Ooni Koda 16 Pizza Oven Review with Real Time Pizza Build & Cook

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Today we tackle the Ooni Koda 16 Review after about 40 pizzas made with this oven in the past 45 days. In this video, we'll walk through the pros and cons as well as discuss all of the features of the oven that you're wondering about, as well as show you how we make a pizza from start to finish in real time.
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The Ooni Koda 16 is a pizza oven that allows you to make up to 16" pizzas at a price point of right under $500.
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Опубликовано:

14 окт 2024

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Комментарии : 123

@budlloyd3127 4 года назад

man that's a good lookin pie!

@elkohr5314 3 года назад

Pie????

@budlloyd3127 3 года назад

@@elkohr5314 nickname for pizza - pizza pie, then we shorten it to just pie lol

@goosebread4560 2 года назад

This nigga coughed all over that shit the whole time my g

@onepizzaboy3369 4 года назад

Hands down the best review I’ve seen on this oven. Top work, thanks.

@TheBarbecueLab 4 года назад

Thanks for the kind words Rob, glad it was helpful.

@onepizzaboy3369 4 года назад

The Barbecue Lab - it definitely was. Picked up a Koda (not 16) yesterday. First ever pizza oven so I’ll be watching as many tutorials as I can!!! Wish me luck! 😂👍🏻🍕

@TheBarbecueLab 4 года назад

Best wishes on your pizza journey Rob!

@onepizzaboy3369 4 года назад

The Barbecue Lab thanks! First try tonight. My dough wasn’t great but the Koda was brilliant. 👍🏻

@yourmusic6110 3 года назад

Just the measurements of the openings so u know its limitations so no bread making unless low height bread thank u no others gave measurements

@dannoble8662 3 года назад

I ordered a Koda 16 here in Canada in March, it finally arrived in September. While I haven’t experimented making my own dough, we have an Italian market nearby and I have purchased 00 pizza dough from there. A few hard lessons learned. Pitching a pizza from a steel peel is hit or miss as they risk sticking to the peel. A large well floured wooden peel is very much a smoother operation. If a hole develops in the middle of a crust, it is tough to get a strong repair. I’d say 70% that I try to fix end up failing. That being said, a week after the oven arrived, and after 4 test pizzas, we hosted a family gathering of 12people in our back yard, well spaced. My wife wanted us to order pizza for the crew and make a few testers. I convinced her I could do it. In the end, I probably cooked 12 pies over the afternoon with only a couple of minor issues. Two disasters which at 900*f, burn off in a few minutes. Even the disasters tasted great. Overall a success, and cooking 12 pies in an afternoon, you figure out a thing or two.

@geofflinder589 3 года назад

I've had my Koda 16 a little over a month, and I love it. Been making pizzas every week with it. There is a bit of a learning curve so you don't set the pizza on fire because this thing gets wicked hot.

@TheBarbecueLab 3 года назад

It does get wicked hot, and we found the learning curve to be something we went through as well. I think we launched our first pizza and it stuck to the peel so bad it created a giant hole in the center. After a bit of experimenting, we've found our way and love having pizza on the menu every week that we can make at home. Have you tried cooking a steak yet?

@Q.b.9378 4 года назад

Very good review. The measurements, weight and notes about the legs were really useful. Thanks!

@mrdilligaf1968 2 года назад

One fault with many ovens is that the heat is allowed to escape during warm up and takes alot longer and inefficient. I bought a Bakerstone and made a steel cover for warm up across the entrance

@arjay1140 4 года назад

What a fantastic end to end review, instruction video! Thanks for posting. Off to check out the rest of your channel......

@TheBarbecueLab 4 года назад

Thanks Ar Jay! Glad to have you and hope our content is helpful. Best wishes!

@stevethach3340 4 года назад

Thanks for the video! I just got my camp chef pizza oven and I realized I had no idea how to work with my dough! Good work!

@TheBarbecueLab 4 года назад

It takes some practice, but you’ll get it. Happy pie making Steve!

@nosubtv4242 3 года назад

Got one on order. Made my mouth water when you was eating it

@TheBarbecueLab 3 года назад

I think you're really going to enjoy it! Getting the dough to launch is what took us the longest to figure out, so don't get frustrated if it takes you a few tries. Congrats and have fun!

@charliedinh1024 2 года назад

Easy to assemble, good strong materials, feels good, looks good.

