Ooni Koda 12 Portable Gas Fired Outdoor Pizza Oven

To be fair I was excited to recieve and try the Ooni Koda and the first time I burnt the pizza. I assumed it was me and not the 'tool'. So I have tried it in various ways since but there are some things I'm not convinced about yet. Perhaps I need more time or perhaps Ooni staff can call...after making the 'investment'.1The first time the doe stuck to the peel and hard to get it in. So I made a mess and left toppings on the stone and that made it worse. I couldn't stop and clean as it was very very hot. So I let it burn. They say it burns off but not true. Can't clean it off2Re Cleaning. the Design is such that it is fiddly trying to get in there and clean3The Back stop plate, made of stainless is already looking burnt and hard to clean (after 4 uses)4The ... MoreTo be fair I was excited to recieve and try the Ooni Koda and the first time I burnt the pizza. I assumed it was me and not the 'tool'. So I have tried it in various ways since but there are some things I'm not convinced about yet. Perhaps I need more time or perhaps Ooni staff can call...after making the 'investment'.1The first time the doe stuck to the peel and hard to get it in. So I made a mess and left toppings on the stone and that made it worse. I couldn't stop and clean as it was very very hot. So I let it burn. They say it burns off but not true. Can't clean it off2Re Cleaning. the Design is such that it is fiddly trying to get in there and clean3The Back stop plate, made of stainless is already looking burnt and hard to clean (after 4 uses)4The Burner temp gauge does not allow for much range in heat ie it is far too hot on any setting low or high. This means that the topping and edge of doe burns but the inner and base doesn't have time to crisp up. This is really disappointing. There seems to be no way around it. if you don't poke the pizza in too far then the other half just gets a little colder between turns. If you put it in carefully near the edge the other end is still too close to the flame. I have tried home made doe and bought dough and pita bread but still an issue. Either the doe burns and the topping is 'ok' hot or the doe doesn't burn but the topping is luke warm.PS the flame doesn't really come across the top of the roofline - I believe the Gozzney does... perhaps the 'roof line is too low? oR perhaps Ooni could supply me with a temp gauge ie the 'gas knob/ regulator etc' that allows for slightly lower temp. Yes I know that perhaps it will defeat the purpose of high temp cooking but the alternative is 'burn baby burn.'5The outside DOES get very hot, as already advertised I know, but it can be dangerous so you will need to be vigilant around little kids and older while it is cooling down.6Perhaps I need to practice a bit more but I can't see too many variants other than what I have tried at this point. I hope I am wrong because I have already spent the money and 'stuck' with it.If anyone at the company reads this and can offer a fix - please - I'm keen after making the 'investment'.

Firstly, this oven is amazing. I’ve only just started with it but having a great time and getting good results right from the start. Obviously I live pizza and love cooking for friends. I’m looking forward to practicing and perfecting my art form.Service. Bought from the pizza oven store. They were quick to process and ship, however accidentally sent me the wrong oven (more expensive karu) I contacted them and they were very good. Within a week I had my correct oven and they did a great job. I was very happy with Sarah’s help.

Firstly, Chris Mayo and the team at The Pizza Oven Store, were simply brilliant and so helpful.Choosing the perfect pizza oven which replicates the way a wood-fired oven cooks Napolitana Pizzas, took some research, however very quickly, the functionality and the quality of the Ooni Koda 16 stood out from the crowd.It’s been two years since purchased and unboxed and I still absolutely love this oven.I would recommend Ooni and The Pizza Oven Store, very highly to anyone serious about pizzas.

Item description says compatible with bbq gas canister which is not true. You have to buy a different attachment so that it can attach to the standard Australia gas canister. Thankfully, we noticed this the day before the party we were hosting so had time to purchase the attachment. Annoying to have to spend extra money on the attachment however.Delivery was quick. Also I spoke to an agent called Sarah before buying the oven who was very helpful when discussing the various pizza ovens.

