Oh my! You asked me to make a 15″ pizza in the Ooni Koda 16″ and here it is!

This video shows how I made a 15″ pizza in the Ooni Koda 16 which takes pizza sizes up to 16″.

I find stretching pizza bases a challenge at the best of times and so making a large one really does push those skills to the limit.

I’m not going to hold back here.  I am not great at stretching pizza to 16″ and so instead of struggling and wasting pizza dough, I gave the rolling pin a go!

I used it to stretch out this pizza base to 15″ and I was very impressed by the way it didn’t damage the bubbles.  The crust cooked with some pretty nice bubbling and so did the base.

A rolling pin gave me the ability to create a half-decent thin crust pizza with leoparding and that’s a win.  It also helps to stretch it to the size you want, with a lower chance of creating those pesky dough holes.

I’ve always been a fan of using rolling pins to stretch out pizza dough.  Handled well, you can use them to maximum effectiveness.

The small mini roller is very useful for crusty pizza – you just roll out the centre of the pizza and leave the edges.

I’ve never used this larger rolling pin on a pizza base because I assumed it would obliterate all my bubbles.   It didn’t, so going forward I will be using it a lot more!

It has given me the confidence to create a large pizza base and I wouldn’t have made the pizza in the video above without it.

I will also continue to persevere with my stretching skills  – keep honing and developing my dough and maybe one day I can ditch the pin!

Apparently, wine bottles are a good option for rolling dough out too.