Thanks for your reviews. A real help for a beginner. All the best from Germany.

@Got2EatPizza

3 жыл бұрын

Hi! Thanks so much for watching and a big hello to Germany!

Great review... you helped my decision tremendously. Great to see you're from a colder environment much like myself. Pizzas look incredible.

@Got2EatPizza

2 жыл бұрын

Hi! Great to hear - thank you!

This is very smart technology for home. I surprised a lot for the first time have seen this oven. Really looks very smart. I have spent for clay woodfire oven over 700 pounds plus my time and never been able to make good pizza because the environment condition of England. Very good thinking for pizza lovers. Looking forward to get one.

You've really gotten this oven dialed in, your pizzas look amazing! I ended up buying a smaller model of another brand (which I like), but the Koda 16 has much easier access and visual sightlines to keep an eye on your cook. With mine, I need a flashlight in one hand, my digital thermo in the other, and my peel under my arm. LOL I may end up going Ooni.

@Got2EatPizza

2 жыл бұрын

Hi! Thanks so much! I do like the brightness in there too.

Thank You for the tutorial, appreciate it verymuch. Take care from Montréal, Québec 😀

@Got2EatPizza

3 жыл бұрын

Hi -thanks for watching - hope the weather is ready for outside cooking there - you take care too!

@jello022170

3 жыл бұрын

@@Got2EatPizza your welcome, Oh yes the weather is getting nicer. Enjoy your weekend 😁

Thank you for your insight. My Koda 16 should be here today, so I'm still watching video's on how to cook.

@Got2EatPizza

2 жыл бұрын

Hi - enjoy your new oven and your lovely pizza! 🍕🔥

@robertwren2289

2 жыл бұрын

@@Got2EatPizza It's here and ready for a pizza.

Thank you for your vids, they have really been an asset. Once I got the flame and temp worked out this pizza oven ROCKS. I prefer cooking with a medium/low flame in that like a crispy but not burnt crust and the extra time it takes makes no difference to me. We made 6 pizzas last night and each one was perfectly cooked. Obviously having a spinner is a necessity . I've been keeping the pizza to 13" i find it easier to manipulate in the oven.

@Got2EatPizza

2 жыл бұрын

Hi - that’s so good to hear and enjoying your oven! I like crispy slow cooks too. 13” is a good size pizza - I’ve never been able to stretch to 16”, 15” is the biggest I’ve ever made!

You can do it without a roller, take a large bowl,turn it upside down stretch dough as normal and them put on bottom side of your turned over bowl and let gravity do the work with a little flip around the edge, comes out perfectly round no matter what size pizza as long as you have a big enough bowl👍🏻👍🏻 🍕🍕🍕🍕🍕

@Got2EatPizza

2 жыл бұрын

Hi! I need to do this and I’ll do a vid on it - thanks for sharing!

Great video as usual. Thank you for sharing your thoughts on the Koda 16. I think I will buy this even though I already have a Wood and Coal burning oven because sometimes you don't want to build a big fire just for one or two pizza's. I like this one because you can get a natural gas hookup for it.

@Got2EatPizza

3 жыл бұрын

Hi! yes - it’s very easy to get it going and cook in! Enjoy!

Great review. Thanks. Just ordered mine! Will take about 6weeks to get. But that's okay. What kind/size is your round turning peel? I would like to get one like yours. Thank you.

@Got2EatPizza

3 жыл бұрын

Hi! Enjoy your new oven when it arrives! My round peel is 7” so I found it too small for the 15” pizza but just fine for 10”. It’s the gozney turning peel.

Great video! I’ve been torn between a Karu and the Koda 16 but I think the added versatility of the 16 is attractive. What is your experience using these ovens in colder weather? Shame it’s not able to head the stone more evenly, having the hot spot at the back left and a cold spot at the front right. I guess you can work around it as long as the pizza is cooked enough to turn before the part in the hot spot starts to burn?

@Got2EatPizza

3 жыл бұрын

Hi! They both cook great in the cold and soon warm you up! The stone is no issue at all - as you rotate it every 5 to 20 seconds (depends how you like to cook it), it will pick up the different temperatures as in the Koda12, Karu and the Roccbox too. All pizza stones will have cooler and warmer areas so pls don’t let that put you off the oven.

I've just watched some of your older demonstrations using the Adore Pizza Party. What's your opinion of it vs the Ooni Koda 12 & 16?

@Got2EatPizza

3 жыл бұрын

Hi! I am currently working on an Ardore review vid - I love the Ardore and I don't use it enough on this channel as it is a super pizza oven - this summer I will bring it out more and show it cooking more pizza! It cooks great pizza up to 12" - I hope to get the vid up soon.