I gave it a 4 because it is very good *for this price range* (there are IMO better and bigger ovens, but they are also more expensive).I would like to share my solution to one of the main problems everyone has encountered - namely that the flame is actually to hot, and pizzas (even 13"-14" vs. the theoretically possible 16") burn, or would burn, before the bottom (and center of thickness) is sufficiently done:Some move a smaller pizza to the near/right corner (furthest from flames), some lower flame to minimum after launch. Both of these are still lacking - even for a thin pizza. Others try preheating less, with a lower stone center temp; but this only makes the unbalanced equation worse!My solution (and it works!): Preheat the oven for at least 25-30 minutes - ... MoreI gave it a 4 because it is very good *for this price range* (there are IMO better and bigger ovens, but they are also more expensive).I would like to share my solution to one of the main problems everyone has encountered - namely that the flame is actually to hot, and pizzas (even 13"-14" vs. the theoretically possible 16") burn, or would burn, before the bottom (and center of thickness) is sufficiently done:Some move a smaller pizza to the near/right corner (furthest from flames), some lower flame to minimum after launch. Both of these are still lacking - even for a thin pizza. Others try preheating less, with a lower stone center temp; but this only makes the unbalanced equation worse!My solution (and it works!): Preheat the oven for at least 25-30 minutes - getting the stone center to 450C-475C, then launch the pizza, and immediately turn the flame OFF. Yes, off. The total bake time will be a little longer (about 2 minutes). But it works. The hot stone will properly cook the pizza all the way through, and very nicely done on the bottom; and during that time the top will also fully cook, with tnhe crust browning nicely with proper charred spotting, but will *not* burn. Be patient, the residual heat will do the tops just fine. Actually, you will still need to be vigilant about turning the pizza so as not to burn on the inside/left side; but it will be more gradual and forgiving.Note: If necessary, in the case of any particular pizza (due to size or thickness) or weather (oven and stone loose heat more quickly if very windy, for example), you can also always turn the flame back on (to LOW!) for 10-15 seconds at the end of the cook.

We loved the Ooni, still practicing to get the pizza perfect. The quick cooking time is amazing. We also had great service from the company, originally I chose the wrong paddle and pizza turner but had a phone call from Sarah who helped me out with the correct products. I really appreciated her help. Overall a great pizza oven and great service. We couldn’t be happier.

Gets hot very quick! The pizza that this oven produces is fantastic. Though I have to say that the pizza stone is very thin, much thinner than I expected. The heat fall off from back to front is significant.The work around is simply that you have to turn your pizza approximately every 30 or 20 seconds. this oven can produce incredible pizza, you just need to pay attention and work with the oven! Super fun. Highly recommend this oven.P.s. Delivery was the fastest I experienced in Australia!

The crew at The Pizza Oven Store are fantastic. They communicated throughout the long wait for the shipment to arrive, and have been very supportive throughout the process. A big shout out to Chris and Po.Regarding the Ooni Koda 16, I was blown away by the performance of this oven. I was expecting it to bake a good pizza but this was exceptional. A perfect base and crust. Takes a bit of practice and confidence to turn the pizza evenly but even my very first pizza bake was amazing.I would very highly recommend this product to anyone who is interested in a mono pizza gas oven. The only downside is that we won’t enjoy going out to top notch pizza restaurants anymore, ours are better ;-).

Box missing vital information

Purchased this in store today assuming it will fit a standard Australian gas cylinder like the ones you get at the servo - it doesn't. The box the oven comes in does not show any specifications that would have warned us in advance. To make this work, you'll have to find a new gas cylinder with an LCC27 fitting. After searching Ooni support site, found a post from 27/01/2023 where they advise from April 2022 all their new models will be sold with this fitting. If Ooni aren't going to put this information on their boxes, maybe Anaconda staff should warn customers of the additional costs required.

Burns at the back and barely cooks at the front.

Yes it does cook great pizza very quickly, but if you leave it for 15 seconds without rotating, you have charcoal at he back. Rotating pizza constantly is not so simple in the tight little oven.No review mentioned this issue. I wish I had paid the extra (double) for the 16 inch oven which has flame on 3 side. If I could return it, I would.