I literally just got an Ooni Koda 12 earlier this week, and I'm using your NYC-style recipe that you posted recently (the dough is in the fridge right now), lol. And NOW I gotta worry about seeing some "best oven" competition. Ah well, at least I'll have pizza to comfort me if my team loses, lol.
I have a Pizza Party Ardore. I knew the winner before watching video. Call me biased but I have Saputo biscotto in my oven. The base is perfect every time and never burnt. Plus I can cook at a higher temp than in an Ooni 3 (which I own) or a ooni pro or Roccbox (both of which I've used extensively) so I get greater oven spring. I love the burner on the Ardore as well as it distributes heat evenly whereas in the Roccbox you'd better turn pizza early on due to intense heat at the back.
I have the Ooni Koda 16, a much better technique to use is this. Crank the flame up all the way, let the stone temp get over 900 degrees Fahrenheit. Then put your pizza in and turn the flame off and rotate your pizza about every 30 seconds. After about 90 seconds turn your Koda 16 back on and dial the flame down past all the way, which is past the lowest setting which you can do by pushing in the knob and rotating the dial you can all but make the flames disappear. Then rotate again every 30 seconds roughly and do another 90 seconds for a cook time of about 3 mins. You’ll get a longer cook time which will get your crust about perfect “crounchy”.
@@davidmatias6239 , it will, you have to do it like your going to ignite the flame. That is if you have a Koda 16 model. Here’s a link to show you how. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-024m_mahojo.html
@@mechmat12345 still the best. In Europe you can get Ardore, but if you add little bit more money you can buy Zio Ciro Subito Cotto Mini which is slightly better choice, i think
No surprise here... I was lucky enough to get my ardore when you could still get them shipped to Canada and the price was the same as buying a Roccbox here. Lucky I bought before the price jump.
After putting many months on the Ooni Koda 16 I’ve acquired some observations on it . 1. It’s a high quality oven. 2. It has a learning curve. 3. Put your time on it and you’ll perfect your method. It appears all these small ovens have limitations which the most glaring one is space. That means you’ll have to learn it well before you master them. Speaking only for the Ooni, get that stone over 900 degrees Fahrenheit before you launch the pizza and follow the methods below as described. I always use San Marzano tomatoes or San Marzano style, the rest of the spices is just preference and buy yourself a big block of low moisture mozzarella and grate it yourself. Bagged store bought cheese is usually junk. We’ve found that a 3 blend of cheese in this order works well, mozzarella, provolone and Parmesan 60-25-15 percent.
Well said. I too have had an Ooni Koda 16 and put my time in. I've been making pizza in a home oven for about 30 years and this is very different. I agree to get that stone real hot before launching your pie. I also cut back on the burner right before launching. This gives a more even cook on the top compared to the bottom. One of the most important things is you've got to turn the pie as soon as the crust is set up. If you don't, you'll get too much char on the pie in the back left hand side of the oven. The heat is really concentrated in the corner. Once you get the heating of this oven down, you can make some fantastic pizzas! Great shootout, but I can't agree on the thumbs down on the Ooni. I'm way biased because I have one and love it. If you don't have a pizza oven, go out and get one. It's addicting my friends!
@@Noskunk4me I agreed with you I have the small ooni gas oven and i am completly satisfied . At the begining i let the oven reach temperature and I didn' t reduced température when i slide the pizza and it was little burned by the edges ,But over time i reduced temperature bevore sliding the pizza and it turn out perfectly . As tony said you need to know your oven ......I am a chef and i am 100% happy with my ooni oven.
I have a Qubestove and bought the natural gas add on. You have to warm up the stone first with the door closed. And, if you rotate the pizza and use hardwood pellets, it does a very good job. The Pizza party oven is clearly larger and more expensive, but the other 3 are very similar in use in my opinion. Vito, keep doing videos, because we love you. I just want to know I am very happy with the Qubestove.
We just unboxed our Ooni last week and you definitely have to turn the flame down, burned the bottom a bit from being too close to the flames, but I didn’t have a round pizza peel for turning. Had quite a bit of trouble trying to rotate and cook evenly without
I currently have the only pro which I’ve been using for the past five years. I have figured out how to get perfect pizzas out of it pretty consistently. I recently pre-ordered the Bertello rotating 16 with the wood and gas option as well as the separately controlled over and under burners. Hopefully you will test one of these when available
Great video. It is rare to see one of these small ovens being used by an experienced pizza maker. Thank You! We ended up building our own barrel oven because all of the popular backyard ovens only have space to make very small pies. We like BIG pies with foldable slices. For those looking for a bigger oven, building your own is worth it. We spent a few hundred dollars to build ours but it would have been thousands to purchase a manufactured oven of the same size. Thanks again, Vito. Best pizza channel on earth!
I have the Bertello ( propane and wood). Excellent oven, and excellent customer service. The owner directly responds to the customer service requests. As mentioned above, there is a learning curve. Also depends on the dough as well.
