The Best Pizza Oven: Ooni Koda 16 vs. Roccbox

[@jmb03m]

There's something so amazing about these videos from your home. Watching a professional chef work in a non professional kitchen is more enlightening than I think any cooking instruction I've ever seen. I am a reasonably competent cook at home and I still find myself learning...observing the way you move about around your workspace. Plus the always the well researched and scientific approach helps so much with the "why." The thing I think I'm learning more than anything is the way you flow, substituting and making mistakes and fixing, etc. These really are some of the best instructional videos out there for people who want to learn how to cook. I hope you keep doing them after this is all over. Keep em coming Kenji!

[@lizcademy4809]

There's also a fair bit of kitchen management in the videos ... workspace arrangement, clean as you go, pantry storage ... I've been cooking for many, many years, and watching "tv chefs" since my mom put Julia Child on the set. Kenji's POV videos are the best cooking videos I've ever seen. Thank you!

[@jmb03m]

@@lizcademy4809 YES! This is what I meant by flow. It's so informative.

[@yurymol]

I find it so much more useful than food bloggers who slowly built up the following and then set up commercial kitchens at home with industrial cookers, all kinds of devices, and then suggest I follow their recipe - even though it's no longer about the food itself, it becomes aspirational. Nothing particularly bad about that but I learned so much more from Kenji in a couple of weeks since I signed up.

[@jmb03m]

@@yurymol Also so true. It's the difference between cooking shows as pure entertainment versus education (which can also be entertaining). Also, pots and pans that aren't perfectly shiny and spotless as if they've never been used! Like normal people.

[@NatiShen]

I dont think he will do as many becUse he wont have as much spare time

[@ChristmasCrustacean1]

you're not going to make me buy a pizza oven Kenji, its not happening.. OH GOD WHAT AM I ORDERING

[@taunokekkonen5733]

Resist!!

[@nrsair]

Christmas Crustacean other side of the coin, I think Kenji just saved me from building a brick oven in my back yard

[@celyda2]

@@nrsair I was kicking around the idea of building an oven too, then bought the smaller Ooni Koda. We threw a party with over 30 people last summer with no problem. I'll never build a brick oven.

[@nekro5342]

Sold out in Canada, I'm safe for now!

[@PKAPE004]

Christmas Crustacean , alternative outcome after two years: Pizza oven for sale. Been used only twice, still in excellent condition.

[@MrLalitknaidu]

The J Kenji Lopez-Alt pizza redemption arc is fascinating.

[@BALLSOHARDU]

YO @ J. Kenji López-Alt I!! That looks like a custom webber table top. Got a link to a blog or example to see the exact measuremens?!?! Love IT!!!

[@JKenjiLopezAlt]

MrDW72 homemade. It’s all 4x4 and 2x6 with some IKEA metal stuff added.

[@618033988749]

I don't get it.

[@henlolneh]

@@618033988749 he posted a pizza video with the Ooni oven about a few weeks prior to this video and his pizza fell apart whilst cooking in the oven. hence the "redemption arc is fascinating". a "redemption arc" is roughly the up and down journey of a character so here, Kenji went from a shitty pizza to a very solid pizza so he redeemed him self aka redemption arc.

[@orlandofrancovich9783]

Made pizza yesterday, I bought the ooni one because of your advice, it is amazing, so quick.

[@JamesDucas1]

Saw your post on Twitter a few weeks ago, I didn't realize Ooni was making a larger version. Immediately went and preordered. Cooking pizza during the summer always heats up the house so having this as an option to cook outside will be wonderful. Thanks for the tip!

[@HobbyDad_dy]

The Roccbox is $500 and the Ooni Koda 16" is $500 on preorder. The Ooni 13" is $329.

[@blzt3206]

Ah, so probably $749 Canadian. Fuck.

[@zekehorton8545]

@@blzt3206 oof that hurts

[@JoeBoban]

@Blzt .... I just got a Roccbox on Amazon.ca for 600ish with tax included.

[@ThomasLuiNow]

@@blzt3206 Roccbox Is $600 CAD with taxes and free shipping. It also includes a pizza peel worth $100 (CAD including taxes) making the Roccbox even cheaper. With taxes and the peel factored in, it’s the same price as the smaller Ooni Koda 13” in Canada.

