#ooni koda 12

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🍥 Slowly getting better results with my Ooni Koda 12

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[mrgan]

The best home-oven pizza

I like dozens of different pizza styles—sometimes it's nice to mix things up, other times a particular style fits your circumstances best. I most commonly make sourdough pizza, mixed with a stand mixer, fermented in the fridge for a few days, and baked in an Ooni Koda.

But what if I don't have access to a mixer; I want to eat pizza the next day; and it's too wet and windy outside to fire up the Ooni? Thanks to my friend Adam who originally developed this dough recipe, I also have the makings of an incredible indoor-oven pizza in my back pocket. It's bubbly, light, and crunchy.

The best home-oven Pizza

Servings: two 14” pizzas. Time: 3 hours (mix and proof) + 1 to 2 days (fridge-ferment) + 4 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

400 g white flour (high-gluten, bread-, or all-purpose flour)

20 g (5%) whole wheat or rye flour (or any flour, really)

12 g (3%) salt

.85 g (1/4 tsp, .2%) instant yeast

320 g (76%) water

DIRECTIONS:

Put the flours and the salt into a large mixing bowl. Stir with a spatula or fork to mix evenly. Add the yeast and stir again. Pour in the water and stir with a spatula, scraping down the sides and the bottom of the bowl. After 30-60 s of this, you should have a cohesive, shaggy mass of dough in the middle of the bowl. You're not looking for a smooth ball; you just want to work in all the dry flour. Gently knead this ball for a minute with your hands, folding and turning it to make it just a little more even; it'll still be a bit of a mess, which is fine.

Pick up the dough and spray or wipe a tiny bit of oil into the bowl, then put the dough back in. Cover with a shower cap, a large plate, or a tea towel and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold. This video shows the process; it uses a different dough, but the principle is the same.

Stretching and folding every 30 minutes is ideal, but the timeline is forgiving. Just try to give it at least 3 folds during the 3 hours of proof time. By the end, you should have a fairly smooth and uniform dough.

After the 3 hours are up, cover the bowl again and pop it in the back of the fridge for 1-3 days. If you go past a day and a half, check to make sure the dough isn't overproofing and exploding out of the bowl.

The day you plan to make pizza, remove the dough from the fridge 3-4 hours before baking. (3 hours on a hot day, 4 on a cold one.) Cut into two pieces of the same size and roll each one into a ball.

Note that this is high-hydration dough, so it'll feel pretty loose and lively. Balling it up when cold will make that easier. Here's a video showing how to ball:

Grab two deep, round bowls or containers and oil them lightly. Place one dough ball in each, smooth side up, and cover. If the containers have well-fitting lids that won't crush the expanding dough, use them. Rest for 3-4 hours as described above.

1 hour before baking, get your home oven ready. Pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF (or however high your oven goes) and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it directly into a shallow, wide bowl of flour, and make sure the wet end and the sides get some flour (not too much) on them. Place the dough ball on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype. Drape the disc over your knuckles, then rotate around gently, letting gravity droop the dough to grow it. There should be no need to tug and stretch it with your fingers. Here's a video again:

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, then your toppings (including torn fresh mozzarella). Now gently tug under the rim all around to stretch to 14″; the weight of the toppings will help prevent pullback. 

Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan in the oven.

Once the pizza is in, set a timer for 3 minutes. Then, open the oven door and check the underside of your pizza. Rotate the pizza 180º to get even baking from back to front. Set a timer for another 3 minutes. During that time, rotate the pie 90º every 30 seconds or so. If it looks done after the total 6 minutes of bake time, pull it out; it might still need 1-2 minutes more.

You may need to shift between "bake" (bottom heat) and "broil" modes of your oven. Every oven is different, so use your judgment, checking to see if it's the top or the bottom of your pie that need more heat.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or a cookie sheet or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Please don't slice on your wooden peel.)

Since we're making two pizzas with this recipe, you'll need to repeat the process now. It's best to give your baking surface 5-7 minutes to recover the lost heat; don't forget to set it bake to "bake" mode during this time.

And there you go—tremendous pizza, made in your regular-ass home oven. It's possible, and it's delicious.

P.S. I have a bunch more pizza recipes on my website. Even if you don't plan to make any of the other styles, they could be instructive, as every recipe has helpful steps and notes of its own.

