Hey Tom . Love ur vids. Did you get this latest model yet? Dont see a video review on it from ya. As of now its only gas? Love that wood fired flavor lol Cant wait to see a review on it. All the best
How many sides would each pizza cook from? If it’s only one then each pizza would need to be turned three times wouldn’t it? Sounds like spinning plates 😂
I like the glass shield and temp gauge. A new 16 with these features would be cool, but I have an infrared gun thing and the Koda 16 is widely discounted now so think I will go for that.
Before i bought my first pizza oven i thought a huge one would be great i could make 2 pizzas at the same time now two years later i think i was wrong putting 2 pizzas into the oven turning them and everything..... No thank you 😅
Can you please make a video when you receive your pizza oven please. Been wanting one and I believe you will be more thorough with your review than any of the other videos I’ve seen about the new pizza oven.
If I need to buy a new pizza oven, absolutely not from Ooni. Ooni tends not fix any fixable fault and no add-on features. They just have new model and leave you in the dust.
It will heat up faster, and retain heat better. Also, the stone is 20mm thick, whereas the Koda 16 is 14, or maybe 16. But it's a good deal thicker so that will help it retain heat too.
I wonder if it is possible to only use 1 side if you just want to make a couple of pizzas with no haste and what effect it will have on the fuel consumption 🤔
yes it has 2 burners you can control separately. And while I'm no engineer, logic seems that running 1 should use half the fuel as running both. And if not half, a lot less.
@@Bigheadedwon it will also take longer to heat up, hence the question. But this will definitely be a game changer if it does wat it is supposed to do💯
I 99% will be buying one, I do find it odd that the actual dimensions of the stone are like 21x26" I was REALLY hoping for 24x24 so I could make my own party pizzas. But it looks like 21" will be the limit. And I'll be absolutely making 18"'s on a regular basis for large NY slices. My only hope is the gas knob isn't as sensitive as the other 3 Ooni ovens I've used. I always struggled to get NY temps on my Koda 12 & Karu 16, and a friend's Koda 16 I used once. The temp thing is the only reason I'm not 100% sold on it. If I see a review that shows it can hold a steady 600-650f temp I'm all in.
Thanks for the comment, and i agree, it would be great to be able to hold a steady lower temp for longer pizza cooks. i have an 18" pizza pan that i plan to use when this oven arrives. Just out of interest, what weight dough ball would you suggest for a 18-20" pan pizza? im thinking 550-600g?
@@TomVoyageuk in America pan pizzas are way thicker than a NY. If it's the same over there. 550 would be far too small, that's about what I'd use for an 18" NY style. I do mine on the slightly thinner side though. I'd guess somewhere close to 1000 for a pan pizza. That's Pizza Hut US style, I don't know how a Pizza Hut pan is over there, but if it's like the US they're decently thick. And around 1250 for a 20" pan. And 650'ish for a 20" NY. If you don't make a video of this monster pan pizza, you should at least take a few pics and toss them in one of your videos. I'd love to see it.
Its this one i have for sale on my amazon page - www.amazon.co.uk/dp/B077LKP9R5?linkCode=ssc&tag=onamztomsande-21&creativeASIN=B077LKP9R5&asc_item-id=amzn1.ideas.364F3MG6E6ZK0&ref_=aip_sf_list_spv_ons_mixed_d_asin&th=1
@@TomVoyageuk thanks Tom always had my eye on those to go with my Weber but always struggled to find one. I’ll take a look and if I get one I’ll be sure to use your link
