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But for 10-12-inch Neapolitan pizzas, it’s perfect! I appreciate the extra space around the pizza that gives a more even bake and more room for turning the pizza. So I wouldn’t go for a smaller oven, like the Ooni Koda 12. Mostly because of the extra space that makes turning the pizza easier. But it’s also nice to have the option to bake larger pizzas, and not be limited by the size of the oven. Weight and portability Get yourself a dough proofing tray that can fit in the fridge. It will be your best friend when you go to separate your dough into individual balls and don’t want them all to run into each other. We tested this pizza oven using wood, charcoal and gas to compare how it cooks with each fuel type. Read our review of the Ooni Karu 12 . Both Koda’s are built from durable and insulated powder-coated carbon steel on top with a stainless steel underside. This ensures the oven can retain the high temperatures required to cook quality pizza.
If I’m going to be perfectly honest, the biggest benefit a wood-fired oven has over the Ooni Koda 16 is that it’s cooler. It’s something special about wood-fired ovens. They have a charm to them. But handling a wood-fired oven is an art form, and far harder to master.If you make a purchease through this link, we earn a small commission at no additional cost to you. Like a wood-fired pizza at home We’ll go into this a little more in the next section, but you’re not likely going to ace it on your first try. And that can be discouraging after making this much of a financial investment. Only one fuel type With the L-shaped flames installed in the oven along with the Flamekeeper technology, it cooks amazing pizzas in no time at all. Heat is the key. The only way to get the Neapolitan pizza crust, that’s crunchy and charred on the outside, yet light and soft on the inside is a 60-second bake at 800-900°F (430-480°C). But that’s simply not possible in a regular home oven. Even with a pizza stone or pizza steel. I was therefore really excited when I heard about the Ooni Koda that can reach temperatures like a wood-fired oven but is small enough to be used on my balcony! Neapolitan pizza in the Ooni Koda 16 At this point where I updated the Ooni Koda 16 review, the natural gas conversion kit for the Ooni Koda 16 is available.
But I understand that you need to balance the weight with this size of the Ooni Koda 16, so putting the gas attachment underneath is a practical thing. Both ovens are easy to cook with and more suited to novice pizza makers. When using a wood oven like the Fyra 12 getting the oven up to temperature and maintaining it is a bit of a challenge, especially when starting out. All Ooni gas products are manufactured for use with a new LC227 hose connection, in line with legal regulations introduced in April 2022 - for more information please see this article.When you have an Ooni pizza oven in your outdoor kitchen, the phrase “pizza party” takes on a whole new meaning. Your guests will no longer just come over to eat pizza. They’ll be coming for the whole experience. The waterfall effect from the innovative L-shaped flame is mesmerizing to watch, and these gas powered outdoor pizza ovens cook jaw-dropping pizzas in a mere 60-90 seconds. “Pretty cool” is an understatement. Ease of Setup The oven is also portable and can be used almost anywhere. Ooni also offers a 3-year warranty in addition to 60 days Great Pizza Guarantee. I did however not need to use any of them so far! I’m really happy with the oven – and there will be many more amazing pizzas to come! The heat control dial enables adjustable heat control throughout the cook. This is a true advantage to cooking with natural gas or propane as opposed to a wood fire.
Ooni Koda 16 is the only gas-fueled pizza oven from Ooni that can cook 16 inches big Neapolitan pizzas in it. This Ooni Koda 16 review is about if the pizza oven is worth it. That means that all the heat stays inside the oven, giving it an amazing heat retention capability.The roof is ceramic fiber-insulated, powder-coated steel which is perfect for outdoor cooking. The cast-aluminum front also adds to the beauty of this oven.
If using it for the very first time I recommend seasoning your oven first. This essentially means running the oven with a full flame for 30 minutes before cooking anything. This ensures any residues from the manufacturing process are removed. Made with a ceramic fiber-insulated, powder-coated steel shell with high-temperature resistant, powder-coated finish This portable gas powered outdoor pizza oven can reach temperatures up to 932°F and we’ve found that to be pretty accurate. It takes about 20 minutes for the pizza oven to get that high, depending on the outside temperature.The Ooni Koda 16 can bake just as good pizza as a wood-fired oven. It reaches similar temperatures, and it also does so faster! But in addition to that, it heats up way faster and uses much cheaper fuel than a wood-fired oven. Built-in Flame Safety Device (FSD) will automatically cut off the gas supply to Ooni Koda 16 if the flame is extinguished while the gas supply is on Each oven comes with three folding legs with rubber feet which allow you to place your oven securely onto your chosen surface and prevent any scuffs or scratches. The maximum temperature of both ovens is 900°F, however, I prefer to cook my pizzas at a slightly lower temperature, around 850°F. This is the temperature at which I have achieved the best results but experiment yourself and see what works for yourself. Cleaning the pizza oven is easy and make sure you get a cover for the oven if you leave it out. You can get a carry cover or simply cover it with a homemade cover, anything that works for you. Final Thoughts
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