Dude u literally made my month! Thank you so freaking much. I saw people on KZread making ny style for 6 minutes right up against the flame and i couldn’t figure out why i couldn’t go past 2-3 minutes and get the crunch i wanted in the bottom and u totally saved me from keeping another old oven that now I know i don’t need. Thank u so much!!!!

@jepgato6657

2 жыл бұрын

Lol glad i was able to help! So many people have the same issue 😂👍

Can't believe I just found this video. This has been my issue for months! Thanks man.

@jepgato6657

Жыл бұрын

Hope it helped!

Just what I was looking for! Thank you!

I loved that you show the video of what the flame should look like versus just showing how to turn the dial.

@jepgato6657

2 жыл бұрын

🙌😃👍👍

THANK YOU...I wish I had known this a month ago but definitely will use this going forward especially on larger "doughery" pizzas.

Going to try this tonight! Thanks for sharing.

@jepgato6657

4 жыл бұрын

🙌🙌🙌Game changer for sure!!!

I think this is the tip I've been looking for. Definitely going to try on my next pie.

@jepgato6657

3 жыл бұрын

I questioned this oven before figuring this out. Completely changes everything 😃👍

Yeah. I should get mine end of this month. Really appreciate the info, being that I'm gonna try to do NY style, thanks again!

@jepgato6657

4 жыл бұрын

Anytime! Im just doing this for fun and to help others. You’re gonna love the Koda 16 😃👍

Thanks for posting! Was about to get rid of my Ooni Koda 16 before finding this. Reposted to the Koda FB group for others. 👍👍🍕

@jepgato6657

2 жыл бұрын

LOL glad i was able to help

Thanks for the video...my dials seems to really not change much at all but this lil hack did wonders. 👍

VERY HELPFUL!! I also loved the pre-cook for a big group. I put them in my kitchen oven but didn't turn out crispy. I'm trying this next time. Thank you for both great tips

@jepgato6657

Жыл бұрын

Hope i was able to help!

I'm still waiting for my oven but this is gonna be reeeeally helpful!!! 🙂👌

@jepgato6657

4 жыл бұрын

Yes...TOTAL game changer lol

Thank you for the tip!!! I am going to email them! I honestly don’t think it works great without that modification. I kept thinking also that the temp was too high! I was ready to send it back

@jepgato6657

2 жыл бұрын

Me too Penny! Glad i was able to help 😃👍

Thanks for the tip!! I have been looking for a way to lower the stone temperature which was getting very hot even at the lowest setting. I cannot wait to try it and see the difference. By the way, somebody already gave you some piece of advice for your burned pizza bottom problem, but I guess I can add some suggestion from my side too. Or at least I can come up with a more comprehensive list. 1) The water percentage of your pizza dough makes the difference. The higher it is the easier is to burn the bottom using the factory cordierite stone. With a 60% water dough you can bake even at 450-480° C, but if your dough is approaching the 70% mark better bake it when the stone is at around 400-420° C. 2) Use a pyrometer and make sure you put the pizza in at the right moment/temp. 3) Keep the lowest setting (even the 'real' low setting, not the one through your trick) for the first 30 seconds, then turn it up for the remaining 45-60 seconds. 4) If you like the high-water types of dough (the pizza gets softer and bigger air bubbles are created during the raise phase if there is more water in the dough) and you still struggle with burned bottoms, you might want to consider replacing the cordierite stone with a 'Biscotto', the stone used in Italian Pizza ovens. One of the best one is the Biscotto Saputo which comes also with Koda 16 shape. Shipment to the US might be pricey though... FYI why I need to lower the stone temperature? As I would like to try also another type of pizza. 400-500° C range is very good for the typical Neapolitan Pizza - the one we aim to cook between 60 and 90 seconds. I never had any issue with that type of pizza when I used the first 3 tips I wrote above. I would like to try the Roman Pizza though, which is much thinner than the Neapolitan one. For that the stone cannot go above 320-350° C, else you burn it completely, while the cooking time is between 2 and 3 minutes usually. I hope that your tip will make the trick allowing to keep the temp at the range I need.

@jepgato6657

3 жыл бұрын

Wow thank you so much for watching and taking the time to write such a detailed response! Ive always wanted to see the difference with a biscotto stone.