Maybe you’ve done it and I haven’t found it, but you should do a video about cooking pizza on a grill, especially a Kamado Joe with the DoJoe pizza oven accessory.
I have the Ooni Karu and I love it!!! I have been buying pre-made dough. Your videos has convinced me to start making my own!! Thanks so much for sharing!!!! ;)
I really like my Roccbox. The Adore looks amazing especially because of their stone. I wish the Roccbox could handle a 14-16 inch Pizza, it would be nice to do a New York style every now and then.
Ciao Vitto, Can you do a RU-vid video on how to prepare a woodfired oven from a cold start. A perfect pizza need a perfectly prepared oven! Arrivederci
I was literally going to request this video! Thanks for doing this! I've got the Bertello myself. I wouldn't put my money on it to beat those other ovens though.
Yes, I agree. Just because someone wasn't used to the heat of the oven and forgot to turn it, doesn't mean that the Bertello isn't a great oven. Each has its pros and cons. Bertello is the only oven which has the ability to easily smoke your pizza. Fuel options are good and convenient.
Its' just too bad that Itallians cannot show their emotions!! 😉😂😁😘 Yes, just kidding....great video guys! Can't wait until a bit warmer weather to fire up my Bertello, purchased on Vito's recommendation. Grazie!
LOL!!!!!!!!! Vito, I live near Cleveland, Ohio... I have watched many, many of your videos. You're an amazing person, man. I can FEEL the LOVE coming from you through the screen. I aspire to be like you. Largely because of YOU, I have started my own pizza company. I have never seen anyone who loves doing what you do more than you. Your passion for making the **perfect** pizza is not going unnoticed out here, believe me. "Soft.................. and CRAUN-chee." Love you, man. Thanks so much! ++++++++++++++++++++++++
I need to choose a pizza oven for my balcony in the upcoming months. I really like the zio ciro looks, but not sure its the best option in terms of pizza cooking. So this will be a great video for me! Thanks!
Anyone compare any of these with the Karu 16? I am starting to think they all cook about the same same as long as you know what you are doing and that's the hard part :)
Great video though I wish you all taste tested the final 2 pizzas to see which had the best flavour. Does the Bertello smoke and a nicer flavour than the Adore which is gas only?
@@vitoiacopelli I’ll keep an eye out for it. I saw you came to Detroit for your Detroit style pizza video. If you ever end up back here and like fishing shoot me a message. I run a charter on Lake Erie. Is fish pizza any good lol.
Just got Ooni Koda 12, and on the first pizzas ever, the 1st pizza bottom was a bit black because the stone was too hot 472C but perfect on the second pizza with the stone at 432C.
Hi Sorry but the new company policy of GENOTEMA SURL from 01 2020 are to sell only to people living in Europe Assistenza clienti e fornitori Genotema SRL Unipersonale This what I received when I wrote the company
I came here looking to buy a pizza oven. I wanted professional testing each one telling me what he like and dislike about each one and finally as a professional which one they would buy for themselves. Not sure if that is direction of your channel but giving one viewers thoughts.
I have an Ooni Koda 16 and I waited around 8 months for it to enter the Australian market, but absolutely worth the wait! It is totally amazing, but I agree with Vito, each oven requires a learning curve to really get the right results. The Ooni can get very hot, which as we know, cooking true Neopolitan pizza absolutely requires. You need to turn that flame down immediately once you launch the pizza and turn it regularly once set to turn. The results are outstanding pizzas! 👍🏻
Too subjective of a competition. If the Bertello Pizza wasn't burnt (error by the cook) it would have been a tossup. I own a Bertello... both gas and wood option. makes sense to me. thanks Vito. love your videos.
I e-mailed them and it's shipping costs I'm guessing. But my mom lives in Europe 4-5mos a year so I'm going to order one, have it shipped to her in Munich then have her ship it to me in the states.
@@richardedwin5980 I have tried to call them with no luck. My Sicilian relative called them and they were not very nice to them, they told me not to deal with them, but i do feel they make a great oven and would still like to get one.
John Dzienkowski I agree. How can you not market and sell your product to a country of 330+ million people which also happens to have one of the strongest economies in the world? There has to be more to it. They used to sell in the US but stopped. Have to wonder why.
This guy is so cool and fun, I’m going to take his pizza cooking course I looked online from his link and really for what you’re getting it’s a pretty good price.
Fantastic video, for that competition my fave was ardore. So many good pizzaiolos with maestro. What was the dough? Diretto High hydration? Saluti maestro, il migliore su RU-vid.
ooni would be sooooo much better if they just doubled the thickness of the stone. every time i launch a pizza i have to wait another 10-15 minutes for the stone to come back up to temperature. love my ooni 3, i just want a thicker stone!
before insert the pizza in the oven , you need of course misure the temperature of the stone ,,, its Logic that a too hot stone wil burn the pizza buttom
