We love RU-vid! We are based in UK and we independently review super quality pizza ovens and pizza tools and provide tips from our learning experiences. We make homemade pizza dough and cook our pizza using our wood-fired, gas-fired, and electric Pizza ovens. Amazon shops: www.Amazon.com/shop/Got2eatpizza and www.Amazon.co.uk/shop/Got2EatPizza.
You need to make a BBQ chicken pizza. Substitute the tomato sauce with BBQ sauce (or you can also mix it together). You can cook your chicken, or you can a use a Rotisserie chicken from the market that works as well, add BBQ sauce to the chicken. You can use mozzarella cheese, parmesan or whatever cheese you want, experiment! In California, we use cilantro and red onions topping to the pizza. Prep and cook your pizza as normal. Try it, I guarantee you’ll love it!
It's really self serving, but instead of so many electric (Ninja) vs fire, why not do some electric vs electric? I say self serving because I've got the Volt 12 and don't like the way it cook. and thinking about getting the Ninja based on just not having to turn the pizza and based on your Ninja videos, the pizzas look just as good or slightly better than the pizzas my Volt puts out.
I use mine at least once a week for pizzas. It’s better than most take out pizzas too. I’ve also used it for tri tip and steaks as well, and they come out fantastic! The pellets are hit and miss though, sometimes they work and sometimes they don’t.
I did overdo it by 10 seconds - it was so close though for my first cook challenge!! (I post the outcome of my first ever pizza cook in a new oven even if it goes wrong 😂)
Hi! It depends on your budget and what fuel you prefer to cook with - I love wood cooking but its a lot easier to use high heat electric ovens now because they have developed them so much recently that they cook like gas and wood fired ovens. So at the moment - my pizza ovens of choice are high heat electric ovens (and I never ever thought I would say that even a year ago) as so much has changed. If you dont fancy electric, then gas is a lot easier than wood - so the Koda 16 or the new Max 2 oven (I haven't got the Max 2 but it looks amazing!)
Hello, I've had a koda 12 for about 3 years but fell out of love with it. The main trouble i had with it is managing temperature when cooking multiple pizzas. I tend to make 5-7 each time- the first 2 cook beautifully but i find the subsequent are underbaked but with burnt crusts. Simply- the stone gets too cold. I even purchased a biscotti stone (>£50) to try and mitigate against this but it didn't help. I would have burnt crusts, underbaked dough centrally and undercooked toppings. Ive tried alot of different things including turning the flame right up in between pizzas and right down once the pizza is in. I also turn frequently and dont use sugar in my dough to reduce chance of burning. I figured this was because the 12 is simply too small- do you have any advice against this?
Hi - you’ve tried many things to get it sorted - the only thing I can advise is that you will need more time to heat the stone back up after the 2nd pizza - you may need to give it a full 15 -20mins before cooking the 3rd again. Because you originally got it to 450c, in the centre of the stone for the first 2 cooks, this shows the gas is working fine. As you grow as a pizza cook, you may want to consider upgrading to a bigger ooni oven or even check out the Ninja electric wood fire! 🍕🔥⚡️
Hi!, new to your channel and found you as after a long look at different pizza ovens,I’ve decided on an Ooni. Your overview has really helped. Thanks! Is the Ooni 12 a bit tight when moving a 12 “ pizza around and do you think there’s enough space for cooking trays of vegetables, etc? I’ll probably cook for 2-4 people most of the time so wondering if the 16 is worth the extra!
Thank you! If you are making 12” pizza then you may want to consider a bigger sized oven, however, there is room for a tray of veggies (I think the 16 is worth the extra) and think I got a flash sale e-mail yesterday from Ooni!
@@Got2EatPizza Hi, thanks! Yes I got that email too. The Karu 12 is on sale for £239 and the 16 is £559. The 12G is £379. Although I like making bread too I’m not sure I’d bake much during the summer so the 12 looks a bargain price!
Nice review, i got the Ninja and it makes more than decent Pizza. But it can not fight my Effe Uno. The nice thing about the Ninja is, that its so versatile and light weight compared to the Effe. P. S. For pizza you can use it indoors, for the rest not. 😊
Hey. Just got a Roccbox and my results were similar. Did you manage to get more black spots on the crust and especially on the base? What adjustments did you make in time? Thank you for the video 🙏
Thanks! Yes, it’s best with warmer dough and cook on full flame I’ve found - but it depends on your dough so once you’ve got the dough right, it will do that (or you can buy the dough frozen now).
