Pizza Oven Comparison | Gino D'Acampo Vs. Ooni Koda 12
Вставка
- Опубліковано 2 чер 2024
- Check out the Ooni Koda 12 - shrsl.com/48syg
Shop Gino D'Acampo Pizza Ovens - ginopizzaovens.com
OTHER EQUIPMENT THAT I USED
Black Pizza Dough Containers - amzn.to/3FQOuBx
Ooni Koda 12 essentials bundle - shrsl.com/4bc2f
Ooni turning peel - shrsl.com/4bc2a
Ooni perforated pizza peel - shrsl.com/48syt
Caputo 00 pizzeria flour (assorted weights) - amzn.to/3h9Z2Ty
Bowl spatula and bench scraper - amzn.to/3QRMJdu
Propane hose and regulator - amzn.to/3sGuL4y
VIDEO NOTES
The Gino D'Acampo pizza is available for sale outside the USA. My contact at Gino D'Acampo told me they are actively pursuing distribution in the U.S., but they are not sure exactly when that will happen.
Pricing and conversion rates get a little tricky with the Gino D'Acampo oven. There are also discounts available during this time of year. Please check their website for up-to-date info.
Gino D'Acampo Oven Dimensions
Imperial - 23.67" x 13.75" x 17.6"
Metric - 65 x 35 x 45cm
Weight - 29 lbs. or 13.2 kg
Cooking area - 35 x 35 x 9cm or 13 3/4 x 13 3/4 x 3 1/2"
Pizza Stone - 12mm
Ooni Koda12 Oven Dimensions
Imperial - 23.3" x 14" x 11.75"
Metric - 59 x 35.5 x 29cm
Weight - 20.4 lbs. or 9.25 kg
Cooking area - 33.5 x 33.5 x 8.25cm or 13.2 x 13.2 x 3.25"
Pizza Stone - 10mm
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PIZZA DOUGH RECIPE USED IN THIS VIDEO
00 Flour - 550g (100%)
Water - 340g (62%)
Salt - 15g (2.7%)
Starter - 150g (27%)
I feed the starter twice before using it to make this dough. The ratio is 50% flour-water mix to 50% starter. This makes for a fairly quick rise at room temp.
Mix water and starter together, then add the flour. Combine until you have a solid mass, then rest for 1 hour.
Mix until the dough starts to look visibly smoother, then incorporate the salt. Continue mixing for a few more minutes, then turn dough out on counter. Cover and rest for 5 minutes.
Stretch and fold, then form dough into a ball. Place it in a lightly greased bowl and rest at room temp, covered for 2 hours.
Bulk ferment in the fridge 24 hours, then divide the dough, and re-ball. At this point, you can let them rise for a few more hours and make pizza, or hold the dough in the fridge for a few more days.
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CHAPTERS
Intro - 00:00
Gino Oven Unboxing - 00:16
Gino Oven Set Up - 02:05
Gino Oven Specs - 03:19
Ooni Koda 12 Specs - 06:10
Testing Oven Preheat Times - 08:24
Gino Oven Pizza #1 - 11:09
Ooni Koda Pizza - 12:15
Testing Koda 12 Recovery Time - 12:57
Gino Pizza #2 - 13:30
Testing Stone Recovery Time - 13:47
Testing Gino Oven Recovery Time - 14:37
Recap/Final Thoughts - 15:07 - Навчання та стиль
Did you like the head-to-head format of this video? Leave a comment and let me know. Thanks!
I wanna see you try the Westinghouse indoor electric pizza oven. I don’t know what the heck I was looking for online but it popped up. It’s currently 299 Canadian and I believe around 250 US dollars. 12 inch stone but no control over the top or bottom element. Nobody has done a review on it yet.
Hi Tim, not sure if you've seen our emails. We are interested in using this content for our social media. Best Wishes.
Very insightful review, Tim! I think Ooni can adopt some of the features that make the Campo stand out and leverage their "first company advantage". What I mean by this is that Campo has a fine product, but it isn't genre breaking like the Ooni was, and a lot of people are going to have a natural affinity for Ooni as a pioneer. Details like leg spread (shades of Idaho Senator Craig), and position of gas control are easily addressed. Thanks for the side-by-side!
love coming back to your videos!
Love the energy, the style and the ease of watching / enjoying!
thanks for the great content and never change
this could be a great pizza wars series in the making! Love the vid. :D
Thanks for the feedback. Appreciated!
Hello, I really enjoy your videos, and just ordered the Ooni Koda. I can't wait to try out poolish and NY style doughs, but I was wondering where to get pepperoni that cups and chars like yours.
I bought an oven on Amazon identical to the Gino one from a brand called bakebros. I'm very happy with it. It's my first oven so there's definitely a learning curve but it's been great do far!
Yes kegland in Australia sell the exact same rebranded one as gino except alot cheaper..
@@mattbarnes3111 another viewer mentioned this so I looking on Amazon and, yes, same oven just rebranded and cheaper.
Regardless, there are some features about it that I like compared to the Koda 12.
I just bought Ginos pizza oven and I’m in California. What is the adapter or setup you used to convert it? Thanks loved the comparison!
Loving the vs series. Helps distinguish between so many of the models. Would love to see a comparison of the newer Solo Pi against one of the Ooni models. Have you had a chance to try out the new Ooni Karu 12G?
