Ooni Koda 16 Pizza Oven - In Depth Review - From Setup to Cook

This is our review of the Ooni Koda 16 pizza oven that can cook a 16 inch Neapolitan pizza in 60 seconds. We take you through setup to cooking and even show you how it cleans up. Does it live up to the hype? Find out in this video.

Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon Associate we earn a percentage from qualifying purchases. Thank you!

#Ooni, #Koda 16, #Pizza oven

[QQPIZZA]

Ciao, I'm an Italian White Art master, please don't put basil like this, basil must be put when the pizza comes out of the oven so it doesn't burn and releases all its fabulous essential oils, or, if you really want to put it before cooking, you have to mix it with the tomato ... never put the basil in direct contact with heat, it carbonizes and loses almost all its properties, a warm greeting to you

[yangfang]

I have the 16, tip for NY style is to heat the oven like you would normally, maybe 10 more mins. Before launching turn off the oven completely and launch. bake/cook for 2 or 3 mins and rotate, another 2/3 mins. Bottom should be fairly crispy at that point and top should be cooked as well but not browned. Turn the oven on and brown the top, 10/20 seconds max and rotate.

[florestankoenigs]

I love the oven, but one little tip. The basil will be put on the pizza after cooking to avoid burning and to receive the full flavor.

[spencermorrison]

My family owned a pizza restaurant with 2 wood fired ovens, the launch needs to have corn meal under the pizza, it acts as ball bearings and easily slides the pizza off. If you can afford a wood fired oven, buy one, if not, this oven is a wonderful option.

[Will-ifwp]

I saw someone else use a pizza screen. They let it cook for a little while until they could take it off the screen, then put it directly back into the over for a few minutes. That worked really well.

[keithlitzan]

Some tips from when I cooked pizza on the east coast is use simolina under the pizza (or cornmeal if not available) when proofing the dough let it sit in the fridge uncovered for 4-8 hrs (or intill it forms a thin crust) the cover it for 8 hrs intill exterior is soft it’s all in the wrist and pull back

[bdog]

Corn meal instead of flour works great on the pizza peal. It acts like ball bearings and helps a loaded pizza slide right off. I also use corn meal on the hot pizza stone. It keeps a moist pizza from sticking to the stone. It also adds a lite toasted corn flavor.

Another tip- Add a wood chunk to the back corner of the oven. Gives you that authentic wood fired taste. 😋

I recommend BBQ Chicken Pizza
Sweat Baby Ray’s Original sauce
Chunks of chicken
Sliced Red onions
Mozzarella cheese

Dust pizza peel with corn meal.
Place dough on peel.
Spread BBQ sauce just like you would pizza sauce over the dough.
Add cheese.
Toss the chicken in some BBQ sauce, then place chicken on top of cheese.
Add sliced red onion to taste.
Dust pizza stone with corn meal.
Bake pizza. Rotate as needed.
Enjoy. So good. 😋

[donaldparlettjr]

I have a customer that has one of these and uses the heck out of it. They have an outdoor kitchen and this sets right next to the built-in grill.

[texclydes]

we used screens when I was a pizza chef. They save the bottom from burning. We insert them after the pizza is already partly baked on the stone, so you slide it under the pie during cooking, not before going in the oven.

[richardjuarez]

after 2 mins. slide it off the screen on to the stone. and the bottom with get cooked.

[aljames]

Your pizzas looked good and will get better with time. The best part is the great memories you are creating for you and your family! When your children become adults they will always remember when mom and dad made pizza in the backyard! 😊

[fidelmontoya]

Well done! I love the idea of the screen. If I may offer an additional piece of advice on screen use...Use the screen to launch the pie in the oven. After about 25 seconds, the bottom will solidify so just remove the screen and finish baking the bottom of the pie naked against the floor's stone. The screen is a great crutch for a sticky launch but you can ditch it as soon as the bottom is stable.

[JohnDrewVoice]

When preparing a Neopolitan-style pizza, particularly pizza Margarita, the fresh basil is not added until the pizza is removed from the oven. Otherwise, the basil dries out, crinkles and chars. When I studied pizza-making in Siracusa, Napoli, and Gaeta, I never saw a pizzaiolo put basil on a pizza before cooking.

[anujmarathe]

no-bs review! Thanks for including the peel review too. I've hardly seen anyone talk about it.

[klab]

I was expecting a few hundred thousand subscribers for this premium content!
Keep it up!

[spencerwilton]

Every single person I see using an IR thermometer fails to understand how they operate. They do not measure the temperature at the red dot. They measure the average temperature of circle with the red dot at its centre. The diameter of the circle depends on how far away you are holding the device, and at what angle. They measure in a cone shaped range- narrow at the lens on the device, widening out the further you are away. Holding the probe two feet from the surface being measured means you are measuring the average temperature across a circle probably six inches across. If you aren't hitting the surface at exactly ninety degrees your measurements will also be distorted. I hate IR thermometers as people who have no understanding use them to "prove" and "disprove" all sorts of things, when in reality the way they are using them means their measurements are wildly inaccurate.

[themarkmail]

I use screens sometimes to make sure the size of pizza pies and Im glad to see the same tips of using PAM on the screen to avoid sticking. Great video

[LJ_SK]

Tip to get a crispier bottom with the screen is to bake the pizza only partly on the screen until the pizza can slide off the screen then finish the pizza on the stone. Works for me when I make high hydration pizza dough and I have a hard time launching the dough with just a peel and flower.

[DerfulSniping]

cant believe you only have 4.7k subs, the quality of production is on par with the best on YouTube. Keep it up, I only see success in your future.

[christopherbarker]

When I make my ny style pizzas I cook the dough about half way first, then take it out and apply sauce and toppings. Helps immensely with getting that crunchy base.