atleast you wont get tangle up and twist your limbs off. my main concern would be toepicking with insane momentum, getting the wind pounced out of you and breaking some ribs or collarbone.
Probably true. You might save $20/pizza so you need 30 pizzas to break even. But a pizza oven is like camping. It’s the experience not the savings that makes it different from a hotel.
Great video! Nice comparison. I’ve got the Pro and use charcoal/wood combination, but I’m wanting to get the Koda 16 for convenience and ease of operation. I should have gotten the gas conversion for the Pro before they discontinued it. Anyway, great video and thanks for the comparison! My Ooni Pro Pizza Trailer…ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A6CeR_mM5rw.html
@@alireid5874 I use wood, haven’t tried using gas. I can’t get the temp high enough with wood for pizza, plus when I cook pizza it is usually for 2 or3 people, so trying to use wood takes too long
The Koda is nice and you can lower the heat since you are not sharing an oven with the neighbors in Napoli. Also, use corn meal to stretch the dough, it's cleaner.
Hey Tom…. I’m curious as to the dough you used. Did you use the recipe from Ooni or a store bought pizza dough? Just got my 16 today and want to break it in tomorrow.
Altaaa! Die Aussage am Ende ist wohl ein Witz! Ist wohl klar das wenn ich nur mit Gas backen will, dass ich den Koda nehme und wenn mit Holz den Pro! Video = Zeitverschwendung!
I didn't want to end with a "this one is better" because it is a choice. If you want wood EVER then the Pro wins. But if you don't care about wood (like me) than the Koda 16 is better. A lot better in my opinion.
OONI 16 was MADE for larger pizzas and your making little 8" pizzas on it! Our experience is the OONI 16 incorporates everything the Pro didnt once have...., NEWER, Better Technology for LARGER Pies!
Actually they are 12", but you are right bigger is better! I did make some bigger pizzas on a different video. Agree on Newer, better for the Ooni Koda 16
No. The Pro comes with a glass door and wooden handle that you can use if you are using wood. When using gas I use the Pizza door or nothing at all. The pizza door keeps the heat in, but lets pizzas in and out.
I'd say they are very, very close. The under crust is heated by the stone. The Koda 16 is one single stone while the Pro is 2 stones (or 4 if you have an older one). So maybe a slight edge to the Koda 16, but very slight.
Great review and insight!....your gear looks battle tested and im saying that is a good way....i have been watching ooni pizza oven videos for a couple weeks now...hopefully i will pull the trigger on one by the end of the year...thank you again for your review
14" gives you a little 'wiggle' room. I've been using the 16" on the Koda 16" and I like it for taking it out. But really hard to turn. I agree. 14" might be the best all around. I love my 16" wooden for launching, though!
Makes you wonder why they keep building rectangular ovens for a round item? L SHAPED burner? Why not make a half circle burner... One turn and you're done right?
Peach, pork belly, mozzarella, and some basil would be good. You can maybe use pesto for sauce. And instead of normal peaches I think you should use freeze dried peaches bc their light and crisp. I recommend them bc they wouldn’t weight down the pizza as well as adding a crunch factor!
I really enjoyed the video. The comparison is exactly what I have been wanting. I like the way you narrowed it to just the ovens--apples to apples. You aren't the only one who struggles with the round turner... it must be an acquired skill. I liked the turning hook. Watching you use it made me think having two might be even easier yet(thinking of beginners making their own at a pizza party). Thanks for the video!
Same, but that enjoyment manifests itself after you eat and it turns out good. At that point you enjoy eating, but you enjoy the fact that you made it so much more
The Koda 16 has a more widespread flame and better heat distribution with it's reversed L shape burner spreading across the left hand side and rear of the oven as opposed to the standard Koda which has a rear mounted burner which spreads it's heat upwards and above.
@@kramertown yes it does make a bit of difference over standard Koda as there is improved heat distribution and better cooking performance with the reversed L shaped burner and flame pattern.
