I waited a while to review my Ooni Pizza Oven because I wanted to use it more before giving my honest opinion. I started writing this Ooni review two years ago and finally got back to it. I spoke to the staff at Ooni to ask if I could become an affiliate. They denied me because they only wanted to give opportunities to pizza sites and YouTube channels focused on pizza. Instead of continuing with the review, I decided to work on other things. Here we are, and I’m ready to give my opinion. Amazon availability is now here, and the links are below. 🙂
Why Did We Get It?
My family and I love good pizza. Sometimes the kids want plain old Domino’s, but they know that’s just for convenience, not taste. We live in a fairly small town with limited pizza options. We only have two places that deliver to us, and there are a few places we pick up from. Chains like Donato’s provide a decent pizza, but we haven’t found a go-to spot. A place that opened about five years ago that offered brick oven-style pizza recently closed. It was the closest to what we like.
Since my wife and I went to Rome and the Amalfi Coast, we’ve searched for that perfect slice. My wife always talks about a place by the Trevi Fountain that had her favorite slice ever. She doesn’t remember the name, but she remembers the hot, fresh zucchini running down her arm as she ate it. I plan to take her back to that spot one day.
We have a couple of friends who built their brick ovens. We’ve had pizza at both places, and they were amazing, giving us the flavor we wanted. Building our own pizza oven wasn’t an option. So, we decided to get the Ooni Koda 12.
Meet the OONI KODA 12
When we bought the Ooni Koda 12, there were only a few options available. Some were gas, others were wood-burning. Now you can get a combo of the two and even electric models. For convenience, we chose gas. It came well-packaged and looked like it was cared for. The unit is well-constructed and looks nice. It’s tiny and can be carried like a large briefcase. I’ll talk about the size shortly.
The box it came in was much bigger than the Koda 12, maybe two to three times the size. I was surprised when I got it fully unpacked. Since we had it, we decided to use it right away and started making our first pizzas.
Assembly took just minutes. I had purchased a table to sit on. Although there are some great options out there, I didn’t think a high-end table was necessary at the time. We went with the Royal Gourmet Dining Cart Table. It has weathered very well with no signs of rust.
The Koda sits right on top and the propane gas tank fits right below. The connector is long enough to reach the propane tank. I sometimes wish these cables were 6-12 inches longer for extra slack. If you go with a bigger unit, check the dimensions since this table may be too small for the larger Koda ovens.
With three folding feet underneath, I was ready to start cooking. All we had to do was make the dough and add everything we wanted to put on it.
The Dough
Most people buy this oven for the crust. Without a good crust, the pizza isn’t delicious. Prepping your dough is everything. There are quick methods, medium-time methods, and 24-hour methods. We haven’t tried the 24-hour rise yet, so I can’t say how those turn out. We usually create our dough within about a four-hour window. You can check the Ooni site for dough recipes or the many websites that share dough recipes.
The most important thing to remember is always to try new things, so experiment as much as possible. Make sure you are using the proper flour. Baking and dough are all about correct proportions and correct timing. Environment matters too. The best thing is that it isn’t super expensive if you mess it up. And yes, you will mess up, so don’t worry about it.
Once your dough has been proofed and you have all of your ingredients ready, you’ll be all set. It’s now up to you to make your perfect pizza.
Cooking the Pizza
Besides the dough, the next big thing is the heat of the oven. They recommend getting temperatures high. This can take a while, but it makes sense. You don’t want to cook a pizza in a hot Koda, you want to cook it in a super hot Koda. This has been the hardest part for us. We put pizzas in a really hot oven, and many of our results came out more burnt than we wanted or undercooked in some areas. It was burning because the flame was so hot and close to the dough. Over time, we decided to get the oven very hot and then reduce the flame when cooking. This allows for more thorough cooking.
We turn the pizza often, usually 10-15 degrees every 20-30 seconds. Constantly moving the back to the front helped us avoid burning. Sometimes you think it’s in there too short a time, and then that side of the pizza is burnt. Slight burning is good for crispness, but all burnt is gross.
Stay tuned for an important tip below.
Size Matters
We purchased the Koda 12, thinking it was the right choice. We didn’t know much when we bought it, so we went with our instincts. Although we are pleased with the Koda 12, I wish we had gone for the next level up each time we use it. The Koda 16 was the better option, but it cost $200 more.
Quick story: My father wanted to buy a pizza oven. He loves this style of pizza just like my wife and I. He asked me about my oven and what I thought. I gave him my pros and cons and told him he’d be pleased with it. Then I mentioned the big downside. I told him he would be much better off with the Koda 16 despite the higher price. Long story short, he went with the Koda 16. I’ve visited him several times while he was using it. It’s so much bigger and easier to work with. The larger size made cooking easier and reduced the risk of burning due to proximity. He’s used it over a dozen times and keeps improving his technique. Remember, there is a science to the pizza madness.
One Major Tip
The biggest thing I learned after many ups and downs was to cook the dough for a minute before adding the sauce, cheese, and other toppings. This allows the pizza to cook a bit longer and get crispier without burning. Even my father with his bigger Koda does this. It’s also a great way to save time so you can eat with the family and not be the one walking back and forth. We’ve done this twice now, and these pizzas have been the best.
Par-baking is the term.
Do you have to heat the dough first? No, but it reduces the chances of things going wrong. All you have to do is put it in plain and turn it frequently. About 1-2 minutes total and you’ll be good to go. Once you start cooking the pizza with your toppings, turning it and getting it just right becomes so much easier.
Storage and Care
A critical part of taking care of your Koda is maintaining it during the season, both when it’s in use and when it’s not. A wrap cover that seals the opening and keeps anything from getting inside is critical. This cover is essential after each use once the oven cools down. The cover isn’t very big and has carrying straps, which are handy even though I carry it like a big football. In the winter, if you live in a cold environment, bring it inside and store it somewhere safe from damage.
For cleaning the inside, you can remove the heat stone and clean it after each use if needed. If you burn some cheese or there is too much buildup, you should at least scrape it off. Avoid using soap if you decide to wash the stone. Also, be sure to check around the edges for anything that may have fallen onto the steel areas.
Extra Items Worth Having
Besides the Koda 12 that we bought, we needed some other pieces to make our life a little easier. Here are the things we bought and our thoughts about them:
Ooni Digital Infrared Thermometer – This device is pretty cool, but once you get used to the temperatures, it becomes less necessary. It’s nice to have, but I would say save the money.
Ooni Perforated Pizza Peel – We used this the first dozen times, but we bought a different one to help us with the smaller Koda. It does fine, but I suggest getting the Ooni Pizza Turning Peel. This is much smaller in terms of dimensions and allows you to turn the pizza with ease.
Carry Cover for Ooni Koda 12 – The cover is very important. It’s well worth the cost and will help extend the life of the Koda 12.
Of course, there are other cool options such as the modular table or the pizza topping station. However, if you are budgeting for this oven, you can probably hold off on these items. If you plan to do a lot of cooking besides pizza, you will want to get a dual-sided griddle or sizzler pan. Even an iron skillet pan could produce a great meal.
Final Thoughts
We love it. Although there is a bigger learning curve than many think, it is well worth it. From the finicky dough to the timing of the cook, the science and the hangout time are all part of the process. It’s fun to use and makes for a good time. We are happy with the Koda 12, but I suggest getting the 16 if you can afford it. The size difference is well worth the upgrade. With all the accessories, you could be looking at over $800. If you can handle the cost, make your move now. The price may change at any time, and discounts are rare. Good luck and happy pizza-making.
