Ooni Koda 16 - Unboxing & First Real Time Cook!
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- Опубліковано 29 вер 2024
- 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 UA-cam channel. If interested, please purchase your Ooni products here:
UK - shareasale.com...
EU - shareasale.com...
US - shareasale.com...
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Social Media?! Sure! Instagram: @woodvillepizza or @robbieco_
What equipment do I use? Look below!
Oven - Ooni Koda - shareasale.com...
12”/14” Perforated Ooni Peel - shareasale.com...
Ooni Turning Peel
Dough Scraper
Infrared Thermometer
Solent Dough Trays - www.solentplas...
00 Caputo Pizzeria Flour - www.adimaria.c...
San Marzano Tinned Tomatoes
Cheese - Fior de Latte Mozzarella
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.
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?!
This is glorious mate!
Is the hose removable?
Great video, can you tell me where you got your gray proofing dough box? Thanks
Solent plastics, it’s the euro stacking tray 😁
You look soooo excited :)
Excellent work mate but you really need to use a better cheese. Even the full fat mozzarella you get from Sainsbury's for 70p would do the job. There is no point of using an oven like that if you leave the details behind. Take it as a constructive criticism and keep it going with your pizzas
The Space Walker I use both, I bought the fior de latte from a local farm, it’s very tasty. Nice channel also, I’m an airline captain!
How much is the oven..pls i wan one
i think this is cool, but so much of what makes that style of pizza is cooking it in a WOOD burning oven. at least in my opinion... some things just arent meant for at home unless you go all out.
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.
Next time use original mozzarella and not that cheese.
Giuseppe Torchia send me a pound
Μπορείς να ζήσεις ψωμί με αυτή την συσκευή;;
Nice, shame the base isn’t a little more cooked but finally a review where someone actually showed the under side of the pizza
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
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
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.
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
Roughly how long does one canister of gas last depending on use? Before having to get more 😀
Nice question
Just a bit of advice, that pizza looks ok but next time cook it a little less. The mozzarella shouldn't be burnt because the digestion will be more difficult and there is a slight risk of stomach pain ;) word of Italian in love with pizzas! :)
Imma say it. Yup. Pizza, GOOD Pizza...is an American thing. It just is. Not to say it can't be done elsewhere...
But yeah, don't burn the cheese!
@@DanAllen1 hahaha ok champion, sure
Hate that awful Ooni logo on the stone. A cooking surface should always be free of markings, especially a beautifully cut piece of stone. I bet the stone fabricators wince when the marketing guys say they have to etch that crap onto the stone. I'm getting a Karu, and thankfully the stone can be flipped over so the logo is facing down.
Not Gary Oldman the stone is completely flat on the reverse. After every use, once cool I flip the stone around and the next cook heat cleans the underside. I prefer the flat side to cook, but the actual logo doesn’t cause me any bother. Cracking bit of kit.
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.
Are you cooking indoors? Do you think it is suitable for use in a kitchen?
Matthew Funnell no sir, I’m in my garage with the big front door open for proper ventilation. I wouldn’t use this indoors/in my kitchen
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
To me, that base just isn’t cooked enough. If the oven stone is not capable of evenly cooking the bottom of the pizza at high temp, then that would be a deal breaker for me
If you wanted a more crisp base or cooked further, then people usually turn the flame down a little so the top takes another 30-60 seconds to cook and you’d get the base you desire that way. Flame management. I could’ve allowed the stone to get hotter and still cook in the short time but I was happy with my result 😁
I like a bit more char in the pizza bottom. Can it be achieved by heating the stone for longer?
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.
If you used this commercially - you don't need a hood? That would take the cost down significantly! How good is it? Honestly..
the underside not good...
Good video. Some people in the comment section are crazy
Crazy. Why ? Did you pay 450€ for this little steal ofen. Never.
How to buy oven ooni for making pizza
For india on amezon one line 🙏🙏
Take a look at leopard spotting using a new method in frying pan and home oven: ua-cam.com/video/u3PQ-_yhNj8/v-deo.html
To leopard spot just rub the borders with tomato sauce.
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.
Currently looking at the 12 and 16, the size difference is crazy, glad I’ve watched this
For that price people should build their own pizza Owen :) like the Italians
X7RM, not plausible. This is compact and portable.
yes, because we all have pizza ovens in our garden. 😂
450€ are too much. Only outside. For 170€ i get a Electronic Pizza Ofen which makes 385°Celsius.
Well done, but there's nothing on the pizza.
There's enough cheese and tomato to be a traditional neapolitan pizza, it's not supposed to be a cheese laden american style pizza.
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!
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.
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
Link that pizza tray rack my man... Do want.
Kenji Lopez-alt approves
I search here n Philippines
I want to buy
Let your stone get hotter you'll get leopard-skin look at the bottom of the crust, if you like a more crispier crust.
You are seem like better then Gordon Ramsay Thank you for the video
Why did you buy the bigger one, for more pizzas or?? Good video full of info, thanks.
Nice video mate ! Would love to see the turning peel exploiting the extra space in the koda 16.
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🤙
Excellent video please make one on how you make the dough 🙏🏼
Link here for proper dough. ua-cam.com/video/xA-mwJcNBzA/v-deo.html
Why you dont put the dough in refrigerator?!! Do you think it is better with 24 h room. Temperature?!
Fawaz Haj Hammad for longer cold proves then it’s better with a stonger flour like Caputo Nuvola Super. I’m very happy with leaving my dough at room temperature though.
