Ooni Koda 16

And this gives it the ability to cook pizzas very evenly. Rock solid design for sturdiness. The Coda 16 has a very stable and solid design, which mean...

These are the reasons why the Unicoder 16 is now my favourite in the Coda range.

Next time I’m not going to crank the middle burner so high. I’m going to hold off on buying the Ooni Koda 16.

I have been making pizzas for over 25 years and am considered a "Home Pro" so I was excited to upgrade my bakers Stone 12" to the ooni 16". Not once have I been able to get the temperature below a1000 degrees. this hardly portable monstrosity has so far been worthless, destroying every Pizza I have ...

Great device and I would get one if I didn’t have my Ooni Koda 16 pizza oven that I can also use for steaks

Koda 16 is Great product. However, there is a big mistake on Amazon site in regards to the product weight. The site states a total weight of 40.1 pounds (~19 Kgs) but after international shipment, the real weight was 27 Kgs (~60 pounds). So had to pay international shipping + local taxes way higher ...

The Ooni Koda 16 burners are “L” shaped, so the back corner is hotter and hits harder straight away, affecting both the spring and the browning. Lots of turning. It barely fit a 16” shell, too, so the pizza is really close to the flame. Still, it’s a good pizza and cooking outdoors is a great option if it’s hot out and you don’t want to run the oven inside, or if your camping and just gotta have pizza.

It needs to have more temp control to allow the stone to crisp the pizza and not burn the topping and edge. With a 16 inch Pizza, you are almost guaranteed to burn the edges in an attempt to crisp the bottom of the pizza. This was even after 30 minutes of preheat to get the stone as hot as possible ...

After 1 year working with the Ooni Koda 16 I'm ready to share my #1 tip for successfully pursuing your pizza dreams. Give the oven at least a 30 minute pre-heat regardless of what style of pizza you are planning to bake in it. Even if you plan to bake at a lower temp, the oven still needs a FULL preheat!

This oven gets hot! I have trouble getting the pizza stone as hot as the oven, so the top gets done before the bottom gets browned. When you bake a pizza in it, you need to turn the pizza every 20 seconds or so, or it will burn on the side next to the flames. The Ooni folks give you a guide showing ...