Unboxing Ooni Koda 16 Pizza Oven & Review From Setup to Cook

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[@aljames7082]

I really like this guy! We are very fortunate to have him on KZbin. Not only is he a master pizza maker who is not afraid to teach us his craft, he has a great personality! 👍👍

[@reddeaddylan1606]

Exactly my thoughts. This guy is an amazing personality. Makes me love making pizza.

[@waleedshinwari6387]

I met him in LA and I agree he is such a nice guy and his pizzas are really good too :)

[@sergioshredzpreciado3373]

You guys too!?!?! I thought I was just becoming pizza crazy hahahahah 🤣🥳 I been making pizza almost everyday now.

[@cango5679]

agree with everything you said!

[@leekidman6128]

He’s a legend he did what he claims “changed my pizza game” 😮

[@83freppe]

I have the onni koda 16 myself and i cook my pizzas for about 90 seconds, turn out perfect every time. Heat up the stone to 450c and cook on the lowest heat, turn 4 times and perfect pizza comes out. don't need to hold it up from the stone. i really enjoy your dough recipes. never go to the pizza shop anymore. cheers

[@makingcookingfixing]

Thanks for this, gives me a little more comfort now that I bought this oven. Because in his video here, it looks like the oven is too hot, or his dough is not right. From seeing the other comments, looks like I have to be prepared to waste some pizzas.

[@lenzyelbuddy]

Can some1 tell me why my dough burns on d bottom edge if the stone temperature is 420 degrees C or above? Anything below and the bottoms stays undercooked

[@lynn5160]

We have just eaten our first pizza from the same oven. We ordered in March too and it has just arrived. Just brilliant. Keep he dough thin. Don’t have the flames on full, keep turning and then open your gob and enjoy. Just marvellous. Xx

[@philsorrell9537]

I used my new standard sized Koda last night for the first time and my first one burned due to being too close to the flame but after “meeting” each other properly the next few pizzas were amazing. Now to build a custom cart. 👍🏽👍🏽

[@EphFord]

The smoothness of him circling and sweeping the peel while the pizza is cooking... amazing and artistic. Amazing. Bravo!

[@fischek]

I just burned a couple of pizzas in my new Ooni Koda, so thanks a lot for the wise words about not feeling like a failure and making sure to get to know the oven first - really means a lot!

[@cookiescrumbs1]

This is the best demonstration and explanation of cooking with Ooni Koda gas oven I've seen. I had to break my oven in and noticed that over time the oven wasn't as aggressive as the very first time I used it. The first couple of times the oven was ferocious and I burnt a lot of pizzas but it seemed to mellow over time. Now I can bake at full heat and it cooks perfectly.

[@jchidley]

Thanks for the excellent tips - they have helped me “meet” my Koda 16. I was previously cooking in my oven and now I have just made my best ever pizza!

[@bza2356]

I got the Ooni Koda 12 inch and love it. If u heat it up on full throttle then its hard to lower the temp. I go at about 7ish on the dial and then adjust. Took a little while to get used to it but I'm really impressed and each pizza is better and better.

[@charlestruppi7793]

My wife ordered my Ooni 16 for my birthday in June, will arrive in mid September! Building my outdoor kitchen now. Can’t wait.

[@gkm2928]

Wow very nice.. Have fun!!!

[@Bigheadedwon]

you'll love it, a few months ago I bought the regular Koda. I'm a star in my neighborhood now, if you share your neighbors will love you. When they see me they don't even say hi anymore just "when are you making pizzas again?"

[@andrebjerke387]

Charles Truppi You should buy the roccbox oven ist so good

[@shlomovenezia101]

Married at 16?! Wow

[@TheDiamondFusion]

@@shlomovenezia101 It's called the Ooni 16 he's not 16 lmao

[@kmsand5905]

I told you. I have had my Ooni Pro since February and love it. Between the oven and all your dough receipts.... I make pizza for myself and neighbors every week... amazing!

[@Viva_la_natura]

You ever try to make a 16" pie in it? It's not going to happen because the door isn't wide enough to accommodate a 16-inch peel launch.. this oven looks like it just fries the crust before the bottom has a chance to cook

[@stevesapir]

As always great, high energy content. I love my OONI 16 but I agree, one must “meet” this oven. The flame is strongest on left side so turning is critical. I also on occasion kill the flame entirely and rotate on the hot stone to get a crispier crust. Overall a great oven. No regrets. Keep the amazing content coming. I am a much better pizza man because of you.