[@redcardcsgo]

You should try throwing a pizza steel in it instead of the stone to see if it shows any improvement.

[@mtl10]

We demand a treat for Shabu

[@Razvan90]

Dude have your neighbours been having a party for the past 2 days?

[@erentunal886]

Yeah bro his neighbours are rude for making that much noise

[@sundawg911]

gonna say, i was like why they having a huge party.

[@ihateregistrationbul]

Right? I mean I live in the middle of a city an my neighbors aren't even that loud outside.

[@Anonymous-is7br]

@@erentunal886 It's rude to enjoy yourself at a seemingly reasonable time?

[@cloaknhood]

Made on same day? duh?

[@coryjbender]

I’m a kenji enthusiast

[@hermie5556]

ok

[@mason7089]

ok

[@monermccarthy7198]

Me too

[@machinedgod]

Love the little tricks you surprise us with in your videos, like fast forwards and now this splitscreen share of realtime baking!

[@stanleyds]

I love that your videos are both super informative & interesting but somehow also super soothing and could be used as a sleep video!

[@marlkalone7361]

The Ooni Koda reaches 932 degrees and can cook a pizza in 1 minute. I find that too slow. If they made one that reached 55,920 degrees, it could cook the pizza in 1 second.

[@dominiksabat]

Did you graduate from business school with really good grades?

[@nolanmcdermott8245]

Which is almost as fast as I can eat a pizza.

[@jeniferjoseph9200]

The math checks out, Kowalski

[@ripyungmike5187]

Imagine not having one, but two pizza ovens

[@sonofjenova7]

I think I see more underneath that bench... 6:39

[@redyellowpink01]

My problem with these is that you can only cook one pizza at a time... unless...

[@nekro5342]

@@redyellowpink01 At 2 minutes or less a pizza I think you'll be just fine serving the neighbourhood.

[@kevinhansen1943]

Pretty sure he didn’t have to buy them all but were “review copies.”

[@aidansmith1821]

He made a video reviewing them

[@n1williams1]

Kenji, Can you do a non-pizza, pizza oven video of some of the things you mentioned at the end like vegetables, steaks, chickens or game hens? Thank for the great content!

[@Ramdas_Devadiga]

That'd be nice

[@stevemarshall6564]

He does Miso-Glazed Salmon and vegetables in this video with the Roccbox kzbin.info/www/bejne/a2KqoXV9ac59maM

[@hinawillownyou]

Kenji’s solid wood table looks amazing

[@Sai-wf8pz]

“They’re both around $300” *Meanwhile* $500

[@taunokekkonen5733]

How you pronounce "Ooni" is how you would pronounce oven in Finnish, "uuni".

[@jususceasar]

The company was called before "Uuni" but they had to change their name, I don't know why. And they are Finnish

[@taunokekkonen5733]

@@jususceasar yes, at least the husband is.

[@tommihommi1]

@@jususceasar the subreddit still is called /r/uuni

[@Zututtaja]

Mitä ootte mieltä, pitäskö lähtee torille?

[@XxxMINERxFORxLIFExxX]

That doesnt help me at all lol

[@michaelfortini3236]

you've always been my favorite food youtuber for a very long time. i was bummed out that you stopped uploading as frequently but now with this barrage of new uploads a part of me cant help but feel glad about this quarantine lel

[@gibek2600]

dang that table is gorgeous

[@ClaudeSac]

It is!

[@HeliosFaust]

I will get my roccbox at the end of the month. ❤️ My first pizza oven. Thanks for the comparison between both models. 👍

[@pegparrish3512]

Fantastic demonstration! You are tempting me to give one of these a try. Thanks so much for the details you include and for adding content every day. I really look forward to learning something new daily!

[@SipandFeast]

Looks perfect Kenji! I own the Campchef one that does a pretty good job. We are thinking about building one, but with that comes permits and inspectors. The Ooni and Rocccbox both seem great.

[@tristanplank5086]

What dough recipe did you use? Like how these turned out for a same-day dough.

[@JayP-vh9wc]

I'd like to know also

[@TrailRunningWales]

Me too :)

[@bigmunnywalt]

Idk when J Kenji Lopez-Alt became the coolest chef in the WORLD, but I’m glad he did. I learn so much about cooking watching his channel!

