Cooking BBQ Smoky Sausage Pizza in Ooni Koda Pizza Oven | Third CookHello! We made a BBQ Pizza with BBQ sauce and Buffalo Mozzarella and smoky sausage in the Ooni Koda Pizza Oven and the smell and taste was delicious! Don't know why I hadn't made this Pizza before! I tried to cook this pizza as fast as I could. I would normally play with it for another 2 minutes - turning it and whatever but this time I wanted to do a medium flame cook in 2 minutes. Placed the dough in the fridge for 24 hours and then at room temperature for 24 hours then froze the dough. 500g Blue Caputo 00 Flour 1g dissolved dry yeast 9g dissolved table salt 300g water.
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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!
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 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.
I thought that the only way to find out was through a proper time and temperature test and this is what the first half of this video does:
And I did expect the results to be the same as the Ooni 3 Pizza Oven as it’s the same size oven with the same stone.
And after 15 minutes the Oven stone in the middle reached 400c and after 30 minutes it reached 470c so I was pretty happy with the outcome of that test. So, the oven was more than ready to make a pizza. It just needed to cool down a little first.
SECOND PIZZA COOKED IN THE OONI KODA PIZZA OVEN
I wanted to keep the toppings on this cook with the Ooni Koda pizza oven as simple as I could on this pizza so I opted for mozzarella and parmesan.
It was the base cook that I wanted to test here. The centre of the stone was at 433c and it did come down to 425c as I put the pizza in.
The base cooked very nicely and it did give some char around the edges by the crust. This was due to the oven reaching over 500c at the back and hadn’t really lowered that much by the time my pizza went in.
Overall, this was a delicious pizza and I was impressed with the cook. The gas flame at the back is a big improvement on the Ooni 3 Pizza Oven in my opinion.
The toppings cooked really well and not once did I think the gas would burn them.
OONI KODA BBQ SMOKY SAUSAGE PIZZA – THIRD COOK
My aim was to cook the pizza with the Ooni Koda Pizza Oven as fast as I could with the medium gas flame. I also wanted to try a bbq sauce topped pizza and I’m really pleased I did! The smell coming from this pizza was delicious and it tasted really good too!
I tend to rotate my pizza’s a lot in the oven but that’s only because from past experience I have burnt the crust.
So, instead of leaving the pizza there with the crust cooking against the flame for 25 seconds, I average out leaving it there for 5 – 10 seconds and then turning.
For me it’s better safe than sorry as I have ruined lots of pizza’s by absolutely singeing the crusts! The base cooked really well and I was very pleased with the way it cooked on the stone.
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Anyhow, this pizza cooked very fast and it was a joy to use this oven.
So, my review of this oven after 3 cooks is that I really like it! It’s great fun to use and it can cook up a wicked pizza in minutes.
It cooks the toppings to perfection, in a more wispy way than the Ooni 3 Pizza Oven gas flame and it gives the crust a hot but gentle flame cook, perfect for getting a leoparding crust! I’m really enjoying using the Ooni Koda Pizza Oven and I’m pleased I bought it.
I am looking forward to my next cook with it which is going to be a bit of a challenge for me as I’m going to cook a pizza on full flame as fast as I can and I have no idea what’s going to happen!
See you next week!
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