r/ooni

First pizza oven and my expectations are fully met. Pre heated stone to 450C. First one tried flame on low the whole time, second was flame off then high. I think the second way was better. Both delivered though.

Would a ooni koda 2 12 inch be ok on my balcony?

Just unboxed my new oven and noticed that one of the front legs (without battery) won’t sit level. On closer inspection the plate that connects to the oven appears warped and is pulling away. Is this normal or a defect?

I bought the volt 2 and started making pizzas a month ago and today I made the best same day pizza recipe I’ve tried. One is a classic Margherita and the other one is similar but with some pieces of Spanish chorizo.

The recipe is for 2 pizzas:

180g tipo 00 flour (250-270W)
150g tipo 0 flour (270-290W)
227g water
1.8g active dry yeast
8.3g salt

I mixed and then after 15 mins did stretch and folds, waited 30 mins and did them again and after another 30 minutes I finished fully shaping and closing the dough and let it ferment for 1.5 hours, then cut and shape it into 2 balls and let it ferment for 1 hour and 15 minutes and then baked them at 820F.

Maybe the crust needed a little more flavor so I would probably add a little more salt but it also could be from the short fermentation.

Found the fyra 12 for $100 new in box on marketplace. The previous owner said he won it in a giveaway and it’s just been sitting in his garage. Excited to learn more and hopefully make a decent pie!

First time using my Karu 12 using cherry wood as fuel. Made 6 pizzas and all were gone within seconds of coming out of the oven.

Leftover dough from yesterday.

Hi everyone,

After having the Ooni Koda 2 Pro on my wishlist for a long time, I finally decided to buy it directly from Ooni Canada and was incredibly excited to receive it. Unfortunately, when I opened the box today, I noticed that the stone arrived chipped.

I’ll post some photos below for reference. I’m located in Toronto, and I was wondering if anyone here has gone through something similar or could kindly point me in the right direction regarding the best way to contact Ooni for a replacement stone.

I completely understand that shipping issues can happen, but I’m honestly pretty disappointed considering how excited I was for this oven to arrive.

Thank you very much in advance for any advice or help.
U/SaraOoni

Struggling for that "Shatter" Crunch in an Ooni Koda 12 (NY Style)

I’ve been trying multiple recipes but just can’t seem to get the texture right with my Koda 12.
The above was my last bake. I tried to emulate Charlie Anderson’s NY-style recipe by building a high-protein base (used a local stone-ground flour topped up with Vital Wheat Gluten to push the protein to ~15%). I also upgraded to a pizza steel inside the Ooni to get a faster, more intense heat transfer to the bottom crust.

While the flavor was incredible after a 72-hour cold ferment, the texture was just too chewy and leathery.

AI tells me I made two critical mistakes:
1 Protein Overdose: The stone-ground flour + VWG created a gluten structure that was simply too strong and elastic for this style.
2 The Screen: I launched them on a pizza screen and left them on it. I suspect the screen insulated the dough from the steel and "steamed" the crust instead of searing it.

Anyone have some proven recipes (with instructions) for the Koda 12?

It's Monday and I just wanna talk pizza. (Not a restaurant/popup owner)

• First Koda 16 pizza, May 2021, ripped 2 or 3
• April 2026 Pizza
• May 2026 whole milk mozz stuffed crust pizza

I've made more since then but didn't bother taking pics because they were mostly cheese pizzas.

Background: I started making pizza more often in 2020 during COVID because this restaurant charged me $38 (it's now $41 before tax lmao) for a 12 inch pizza. My first serious pizza April 2020 baked in a home oven at 450F, it was bad.

My basic technique:

• I usually do 20-24 hour room temp fermentation doughs, once a month or so I'll do 48-72 hour fermentation doughs.

• I keep the oven on max the entire time, I don't dial it down unless I'm doing dessert pizza that needs a parbake, stuffed crust pizza to melt the cheese in the crust more, or I just want it extra crispy on the bottom (then I just turn the oven entirely off).

Basic 20 hour proof recipe (adjust yeast to your environment, my kitchen is around 62-65F)

• 982g flour
• 638g water
• 29g salt
• 0.5-1g yeast depending on time and temp; I do 0.6 for 65F kitchen.

Bulk mix, rest 1 or 2 hours, split into 6, rest for 20 hours, stretch and bake out of the tray. Of the 3000 pizzas I've made, probably 2500 or so were this recipe.

I've had all positive experiences with Ooni support, resolutions have taken up to 3 days but that's fair tbh given the size of the customer base. ^I ^did ^have ^one ^CSR ^inform ^me ^the ^turning ^peel ^is ^not ^supposed ^to ^be ^exposed ^to ^high ^heat ^for ^long ^periods ^of ^time, ^which ^makes ^me ^wonder ^if ^they ^knew ^how ^to ^turn ^a ^pizza.

You can probably find more of my pizzas/comments in this subreddit. Let me know if you have questions or need advice.

A few pics from yesterday. 44 hour cold ferment. Did well, just need to trust the dough and get it thinner. Great results otherwise. My favorite was garlic infused olive oil, sopressata, ricotta, kalamata olives (wife got sliced so oh well), and some rocket dressed in a little oil. The ricotta had a hint of lemon that was barely there with a little olive oil salt and pepper mixed in. You could just barely catch a hint of the lemon right when the creaminess and salty flavors hit you. Having the rocket on top just rounded it all out. Overall super successful day!

Preheated for 30-40min and was only able to the stone to around 750f. It was a windy day. Turned out pretty good for a first bake.

3rd time's a charm posting. Hoping this goes through with the photos. Got Koda 16 rec on here after laboring between a Koda 2 pro vs Max. Never made pizza before. So the idea is to make sure I like it first. Received the Koda 16 right before Mother's day weekend. That's the first set of photos. Finally got the round pizza after the 5th try. Made a total of 8 that day along with some delicious trout. We loved it so much that we got a Koda 12 for camping. Works fantastically well, no fuss no greasy mess. Made a few pizza, steaks, burgers and sausages. Pizza went too fast for photos. lol.

Weet er iemand wat het draadje met staafje is onderaan mijn ooni koda 2?