FAST REVIEW | Ooni Koda 16 Pizza Oven [Two Years Later]

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UPDATED 2024 RANKINGS: MY TOP RECOMMENDED PIZZA OVENS:

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This is the pizza screen/disk used in the video that I definitely recommend. Lloydpan is a fantastic USA made company that makes some of the best pizza equipment in the world, especially Detroit pans.

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[TicklerDude]

I've owned a Ooni Koda 16 for 2 years, and I use it every week. No problems, no issues, and it always delvers consistent high-quality pizzas. I love this pizza oven....it was the best $450 I ever spent!!!

[r.schmalzried]

For NY, I heat on high, use the screen, like you say for 16”. I turn off 5he oven before launch. Turn back on if I need more cook on top. Love it!

[JuanCastillo-zvob]

That tip on lowering the temp is a game changer. Semolina is a must use in my house. No trays needed

[barbar]

How long does the standard size gas bottle last ? How many pizzas roughly?

[troy]

Awesome! Great video. I’m waiting for Black Friday to buy one from Ooni. I’ve watched enough videos of people playing with 16” pizza screens and the ultra low mode to know that the versatility can be had. Thanks for the cheap cover recommendation as well.

[alge]

I have a ooni 3 and want to upgrade to a new koda 16. I have Seen alot of videos of koda 16 were the crust gets burned because the oven gets to hot in the left upper corner. I think the stone is set up to high because of its thickness, 1/2 thick and its to even with the burners. Heat rises so I think that's the reason why. You can buy a steel 1/16", 3/16" or 1/4" to make the cooking surface lower to the burner which might be better.

[Countdracula]

Man that NY 16” you show looks PERFECT

[ItzKamo]

Is the flame safety device turn off after 10 pizzas? Is that true?

[ancientremains]

Great video!
I've been using the Koda 16 for two years and love it, too.
Last year I bought a steel door for this oven from a private guy on ebay. The door is extremely useful for the pre-heating process and for re-heating the stone very quickly.
Also, I bought a Biscotto Saputo stone a few weeks ago.

Some questions on the Lloydpan screen/disk: Which of their pans do you show in this video, and which size is it?
Do you sauce and top the pizza once you stretched the dough and placed it on the disk? What's your method?

[LaszloBagi]

Any problems with the gas burner going out? I'm on my third burner with my Ooni Karu 16

[chefboyartty]

I'm curious what size (width) pizza peel do you use? Its so hard to find an actual 16" wide pizza peel, or do you just use a 14" peel? I just think its silly they make and sell a 16" wide Koda but Ooni only offers a 14" wide peel.

[miguelzorro]

Its possible to use this oven in a indoor kitchen with good ventilation ?

[BillB]

Ooni has terrific customer support. Any rusting parts will be replaced by contacting their customer support chat line and sending some pictures. Be sue to register your ooni product to get warranty support.

[bjjbrawler]

How bout pick it up and put it in the garage. It's not heavy.

[pink]

Unfortunately the audio only in the left ear makes this video unwatchable

[Fahnder]

5-10 min reheating between pizzas? Ok thank you. Good to know!

[nicola]

How much did ooni pay you to make this video?
My experience is the direct opposite of yours
I’ve really tried hard to get it to deliver a decent result but I never achieved an acceptable baked base
The oven drops 120-150C during one bake which basically makes it a ooni-one-pizza-oven-only.