FAST REVIEW | Ooni Koda 16 Pizza Oven [Two Years Later]

[@TicklerDude]

I've owned a Ooni Koda 16 for 2 years, and I use it every week. No problems, no issues, and it always delvers consistent high-quality pizzas. I love this pizza oven....it was the best $450 I ever spent!!!

[@enthusiasticbanana6232]

My left ear really liked this review

[@Pizzabyjohn]

?

[@enthusiasticbanana6232]

@@Pizzabyjohn watch with headphones or earbuds

[@JuanCastillo-zv6ob]

That tip on lowering the temp is a game changer. Semolina is a must use in my house. No trays needed

[@r.schmalzried7315]

For NY, I heat on high, use the screen, like you say for 16”. I turn off 5he oven before launch. Turn back on if I need more cook on top. Love it!

[@Pizzabyjohn]

Is the flame safety device turn off after 10 pizzas? Is that true?

[@troy4692]

Awesome! Great video. I’m waiting for Black Friday to buy one from Ooni. I’ve watched enough videos of people playing with 16” pizza screens and the ultra low mode to know that the versatility can be had. Thanks for the cheap cover recommendation as well.

[@palapizzaovens]

Thanks Troy! That's a smart plan - I believe last year they discounted everything 20%.

[@1987barbar]

How long does the standard size gas bottle last ? How many pizzas roughly?

[@palapizzaovens]

I couldn't really tell you. It doesn't run out quickly enough for me to think about it often-but I'm not running a business selling lots of pizzas either.

[@russreadn]

audio is only in the left ear? Lol

[@alge3399]

I have a ooni 3 and want to upgrade to a new koda 16. I have Seen alot of videos of koda 16 were the crust gets burned because the oven gets to hot in the left upper corner. I think the stone is set up to high because of its thickness, 1/2 thick and its to even with the burners. Heat rises so I think that's the reason why. You can buy a steel 1/16", 3/16" or 1/4" to make the cooking surface lower to the burner which might be better.

[@palapizzaovens]

I haven't tested out the steel inserts yet, but I know a few companies sell them custom-cut to fit the various Ooni models. I should plan to do this soon. I never have a problem with burning on the Koda 16 when cooking a Neapolitan, but larger pizzas like a 16" NY often requires turning the flame to ultra low or even completely off until the dough sets enough so you can rotate it quicker.

[@LaszloBagi]

Any problems with the gas burner going out? I'm on my third burner with my Ooni Karu 16

[@palapizzaovens]

The only time I've had the Koda burner go out was when it was a bit windy and I was using the "ultra low hack" (when the dial is pushed in and turned lower than "LOW" - almost off). Interesting to hear about the Karu burner though. Again, the only time I have that go out is if I turn it a bit too low (or forget to take the chimney cap off!)

[@Countdracula6]

Man that NY 16” you show looks PERFECT

[@palapizzaovens]

Thanks a lot!

[@miguelzorro7631]

Its possible to use this oven in a indoor kitchen with good ventilation ?

[@BrentsBistro]

Its a good question - I do mine outside only and wouldnt use it indoors. But I have seen videos of people using them in their kitchen.

[@tisurmaster]

can you use it to cook steak?

[@palapizzaovens]

For sure! Heat the cast iron pan until it's crazy hot, then lower the flame a bit when the steak goes in (high flame can make the grease splatters ignite a bit, which scorches the steak too quickly). Also - never leave and always keep watching it in case you need to kill the flame

[@chefboyartty]

I'm curious what size (width) pizza peel do you use? Its so hard to find an actual 16" wide pizza peel, or do you just use a 14" peel? I just think its silly they make and sell a 16" wide Koda but Ooni only offers a 14" wide peel.

[@palapizzaovens]

I use a cheap 16" one off amazon, I only use that if im cooking a big NY style. I believe Ooni does sell a 16" peel just not a perforated one. It's hard to find 16" perforated peels; I wonder if it has to do with reduced strength / too much flex.

[@chefboyartty]

@@palapizzaovens do you have the link to the 16" one off amazon?

[@palapizzaovens]

@@chefboyartty www.amazon.com/New-Star-Foodservice-50196-Aluminum/dp/B009LPDPNE/ the Ooni one is better quality, but for half the price this one gets the job done.

[@ancientremains1814]

Great video! I've been using the Koda 16 for two years and love it, too. Last year I bought a steel door for this oven from a private guy on ebay. The door is extremely useful for the pre-heating process and for re-heating the stone very quickly. Also, I bought a Biscotto Saputo stone a few weeks ago. Some questions on the Lloydpan screen/disk: Which of their pans do you show in this video, and which size is it? Do you sauce and top the pizza once you stretched the dough and placed it on the disk? What's your method?

[@palapizzaovens]

Just be weary of the door mod - Ooni came out and strongly discouraged using a modified door due to possible gas build ups ooni.com/blogs/ooni-insights/let-s-talk-about-oven-modifications In this video I used the Lloydpan 16" Quik-Disk. Yep I stretch the dough and then put it right onto the disk. Then I added the cheese and sauce on top, then tossed the pizza in the Koda while it's on the disk. Just long enough so the dough can set, then I use my thin peel to slide it off the disk and onto the stone itself. You don't have to do this, but it's just an easy trick to get a perfectly round 16" pizza, which can be more difficult to launch normally.

[@bjjbrawler1]

How bout pick it up and put it in the garage. It's not heavy.

[@palapizzaovens]

I already have 10 other ovens in there!

[@BillB33525]

Ooni has terrific customer support. Any rusting parts will be replaced by contacting their customer support chat line and sending some pictures. Be sue to register your ooni product to get warranty support.

[@milinichsautodetail3124]

No they don’t, I contacted them for a refund and they won’t honor anything

[@nicola3444]

How much did ooni pay you to make this video? My experience is the direct opposite of yours I’ve really tried hard to get it to deliver a decent result but I never achieved an acceptable baked base The oven drops 120-150C during one bake which basically makes it a ooni-one-pizza-oven-only.

[@palapizzaovens]

They did not pay me, and I purchased this (along with the Karu 12G and Volt which are in my garage now, testing soon) with my own money. If you watch my other reviews, you can see I'm not afraid to call an oven out for not performing. The only way the Koda is dropping 300F between bakes is if you are preheating on high, reaching 800-900f, and then lowering the flame to low. A 100F drop in temp is common, but nothing that cant be solved by using that window of time to prep your next pizza as it heats back up.

[@nicola3444]

@@palapizzaovens it’s hard for me to document my experience. After 30-ish pizzas with all sorts of adjustments I finally gave up on ooni 16 this summer and brought it to the municipality scrap yard. Now I’m waiting for my new (Valoriani) baby supposedly arriving in a couple of weeks

[@pink1536]

Operator error

[@nicola3444]

@@pink1536 Nope - bad design. You get what you pay for.

[@BrentsBistro]

@@nicola3444 its really almost an artform to make pizza in an Ooni - i understand the frustration but its really a fantastic oven.

[@pink1536]

Unfortunately the audio only in the left ear makes this video unwatchable

[@Fahnder99]

5-10 min reheating between pizzas? Ok thank you. Good to know!