How To Avoid Burning Pizza - Ooni Koda 16 | Real-time Cook 7 Pizzas 

This was a great video man!!!!! Hey that one Ooni leg looked really close to the edge, made my anxiety go through the roof, hahahaha Love your channel 👍🏻👍🏻🍕🍕🍕

Just want to thank you for taking the time to do this and putting it out there. I was really struggling with this oven but I feel this tips will definitely help me out!!

This was the best video explaining the cooking process! Love to see more through your journey 🌼

VERY good info, especially explaining where you wished you had looked a little closer. I learned a ton from your video. Keep it up!

This was the first one of your videos that I have watched. I really appreciated the quality of your instruction. I'm glad that I had already had some time with my own Ooni 16. Your guidance is well suited for my level. I will be subscribing and watching more of your videos. Thank you.

This is what I’ve been looking for in terms of the pizza baking as if it were in a real wood fired brick oven. This video shows what this oven can do and that is make good Neapolatin style pizzas! Great video and great looking pizzas.

this was one of the best videos i saw on pizzamaking in a home semipro oven; thx a lot

Thank you! This was very helpful!

really helpful video! Thanks for sharing your expertise with us.

Excellent video, I really needed it, thank you

Thank you. This is a very helpful video.

Nice tutorial , great video . Thank you from Croatia.

Excellent video, useful!! Thank you! )

Great video !!!!!!

Excellen t video. No more burnt pizzas

I appreciate the hard work you have put. It has been very helpful to let me understand the ooni pizza oven

I hope you enjoy the tips and tricks I provide here. I don’t achieve consistently perfect results myself but am gradually getting to a point where I have more consistent results and less burning. Please like and subscribe if you enjoy this content. Drop a comment too, I really enjoy discussing pizza technique with this great community. Cheers!

Love my Koda 16 with an aftermarket door. Helps so much with maintaining stone temps. Awesome video, your Pizzas looked amazing

SUPERB. REALLY wELL EXPLAINED. I agree with every word you said . Thank you

Thank you for such an informative video with all the minute idiosyncrasies that this skill demands. I’m a professional chef waiting to set up my oven and cook pizzas after my kitchen renovation.

Well done, informative video!

Wow, I found your video SO thorough and informational. Thank you for taking the time to share your tips and tricks. Opening my Christmas gift and making pizza on New Years Eve. I’m very excited.

Nice video. One can learn a lot from this. Without being too critical, most of the pizzas were undercooked on the bottom. A correctly cooked pizza bottom should also have some leopard spotting towards the center. Since we didn't see any of the pizzas cut into slices, we could not really appreciate the "doneness" of the center dough. If the dough just flops downwards then it is not cooked enough. I noticed that many of the later pizzas were launched when the center stone temperature was reading in the high 300's. You should let the stone absorb more oven heat between pizzas. I also recommend sweeping the burnt flour off the stone is possible prior to launching the next pizza. The burnt flour on the stone will impart a bitter taste to the pizza crust. I like to error in getting the stone a little too hot, for I can always put the pizza on my turning peel and isolate the bottom of the pizza crust from burning on the stone. Having trained on a wood fired brick oven, one doesn't have the option of raising and lowering the flame like what you can do on a propane portable oven. One learns about pizza placement over a much larger area of stone and to dome the pizza when you need to stop the bottom from over cooking and continue cooking the top of the crust. Also no commercial oven has flame coming from both the rear and side like the Ooni's L shaped burner. Ooni did this as a compromise since the back burner (as in the Koda 12) was not hot enough. Most professional oven including wood and gas fired have heat from only one side. It all a learning curve for you specific oven. This changes when you go to the Ooni Pro or Karu 16 which is my favorite. You will get a single source flame also from the Gozney Roccbox. Each oven will have it's own cooking characteristics and delay between pizza launches. You will find the thicker stone of the Roccbox more retentive between sequential pizzas. The key is to have fun...which it looks like you are doing. You will one day get a more balanced cooked crust....keep moving forward and thanks for sharing.

Great info and ur pizzas look very nice. Gona check your dough recipe. For the launch, try a quick back and forth move of the wrist as u incline the peel. That might help with consistency

Great information, thank you. I want to buy that oven but I think I’ll buy the brush to clean the stone after each cook. Thanks again, you did fantastic.

This was so helpful. My first cook with Koda 16. 6 pies, 2 burnt to the trash, 2 burnt, and two were Great. I need an IR thermometer and less corn meal. I don’t see you clean the stone in between? The temp guidelines are wonderful! Thank you this was great!!

Well done that man.

i had a Fyra for almost a year and got tired of the inconsistency of the flame so i bought a Koda 16. i won't say the last year has been a waste but there's definitely another learning curve with the newest oven. i'm glad i stumbled upon your video because you've nailed the problem(s) i've been having recently. 1) this last batch of dough i have it just a touch too much on the hydrated side so the launch has been killing me. 2) i've not been more diligent in ensuring my pizza stone is at the proper temp before initiating a launch. add those two factors together and right now, my stone looks a mess. i'll end up doing just a heating session to burn some of the garbage left behind so it'll be easier to clean in preparation for the next pizza night. Thanks for posting this video = )

Thank you so much for this video. I tried my first pizzas this weekend (before watching the video) and they ignited frequently. You've given me some great strategies to improve my method.