Thank you!

@jepgato6657

Жыл бұрын

Glad it helped!

I'm surprised that the control knob does not control the heat/flame as shown on their site videos, I wonder if they have done anything about this issue. I been so interested in this oven for a long time but seen so many people struggling. Your video made my interest alive again. Thanks for awesome videos specially for your simplicity and honesty.

@jepgato6657

3 жыл бұрын

🙏🙏🙏thanks bud!

Thank you!!!

Thanks for the help! I just got my Koda 16 and did my first pizzas. Mine were burning really quickly and I was almost regretting the purchase. You helped me out big time.

@jepgato6657

3 жыл бұрын

Awww man that means a lot! Glad i was able to help 😃👍

Man, this tip really made my day! Yesterday I had some friends over and made two 15” pizzas. Even in the lowest setting Ooni recommends, the edges got burnt, even though I have a turntable modification and kept turning the pizza continuously. I was going crazy because the pizzas were otherwise really great. I searched online and came across so many hacks. Flame guards. Inserting stainless steel pins into some burner holes. Even an additional regulator to turn the flame wash down. Yours is the easiest! I tested today morning, and it works as advertised. Can’t wait to make the really large pizzas (that’s why I got the Koda 16, and not the 12)! Thanks so much.

@jepgato6657

Жыл бұрын

So glad i was able help! Makes a HUGE difference lol

@Danin4985

Жыл бұрын

@@jepgato6657 I tried on a really large 16” pizza (went overboard with a 635 gm pie weight, chuckle). No burn! Nicely crisped bottom, and slight char on the edges. You’ve helped me achieve Pizza Nirvana (TM). 🙂 People like you are why internet is so valuable. 👍

@jepgato6657

Жыл бұрын

635gm pizza?! LOL thank you for your kind words! 😃🙏

Thanks mate, that was really helpful!

@jepgato6657

3 жыл бұрын

Lol my pleasure! 😃👍

Thanks 👍🏻 great tip

Going to try that next time. Subscribed. (I really like that you don't take credit for something someone else did. That's integrity right there,)

@jepgato6657

11 ай бұрын

Thanks bud

THANKS A MILLION !!!!!!

@jepgato6657

2 жыл бұрын

You’re welcome!

I can confirm that this works. I'm surprised that it's not documented in the Ooni manual. Thanks for sharing this, much appreciated.

@jepgato6657

4 жыл бұрын

Right?! Lol glad it helped

@billward4643

4 жыл бұрын

@@jepgato6657 Just hit up Ooni and their CEO on Instagram to see what they recommend. they seem like a good crew ready to help.

@SonneCreations

2 жыл бұрын

@wowsers54 It might be a safety issue. The flame getting blown out in windy conditions is a concern voiced by consumers, hence the “moveability” factor of the oven is a bonus to get it out of the wind. Turn the flame down too low and it might end up getting extinguished while you’ve got your back turned making Margueritas (rather than than pizzas). You look back you see no flame, you reignite the oven and boom a nice little pocket of puddled gas just waiting for you. That’s my deduction anyways, for what it’s worth.

Fantastic! Thanks I've had my ooni 16 for 1 week and I've ruined so many pizza's because I can't get the flames down. I will definitely try this next.

@jepgato6657

3 жыл бұрын

🙌🙌🙌 im sure theyre gonna come out great! Let me know how it goes!

My flame was a tad high even on the lowest setting. Thought my Ooni was broken or something! but glad to see it's a common issue with an easy solution. Thanks a lot, great video

@jepgato6657

3 жыл бұрын

🙌🙌🙌lol glad it helped!!!

Just got mine... this was the same issue I had.. thnx for the heads up!

@jepgato6657

3 жыл бұрын

No problem 👍 Glad I could help!

Amazing intro, btw! 👏

@jepgato6657

4 жыл бұрын

Lol thanks bud 😆👍 Gotta try to be different 😂

OMG!!!!Thank you SOOOO much!

@jepgato6657

Жыл бұрын

Thanks bud!

Waiting for mine too!

