Ooni Koda Unboxing and Full Review: A BEAST (with a slight mod)

[@JJ-jt3xf]

Been wanting to start my own pizza pop up and I finally quit my grocery store retail job last week. Bought my pizza oven the the same day. This just gave so much more motivation! Find a job you love and you’ll never work a day in your life

[@wildbreads2229]

Cheers JJ! So sorry for responding so late! How has it been? Have you started? Let me know if I can help in any way, man. :) - JC

[@derekswiatkowski7178]

Bro u got serious skills. How do u make your pizza dough in detail. And your breads. How do u keep the schedule. Huge respect!

[@wildbreads2229]

Hey man, hopefully I'll be able to film some more videos (I've got a backlog of videos I need to edit and upload haha). But yeh, thanks for the idea -- been thinking of making videos (in detail) per type of bread I make. Cheers Derek!

[@ckelly094]

Awesome video, recently the restaurant I work in has temporarily converted itself into a sourdough pizza takeaway and I've found myself falling down the rabbit hole of pizza making so bought myself one of these to experiment a bit more and maybe eventually do a street side pop up. Big up from Ireland dude, pizzas look great

[@wildbreads2229]

Cheers man! Yeh I've been doing pop ups locally as well -- I'm thinking about filming the whole session, too! Let me know how your journey goes! Would be cool to hear/see it!

[@ckelly094]

Will do bro, stay safe

[@carloalison]

Nice review. I was looking into this product ever since it got announced.

[@wildbreads2229]

Cheers Carlo! 🍻

[@tamboyistheman]

I just love how much you geek out on the technicalities of baking/ making pizza. You sound like a craftsman who loves his trade, it's inspiring to watch even if I'm not a baker. I'm from San Pablo city, which is about 30 to 45 minutes to Los Banos, I really want to taste your pizzas and breads. So I'll try to visit the Weekend Market in UP LB next week.

[@wildbreads2229]

Thank you for taking the time to watch and make this comment - it means lot! 🙏 Come down and introduce yourself -- one pizza on me! Cheers! 😃🍻

[@tamboyistheman]

Went to your pop up at sunday martket lb today. I got to see you do your thing and I bought breads and pizza. Can’t wait to try them out once I get home!

[@wildbreads2229]

@@tamboyistheman Man I wish you introduced yourself!! We could've had a little chat! Haha! Cheers man! 🙏🙏

[@tamboyistheman]

@@wildbreads2229 Next time, will definitely say hi. Then maybe ask for that free pizza haha ✌️

[@jmnzdomingo]

Here is the states you can get a koda 16 which is better heat distribution and retention i don’t know if where you live you can get one. Also the ooni is more for households even though it looks like you can do some commercial use for it.

[@wildbreads2229]

There's a company here that's the official Ooni distributor in the country and they sell all sorts of Ooni products. The problem with these mobile ovens is that they have very little heat mass so when I start loading 3-4 pizzas in quick succession, the heat loss is too steep. I'm guessing it's the same with the 16. I do hope to try one in the future. Cheers! - JC

[@charlottecabrera9730]

@@wildbreads2229 Is yours Ooni 12?

[@andrelb3]

Great video! I've been having trouble figuring out how to get a perfect cook with koda 16. I'm either burning the bottom or it's undercooked. Now that you've been using it for a while, can you tell me briefly about how you cook pizzas? Stone temp? When you toss the pizza in, do you turn the flame down? etc? Thank you!

[@wildbreads2229]

Hey Andrew, cheers for stopping by and asking questions! Will def put out more Koda and Karu videos/reviews soon. Anyway, hopefully you have a temperature gun - after about 3k pizzas in, I've noticed that a good stone temp in a KODA is about 320-340C (340 would be pushing it and close to burning the bottom). 320C, in my specific environment, is ideal to get those light leo spots at the bottom. So this means then, that you really have to be in tune with the Koda while working with it. For me (again, specific to my circumstance), preheat til about 320-340 on high, load 2 pizzas one after the other then keep temp on high til it gets back up to that range. So to load 2 pizzas one after the other, I pre-shape and prepare 2 pizzas before switching to baking. Also found that once the crust closest to the flame starts to puff, that's when I turn it 180 degrees (this way, the bottom crust is evenly baked as opposed to turning 90 degrees at a time). Hope that helped! - JC

[@andrelb3]

@@wildbreads2229 you are awesome, thanks for the tips!

