I got the 12 and I modified it. Took my Napoleon grill rotisserie motor, drilled a hole and mounted it underneath. I cut and forged a steel plate that fit into the motor on which I placed a round pizza stone. The motor turns slowly and I get perfect pizza every time! Before I had to manually move the pizza around 3-4 times and it was hard to get it even.
@rosehillsourdough6 ай бұрын
What a hack!
@SonneCreations27 күн бұрын
Best tips I’ve heard for the Ooni Koda 16. I discovered the almost off position for low and slow baking. Great tips thank you!
@rosehillsourdough26 күн бұрын
Right on! I’m glad you enjoyed it. It’s a fantastic oven!
@devin4265 Жыл бұрын
YESSSS!!! Now I can finally try to make New York style pizza, thank you so much for this video! I’ve had my Ooni for almost a year I didn’t know about the ultra low setting! I’m so excited to try this out!
@rosehillsourdough Жыл бұрын
Heck yeah! The NY style is amazing in Koda 16. Using ultra low and even killing the flame turns your Koda 16 into a little deck oven and crisps it up really nice! Check out the recipe in Pizza with Rosehill Sourdough!
@johnlithgow9685 ай бұрын
This is an excellent video in terms of taking a product that ultimately has two settings and with the help of your expertise being able to take it outside of those settings to really get the pizzas one is looking for. Great video!
@rosehillsourdough5 ай бұрын
Thanks John! So glad you enjoyed it!
@marlysjcollins87758 ай бұрын
Thank you for this very helpful information! Received a Koda 16 for Christmas very excited to experiment with my new oven!
@rosehillsourdough8 ай бұрын
🎉🎉 merry Christmas to you 🙌
@br.9055 Жыл бұрын
EVERY OVEN SHOULD COME WITH A QR CODE LINK TO THIS VIDEO
@rosehillsourdough Жыл бұрын
Hear that Ooni?!? 😂
@wadecaldwell721010 ай бұрын
I have this oven and I have not been happy with it. Everything about my pizzas is perfect except the bottom, its always undercooked and not crispy. I let the oven heat up. Still doesn’t make a difference. The stone on the bottom never gets hot enough.
@ItzKamo6 ай бұрын
Check the temperature with a laser gun bro.
@keayrhyasen30715 ай бұрын
i have the same issue. i don't understand why the Koda wasn't made with a door like the Fyra. i loved my Fyra but having to keep feeding it was a pain so i switched over to a constant heat source design. i'm crossing my fingers hoping that the ultra low setting will make a difference since i forked out the mega bucks for the Ooni offered Detroit Pizza pan.
@billk84295 ай бұрын
We have a Koda 16 and found that for us, the best approach after we’re around 750f in the center is as soon as we launch, we turn off the gas completely and let it just sit for about 1 min (turning it at about 30 seconds) - then we turn it back on after that minute and set it on low and just finish as usual. Adds maybe a minute to our cook time, but we get great results (we do not like black and only very limited leopard spots on our crust).
@keayrhyasen30715 ай бұрын
@@billk8429 i've played with that technique also... kinda takes away from that "90 second fire baked oven" concept we were led to believe was possible. thanks for the reply = )
@johnlithgow9685 ай бұрын
He does mention that if you want a crispier crust on the bottom that you can try to do the California style of baking and his “high low high” method and get it in for a longer bake (2-4 mins) by adjusting the temperature with the flame adjuster as you bake. 90 second Neapolitan style will have a bit of a flimsy bottom. I wouldn’t say that is undercooked but more of a preference. He mentions letting the bottom of your pizza tell you when you think it’s done. Give it a try. Hopefully it works.
@koejinbr22 күн бұрын
Not too sure, if you can help me, but my gas knob is stuck. I can press in and start turning but it doesn't go through the gas opening. Like the valve is locked. Any ideas?
@rosehillsourdough22 күн бұрын
You might need to reach out to support for this one!
@justinryanorg Жыл бұрын
Going to give ULTRA LOW a shot this evening! Thanks!
@rosehillsourdough Жыл бұрын
Let me know how it goes!
@Rich4098 Жыл бұрын
This oven is extremely difficult to use, and there's a lot of payola fake reviews out there. It loses massive amounts of heat, so while your stone might be 650 degrees, the back where the flames are will be 1200 degrees. My experience was pizza being too soft to turn on the front, and on fire in the back. I did not know about the super low setting, but that doesn't solve the problem of losing heat rapidly. For an American style pizza with toppings, this is the wrong tool.
@rosehillsourdough Жыл бұрын
Hey Rich! Check out my “my first ooni pizza” video. I think you just need to turn the flame down. It’s designed to make Neapolitan pizzas when the flame is on high, but for other styles, you just need a lower flame setting. It’s a LOT of heat so there is a learning curve for sure. I hope you keep using it and I’m sure you’ll love it 🙌
@Rich4098 Жыл бұрын
@@rosehillsourdough It may be possible, but extremely difficult. If you are off by an inch toward the flame while turning a 12 inch pizza, dinner is ruined along with your evening as it goes up in flames.