[lutoogyan]

Best pizza oven deals: Get an Ooni pizza oven up to 30% off

The much-hyped Ooni pizza ovens have made quite an impression on everyone from TikTokers to Mashable’s very own staff. If you genuinely love making pizza on your own, then take a gander at Ooni’s Memorial Day discounts as of May 24. Here’s a summary of some ovens, bundles, and accessories you can find: Best gas pizza oven Why we like it The Ooni Koda 12 gas-powered pizza oven(opens in a new tab)…

[gadgetsaudit]

6 Amazing Pizza Ovens on Amazon Available in 2023.

Solo Stove Pi Pizza Oven (Wood & Gas)

As Solo Stove is already well-known for its fire pits and grills, we had high expectations for the Solo Stove Pi Pizza Oven. The Gozney Roccbox lost out to this stylish pizza oven made of stainless steel, which did not disappoint.

Compared to the others we tried, it had a somewhat bigger entrance, which made navigating simpler. It also includes a multi-fuel option, allowing you to use a separate gas burner or heat with wood. It can accommodate 12-inch pizzas. (Be aware that cooking with wood has a learning curve.)

We discovered through testing that the pizza stone warms up rapidly and holds heat remarkably well. Using the propane adapter, it reached 780°F in just 20 minutes and then astonishingly swiftly cooled and reheated. As the pizza stone separates for simple cleaning, we did notice a tiny gap in it, but the pizza is still cooked just well despite this.

The convection-style heating method used by the oven’s airflow architecture to disperse heat across the space produces delicious, uniformly cooked pizza.

In comparison to other ovens, the Pi Pizza Oven is also lightweight. With a weight of only 30 pounds, you may take it camping or to a friend’s place. We even had no trouble cleaning the Pi. To get rid of any leftover food, simply microwave it on high. Once it has cooled, clean the interior with a brush or moist towel.

The Pi Pizza Oven comes with a lifetime guarantee for any manufacturing flaws, so don’t worry if you chance to encounter a broken accessory on the oven.

Pros

extremely rapid heating

evenly prepares pizza

various fuel sources

Lightweight

Cons

Pizza stone has a little crack.

It requires practise to control temperature with wood.

Ooni Koda

There were many positive things to say about the gas-powered Ooni Koda, which produced pizzas that were almost as good as our top selection but cost much less.

The Ooni Koda’s heat source is located at the back of the oven, giving the food that is being cooked easy access to the flame. We appreciated the cooking stone’s detachability and the ability to turn it upside down for cleaning before the following cooking session. The already-thin-profiled oven becomes nearly flat for storage when the legs are folded all the way down.

The pizza stone reached 500 degrees Fahrenheit in only five minutes and 900 degrees in 25 minutes. The pizza was made in the Neapolitan manner, and it took approximately 90 seconds to cook. The crust had exquisite burned patches, and the bottom had gorgeous speckles. In addition to cooking a second pizza without any problems, the oven also performed an outstanding job charring vegetables in a cast-iron pan and searing steak.

Even though we were delighted with the outcomes of this less costly oven, it is important to note that the Ooni Koda we first received had some problems.

After a few cooking sessions, the flames went out, and we were unable to switch the appliance back on. The plastic ignition knob also had a damaged component, which made the knob spin continuously.

We received a replacement knob from Ooni thanks to their excellent customer service. When that didn’t address the problem, a new oven was supplied. We ran the replacement oven through the same exact stringent tests as the previous one, but we were unable to get the problem to repeat itself, therefore we must have had a faulty device the first time.

Pros

rapidly warms

swiftly prepares pizza

Slim, streamlined shape for simple storage

Drawbacks

a plastic ignition knob

Gozney Roccbox

The Roccbox Amazon pizza oven has pizza experts jubilant. This portable pizza oven features a built-in thermometer beneath the stone to let you know when the oven bottom is hot. It also has a carrying strap and handle for easy transport. The temperature needle will remain at the 932 degree point once warmed.

This pizza oven’s limited area makes it a bit more difficult to use, so if you’re still developing your pizza-making talents, it might not provide you enough room to move around freely. The dual-fuel burners do take a while to heat up to the proper temperature, and utilising wood may only reach a temperature of roughly 400 degrees Fahrenheit, according to users. Nevertheless, if you want to get the heat exactly where you want it, a propane burner could be your best bet.

Pros

Stunning design

rapidly warms

makes great pizza in the Neapolitan and New York styles

Drawbacks

Heavy Does not collapse flat

You cannot remove the cooking stone to clean it.

Ooni Karu 12-Inch

As the Ooni Karu can burn both wood and coal, it’s a perfect option for newbies who aren’t sure of their favourite outdoor-oven cooking technique. The fire pizza oven box on the Karu is a unique design that requires wood that has been carefully cut to 6 by 2 inches, an unusual size for cooking in a wood fired oven. It measures 9.375 by 6 inches. Lump coal is another option that is less difficult to maintain and easy to start if burning wood doesn’t appeal to you.

