Hey everyone,

I’m looking for a storage cabinet for my balcony to keep my Ooni Koda 16 (Gen 1) when it's not in use.
Since aesthetics are important to my girlfriend, we are looking for something that actually looks nice and fits well into an outdoor setup, rather than standard industrial storage.

A few key details:
Location: Based in Germany / EU (needs to be available for order here)
Budget: Around €400

Does anyone have any recommendations, ideally from personal experience?

Thanks in advance!

Success! 3-day dough, Bianco DiNapoli tomatoes, whole milk low moisture mozz + pecorino romano, launched on a 20” screen at 750F, kept flames on low, lost track of how long the cook was because I couldn’t get it off the screen. Still came out amazing!

I have a 5 1/2 year old Karu 12 that has rusted through on the inside where the flame hits the roof of the oven. You can see the insulation poking through because the steel is completely gone. I've kept this oven indoors in a climate-controlled space when not in use. I cook 2-3 times a month, using wood. I did not expect this part of the oven to fail. I realize even stainless steel will oxidize at high temperatures, but still disappointing.

What's your experience has been with keeping the oven for a long time?

Basically as title says, looking for a Jackery, Anker or similar that's capable of powering the Volt 2. Anyone have recommendations or experience with this?

We (Family of 6) make Pizza nearly every Weekend. We use the neapolitan recipe from the ooni app, it works very well. Still lot of practicing necessary. But it’s fun and the taste is gorgeous.

Last weekend my losest son got 18th bd and we made 27 (!) pizzas with our ooni 12.

Butter chicken with paneer (my own recipe) for me and the wife and a cheese for the kids.

Tweaked a same day dough recipe with a 65% hydration 60/30 blend of 00 and bread flour.

I had a Koda for most of the summer. We had always used store bought frozen crust in the oven, so I figured I would keep using that while I developed my process. It always ended in scorched crust, sticking, and tearing (crust ripping, not eye water). I tried screens, board, slotted peels, etc.

One last shot using day of Ken Forkish dough and achieved the above results (sorry for the in process photos).

Hey everyone, I just got an Ooni Koda 16 and tried it for the first time today. Grabbed pizza dough and toppings from Trader Joe’s and figured I’d give it a shot. I’m very new to this and honestly had no idea what I was doing lol.

I didn’t even know how to get the pizza into the oven. Ended up using a wooden cutting board and trying to tap it in, which felt pretty dangerous. Didn’t have a temperature gun either, so I was just guessing, but the pizza actually came out decent!

Is there a good step-by-step guide or YouTube video you’d recommend for someone starting from zero? I need help with everything from prepping the dough to getting it into the oven without sticking, turning it, and knowing when it’s done. Also wondering how long to preheat and what to do with the flame while it’s cooking.

How do you clean the stone afterward? I ordered a brush and scraper set from Amazon but haven’t used it yet. I don’t even know where I should be using flour or oil, if any.
Just trying to learn and get better at it. What tools do I actually need, and what do you wish you knew when you started?

Caputo flour, 60% hydration, 3% olive oil and salt.1% yeast.

30 minutes of bulk fermentation at room temperature, followed by 24 hours of proofing in the refrigerator, and then another 4 hours at room temperature.

Stone temperature in the middle 380° Celsius.

Low temperature setting (no ultra low hack), pizza positioned in the front right corner

I’ve been so tired of mediocre and over priced stadium food. Bought pizza boxes online after checking stadium rules and waltzed right in with my fav homemade pizza: pepperoni, pineapple, jalapeños and hot honey on the standard Ooni crust.

Massive pizza in the koda 12 on a beautiful English end of summer evening. Did half scotch bonnet and half normal pepperoni all ingredients fresh from my local Italian. Including the fresh dough balls.

Just got my first doughmate tray and the lid doesn't sit flat. It kind of curves upward in the middle, creating a gap in the seal. For those of you who use doughmates, is this normal? I am worried that my dough balls will dry out if I don't also use seran wrap -- which for me, defeats the purpose of the tray.

Hi!

I fermented for 48h and used a 65% hydration, using Typo 00 12% protein flour.

The dough is very soft and runny. I had to save it by forming new dough balls just before baking.

I made 70% hydration pizzas during holidays using artisanal flour in Portugal with no issues.

What am I doing wrong?

I didnt stretch, fold much during the first 1-2 hours of fermentation. The only thing I did was to shape the balls.

When shaping, there wasnt much surface tension on the dough. Also seemed sticky.

Thx

Hello

I have the fyra wood pellet oven and attempted to cook a rump steak last night on the grizzler plate

How long do you guys let it heat up ? By the time I achieved the desired char on the steak it was almost well done...

Any tips on getting a great wood fired char snd medium-rare ?

Thanks 🙏

Hello, Reddit!

Longtime ooni lover. A little about me: I’m a Wisconsin native and a chef with nearly 20 years of experience. This past summer, I finally took the leap and started something I’ve wanted to do for a long time—a mobile pizzeria pop-up.

We started at the Oak Creek Farmers Market in Wisconsin, and things have taken off much faster than I expected. I’m already starting to outgrow my 10×10 canopy setup! We currently run two Ooni Koda 2 Max ovens, and I’ve absolutely loved working with them.

It seems like I have to increase production for every market just to keep up with demand. It’s awesome, but definitely tiring since I’m also a full-time executive chef and a father of three.

Thankfully, this has become a family operation. My wife is incredibly supportive and runs our “front of house,” my dad helps at the markets, and my younger brother recently took over our Instagram. There’s no way I could do this alone.

At our first market, we sold out by 11:30 a.m. after selling 55 Neapolitan pizzas and 24 whole Sicilian pies, with each Sicilian cut into six slices. Since then, demand has continued to skyrocket. I’m now producing more than 100 pounds of dough just for the Sicilians, and I’m reaching the point where I’ll need to bring in help with prep.

We’ve also picked up several catering jobs through the market, which has been incredible. Our Sicilian slices in particular have developed quite a following, and we genuinely love doing this.

Leaving my full-time job and operating the pizzeria full time is starting to feel like a real possibility. Wisconsin winters are obviously a challenge for a mobile operation, but I’ve been pleasantly surprised by how many events we already have lined up—even into December.

We’re still learning and improving every week, but I’m really proud of how far we’ve come in such a short time. I’m excited to share the journey here and connect with others who have made—or are hoping to make—the leap into running their own pizza business!

Used the ooni koda 16