[@ericsontan]

Nice review pards

[@wildbreads2229]

Thanks brother!

[@kurtcamarines9481]

Awesome video and good looking pizzas! Do you cold ferment your dough sir? My main problem right now is cold storage for dough management, wish you could give some tips!

[@wildbreads2229]

Hey man! My process has changed now that we're making more so yes, I cold ferment my pizza dough just so I don't have to worry about waking up early to make dough. I make it the day before and chill right after balling. Cheers man! Don't hesitate to reach if you have more questions :)

[@cadizwilmo9687]

Nice video. I still can't decide weather to get the 12 or 16 Koda. Hmm

[@wildbreads2229]

I've seen most people suggest the 16 so that the pizzas can be bigger but idk, I feel like the 12 is sufficient enough. But that's just me. Cheers 🙂🙏

[@cadizwilmo9687]

@@wildbreads2229 I decided on the 16. I think you're right either way it'll be aweseome! Thank you.

[@wildbreads2229]

@@cadizwilmo9687 Cool! Good luck man! 🍻

[@martyangelodiaz1316]

can i ask for your dough recipe chef? im planning to make one at home thank you!

[@wildbreads2229]

Hey Marty! So sorry for the late response - no need to 'chef' --- just JC is fine 🙂 Ok so here's my recipe: 1000g Bread flour 500g water 400g starter 400g poolish 20g salt Mix everything until incorporated. Rest for 20 minutes Coil fold or stretch&fold Rest for 20 minutes Coil fold or stretch&fold Rest for 20 minutes Coil fold or stretch&fold Rest for 20 minutes Divide, ball, then chill

[@martyangelodiaz1316]

@@wildbreads2229 thank you so much bro! will try this and update you :D

[@martyangelodiaz1316]

@@wildbreads2229 hey jc! after dividing and shaping, how long should i rest it?is it room temp or inside the ref? thanks so much!

[@richangelz787]

hi wildbreads. just saw your video last night coz im searching for this artisan baker. i already started swlling pandesal in our place so dami p dapat aralin. i liked how organized your place and neat and kung paano nyo gawin breads. im planning also to start my own pizza even delivery lng d2 s aming subdvision. i have a gozney roccbox and tested it twice the dough ay ok nman. i followed one video about prefermented dough. poolish at ok nman ky d cy gnun kstrong yung dough ko. gusto ko matutunan yung s dough lalo n yung sourdough starter. i hope youll find time to read this and give some helping hand if do you charge for the tutuorial willing dn nman po basta minimal lng😁willimg to visit your place or if you have sunday market. s muntinlupa ako.. thank you.

[@wildbreads2229]

Hi! Thank you for the comment! :) I use two preferments sa pizza dough na binibenta ko, poolish and sourdough. I find that I don't like sourdough-only pizza. So yung mix nung sourdough at poolish is the right taste that I personally like. Thankfully, may mga tao naman sa market na sumusuporta :) Let me know kung may question ka pa, and I'd be more than willing to tell you what I know. Also, pag mag-visit ka sa Sunday market, please send me a dm on IG or FB if you're coming so I can set aside a free pizza for you (like I do for people who come from far away places hehe). Thanks ulit! :) - JC

[@ranma9823]

Loved this review! Do you have an unreleased oven building video lying around? Haha.

[@wildbreads2229]

Yep I actually do -- but it's taken a back seat (because of the Ooni haha) and I've only recently finished the build (haven't filmed the finishing touches lol).

[@ranma9823]

@@wildbreads2229 Aww. Would love to see it. I'm torn between building one and just buying an Ooni or Kyln. I have one of those JY Firebricks oven, but it's hard for me to reach 400F and over with that oven (or maybe I just gave up easily 😅).