It’s important to note that consumers report that the Karu may take a while to heat up in colder weather. But, the Karu is believed to be able to cook a lot of pizzas without needing a lot of refilling, which is perfect for gatherings of any size.

Pros

various fuels propelled

Consumes a lot of pizzas without replenishing

Cons

To fit a firebox, wood must be chopped.

It takes time to warm up.

Ooni Fyra

The Oonie Fyra, which weighs only 22 pounds, is reputed to be little yet formidable. Those who wish to experiment with various kinds of wood and wood pellets should choose this wood-fired pizza oven because of how simple it is to load thanks to its straight loading chute. Although loading is simple, the workspace is fairly constrained when compared to other alternatives, so you might wish to spend money on a separate area for shaping your pizza dough. Although the Fyra heats up rapidly, you should take some time to learn how to control the heat for more uniform cooking. As the fire and hence the heat are located at the rear of the oven, it is crucial to rotate your pizza while it bakes to prevent an uneven cook.

The Fyra is a great pizza oven for cooking for a small group of people, but it might not be the greatest choice for bigger gatherings because it needs some care to produce decent results. Although the supplied stone is known to be rather sensitive, this pizza oven is quite lightweight; if you want to take your pizza oven on the road, there are better solutions available.

Pros

Compact Great Looks

Drawbacks

May not exceed 400 degrees Expensive

Pizzacraft PizzaQue Outdoor Pizza Oven

Fantastic countertop pizza oven, the Pizzacraft PizzaQue is ideal for last-minute family pizza get-togethers. There are no problems with heat distribution, and operation is via a typical 20-pound propane tank. Although this gas pizza oven is tiny and designed to cook just one pizza at a time, if you aren’t preparing for a large crowd, it is the greatest pizza oven available. You should run a few test batches in order to determine the optimal method for getting the ideal pie, just as with any other pizza oven. You will undoubtedly adore PizzaQue once you get it down, though.

The PizzaQue may take some construction, but don’t let that stop you from using this pizza oven to its full potential.

Pros

Gets very hot

Budget-friendly

Cons

Just takes propane, little

Read More: 6 Amazing Pizza Ovens on Amazon

[davidanderson1796]

Ooni Koda 12 Review.

Conventional ovens take around 15-20 minutes for one pizza to cook and users feel that that's too long of a wait time but the Ooni Koda 12 can cook one pizza in less than seven minutes! Visit : https://www.youtube.com/watch?feature=youtube.be&v=-UXU1HPPlmk

[mrgan]

Neven’s Pizza Dough

Sour cream, mozzarella, Sulguni cheese, pepperoni. Home oven, baking steel.

I like pizza, and I make it often. You also like pizza. Perhaps you’d like to make it as well? Here’s the recipe for my sourdough pizza, ideal for Neapolitan or NYC-style pies, baked in a home oven with a baking steel or stone, or in an outdoor oven. Scroll past the recipe if you’d like to learn more!

Neven’s Sourdough Pizza

Servings: two 12” pizzas. Time: 3.5 hours (mix and proof) + 1 to 14 days (fridge-ferment) + 6 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

15 g (5%) ripe sourdough starter

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add the starter and about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape the mess back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold.

Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Pop into a lightly oiled 16 oz deli container (do you have some from food deliveries?), messy side down. Cover and pop in the back of the fridge for 1-14 days. (I find the flavor is best around 7 days.)

6 hours before baking, remove the containers from the fridge and leave them on the counter. 2 hours before baking, uncover them. This will dry out the top somewhat, which is great; that will become the not-so-sticky bottom of your crust.

Portioned dough balls after being uncovered.

If using a home oven: 1 hour before baking, pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it into a shallow, wide bowl of flour and make sure the wet end and the sides get some flour (not too much) on them. Place it on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype.

Then pick it up and stretch with your knuckles (don’t use your fingers). It should be very friendly, stretchy without any pullback or tearing. Stretch to 10" in size. Shimmy the peel a bit to make sure no part of the dough has stuck; repeat this shimmying every minute or so if it takes you that long to top it.

Stretching the dough using knuckles only.

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, and your toppings. Now gently tug under the rim all around to stretch to 12″; the weight of the toppings will help prevent pullback.

Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan.