[@SZ3SNASCI3]

Hi, nice video I bought oonia koda 16, earlier for a year I used small Koda and I will tell you I'm disappointed with the temperature that koda 16 reaches. Ooni advertise it exactly the same as smaller versions but the small version after 20 minutes reaches 500 degrees Celsius in the middle/center of the stone while the large version only heats up to 341 degrees. After over an hour of heating it reaches 400-410 and this is max. I was warming it up for another hour but the temperature did not rise. After an hour and a half I found the hottest place on the stone. This is the left corner next to the heaters and even after such a long time, the stone did not reach 500 degrees Celsius In this area(I skip the fact that pizza is not baked here because it is not physically possible ). 489.7 degrees is the highest temperature I could measure In the corner spot... I also want to emphasize that I carry out tests at my film studio 2000 square meters with the necessary precautions. Thanks to this, the oven is not affected by external conditions such as wind or lower temperature. I don't even want to think about what happens when I do a similar test in the garden. what temperatures did you manage to reach in it? because the ones I measured are far from what they advertised.

[@tuamos2017]

SZ3SNASCI3 I think the Onni 16 can not bake more than one pizza, when you take one hour to rise the temperature to over 400 degrees, and u will lost all of energy after u baked one pizza, also the bottom stone is too thin, there are no place to restore heats .

[@RCGJR_]

Fell asleep during the video, no offence or anything (I didn’t find it boring) it’s just i was having a “mini” anxiety/panic attack and this video was suggested to me by youtube, found it really relaxing. Earned yourself a sub kind sir.

[@ndookie]

Unrelated question, is there any benefit to browning my chicken before making stock? Also those pizzas looking amazing.

[@cenkarson777]

Browning protein before making stock results in a darker, more intense stock, IIRC from one of his older videos.

[@andreaslied7077]

Sometimes it's what you want. It'll create a different, darker stock. A unbrowned chicken stock is lighter in color and in taste. Sometimes that's what you want. Most of the time I prefer stock from browned meats.

[@ndookie]

Thanks for the responses!

[@nahum3557]

@@ndookie depends on what you're using the stock for. Used in recipes with more 'robust' flavours I'd say brown the chicken.

[@hamburglar24]

Even if you don't brown the whole chicken make sure to roast the bones, it makes a world of difference!

[@kiltlvr]

I have been researching outdoor pizza ovens and especially eyed the Ooni Koda. Thank you for this slick demo.

[@ze_ep]

Uh tell us about that incredible table and bench seat set holy moly

[@JKenjiLopezAlt]

Made it from a single large redwood slab.

[@jimdudley8989]

J. Kenji López-Alt you don’t worry about it outdoors? I know redwood is fairly weather resistant. Beautiful work. I do woodworking and love working with slabs like that.

[@bautista7938]

kenji you should do a 16 inch pizza. Theres not a lot of them in youtube, and for people like me (living in Argentina) its almost imposible to get a giant new york style pizza.

[@nathanp2007]

Fantastic timing. I'm right on the edge of ordering a Koda 16 so to wake up to this in my subscription feed was a treat. Both the Koda 16 and the Roccbox are $500 btw.

[@luke9822]

Make that $600 for the Koda 16 at this point.

[@RajaaShakir]

They both look good enough to eat. Great job Kenji.

[@leighanne6364]

I didn't even know til watching your show yesterday that there was such a thing as a pizza oven that I could buy and use at home, now I want one.

[@lyncchoo]

I'm new to this and don't have a pizza oven. 65, just me, my wife, occasional guest. Roccbox looks perfect for us and I love the silicone, but the larger ooni looks like it will handle many more food items. Perhaps replace my outside gas grill? Bigger isn't always better but ... versatility counts too. Im in northern Florida and would like to leave it outside under a covered patio. Can't make up my mind. Won't be buying multiple ovens. Great video!!!

[@BetterYouTommorow]

Are his neighbors really loud, or is he having a party in the background?

[@JKenjiLopezAlt]

Birthday party.

[@BetterYouTommorow]

@@JKenjiLopezAlt Thank you for replying, Im gonna tell my Kids about this moment 😅😅

[@georgseide9764]

@@JKenjiLopezAlt just wondering, is this pre-recorded? because a birthday party in corona times isnt appropriate, if other people/family members are joining, right?

