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Message
Received my OONI Koda 16 gas this past week, anyone cook with this yet? UPDATE: In OP
Posted on 3/13/21 at 5:02 pm
Posted on 3/13/21 at 5:02 pm
Just looking for any tips you might have learned?
Already seasoned. Will be firing it up for some pizza cooking in about an hour or two.
Updated with Early Review: the pizza’s cook much faster over my home oven. They come out pretty good and I have done well not to get overly burnt crust. Just spotted and looks appealing. The one thing I am finding is it’s not as crispy on the outside with a nice airy chew inside like I get from my oven. It’s more chewy and soft on the outside and still airy and chewy on the inside. We love the crispy for texture, that sound it makes biting into it. Overall everyone I have cooked for which after two times is 15 different people, they really like it. I still have some learning to do using it so maybe I can find that crunch so I have no conclusive opinion at this time.
I just wanted to share what I have learned so far in case someone is close to getting one as well. I also let it heat up for about 30-40 min on high and then I turn the flames down all the way when I place the pizza in or you will definitely get extra burn, but I got that tip online. Hope that is helpful for now.
Already seasoned. Will be firing it up for some pizza cooking in about an hour or two.
Updated with Early Review: the pizza’s cook much faster over my home oven. They come out pretty good and I have done well not to get overly burnt crust. Just spotted and looks appealing. The one thing I am finding is it’s not as crispy on the outside with a nice airy chew inside like I get from my oven. It’s more chewy and soft on the outside and still airy and chewy on the inside. We love the crispy for texture, that sound it makes biting into it. Overall everyone I have cooked for which after two times is 15 different people, they really like it. I still have some learning to do using it so maybe I can find that crunch so I have no conclusive opinion at this time.
I just wanted to share what I have learned so far in case someone is close to getting one as well. I also let it heat up for about 30-40 min on high and then I turn the flames down all the way when I place the pizza in or you will definitely get extra burn, but I got that tip online. Hope that is helpful for now.
This post was edited on 3/21/21 at 12:32 pm
4
Posted on 3/13/21 at 5:12 pm to RockyMtnTigerWDE
What are you doing for dough?
Posted on 3/13/21 at 5:39 pm to NYCAuburn
I have the Caputo 00 Blue bag flour for high heat
water
salt
yeast
olive oil
and I add 1/2 cup honey.
It's a two day fermented
water
salt
yeast
olive oil
and I add 1/2 cup honey.
It's a two day fermented
Posted on 3/13/21 at 9:26 pm to RockyMtnTigerWDE
Those things cook QUICK! I was at a guy’s house and he was cooking on them and it seemed like it took a minute. Maybe a minute 30. And he was turning it about every 15 to 29 seconds.
Posted on 3/14/21 at 12:12 am to RockyMtnTigerWDE
very close to pulling the trigger on one. only reason I haven't is I will make and eat way too much pizza!
Posted on 3/14/21 at 12:47 am to BallsEleven
That was my first one and it does cook quick. This was under 90 seconds. Everyone liked them and I was able to cook 3 pizzas, including prepping and making each one plus cooking them in a total of 20 minutes. I put it on high for thirty minutes and dialed to low to cook them. When complete I would put back up to high and go make the next and then repeat.
I really couldn’t tell you how hot it got because I did not have an infrared temp gun. It’s on order. The essentials guide they send tells you to get it to 752 degrees min before placing in center. I will update once I get the infrared. It says it can get into the 900 degrees.
The Koda16 was nice because it had enough room to move away from heat some with my 10” pizza. Overall I’m glad I got it and will allow me to cook quickly so family and friends can eat together rather than spread out with the home oven.
This post was edited on 3/14/21 at 10:36 am
Posted on 3/14/21 at 9:21 am to RockyMtnTigerWDE
That looks excellent
Posted on 3/14/21 at 11:23 am to RockyMtnTigerWDE
quote:
It says it can get into the 900 degrees
The pizza oven attachment for my GMG can get the stone to 900, but we've found that's too hot. It burns the crust before the toppings can cook.
Posted on 3/14/21 at 12:24 pm to Chucktown_Badger
Thank you. I’m curious to see where the seeet spot is. I’m sure I’m going to ruin a few to get there. Haha
Posted on 3/14/21 at 1:07 pm to Chucktown_Badger
quote:
The pizza oven attachment for my GMG can get the stone to 900, but we've found that's too hot. It burns the crust before the toppings can cook.
That's why the Ooni has such a low lid/ceiling.
ETA: looks like the GMG one does too
This post was edited on 3/14/21 at 1:08 pm
Posted on 3/21/21 at 12:32 pm to RockyMtnTigerWDE
Early update in OP.
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