@jepgato6657

4 жыл бұрын

You’re the QUEEN of pizza making!!! I loooove your videos 🙌🙌🙌. Im a long time subscriber of your channel. You’re gonna really like the 16 😉👍

@Got2EatPizza

4 жыл бұрын

@@jepgato6657 Hi! Thanks so much and thanks for watching! I am looking forward and hope it arrives earlier than expected lol!

Thanks!

@jepgato6657

2 жыл бұрын

😃👍

Tried this last night and it worked perfectly on a large pizza. Ooni needs to add this "tip" to their owner's manual. Thanks

@jepgato6657

3 жыл бұрын

Right? I kept burning my pizzas even at the lowest temperature setting 😂

Thanks so much

@jepgato6657

4 жыл бұрын

🙌🙌🙌

Great trick! Thanks. Have been trying to bake baguettes which should cook for 20 minutes but after that amount of time at the lowest setting they were charcoal.

@jepgato6657

Жыл бұрын

Lol were you successful after?

@DBenton2610

Жыл бұрын

@@jepgato6657 Need to get a new batch of dough going. Will keep you posted.

@jepgato6657

Жыл бұрын

Definitely keep me posted!

super helpful. Thanks for the tip. Subbed

@jepgato6657

3 жыл бұрын

Awww thank you! I appreciate that! Let me know if you ever have any questions 😃👍

Thanks bud, FINALLY i can perfect cook the pizza and no burn all!!!!

@jepgato6657

2 жыл бұрын

Glad I was able to help! I was pretty bummed when i first got it, but when i found out about this it opened up sooo many possibilities lol

Thx for the tip. But what I do is I warm up the oven on full burner and right before I put in the pizza, I set it to the low burner for the entire cook. That way I get the buttom crust right while the top doesn't burn too fast.

@jepgato6657

4 жыл бұрын

Thanks for the tip Peter! Thats what ive been doing! Lol i think its my unit. Even at the lowest setting it was still so hot. Do you like your Koda 16?

@peterfalver245

4 жыл бұрын

@@jepgato6657 Yes, I love my Koda 16. I am getting the hang of it and I am now able to make nice looking, good tasting pizzas. The only thing I am struggeling with is how to make a great tasting pizza sauce. I have tried various things, but I still don't have the right sauce.

@jepgato6657

4 жыл бұрын

For the sauce, most places just finds a good can of tomatoes, then crush them, add salt and olive oil. There are also many ways you can make it. To each their own. There’s no right way 😃👍

OMG !! you are awesome ! thank you !!! I was so frustrated haha

@jepgato6657

3 жыл бұрын

Hope it works! 👍👍👍

You saved all my pizzas since !!

@jepgato6657

2 жыл бұрын

Lol I highly doubt it! You’re pizzas look great!

@lionessfoodie1640

2 жыл бұрын

@@jepgato6657 I am so serious, I used to burn them

I discovered this accidentally when I was trying to shut the oven off and was looking inside the oven while doing so and was “Heeeey”.

@jepgato6657

2 жыл бұрын

Lol

I have mine hooked to natural gas. The temps I get are 900+ or 900+ lol. Thanks for the hack. If I leave my pizzas in for more than 45 second they would come out black. I suppose I could dial back my natural gas at the connection,

@jepgato6657

3 жыл бұрын

LOL! Glad i was able to help!

Good video - thanks for sharing. Do you know if this works on the original Ooni Koda also? Btw, where'd you get that turning peel?

@jepgato6657

3 жыл бұрын

This doesnt work with the small Koda. I wish i could control the temp on the small koda as i do with the koda 16. My turning peel is actually from Gozney 😃👍

Thanks for the great video and content! What do you find I’d the perfect temperature to start and finish?

@jepgato6657

4 жыл бұрын

I always start the oven off at its highest. When i put the pizza in its by eye. Ill either move it if it’s starting to cook too fast or NOW...ill lower the temperature 😃👍. It’s alway by feel.

@alfonsoc1265

4 жыл бұрын

Jepgato now I just need my oven to arrive

I have seen a tip once: if your stone is too hot, put a cast iron pan on it. The pan will "steal" a good amount of heat from the floor.

