in my Koda 16, with the addition of balsamic glaze, I call it the Caprese pizza
Sounds delish, i love a good balsamic glaze or a chili oil on my pies.
Perfect as usual. I have the same dog book. ❤️
Beautifully combined Chopin and Pizza, Just perfekt, all the best from Germany ✌️🍕🔥
Thanks Fiete! ☺️
I love your videos. Thank you.
Thank you Simone!
Wow and super wow! Love the shot where the flame fires up around the back of the oven. If you were not so good at dough, I would say you are working in film! Anyway...bravo, now I have to get an ooni. Unfortunately I live in an apartment, maybe my friend will allow me to bring it to her garden.
Haha hey Zoe, you got me! I work in films and I'm a videographer first and foremost! :)
Beautiful pizza, beautiful doggo!
He's the best!
Scrocchiarella night tomorrow. What are your comments on and recommendations for freezing dough? After the cold proofing or the final proofing? Thanks - love this channel and FL 👍🏼
Amazing brother you are they only one who ever made 4 different styles of pizza in the Ooni .
Only seen neopolitan style only.You are the warrior bro. Ooni should give you an Endorsement to demo their pizza oven.
Thank you! ☺️🍕
Adding that Neapolitan to the list! Great video- I’m thinking you are keeping that Koda 16!
It's not going anywhere!
Props for that neapolitan.
I have a fyra that I cut a propane burner into the bottom.
Works great but I would like to upgrade. That one might just be it.
I also read it was great on propane usage.
Thanks! It was delicious!
Fire roasted cherry tomato is my fav with the Detroit a close second well they are all my favs
😂 I know it's tough to decide!
Awesome
Thanks Macio!
Muy buenas todas !! 🍕🤤👋🏻
Thanks Nora!
Awesome! High hydration neapolitan style is the best for me! I've pushed it as far as 80% hydration 96h fermentation, awesome flavour, very tough to work though.
Next step: 85% hydration and up to a one-week-old dough!
Sounds great! 😃
Why such high hydration? Are you really not getting enough air bubbles at 70%? Neapolitan traditionally is actually very low like 57-62% and the fermentation and the high heat of the oven is what gives you the airiness.
@@burnertrump875 thing is, unfortunately, I don't use a fire oven that goes up to 480°C, I use my home oven with a pizza stone and it goes up to 300°C, so I gotta leave the pizza in there for about 5 minutes. If I don't go high hydration, the dough gets super dry.
Plus, I like the taste of a really light dough hahaha
Other dogs: Is is bacon day?
Jake: Is it bakin day?
Lol, pizza > pork!
Blessings
Seems your very inspired by Alvin Zhou's videoformat. Its very nice
Alvin's one of the MANY! Thank you so much for the support! :)
Hello you re the best 😋🍷🍕👍🏻👌🏼🙋🏻♂️
Thanks Diego!
Do you like the Koda 16 better than the Karu??
They are two completely different ovens. I love the Karu because I'm a sucker for the wood flavor.
I love the portability of the Koda, it's very easy to manage and it's a switch on/off kinda oven.
Based on my current living situation I would pick the Koda, but if I had more space and more wood to burn, I'd definitely have the Karu constantly ON. 😎
💯💯💯💯💯
Nice video! Dogs are great but Italian children are much better. Where are all of the Italian children?
🙏🙏👍👍❤❤
رائع😍😍😍😍😍😍😍
hi there , would be nice to see a face while your cooking ,& a name
Hey Gina, I usually leave notes in the discussion tab and are always signed with my real name. About the face, I'd prefer to concentrate on the food but maybe when we hit 100k subscribers I'll start showing my face an inch at the time until 1M subs (LOL)