If using a home oven: set a timer for 4 minutes. Then, open the oven door and check the underside of your pizza. Almost done, while the top is still a bit pale? If so, slide a metal pizza pan (or a cookie sheet or something else thin, metal, and as large as the pie) under it. This prevents the bottom from getting overbaked. Rotate the arrangement 180º to get even baking. Set a timer for 3 minutes.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Don’t use your wooden peel for this either, please!)

If using an outdoor pizza oven: if you own one of these, you probably know what to do. Have at it, sport!

Sour cream, mozzarella, provolone, chives and garlic chives. Ooni Koda oven.

33% whole wheat in this dough. Aged for 9 days in the fridge.

- - - END OF RECIPE - - - - - - NOTES AND MUSINGS FOLLOW - - -

A note on baker’s percentages 

When a dough is “66% hydrated,” that doesn’t mean the final ball of dough is two-thirds water. Rather, what bakers mean is, water is equal to 66% of the flour weight. Got it? That way, you can measure out your flour and scale all the other ingredients to it. I no longer refer to a recipe when I mix the dough, because I’ve memorized the percentages: 66% water, 3% salt, 5% starter. I also know that I need 150 g of flour per pizza; from these figures I can easily arrive at the weight of the other ingredients. Can you do the math in your head for, say, four pizzas? It’s easy! (Or maybe I’m just a math genius. (I am not a math genius.))

Just TWO pizzas? So what’s my boyfriend going to eat?

You can easily double the recipe. I wouldn’t go beyond 2x; you can’t mix much more than a kilo of dough in a typical stand mixer. If you’re doing a big pizza party and you want to make eight pies, first of all, congratulations! second, do it in two batches.

Do you think I’m the sort of person who has sourdough starter just sitting around?

“What does it matter what you say about people?”

I get it. I wasn’t always a Sourdough Guy. So, let me give you a recipe using commercial yeast. Bonus: it’s faster!

Normal-Person Pizza

Servings: two 12” pizzas. Time: 3 hours (mix and proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

3 g instant yeast (~1 tsp, about half a little package thingy, 1%)

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape it back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°C?) for 2 hours. Every 30 minutes or so, perform a stretch-and-fold.

Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Place on a well floured board; flour the top some more; and cover with a clean, non-terry (non-”fuzzy”; you want “smooth”) kitchen towel. Rest for another 1-2 hours, watching for the dough to grow some more and start looking really taut and ready.

Proceed with the tossing, topping, and baking.

Carmelina brand tomatoes, sauced; garlic, fresh oregano. Ooni Koda oven.

Wait, but I don't have a stand mixer either 😐

“It’s always gonna be something with you, isn’t it, Joe?”

No, that’s cool, that’s cool. Just mix by hand. Or by spatula, really. Mash it and fold it and fold it and mash it. Make sure you do frequent and thorough stretch-and-folds in this case. You really want to distribute everything uniformly in there.

And now, a word from our sponsors

(Note: none of the following products or brands are my sponsors. This is merely an idiom, come on.)

Juuuust in case you’re looking to add to your kitchen setup, here are the products I use for pizza making. Some of the links below include my referral code, which means I’ll get a tiny cut of the sale; the price is the same to you, though, so like, what does it matter? (I still feel a little uneasy. Sorry.)

Ooni Koda outdoor pizza oven. Simple, portable, hot as heck. Makes pizza you simply can’t get out of a home oven. These links give you 10% off! (UK link, EU link. These links all give you 10% off. BAM!)

Carmelina canned tomatoes in puree. Sweet, rich, flavorful. Buy them by the case.

Tillamook sour cream. Yes, sour cream makes a perfect sauce for a white pizza—which is generally an easier base to put creative toppings on! Make sure to buy the stuff where the ingredients are just cream and cultures, none of this cornstarch/carrageenan nonsense.

For flour, look for a local mill, if possible. Shop at restaurant-supply stores!

16 oz deli containers. Washable, sturdy, endlessly reusable. Love ‘em.

CoverMate bowl covers. Reusable, washable, transparent, secure.

Gram-precision kitchen scale. You know you need one. My favorite feature: extra long timeout (before it turns off) so I can forget to get the flour and run downstairs and hunt for it and when I come back, my measurement is still up on the screen.

I also like Ooni’s bamboo and metal peels a lot. You can get very cheap ones on Amazon, but understand that they’re… cheap.

Saf-Instant yeast. It’s got the cutest box. You can keep it in the freezer for years and use it right out of the freezer.

Oxo pizza cutter wheel. Whatever wheel you buy, just make sure it’s large and heavy—that’s what helps you cut neatly.

In conclusion

Pizza is good. Thank you.

Sliced mozzarella, parmesan, Carmelina brand tomatoes. Home oven, baking steel.

