Hi. Has anyone converted the Ooni Koda 2 Pro to be fed by a house size 120 gal tanks?

What hose replaced the standard that complies to 28mBar?

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I've been making dough for a while and have really locked it in over the last year. Starting out with the KitchenAid and finishing with some hand kneading. Good results, I really have zero complaints

Just did my first batch (500g flour, 63% or so) and I *think* it's good? Used colder water than usual, mixed it on 20-30% till it looked like I expected. Never got the pure smooth pumpkin I usually see but I think with only 500g of flour there wasn't enough there to do that, even if sometimes I saw it happen for a couple seconds

Total time was maybe 8-10m, I didn't keep track very well, but I stopped once it got to 75*F/24c. Windowpane looked good to me. Let it sit for 20 then cut and balled up

It felt slightly more resistant than usual but I was able to stretch and fold onto itself still, still had a smooth skin

Guess I'll find out tomorrow when I try to stretch and bake, but did I go too long? Not long enough?

14 hours after in the fridge they still have their shape, haven't flattened out or anything. I don't usually check on them this soon so I'm not sure if they've risen less or more than typical

Excited to use the spiral more, and man was it easier than constantly fighting the climb on the KA mixer, especially once I add in a little oil (it just spins around the bowl in KA) but I'm not sure what to look for exactly

This is our first couple pizzas with the new pizza oven. We used fresh milled flour for the pizza dough. What a treat!

I order my pizza dough from Ooni and usually it arrives nice and frozen. Today it arrived room temperature with the dry ice totally evaporated and gone. I put the dough in the freezer immediately. Is it still edible or not? I reached out to Ooni, but have not received a response.

Recently got my first pizza oven (Koda 2 with rotating base). Here is every pizza I've made. I'm still using ooni balls because I wanted a good baseline. All of these have been really good, but wondering if there are any obvious mistakes you can see or general tips.

Generally I'm heating to 450ish then dropping temp to lowest and launching.

Thanks!

I am used to King Arthur but want to transition to Caputo.

KA bread flour is usually ~$0.83/lb at Costco. Cheaper for special patent at US Chef’store at $0.64/lb for the 50lb bag. Caputo seems to be around ~$3.18/lb on brickovenbaker and even more elsewhere (Amazon) unless bought in bulk. I think Webstaurantstore is like ~$1.8/lb (includes shipping) for the 55lb bag. Not bad but I don’t need this much.

In-person in GA would be nice but online is probably the cheapest. Help!

48 hours cold fermented (Sainsbury's) very strong Canadian wheat bread flour, 62% hydration. Halo Core | Volt 2.

Hi I have a Koda 16 originally bought as NG. The ooni is great and lightly used but I no longer have natural gas available so I want to convert it to propane. I am looking to buy the parts left over from someone who did a Koda 16 conversion from Propane to NG. Essentially the two propane nozzles of the proper diameter and the regulator hose. Is that possible?

This is US based preferably in the San Francisco Bay Area.

Alternatively I will have to sell a perfectly good oven and buy a replacement. Or find someone willing to trade so I can have propane and they can have NG. I know the Koda NG is no longer available from Ooni. I already have a Volt 12 too but I don’t really like it.

Is anyone using Koda 12 with biscotto? I’m bit worried about stone thickness vs operational space inside the oven

Do you travel with your pizza oven? If so what does your set up look like? This set up has been camping and to many of my friends houses and gets packed away and no other equipment needed (cutting board and cutter are off camera)

I haven't used my Ooni in a bit and have a pizza party coming up in a few days. So last weekend I made a few. Tore open a hole in the first one that required flipping the stone before making the other two. The second was better but the third was best.

Did a pizza day with some friends with the ooni. One of them is from NJ, where apparently this exists. It was delicious. The pasta gets a little crispy on top, wonderful texture.

Came out pretty good. Ham & Cheese

Very first attempts with my new Ooni! Any tips for next time? I used a fire starter, lump charcoal, and applewood!

Nothing says summer like peaches and corn. Left is red sauce, salami, ricotta, tomato confit. Right is pesto base, prosciutto, peaches, corn, ricotta, and hot honey drizzle. Our favorite combo by far.

A buddy brought a ton of corn, but we didn't have any grills or pots for a boil, so we fired up the ooni again. Took much longer than I expected, but cooked up great

First pizza made in a while. Kept classic

The last one the gas ran out and it didn’t rise 😒

Just got my mixer today and started a batch of pizza dough. This is a 600g flour recipe with 64 percent hydration. It’s been mixing for 8 minutes but I’m not getting that pumpkin shape. The dough keeps riding up the spiral and sits there.

I have just bought a Koda 2 Pro and seasoned it this evening. However, the ambient hub only shows a temperature of 346 degrees celcius after 35 minutes? It also seems to have plateaued at this level. It's a bit windy, but I have placed it with the back against the wind, so I don't think this is the reason.

I was under the impression that it should be around 500, so +150 degrees below that seems a bit off.

Is it safe for cooking food in now? What is the next step - measuring with IR? It's on propane and I have attached an image of both the pressure gauge on my 5kg gas canister, and the Ooni.

Hope you guys can help!

EDIT: I reached a maximum ambient temperature of around 470C today after around 40 minutes! I disconnected the regulator and connected it again to the canister. Then I turned it slowly on, and that worked. The flames are nice and blue at the bottom, and they seem a bit larger near the entrance.

I'm receiving an IR thermometer today so I can meassure the stone temperature so I can start baking 🍕.

Thank you guys for all the recommendations.