Ooni Koda 16 vs. Ooni Pro

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Comparison between Koda 16 and the Ooni Pro.
In this video, I make 2 pizzas on the Koda and 2 identical pizzas on the Pro.
Both pizzas are excellent, but the Koda 16 displays better temp control, has a L-shaped flame, and is easy to use. The Ooni Pro is awesome, but is really for the wood purists who want to go gas on occasion.

Опубликовано:

16 окт 2024

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Комментарии : 101

@TeacherFlash 3 года назад

Why is everyone disliking this video, the gentleman has used celsius, give this man a noble prize! God bless you, your pizzas are great

@DJ-up7vi 4 года назад

Hey Tom thanks for the comparison video, just a couple points (constructive I hope..making pizza for 30+ yrs). 1. Keep that flame roaring hot that way the pizza will cook faster and less time for the crust to dry out. 2. Keep your deck swept, believe it or not anything under the crust will inhibit the leoparding of the bottom crust. 3. Try to avoid pulling the pizza out to turn, invest in a turning peel so the pizza will stay on the deck while you turn and you'll be able to turn it more efficiently. Look forward to more videos.

@kramertown 4 года назад

great tips. I think with the space in Koda probably can keep the flame all the way up. I noticed that the second pizza which I turned with a hook had a much nicer overall cook. Thanks for the solid advice. And yes, I think a stone cleaning is due!

@fpartidafpartida 4 года назад

DJP...what do you recommend to use to sweep the Kona16 with? Considering the size of it? Looking for a specific tool you like if possible.

@DJ-up7vi 4 года назад

@@fpartidafpartida Check out this site, webstaurantstore.com, they have a lot of tools. I like the 38" brush/scraper.

@cjm6271 4 года назад

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!

@kmsand5905 3 года назад

I never turn down the heat in my pro… when cooking pizza. Love the flexibility of wood/charcoal vs all gas…. Makes amazing slow cooked meat.

@alireid5874 Год назад

How are you managing slow cooked meat? 🤔

@kmsand5905 Год назад

@@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

@SotoFreddy 3 года назад

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.

@ricorico2384 4 года назад

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

@kramertown 4 года назад

Go for it! They are great for building community! You might order soon as they can take a while to arrive!

@ricorico2384 4 года назад

Tom Kramer yupp they are on massive back order

@neverendingweekend 3 года назад

Ever slow cook anything other than pizza in the pro? Like roasts?

@TBlack99 3 года назад

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.

@kramertown 3 года назад

Hi Anthony, I used the Ooni Classic 24hr proof with King Arthur 12.7% flour. For store bought my go to is Lamonica’s at Whole Foods.

@rollotomassi7437 4 года назад

Ok, 20min and 30min to get 700 degrees. Any idea how long 20lbs propane tank will lasts. If we crank it up? Love the Ooni. 16.

@DJSpecialSauce 3 года назад

Nice video - but dude, you completely failed to show us the underside of the pizzas. Pretty important aspect.

@kramertown 3 года назад

I realized that after the video was done! They were pretty comparable.

@yourmusic6110 3 года назад

Does cornmeal work on metal one?

@TheCameltotem 4 года назад

Hey great video Tom! I've made a lot of pizzas on the pro with wood and charcoal and it's impressive how hot it gets. However I am looking to get the koda 16 since it's ease of use. Much simpler when you have a lot of guests. Would love a comparison with wood in the pro vs koda 16 at full blast.

@kramertown 4 года назад

I think wood will generate more heat, however, I got the Koda 16 over 800F without much effort. I have heard of folks covering part of the front of the Koda to increase the temp however I haven't needed to do that. But the super high heat of wood & charcoal is another reason for the Pro. $499 the Koda 16 is an easy addition to make to your pizza family.

@codymerry6324 4 года назад

I have been using a pro all summer using charcoal and wood, just got the propane attachment and it is way easier to deal with!

@phillipphan1394 4 года назад

Great job. Have you tried comparing them with 16 “ pizzas? And could you explain your chimney config for the Pro? Is it vent full closed and a metal cap fully over the chimney hole? Ta

@fredfrond6148 4 года назад

Phillip Phan he was using gas. Not sure if you need the draft required of wood or coal.

@kramertown 4 года назад

I used the cap for the chimney and covered the chimney hole. And that is because I'm using gas.

@Viva_la_natura 4 года назад

I have the Ooni Pro, the 16" peel fits...BARELY. only if you let it completely flat... if you attempt to lift it even the slightest it will get stuck. There's no way to launch a 16-inch pizza in the ooni Pro. I challenge you to find me one person who does one of these demonstrations who has successfully cook a 16-inch pizza in the Ooni pro. I have.. because I have a hacksaw.. not recommended

@helloworld-g9s 4 года назад

Thank you for sharing this video with us :)

@kevinsage245 2 года назад

True head to head comparison, show 16 inch pizza cook in both please...

@plamenikbor 4 года назад

Why is the flame red and not blue ?

@mechmat12345 4 года назад

Have you tried bread? Do you think you could make bread in the Koda? I've seen people do it in the Pro but not the Koda yet.

@kramertown 4 года назад

I haven't tried anything except pizzas so far. But I'm tempted by the many Ooni innovators!

@AnotherOverTaxedTaxPayer 4 года назад

With the Pro model, I see pictures on the internet that show a wooden handle. Yours does not have one... did you modify?

