Ooni Koda 12

My only comment against it is that if you are travelling with it a lot it is a bit heavy. Might want to go for the Koda 12 for the portability, but otherwise it really is a wonderful oven and does indeed travel well.

So, I have a few portable pizza ovens. I've had the larger Blackstone (rotating) Pizza oven for about two years. I think it puts out about 40k btu, so after about 10 minutes the stone is about 750 to 800 degrees. It makes pretty good pizzas but I wanted a smaller tabletop oven and I really liked the...

I own a 12 inch Ooni Koda pizza oven. I’m pretty impressed by the wave of fire you’ve achieved coming up and over the top of the pizza.

So challenging to move and turn the pizza with the provided pizza stone. The dough wants to stick and it’s almost impossible to rotate regardless of how much flour that we used. Love the idea but do not like how challenging it is to use.

Very nice. I suggest having the flame on low once you reach adequate temperature on the stone to reduce burning. This is an excellent first attempt. I’ve got loads of tips on my YouTube channel TRWPizza about cooking on the Ooni Koda. Cheers!

The main pros of the oven is the size, the cons that you have to have really strong skills to bake a pizza.I messed up my first 10 pizzas and wanted to throw this oven in a garbage can and forget about this. Then, I decided to try one more time after watching tons of manuals and reading recipes and ...

I have had my Koda 12 for a month, and have enjoyed it. However, I am really struggling with consistency. For a bit of background, I have been using the PizzApp for my dough (between 65-70% hydration), Fior Di Latte Mozerella and Caputo 00 pizza flour. More often than not, the base is done before the toppings are cooked and the cheese fully melted ( I like the cheese to have a few brown spots/blisters).

I’m really liking the concept of the pizza maker and being this is the original brand. But it costs as much as a nexgrill BBQ. Is it worth it? I don’t know and time will tell. 1) turning it on and having the flame stay on the first couple of try’s was iffy but we got it since we practiced just like ...

I am the new owner of a Ooni Koda 12". I've had two runs on the unit. The first time, it was an epic fail. did not realize that I needed to turn the unit to low right before I slide the pizza in after I let it warm up for 20-25 minutes.

It will take a few tries. I bought the Ooni 12" peel to go along with the oven. I wasn't very good using the peel, and that is super important. We take it for granted you slide the peel under the pizza and turn the pie. TO DO THIS CLEANLY!!!!!! When inserting the peel and pizza into the oven, remove...