[@Missin44]

@@georgseide9764 party police

[@cringejoon]

simon KAl don't think any of these are pre-recorded, he seems to just record every day and upload within the same day or the day after

[@DuncanandDawsonvideo]

My brother and I both loved making pizza growing up as kids, and we would have LOVED an oven like this, thanks for the videos, and for the pizza oven reviews too!

[@Demoulous]

Awesome, thanks Kenji, I was considering both and this really helps.

[@jeniferjoseph9200]

did you end up getting one?

[@neverendingweekend]

How come you like the ooni better? The other pizza looked like it cooked more even (bottom). I’d it just shiny and ‘new’ or is it quantifiable better? Thanks for the great video.

[@meriahaiello]

Great demo video! I own the Roccboxx and I love it! Making pizza for me and the kiddo tonight

[@allan2098]

Good video! I will go for the Koda only because it has a bit more room to turn the pizza, otherwise, they are on par.

[@namespacetoosmall]

I make at least two pizzas per week in my Roccbox, and I *love* it. On gas, you can use them indoors if you have decent ventilation.

[@JjrShabadoo]

Kenji, do you still rock the KettlePizza / Baking Steel combo, or is that obsolete in your mind given the evolution of home pizza ovens?

[@laurentweisgerber3846]

Kenji , I read that the Ooni Koda has the downside that the pizzastone is rather thin. So when making 3 or 4 or more pizzas back to back the stone cools down significantly leaving you with an undercooked "Belly" the roccbox is seemingly better in this point. Can you confirm this?

[@ihiohoh2708]

buy a thicker pizza stone if you don't mind the extra money. That will fix the issue.

[@demarcusshipman6537]

You never said why you like the Ooni better than the Roccbox? I think the Roccbox is better built & will last longer! Nevertheless both cook pizza & that’s the real goal

[@JoshMarshain]

Beautiful cooking, great looking Pizzas, really dig that Ooni

[@karandilsher]

Chef Lopez low-key flexing and redeeming his pizza skills 😂♥️

[@RaulDominguez23]

What table are you using? The table under the ooni and rocbox looks great and has good working room and hooks to hang accessories.

[@ChefJimmyJ]

Learned something new...wood does not add much flavor in 90 seconds of cooking. Thanks Chef!

[@mrbendy]

What temp did you set the ovens to and how long did you preheat them? I'm a roccbox owner in part from your review a couple years ago. Cheers, keep up the great content and stay safe!

[@tobi6277]

he mentioned he preheated for 45 min

[@AMG19610]

Hello Fellow Roccbox owner because of Kenji video a few years ago!

[@KiiwehGFX]

Hi. With Neapolitan style pizza you want either oven as hot as possible. So crank it to full and let it go for 20-30 mins to heat up the stone. Then launch your pizza and turn every 30 secs

[@TheSyntheticOmega]

@@KiiwehGFX You'll burn the shit out of your pizza if you turn it every 30 seconds on full flame in the roccbox.

[@KiiwehGFX]

TheSyntheticOmega 30 seconds is a rough estimate from initial pizza launch, of course you would have to keep eyes on the pizza and turn accordingly.

[@oboudreaux]

You mentioned the Onni Pro in the video, any comments on how it compares to the Roccbox? I prefer cooking with live fire and the large opening is appealing, what are the drawbacks with the pro?

[@Pammellam]

What was the temperature inside each of the ovens?? Did you find the Koda’s temperature acceptable?? Did they both reach/approach 900°??

[@sandiegojoey1]

Would you recommend buying one just to sear Sous Vide steaks?

[@wiskkid]

I think you should cook with the ooni 16 for a little while and give a full more complete review without the overly char . Love your videos !

[@ledheavy26]

I see you also have the Kettle Pizza accessory for the Weber Kettle grill. I've seen you do grilled pizza on the Weber, but I'm not sure I've seen you use the Kettle Pizza before. I assume maybe with these two gas powered pizza ovens you have it's more convenient than setting up the Kettle Pizza?

[@sishabadab6570]

Just finished an Ooni Karu pizza... Beautiful.

[@ChipCrisper]

Can you do a video of your same day Neapolitan dough from this video please? Love your content. Thanks a bunch. Have a great day

[@BrianMiller1973]

I love my Roccbox but the increased size of that Koda is making me want one.

[@Boinzy476]

Thanks for this video. I like my Ooni, and I'd love to see more videos / guidance / recipes on cooking other things in the pizza ovens.