[@billmcclary4292]

Yeah - I’m a big fan of this guy, not only for his pizza making skills, but now for ideas about a custom cart I’m looking to build for my OONI Koda 16. Energy, enthusiasm, knowledge / experience - in an informative and entertaining package…

[@Studiovette]

I know this video was suppose to be about the Ooni but that pizza looked delicious. WOW Mamma Mia. 🇮🇹

[@adnans3222]

Great video Vito. Here's a tip that Ooni dont tell you about which will allow you to control the temperature much, much more in your Koda 16: After you have the oven turned on at full power, what you need to do is press the dial (so do just like you press it before turning it on) and then turn the dial clockwise towards the part where it is usually at when the oven is completely off. This area between full power (left, at 9oclock) and the power-off part (up, at 12oclock) is where you will have complete control over the flame, and so the heat of your Koda 16. Just remember to press the dial in when its at full power before you start turning towards the power off part. Hope this helps you my friend. Keep up the excellent work!

[@renestrgar]

IR thermometer, 420-450° and sorted. It’s an amazing oven🔥👌🏻

[@javiertaramona5982]

I just had my ooni koda 16 yesterday and today I tried for the first time and the pizza was great. I waited for 3 months but I think it's worth the waiting 🙂

[@31763660]

This video made me smile for 21 minutes and 33 seconds... Thanks!

[@hdjghasgaj]

wait what?? this video was 21 minutes? :O

[@darubaru]

Thanks for being honest with your audience and also for being fair with the product Vito! Good luck!

[@desmocool]

Iam using Ooni karu, it has 3 options wood, charcoal and gas, pretty good results really impressed with it

[@Birdeyeview001]

I also need to order one can you share the link please

[@kalencwil3924]

Oi Oi how much? Thinking of getting one for xmas

[@desmocool]

Kalen Cwil uk.ooni.com/products/ooni-karu it’s worth it

[@extremexconcepts]

you can lower the flame more, if you push the knob in to the ignite area and turn it down more. you can get it to barely have a flame if you need to. this is how i make my NY style pizza

[@lksa983a]

Thanks Vito. All that I know about pizza making is all learned from you! Even I can make, maybe 25% as good pizzas you make, I still think my home made pizzas are way better than anything I can get from most of the local restaurants here in San Diego, CA. I also recall not so long ago in your videos you asked people to subscribe to get to a million subscribers and now I see that you already have 1.5 million subscribers. 👍 Keep up the good work and don't sell your soul to any brand, I want you to keep making honest videos with your own opinions, tips and tricks.

[@johnmorgan9617]

Like all new equipment one has to learn how it works, you showed us your learning, so we learned too. Thanks (My koda 16 has been delayed too ☺ ) Your table leg is a bit wobbly, you can get collapsible lockable braces / gismos that will make the leg more secure, allowing it to be collapsed or locked in place. If someone knocks the thing it won’t fold back and fall over

[@mariusvareid3497]

Thank you Vito, really great to see how you adapt to a new oven.

[@ze_german2921]

I am getting this oven used for $250 tomorrow. I cant wait to make my best pizza yet

[@skfladda]

Bravo Vito! Wanted one of these for a while. Love the cart. One day good sir... one day.

[@Paul_Calvi]

I've had my eye on this oven for a while. Thanks for the review maestro!

[@josepheaton3779]

Over 4 months back order June 21 on the koda 16.

[@Paul_Calvi]

@@josepheaton3779 I should be getting one in the next month or two. Can't wait.

[@johnviggogrnbech1089]

I got an Ooni Koda 16 for christmas. It is amazing. Yesterday i started my first poolish.

[@jussihelminen8184]

Just received my Ooni Karu this week. On saturday, it's time to test it with wood and also on gas. 😋🍕

[@hellohigh9826]

How much euro?

[@craigbeech1902]

Terrific video, Vito! Always great watching your amazing teaching on making pizzas, please, never let your passion die, we all love how this translates into an amazing experience for us all. 👍🏻 I waited patiently for my Ooni Koda 16 to arrive into Australia and absolutely love it. The L-shaped flame, replicating as close as possible the format of the flame on a wood fired pizza oven, enables similar pressure to be experienced on the pizza being cooked. However, you must turn the flame down once you have launched your pizza, otherwise you will quickly burn your carefully made pizza. The Ooni Koda 16 is a beast of an oven, however the marriage between owner and oven must be treated with care and careful romance, otherwise the oven will win and the owner will suffer a short-term period of post-marital disappointment, if you don’t read the marriage guide-book! Once that initial stressful period is over (only 2-4 pizzas long…), then you will fall in love with this amazing oven and your love for it will blossom into something crazy and you will produce such amazing quality pizzas that will leave your family and friends absolutely breathless!! Thank you Vito, such great videos, as always our friend!! 👍🏻🙏🏻❤️ 🍕🍕🍕

