Hi and welcome to our learning-to-cook pizza journey! This video explains the best tips for cooking pizza in the Ooni Koda 12 gas-fired pizza oven!
I hope you enjoy this video, thank you so much for being here, I really appreciate you! ✨☕️
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AMAZON LINKS:
⇢* Mini Wooden Pizza Roller – https://amzn.to/31TJAgp (helps stretch the pizza)
⇢* 12″ Wooden Pizza Peel – https://amzn.to/2nQfKvs (for the 12″ Pizza Ovens)
⇢* 15″ Wider Wooden Pizza Peel – https://amzn.to/3rXxlwB (for the 16″ Pizza Ovens)
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About me: Hi! My name is Ellie and I’m based in the UK. I’ve been on a learning to cook pizza journey since 2017 when I bought my first pizza oven, the Ooni 3. Through my videos here on this channel I share my pizza cooking journey with you using a number of different pizza ovens, including wood-fired, gas-fired and electric! I share evidence based tips from my cooking to help you cook a super pizza right in the comfort of your home.
Disclaimer: Some of these links are affiliate links where I’ll earn a small commission if you make a purchase at no additional cost to you.
#pizza #food #homemadepizza
0:00 Intro
0:10 Get the Right Pizza Peels Ready
0:54 Get the Oven to the Right Temperature
1:20 Use Fine Semolina on Launch Peel
1:45 Keep the Toppings Light
2:00 Do Wiggle Tests with Dough On Peel
2:40 Check the Stone Temperature with a Thermometer
3:00 Use Small Wiggle Movements to Launch the Pizza
3:25 Turn Frequently
4:12 Cook on Low Flame to Get to Know the Oven
21 Comments
Hi! Hope this vid is useful!! 🍕🔥
Nice video. Can’t wait to start using my Koda 16
I've noticed that you used your oven on a wooden base. It that safe? I'll be buying the karu 12 and would like to know if I need a metal base bellow the oven or I could use it on a wooden table.
Nice video, I have the oven on max between pizzas and also turn it down to 3/4 for the cook! I you thought about trying a different stone?
Learned some new methods, I plan to use my Koda this month. Great channel!
I will use those tips on my next cook!
I've been having problems with my launch since I got my Koda in 2020, using flour on the peel. Thanks for this – I switched to semolina this weekend. Game changer. Thanks for all your videos.
I have had this oven 2 years, never disappointed in the results. Thank you for the wonderful tips🙏🥰💕
I learned to use this oven from you in an earlier video a couple of years back. It got me good results on my first bake ever, and I still do it this way 🙏 I would only add your tip to flip over the stone before heating up the next time the oven is used, for the self cleaning effect – love that.
Why do you use a wooden peel rather than a stainless steel peel?
What size is the pizza you made? And what would be the pizza that is made in that oven?
Thanks for the tips. Are you using the stock OONI stone?
wonderful tutorial. thank you!
Hello,
I've had a koda 12 for about 3 years but fell out of love with it. The main trouble i had with it is managing temperature when cooking multiple pizzas. I tend to make 5-7 each time- the first 2 cook beautifully but i find the subsequent are underbaked but with burnt crusts. Simply- the stone gets too cold. I even purchased a biscotti stone (>£50) to try and mitigate against this but it didn't help. I would have burnt crusts, underbaked dough centrally and undercooked toppings. Ive tried alot of different things including turning the flame right up in between pizzas and right down once the pizza is in. I also turn frequently and dont use sugar in my dough to reduce chance of burning. I figured this was because the 12 is simply too small- do you have any advice against this?
Hi , can i use kado 12 gas in the kitchen ?
i found it helpful but confusing too… the picture, of dial was it 1/4th to the full to illutrate what u meant?
then "crispier = lower" but whats the number for that "lower" temp?
the picture of 4:51 was it illustration of that 1/4th to max flame?
what is the best way to clean the stone? Our first pizza was a fail and got a lot all over the stone and burned.
Just got my Ooni, thank you for these tips!!!! Cant wait to try it!
My issue with these ovens is by the time u finish buying the toppings ur better off just buying the pizza at a good pizza shoo as all the ingredients end up costing the same if not more. Same issue with the ninjs creami, yes its ice cream but again bu the time u add all ingredients its cheaper to just by store ice cream and sometimes it is better then ur recipe, my recipe.
how long would it take to make 6 million pizzas?