Ooni Koda 16 Unboxing | Secrets from Ooni Head of Engineering 

What a hack!

Heck yeah! The NY style is amazing in Koda 16. Using ultra low and even killing the flame turns your Koda 16 into a little deck oven and crisps it up really nice! Check out the recipe in Pizza with Rosehill Sourdough!

🎉🎉 merry Christmas to you 🙌

Thanks John! So glad you enjoyed it!

Hear that Ooni?!? 😂

Awesome! So glad you love it!

Always use high to heat and re-heat the stone. Low and ultra-low is for baking only. Good luck with your pizzas 🙌

More water = more energy. Many people think this means higher temp but it actually means lower temp for longer. Because at high flame like you saw the toppings burn. If you’re using a Koda 16, get the stone to at least 400C then launch and leave the flame on high until the crust starts to puff up. Then cut the flame completely or use ultra low. Then at the end, turn the flame back up for some color on top, once the bottom is cooked. I call this the high low high and it works better for most pizza styles than just blasting on high

Check the temperature with a laser gun bro.

i have the same issue. i don't understand why the Koda wasn't made with a door like the Fyra. i loved my Fyra but having to keep feeding it was a pain so i switched over to a constant heat source design. i'm crossing my fingers hoping that the ultra low setting will make a difference since i forked out the mega bucks for the Ooni offered Detroit Pizza pan.

We have a Koda 16 and found that for us, the best approach after we’re around 750f in the center is as soon as we launch, we turn off the gas completely and let it just sit for about 1 min (turning it at about 30 seconds) - then we turn it back on after that minute and set it on low and just finish as usual. Adds maybe a minute to our cook time, but we get great results (we do not like black and only very limited leopard spots on our crust).

@@billk8429 i've played with that technique also... kinda takes away from that "90 second fire baked oven" concept we were led to believe was possible. thanks for the reply = )

He does mention that if you want a crispier crust on the bottom that you can try to do the California style of baking and his “high low high” method and get it in for a longer bake (2-4 mins) by adjusting the temperature with the flame adjuster as you bake. 90 second Neapolitan style will have a bit of a flimsy bottom. I wouldn’t say that is undercooked but more of a preference. He mentions letting the bottom of your pizza tell you when you think it’s done. Give it a try. Hopefully it works.

Let me know how it goes!

It’s fantastic for my California style and other Neo-Neapolitan styles

Ultra low ftw!

Yeah totally! Although Karu 16 with the door is the best one for baking. Higher ceiling and the door traps in more heat for a more stable environment.

@@rosehillsourdough thanks! Yeah makes sense 🙂

That’s correct. The pressure is different so the injectors are different. Ask Ooni support to send you the injectors for the US model. They are larger. If you just throw a us regulator on, it will be underpowered

Absolutely! I recommend Karu 16 for bread as it’s taller inside.

Hey Rich! Check out my “my first ooni pizza” video. I think you just need to turn the flame down. It’s designed to make Neapolitan pizzas when the flame is on high, but for other styles, you just need a lower flame setting. It’s a LOT of heat so there is a learning curve for sure. I hope you keep using it and I’m sure you’ll love it 🙌

@@rosehillsourdough It may be possible, but extremely difficult. If you are off by an inch toward the flame while turning a 12 inch pizza, dinner is ruined along with your evening as it goes up in flames.

@@Rich4098sounds like maybe your dough may have sugar in it? Or maybe too much flour on the peel when launching? I’ve never had a pizza combust in the oven. I’m happy to help diagnose if you want to get the most out of the oven 👍

@@Rich4098 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PumDiAXuq5k.html

It's definitely NOT fire and forget - you NEED to spend time understanding the heat dynamics and pay very close attention when making a pizza. Been using mine since June and I've had some not very good outcomes and some glorious ones. The composition of the pizza base makes a huge difference - moisture content and (if you are using pre-made dough) sugar content. I've played with cast iron skillets stuff briefly and the garlic prawns that this thing kicks out FAST are gorgeous. This is NOT a tool for someone who thinks it's an outdoor version of their kitchen oven that you can slam something in and come back a bit later and it's cooked - this requires some learning, experience and (probably most important) constant attention when cooking. But when you get it right it is SO far beyond what you can do in a regular oven. And not just pizza.

It should be attached to the oven or somewhere in the box. If you don’t have one, reach out the customer support 👍

@@rosehillsourdough I found it. It was attached to the bottom of the oven. Is it possible to use this oven indoors or is the heat too great?

@@user-zd9xi4xz7k nope shouldn’t be used indoors

So that’s where your eyebrows went!

It does the flame is just much harder to see. Much easier on Koda 16

The table temp under the oven isn’t too hot!

I’m the guy who discovered it so I figured it was worth a share!