[nature-and-future-merge-2050]

Ooni Koda 12 Review - Pros Vs Cons - What's The Verdict On This Portable...

[dennisviperblog]

Ooni Koda 12 Review - Pros Vs Cons - What's The Verdict On This Portable...

[lifesobeautiful]

5 of the Best Ooni Pizza Ovens for 2021: A Complete Review

Back in the year 2012, the Ooni company created the world’s very first portable pizza oven. Development and innovation have never stopped since then. It is clear that being a pioneer in this industry, Ooni is one of the most sought-after brands when it comes to a portable pizza oven.

Ooni offers free 3 years warranty to all of their pizza ovens when you order it online from their official website. Ooni even offers a buyback as a guarantee that their oven can give you great pizza every time. You can also enjoy free shipping costs within The United States.

⊙ These Are The Best Ooni Ovens To Look Out For In 2021:

1. Ooni Koda 12/16 Pizza Oven

Ooni Koda 12 and 16 are basically the same, these two only differ in the width of the cooking surface. Another important difference is that Ooni Koda 12 is not natural gas compatible while the Ooni Koda 16 is already compatible but has to purchase a conversion kit.

Photo: thepizzaovenstore.co.au

Read Full Review of Ooni Koda 12/16

Looks / Appearance 

Ooni Koda edition is the only model portable pizza Ooni has manufactured that doesn’t have a chimney on it which is interesting. Made out of carbon steel that is high quality and commercial grade. The outer finish is covered with powder-coated carbon.

Ease of use 

The Koda edition is very much easier to operate as it uses propane gas as its fuel. The heat consistency inside is well controlled and can retain the heat that produces an evenly cooked pizza.

Functionality 

This ultimately compact Ooni oven is ready to use anytime. Just have it connected to a gas tank and you’ll have a pizzeria quality pizza in a flash.

Pros

No-Fuss – Ooni Koda edition portable pizza ovens can start cooking with no mess at all. No assembly and setting up needed, just plug it in a gas tank and start cooking.

Instant Gas Ignition – The same ay you open your gas burner, simply click the igniter and you already have the fire burning inside. Preheat for 15 minutes and you are ready to slide in your pizza.

Portability – These ovens have foldable legs, simply fold it in every after use and store it somewhere safe. Easy to carry anywhere your family has a special day.

Cons

Cooking Surface – Ooni Koda 12 has a limited cooking surface than the Ooni Koda 16. Limited cooking surface limits your ability to cook bigger pizza.

Natural Gas – Ooni Koda 12 is not compatible with using natural gas unlike the Ooni Koda 16 which is compatible as long as you purchase a conversion kit with it.

Click here to view Ooni Koda 12

2. Ooni Karu 12/16 Pizza Oven

Ooni Karu 12 and 16 are from the same edition but has completely different specification and function. Here are 2 separate reviews about Ooni Karu 12 and 16.

Ooni Karu 12

Looks / Appearance 

This Ooni Karu 12 has a sleek outside design as it is made out of “glass-reinforced” nylon and a top-grade quality stainless material. It has 3 foldable legs that carry and support the weight of the oven. The actual surface for cooking is about 13.2 inches wide. This Ooni pizza oven comes with its own baking stone when you purchase it.

  Photo:breademporium.co.za

Ease of use 

One of the most appealing features this oven has is the flexibility to choose which material to use as a burning agent to your fire. The option you have are wood, charcoal or you can also get it connected to your gas burner by ordering a gas burner attachment separately. Attaching it to the gas burner gives you a more stable heat temperature and stable control of the heat.

Functionality 

This outdoor pizza oven can reach a maximum of 950 Fahrenheit in heat which can cook your pizza for only about 60 seconds timeframe. The rear door allows you to safely pour in the woods or the charcoal to start the oven burning. Comes with a free pizza stone for stable retention of heat.

Pros

Multi-fuelled – Choose between hardwood, charcoal, or attaching it to a gas burner. All of these can fuel your portable pizza oven.

Affordability – It is available in the market for only $349.00. Super affordable with great value for money quality.

Lightweight – The oven only weighs a total of 12.5 kgs which makes it easier to pack and carry around.

Cons

The Door – Ooni Karu 12 has a detachable door, every time you slide in and out your pizza you have to move quickly to attach and detach it.

Read Full Review of Ooni Karu 12/16 Pizza Oven

Ooni Karu 16

Ooni Karu 16 is the very first to be recommended for domestic use. One of the most advanced of all Ooni pizza ovens. The exterior is flawless, very sleek, and edgy.