[@MrRatFinkster]

What made you get rid of the pro? On paper it seems like the best since it’s the least unitasker of the bunch

[@simoncrombe7743]

Hi stil can't choose between the two ovens. Wich should you recommend cooking for about 50 people? How long does it take to fire up the next pizza? thx!

[@wardencobb7442]

What I've found with my oven pizza stone: they take many pizzas in order to build a layer of pizza stuff burnt onto it permanently. After it gets "seasoned", your pizzas will come out beautifully coloured on the bottom. And, as always, every oven and every pizza oven is different and you have to learn that individual oven. For my oven which is sadly limited to 550° Fahrenheit, 9 minutes on the stone after an hour preheating followed by 1-2 minutes on broil makes the "perfect" oven pizza... Nothing is as truly perfect as the perfection of a true wood fired pizza oven though. But I can get close to halfway there (and I'm excellent at pizza). Btw: measure in grams, not volume for pizza dough. Also, cold ferment at least 24 hours in olive oil followed by a second ferment at room temperature after kneading the dough and reworking it with flour. You won't be disappointed.

[@junestarotjourney8593]

Thank you for this video. You said that you prefer the new OONI 16 to the OONI pro. Is that the current OONI pro or the previous model? I loved the burner set up on these models because it seems to act more like a wood flame coming in from two sides. I also love that I can make my larger 14 -15" pies. If I buy the pro it costs a couple of hundred dollars more and then I'd had to spend another hundred dollars for a gas burner, so I have a decision to make. I'm just curious what you don't like about your OONI pro. Thank you again for this video!

[@donaldparlettjr3295]

A customer has the new Ooni and loves it. Set on the counter next to the built-in grill of the outdoor kitchen.

[@foodonfire3662]

What temps were the 2 ovens? Also, what are they're practical upper and lower limits? This would be useful to know for baking other styles of pizza as well as cooking other foods. Thanks

[@vasilehategan5506]

Hi, nice video. Could you please tell me how much it takes to cool down each oven . Thanks

[@Im49th]

These are not as expensive as I was expecting... hmm... I don't make pizza that often but I kind of want one now.

[@dannyw1664]

Having worked on commercial stone ovens for years and recently using the Rockbox, I was seriously impressed. It’s about as close as you can get to the real deal without spending thousands on something that weighs a tonne and is big as a house. Whoever designed this thing is clearly of the understanding of what’s required in a proper pizza oven. I confess, I haven’t used the thing on the left, but it looks like a bit of an afterthought.

[@frankgiuliano380]

I have both.. I now only use my Roccbox... I use the ooni only when we have a lot of dinner guests, and need both. I am buying the new Gozney "Dome" soon.

[@atgunning]

This is perfect timing. I have been on both of their sites in the last 2 days looking for a pizza oven. I almost pulled the trigger on a roccbox after a few IPA's last night.

[@RobertRodriguez-ec5iw]

Did you ever pull the trigger on one? I’ve been debating both brands as well and would love to know which one you picked and how it’s working out?

[@atgunning]

@@RobertRodriguez-ec5iw I ended up buying the Roccbox. It's pretty awesome even though you are limited to a 12" pizza. Takes about 30 minutes to get up to 900 degrees F, and pizzas cook in about 90 seconds. I might upgrade to their new Dome model next year.

[@drmatt357]

Well done! Did you use regular AP/HGF flour or did you go 00?

[@anthonyfarone420]

Hi i have the ooni koda 16 and the crusts are coming out darker than yours. Please advise. I am running natural gas Thanks AJ

[@TheMantonelli]

Thanks! I am debating between the both of them?

[@ianliu3195]

Hi Kenji, thanks for the great video! Question about the interior height of the ovens. The Ooni 16’s opening/interior does not look as tall as the Roccbox, but it’s hard to tell from the video. Can they both fit a 10-12” cast iron skillet?

[@JKenjiLopezAlt]

Yes.

[@excelsciors]

These companies need to start adding a battery operated turn table. So there is no need to constantly taking the pizza out to turn it. When they add that, I may buy one. Until then, I will love my Blackstone pizza grill to make awesome pizzas!

[@millerm77]

Can the Ooni oven use natural gas from PG&E? I have it piped into my BBQ grill and may be able to tee it off to the pizza oven.