Thanks for a great review! Right now I can’t decide between Ooni Karu 12 and Ooni Koda 12. Which one do you prefer?

@Got2EatPizza

3 жыл бұрын

Hi -Thank you! I think for me the option of dual-fuelled , so Karu 12 , however it’s a personal choice and if you just want a gas cook, then stay with the Koda 12

1st off gratz on your community!! (I’m a Sub since 700!) I own a pro and was wondering if the wood taste is really a factor. I love the flavor of my pizza, I would just like the practicality of flame if the taste is similar. Thanks for the great content

@Got2EatPizza

3 жыл бұрын

Hi there! And so supportive of my cooks even when they went wrong ! 🙏Thank you! I love the pro with its ability to take solid big wood logs- with the taste I can’t personally - only when my base picks up ash on the stone with the wood pizza. It’s a very practical oven.

@koppins851

3 жыл бұрын

its a myth like grilling. 1. wood smoke rises to the top of the oven, so no contact with the pizza. 2. even if there would be contact with smoke, 90 seconds is to fast to get the taste. 3. its a placebo effect, what tastes "smokey" is the burnt crust you will get this with gas and wood. there is no difference from the taste! with bbq its the same you do not grill over fire, you grill over white coal, all the smoke is gone there, what's the smoke and grill flavor is a chemical reaction from the fat, blood dripping down on the coal, smoking back up. but it doesn't matter if you do it on a gas grill or a wood/coal grill as long as the temperature is correct

Thanks for the video! How does it handle backing pizzas back to back? Is there a very long recharge time?

@Got2EatPizza

3 жыл бұрын

Hi! Thanks for watching! I take about 10 mins to make pizza in-between cooks/clean my peel etc, so by that time it's ready for me to cook the next one.

@JustinKingma

3 жыл бұрын

@@Got2EatPizza That's good to know, thank you so much!!

I noted your comment but can you clarify that the Koda 16 stone is reversible top to bottom? In my existing oven I flip the stone over each time I use it so that the residue from the previous cook ends up on the bottom and is burned off clean for the next time.

@Got2EatPizza

3 жыл бұрын

Hi! Yes - you can flip it over so that’s all ok and do what you currently do - but you can’t turn it back to front, due to the shape.

Ooni is sooo easy to use! 1st try and the pizza was close to perfect

Thank you!

@Got2EatPizza

2 жыл бұрын

You're welcome!

I settled on the Koda 16. Been cooking on a pizza stone In my home oven. The home oven cooks pizza ok but the balance between burnt cheese and undercooked crust Is a fine line. Can't wait for my Ooni. Thank you for this Informative video It helped with my purchase. Cheers 🍻

@Got2EatPizza

2 жыл бұрын

Hi! Thanks for watching! Great choice - you’ll see such a difference between this and electric cooked pizza! Enjoy!

Your pizzas look amazing !!

@Got2EatPizza

3 жыл бұрын

Hi! Thank you so much! 🙏🍕

Hi Thanks for the great Video! How much Gas does the Koda 16 need when you make Pizzas?

@Got2EatPizza

3 жыл бұрын

Hi! Thank you! I've never been able to measure it as I use a number of ovens with one bottle - all i can say is that I find pizza ovens efficient with gas and a lot, lot, lot more efficient than my bbq gas burner.

@cornym.6534

3 жыл бұрын

On full flame about 0,5 kg/h.

Hello When you start the oven, how long does it take to heat the stone to 430°c please?

@Got2EatPizza

2 жыл бұрын

Hi - it takes about 20 mins, but if there’s a breeze/very cold day, it can take longer.

Hi, I'm obsessed with your videos. I'm tossing up between getting an Ooni Koda 16 or the Roccbox. I still cant decide. Which one would you recommend?

@Got2EatPizza

3 жыл бұрын

Hi! Thanks so much for watching! I’m working on a vid on this at the moment (with the Koda 12 too); they are both super ovens and difficult to choose between but they have some differences which I’ll go through in that vid - hope to get it uploaded this weekend. 👍🍕

@jermaine8217

3 жыл бұрын

@@Got2EatPizza Yay!! looking forward to it! 😘 🍕

Most of my concern centers around fuel consumption. Can you talk a little about how much/how little propane it uses each time? Any information you could provide would be appreciated.