@TheKhs100 3 года назад

Since the stone temperature seems to be very important in order to get the bottom properly cooked I would consider the following. The bottom stone is rather thin and even if hot enough when sliding the pizza inside it would cool down rather fast due to the low mass. I would consider buying another stone an dubble up, thereby it would retain more of the initial heat longer to avoid burnt edges and a soggy bottom. Even better if Ooni could make a thicker stone or maybe arr a burner under the stone. What do you think?

@PchelaUbica 3 года назад

Roccbox is way betteer. But smaller size pizza

@Hey-Googootz 2 года назад

AWESOME MOUTH-WATERING VID!

@nimasobhani177 3 года назад

Fantastic and in depth Review - Perfect thank you!!!

@davy1972 2 года назад

Thanks so much for covering the internal dimensions.

@richardtwardy 3 года назад

Man that’s a pizza every other day. That’s dedication

@thegingerpowerranger 3 года назад

Man that pizza looks absolutely delicious

@TheBarbecueLab 3 года назад

Thanks! It was delicious.

@MGoldwich 4 года назад

How long does a tank of propane last with that oven? How many pizzas can you do if you only cook 1 pizza each time (15 min preheat, 2 min for pizza)?

@fellner593 3 года назад

You will use 1.3# of propane an hour. So a 15# tank will net you roughly 19.5 hours.

@TicklerDude 4 года назад

I get the best crispy crust if I turn the flame down to half after I put the pizza in the oven. The pizza takes about 3 minutes total to cook and I turn the pizza 4 times during the cook. There’s no need to cook a pizza in 90-120 seconds.

@mikeries8549 4 года назад

We do the same thing in our regular oven. We toss the stone in, turn the oven on broil for a half hour, then turn it to 425F, cook pizza about 8 minutes. Then we take it out stone and all and let it sit for 3 or 4 more minutes to get that crispy crust.

@AnotherOverTaxedTaxPayer 4 года назад

Great video. I would love to see your opinion for the ROCCBOX pizza oven in comparison to this Koda 16

@TheBarbecueLab 4 года назад

I’d love to get my hands on a Roccbox to test. If we ever do, you know we’ll put up a full review. All the best!

@AnotherOverTaxedTaxPayer 4 года назад

@@TheBarbecueLab not just a test, a comparison. 😀

@mikepag 3 года назад

Great video. Thanks. Can the regulator be swapped/converted to natural gas?

@TheBarbecueLab 3 года назад

We're using it in the propane setup right now, but there's a natural gas conversion kit that you can order for the oven for $49. Here's a link to the conversion kit if you want to check it out - www.thebarbecuelab.com/recommends/ooni-koda-natural-gas-conversion-kit/

@naturally-logical 3 года назад

I wonder if the Koda 16 can *cook a bunch of pizzas continuously* for a larger gathering, or will the stone loose the necessary heat without recovery time? If recovery time is needed, is it like one minute, or more likely several minutes? The Roccbox seems to be capable of a continuous bake, also has the thicker stone. I however would like to get the Koda 16, simply because it has the flame regulator on the side, not on the back... If it can manage 10 pizzas in a row...

@TheBarbecueLab 3 года назад

That sounds like a great future test for us to film. We haven't had any problems getting the Koda 16 to heat up between pizzas, but we're not throwing them in every 90 seconds back to back either. We usually roll out the dough while one pizza is cooking, and then once the peel is finished being used pulling the finished pizza out of the oven, we then take the freshly rolled out dough and build the next pizza on the peel. Since it takes us 60-90 seconds to build the next pizza on the peel, there's that much recovery time in between the pizzas that we do since we only have the one peel, and we don't have any problems with the bottom of the crust being done. Still, that's a great question that maybe we could answer with a video at our next pizza party (if we're ever allowed to gather together with people anytime soon) Thanks for the idea!

@BillyDee159 3 года назад

Wow, great video, great looking pizza

@scarab40 3 года назад

cheers dave, nice video. I might just get myself one of these /Joe

@TheBarbecueLab 3 года назад

Thanks Joe, they’re a blast to cook on!

@gunshipgray4295 2 года назад

I found the max temp I could reach was 700 degrees F here in Colorado at 6,500 feet MSL. Still plenty hot……

@ancientremains1814 4 года назад

Thanks a lot for this helpful video. I would like to know if this oven can also cook a NY style pizza, with a crispy bottom, no flop when picking up a slice.