@rosehillsourdough Жыл бұрын
@@Rich4098sounds like maybe your dough may have sugar in it? Or maybe too much flour on the peel when launching? I’ve never had a pizza combust in the oven. I’m happy to help diagnose if you want to get the most out of the oven 👍
@rosehillsourdough Жыл бұрын
@@Rich4098 kzbin.info/www/bejne/hqbQdZx3jdqka80
@ukgroucho11 ай бұрын
It's definitely NOT fire and forget - you NEED to spend time understanding the heat dynamics and pay very close attention when making a pizza. Been using mine since June and I've had some not very good outcomes and some glorious ones. The composition of the pizza base makes a huge difference - moisture content and (if you are using pre-made dough) sugar content. I've played with cast iron skillets stuff briefly and the garlic prawns that this thing kicks out FAST are gorgeous. This is NOT a tool for someone who thinks it's an outdoor version of their kitchen oven that you can slam something in and come back a bit later and it's cooked - this requires some learning, experience and (probably most important) constant attention when cooking. But when you get it right it is SO far beyond what you can do in a regular oven. And not just pizza.
@pvt.paula4423 Жыл бұрын
Thank you for this very informative video
@GVIP5307 ай бұрын
I have one and love it.. Thank you
@rosehillsourdough7 ай бұрын
Awesome! So glad you love it!
@audioacrylix50057 ай бұрын
Didn't hear you mentioned anything about that sticker that says don't operate until this removed. I don't know if it's talking about the sticker or something else
@maistook7 ай бұрын
GREAT information. I'm curious if you have any experience with Nancy Silverton's dough recipe from Mozza. It's got a really high hydration level, and despite trying to keep my stone and oven from getting too hot, I found that the top of the pizza burned before I got solid leoparding on the crust and underside. I know there are other dough recipes lower in hydration that excel in the Ooni's high heat.. but I'd love to be able to replicate (or at least come close) to getting her recipe to work at home in the Ooni. Any tips would be greatly appreciated!
@rosehillsourdough7 ай бұрын
More water = more energy. Many people think this means higher temp but it actually means lower temp for longer. Because at high flame like you saw the toppings burn. If you’re using a Koda 16, get the stone to at least 400C then launch and leave the flame on high until the crust starts to puff up. Then cut the flame completely or use ultra low. Then at the end, turn the flame back up for some color on top, once the bottom is cooked. I call this the high low high and it works better for most pizza styles than just blasting on high
@conniegreco84094 ай бұрын
Thank you ❤️
@adamhobbs5764 Жыл бұрын
Ultra low mode!! TIL… thanks for the hot tip.
@rosehillsourdough Жыл бұрын
Ultra low ftw!
@CnotesSmith258 ай бұрын
This is amazing. Thank you. For the NY style, are you using the ultra low setting to heat the stone or using low and then switching to ultra low?
@rosehillsourdough8 ай бұрын
Always use high to heat and re-heat the stone. Low and ultra-low is for baking only. Good luck with your pizzas 🙌
@amyfinleylines12623 ай бұрын
Is it true the internal components differ between the UK and US models? I brought my UK Ooni to the US, but need to convert to fit US propane tanks. I was told I can’t do this though…is this true?
@rosehillsourdough3 ай бұрын
That’s correct. The pressure is different so the injectors are different. Ask Ooni support to send you the injectors for the US model. They are larger. If you just throw a us regulator on, it will be underpowered
@AlanB.-zh2fj8 ай бұрын
The advanced high-low-high flame technique, which style of pizza do you use that for?
@rosehillsourdough8 ай бұрын
It’s fantastic for my California style and other Neo-Neapolitan styles
@ayyylmao90229 ай бұрын
can you do bread with the pizza ovens or no?
@rosehillsourdough9 ай бұрын
Absolutely! I recommend Karu 16 for bread as it’s taller inside.
@user-zd9xi4xz7k Жыл бұрын
I couldn't find the match holder in the box. Where is iyt generally located?
@rosehillsourdough Жыл бұрын
It should be attached to the oven or somewhere in the box. If you don’t have one, reach out the customer support 👍
@user-zd9xi4xz7k Жыл бұрын
@@rosehillsourdough I found it. It was attached to the bottom of the oven. Is it possible to use this oven indoors or is the heat too great?
@rosehillsourdough Жыл бұрын
@@user-zd9xi4xz7k nope shouldn’t be used indoors
@Dwilliams1988 Жыл бұрын
Does this work on the 12
@rosehillsourdough Жыл бұрын
It does the flame is just much harder to see. Much easier on Koda 16
@JReuland Жыл бұрын
Not to be concerned about heat under the oven???
@rosehillsourdough Жыл бұрын
The table temp under the oven isn’t too hot!
@CrazyCalabrese789 ай бұрын
Would that low flame help with trying to bake bread in there? I’m guessing baguettes/ciabatta could fit?
@rosehillsourdough9 ай бұрын
Yeah totally! Although Karu 16 with the door is the best one for baking. Higher ceiling and the door traps in more heat for a more stable environment.
@CrazyCalabrese789 ай бұрын
@@rosehillsourdough thanks! Yeah makes sense 🙂
@mikehrabar7999 Жыл бұрын
Thank you for the info. Don't need the extendable matchstick holder though. I just place the match between my teeth! 😁
@rosehillsourdough Жыл бұрын
So that’s where your eyebrows went!
@cos93094 ай бұрын
For those igniting for the first time, don't have your body, face, shirt etc infront of the mouth of the oven.
@alge3399 Жыл бұрын
Its a secret for those who dont know it. 😂 Its been floating around youtub older videos for almost a couple years now. Any other secrets? 😅
@rosehillsourdough Жыл бұрын
I’m the guy who discovered it so I figured it was worth a share!