Ooni Koda 12 First Pizza Cooked in the New Oven.
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- Опубліковано 24 бер 2021
- Welcome to @cheftuan I am NOT sponsored by Ooni. Today I am super stoked about my new OONI KODA 12 pizza oven. I have been wanting a pizza oven forever and now that I finally have one, let's get to making some awesome pizzas!
The dough that I use cooks best when the pizza stone is around 670F you want to be under 700F this will result in a pizza that cooks in about 3-4 minutes and the results will be a nice crispy crust. I don't like soggy, floppy pizzas! Here are the links to my dough and sauce recipe.
Pizza Dough: • BEST PIZZA DOUGH. Cold...
420 g bread flour (I use King Arthur)
275 g water
2 g yeast
9 g salt
Combine all your ingredients in a large mixing bowl.
Cover with plastic wrap and a towel and let sit at room temperature for 8 hours.
After 8 hours, portion into 230 g dough balls.
After you shape your dough balls, spray or cover with a coat of oil so they dough doesn't form a skin. And let it rest in your fridge for 18-24 hours.
Pizza Sauce: • The BEST PIZZA SAUCE! ...
28 oz can of San Marzano tomatoes (whole tomatoes)
3 tbsp olive oil
1 tbsp dried oregano
1 tbsp black pepper
1 teaspoon kosher salt
1 tbsp garlic powder
I used an immersion blender to make this. If you don't have one, a blender will do just fine. If you don't have a blender either, than crush as finely as you can with your hands.
I heated up the olive oil in a pan on medium heat for about 3 mins. Then I added the oregano first to let the oils come alive. I did this until it was fragrant.
Next, I added the rest of the spices. Let that toast for about 45 seconds to a minute. Then add your tomatoes. Be careful, it may splash. Stir everything together. Bring your sauce up to a simmer and then reduce the heat to a medium low.
Let this simmer for about 15-20 mins. You just want this sauce to thicken up a bit, NOT become tomato paste, if you gone this far, add a bit of water.
Now you just made the BEST pizza sauce!!! You can now put it on pizzas, make calzones, or dunk cheesy bread or garlic bread into this sauce!!! But WHATEVER you decide to do......ENJOY IT!!! - Навчання та стиль
Thank you for watching my video! Don't forget to LIKE and SUBSCRIBE! Have a great day!
I just did! We have that same oven coming in the next few weeks! Peace bro.☮✌🏻
@@alanross3435 awesome!!!! You're gonna love it.
Thank you for posting this video. We have a Koda 12 but haven't been able to use it yet due to the cold weather we still have. I love the idea of doing it low and slow. All of the videos show charred up Pizza's. I like the bottom crunchy not floppy. All the Pizza places here have floppy bottom pizzas so we make our own.
My pleasure! I hope you get to use your Koda oven soon. I would love to hear about your experience when you do! Hope it warms up soon for you! Take care of yourself and as always, Peace!
This was sooo helpful! Thank you! Aloha!
I'm glad I could be helpful. Thank you for watching my video!
Really useful video. Can't wait to try out my Ooni Koda 12. Thanks!
Thank you! I hope you have as much fun on it as I am. Happy cooking!
wow. nice job man!!! love that crust and pepperoni cup!
Thank you so much!
All very good, and best ideas for a well done pizza-from stretching to baking!
Thanks so much! 😊
Great video and insight. Just got my Koda 12, I can’t wait to use it. “No flop in my house!” New pizza mantra to follow!
Thank you! Congrats on your Koda! Keep me updated on your pizza cooks. #noflop
You made some great points I've not seen in other videos. Cheers
Thank you. I hope you gave me a thumbs up! Have a good one!
Hi Chef - Thank you for posting this video. I received an Ooni Koda 12 for Christmas and am watching "how to" videos so I don't mess it up. You plainly showed how easy it is to use. I also got a great tip and have just ordered a 6" turning peel that I didn't know I needed. Keep up the great videos!!!!!
That's awesome!!! I can't wait to hear about your kick ass pizzas!!! Enjoy your Ooni and have an awesome new year!
Did your 6' turner work better? This was a GREAT first video for me to watch! Just got one as a gift. Thanks!
