Yesterday I made a pizza in the Ooni Koda Gas-fired Pizza Oven.  The weather wasn't great but the sun popped out for the cook.  I'd been using the Ooni Pro for the last two weeks as I'd missed cooking with logs but I'd also missed using the Koda.  I made a nice meatball pizza with seasoning and it tasted really great.

The Koda managed to heat up quite quickly although I was hanging around for about 7 minutes waiting for the middle of the stone to get up to temperature.  The stone had to be at least 420c.  I pushed it into the pizza oven at 440c at the top of the logo.

And so it cooked very quickly!  I think it may have been the fastest pizza cook I've made without realising it!  It was only when comments started coming in that mentioned the time of the cook that I realised I'd made a cook in 90 seconds and so I changed the video title!

To be honest, the speed of the cook isn't something I'm fussed about as I'm not running a busy restaurant or anything like that.  Also, the Ooni Koda seems to be a lot more efficient with the gas than the Ooni 3.  When I used to lift the gas bottle back to its place after a cook with the Ooni 3, the bottle would feel lighter but with the Ooni Koda it doesn't so I feel the gas burner on the Koda seems to be more efficient.

So this was a really good cook, I enjoyed the fast cook, not sure if I can replicate that ever again!  But the base cooked really well too.  It didn't burn on the top rim and it also produced a lovely golden colour on the base.


Back to the Ooni Pro to cook this lovely sausage pizza!  Wood is so fun to cook with and as easy as gas.  I think there may be a misconception that gas is easier to cook with and I can understand why.  With a gas oven, the flame is constant and consistent and it never burns out but that doesn't mean cooking with logs is harder.  It's just a teeny bit more effort to light a fire with a log but once that log is alight, the cook is as constant and consistent as a gas flame.

It's lovely cooking outdoors even when the weather is cold and miserable.  The heat from the oven quickly warms you up!

Next week I'll upload a video on how I make the pizza dough.  I don't do much work when I make dough as I use a breadmaker but I do go over the recipe and the process for proofing that I use.

Don't forget to check out my Instagram page and to subscribe to our channel on YouTube. This will ensure you get notified of uploads.  Thanks for your support!  Have a lovely week!

See you next week!

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Hello!  This week I nearly lost my phone to the heat coming out of the Ooni Pro!  It had been a while since I last used it and getting used to the immense heat that comes out from the front of the Ooni Pro takes some getting used to!  Once you open the door, take a step back because those flames just want to escape right through that front door opening!

I couldn't wait to get back to using the Pro, the wood flame really is mesmerising at the back and it really is beautiful to look at.

I started to film the video with my iPhone as I always do but half-way through it just overloaded with heat.  The oven was scorching at this point and I should've moved back a bit.  Anyhow, I quickly ran into the kitchen and placed it into the fridge for a few minutes.  I was thinking about leaving it in the freezer for 1 minute but wondered if instant freezing cold air on a boiling hot phone would have cracked the screen or something like that.  Anyhow, that iPhone is one sturdy piece of kit and it didn't take long for it to start operating as normal!

So halfway through I swapped over to the Canon.  I had to take the pizza out of the oven, add a fresh log and finally I got a cook and surprisingly after all that - it came out really nice and tasted great!! Phew.

What I didn't mention too was that my family had taken over the oven before my cook, they used up the flame and made messy splodges all over it!  The mess burns off easily at that really high heat so that's fine!!


The first thing I need to point out for this cook and for the one in the above video is that I was hoping my new Roccbox metal peel would fit the Pro.  Unfortunately, it does not and I'm back with the long-handled peel that I bought for £10 from Amazon!  It's a great peel so all is good!

The dough I used for this pizza was proofed for 24 hours at room temperature and then it had 3 days in the fridge, back to room and then it was ready for the cook.

This is the recipe I used:

  • 500g Blue Caputo Dough
  • 300g water
  • 9g dissolved table salt
  • 2g dissolved dry yeast

The real magic happens when I use the breadmaker on the Pizza dough option.  It always makes great dough and I will not be going back to using the Kenwood mixer ever again!

The cook went fast for me, I normally take about 3 minutes to cook a pizza - but this one cooked in just under 2 minutes and I have no idea why one pizza cooks faster than another when the stone and the flame and oven temp are exactly the same!!  I have absolutely no idea.

If you haven't already please go check out my Instagram page.  I give updates on there using Instagram stories when I upload and when I've finished writing this Sunday Blog!  And don't forget to Subscribe to my YouTube channel here too!  Thanks for watching, reading and have a great week! 😀


See you next week!

