For the first cook I decided to make a plain mozzarella cheese pizza with some herbs. This oven is wide and heavy which makes it a bit more of a challenge to carry.
The oven took about 25 minutes to heat up to get the stone to 430c/906f in the central area by the flames.
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!
The area to the far right of the oven away from the flames reached 380c. Check the video out below which shows the first and second cook with the Ooni Koda 16 Pizza Oven.
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I used the following pizza dough recipe for both cooks:
- 500g pizza flour
- 300g water
- 9g dissolved table salt
- 0.6g yeast
The dough was room proofed for 24 hours.
I cooked the pizza on a medium flame on the dial. I wasn't sure about the strength of the flame against the crust on the first cook but I think it came out ok. The crust tasted crispy and had a small amount of bubble leoparding.
For the second cook I decided to make a chorizo pizza and pushed the oven to a mid-flame heat again but this time I heated the stone up further so that the right side area of the stone reached 415c.
For the second cook I used the same dough. The pizza was placed a little closer to the flames and this gave an improved crust cook. The hotter stone to the right also gave the base a better cook.
My impressions of the first cook using the Ooni Koda 16 were:
- it took about 30 minutes on full flame on the dial to heat the stone up from cold.
- the oven is wide and gives you every opportunity to cook big pizzas up to 16"
- the L-shaped flame burner speeds up the cook
- the flames cast a lovely bright glow in the oven so that you can see your pizza being cooked
I look forward to trying out this oven with a full-flame on the dial with the pizza positioned right in the middle of the L-Shaped burner! That will be for the next video using the Ooni Koda 16.
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