Thank you! Yes, the smaller turning peel works WAY better! Welcome to the Ooni family!
Excellent video Chef, thanks...! I'm probably going to get the Ooni Koda 12 next week...
Thank you!! That would be rad.
Thank you Sir. Very well done. Info on smaller turning peel was Super Info!
Thank you! I appreciate you.
Nice video. Thanks.
Thank YOU!
Ultimate Big Brain Tactic:
Put your crust on a heated oven pizza stone for 1-2minutes, while it's sauced.
Transport your barely cooked, but still solid enough dough to peel,
cheese, top,
throw in Ooni for 6o seconds.
Perfect texture and consistency B)
I bought one and I absolutely love it!
It's such an awesome tool.
Great job man! 😃👍
Thanks brotha!
When's your next video?
@@cheftuan i know i need to start filming. Ive been slacking lol. Actually busy with work 😃
Just ordered my 12. Looking forward to great cooks.
Dope! Lmk how your pies turn out. Happy cooking!
Very nice
Thank you.
I want one and I’ve never made a pizza in my life.
padu Tuan !
Haha
Just how i like pepperoni frazzled and crispy lol
The wife and I just picked up a Ooni Koda 12 from Costco and we are excited to use it. However, we will have to be patient for now since we are in the middle of winter and at the moment, it's very cold in Montreal. In the meantime, we will continue to make pizzas indoors on our trusty pizza stone. I just wanted to thank you for your very informative video. You answered many of my questions concerning temperature, size of turning peel, etc. I was actually wondering if a 9 inch turning peel would be a little too large to maneuver and your video definitely confirmed this. I will be ordering a 6 inch one thanks to your video. I will also lower the temp once the oven is preheated for less sogginess. That was a great tip! Finally, I'm also gonna order an infrared thermometer. Thanks again and keep up the good work!
Very awesome!!! I can't wait to hear about your new pizza adventures!!!
Thanks for this video, will help me get started. I do think I am going to try it both ways, floopy vs non-floopy. See what I like best.
Thanks for watching! Keeper updated. Want to know how it all turns out.
Great video! I just got an Ooni Koda 12 Pizza Oven for Christmas and can't wait to start using it. Can you please provide your pizza dough and sauce recipe ?
Thank you! Both recipes are listed in the description box below the video.
05:49 You needed to preheat the stone longer to get more color on the bottom.
I've been cooking on mine for a year now and am pretty happy with it. I may eventually go to the 16, but it uses about 2-3X more gas. But it would be nice to have a little more room and see inside better. I also turn down the gas all the way as soon as the pizza goes in, and it still cooks it in 90 seconds, but I don't like it quite as cooked as you have it. If I had my fantasy oven, it would be a 16 with one side burner as you can see how it's cooking better. In the mean time, the 12 is a very good oven.
Thank you. I just got my koda16 a couple weeks ago and I love it. So much more room.
Looks great but it could use more color at the bottom. Do you think it is possible to put a metal sheet/bottom to increase the heat transmission to add more color to the bottom of the pizza?
You can just heat the stone up to a higher temperature to get leopard spotting and a faster cook.
Man , that lots great ,( both Pizza and Oven )might get one. I usually overload with the toppings
But am coming to the conclusion that the more basic the better.
Thank you for checking out my video. As much as I love toppings, you gotta find the right balance.
Looks great! Quick question, how do you prep the oven for subsequent pizzas?
Thank you. What issues are you running into?
The pizza oven isn’t hot enough for the next pizza, the next pizza isn’t cooked as well. Should we crank up the heat in between pizzas?
Absolutely. You always have to get your stone up to temp. The whole transfer of energy thing.
You need to preheat your stone more - for 30 mins. The leopard spotting should be on the bottom, and yours has none there. That's why I think your pizzas are too wet when you're doing them at high heat.
Not talking about my pizzas. Napolitano pizzas in general are wet pizzas. In Naples, they aren't even cut and you're given a knife and fork. I don't make wet soggy pizzas.
Rob has a point
Great video! We have the Koda 12 as well and are in need of a pizza peel. Any recommendations?
Thank you! I love the Gozney perforated metal peel. But you can never go wrong w any wooden peel.
