A carrying case with a strap even makes it possible to sling this thing over your shoulder and take it to the beach. Though it is heavy, the machine’s shape and foldable legs make it easy to fit in the trunk of a car. It has a cooking surface that’s 16x16, with the ability to cook a 16 inch pie. The Ooni is relatively small: It’s 25 inches wide and about 15 inches tall. That means a pizza requires fewer rotations, and the oven has more even heat distribution. The heat comes not just from the back as it does in many ovens, but from the left side as well. I cooked pizzas faster in some other ovens during our testing, but pizzas in the Ooni came out more evenly-cooked, with crispy outer and chewy inner crusts covered in small char marks.Īnother great design feature: The Koda has an L-shaped fire. That allows the pizza stone on the floor of the oven to reach the right temperature and ensure you don’t churn out pizzas that are charred on top, but blonde on the bottom. Let the oven preheat for 15–20 minutes more. Though the Koda can reach 950☏, it got up to the optimal pizza cooking temperature, 750°– 850☏, in just 15–20 minutes.Ī note for this and all pizza ovens though: Don’t start firing pizzas as soon as you see a 750☏ reading on the thermometer. All that’s required here to light and maintain the fire is the crank of a dial. This pizza oven uses a gas burner, and, as we’ve discussed in the grilling context, gas is the most convenient fuel source. (Always rotate your pizza! More on that below). I could slide pizzas easily into the dome-shaped opening and I could turn pizzas easily while they cooked. Simply unfold the three legs on the bottom, hook the thing up to a propane tank as you would your gas grill, and you’re on your way to eating pizza within 30 or 40 minutes (including heating and cooking time). There’s virtually no assembly involved with this machine-a huge plus. The Best Pizza Oven Overall: Ooni Koda 16Īs soon as I unboxed the Koda I could see its thoughtful design.
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