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Time for a quick review of the Ooni Koda Pizza Oven!  Over the last few weeks, I've been cooking pizza with this oven to find out how it cooks, how hot the stone gets, how it cooks during breezy days and I also even sizzled a salmon in it!

I really think that the gas flame burner at the back is better than the Ooni 3's circular gas burner.  The Koda's burner sits on a straight grid at the back of the oven, whereas the Ooni 3's gas flame is more directed down the centre of the oven.  The Koda's gas burner provides a better cook as it also cooks the back and sides of the pizza more evenly.

The difference between a gas flame cook and a wood-flame cook, I feel, is quite significant.  However, the gas flame from the Koda is closer to the gentler, wispier flame of a wood-fire.  This oven is fast becoming my go-to oven mainly because of the weather - I can set it up and down quickly in-between rain showers and that's something that's not easy to do with the Ooni Pro.


I wanted to use this cool pizza tool to try and make my pizza thinner this week so gave it a try. I made a cheese pizza from dough that I'd proofed in the fridge for 24 hours and then room-proofed for another 24 hours.

This is an experiment and a reverse of the process that I normally make and so far, I feel that the dough comes out better with this current process and so I'm going to keep using it!

This pizza tool is very much worth getting if you are having trouble making and stretching your pizza dough to a thin base.  I really like using it and will use it a lot more however I am still learning to stretch but during the times when I can't get it thin enough, I'm definitely going to reach for this tool!😀

See you next week!

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It didn't take long for me to realise that after buying the Ooni Koda I needed a new peel for it to comfortably fit the oven.  I use a 9" non-perforated peel for the  Ooni Pro and the Ooni 3.  I realised that going back to using a non-turning square peel was a bad idea.  

If you are new to pizza making and using a square peel where you have to rotate the pizza outside the oven with your fingers then I would recommend getting a small round turning peel and start practising with it.  It won't take long - you'll get used to it very quickly.  They range in price and I paid just  £11 for mine from Amazon.  No more burnt fingers and mis-shaped pizza (unless you prefer the look of an artisan mis-shaped pizza which I have to admit I do!)

The peel set me back £50 and I purchased it directly off the Gozney website. That price was the top end of my budget - I wouldn't have paid any more for a pizza peel.

This peel is only 7" and it's perfect for using with not just this oven but most small pizza ovens on the market.  I used it for the first time in the above video to make a pizza and it was great fun to use.  The length of the handle gives you the perfect space to grip and manoeuvre your pizza without hitting the sides.  This peel really is ideal.  It's also balanced well with a sturdy grip black plastic handle.  This will now be my go-to peel for my small pizza ovens!  


It's been a while since I've sizzled something in a pizza oven and this was the first sizzled dish I'd made with the Ooni Koda.  I wanted to test it out to see how well it cooked foods other than pizza!  Salmon is my favourite sizzle dish and after marinating it with lemon and garlic the fish was ready for the cook.

One thing I did learn quite quickly from this cook is that you will need good long tongs to steer your pan around and oven gloves that can withstand a high heat.  I cooked the salmon on a medium heat only because the strength of the flame was so strong and was as hot as I could go without the flame burning my fingers.  It did take a bit longer to cook on medium heat but I felt it gave the salmon a beautiful crust.  On high heat that would've been too strong a flame and the fish would have developed a very cooked crust but with uncooked meat on the inside. High heat would be a great flame for a piece of steak.

So, to sum up, this oven cooks food well in the sizzler pan, just take care to protect your hands against the heat!

See you next week!

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My advice would be to steer clear of using a gas-fired pizza oven on a windy or breezy day unless you are in a sheltered spot outside for these four reasons:

  • a little gust of wind can blow the gas out without you realising.
  • the flames are more erratic and blow backwards and sideways - this prevents the stone from heating up
  • linked to the above, the stone takes a lot longer to heat up
  • the cook can be more of a challenge when the flames are whipping up at the back of the oven.

The stone heating up or not heating up due to the breeze was the biggest issue for this cook. As I was making up the pizza the gas blew out without me realising and the oven auto-cut out.  It happened only a few minutes before the cook but still reduced in temperature to 370c in the middle.  I waited another 12 minutes for the oven to warm up to 420c.  From my previous cooks that would normally have taken just a few minutes as I'd already reached 430c on the stone before the gas below out.  However, once the stone was back up and running the actual cook in the oven was fine.  The breeze subsided and even the few gusts didn't impact on the crust cook.  The forecast that day only showed a breeze of up to 12 mph so if you decide to use a gas-fired pizza oven on a day with forecasted wind of 15mph plus, it would be best to find a secluded spot for it.