Very interesting. As a Koda owner I was twitching a little when I didn't see you attend to turning the pizza more quickly than you did. I purchased a metal door for my Koda which helps it heat up more quickly. Most of my pizzas are neopolitan style and they cook in about 2 minutes with the Koda 16. Your Ninja unit did better on this test based on what I could see.
Great video, i liked both recipes. But especially the one using corn because this is when the first of the seasons sweet corn is available. A few months back i requested you do some traditional Welsh recipes in one of your cookers. I believe most Americans including myself really don't know anything about the Welsh culture and food i believe is ALWAYS a great place to start. Have a great day. Next week we will be celebrating the 4th of July, our Independence day. Much food, beer and fireworks. Young Lady you have a great day. 🎉🔥👍😁🐔🍻
Hi seen a few deals on these now just had a couple of questions. Whats the energy rating Whats the pre heat time How longs the power cord How do you empty the pellets Been looking at roccbox as well dunno whether to save for that or grab one of these
Hi - empty the pellets by pulling the grate out the side; long enough but I use an extension lead as nothing is ever long enough; 15 mins pre-heat time; energy rating not sure; this oven is amazing.
Hi - I ve just spend loads on a new DJI Pocket 3 with the DJI mic 2 for outside so Im going to save up for the XLR - the prob with it is ive got to buy the interface as well to use it so that's at least a few hundred quid more. What if I buy that and then ai features are developed that enhance the audio to xlr level....:-)
dont go strictly by time, go by the internal temp you want , and get a fatty cheap cut of meat, it was too long a cook im afraid and that dried it, i have bbq'd for about 15 years, it takes time to master no matter which cooker you use........im not there yet myself :) also get a calibrated probe and check the oven temps against it, it may well be way out ! i have this oven and mine is hot by 10 degrees average ! its not really a fault, check you house oven and its probably out as well ? good luck, keep experimenting :)
Thank you - yes, the joint was dry before it even started cooking!!! - but in the end it tasted lovely and Smokey - really excited about learning and getting it right - thanks for the tips! 😀🔥⚡️
When I try to make NY style on the Koda 16 I hold the turning peel over the pizza to slow down the cooking of the top a little. My kids prefer NY style but it’s definitely a challenge on the Koda 16. I’m picking up the Ninja wood fire this weekend! Thank you for this test.
You're making yourself some delicious looking pizzas out of that Ninja. Do you find yourself using that more than your Ooni ? And that's only meant for outdoor use and makes up to a 12-inch pizza?
Thank you! I am using it more this Summer but it’s only for outdoors and it makes up to 12” pizza. 🔥🍕⚡️Hopefully Ninja will come up with a product like this that can cook indoors too without the wood fire option.
The cheese is burnt? I'd suggest you follow @vitoiacopelli you should always cook pizza at at least 350 degrees, never use grated cheese and don't put the topping right to the edge. the worst part of bad pizza is the best part of good pizza - the crust!
It is the Koda 12. The Koda 16 hadn’t launched at this point - the difference being, the Koda 16 has gas burners on the right side and back and the Koda 12 only has it at the back. 🍕🔥⚡️
@@Got2EatPizzasome ppl seem to make a big deal about the side burner being a big advantage, but if you rotate the pizza properly i feel I can still achieve basically same result. I also feel the the l shaped flame would make it even harder to pull the pie out when it’s done.
Is that for gas? If so, check the pipe isn’t leaking and fully connected as the gas should have a full strong flame. If its for wood, then the wood needs to be fully dry - kiln dried for a strong flame and less soot.
Hi, I do that for the Koda 16 when I need to get the stone very hot with a low flame, so yes. The Ninja is electric and you can add wood pellets to provide smoke flavour on long cooks (which works really well).
Thanks for another great video. Both looks good. However, i dont think you buy a Kodi to cook pizza at such low temprature, you would use a oven with a pizza stone. Never looked for Ninja ovens as what i heard is always Kodi thats the way to go. Like to see a 7 minute pizza in Ninja VS a 1.(30) cook in Kodi that i would say is a much better comparasion. Kodi is made to cook quickly thanks again for the video