@@cheftuan Thank you! What about a turning peel? Do you also use Gozney?
@@breanafischer5642 I have a 6" turning peel. But to be honest, I use the metal peel. Slide under the whole pie, pull it out and turn I quickly w my fingers. Haha
Weird question. You think that installing small mosaic tiles on the outer shell would affect the integrity of the oven? Purely esthetic reason. Thank you! :)
I think you'll be fine. It would be pretty cool!
I just got my oven and you’re right. 90 second pizza creates a nice crust but the bottom is not crispy enough and the dough doesnt rise. Its dense. Im going to turn the heat down and try a longer cook time
All you'll need is probably another 20-30 seconds. Keep me updated!
@@cheftuan I find I have better control if i turn the heat down from high to medium just before launching. It cooks too fast on high
Yeah, this oven is designed for Neapolitan pizzas, but where there's a will, there's a way!
Hi, This has been vey helpful. Thank you. I cant find your dough recipe. Would you point me in the direction please? Doreen
Hello. It's in the description box underneath the video. Click the little downward arrow in the corner to drop down the description. Hope it helps. :)
Thank you! If I use only half the dough in your recipe, can the remainder be stored short term for future use?
Yes. They also freeze well.
Question: was the flame in this video on the lowest setting? What’s the best setting to have on when selling pies on the street?
Yes it was. Best thing to do when selling street pies is keep rotating them so they don't burn.
I got a question for you. Just started cooking in my Koda 12 and I can’t seem to get the dough cooked properly before the top is already burnt. Got a tips?
Gotta ask you a couple questions first.
1. How much does your doughball weigh?
2. What's the temperature of the pizza stone right before you launch it?
Hi, thank you for your video! How did you manage to turn the flame so low? I cocked four pizzas today and it was impossible not get a pizza not burned even on lowest flame...
I pushed the gas knob in and turned it clockwise.
Hi, so finally on how many celsius you cooking the pizza? I have an oven with max 230C, but temperature is not high enough, makes the crust hard and chewy...
343°C
@@cheftuan let's try😉
Hi Chef Tuan What was your temp on this one? Also how are you able to light it up halfway even. :/
Hello. Thank you for watching my video. I usually launch my pizzas when the stone is between 670-715°F.
If you push in your dial and turn it between the highest setting and the OFF position, you cam adjust your flame even lower. Hope this helps. Don't forget to leave a LIKE and SUBSCRIBE.
Great video just got the 12 inch koda. Question do I need a 7 inch turner and a 12 inch peel ?
Thank you. Yes you do. Those dimensions will work best for that oven.
Cooking with Chef Tuan really enjoying your videos!!
@@PimentelPortfolio thank you, I really appreciate you taking the time to watch!
You can turn the flame off before inserting the pizza inside the oven, that would also save you some gas
Good idea! Thank you!
I have an Ooni Koda 12 and had yet to make a perfect pizza. I have burned every pizza I've made. Thanks for this video. I'm going to try your techniques
I appreciate you. Keep us all posted on your next cook!
Just bought the Ooni Kota 12. Do you need to grease the pizza spatula at all to slide the Pizza off easier?
No grease. Use flour. Or semolina flour.
how do you make the pepperoni cups? mine does seem to come out that way.
Thank you for watching my video. I buy pepperoni with a natural casing. Then slice the pepperoni WITH the casing still attached. But my favorite is getting Ezzo pepperoni, they come pre-sliced and they cup. You can find it online from a company www.pennmac.com.
Hope this helps!
Can I use cornmeal instead of flour to keep the dough from sticking? Or a combination of flour and cornmeal? I’m afraid at this high temperature the cornmeal may burn.
Yes absolutely.
How do you like the Koda 12 compared to the Koda 16? I'm considering getting one of these but a Koda 12 is way more appealing due to its price.
Mainly concerned about functionality, I don't mind cooking several pies in a smaller oven if I have more mouths to feed..
I like them both but quickly outgrew the Koda 12.
Great videos, where did you find 6.5 turning peel. Thanks
Thank you very much. I found the peel on Amazon. Gozney makes it, so you can look on their site as well.