For this cook I switched back to my 9" metal turning peel.  Going back to the old square peel where you turn outside the oven using fingers was not ideal.  If you are starting out with pizza making and you are currently using the square metal peel I would suggest getting a small turning peel.  It will take a bit of time to adjust and learn to use and turn but you'll pick it up in no time.  A 9" peel which I use for the Ooni Pro and Ooni 3 does not fit in the Koda so I've just ordered a 7" Roccbox turning peel and I'm looking forward to using that next week!

I kept the Ooni Koda on a high heat for this cook, something I've never done before.  This was my fifth cook with this oven.  To be honest, for me, cooking on full gas high heat was more stressful!  It took away the fun of cooking as I was on edge that the crust would singe so fast - and it can, so even though this does cook the pizza really fast and cooks the crust quicker, it doesn't really change the outcome - fast or medium, the outcome is pretty much the same for me.  It's just that with the faster cook I turn it less, play around with it less and finish the cook fast and get more stressed about the whole thing!  I will keep it on high-heat though for any future cooks just to see if my skill level improves with high-heat gas fired cooking and whether my stress levels will ultimately reduce!

I used my experimental dough for these two cooks.  Currently I am testing a new process: 

  • as standard - the dough is made in the Panasonic Bread Maker - that is a must and is the reason my dough turns out as I would like it to be!
  • I then place the dough straight into the fridge for 24 hours
  • I remove the dough from the fridge and place in a warm room for 24 hours.
  • I then either ball it up and use it or freeze it.

Next week I'm going to discuss Autolyse - something I should be doing but keep forgetting to!

See you next week!

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What a week it's been with this oven!  I've learnt so much from the comments left on the videos that I was very prepared to cook with this oven again for a second and third time!


The first thing I was eager to do this week was to test the stone temperature.  I'd received so many comments about the stone and it not hitting the pizza cook temperature.  And I thought that the only way to find out is through a proper time and temperature test and this is what the first half of this video does:


And I did expect the results to be the same as the Ooni 3 as it's the same size oven with the same stone.  And after 15 minutes the Oven stone in the middle reached 400c and after 30 minutes it reached 470c so I was pretty happy with the outcome of that test.  So, the oven was more than ready to make a pizza.  It just needed to cool down a little first.


I wanted to keep the toppings as simple as I could on this pizza so I opted for mozzarella and parmesan.  It was the base cook that I wanted to test here.  The centre of the stone was at 433c and it did come down to 425c as I put the pizza in.  The base cooked very nicely and it did give some char around the edges by the crust.  This was due to the oven reaching over 500c at the back and hadn't really lowered that much by the time my pizza went in.

Overall, this was a delicious pizza and I was impressed with the cook.  The gas flame at the back is a big improvement on the Ooni 3 in my opinion.  The toppings cooked really well and not once did I think the gas would burn them, as I always do with the Ooni 3 Gas Burner.


My aim was to cook the pizza as fast as I could with the medium gas flame.  I also wanted to try a bbq sauce topped pizza and I'm really pleased I did!  The smell coming from this pizza was delicious and it tasted really good too!  I tend to rotate my pizza's a lot in the oven but that's only because from past experience I have burnt the crust.  So, instead of leaving the pizza there with the crust cooking against the flame for 25 seconds, I average out leaving it there for 5 - 10 seconds and then turning.  For me it's better safe than sorry as I have ruined lots of pizza's by absolutely singeing the crusts!  The base cooked really well and I was very pleased with the way it cooked on the stone.

Anyhow, this pizza cooked very fast and it was a joy to use this oven.

So, my review of this oven after 3 cooks is that I really like it!  It's great fun to use and it can cook up a wicked pizza in minutes.  It cooks the toppings to perfection, better than the Ooni 3 gas flame and it gives the crust a hot but gentle flame cook, perfect for getting a leoparding crust!  I'm really enjoying using the Koda and I'm pleased I bought it.  I am looking forward to my next cook with it which is going to be a bit of a challenge for me as I'm going to cook a pizza on full flame as fast as I can and I have no idea what's going to happen!

See you next week!