Did our first pizza cook out this past weekend. Took me about 4-5 pies before I got the hang of not burning them. I was too concerned with not cooking the dough all the way through.

Thank you, this is very helpful!! My husband bought me the Koda 16 for Christmas. Doing a test run tonight~

I have learned a lot watching you. I have the Koda 16. I actually bought it months ago. I own a resort and a restaurant associated with that resort. I sent it to the resort and they weren't able to get consistent results. I have now brought the oven to my home back to Panama City Panama and I have 2 separate bakes and about a dozen pizzas. After watching you I have ordered a temperature gauge but here's what I have learned. It takes 30 minutes to truly heat the oven up and I was trying to do it in 15. I no longer heated up on high and turn it down because I'm finding that the bottom will burn. I noticed you address this by just waiting. What is working best for me is heating up 30 minutes at a medium temperature and I have no idea what that is but after I get my gauge I will tell you. Both the bottom in the top are cooking well now and my cook time is between 90 seconds and two minutes. When I tried it so hot that I could actually do it in 60 seconds it was too much of a crapshoot to get crust properly cooked for me. We have lots of High temperature ovens in Panama I actually don't order this kind of pizza from them because I don't like undercooked crust. Thank you for your videos I have learned a lot and of all the videos out there you've done the best job on the Koda 16

Thanks, you corrected my problem with the yeast. I was using much less than traditional recipes (even the Ooni recipes calls for 9.2 g for 600 g of flour. I used 10 g for 1.2 kg of flour. Now I'll be using 3 g for 1.2 kg of flour. You are a master ! hats off

Fantastic video, and even better to know I'm not alone in my pizza-making-trials. In fact watching this it's like you were in my head! I think it's fair to say that having switched to the Koda 16 from the Gozney Roccbox, I'm struggling with this particular oven; I thought a limitation of the Roccbox is the single-spot flame at the back meant that you had to turn the pizza a lot to cook it evenly, so in my head the L shaped flame of the Koda was the perfect solution. Unfortunately I'm now not sure if I was right. In concept it should work, but if there is any imbalance between the heat of the stone and the flame (or in other words if you don't hit the sweet spot of cooking both the pizza base and top/crust evenly) the bigger flame also means that you burn MORE of the top/crust at any one time than you would with the Roccbox, while you wait for the base to cook. So far I've had really disappointing results, with lots of charred tops and uncooked bases - it's all been enough to make me wonder if this oven is for me after all. This video has encouraged me to try again, so fingers crossed!

"How to avoid burning" pizza literally on fire @08:26. Awesome video, pizzas look fantastic!

the tip about not using too much yeast makes so much sense. Unfortunately, I suffer from the dough over-proofing too quick at rt, especially for the last pizzas of the session. I use a recipe that calls for 5 g yeast on 1 Kg of flour.... Will need to do some experimentation. Thanks!

Another great video with excellent tips. But I do do disagree with one point. At 3:09 you say that if the stone is not as high as it should be, one can make up for this by putting the pizza closer to the flames. One should actually do the opposite. By putting the pizza farther from the flames in order to keep the pizza in the oven longer without singeing the crust. The same result can be had by turning the flame down. Of course turn the flame back up after you remove the pizza to preheat the stone prior to the next pizza. It is all a learning by observation for each oven model, and fuel. The only other thing that I can comment on is that your fresh basil appeared burned, thus bitter with your cooks. One can add the basil after the pizza is removed from the oven for a nice green ornament. If you want to cook the basil, put it under the tomato sauce. These tips may not be for all, but it works for me. Thanks and looking forward to more videos.

Thank you!🙂

Thank you so much for the videos . I dont have a turning peel yet.Thought it wasn't necessary but watching this video i understood that is a must. My question is whats your routine between each lunch with the leftovers. I try to wipe the stone with ooni brush as much as i can .I did not understand what are you doing.You take the stone out and clean it? Isn't the stone so hot 🔥🔥? Appreciate the help and keep up the videos they are very helpful.

who is eating all these pizzas? whoever this person is, jealous! Great video, some of the best pizzas i've seen coming out of the koda :)

How long time between the pizzas did it end with? What was the ambient temperature during the session? Any wind?

Do you put cornmeal under your pizzas? Great video. Very well done!

Thanks for the nice video! I was wondering , do you clean your semola on the stone in between 2 pizzas? Or you let in burn? Thank you!

I noticed you have your oven next to wooden chairs (by the looks of the video). It stated online that you need 1m clearance around all sides. Is this required or not? As where I want my oven, I won’t have clearance of a meter all around and worried of bringing the wooden fences around it?