@TheBarbecueLab 4 года назад

That's a great question. We have cooked larger pizzas in the Koda 16, but to date the pizza dough we're using is really a Neapolitan pizza dough, which has a different consistency when compared to NY pizza dough. This oven will do NY style pizza, but you'll want to use a NY dough recipe and probably turn the oven down to Medium to give the bottom of the crust more time to absorb the heat to keep it from flopping when picked up.

@ancientremains1814 4 года назад

@@TheBarbecueLab That's exactly the method that I was speculating on. I've been using a no-knead 48-72 hour room temp and cold ferment dough for a couple of years with my home oven and a baking steel, which happily enough provides 635 °F surface temp on the steel, allowing to bake amazing NY style no flop pizzas in just 4 minutes. Recently I moved into a house with a romantic backyard and ordered my Ooni Koda 16 that is supposed to arrive in a few days. My wife is stoked on NY style pizzas and hates the flopping thing while I'm literally craving for Neapolitan pies after years of NY style. I'm afraid she's gonna win the race. 😁 That's why I asked.

@ancientremains1814 4 года назад

@@TheBarbecueLab My first bake with the Koda 16 was epic! Using the same dough recipe as usual, which is a 24-hour room temp + 48 hour cold rise 62% hydration dough, and San Marzano tomatoes with fresh mozzarella and Gruyere cheese with some fresh parmesan, oregano, sea salt and fresh basil, the first pie was baked 90 seconds with maximum flames, and it came out more than amazing! It had exactly those flavors and leopard spots that I have never had with my baking steel in the home oven. This pie was as Neapolitan as a Neapolitan style pizza can be! I'll never forget this abundance of taste and flavors! The second one was baked with minimum flames (using our trick) for about 4 minutes, and it came out NY style right away, no flop, crispy in the middle underneath. Although this second one was still better than my best baking steel pizza ever, my wife and I both found the first pizza (Neapolitan) to be the better one since it had all unique characteristics of an original Neapolitan pizza of high standards, and it worked perfectly with my dough recipe which I had optimized for the baking steel in the home oven over years. Frankly, I never ate such a delicious pizza! Koda 16 has lifted me up to the highest dimension of pizza making!!! I am soooo happy to have it!!! 😀😊😊😊

@ancientremains1814 4 года назад

Enjoy these 5 pics: ibb.co/ftxcwSv ibb.co/hDrXzGH ibb.co/N9vXDxQ ibb.co/r3sVF8j ibb.co/whNJy42 I forgot to mention the Greek kalamata olives. First pic shows NY style pizza with super low flame. All other pics show the Neapolitan pizza.

@gianlucaalessia5538 3 года назад

So what temp did u get the stone to? How long did it take to hit your target temp? How many hrs would you say the tank would last you?

@TheBarbecueLab 3 года назад

Our laser thermometer tops out at 700 degrees, and anything above that just says “HI” - so we had the stone to that point on the thermometer. From a time perspective, we usually turn on the fire and wait about 20 minutes before we launch the first pizza. It may come up to temperature before then, but that’s about how long it takes us to head back inside, roll out the pizza dough and get the toppings on. Regarding the tank longevity, I really don’t know. I haven’t ever timed it, but it lasts a long time.

@gianlucaalessia5538 3 года назад

@@TheBarbecueLab awesome!! Thanks for the input, definitely helps a ton.

@ElkhornRich 4 года назад

Well done video, though would have liked a bit more judgement on the oven. But, I was tasting that pizza you made. Thx,.

@keesjanhoeksema9575 4 года назад

If You remove the stone It is way lighter to move, B flipping the stone after use the burner will cause the underside to become clean!?

@Quadplum 2 года назад

Is this pizza oven exclusively for neo style pizzas or can you also cook regular pizzas with a lot more toppings?

@TheBarbecueLab 2 года назад

You can use this pizza oven for regular pizzas with a lot more toppings, but the high setting on the propane dial is for Neapolitan primarily. You'd need to lower the gas to medium or low and make sure you're rotating the pizza, but it does a great job with New York style and even Chicago style. You just have to dial in the right heat for the job.

@Quadplum 2 года назад

@@TheBarbecueLab Thanks for the response! Just ordered one

@amaurysanchez3450 3 года назад

Lower the flame after your pre heat...water and cough drops are in order also. Don’t cough over my pie. Other than that thumbs up review.

