My Ooni Koda 12 Impressions after using it for FOUR Years!
These are my Ooni Koda 12 Pizza Oven impressions after using it for 4 years! Check the video out!
My Ooni KODA 12 Impressions after FOUR Years! Pizza Oven REVIEW!Hi and welcome to our learning-to-cook pizza journey! I go over my thoughts and impressions and I review the Ooni Koda 12 Gas-Fired Pizza Oven after using it for 4 years! This is not a sponsored video - it is an independent review!
When the Koda 12 was launched 4 years ago, for me it was a game changer. I bought it because it was an affordable pizza oven, it was lightweight and easy for me to carry around and also it was the first pizza oven I used that had a linear gas burner at the back.
The other pizza ovens I was using at the time were the Gozney Roccbox and the Original Ooni Gas Burner in the Ooni 3 and both of those had round burners and those ovens had been designed for other fuels to be used with them.
The Koda 12 was the first pizza oven I’d bought that was designed specifically for gas and that gave this oven, with its linear burner at the back, a design and performance advantage. It was made for gas and it showed that in its performance over the years. We’ve been using this lovely little oven for four years now, and it’s still going strong!
Let’s talk about the setup. I have found the Koda 12 to be very user-friendly. It’s designed for easy assembly with its foldable legs and can be ready to cook within minutes.
It’s a gas-fired oven, which means it offers convenience and consistency with the delivery of temperature control inside the oven. The built-in gas ignition system ensures hassle-free lighting, and you can easily adjust the wispy flame to achieve your perfect cooking temperature.
What are the benefits that make the Koda 12 a great pizza oven to use? It can heat up a pizza oven easily and quickly – and it heats up to a high heat of 932°F (500°C) in just 15 -20 minutes.
But over the years I haven’t just cooked pizza in this oven, as there’s the option to cook other dishes such as naan bread, garlic bread, steaks, roasted vegetables, and other cast iron dishes and of course a pan-cooked pizza!
I’ve found that some of the portable pizza ovens over the years since this oven was launched, have become larger and heavier. And some are becoming a bit too heavy for portability- I am struggling with some ovens I have already. So what makes this oven so versatile is that it is compact and lightweight, making it easy to transport and set up wherever you fancy cooking. The stone can be removed and that makes it even lighter. This oven is lighter than my full gas bottle that fuels it!
The Koda 12 can cook a lovely authentic taste Neapolitan pizza because of the temperature the oven reaches both on the stone and inside the oven. The stone heat creates a crisp, fast-cooking pizza base, and the linear gas burner at the back delivers an easily controllable wispy flame, very similar to a wood-fired flame that cooks the crust and toppings fast without burning. Check out my useful Koda 12 tips video in the link at the end of the article which provides more advice on stone and oven temperature cooking in this oven.
CHECK OUT OUR VIDEO ON YOUTUBE ON THE LINK ABOVE! YOU CAN SUBSCRIBE FOR FREE TO OUR CHANNEL THAT'S GOT LOADS MORE PIZZA COOKING TIPS, RECIPES AND PIZZA OVEN REVIEWS! AND IF YOU HAVE ANY QUESTIONS PLEASE ADD IT IN THE COMMENTS SECTION OF THE VIDEOS!
The oven’s powder coated construction still looks modern and sleek. I love that there are no sharp edges to this oven, the structure is finished to a high standard with its curved edges and is very well designed. It also makes for easy cleaning. I just give the shell a quick wipe-down with a damp cloth when it’s cool – and that’s because it gathers dust, not because of the pizza cooking.
It just needs a quick wipe at the front where the semolina drops near to the front edge of the stone when I launch the pizza. All other debris is burned off from the high temperatures inside the oven. If you’ve burnt pizza debris on your stone, check out my helpful How to Clean your Pizza Stone video.
Over the years, the Koda 12 has proven its durability and reliability. The powder-coated shell and steel interior has held up exceptionally well, and burner at the back continues to deliver a perfect flame just as it did 4 years ago. I’ve learnt a lot by using this oven over the years. I’ve been on a real pizza journey with this oven!
Providing pizza regularly to the family and sharing my pizza cooking progress with you through all the Seasons, the Ooni Koda 12 has been a huge part of our pizza cooking journey over the years.
So, there you have it! The Ooni Koda 12 Gas Fired Pizza Oven has not only served us well with its lovely wispy gas flame benefits but has also stood the test of time. It’s been a great investment and has taught me a lot about how to cook and use a pizza oven.
I hope you enjoyed the video and thanks for watching! Check out our other pizza cooking videos, our first oven cook videos, and also our pizza oven reviews and pizza cooking tips in the links below.
And that’s it!
PIZZA OVENS – if you are looking to buy a pizza oven check out all my pizza oven review videos as there are a number to choose from such as the Ooni Volt 12, Ooni Karu 12G, Ooni Fyra 12, the Ooni Karu 16, the Ooni Koda 16, Ooni koda 12, Gozney Roccbox and the Ooni Karu 12!
I’ve created a Pizza for Beginners – Learning to Cook Pizza and How to Use Pizza Ovens YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!
Check out our YouTube channel here: https://www.youtube.com/c/Got2EatPizza