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Ooni Koda


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#1 TimE

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Posted 25 June 2020 - 02:05 PM

Just pulled the trigger on gas powered pizza oven, i know there are at least 1-2 of you that have one. Tips and tricks appreciated
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#2 Sidney Porter

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Posted 25 June 2020 - 02:21 PM

Not that oven but my experience.

I have the pizza que which is an incert for a kettle grill. Stone temp is usually around 650-700 with lid temp 550-600. I pre cook the crust for a couple minutes then put the toppings on and send it back in. It is probably 5-7 minutes total.

I am dealing with charcoal but I preheat for 30 minutes to ensure the stone is hot. I can get through 8 pizza before my temp starts to drop too much. I add more fuel if the stone gets below 600.

Edited by Sidney Porter, 25 June 2020 - 02:22 PM.

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#3 HVB

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Posted 25 June 2020 - 04:25 PM

I have a Koda and I have found you need to turn the heat to halfway while cooking to avoid burning the crust. I will put it back to high between pizzas to heat the stone. It does a good job just I found a slight learning curve. I should also say that I have the original not the new larger one.

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#4 JKor

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Posted 25 June 2020 - 06:53 PM

The only problem with a pizza oven is that i would only eat pizza.
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#5 Genesee Ted

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Posted 25 June 2020 - 06:56 PM

I would love one but for now I’m using my BGE. I’ve used them before tho, a couple of different models, and they make great pizza.

The only problem with a pizza oven is that i would only eat pizza.

I’m not seeing the problem here :P

#6 HVB

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Posted 25 June 2020 - 07:32 PM

The only problem with a pizza oven is that i would only eat pizza.


Pizza and beer... What is the issue?
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#7 TimE

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Posted 25 June 2020 - 09:24 PM

I have a Koda and I have found you need to turn the heat to halfway while cooking to avoid burning the crust. I will put it back to high between pizzas to heat the stone. It does a good job just I found a slight learning curve. I should also say that I have the original not the new larger one.

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That's the one I bought. I will suffer through the learning curve eating pizza
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#8 Patrick C.

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Posted 25 June 2020 - 10:32 PM

Just pulled the trigger on gas powered pizza oven, i know there are at least 1-2 of you that have one. Tips and tricks appreciated


Where did you get it? Most sites say shipping in September. I’d love to have one, but am too impatient for the lead time.

30 minutes or less, melon farmer!!!
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#9 Genesee Ted

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Posted 25 June 2020 - 10:42 PM

Where did you get it? Most sites say shipping in September. I’d love to have one, but am too impatient for the lead time.

30 minutes or less, melon farmer!!!

There are other ovens. That’s just how Ooni is tho. It’s always preorder

#10 JKor

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Posted 26 June 2020 - 04:15 AM

I would love one but for now I’m using my BGE. I’ve used them before tho, a couple of different models, and they make great pizza.
I’m not seeing the problem here :P

 

 

Pizza and beer... What is the issue?

 

 

Oh, no issue.  i'm sure it will be fine...

 

 

 


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#11 Mando

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Posted 26 June 2020 - 05:23 AM

The only problem with a pizza oven is that i would only eat pizza.

 

I'd blimp up for sure.  I really love pizza.


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#12 BlKtRe

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Posted 26 June 2020 - 06:20 AM

The Karu looks right up my alley. The option for wood, charcoal (hardwood), or gas seems legit!
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#13 Mando

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Posted 26 June 2020 - 06:25 AM

oh man, wood fired pizza.....  STOP IT!


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#14 HVB

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Posted 26 June 2020 - 10:01 AM

The Karu looks right up my alley. The option for wood, charcoal (hardwood), or gas seems legit!


I was a bit sad when that came out since I already had my Koda.
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#15 idajack

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Posted 27 June 2020 - 12:03 PM

Ordered the ooni fyra, hopefully it will be decent with the pellet fuel. I already use the hell out of my old school traeger so I figured pellet fired was a good direction since I’ve got several types of pellets around already.
Ships in September sadly, hopefully that’s a worst case scenario.

Edited by idajack, 27 June 2020 - 12:18 PM.

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#16 Genesee Ted

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Posted 27 June 2020 - 12:31 PM

I’m pretty sure their business model is based on building batches of orders as opposed to keeping ovens in stock. My friend has been a big proponent/fan of theirs since they first launched with a kickstarter or whatever. She has had several of their models and has always had to preorder. It seems like whenever they actually have any ovens that are extra, they sell out instantly

#17 idajack

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Posted 27 June 2020 - 01:00 PM

I’m pretty sure their business model is based on building batches of orders as opposed to keeping ovens in stock. My friend has been a big proponent/fan of theirs since they first launched with a kickstarter or whatever. She has had several of their models and has always had to preorder. It seems like whenever they actually have any ovens that are extra, they sell out instantly

Looking around I’d say you’re correct.
There’s a seller on Amazon who says they ship July 4 for $35 more I’m tempted to spend the additional so I can enjoy it through the summer.
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#18 TimE

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Posted 27 June 2020 - 02:32 PM

I beat the mid June cutoff so my Koda supposedly will ship in July. Will update once it arrives, I can easily see making 4-5 pizzas a couple of times a week for myself and kids and having slices in the fridge for lunches
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#19 matt6150

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Posted 27 June 2020 - 02:44 PM

I beat the mid June cutoff so my Koda supposedly will ship in July. Will update once it arrives, I can easily see making 4-5 pizzas a couple of times a week for myself and kids and having slices in the fridge for lunches

So you plan on making 10-15 pizzas a week? How many kids do you have?
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#20 TimE

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Posted 27 June 2020 - 03:34 PM

So you plan on making 10-15 pizzas a week? How many kids do you have?


8-10 12" thin crust NY style pizzas....yeah that doesn't seem excessive.
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