Photo: hiconsumption.com

Looks / Appearance

Ooni Karu 16 has a wider cooking surface, wider mouth opening, and a transparent glass door so you can have a nice view of how your pizza is being cooked. This Ooni pizza oven has a temperature display and monitors for precise cooking control. The carbon-coated finish has made it stand any harsh weather conditions.

Functionality 

Its enhanced insulation technology sustains the ideal temperature inside. It has an optimized airflow system that can hold the temperature better inside.

Pros

View Flame Technology – The door of this oven is made out of glass which can allow you to watch what was going on inside.

Thermal Monitor – You can find a built-in thermal monitor at the bottom part of the front door. It shows the temperature inside.

Wider Cooking Surface – This model has 16 inches cooking surface that can allow you to have bigger pizza for the entire family.

Cons

Availability – Due to its high demand on the market, you can only pre-order this on their official website and wait for stock confirmation. This usually takes longer than the usual ordering process.

Price

Ooni Karu 12: $349.00

Ooni Karu 16: $799.00

Click here to view Ooni Karu 12

3. Ooni 3 Pizza Oven

Ooni 3 Pizza Oven is the world’s first portable pizza oven manufactured by Uuni which eventually underwent company rebranding and change its name from Uuni to Ooni. Ooni 3 being the first of its kind has a number of flaws to improve on but nevertheless still an amazing breakthrough of this product.

Photo: amazon.co.uk

Read Full Review of Ooni 3 Pizza Oven

Looks / Appearance 

The Ooni 3 model has a stainless steel finish with a wooden door handle that resists heat and a rear opening for the wood pellets. The overall look is edgy but sleek and modern.

Ease of use

Ooni 3’s legs are foldable for easy storage. You do not need gas to fire this up at extremely high heat. This oven can operate with just a wood pellet on it. Simply pour in the pellet at the rear opening and click on the combustion chamber to start up the fire and start the pre-heating process.

Functionality 

This portable pizza oven can reach the maximum temperature of 500 degrees Celcius only within 10 minutes and can give you crispy awesome pizza for just about 60 seconds.

Pros

Wood Pellet – Wood pellets are widely available everywhere so you shouldn’t have to have a hard time sourcing this material every time you want to cook using this portable pizza oven.

Fast Cooking Time – Have a bite of your favorite pizza in just a minute. Its consistent high temperature inside guarantees you a perfectly cooked pizza all the time.

Cons

Availability – Ooni 3 has been phased out by early 2019 and replaced by the Ooni Fyra model. You might still be able to find a distributor who still has stock in them but you may find it hard to find one.

Click here to view Ooni 3 Pizza Oven

4. Ooni Pro Pizza Oven

This awesome portable pizza oven does not limit its capacity to only baking pizza. Its large body frame having 16 inches surface lets you cook great pizza and more! Perfect for steak, fresh bread, fish, and other meal you can think of.

Photo: amazon.co.uk

Read Full Review of Ooni Pro Pizza Oven

Looks / Appearance 

This pizza oven is has a stainless steel finish and looks. It has a pizza entry door and another that has a viewing panel on it and a thermometer. Ventilation comes from the chimney and from its oven ceiling ventilation.

Ease of use 

The working surface of this Ooni pizza oven is 16 inches wide which can allow the customer to bake bigger pizza for the whole family. Not only that it can bake bigger pizza, but there are also so many possibilities of exciting meals you can create using this oven.

Functionality 

This is a multi-fuelled oven where you can choose whether you want to use charcoal, wood or attach it to a gas burner for a low maintenance process of cooking. Heat can reach 95 degrees Fahrenheit and could only take 60 seconds to cook your pizza.

Pros

Dual Door – Post-box styled door is where you slide your pizza in and out. The full door allows faster heat retention and acceleration process.

Easy Fuel conversion – This oven can be easily connected to a gas burner or simply shift from wood to charcoal in cooking.

Free Gloves – Who doesn’t like freebies right? This portable pizza oven gives you free Ooni Gloves upon purchasing the unit.

Cons

High Demand – Expect a longer delivery time when ordering this product as the manufacturer announces a delay in their logistic services to cope up with the demand.

Price

Ooni Pro: $599.00

Click here to view Ooni Pro Pizza Oven

5. The Ooni Fyra Model

Ooni Fyra model is designed for convenience in use and delivers the essence of portability. Ooni Fyra is the successor of the very first portable pizza oven in the world, the Ooni 3.

