Absolute beginner here and based on some reading I’m going with the Koda 16. I was hoping you nice folks could suggest what else I need in this adventure and I’m looking for your favorites. Favorite peel, pans, cutters and anything else I might be forgetting.
Thank you! [ooni koda](https://ooni.com/products/ooni-koda-16?utm_gcmpgn_typ=us-search-branded&gclid=EAIaIQobChMIzLPKlMDR9AIVZB6tBh0pxgkHEAAYAiAAEgIyAvD_BwE)
by stupider-like-a-foxx
3 Comments
Not required, but an infrared thermometer to check the temperature of the stone is nice depending on how precise you want to be.
A turning peel was a game changer for me.
Caputo pizzeria flour. Don’t go for high hydration doughs, the pizza isn’t in long enough for high water content. You also need something to clean your stone, I use a bench knife to scrape clean before I start heating.
You’ll love it, it’s awesome.