Let’s go through my top Ooni Koda 16 pizza cooking tips!

First, you will need to grab your pizza peels for the Koda 16 pizza oven.  I use a 15” wooden launch peel – it’s the same make as the 12” wooden peel I use for the 12” pizza ovens.

Generally,  I use the longer-handled pizza peels for the 16” ovens.  This is because you will need to place the head of the peel deeper inside the bigger ovens and the longer handles prevent your hands from burning when you manage your pizza inside the oven.

However, for the Koda 16, I also use the short-handled 7” turning peel because the opening is nice and wide and I can manage the pizza without my hands getting hot.    I also use this 12” square peel for both the 12” and 16” Koda pizza ovens because I find it fits both sized ovens perfectly.

Getting the Koda 16 to the right temperature is important.  Before you start cooking,  preheat the oven.  Connect the gas, ignite it using the dial on the side of the oven and you are ready to go. 

Allow the oven to preheat for approximately 20 minutes until the stone inside reaches a temperature of around 820 degrees Fahrenheit (430 degrees Celsius) in the centre. This step is necessary to achieve that well-cooked pizza base.

Getting your stone to the right temperature ensures the base cooks as fast as the pizza toppings and crust.

Ensure your stretched dough can wiggle on the peel.  Do this by dusting your wooden pizza peel with fine semolina to prevent it from sticking then give it a little wiggle. Gently pull your dough onto the peel before you add your toppings.

Once you’ve done that, add your toppings and keep them light.  Heavy toppings can make it more difficult to launch the pizza particularly if you are making a big pizza.

You may not get the chance to cook the toppings properly in the oven if there are too many on there.

Your pizza must be able to move freely on the peel before the launch.  Give it another wiggle test and if it’s sticking, just add more fine semolina.  Semolina is my favourite to use because it has little roller balls that help the pizza glide off the peel.

I find the semolina doesn’t absorb moisture as easily and therefore can still roll the pizza off a damp base.

Now you are ready to launch your pizza.  Check the stone temperature just before you launch the pizza.  Use a digital laser thermometer for this – one that can reach a temp up to 600c.

It needs a single laser beam not a double to measure the centre of the stone only.

This needs to be approx 820f/430c.  As you rotate your pizza it will pick up the higher and lower temperatures on the stone at the front and back.  With the l-shaped burner, you will have a cooler area to the front and right.