The Koda 12 is very light and so when you fancy a fast setup and a quick cook it’s very easy to do. 

For this pizza I used salami with fennel and it tasted really great on the pizza, although it did reduce to half its size after the cook!

For most of the time in this oven I cook with the dial at 3/4 to full flame.  It depends on the size of the pizza.

The bigger the pizza, the lower I place the flame at the back.

This is because the pizza can get too close to the flame at the back and before you know it, before the first turn, it’s got your crust!

You will need to ensure your pizza stone is hot enough for a fast cook.  To do this I heat it up – keep the gas on full until it reaches at least 470c in the centre of the stone.  When that is reached I turn the oven off or to a low flame for a few minutes.

The surface temperature of the stone will lower but the heat inside will cook your pizza without burning it.