I’m confused, you mentioned 430C but a lot of times, I noticed the temperature to be around 350-360. Currently I am having trouble getting consistent results with my digital thermometer. I actually have 2 and both are kind of all over the place (not the +/-4deg as specified). And the 2 infrared thermometers are reading very different numbers from each other. My ooni might say 400C and my harbor freight infrared might read 350C at the same location. Love your Videos BTW. The 20 min rest before final kneading makes a big difference.

Great video, quick question, what is the hydration level of the dough you used in the video? Thanks

What is the launcher you are using, im looking for a thinnish wooden lightweight launcher

It's way easier to launch from the wood if you prepare the pizza on the bench and only pull it on the wood if it's ready. Less time for the dough to connect to the wood

Hello, You mentioned you clean the pizza stone and managed to get all the previous mishaps off it. Any tips on removing the mishaps? Keep it up 👍

Hello. Thanks for the great video. Whats the best tip to keep flour away from dough ? Every time I use some flour on the peel so it doesnt stick , the flour gets burned and the bottom of my pizza will have burned spots due to flour going in with pizza . Its really annoying. Thats the trick ?

Hi! Is a great video. I have a Koni 12 and I make pizza ok 32cm with a lot of cheese. My pizza burn I don't know if the size is to big for the oven

Hi, nice video! I am not sure though if your gas adjustment is perfect. Propane flames should be actually blue (mabye with some slight yellow tips at the top) - this is the most efficient and hot flame's gas/air mix. If it is too yellow or completely yellow (as it looks in your video, not sure if the camera films it correctly), it means the gas/air mix has too little air (oxygen), so the propane doesn't burn perfectly when leaving the pipe holes. Adjustment (slightly opening/closing the air intake) is very easy, there are a couple of videos on youtube. As always, industrial manufacturers tend to choose and set conservative general adjustments with their products (not too much air) but depending on your local situation, especially your location's height above sea level, will require significantly more air intake. Maybe this would be something to consider for your setup? Cheers

Really good video. How long time do you have in between each pizza launch, until the stone gets up to temperaturen?

Well explained, did you know what's the gas (LPG) consumption per hour?

This is why the Roccbox is so much better; it's much thicker insulation beneath and above the stone means that there is no reheat period between pizzas; you can just keep cranking them out!

When I'm making multiple pizza in a row like you did in this video - I get a lot of excess burnt flour on the pizza stone, which makes the pizza taste burnt. Any advise on cleaning between pizzas while the Ooni is still hot? I'm using less flour now which helps but I still end up with burnt flour at the last pizza

Great video, how what percentage of hydration your dough has?

I struggle to find the right size for the pizzas, at the point of weighing the dough in the video @10:00 Is that before the dough rests for 24 hours? or when its ready for making the pizza?

I'm really struggling to solve the burnt pizza bottom issue. Mainly it's happening on the crust only. Any ideas?

On my 420 degrés Celsius on center stone IS very too hot and pizza IS " ferré in French " ( corbonisated )..... No answer .... !!! On voit bien que la pierre est trop chaude , elle est ferrée sur le tour ......lmost important IS ratio température on top / température on bottom ....

How do you get the stone so clean? What are you wiping it down with?

Do you not cook using the door provided?

what's the cubed cheese youre using?

I just tried cooking pizza with gas for the first time, They were good, but some of my Pizzas literally were on fire. I guess it takes time to master it, and maybe the solution is to take down the fire a little bit because it's too close

I just got my Koda 16 a few weeks ago but it doesnt seem to be getting to correct temp. I can have it on full blast for 40+ minutes and stone MIGHT get to 700F

Great video. Came here from Reddit. Curious as to how many grams your dough-balls are? Edit: disregard. I rewatched and saw your scale at 270 grams

Please what about putting parchment paper on top of stone so it doesnt look so grungy …..or is that just pizza decor?

everything online for this oven says 750... soo WAY higher temp.. So now i'm confused..

Do you have a dough recipe you could share ?

For reference how big is the pizza in the video? 10inchea?

Hey guys, how do you clean the stone? I heard you just should burn it Till its clean, but this doesnt really work ... Could anybody help me? :)

how wide is the pizza on the 5:45 mark

no door. is it ok?

How long does reheating take with this oven?

Butiful shipping

If it is sticking, blow under it. It works, pro tip. You're welcome

Think you have it on the peel to long. Base is the main thing.

I don't like Napoletana, how Romana is baked

You leave the flame on high all the time...if I do that, my pizzas would burn very quickly.

Get stone up to 650F. Turn flame to low. Constantly turn pizza. You’re welcome. Nuff said.

how burning pizza xD

Imho, you burnt every one, I am screaming at the screen, turn it, check the bottom, it’s burning, , and you put it back in until it’s burning and on fire ? I am thinking they are all overcooked , If the bottom is burning, lift it off the stone, hold it off the stone with the turning peel, for me leopard spots are not on fire char, but that’s just me.

They are all burned. Burning seems like commonplace

A lot of work, and you still get partially burnt pizza. I think I'll save time, money, and hassle and go to my local pizza restaurant where I get delicious un-burnt pizza.

How many grams/ounces per ball? Thanks. Great video, BEST VIDEO regarding OOni by far.