Nice video, i have the same oven my only complaint is my pizza is always burnt from one side .. its too small
I pull the stone out about an inch, inch and a half w the flame turned down. It's a Hassel, but it works.
i just noticed ur stone is acually abit out i will try it out thanks.
These ovens are only to be used outside right ?
Ain’t no way to use them inside ?
Thanks
Correct. Outside use only. Unless you have a four seasons type area. But yes, needs to be a very well ventilated area.
In my Koda 12, there is a wall of flame running the entire length of the back of the oven, even on low. How did you get only half of the oven to ignite?
You cannot adjust it like that. It's one burner. Try adjusting in between the highest settings and the OFF position to see if you can turn your flame down lower.
Adding to this
You mentioned and showed the flame only in the back left. How did you get it like that? Even on the lowest setting I also see a flame across the back
Use the trick in the comment above. Hope it works out for you!
I love this omni ....... but its to expensive for me.....
Just got one of these. Gonna try it this year as soon as the weather is a little better. I don't want to cook pizzas outside in freezing temperatures!
Can't wait to hear about them when you start baking them!
i don't understand dough recipes without sugar, since it's the yeast's food. add some to the dough and it will cut the wait time down drastically. but those pepperoni cups are beautiful. still haven't found decent pepperoni around here that do that.
Lean doughs don't contain sugars or fats. The yeast becomes active in warm water, then when flour is added, it feeds off the starches in the grain, converting it to sugars. Baguettes, french bread, ciabatta, rye breads and whole grain breads are normally lean.
This dough isn't about a speedy rise/proof. It's about letting the dough slowly develop gluten and flavor. You should definitely give this recipe a try and see for yourself. You'll appreciate the flavor and texture. Happy cooking!
@@cheftuan thanks for the info. i've just always used sugar. i will give this a try, though. i can't argue with your results. lol.
Lol. All good my man. I really do hope you try this dough recipe though. It took me quite a while to develop it and hope you like it. Let me know what you think. Have a good one!
@@cheftuan what is your opinion on warm vs cold proofing? i've always proofed my dough warm, usually over a 150 degree toaster oven, but that's because i want pizza in an hour, and not days. lol. but i haven't done a side by side test. and my equipment isn't fancy. lately i've been cooking the dough in an iron skillet, then topping it and finishing in an oven. i imagine the ooni changes things dramatically.
Warm proofing gives you ready to go pizza dough bit quicker but it really doesn't develop any flavor. I used to cook my pizzas in my oven on a cast iron pizza plate before I got the ooni. The ooni is nice but you don't need one to make good pizzas! It's all about the dough. Quick rise doughs come in handy when you're in a pinch but it doesn't compare to a slow fermented dough. Like I said before, you should try my recipe and see the difference yourself. I'm Excited to see what you think.
At what point did u have the knob at for this pizza video
Turned it low once I launched the pizza.
Great. My first 3 tries have been totally failures with soggy bottoms, burnt crust and tearings
What's your hydration percentage?
@@cheftuan Not higher than 70% I will make very small pizza next time and drier dough
@@klaskristian1 what is the temperature of your oven floor when you cook your pizzas? Also, if you turn your dial in between the HIGH and OFF position, you can really lower the flame to a minimum. It can help reduce your chances of burning the crust.
@@cheftuan around 420 degrees. Yes, i often turn down heat to lowest possible. I will continue practising. Its a skill thing i think
Try launching your pizza when it's 370°C and turn your flames down. Gives your dough more time to cook before the crust starts to burn.
Thinking about buying one and becoming good at making pizzas then maybe sell them🤔 any recommendations?
Get the Koda16.
Yeah gonna need a bigger pizza oven lol
Your style of pizza, which I occasionally like too, is well made in the home oven. 3-4 minutes at 550F, or some like to preheat the stone for an hour at 550F, then finish by baking the pie on broil. BUT conversely the Ooni is about getting those pies NO home oven can ever possibly make-true Neapolitan pies (floppy wet soggy under bottoms as you say) cooked at 900F in under 2 minutes. The Ooni was invented to produce this and does it well. A good high hydration Neapolitan crust should resemble a croissant-high, airy and only slightly crunchy on the exterior, but soft and tender and melt in your mouth in the center.
