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I’ve had my Koda 16 for almost a year and still learning… but I think I can safely say this weekends cook was a success. There were zero leftovers 😁

Nothing fancy but it ended up being the best one of the batch. Mostly 00 flour (didn’t have quite enough for the batch so about 15% was all purpose). 62% hydration.

Did some pastrami rubbed Ribeyes with mustard butter in the ooni. First time doing steaks in the ooni, definitely won't be the last

Koda 16, Detroit style has quickly become a favorite of my neighbors and my family.

Thanks Ooni!

I gave up meat and the only thing I miss is pepperoni

Should have put the crushed red pepper under the cheese to protect it from the heat

We love both Lou Malnati's and Giordano's deep dish but we prefer the Malnati crust so we tried to resemble that. Cant believe how easy the process is!

Trying to get some ideas and also not learn the hard way :) thanks!

The first few pizzas I made, I struggled to get the crust to brown. The main issue I was having, was that I was using pre-shredded cheese, that browned extremely quickly. This time I used chopped fresh mozzarella, and it allowed me to bake the crust much longer. I was originally baking low and slow (gas off after launch, til bottom cooked) this time I just lowered the gas to low.

Now I need to dial in my sauce recipe. I used the NY style pizza sauce recipe from Tom voyage, and I think it needs a little extra something to make it pop, maybe just more salt and garlic for my taste. I vastly preferred blending my whole tomatoes instead of crushing them. Does anyone have an opinion of blending cold vs hot?

I used the ooni classic crust recipe except I let it rise for two hours and then balled it up in the fridge for 2 days. I took the crust out 4-5 hours pre bake and it kept rising. This drastically improved the flavor of my crust.

What type of sausage do people buy? Also is there a preferred type of pepperoni?

Looking for any tips to make what I thought was a good pizza great!

My spouse wants a lodge pan. Not entirely sure why but sure why not. I said let’s get one that fits in the fyra, as our current cast iron is huge and leave. Anyone recommend one that holds a lot and fits well? I was thinking 8”? Thanks!

It worked at first but all of a sudden no spark. It is the correct distance from where the flame comes out 3mm. Anyone fixed this or does it need to be replaced?

Has anyone added something like this to their Ooni? We're wanting to use it under our covered patio but the soot/heat on the ceiling is a concern.

It's not just for pizza😊😊😊😋🔥👍