@Got2EatPizza

2 жыл бұрын

Hi - I can’t provide any data on use - all I can say is that it is a whole load more efficient than my BBQ gas burner oven which was the reason why I went back to using charcoal bbqs. These gas Pizza ovens are I think, a lot more efficient with their gas consumption.

Hi! Did you already tried the 16 during cold winter temperatures?

@Got2EatPizza

3 жыл бұрын

Hi! Yes and the cold doesn’t make any difference to warm up time/cooking - it’s the breeze/wind that affects that, for me anyhow!

Been following your channel recently as just joined the ooni community and have a breadmaker. So your methods work perfectly for our family. Was wondering if you had tried or even made a video using the caputo gluten free flour (brown bag) in a breadmaker? Not gluten free ourselves. But always gonna be occasions when guests are over. Thanks michael

@Got2EatPizza

3 жыл бұрын

Hi! Thanks so much for watching and following! I haven’t yet....that will be a challenge for me as the gluten gives the stretch but I will give it a try!

Just wondering - why are you turning the pizzas with the big square peel? I can see you have a small round turning peel in the video, is there no room to use it?

@Got2EatPizza

2 жыл бұрын

Hi - it’s because with the larger pizza I find it easier to get control and leverage using the bigger peel, particularly at the beginning of the cook when the pizza is floppy.

How are you controlling the flame/heat when so many other users are reporting hi temps even at the lowest setting, I've been hesitating to buy one because of this issue with the flame control.

@Got2EatPizza

3 жыл бұрын

Hi! I’m not sure why tbh- the low goes low, high goes high- I cook on high but I like to evidence things like this to check how low it can go so I’ll do a vid and cook with it on low and see what happens- all my Koda 16 cooks are on full/high flame so I already have that evidence there for the flame cook.

do you think the Koda 16 is worth it if I just plan on making 12" pizzas?

@Got2EatPizza

3 жыл бұрын

Hi! Yes - I do! Because one day you may decide to just make a bigger pizza and also, there is a lot of manoeuvrability in this oven so makes it easier to cook in.

Can you rotate the stone and use the two sides of that like Koda 12? Thank you!

@Got2EatPizza

3 жыл бұрын

Hi! You can turn it over and use both sides - yes - but because it’s not square - it can’t be turned back to front.

@Vi100e

3 жыл бұрын

@@Got2EatPizza Thank you! I have the 12 but this weekend is the 16 debut. I recived it yesterday🤞🏼

Thanks for the video. I’ve got mine on order, should be here in a few weeks hopefully 🍕

@Got2EatPizza

3 жыл бұрын

Hi! Thank you and enjoy your new oven when it arrives!

I got this oven last month based on your channel and recommendations. Made three pizzas so far. Had good success with cooking, not so much with dough...lol

@Got2EatPizza

Жыл бұрын

Great to hear - keep experimenting and you will find a dough recipe that matches your personal taste!

If you had to get one oven between the koda 16 and RoccBox which one would you get?

@Got2EatPizza

3 жыл бұрын

Hi! For me it would be the Koda 16 right now. I’m really having fun using it and the challenge of making bigger pizza! 🍕

@lemonchicken3740

3 жыл бұрын

Do you have any issues with the koda being too hot and burning the base?

@Got2EatPizza

3 жыл бұрын

I’ve had no issues - I cook at around 430c in the centre where I’m placing my pizza - I check the temperature of the stone before I launch with a laser thermometer.

Do you prefer this to the Pro on gas? Great vid btw

@Got2EatPizza

Жыл бұрын

Hi - thanks so much! I didn’t buy the gas burner for the Pro in the end - but this is my favourite gas burner oven!

@Mart16g

Жыл бұрын

@@Got2EatPizza based on your vids I’ve just ordered the Koda 16, cheers..

@Got2EatPizza

Жыл бұрын

Fantastic ! Enjoy your new Koda 16 !

I like your cooking, but why mine burned the edge and not cooked in the center? Can you give some tips?

@Got2EatPizza

3 жыл бұрын

Hi! Thanks for watching and if you aren’t getting it cooked in the centre - it may be due to the temperature of the pizza stone in the centre of your pizza cook - which should be around 430c. If that’s not the issue then turn the flame down to low/medium and cook your pizza for longer - this will ensure your crusts and toppings don’t get cooked before the base cooks. 👍

@joshkovacik2563

2 жыл бұрын

Are you turning/spinning your pizza?

@beibeisarter7488

2 жыл бұрын

@@joshkovacik2563 yes, i did. I think the problem is my flame too big before let heat cook the bottom well. I tried cooking the pizza dough 70% first, then added toping and cooking in fire again. It's a complete cook, but still not as good as this video cooking.