@jepgato6657

4 жыл бұрын

🙌🙌🙌 great tip!

thanks for tip, I already faced this issue. I just had my first run. I found my temp also too high, in this way I can get the pizzas right. Its more playroom to play in. Im very much looking forward to play with this thing. Thanks for the tips. Cheers from Denmark

@jepgato6657

4 жыл бұрын

You’re welcome Dany! I was just about just settle with it, until I did a little digging. My koda 16 was just running way too hot. Hope this helps! Please let me know 😃👍

@danyleejepsen692

4 жыл бұрын

@@jepgato6657 it works im stunned, good just became better. I just made my second pizza in the 16. Started out on maximum, as soon as I turned it first time. I tried to naughty low and slow setting. it works really good, its still fast but not blazing fast as you mentioned. Once again thanks for sharing.

@jepgato6657

4 жыл бұрын

🙌🙌🙌 Ooni should mention this to their customers lol

@danyleejepsen692

4 жыл бұрын

@@jepgato6657 well its an easy hack, I don't think they need too. Koda owners is a bit neardy about their pizza's. So I think this tip will hit the surface really soon. But ofcause they should just construct the knob so you can adjust as you please.

I believe the reason why your pizza base was getting burnt is due to the stone temperature being too high. Do you have a digital IR thermometer? I would highly recommend using one, I had the same issue until I got one. I found that the stone temperature of 752-842°F (400-450°C) cooks the perfect pizza without burning the bottom.

@jepgato6657

4 жыл бұрын

Thanks! I need to be better at doing that. I usually dont lol

Aloha! Awesome video, thanks...I'm not a FB person! I gotta try that. Do you have any dough recipe videos? I'm looking for a crispy dough pizza.

@jepgato6657

3 жыл бұрын

Hi Keale!! Thank you! If you check my channel, i do have a dough recipe video. If you have the koda 16, just lower the temp like i did in this video and cook it longer. You’ll get that crispy crust! 😃👍

Hi Jep, just wondering if you ever had a similar thing happen to you on the smaller koda? That the one I'm waiting on 👍. Nice looking pizza BTW!

@jepgato6657

4 жыл бұрын

Thanks bud! The Koda doesn’t get as hot as the Koda 16, but you’ll definitely burn a few pizzas in the beginning lol. Its just something you’ll figure out and then you’ll be making bomb ass pizzas 😃👍

Just ordered my Koda 16. I like pizzas with a more crispy crust like where the pizza slice can stand or almost stand on its own when you hold it from the crust. Is this possible on the 16? I’ve been seeing a lot of pale undersides from videos

@jepgato6657

4 жыл бұрын

Hey Caleb. Thats an excellent question. I use to live in NYC and I know exactly what you’re talking about. I believe that crispy crust comes from the second bake. They usually take their pizzas out and leave them on the counter. When you order a slice they’ll throw it back into the oven to crisp up. That being said, I’ve tried to replicate this and it works like a charm. To be honest...when I have left over pizza, it taste better when I warm it up on a pan or back into the Ooni. Itll get EXTRa crispy

@markprestifilippo6981

4 жыл бұрын

I've been able to get it to stand. For the bigger pizzas I have the oven turned to its lowest setting. It takes about 3 minutes or so to cook a 14 inch pizza. The lowest setting gets the oven to about 700-750F. This little trick in the video may make it possible to get the oven to around 500 which is closer to what most American pizzerias use from my investigations, hopefully making the "standing crust" even easier to attain.

@HavenUpsurge

4 жыл бұрын

Jepgato thanks!

@originalchannel321

3 жыл бұрын

I would say that it comes from heating up the slice like Jepgato mentioned, and also usually a lower heat, longer bake is key, along with a dryer dough hydration I believe. I love an American style pizza and installed a flame guard on my Uuni Pro to achieve lower heat longer bakes. Also, Jepgato is right, heating up a slice tastes better as the oil from the cheese melds with the sauce and crust.

This is also doeble on koda 12°. Great when i make pizza and chiabatta

What temp does the stone have when you burn it? Around 400-420C seems like target. Hope I get my Koda 16 end of this month 👍

@jepgato6657

4 жыл бұрын

This may be bad...but I almost never take the temperature on my unit because its always sooo hot. I know...im a dummy lol. Seems like more people are getting their ovens this month! Congrats lol!! 👍👍

Do you feel that they should have made the vertical burner go all the way to the door opening? I feel its kind of weird for the burner not to go to the door and could make for a strange bake for a larger pizza. Would love your thoughts.