Thanks for the feedback. I haven't tried the 12G yet, but hopefully I can get my hands on one sooner than later. I do have a Pi Prime though, and I also have a Roccbox that needs to be reviewed. Maybe a video with those two, or prossibly the Pi Prime versus the Koda12?
@@KitchenCraftFood Either of those would be perfect! I’ve been looking at the Roccbox as well, and I feel like a ton of people in that price range are definitely looking at that lineup of the Koda 12, Pi Prime, and Roccbox.
@@saketeas2060 Hmmm, maybe I'll do a triple header :)
Do you think you could do a pizza close to 14” in the D’Campo. I have a 14” peel and pizzas are usually 13.5- 13.75”
Just bought the 12” OONI. 1st test yesterday I placed the stone upside down and the pizza base ripped in the centre as the centre isn’t a flat surface, I also attempted to spin the pizza around while burning the crust at the same time. 😂 hard to get the temp spot on as I don’t have a thermo temp gun yet.
Still tasted fantastic I can’t complain
That infrared thermometer is key. Hope you have one on the way. The Koda 12 doesn't leave much room for error. I've burnt plenty of pizza trying to scoop it up to rotate. Hang in there, practice makes perfect 😉.
I sold my Koda 12 and upgraded.. way too hot in back .. my pizza would literally spontaneously combust .. I made some good pizza but I was “trying not to burn pizza” rather than “cooking pizza”
Hi, great review. I’ve just ordered the Gino for Xmas (I’m in the UK). One thing I would mention is that on the Gino, when you were adjusting the temp dial, you wasn’t actually turning it down, you was turning it towards off. To turn the temp down you have turn the dial anti-clockwise from the high setting. Gino actually recommends it’s switched off completely when you launch the pizza, and then switch it back on to low after the first turn. A bit of a faff maybe but I would probably just turn it down to low after launching the pizza and go from there. Maybe a revisit?
Good observation. Yes, I turned it down clockwise because the lowest setting counter-clockwise was still too hot. I didn't want to turn the oven off (seems unnecessarily complicated) so I lowered the flame to practically nothing.
Well I look forward to burnt pizza’s then 😂😂😂@@KitchenCraftFood
@@djpsirens3359 all these ovens bake differently. It just takes some time to get the technique down. The Gino can bake a solid pizza.
Also - would it be fair to say performance of a stone floor improves after a few cooks? Wondering if the D'Acampo being brand new affected the stone temp at all? Whereas the ooni has been well-used?
That's a great point. I can't say with certainty, but yes, I have heard that seasoning a pizza stone can improve it...mainly for flavor though, and not necessarily increased heat retention
I have the gino although it is branded a different name. has had many names on amazon, i have always had a slight issue with the initial launch first side always seems to get to dark before being ready to turn. I have added a flame deflector in mine which has helped quite a bit.
Great videos by the way!
Thank you! I appreciate the info. Just peeked at Amazon and found a few listings for, what looks like, the same oven under a different brand name.
Correct I have a orange one under a different name, I don't have alot of experience with these ovens but I think the headroom in this one might be just a bit to low causing it to cook to quickly on the edges. I placed a 3x3 piece of angle iron at the back forcing the heat up more and it helped
What did u add to deflect flame ..I find the roof gets way too hot and burns pizza b4 they even have a chance to cook on the bottom
I took a 1/4 " piece of flat steel about 12 " long about 3 inches tall and I put it between the stone and the flame. Its not perfect but helps on my thing I have found that helps the most is to kill the flame as soon as you launch and don't turn back on till first rotation.
Yo can u please do a in depth review of your new everdure kiln 2 burner oven. No one has done an in depth cooking review with pizza and meat etc. Please🙏🙏🙏 I did see your clips you did about everdure but need more info. Iam considering getting one of those ovens
I plan to shoot more content with the Everdure. Post some specific questions that you'd like me to address, and I'll do my best to include them on future videos.
Ok great that’s awesome.
Looking for a rating of it as compared to all of those small gas powered ovens
Was wondering the width of the base bc it’s smaller than the oven
Wanted to know if you have been able to balance the burner knobs to get a perfect cook. I know your a master pizzola but I thought it was a little to charred on your 1st two cooks with the auto rotation.
I was really hoping to see like NY strips,chicken wings etc cooked in it and if they came out nice with rotation.
Was wondering what size propane gas input size it is. 1/2”?
Does the outside oven surface get hot and how hot because my location will be a little on my outside bar top.
That’s the things I was hoping to find out. Thanks again and love your channel and your cooking style. S
Like to see how everdur does with more NY style..like a 4-5 min cook
Wow🔥
What was the dough recipe. Look at that leopard spotting.
Second this. Would love this recipe!
I just added the dough recipe to the video description box. Have a look.
Where can you order this device?
There's a link to both product websites in the description box below the video.
Still on the fence to get the 12 or 16
Go bigger if it’s in your budget.
Was just going to say i didn't know Gino was famous is the USA 😂😂. Looks like the Gino's more user friendly and better design 😊
have you ever managed not to burn a pizza?
Have you ever managed not to be an asshole?
@@KitchenCraftFood no, for real. A lot of people saying that is has a design flaw, and burns a pizza.
Have u done a second review?
(re)branded 100$ chinese oven... Gino, Gino..
I've seen them on Amazon under various names.
Oonis are Chinese too
@@christopherryan7178 Iphones are also made in china... but the difference to chinese phones from alibaba is obvious :)