[@nicolasbeck8687]

Great video Vito ! I have an Ooni Koda 12... too small to work correctly without burning the crust, i really suggest Koda 16

[@fermynator]

I just love your way of cooking and talking , and you are a real bomb of energy and enthusiasm, you inspire people to get things done ! I follow you for some time , like 4 moths but now I decided its time to subscribe. Keep up the good work and much success to you !

[@vitoiacopelli]

Thank you 🙏

[@gabrielarch5242]

Seems, one can lower the flame below the “minimum” ! If you turn to the lowest setting and then push knob and continue the towards off setting the flame will continue to reduce. Should give improved range of temperature control.

[@NicolasRaimo]

Great video Vito just recently brought a clementi pizza oven and as you said burnt a few, i sadly don't make pizza as well as my nonna did when she was alive but she was a true pizza cook from Montemarano. Keep up the great videos.

[@tarak6]

Hello Vito, I watch your videos not only because you make pizza, but you also make nice dough and above all you explain really well and in detail! if anyone wants to learn how to make pizza or pizza dough, then they should watch your channel. Thank you so much for your time Vito. I am sure it will be almost the same way of cooking pizza in Ooni Pro multi fuel, because I am waiting to receive it tomorrow.

[@alessandrodepaoli2934]

Ciao Vito, complimenti per Il tuo canale!! Puoi postare un pdf con le misure del tavolo che hai costruito? Ne vorrei costruire uno uguale..

[@josephgibbons1631]

I got my ooni last Friday and made great Neapolitan Pizza that night. I need to get better at moving the raw pie onto and off of the peel. Semolina? Crisp and flavorful.

[@salihinrusni]

I really want to take your course one day. Thanks for all the videos! Boom boom boom.

[@Nweeainmat1]

😂

[@WolfGirl930]

Looked like a very honest and comprehensive review. Maestro !!!!!

[@FedeMOfficial]

When he said he'd turn up the flame, he actually turned it down, so the oven apparently was (pre) heating with full heat all the time. Probably that's why it burnt. I got it right with my second pizza in the Ooni Koda 12. :) The table's amazing!

[@Tossle]

Vito can you review cheeses in the US or how I can get the good stuff. I've used galbani and Pollyo or even bellagio ,but I'd like to know something thats not so commercial. Thanks so much 🙏

[@johnlithgow968]

Since it doesn’t have a thermometer, Ooni recommends getting a laser thermometer to measure the temp of the stone before launching the pizza to ensure it doesn’t get burned. 750-800 F is the ideal temp range. Your pizza didn’t look burnt to me though. Great video!

[@butterflieslove3334]

Vito you just like a little kid I love your videos keep smiling forever 💕 from UK 🇬🇧

[@MattSmith-zp4vf]

Also if you have good cast iron skillets you don't need to buy more! I've made half sheet pizza in mine with no problem just pay attention while cooking! Awesome

[@josemanuelmorales4326]

Maybe you can show us how to build the table! I need one of those for my pizza oven

[@selectcomunicacaoestrategi9518]

You are amazing Vito! Learn so much with u everyday! Thanks

[@jimoray3]

I just purchased the Ooni Koda 16. Your pizzas are perfect

[@aspjake123]

About to receive this Koda pizza oven. I ordered a SS door that will help retain heat and for sure quicken the warm up time. I really like the pizza station you made! Bravo

[@allaround200]

I got the Koda 12 you got to respect the power of these ovens. Use a Infrared Thermometer go for 752F (400C) on the stone turn flame to lowest setting until you get used to the power

[@nikirama9438]

wow maestro...i really like the ending when you eating the pizza. You are so amazing.

[@danemmerich6775]

Vito.....you are the man. I watch all your Vids! When my outdoor oven gets too hot, I put the Pizza on a Pizza Screen and that works pretty good. I have a question when how long does it take to degass a dough ball and how long before it will be proofed again for a Pizza.....is there a minimum amount of time? Or does it matter on Humidity and ambient Temp?