@jepgato6657

4 жыл бұрын

Are you asking why it stops about an inch away from the opening?

@rbiv5

4 жыл бұрын

@@jepgato6657 Exactly.

@jepgato6657

4 жыл бұрын

Lol maybe it might get too hot and damage the outer top lip of the oven? I think you should get the Koda 16 😃👍

@rbiv5

4 жыл бұрын

@@jepgato6657 It seems like its more than an inch. I guess if you don't feel it affects the cook its ok. I can only fit my Karu in my apartment...lol

Hoping this does it for me. I've burned my first five or so pizzas and I'm starting to get really discouraged.

@jepgato6657

3 жыл бұрын

LOL let me know if it works. Id heat the oven on high, then drop the temp 😃👍

Great explanation, great review, but this was one of the reasons why I sent mine back, it’s not worth this kind of money, I added in a few dollars then purchased the Alfa one countertop, couldn’t be happier

@jepgato6657

4 жыл бұрын

Congrats on the Alfa. Sweet oven 👍👍

What is the temperature on/at the center of the stone when you slide the pizza into the oven?

@Jaykav99

2 жыл бұрын

just used mine for the first time...after 20mins my stone center was over 700...but that was the limit of my laser so it could havw gotten hotter as more time passed

@1967DS21

2 жыл бұрын

@@Jaykav99 thanks :)

Can you do the same with the temperature control for the smaller Koda as well? I'm trying to decide which size to purchase! I also would like to see some information as to the accessories you use with the oven especially the peel and other associated like an IR thermometer. Keep up the good work , I enjoy your videos! Greetings from Port Orange, Florida

@jepgato6657

4 жыл бұрын

Thank you for watching Gunnar! The smaller Koda actually doesn’t have this problem. The lowest temperature setting on the small Koda is low enough to the point it won’t burn your pizzas. Unlike the Koda 16, before this little hack, the lowest temperature was still very hot. Was there anything specific you wanted to know about the accessories?

I’ve tried this but when I do bring the flame very low, it goes off after a few seconds or so. I’m lucky if it doesn’t. Maybe it’s cause I’m in the U.K. and it’s always windy here? I feel like the wind may be causing it to completely turn off. Anyone else experience the same?

@jepgato6657

3 жыл бұрын

That might be possible! My oven does flicker on and off when theres a huge gust of wind when im turning it on. Usually though itll stay on at a low flame. Florida usually isnt windy. Im sorry its not working too well!

if you do that trick to the right, do you keep going right to make it bigger or you have to go back left?

@jepgato6657

3 жыл бұрын

The design is a little backwards. You go to the left and its starts off at the highest temperature. Keep going left and it goes to about medium. When you go to the right to turn it off, but not completely off. Thats when you can dial it down to a very low temp.

@malcolmdassin259

3 жыл бұрын

whats the answer?

@jepgato6657

3 жыл бұрын

U keep going to the right to make it smaller

@malcolmdassin259

3 жыл бұрын

@@jepgato6657 so then go back to left in the event you need it bigger? sounds dangerous. Yah this oven sucks

Does the same technique to lower the flame work on the smaller Koda?

@jepgato6657

4 жыл бұрын

Hey Josh! Unfortunately no, but with the small Koda, the lowest setting isnt too hot. The Koda 16 has that L burner going on, which makes it kinda hot.

@joshvice4

4 жыл бұрын

@@jepgato6657 Have you attempted a NY style pizza on the smaller Koda?