@mikedisher30 3 года назад

It's good for flavour just a bit though

@Madgitty2 3 года назад

just awaiting my 16, i have been making pizza fir my normal oven with a 72% hydration, is this to high for ooni or is there a better level, thanks

@TheBarbecueLab 3 года назад

We've used hydration levels both higher and lower than 72%, and they all produce a slightly different crust in the end. We learned a lot when we read "The Elements of Pizza" by Ken Forkish. If you haven't given that one a read yet, we highly suggest it.

@rosemariedoelle4024 2 года назад

I would like to see the transfer from the board to the peel. That is where the struggle has been

@TheBarbecueLab 2 года назад

Great minds think alike Rosemarie! Our next videos that are coming out here in a day or two are on exactly that topic. Just finishing up in editing, and we will have them for you shortly.

@tonyhodgkinson7026 4 года назад

Do you have any videos cooking a different style ?

@TheBarbecueLab 4 года назад

We have some planned, but what type of style would you like to see? You never know, we might just make it happen!

@chefls1 4 года назад

Great review!

@TheBarbecueLab 4 года назад

Glad you enjoyed it

@rash6800 2 года назад

Which is better, the ooni koda 16 or ooni karu (multi fuel) 16..?

@TheBarbecueLab 2 года назад

As luck would have it, we just released a comparison video on those two ovens. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AyPc0upj7G4.html

@charlesrose7212 3 года назад

Great review. Thanks!

@desun75 3 года назад

Did you cook on high after the launch of the pizza?

@TheBarbecueLab 3 года назад

I don’t think we changed the settings on the unit once we launched the pizza. You can certainly turn the oven down once you launch for more control.

@ittotaq 3 года назад

debating on this or a wood fired oven.. wood fire seems so much hassle if cooking one or two pizzas.

@TheBarbecueLab 3 года назад

When I think about these two options that you've brought up, I think about them in more ways that pizza. An outdoor wood fired oven for me is about pizza first, but a whole lot of things second. Breads, roasts, vegetables, and more. While the Koda 16 can certainly do a few of these things, it's primarily a pizza machine. It can crank out pizzas one after the other with hardly any time between. We wanted to do a sourdough bread the other day, and it's just not tall enough. If you're just thinking pizza, this is a great oven for that. If you want more, then a wood fired oven might be the one for you.

@ittotaq 3 года назад

@@TheBarbecueLab how much hassle is it to cook just one pizza for a woodfire oven? I was hearing 20 minutes just to get it going.

@TheBarbecueLab 3 года назад

@@ittotaq It does take 20-30 minutes to get a wood fired oven up to the heat that you want to cook good pizza, but it all depends on the size of the oven. The Koda 16 can get fully up to temperature faster than a wood fired oven, but we still heat it for 20 minutes for good measure to make sure the stone is as hot as it can be.

@MalagooMukbang 4 года назад

Cool Content, Keep the Grind Up!👑

@SuperKingslaw 4 года назад

How does it do with frozen pizza?

@javiertaramona5982 4 года назад

I just got mine after waiting 3 month but It is so good🙂

@davidgafford6013 4 года назад

Awesome! I hope you really enjoy the unit as much as we have.

@deldeek 3 года назад

how easy making and prepping the dough ?

@TheBarbecueLab 3 года назад

It's not too hard to make the dough yourself. Ooni has a great recipe for dough on their website that we like to use, and we make it the same day. Most recipes for dough have over a day of prep usually, but Ooni's is a same day dough. Simple ingredients, not hard to make.

@deldeek 3 года назад

@@TheBarbecueLab ok thank you , making a great pizza starts with a great dough , ordered the oven and it’s on back order unfortunately, but should be worth the wait

@easyrider1854 Год назад

Have a Koda. It's okay. Just bought the Halo.

@indyvin 4 года назад

What was the temperature of the stone, and how long did it take to reach that.

@adist.3627 3 года назад

Imagine if you actually paid attn to the video...930-932F

@indyvin 3 года назад

@@adist.3627 Up yours.

@AcousticNRG 2 года назад

sit my dough is allways very elasticy for some reason>?

@MrBulletpoint 3 года назад

Prefer the mozzarella to colour a bit. Looks like your dough browns too quickly, perhaps you have sugar in the mix that you can leave out

@TheBarbecueLab 3 года назад

We’ve been really happy with the dough recipe from Ooni. We could get the cheese to brown more, but in this video we were trying to show how quickly a pizza could be done as the main focus.