[@robertpilgreen5962]

That is really awesome I’m definitely going to get one of those Ooni Koda 16 the pizza’s look delicious 🤤👍

[@andresimonsen6283]

I would really like to see the making of the table! I need to make one for my Ooni!

[@ttroup4727]

Yes , do you have the blueprints for the table

[@lvkcocinasimple1616]

Great Video Vito as always. I love that custom made cart, can you share the dimensions please????

[@ttroup4727]

Yes please

[@MatteoBrucato]

Voglio comprare il tuo custom table per la pizza xD Complimenti per i tuoi video! Grazie! Veramente the best pizza channel!

[@vitoiacopelli]

Grazie 🙏

[@JunesTarotJourney]

Can't wait to see your unboxing and setup. I just ordered the OONi Pro 16 earlier this week but it won't be ready till early October! I got it for the wood and hard wood briquettes and will get the gas attachment when it's available again. 💕💜👍💜💕

[@RJ-lk5pj]

Great video - pointer and technique is second to none ! I’m currently waiting for my ooni; it’s on back order. When I’m watching - I feel like I’m doing an internship in the pizza world. From New York- 👍🏻 great teaching. Keep on keeping on.

[@nicola3444]

Having had quite a few ovens over the years this Ooni Koda 16 is by far the most challenging to deal with. And you are right: The flames easily burns the edges before the base is even close to be baked. I know this is a common problem for many users who have tried to develop all sorts of flame guards. I don’t deny that you can become a master of pizzas with a OONI koda 16 - I’m just claiming that there are far better ovens on the market that makes the life of the pizza baker less difficult

[@johnnyt5108]

Which ovens are better? I'm struggling to decide

[@Fletch510k]

Can you tell us which ovens if you dont mind?

[@nicola3444]

@@Fletch510k Well, I wouldnt call it an "Oven" Its more like an dough crematorium. As the header tells its a Ooni Koda 16

[@Fletch510k]

@@nicola3444 You said there are far better ovens on the market, me and this other guy would like to hear which ones

[@nicola3444]

@@Fletch510k i have a nonno lillo - and its really fantastisc. Its twice the price of the OONI but it’s worth it.

[@nickcpv]

I have a Fyra, the entry model. Works with hardwood pellets. It's great!

[@denbo74]

Excellent. Love my Koda 16 and have been watching your videos for months while I waited to get it. By the way, those would be “wheels” not “tires”. You are the best!

[@loucinci3922]

Fantastic oven. You are making me so hungry! I like your table. Very good design. Good job. Thanks for sharing.

[@joezhang8983]

Did you use an IR thermometer? It would eliminate the guesswork of handling the oven's temperature.

[@marlon7156]

OMG! I am so happy you w us this oven. I really want to order it. This is just amazing 🍕🍕🍕👍👍👍THANK YOU VITO! I will finally be able to make pizza like the best pizza master. 🍕🍕🍕

[@JunesTarotJourney]

Love your custom table.Vitto. How about selling plans for it. My son has recently set up a carpentry shop (his new hobby),andhe would love to make one of these for himself or me! You just have to make a list of the size wood and hardware you used for the video and a simple chart of the parts and directions for putting it together. You could sell a lot of those plans and pay for Zoey's college education. ❤💜😊💜❤

[@michaelm077]

Nice job Vito, I wish I would have seen this before I bought the Ooni Pro, this oven is less expensive than the Pro, but I could use the pro to make a wood fire. Your channel is great and remember “Pizza is Serious”

[@ttroup4727]

I just purchased the Ooni pro also ,I like the idea of the pro because it’s multi fuel

[@michaelm077]

@@ttroup4727 I love it, it does a phenomenal job on the propane and really gets up to temperature very quickly. Good luck and enjoy.

[@MrH786]

Beautiful oven. I think Ooni did a great job with this one. It's the perfect size.

[@rberto3804]

A true artist at work. Magnifico!

[@rubenarce4057]

Vito, another great video!! Your passion for pizza is evident. Thank you for putting out great content and giving so many great pizza making tips.

[@alanjenkinson7812]

I have an Uuni 2 and its all or nothing. Now I have an Alpha Minuti 5 in order - made in Italia 🇮🇹 bella 👍

[@larrylieberman7902]

do you have the plans for this table?? Would love to build a similar table for my ooni 16!!!

[@Andrelix67]

Subscribed, became a fan of the channel after watching a few videos. Love, from Canada.

[@seetheforest]

I just made more poolish. I might have to get one of these ovens. But I figured out how to cook with my oven in preheat to get brown crust on the bottom and top. You just have to run it like you stole it. My oven max temp is 550 when it hits that I turn on the broiler. With the broiler I think you can reach 700.