@jepgato6657

4 жыл бұрын

I have not but I know its totally doable. I use to live in NYC for 4 years. Usually most pizza places cant get that “crispy” crust from the first bake. They normally take the pizzas out and leave them on the counter. As you order theyll place a slice back into the oven. Thats usually how they achieve that crunch. That being said...you can easily do the same. To be honest...i like to reheat my pizzas in the ooni because it makes the crust nice and crunchy 😃👍

Just FYI this isn't something you'll need to do for Neapolitan, I've cooked maybe a thousand of so in my two koda16s. But yea It's an unofficial hack that's great for other styles

@akiriisio8558

3 жыл бұрын

Hey do you go full flame with neapolitan? My issue is that the crust is burning before the base is ready to be turned. I'm launching when the middle of the stone is at 450 celcius. I tried with the low setting and pizza turned out great, but I guess it needs the full flame so that the crust becomes filled with air bubbles EDIT: I'm waiting usually 30 seconds before 1st turn with the turning peel

@mozzafella4513

3 жыл бұрын

@@akiriisio8558 launch towards the centre of the oven, not the back left. I'll do a video cooking soon to demonstrate

We found a better 💡 all u have to do is put it on high like normal. Get the Stone hot after 30 mins. Then turn it down using the wall ball valve shout off handle much easier to control the heat..

@jepgato6657

11 ай бұрын

Definitely! Thanks for watching!

you don't think this will break the oven or anything will it?

@jepgato6657

3 жыл бұрын

No not that i know of. Ive had it for almost a year and so far so good 😃👍

The yellow flame in a gas burner is not a good result, the gas is burning bad

How silly. Seems to make more sense to mirror the design of a conventional grill from low being the trickle flame to high being full blast. Different pizzas take different stone temps, so for them to limit this to a Neapolitan-type cook only caters to a small group of people. And pro tip...a cheap IF heat gun is your best friend. Took me a while to dial in pre-heat times on my pizza steel w/ a 550 degree gas oven, but trial and error got me perfecting pies from thin, thick, pepperoni rolls, strombolis and garlic knots. They all take different approaches and some don't require the steel to be full blast 650 degrees hot. I think traditional NYC pizzerias aim for a stone in the 500s if I'm not mistaken. Thanks for the info!

I can’t get a char on the bottom even close to that. I can’t get a char on the bottom period

@jepgato6657

3 жыл бұрын

I usually get a char like this when i leave the oven on for 30-45 minutes on high. Come to think of it, might have been my dough too. For example the type of flour i used, causing it to burn more easily.

There is nothing wrong with the temperature of the koda. This type of pizza ovens are designed to cook neapolitan style pizza. This type of dough requires wood fired oven temperatures like 430 celcius and a cooking time arround 90seconds. If you are going to bake big pies with thick base then this oven ain't for you.

@jepgato6657

3 жыл бұрын

Thanks for that

@NeonNomad747

2 жыл бұрын

The problem with koda is that the stone temp is very uneven, its way too hot near the flame that it burns the bottom crust so fast before you can even turn the pizza because the other side is still sloppy.

@RepairLab

2 жыл бұрын

@@NeonNomad747 this is true and the main problem is that the original stone is ceramic thus it has big heat transfer(low heat capacity) which is great for making pizza on regular home oven with lower Temps but it can be a severe problem when temp is over 400C. I don't know why they put this kind of stone but It can be fixed with a replacement. I am using a biscotto saputo designed for the koda. You can find it on eBay. Its the stone they use in regular wood fired ovens and it has lower heat transfer ratio which really helps with what you mention. You can also buy a turning peel which really helps turning the pizza even when its still soggy.

Can’t see what you did, too dark!

@jepgato6657

4 жыл бұрын

My bad! My camera kept auto focusing. Essentially you turn it to the right slowly. Dont allow the oven to turn off. Sorry about the quality

going this technik you can blow your pizza owen when wind will turn off fire careful basicly you turning oven into ticking bomb

Just saw your tip here and noticed it too here : kzread.info/dash/bejne/Z3qMzJJ6eK_RhZM.html Pay attention to the knob. Many thanks!

@jepgato6657

3 жыл бұрын

Did it work for you?

@joostluyten_ON3JT

3 жыл бұрын

@@jepgato6657 Not tested it yet, maybe this weekend. Had a pizza that was almost burned on the outside, but a bit raw in the middle, I'll have to give it a try.

@jepgato6657

3 жыл бұрын

Lol!!! I know the feeling. Takes a while to get to “know” your oven. You’ll get it dialed down with practice 😃👍

It cooks pizzas fine you just need to move quicker

@jepgato6657

3 жыл бұрын

This was a while ago...ive gotten it dialed down 😃👍

Check out Santa Barbra Baker for tips on this issue.

That oven is unbalanced as all hell.