@ryanpytleski1907 3 года назад

Remarkable

@TheBarbecueLab 3 года назад

It takes grilled pizzas to a whole new level.

@chef4oh1 3 года назад

A good review should have the steps to good matainence and cleaning. Even show how to adjust that lousy yellow flame, just like on a bbq, a good fire should be blue for proper heat and your health as well. That yellow flame you show inside the oven must have the smell of propane present (improper mixture of the fuel and air) Are there air jet on this unit to adjust the air along with the propane to obtain a nice blue flame??? Also safety, some vids show this unit is used indoors and some outdoors. Is the regulator included with the oven? What is the oven floor made of, any asbestos in the material. What is the unit made of stainless steel, aluminum ,cast aluminum ect. You have a better review for pizza and flour than this oven. This review convinced me not to purchase this unit Thank you.

@ramblinman7153 4 года назад

I need more than two toppings on my pizza.

@TheBarbecueLab 4 года назад

That’s the beauty of your own pizza oven. The sky’s the limit.

@vesapekkalindgren9563 4 года назад

00 tells ash content of flour, not how fine it is. These are in Italian law. www.edizionieuropee.it/LAW/HTML/24/zn4_03_057.html

@plamenikbor 3 года назад

the burner could not be worse

@zulmasteffanisaldanahuaran5946 Год назад

Porque chucha hay weones que se quejan de su tos en los comentarios? fijense en weas útiles. Lo que puedo rescatar del video es que el broder dice que es horno de 16", pero no entran pizzas de esa medida, sigiere hacer de 12" o 15". De todas maneras no brinda mucha informacion clave, dice la misma wea que todos...

@j.d.akachitodee3350 3 года назад

Fire wood only Alfa one .. is better

@TheBarbecueLab 3 года назад

I’m intrigued by the Alfa One but haven’t gotten hands on with it yet. When we get a chance, we’ll certainly turn on the cameras and report back.

@tiredoldman5329 2 года назад

I cant see that thing being worth 600 dollars.

@steveluvbar 4 года назад

The edges are too much dark, someting wrong my friend

@michaelmcgillicutty639 3 года назад

Great video but you coughed up all over that pizza

@Whalebone471 3 года назад

Sort that cough out bro !

@desun75 3 года назад

Who keeps coughing?!

@TheBarbecueLab 3 года назад

Probably that guy that's talking. I think he had a cold when he filmed this.

@retroghost2293 3 года назад

take a bite eat the raw dough in the center and for god sakes man take some zantac

@fabiogallo8320 3 года назад

Hey, I have been making pizzas since I was 6 years old with my father and grandparents in Italy and for 35 years old I have made pizzas here in the United States New York, Miami, Connecticut. This dough that you are using for this oven is not the correct one that is why it looks so ugly The pizza falls even the Slice that you have is proof in your hands The oven cooks well you can see it below the pizza the edges and above but the dough is not for that oven sorry for the criticism, Fabio Gallo Chef.

@paul6497 2 года назад

Brother get yourself a glass of water before you make a video. All that coughing while cooking is just nasty.

@walterrussell7584 Год назад

You’re on drugs if you pay 600 bucks for that

@NiSHAN256 4 года назад

You call that a review?! lol.

@StelianoM 3 года назад

Its a great oven.. but your coughing was very annoying..

@kalaharisafari7648 3 года назад

Only on RU-vid would you get clowns thinking their are doing a review of a gas pizza oven when in fact all they did was make a pizza🤣🤣

@Balooba11 4 года назад

You need to reduce the flour. It turns on fire in your oven!

@charlestruppi7793 4 года назад

Bingo. As a Neapolitan born lover of pizza there, not only will the flour burn but it will also give the pizza a bitter taste. Part of the beauty of a Neapolitan pizza is the simplicity but the intense flavors of the few individual ingredients: San Marzano tomatos, fresh basil, excellent fresh mozzarella, EV olive oil and a high hydration dough that’s matured properly to give the dough a specific taste. Generally speaking, he does a a great job, but the excess flour has to go.

@TheBarbecueLab 4 года назад

Yep. It took us awhile for us to get used to launching pizzas without them sticking. I guess I shouldn’t have used some of the footage from our earlier pizzas with extra flour.

@mikeries8549 4 года назад

You want pizza dough on the verge of sticking to your hands. If it's not sticky there's too much flour.