Ooni Koda 16 - Baking Great Pizza with '00' Pizza Flour

See what all the fuss is about when it comes to baking fresh, homemade pizza using the incredible Ooni Koda 16 outdoor pizza oven! Martin Philip, our resident pizza fanatic, unboxes a brand new Ooni and shows you how it works. Plus, he teaches step-by-step how to make your best Neapolitan-style pizza from scratch, using King Arthur's '00' Pizza Flour. From shaping the dough and using a peel to rotating the pie and balancing the heat. Get the most consistent and delicious pizza, on top and bottom, with King Arthur and Ooni!

Chapters
0:00-0:22: Unboxing a new Ooni Koda 16 pizza oven
0:23-1:49: Starting and shaping your pizza dough
1:50-2:43: Moving dough to peel and building toppings
2:44-3:33: Putting the pizza in the Ooni oven — don't walk away!
3:34-4:47: Constantly rotating your pizza during the bake
4:48-5:49: Positioning your pizza inside the Ooni Koda 16 oven
5:50-6:35: Watching the pizza closely to avoid burning
6:36-7:03: Balancing the Ooni's heat for the best bake on top and bottom
7:04: The top tips for baking pizza with an Ooni oven

[whatseatingwayde]

I can tell there is a learning curve to the Ooni 16" oven but worth experimenting with. Something to note as well. Keep the pizzas to 12" to 14" max. Easier to handle and rotate into a cooler zone. This isn't about trying to cram a big pie into the oven. It's about craft and the right doneness. It took me 20-30 pies to figure out the right dough, the right heat (it's adjustable) the perfect hydration to heat variable and go light on the sauce and toppings.

[ropro]

King Arthur Baking Company (and Martin!) + Ooni = awesome collab. More, please. 🤠

[Geeksmithing]

Great video, but I wish you would have included temperatures, which should have been easy to do with the temp gun there....

[danielledurand]

Thank you Martin! Great video! I was not sure if I wanted an outdoor oven… but now I want one! 🥰 Tour pizzas look delicious!

[boscobear]

Ahhh Martin. My sourdough sage. Thanks for the tips brother

[bcalenda]

This was helpful after i have done half a dozen baking sessions already

[knndyskful]

Saw the short came to find the full video

[Pritesha]

I let my dough rest and it ended up with a dry skin…should have covered with a damp cloth or cling film?

[danskiludvik]

looking at the back of the package, the recipe calls for 2 cups of flour or 232g, and 3/4 cup water or 170g. 170g divided by 232 is 73% hydration. However if we go by the volumetric measurements, 3/4 cup divided by 2 cups is 37.5% hydration. I don't think either one of those is accurate, looking at the dough you are handling. What hydration did you use for this video?

[dna]

I'm struggling to get a crispy bottom in the Ooni, even after using the KA recipe. Any tips?

[Audrey.]

Is a convection oven ideal for baking sourdough bread ? Thanks

[danskiludvik]

Great video. I would recommend placing the pizza on a wire rack when you remove it from the oven, in order to let the moisture escape from the crust. This helps it keep crispy and not get soggy from the escaping steam.

[snoopaka]

A hot kitchen oven seems like a lot less work and burned crust. Your pizzas look excellent with your constant vigilance!

[jetsamperes]

2:51 - 3:31 had to switch the pizzas because you burned the crap out of it didn't you?

[OznC]

Someone who throws the pizza to the oven shaking the peel is not definitely a pro tiper, listen to me and skip this vid 😅