I’ve turned my stone thru +/- 90 degrees to clean it , obviously not really usable like that but it does a reasonable job of cleaning the stone .

@Got2EatPizza

3 жыл бұрын

Hi! That is a really good tip - thank you!! 🍕👍

Silly question, but if you want pizza and it’s raining, are you out of luck?

@Got2EatPizza

2 жыл бұрын

Hi - not with this oven if you are under a cover outside - because it doesn’t have a chimney , so the heat comes out the front not the top, unlike the Ooni Karu 16 and 12.

Thanks a lot Lady for this Video! I have the Ooni Koda 12, the built-in gas ignition works very bad.... maybe i'm using it wrong? I don't no. Can you make a video showing and explaining exactly how the built-in gas ignition works? I want to buy the Ooni Koda 16, but only if the lighter is working properly. By the way ... stretching the pizza with a roller is prohibited. 😁

@Got2EatPizza

3 жыл бұрын

Hi! What’s happening with your ignition? - I have to hold it in for a few seconds as I click, then release it slowly until it’s caught - if I do that it works every time. I know I’m triggering with the mini roller 😀 but by sharing this little hack, hope it helps others like me who aren’t great at pizza stretching, even though I’m trying so hard to be good at it - lol!

@rolandgasser6711

3 жыл бұрын

@@Got2EatPizza Thanks a lot for your quick answer! Turn to the point where there is resistance and hold before it clicks?

@powerbookg4apple

3 жыл бұрын

Better off with a Gozney pizza oven I own one they are much better and the outside doesn’t get hot if u need to move it after use

@Got2EatPizza

3 жыл бұрын

👍 Press the dial in, turn the knob to the ignite position (resistance point) then you hear the click- so you still keep it pressed in as you then turn the gas to full flame, keep it in there for about 5 to 7 seconds still pressed in until the gas has caught.

@Got2EatPizza

3 жыл бұрын

Hi there! I have the Gozney Roccbox pizza oven and it gets very hot on the outside from my experience - the area with the logo on it is less hot - I carry it with BBQ heat resistant gloves if I need to move it after cooking. It’s also a super pizza oven!

Do you find that the roller makes your dough less airy than a hand stretched crust? That's what I've constantly read on the internet as an issue, and my only hesitancy to using one.

@Got2EatPizza

3 жыл бұрын

Hi! There is a technique to using the mini roller - I wouldn’t use a standard rolling pin ever because as that would destroy the crust. This roller gives you complete control over the amount of air you keep in your crusts because when you roll out from the centre to the pizza edge, leave a gap, then keep rolling out from centre all around, this will leave you with a thin base and it pushes the air to the crust, plus you’ve got an unrolled edge gap with the air for a crust too. 👍

I can't sleep tonight because my koda16 is coming today. I just retired my Koda12.

@Got2EatPizza

3 жыл бұрын

Haha! Enjoy your new Pizza Oven! Enjoy your pizza cooking going forward in this much bigger oven!

Noooo please don’t use a roller 😂. Nice video, still deciding between regular or 16

@Got2EatPizza

2 жыл бұрын

😁. I love the roller!! Thanks for watching and I think the 16 is a super, versatile oven and I would choose the 16 over the 12 now.

@bmldenmark

2 жыл бұрын

Whatever floats your boat ;)

@Itsme-gt2zz

2 жыл бұрын

@@Got2EatPizza bye bye air😰

Can you bake bread in it?

@Got2EatPizza

2 жыл бұрын

Hi! I haven’t - I’m not sure how successful it would be because you’d need a very low flame not to burn the bread and keep the heat at a constant temp of about 250c, as there’s no door that would be an issue. I’ve cooked garlic bread and naan bread successfully in here though - delicious!

@Gcolorina

2 жыл бұрын

@@Got2EatPizza thank you

Looks sooooo good 🍕🔥🍕🔥🍕🔥🍕

@Got2EatPizza

3 жыл бұрын

Hi! Thank you - hope you found the review useful!

@esq3585

3 жыл бұрын

Just watching, had to get a comment in on seeing the 🍕 .

How are you a pizza channel and yet you use a roller instead of retaining air in the crust ?

@Got2EatPizza

3 жыл бұрын

Hi! I retain air in the crust because the mini roller doesn’t roll over it and pushes the air to the crust. It works using that technique to get the pizza I want at home - without it I wouldn’t be able achieve a bigger pizza stretch and keep the crust. I’m experimenting and having fun. You are right, I’m not a pizza chef/pizza pro, l’m just a standard basic homebody on a learning to cook pizza journey.