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I made the decision to buy the Ooni Koda this week and couldn't wait to get it straight out of its box and give it a try.  The gas pipe was already attached to the oven.  It's really quick to set up.  You just pull the three legs down and place the stone inside the oven.  Attach it to the gas - turn the ignition knob that actually works  and it's ready.  The Ooni 3 gas has an ignition knob that's only worked a few times for me and I've ended up using a match to light it

I made one of my favourite pizzas - a ham and cheese for the first cook.  I wanted to see how the gas cooked the ham.  The leaflet that came with the oven suggested that it would take 15 minutes for the stone to heat up to the recommended 400c in the middle of the stone.  And that's exactly how long it took.  The gas was on full power to heat it up.  One thing I noticed using the gas dial at the back - I couldn't see the power marker very well.   It's all black and I know that's something I'll get used to after time but it would have been more practical if they had highlighted the power level and the marker in white.

The stone was 400c when the pizza went in.  I turned the gas power to medium.  The crust cooked very quickly and it was seconds before I made the turn.  The cook was fun and I was happy with the way the gas flame cooked the crust and the top.   I had convinced myself that the oven would be too low for the flame and it would overcook the toppings before the crust.  I was very wrong - the top cooked beautifully.  The base didn't cook as well though.  The stone was 400c in the middle as recommended by Ooni but that's going to be too low to get a good cook on the base.

As this was the first and only cook I've made so far with this oven I want to try and get that stone to a much higher temperature in future to improve the base cook.  Let's see how it goes!

Overall, my first impressions with the Koda are that it's a good looking oven finished with a top quality matt black plastic case that does get hot by the way!  It's easy to carry around and store as it doesn't have a chimney to get in the way and it's quite light.  It's easy to set up and you'll be cooking pizza in 15 minutes. If you are learning to make pizza and want to use an outdoor pizza oven then this has the potential to be a great oven.  I just need to work on the heat of the stone first before I give a full review.👍

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I had a bit of a mini break last week because the weather was so fantastic - completely last minute idea but I'm back now and it's all go again!

I used the same dough from the ciabatta roll cook.  So let me explain what happened during the first cook.

I'd cooked this loaf just after I'd finished cooking the ciabatta rolls.  I added a few more pieces of lump wood just to keep the oven at a higher temperature for the cook.  The Ooni Pro isn't that insulated so the inside temperature lowers quickly in between cooks.  I waited until the oven had reduced to an air temperature of 250c.  I placed the ciabatta loaf to the front of the oven - well away from the hot coals at the back.  There was no flame and I was happy to leave the loaf to cook there in that position for 5 minutes and then returned to check on it.

What a mistake!  In that very short time, the heat coming off the lump wood was so intense it burnt the one side of the loaf.  There was no flame, just heat.


As you can see in the video, one side was perfectly cooked and the other was rather burnt! But I did use the loaf - it tasted great!

So, in order to redeem myself I had to try again and this time I placed the ciabatta dough in the fridge for a few days to cold-proof to provide the dough with an improved taste and texture.  I wasn't disappointed  - the dough improved considerably and you can see that in the bubbling and texture - the second attempt had an even bubbling throughout, compared to the first attempt, which had large bubbling at the top with more condensed bubbles at the bottom.

From my experience of cooking ciabatta with a wood-fired oven I would say that for me the harder part of the process was making and handling the very sticky ciabatta dough.  The cook in the wood-fired oven was the easier part!


Continuing my theme of making one colour topped pizza I made a red pizza this time.  I used some delicious small red tomatoes off the vine together with some fried red pepper.  Just those two toppings with the mozzarella and the tomato sauce was delicious enough.  You may want to add some fresh basil or black olives to complete the pizza.  Yum.

I cooked this pizza using the gas-burner option with the Ooni 3 Pizza Oven.  I use the wood-fired oven a lot so when I move over to using gas it always challenges me a bit more!  It is such a different cook and I tend to take a lot longer to cook the pizza or I burn it more often using gas!  Anyhow, I've saved up my pennies and I'm going to invest in buying either the Ooni Koda Pizza Oven or the Pizzacraft's Pronto Pizza Oven.

I think it's worth it as I spend so much time cooking pizza in the garden!

See you next week!

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This week I cooked another same day dough pizza but this time using the gas-fired pizza oven.  I wanted to show how differently the dough cooks compared to pizza dough that's had either a room proof, a cold proof or both.  With fresh dough I made just 4 hours earlier I found that:

  • it's harder to stretch.  
  • it's a lot easier to create holes in your dough.  
  • it sticks more than normal to the work surface when you stretch it.
  • it doesn't taste as good
  • the dough doesn't cook as well as proofed dough, in the oven.

