Well thanks a lot Ooni! NOW you come out with a bigger Koda. Now how am I going to convince my wife that I "need" this oven and still keep my Koda 16 🤦🏿♂️😭😂😅. Seriously, great video Tom. I'm not the first this time but I'm sure glad I saw this. Maybe try to make a pie as big as the space can allow it to. Thanks mate!
I have read some less than complimentary reviews of the Koda Max, especially with reference to use of gas and stone temperature. It’s not the oven for me, but glad it’s not as bad as some people say. BTW, your use of the turning peel is far more aesthetically pleasing than mine!…..
@@tonyfannon7336 thanks mate! Glad you liked it! If you check the video, there’s a banner at the top (when I’m doing the taste test) to the dough recipe
Nice video! I still use my 12g regularly. I never feel the need to use a gas attachment. For me it feels authentic and real to cook with wood. Is there a difference in taste?
It’s the age old debate, some say there is no difference but I really think there is a difference! I much prefer to cook on wood I enjoy the process, but will go for gas if we’re having a party or something
Hi, appreciate this review If we could have a back to back pizza video and proper timing for each one. Seems they haven’t cooked well at 420 stone temp they should have had more colour under Wondering if has far to much heat loss due the size and this glass seems not doing the job 😅
It’s hard to tell especially as this is the first time using the oven, sometimes stones need to be cured and heat up more second time around. Although I will say, we cooked 8 pizzas whilst we had the oven out (some filmed for TikTok and insta) and we had no issues with loosing stone temp