[@marcinstadnicki7019]

That table is fantastic! I gonna make the same for my ooni karu😊 TXH

[@MasterTuttoo]

wait wait im not sure... is the table custom?

[@jennyuwi]

Master Vito, which oven do you think is better : Ooni Koda 16 or Roccbox ? Please make a clear statement! Greetings from Germany :)

[@naturally-logical]

Am wondering the same. Almost wanted to go for the Ooni, but after finding many topics in regards to temperature and bottom bake, I start leaning towards the Roccbox - proof for me is that there are some professional pizza peddlers, who seem to have excellent results with the Roccbox. Has the heavier stone - may be a reason... On top of that, the stainless steel on the RB is a plus from my perspective. Not so sure about the silicone however... Another thing: The stone in the RB seems to be a more simple/regular shape; if it needs to be replaced after warranty, this should be much more realistic than replacing the odd shape of the Koda 16. If you find other major reasons for/against one of these, I'd like to hear!

[@JFabrication]

Absolutely crushed that slice!

[@ahmedafify8899]

i got to the point where i just like the video before watching it;)

[@vitoiacopelli]

Amazing ❤️

[@Von_RX]

Meet the oven and be gentle with the dough. Thanks for the advice!

[@rosielou8129]

Just got my Ooni Koda 16 ...... using it tomorrow🤩

[@lv9321]

Hi vito good day, is there any chance you still have the measurements / dimensions of your wonderful customized wood pizza table? Im planning to buy a ooni koda 16 and i need a table just like yours.. 🙏🏼

[@elvioruggieri743]

Caro Maestro, anche se l'ultima pizza era (non servibile) in Italia, metto un LIkE perchè sei molto bravo.

[@ericr154]

So its basically a pizza shaped flamethrower. Sweet.

[@seangentry74]

Professor Vito, if you ever need to unload any of the used Ooni product... I have a wonderful home here in Mesa AZ that they could live at... seriously though... I tuoi video sono fantastici continuate così!

[@tsiege15]

I'm sorry, is that an... A M A Z I N G - C U S T O M - T A B L E

[@carlfranz6805]

But a crap crust.

[@alfredomorales8096]

Happy that I will be able to see you you inspire me to make pizza att home watching the best pizza chanel on you tube.

[@Marco-bh9im]

I suppose a thermal gun would get you the desired temp. It's good to see Vito's experience. He knew immediately the oven base was too hot. :)

[@RM-my9dn]

You are great. Entertaining and great information, very professional, I learned a lot from you… BRAVO

[@tonyj2216]

You just made me lick my screen. My oven arrives Friday.....can't wait!

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😘❤️👍

[@ErClaoca]

Che bello il mobiletto, è il top per il forno!

[@OFBCyclingWorld]

Good tip to use the peel to stop the bottom cooking too much. I will use this technique next time in my wood oven when the fire has only just been moved. Thanks.

[@ndubb100]

Can you post plans for that table??? Looks amazing!

[@shlomovenezia101]

Vito you need to be sponsored by @OONI Forza Italia!!

[@mmanda515]

Good suggestion. Imho, should ask him how much of the "$499" price mentioned around 10 min in, HE paid for out of pocket. While I'm pretty sure that answer is zero, plus all those nice 'extras'.... oddly (& unfortunately to all of us viewers/consumers who watch & support, so that he may be even offered those opportunities) that doesn't seem to be disclosed anywhere, at all... Full transparency that is both morally & legally required. =/ Disappointing. Stay safe & be well.

[@brunofima9364]

What do you think of using some of these instead of a brick oven for commercial purpose?

[@RonkeyRong]

I like the Ooni Koda but I prefer cooking with wood pellets or wood blocks in the Ooni Karu. The flavor of the wood is important for me in the pizza

[@natanbig]

I also ordered this oven and I started to learn from your videos. What temperature you are used to pushing the pizza inside the oven?

[@francescocoscarelli5651]

Great video!! Do you have the specs for the table? Would love to make it.

[@Goose925]

Agree! Would love to see directions on the table!

[@badasspokies5238]

Bouno carpentieri VITO 👌🏻

[@scottcampbell234]

I Love your videos!!!!! both Pizzas Look FANTASTIC to me!!!!

[@Lyndon2020]

What gas is the ooni pizza oven running? ...would prefer just to run natural gas but not have to pay for converting it if it uses different gas type.