Remarkably, the dough cooked much better in the gas than it did in the wood last week.  I had left the dough out for 40 minutes longer and even in that short time in my quite cold room, the dough was already more bubbly.  And this came out in the cook - there were more bubbles on the crust compared to the wood cook and the dough itself had risen more during the cook.  In this video, I compare the wood cook with the gas cook to show how different the two fuels cook the dough.  Using the Molino Grassi flour it can be seen that it cooked better with the gas oven.  The crust in the wood-fired oven became very crunchy and hard with very few bubbles.  It was as though the hydration levels in the dough weren't high enough even though it was a 60% hydration recipe.

So, my thoughts and overview of the cook are that I would not recommend using dough made just a few hours earlier if you want your pizza to be the best it can be!

My preferences are as follows:

  1. 24 hour room proof and 5 day cold proof then use/or freeze
  2. 24 hour room proof and 3 day cold-proof then use/or freeze
  3. 24 hour room proof then use/or freeze

A year ago I wouldn't have made dough like this.  It's mostly down to trial and error that I'm using this process.  However, one of the viewers on my video last week mentioned that I should try cold-proofing the dough straight away and then giving it a room temperature rise before use.  I am definitely going to try this and I sort of did in my other pizza cook this week - the Tuna Pizza.


I was asked by a viewer to make a Tuna pizza and I couldn't wait to give it a try.  I honestly couldn't remember if I'd cooked tuna on pizza before - if I had it was a good while ago. Anyhow it was a really nice pizza to make and taste.  I topped this pizza with tuna, buffalo mozzarella, fried red onions, black olives, rocket and some garlic infused olive oil.  It was delicious and reminded me of a Pan Bagnat.

I have to admit that the dough I used for this pizza was one that I had treated rather badly.  I used a 24 hour room proof dough made with Blue Caputo 00 flour, that I'd cold-proofed for a few days then placed in the freezer all scrumpled up in a freezer bag.  I then part-defrosted the dough but it started to rain so I placed it back in the freezer.  A few days later I wanted to use it again and so defrosted it overnight before the cook.  I had no idea how it would turn out but I could see that there were lots of little bubbles and the consistency looked good to me so I used it.  I have to say that it stretched really well and gave a good cook on the crust too.  And this goes back to where I previously mentioned that I would reverse the dough process and cold-proof before the room-proof.  This wasn't far off that process in that the dough was cold then warmed up again.  And I would recommend giving it a try. 👍 

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I'd like to start off this week with the words Article 13.  This was passed by the EU Parliament and will now be implemented across Europe and the UK within the next 2 years.  It is where information, music, pictures and videos will need to be checked and monitored for copyright before they are shared.  I'm worried about it because it has unintended consequences for creators who produce original content.  Those who passed this Article - now called Article 17 claimed it would not impact on but help small original creators.  Let's see how they think this Article can be implemented in a way that is not going to destroy all small creators.  We are listening, watching and waiting.


This cook took some time.  Probably one of the longest pizza cooks I've had.  I love using the Ooni 3 to cook pizza and I used the Gas to cook this Chorizo pizza.  The stone was a perfect temperature and everything was ready for the cook.  So, in the pizza went and immediately I could see the base cooking fast on the stone even though it was only 430c.  The top of the crust of the pizza was also getting hit by the strong flame so I turned it down to low.  The problem I had was that the side of the crust wasn't cooking fast, the base was and the flame was hitting the top of the crust.  So the mid crust part was not getting cooked.


So, with the gas on low and with the help of the pizza peel to protect the toppings the pizza was ready.  The peel protected the top whilst the side of the crust cooked.  Overall I'd say it took about 5 minutes in total to cook!  It tasted great, the chorizo was delicious and the base cooked really well.


I love Pepperoni Pizza.  This video is Part 1 of 2.  I am experimenting with dough to show what the difference is between a long proofed dough and a freshly made dough.  I normally use dough that's had at least a 24 hour room proof.  The dough I used for this video was freshly made with just a 4 hour room temperature proof.

I used the Ooni Pro with real wood to make this pizza.  The dough cooked pretty well considering it hadn't had much time to work its magic and offered up a very tasty base for the pizza toppings.

The base cook was great.  I mean, if I made a base cook like that every time I made pizza I would be one very happy pizza maker!

So, what I wanted to show with this dough and the cook was that if you need to make dough on the same day as your pizza cook then go ahead.  You'll produce a lovely pizza.  But, for a better dough, try getting the dough made ahead of time.  You can do this by either freezing your longer proofed dough and defrosting it on the day you need it or make the dough 5 days, 3 days or the day before.  I think freezing your dough is the best option.  That 24 hour proof or 5 day long cold-proof does give the crust a better cook and provides a better flavour and makes it easier to stretch.

See you next week!

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