Your getting the pies you like, but you’ve bought a Ferrari and your driving it at 25 mikes per hour with that tiny bit of flame on during your cooks. For those that like a more firm, crunchy crust, more like most of the pizzas in America-don’t bother with the Ooni! You’re missing the point...
I appreciate your feedback. There are many ways to cook a pizza using the Ooni. Please don't let this one video and this single pizza make you feel like you have me painted. I do make traditional Italian pizzas as well using the biga method as well as a poolish on 800°F preheated stone. I turn my flame down during the first half of my cook to try not to burn the crusts too badly, as you can see this is a very small pizza oven. Then at the end, I'll turn the flame up to char the crust. I've gotten better at controlling the flames the more I've cooked w my Ooni. I think I will soon upgrade to the Koda16. You should check out some of my pizzas on IG @duma_pizza. Making progress w each cook! Thank you again for your feedback. Have a great weekend.
Using an oven for 1 hour at 550 is terribly inefficient, especially in a small apartment like mine in the summer it heats up my place and necessitates me using more energy for the AC too. Ooni also resolves this.
Ask yourself when have you ever redlined your own vehicle...if i bought a Ferrari I'm gonna baby it
All pizzas i have eaten in Neapel have had crisp crust and crisp bottoms. Never soggy. I have only been there once, but i ate many pizzas there
It's not really a Ferrari. A real pizza oven meant for Neapolitan style pizza has a less refractory stone and more of a biscotto that will come closer to a dome temp than the cordierite of an Ooni and will not burn the bottom. You know what else uses cordierite? A deck oven. Which means it's fair game to make whatever pizza you want in an Ooni Koda. Ive baked Neapolitan "pies" in my Uuni Pro with wood and NY style (prototypical, coal oven style) low and slow at 600f with lump charcoal only. Home ovens don't come close as it's a different quality of cook.
I get blocked mozzarella and grate it myself. Pre grated cheese had added chemicals for preservation :(
Agreed. I like dicing my cheese.
Do you know approximately what temperature you
Are using?
675-685°F
Thank you! just got my Ooni tonight and giving it a go this weekend. I do not like floppy crust either.
@@grandpagun2843 awesome! Remember to give your oven a good burn the day before your cook. Wanna cook out those factory oils.
No flop allowed in my house :D
After how many times do you have to refill the gastank?
I usually only cook 1 pizza at a time. So it lasts me awhile (maybe around 15-20 pizzas?). It all depends on how often amd how long each one of your cooking sessions go.
Thank you!
@@TheRockyBalboa100 My pleasure!
What’s the stone temperature? Please
Around 700°F
where is your itailn accenyt?
Was stuck on the peel. 🤌
Do you wish you had the 16”, money aside?
I ended up getting the 16". Haha
Always fry your pepperoni first before cooking with it
It's like bacon and pepperoni had a baby on your pizza
looks dense and bottom is a liitle bit raw
Quite the opposite.
Why is your flame orange ? Looks like a poor gas-oxygen mixing ratio.
Propane flame is mostly incolor with a little of blue at it's base.
At least this is what I see in my Ooni Koda 12.
I don't know. It's always been orange. Every Ooni video and Ooni oven I've ever used burns orange. When I have it wide open, the base is a little blue. Maybe because I turned it down super low?
I understand your point of view but your base was undercooked.
It wasn't. It was nice and crisp, it just didn't have leopardspots. An undercooked pizza would be floppy.
great video the 90 second blah blah is a waste of time your timing makes sense to me as i was a professional baker for 25 yrs
You don’t go into detail about the oven on a video about the oven, yet you go into depth about how to make pizza? Of course if we’re buying a pizza oven we probably know how to make pizza
Thank you for checking out my video. Well there are enough unboxing videos amd review videos for the Ooni, I did not feel the need to do another one. This video was more about my first pizza in the Ooni. There are also a lot of people that DON'T know how to make pizzas that buy pizza ovens because they want to start learning how to. Either way, thank you again.
Trypophobia
agree. buddy!! Long cook is much better, it is not MCdonald's crap for 10 sec!!
💯