At the time of writing this I'd only cooked four pizzas in this new Ooni Koda 16 pizza oven and so I was a bit taken aback this week when it cooked my pizza in 85 seconds! 

Only because my track record of fast pizza cooking has been, over the years, somewhat un-predictable.

I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!

So, I got really excited when I cooked this pizza in under 2 minutes! Check out the video below which shows the Ooni Koda 16 cooking my pizza with the dial on full flame.

85 Second Pizza Cook | Ooni Koda 16 Pizza Oven | Full Flame

Hi! Welcome to our learning to cook pizza journey. Today I cooked an 85 second salami pizza in the Ooni Koda 16 Pizza Oven because on a full-flame. A Real-time Cook Personally, I would prefer to cook on a lower flame, take a bit longer in the Koda 16 and get a crunchier crust. Pizza Dough Recipe:, 65% Hydration 500g pizza flour 325g water 9g dissolved table salt 0.4g yeast 24 hour room proof. 24 hour fridge proof then back to warm room temperature.

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K16 - US

The first thing I noticed from this particular cook was the crust  - some nice leoparding bubble spots developed quickly.  The toppings received a well-balanced flame cook in that short time and the base was adequately and evenly cooked.  The one noticeable difference to the crust was how chewy it was. 

With most of my pizza cooks lasting about 2 minutes and sometimes more, I usually get a crust with some leoparding that also provides a crunch.

What I learnt from this pizza oven cook was that fast does not necessarily mean crunchy!  I've never really figured out what the conditions are that drives the crust to produce larger leoparding bubbles.  Is it the speed of the cook that determines the bubbles, the crunch, the pizza oven or is it the dough - the temperature of the dough?  

I used another of my pizza ovens over the weekend and it gave me the bubbly leoparding and a very crunchy crust in that same cooking timeframe.  There was one difference though.  The dough I used was warmer.

I enjoyed using the full flame on the dial - I was a bit nervous about using it at first because of the two-sided gas burner but with careful positioning of the pizza it cooked really well.

Enjoy!

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K16 - UK

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K16 - UK infographic