What a terrible design. I'm not steerin a car. This oven sux. Is there not a front door? Geez
Can you make a bigger pizza and a video of it pls? It would be interesting if it works well with a bigger pizza than for the original koda
Yep, next video i'll try make a 16".
Hola amigo.
3 cosas.
1.- Ese quemador está haciendo mala combustión la llama debe ser azul, contaminaste toda la comida.
2.- No se queman tanto las pizzas se sacan doradas y crocantes pero no quemadas.
3.- Ponele más queso RATON.
Saludos.
my flame is much smaller on high than yours - do you have any tips? My gas is full
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
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 😊
Did you try the biga method in cooking?? Do you think 48 hours gives the same flavour of biga method?
Is it possible to cook a pizza without having the burn marks on the crust? I understand that these are kind of the point of these ovens but, I have a few people that would like theirs without them. Is it just finding the right temp or moving the pizza enough or is it just impossible?
There is a technique for cooking an American style crispy pizza, and it’s essentially letting the oven get to full temperature, launching the pizza in and completely turning the flame off. Leave it for a few mins, turn it a couple times and perhaps reignite on the lowest setting. Instead of a 90 second cook, it takes about 4-5 mins, but produces that style of pizza. Hope that makes sense. I think ooni may have created a video demonstrating this 😁
Looks like shit, boiled pizza. I wouldn't spend $100 on this pos. Just buy it from the pros when you're in the mood for a pizza.
😂😂
Looks Nice , what dough recept do you use , 👍thanks
I was less nervous losing virginity than you baking first pizza in this oven.
FOOD porn omg lol. Been watching too many pizza oven vids. Thank you for sharing and I appreciate the details about using the 16" option. Seems much easier.
Can’t believe it’s not designed so you don’t have to turn it around, poor for the money
Very good, sometime will be apprenciated to see something like that in UK at an affordable price on JustEat/Deliveroo
The classic cookie pizza is rubbish.
I’m planning to buy one on my trip to the USA, but I’m hesitant if customs will make me any problems on my trip back. Do you have any past experience you can share about this topic?
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.
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.
Why is the stone that thin? No issue with temperature and bottom crust? What about baking multiple pizzas in a row?
The pizza looks delicious! Thanks for the video. Available for order in Australia yet?
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.
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.
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.
No me gustó como quedó desparramada la muzzarella, pero el horno muy bueno. Saludos desde Argentina, "SICLID Pesca"
these things are a pain in the a$$ anyone have any problems with the stone not getting hot enough?
You should have grated the cheese and lowered the temp while cooking.
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
How does this compare with the Camp Chef Italia Artisan Oven and the PZ90 which sits atop the PRX 90 cooktop?
Hey mate, you have a link for the pizza screen tier holder?
The bottom of the pizza did not look good to me, logical, how can that be, with such a thin Pizza stone, there is no heat storage from the underneath
The pizza stone is twice as think as the previous koda, so they’ve made a great improvement there and I know people use this particular oven in a commercial setting cooking pizza after pizza with little recovery time! I love it 😁
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 UA-cam 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 😁
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
hola.
la llama amarilla es mala, ya que el gas glp suele ser muy contaminante, quedara lindo el hornito con esa llama, pero tiene que ser celeste.
se regula abriendo el regulador de AIRE PRIMARIO del quemador.
saludos.
Definitely some raw/under cooked base patches there - I'm just not a fan of chewy raw dough, my personal preference is a thin crispy base.
I'm genuinely considering one of these ovens, any ideas how to do what i like? lower temp, slightly longer in?
Turbo Mini TV that would certainly give you a more American style/crispy pizza! A lower stone temp, low flame and longer in the oven would reap those results absolutely!
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 !!!
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
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 .
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.
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
Beautifully cooked pizza and gorgeous crust. Why don't you use mozzarella tho? With fast cooking like this it will not release too much water.
What size Ooni Pizza Peel did you use in this video, was it the 12" or the 14"?
Thank you in advance
Do you recommend it to start a small business? Thank you.
I've heard that you have some 20% coupons available. Is that still the case? 😉. Would be happy to receive one.
Nice one! Do you knead the dough by hand or u use some mixer?
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 👌
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.
why would somebody buy a 16 inch soda over the original? cuz u need to make bigger pizzas? or is the 16 soda better at making the pizza?
where do you get caputo pizzeria flour in the UK?
renny_S I got 25kgs a while ago from A Di Maria
THREE HUNDRED QUID!!!!!!! Thank's but no thank's 🤣
Hmm..,just tried mine today for the firtst time and I was not able to get a stone temp above 350 even after 1 hour of pre heating
Is your IR thermometer rated to go higher than that?
@@homemadeneapolitanpizza1300 Yes. I have a GGF micro oven for indoor where I bake aaround 480 degree stone temp on a biscotto and I use that also for that oven. The thermometer also shows 400+ in the koda 16 when I get closer to the back and the burner. So IR thermometer should not be the issue. At the end of my first attempt I also covered the door of the koda with a bit of alu foil, which increased the stone temp significantly to 450 in the center….but I was just not able to reach it just with pre heating and without any door cover.
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.
Thank you for a great video. It convinced me to invest in two of these as I am setting up a street kitchen ! if you do have a code I would be much obliged. Cheers / Simon
Где его дымоход? Задохнешся от угарного газа. Как такое у вас разрешено продавать?
Great info, good looking pizza. Do you think it would work well with a par baked shell from a bakery?