  Photo: amazon.co.uk

Read Full Review of Ooni Fyra Pizza Oven

Looks / Appearance 

The body of Ooni Fyra is carbon-coated steel which also works as an insulation for the entire system of the oven. It has folding legs made for convenient transportation and storage of this product. The cooking surface is 13.2 inches which is perfect for making a 12 inch round pizza.

Ease of use 

This model has an innovative automatic feeding pellet that feeds the hopper when needed. It gives such convenience for consumers who need not frequently check wood pellets.

Functionality 

The Ooni Fyra model uses a hardwood pellet, it is one of the perfect materials to use if you want a coherent high temperature at a consistent phase.

Pros

Consistently High Temperature – Hardwood pellet can produce extremely high heat at a consistent phase. Using this as your fuel can add your pizza a smokey aromatic flavor as well.

Lightweight – It only weighs 10 kgs which is by far one of the lightest when it comes to a portable pizza oven. This enables you to carry this thing around without a sweat.

Affordability – This model only costs $299.00 which is so affordable with the caliber it brings to the market. Truly value for money.

Cons

Limited Cooking Surface – This oven only has a 13.2 cooking surface that limits the movement of your pizza peel inside.

Price

Ooni Fyra: $299.00

Click here to view Ooni Fyra Pizza Oven

⊙ Why Choose Uuni/Ooni?

Ooni developed the very first portable oven pizza, they never stopped innovating and developing the product since. I would choose the one I know who knows what they’re doing, and with no doubt in mind Ooni holds the top spot when it comes to portable pizza ovens.

They continue to provide high-quality portable pizza ovens at a very affordable price that many consumers can afford.

⊙ Final Words

The best Ooni oven is the Ooni Koda 12. All things considered, it’s quality, convenience of using it and the portability that it offers are just awesome and perfect for me and my family. It ticks all the boxes of what I need in a portable pizza oven. I hope you find the right pizza oven for you too based on this review.

Click here to get Ooni Koda 12 Pizza Oven at a Discounted Price

      The post 5 of the Best Ooni Pizza Ovens for 2021: A Complete Review appeared first on Dumb Little Man.

This article was first shared from Dumb Little Man

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Ooni Koda 12 Review

The Ooni Koda 12 portable pizza oven is great due to it's portable size, easy mobility and fast heating and cooking times. Visit : https://www.youtube.com/embed/-UXU1HPPlmk?rel=0

[ikymmberly]

Ooni Koda 12/16 Pizza Oven Review- Which is better? https://bit.ly/3Bpkpoi

[nature-and-future-merge-2050]

Ooni Koda 12 Review - Pros Vs Cons - What's The Verdict On This Portable...

[josephlrushing]

Ooni Koda 16 Is the Perfect Oven for Quick and Easy Backyard Pizza Parties

We’ve been covering Ooni pizza ovens since 2016 when they were still Uuni, and we’ve seen a lot of growth over the past four-plus years. The Ooni Koda 16 is my favorite oven so far, displaying the lessons that Ooni has learned in designing dedicated, portable pizza ovens.

Ooni’s Koda 16 is a gas-powered outdoor pizza oven capable of reaching temperatures up to 932°F, which is the temperature you need to cook a Neapolitan-style pizza in about 60-90 seconds. The Koda 16 comes with a 0.6″ thick cordierite stone baking surface that absorbs heat well and pumps it into the dough as soon as the pizza is launched into the oven. The exterior of the oven is powder-coated steel, and the body is ceramic fiber insulated to keep that precious heat inside.

The underside of the oven, with the legs folded

Looking inside the oven

The Koda 16 is so named because it can fit pizzas up to 16″ in diameter, unlike the original Ooni Koda, which fit pizzas up to 12″. While the original Koda could fit Neapolitan-style pizzas, you couldn’t really do an authentic New York-style pizza in it. I was most excited about the Koda 16 because I’m a fan of New York-style pizza, having been born and raised in the NYC suburbs of New Jersey.

The flame inside the Koda 16 is lit from an L-shaped burner that spans the rear and left side of the oven. It creates a mesmerizing waterfall effect that both myself and my kids loved watching. While this creates a ton of heat, it’s not necessarily even heat. I found the temperature at the back left to be a lot hotter than the temperature at the front right.  With Ooni’s ovens, you’ll need to turn your pizza constantly to cook it evenly. There is a helpful metal guard in front of the burners that protects your pizza from accidentally being pushed directly into the flames. I still have nightmares of the time I pushed my pizza straight into the fire of the Ooni 2s, and I ended up with pizzas that were burnt to a crisp.

A look inside the belly of the beast.

