MAKING A HOME-MADE PIZZA IN 90 SECONDS!

PIZZA IN 90 SECONDS! 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 Pizza Oven 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…

Continue Reading

NEARLY MELTING MY IPHONE FROM THE HEAT OF THE OONI PRO WOOD-FIRED PIZZA OVEN

SUBSCRIBE TO MY YOUTUBE CHANNEL! I FORGOT HOW HOT THE PIZZA OVEN CAN GET! Hello!  This week I nearly lost my phone to the heat coming out of the Ooni Pro Pizza Oven!  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 Ooni Pro, the wood…

Continue Reading

OONI KODA PIZZA OVEN REVIEW

OONI KODA GAS-FIRED PIZZA OVEN REVIEW 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 Pizza Oven's circular gas burner.  The Ooni Koda's gas burner sits on a straight grid at the back of the oven, whereas the Ooni 3's gas flame is…

Continue Reading

GOZNEY ROCCBOX METAL PIZZA TURNING PEEL 7″

GOZNEY ROCCBOX METAL PIZZA TURNING PEEL 7" It didn't take long for me to realise that after buying the Ooni Koda Pizza Oven I needed a new peel for it to comfortably fit the oven.  I use a 9" non-perforated peel for the  Ooni Pro Pizza Oven and the Ooni 3 Pizza Oven.  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…

Continue Reading

SALAMI AND CHORIZO PIZZA COOKED USING OONI KODA GAS-FIRED PIZZA OVEN

SALAMI PIZZA - OONI KODA - BREEZY DAY 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…

Continue Reading

OONI KODA PIZZA STONE TEMPERATURE TEST PLUS A SECOND AND THIRD COOK WITH THE OVEN

What a week it's been with this Ooni Koda Pizza 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:…

Continue Reading
Close Menu