@kramertown 4 года назад

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.

@AnotherOverTaxedTaxPayer 4 года назад

Thank you, final question please. Out of the two ovens, which does a better job at cooking the under crust (not edge crust)

@kramertown 4 года назад

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.

@anthonyperkins7556 4 года назад

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 4 года назад

I was wondering if the burner shape made a significant difference. I notice the even heating, for sure.

@anthonyperkins7556 4 года назад

@@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.

@samueltesh8068 4 года назад

Your metal peel looks pretty warped. Gonna end up tearing pizzas with it. Get yourself a turning peel

@kramertown 4 года назад

Very good observation! I do have a turning peel. And I'm not very good with it, so I avoided using it.

@martinebisson143 3 года назад

Want pizza dough receipt

@GlubschiaugLP 4 года назад

your peel looks pretty beat up how did the Ooni Pizza Peel hold up?

@kramertown 4 года назад

I used it to cover the opening of my Ooni 3 and the heat warped it (maybe I could clean off the soot!). It still works great and while I'm no expert, it seems like it does the job well. I have also used a small turning peel and a turning hook. all useful.

@GlubschiaugLP 4 года назад

@@kramertown ah yeah the constant heat prob did no good :D well i will order one then :) Thx for the answer boss

@dorian345 4 года назад

yea but you dont really need the pro....does the kota and the pro with wood taste similar?

@kramertown 4 года назад

I haven't cooked on wood with the Pro, but I would expect you would get some more smokey flavors. Is it worth the extra cost and effort? That is for you to decide! I prefer the convenience of gas.

@Nclght 4 года назад

I've been debating between these two myself.. debating whether the smoke flavor is worth the extra money and being less convenient. I think I've concluded I'll go with the Koda 16 and do this... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J9Zysw80EQU.html

@rowboat27 4 года назад

@@Nclght from what i've heard... the pizzas cook so fast that the wood/coal dont really impart any noticable flavor. Seems most purists who prefer wood/coal say it does, but i just think thats them justifying it to themselves. I just bought the Koda 16. I agree with Tom- Koda16 from what ive read and seen in person has better temp control and is easy.

@Nclght 4 года назад

@@rowboat27 One time and only once using wood chips in my Pizzeria Pronto imparted wonderful smoke flavor on a Margherita pizza and it was only a 2 minute cook.... I can't seem to recreate it but it was awesome!

@rosariacarlostella9105 3 года назад

Hello @@Nclght have you tried this? I’m leaning toward the 16 and was wondering the same as everyone else

@dapete 4 года назад

How many pies can you crank out in the middle of the desert? Asking for a friend...

@kramertown 4 года назад

It makes a pizza in 2 minutes. So, reasonably 15-20 per hour. Maybe 25 if you had queuing system just right. Seems like a great idea! :)

@katherinehayward1740 2 года назад

thanks for your info

@LulluTube 4 года назад

Camberzola?

@kramertown 4 года назад

I was hoping no one would notice :) en.wikipedia.org/wiki/Cambozola

@jepgato6657 4 года назад

Great job! These comparison videos aren’t easy to do lol. The Koda 16 gets so hot the peel starts to warp huh?

@kramertown 4 года назад

It is funny how many ways there are to mess them up! I'm enjoying doing them and learning about the ovens. I think I warped my peel using it to block the opening of my Ooni 3. That was not a good idea! :)

@mrdilligaf1968 2 года назад

In Australia they are well over $600. Cheaper and easier to get pizza delivered and do nothing really.

@kramertown 2 года назад

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.

@the-bu3lb 4 года назад

I thought the pro came standard with the wood burning. If that’s the case instead of using the extra add on propane attachment for 90 bucks u should of did it as it came to do a real comparison

@kramertown 4 года назад

Good point. When comparing Pro w/Gas to Koda 16 you need to add $100 to the price. So $499 Koda vs. $695 Pro means you really need to prefer wood as an option.

@marcxxx2769 3 года назад

Um zu dieser Erkenntnis zu kommen braucht wirklich niemand dieses Video! LOL

@TomTom-iy1wf 3 года назад

Hello and thx for the video and finally for u the best is ?,,

@wesleyrudd215 3 года назад

Ooni karu is another fun toy. Good looking pizza

@kramertown 3 года назад

Thanks!.Agreed re: the Karu. The Ooni line is expanding nicely. I love the extra size of the Koda 16, but the Karu would be a sweet camping side kick.

@richardcarver15 2 года назад

Somehow you made cooking a pizza for 2 mins feel like 2 hours.

@InfiniteAmbition420 4 года назад

nice

@David-S- 4 года назад

Te falta la pala pequeña, redonda para girar sin sacar del horno, no pierde temperatura...la masa

@kramertown 4 года назад

Agreed! I need to keep the pizza on the stone longer!

@Cometocanadabut 4 года назад

For some reason o enjoy making Pizzas more than I eat them

@kramertown 4 года назад

You would be an ideal friend! Joking aside, there is something therapeutical about the focus required to make a good pizza, so maybe I agree :)

@gray_gogy 4 года назад

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

@gray_gogy 4 года назад

Though after battling with kneading the dough, once you've finally made them into nice smooth balls, that is just so satisfying

@jpopescu 3 года назад

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!

@kramertown 3 года назад

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