The Koda 16 is powered by propane by default, but a natural gas conversion kit will be available in the future. The heat is controlled using a simple dial with built-in ignition for easy operation. Turn it down for low, up for high, and anywhere in between. Just watch out, because this oven is super hot, even right at ignition. I may have singed a few eyebrow hairs when getting too close to this oven at startup.

Speaking of control, this was one of my complaints about the Koda 16. While it cooks well at very high heat, 900°F+, I had trouble getting the oven to stay below 700°F. New York Style pizza generally uses olive oil and sugar in the dough, both of which will cause the dough to burn quickly at high temperatures. This is why NY style pizza is usually baked at around 550°F.

The control knob

We have ignition!

I had some NY-style dough ready, so I preheated the oven on low for about 20 minutes. I then measured the temperature of the stone over 700°F, and while it may have made sense to turn off the flame and wait it out, I had hungry mouths to feed, so I went ahead and fired the pizzas anyway. While they still tasted good, the rim of the crust charred too quickly, so the bottom of the pizza wasn’t quite cooked to my satisfaction when I had to take the pizzas off. There’s likely a learning curve here. It would be great if Ooni could figure out a way to allow the user to reduce the flame enough to be able to heat the oven to NY-style pizza temperatures, considering a 16″ oven would be perfect for a small NY-style pie.

My attempt at a NY style pie.

NY Style with pepperoni and pickled onion

Oven spring on point!

The best cooking method I found for non-NY-style pizza dough was to preheat the oven on high to let the stone absorb a ton of heat. Then after launching the pizza, I would reduce the flame to low and cook my pizza as I would typically, turning the pizza every 20 seconds or so to ensure it cooked evenly. Then, once I take the pizza out, I’d kick the flame back up to high and let it preheat again while I’m getting the next pizza ready.

My attempt at a more Neapolitan style pie

The convenience factor of this oven is fantastic. The fact that there’s no door or chimney vent to fumble around with makes it easy to quickly heat, cook, and eat. While you do lose some heat through the open maw of the oven, it makes your life a whole lot easier. The open mouth of the oven allows you to launch, turn, and pull out your pizzas very easily compared to past ovens, which had a door or smaller opening like the pizza door in the Ooni Pro. Having no chimney also helps with the storage of the oven when it’s not in use.

Ooni was also kind enough to send me their Dual Platform Digital Scale to test while making my pizza dough. The large platform can measure weights up to 22 pounds (10,000g) and will display weights in 0.1oz (1g) increments. The small platform can measure weights up to 0.4 pounds (200g) and will display weights in 0.02oz (0.1g) increments. The large platform is perfect for large items such as flour, water, sourdough starter, etc., while the smaller platform is perfect for smaller items like commercial instant yeast and salt. As a semi-perfectionist baker, the smaller measurement increments of the smaller platform helped me be more confident I was following the recipe precisely.

Ooni sent the Dual Platform Digital Scale as well as two peels, one bamboo for launching and one metal for retrieving and turning.

The Dual Platform Digital Scale is a bit on the heavy side for how thin it is, at 2 pounds, but I love how slim it is. The shape helps me tuck it in a kitchen drawer without much hassle. The display is clear and easy to read, and operation couldn’t be simpler, though I found that the display times out a little faster than I’d prefer. I got screwed once or twice when making a large batch of dough, and the screen timed out while using the tare function. This caused me to lose the previous measurements, and I had to start over. It’s not the end of the world, but it is something to be aware of. The Ooni Dual Platform Digital Scale retails for $49.99 at Ooni.com.

Making use of the Ooni Dual Platform Digital Scale.

After learning the ins and outs of the Koda 16, I made some fantastic pizza that the family loved. The Ooni Koda 16 is a great pizza oven for those who are looking to up their pizza game in a big way. Home ovens just can’t hit temperatures over 900°F like the Ooni ovens can, and that makes all the difference for Neapolitan-style pizzas. While I would prefer a higher level of control of the temperature, the Ooni Koda 16 is an excellent oven for backyard pizzaiolos. Just make sure you remember to rotate your pies!

The Ooni Koda 16 sells for $499, and it is available directly from the manufacturer.

Source: Manufacturer supplied review sample

What I Like: Excellent build quality; Quick preheat time; Large opening and cooking surface; L-shaped burner; Simplified design.

What Needs Improvement: Need to figure out a way to create a more even heat throughout.

from Joseph Rushing https://geardiary.com/2020/07/16/ooni-koda-16-is-the-perfect-oven-for-quick-and-easy-backyard-pizza-parties/

[dennisviperblog]

Ooni Koda 12 Review - Pros Vs Cons - What's The Verdict On This Portable...