@tomerdvir2394

3 жыл бұрын

@@Got2EatPizza that's awesome! Thanks for the reply and I like your videos very much.

@tomerdvir2394

3 жыл бұрын

Sorry it came out sassy... I'm also struggling with many aspects of pizza making but every time I improve upon my tries. Keep at it!

@Got2EatPizza

3 жыл бұрын

Hi - you’re all good! I realise the words pizza + roller don’t go together!! But it works with the mini one and can be really handy with a hard to stretch dough batch. Thanks for watching the vids!!

Hi i love your videos .. i am waiting for my koda 16 to come.. i have a question .. i want to cook 14-16 inch pizzas and i want to make the bottom of the pizza crispy without burning the crust .. I’ve noticed that everyone cooks smaller pizzas toward the right front of the oven to avoid getting too close to the flame .. what i want to do is leave the flame on one level and not have to continuously lower it when i put the pizza in and raise it when i take it out to keep the stone hot .. i cook a lot of pizzas in a row because we have a little business .. so am i able just to pick a low to medium flame size, keep the stone hot , rotate it continuously, and then have a crispy center without burning the edges? Thanks!

@Got2EatPizza

2 жыл бұрын

Hi - thank you! Check out this vid below - I think it would be best to cook on full flame - the crust won’t burn in between rotations and could cook your pizza in 60 seconds - just get the stone to 430c in the centre of the stone and you should be good to go! kzread.info/dash/bejne/f3Vok5uheszHd84.html

@lebo109

2 жыл бұрын

@@Got2EatPizza I’ve done a bit of research and since i have to wait for 2 months for my Ooni to come, i just found carbon, and it’s interesting because they have a heat source under the stone too .. are u familiar with their oven at all and do u have any opinion?

@Got2EatPizza

2 жыл бұрын

Hi - I haven’t heard of that oven?

@lebo109

2 жыл бұрын

@@Got2EatPizza check it out .. it looks really cool because it has a heat source under the stone as well and they have a promo code $100 off pizzamaster as well as a 30 day return if you don’t like it … I’ll circle back when i try it to let u know .. i just set up my stove last night and i’m going to make some today but the carbon goes to 14 inches and i need a large for my mini business

@lebo109

2 жыл бұрын

And my Ooni 16 is coming in September but from what i noticed in people’s videos of everyone cooking to the front left away from the flame, i have a feeling that if i try to cook a 16 the flame might burn it .. but i’m going to try that one too

D u think can I do 18/20 pizza in one night?

@Got2EatPizza

2 жыл бұрын

Absolutely! You will need your tank to have enough gas i.e. not nearly empty gas tank and you are good to go! Keep the gas flame on full all the time. 👍🍕🔥

I appreciate the effort that goes into these videos - thank you! Interesting that you have a turning peel, but use the full-sized one for turning. Also, I think you need to up your dough game. The rolling pin is a crutch. If you overwork your dough, it will resist your efforts to stretch. Don't give up - there are many great videos on KZread that will coach you on stretching!

@Got2EatPizza

2 жыл бұрын

Hi! Thanks for the tip and the stretching dough skill I need is my nemesis! 😀

never touch the edge of a pizza, absolut not use a roller. if you want nice thick authentic edge on your pizza

@ronjeremy1232

2 жыл бұрын

Anybody ask?

Hi! Do you think this oven would work fine for a dark kitchen business exclusively? I’m looking to start working from home and i’m aiming for 50-100 pizzas a day. Is this the right oven for that? I cook napolitan pizza!🇮🇹🍕👨‍🍳

@Got2EatPizza

Жыл бұрын

Hi! It’s a very well built and designed oven and so I would expect it to cope, however I’ve never tried it as only use it at home for family. Ooni customer service should be able to confirm if it can be used professionally and/or whether that would be ok with their warranty etc.

@TufikDLC

Жыл бұрын

@@Got2EatPizza Hey! Thanks a lot for replying me back! I think there’s a simpler way to find out whether this oven could cover my needs or not. How much temperature does the oven decrease after cooking a pizza for 90 seconds?? Let’s say you start cooking at 400°C… if you are not sure of it what would be your guess?? I would appreciate it a lot!!

@Got2EatPizza

Жыл бұрын

I’m not sure exactly - it depends on your climate, whether there’s a breeze; keeping it on full flame in between, could change by approx 30c; I’d need to do a specific test when I use it next to confirm exactly. I have a gap of 20 mins in between my cooks and I keep it on full but it’s been ready for me with 5-10 min gaps too.