[@DiffFamilyReviews]

Great comparison, your dough handling skills are next level. I've made more than a few accidental calzones in my Roccbox. I have the Koda 16 on order and impatiently awaiting its arrival!

[@kelton1338]

I'm looking into getting either the Koda 16 or a Roccbox. I am curious since you have both if you have one that you prefer? Like if you were only able to own one which one would you choose?

[@DiffFamilyReviews]

@@kelton1338 They’re both great ovens. I use the 16 more because I can cook larger pizzas. That’s the only reason.

[@DouglasCleary]

If your goal is to do pizza plus broiling does that change your pick? Is the deck height much different?

[@russwmills]

This video was hugely helpful as I decide between both units. Thank you.

[@kirkwd8829]

Do you find yourself cooking with wood for pizza and other foods worth while? Example meats and fish. Trying to decide whether Roccbox, koda, and the new Ooni Karu. Truly appreciate your thorough, concise, an real review.

[@m4tth3wh]

Really love the videos. Thank you. Very interested to see how the Karu 16 goes vs Koda 16

[@bertadelaudebri7179]

Thanks for sharing your experiences with these pizza ovens...

[@antoniogalluccio4213]

It looks amazing but I think you should hydrate the dough a little bit more as this kind of pizza should be easily foldable and when you lifted it to show the bottom part, it looked like it is a bit too crunchy to really look like the neapolitan but anyway fantastic.. the colors look outstanding. You could also try the electric oven: effeuno p134h. But I would anyway like to enjoy some of your pizza

[@sry4head]

more pizza content pls. these two ovens are great.

[@ericgabriel5963]

Great video just want ask which one is better I'm in the market for a portable pizza oven just want to here your opinion thank you

[@cameroncooper189]

this is what i’ve been waiting for

[@jenniferkurdy5792]

Weird question....what type of cheese did you use? Doesn't look like fresh mozzarella.

[@ZanHecht]

What's your same-day Neopolitan dough recipe?

[@JKenjiLopezAlt]

Standard: OO pizza flour, 65% hydration, 2-3% salt, 1-2% yeast. Either stand mixer or food processor. I prefer food processor. Let rise at room temp covered for 5-6 hours, ball up, let rise again for 1.5-3 hours, stretch and bake!

[@xxrice]

That's a beautiful weber kettle table. I'd like to find plans and make one. I just purchased the roccbox, used it once. It's going to be fun.

[@CJDEM]

Chef, your skill set is so impressive. Another great video.

[@FrankCarrozzo]

Kenji what’s the recipe for this ? How much is the water ratio ???? Looks superb, do you have any suggestion for making it at home or will be impossible with a 500 degree oven ? Best to you -fc

[@felipetejeda7545]

I am looking into investing into either one of these to start a little pop up pizza joint to make some extra cash and just as a hobby. My only concern with the ooni is I've heard that its not as well insulated, and the heat stone needs a "recharge" period between pizza's to re fill the heat sink effect in the stone. Is there any merit to that idea? Or does the ooni do okay when baking pizza's back to back? Thanks

[@twistedwizardry5153]

Have you ever added up ingredients and cost of fuel to cook a single pizza? Wondering how much you save vs eating out

[@bobburrows992]

I don't like replacing propane tanks and like to use the gas that comes into the house. Is it possible to retrofit the Ooni 16 to accommodate that? (Piping it outside the house, of course.)

[@Labukh84]

So if you can only keep one which one would you pick?

[@AliG-iu3yl]

Why do you pull the pizza onto the peel? Either make it directly on the peel or slide the peel underneath. Larger and heavier pizzas will tear when getting pulled.

[@TheRand0mHer089]

Would you recommend either of these for use in a food truck? I'm just trying to research all option before i make any moves.

[@TheKitchenMoFo]

thanks for being real and showing the burned one anyway:D

[@MagnumErotica]

Please do a quick video on your outdoor setup. I also have a copper weber grill. I am thinking about building it into a grill/workspace, and then having an Ooni Koda on the side of it. I am trying to think of how to stack a few pizzas that are prepped to go into the oven. Do you wish it was an L shape or do you like the idea of a single long space?

[@brunomaluf]

They both look great! Could you share the dough recipe pls?

[@AnotherOverTaxedTaxPayer]

is the paint bubbling on the Ooni?