Ooni Koda 16 Gas Pizza Oven – Award Winning Outdoor Pizza Oven - Portable Pizza Oven For Authentic Stone Baked Pizzas – Ideal for Any Outdoor Kitchen - Pizza Oven Countertop

Product Information

Personally, I think the oven is a bit small for 16-inch pizzas. It’s hard to move it, and easy to get too close to the burners. Cleaning the pizza oven is easy and make sure you get a cover for the oven if you leave it out. You can get a carry cover or simply cover it with a homemade cover, anything that works for you. Final Thoughts We tested this pizza oven using wood, charcoal and gas to compare how it cooks with each fuel type. Read our review of the Ooni Karu 12 .

If you are still wondering why the L-shaped flames, it is because of its large capacity. If there was only a single rear burner, then the pizza will not cook evenly. Due to the Koda’s being fuelled by gas only this makes the cleaning process much easier compared to wood-fired ovens. With no wood burning involved, there is minimal smoke and therefore no build-up of soot.

International delivery

With the L-shaped flames installed in the oven along with the Flamekeeper technology, it cooks amazing pizzas in no time at all. The interior and exterior of the shell can be wiped down using a damp cloth but make sure you dry afterwards to avoid any rusting. Ooni says you should wipe the thermocouple every 10 cooks. Price It can reach 800-850°F (430-450°C) range in around 20 minutes, so I can still bake pizza after only 20 minutes of preheating. And baking Neapolitan pizza after only 20 minutes is way faster than a wood-fired oven, and also faster than using a pizza steel in the home oven. So that’s great! L-shaped burner In other words, the Ooni Koda 16 can make amazing Neapolitan pizza! It reaches the right temperature, has a stone with the right conductivity, and can bake pizza in less than 60 seconds. If I’m going to be completely honest, I can’t tell the difference between a pizza made in the Ooni Koda and a wood-fired pizza oven. Margherita straight from the Ooni Koda 16 Baking pizza in 60 seconds The Ooni Koda 16 is not recommended for beginners to use; there is a learning curve to baking the perfect pizzas, which is why this is model is not suited for one to start learning on. Gas Option

Heat is the key. The only way to get the Neapolitan pizza crust, that’s crunchy and charred on the outside, yet light and soft on the inside is a 60-second bake at 800-900°F (430-480°C). But that’s simply not possible in a regular home oven. Even with a pizza stone or pizza steel. I was therefore really excited when I heard about the Ooni Koda that can reach temperatures like a wood-fired oven but is small enough to be used on my balcony! Neapolitan pizza in the Ooni Koda 16

Review

It bakes perfectly charred pizza, with a crispy exterior and a soft and fluffy interior in 60 seconds or less. It’s also easy to use, spacious, and heats up fast. You can’t argue with the fact that cooking with gas is more convenient than cooking with wood and coal. With a simple flip of the built-in gas ignition, the Ooni Koda 16 is only 20 minutes away from cooking your pizza. That’s just the amount of time you’ll need to pull together your supplies and ingredients and prepare your first pizza for launch. At 40 lbs (18 kg), the Ooni Koda 16 is portable, but the size and weight make it a bit inconvenient to move it around too much. Fuel – Gas Some people suggest using water to clean the stone but I do not recommend this. If you do, ensure the stone is fully dry before the next use as this will impact how your pizzas cook.