[@wildbreads2229]

@@ranma9823 Yeh those JY ovens aren't built to make certain pizzas. Altho I know they're developing gas-powered ovens now (to probably compete with the popular gas-powered mobile pizza ovens). If you like building things in general, go for a build. The reward is inward happiness for building something. But if you are building one and don't really like building, then you might be dragging your feet and your brain to do it. If you are looking to sell and eventually join markets, then getting an Ooni or Kyln might be better for portability and EFFICIENCY. WFO's take extra work to build up to temp because of all the wood you have to light to get the bricks to absorb the heat it needs. Cheers! 🙏

[@ranma9823]

@@wildbreads2229 Thank you for the advice! I like the idea of having a durable oven that will last for years (assuming it's built correctly lol), but the Ooni seems to be a better choice with its efficiency and portability. Now I just need to figure out Karu 12 vs Koda 16. 😆

[@ranma9823]

@@wildbreads2229 Any thoughts on Barrel Pro pizza ovens, btw?

[@foodislove21]

Hello good day sir! is your pizza sauce made from scratch? 😊

[@wildbreads2229]

Hello, so sorry for the late reply - yes (I just buy whole canned tomatoes and put sugar and salt). If you need a recipe let me know. Cheers! - JC 🙂

[@tsocanuck]

didn't the ooni koda come with the regulator?

[@wildbreads2229]

It did but the residential regular in the Philippines is low pressure. I wanted more fire power so I used a high pressure regular to get just that. Cheers :)

[@bonjovijon1]

Very good video !! Did you use propane or butane gas ? and what kind of high pressure regulator did you use ? Thanks.

[@wildbreads2229]

Hey! So sorry for the late response! The holidays were crazy and I just needed to shut off haha. Anyway, I used propane (I don't think butane can be used -- unless maybe there's a BIG butane tank but again, I'm not sure). I don't know what exactly its called -- I just know it's high-pressure. Here's the link to the exact one from Shopee: bit.ly/2MmWEJf Let me know if you've got more questions! Cheers -- JC :)

[@bonjovijon1]

@@wildbreads2229 Thank you.

[@sphaazzee9160]

Where did you buy your thermometer gun? 😁🤙🏻

[@wildbreads2229]

Hey Patrick, I bought it off of Shopee. Here's the link to a similar one: bit.ly/3oyACCg (I just shortened the link so it's not messy to look at lol)

[@sphaazzee9160]

@@wildbreads2229 thank you very much!

[@wildbreads2229]

@@sphaazzee9160 Cheers fella 🍻

[@brhyebrhye]

Where to buy and what's the price?

[@wildbreads2229]

Hey Brhye, I bought it from @ovendepot.ph on IG. They're the official Ooni distributor in the Philippines. :)

[@wildbreads2229]

Here's their website: www.ovendepot.ph/. Price ranges between 20-30k depending on the model you're buying. Cheers

[@edzwithmei1963]

How much that

[@wildbreads2229]

You can check @ovendepot.ph on IG 🙂

[@anythingtv9918]

ask ko lang if namumula yung stainless sa top kapag naka high pressure regulator? if yes hindi ba mag me melt yung stainless? thank you so much i hope you can answer my questionand more power to your channel

[@wildbreads2229]

Hey man! Yep, namumula nga -- pero kahit sa low pressure regulator, namumula din ang stainless steel directly on top of the flame. Usually ang 304 SS nasa 1400C ang melting point, ang oven hindi na umaabot ng 800C so ok lang kahit namumula. Cheers! 🙏🙏

[@anythingtv9918]

@@wildbreads2229 ah 1400 celsius... akala ko fahrenheit... yup namumula din kase yung saken diy nman yung sa pizza oven ko bro. anyway thanks sa info :) akala ko ako lamg nkaka experience nun sana mat update after magamit ng maraming beses... salamat! New supporter here :)

[@wildbreads2229]

@@anythingtv9918 No problem kapatid! Nag DIY din ako ng oven, gamit ko din pag Wednesday namin na pizza. Ayos sana pag ma share mo gawa mo! 🙂🙌

[@nilslagerberg1273]

I envy this guy