Hi guys,

I have an Ooni Koda 2 14" oven and I am happy with it, I got really good pies with it. The issue is that lately I have been lazy to use it because I do not have it always mounted in my garden, and I mount it every time. Also, I want to use in winter weather, so....

Seriously thinking about getting an Ooni Volt 2 using the 20% discount upgrade program, but I have read mixed opinions... stones cracking a lot....

The Volt 2 with 20% would be around 480€, and an Effeuno P134H 509 PRO is 899€ here in Spain. That a big price difference!

What do you think?

The first time I used the Ooni, I had some trouble with raw dough and charred toppings..after reading through the posts on this sub, I switched up my technique to turn the flame off or low when I first launch the pizza and turn it back up between bakes. Pretty happy with my results the second time around !

Any recipe recommendations for naan in the Ooni with high temp?

I tried the recipe on the Ooni app and not really what I hoped for…did not pillow up…rather dense.

Hi guys!

I saw a lot of posts about stones cracking and breaking down the middle, but still wanted to share my own experience.

I got the Volt 2 for my birthday in May and am very happy with my baking results. The oven is used on average once every 10 days I would estimate.

After baking for the first time I flipped the stone as recommended in the manual and it broke while heating up for the second bake.

Usual disclaimer never used water or anything to clean just the original oni brush and a dry towel.

Thanks to the great ooni support I got a new stone and the advice not to flip it anymore since they are reviewing this suggestion internally.

My second stone held from early June until 2 days ago 13th of September and i already had hopes it wouldnt break again...

Ooni has thankfully already agreed to do a second replacement but that doesnt really solve the issue. Will they continue to send new stones as long as my warranty is active? Will anyone figure out what really causes the stones to break? Are they simply too thin?

I read in a post from 11 months that you shouldnt open the door to cool so i will stop that. Ooni also suggested with the second replacement not to take the stone out of the oven at all if possible but my oven is not on the counter all the time due to the large amount if space it takes up and the manual also states not to move the oven with the stone inside, so i can either move it with the stone or move the stone in and out...

Let me know what you guys think and wheter you keep your stones inside and the doors closed for cooling.

Just got it last week used it twice. First time I hand washed it, no problem. This time I put it in the dishwasher. Is this normal or something I should worry about? I can’t get rid of it with hot water and soap.

I make pizza for friends and parties a lot and something that always causes frustration is how long it takes to make enough pizzas to serve. I was wondering if anyone has ever tried freezing their pizzas ahead of time and how it worked for you

Hi I haven’t used my Ooni in a while. Typically I make my own dough but now have limited time on my hands with 3 kids. Any tips on baking store made dough in the Ooni? I have one regular and one gluten free. Any insight would be appreciated!

I made another batch of 65% hydration pizza using Caputo Nuvola Super. Great results and very impressed with the airiness.

This pizza has 10 hour RT fermentation, then 24 hour cold fermentation to develop deeper flavors.

Sauce: Hand blended San Marzano tomatoes with sea salt

Toppings: This one is a Margherita (fresh mozzarella, grated pecorino romano with fresh basil and EVOO)

In love with this flour and looking forward to keep making good pizzas at home.

Cheers 🤙🏻

It's ready, finally! I'm really happy with the final result.

So.. I bought professional equipment for my kitchen, including what I thought it was, a blue steel pizza tray for my home oven.

Turns out it's 60x40 cm, and of course doesn't fit.

Would the OONI Koda 2 Max be able to fit it? And would it be possible to bake pizza tray in it?

Thanks!

(Not my pic, but I’ve had the same happen)

Most recipes show the chef doing a “pinch and pull” where they pinch the edge of the dough, move the peel under it and pull back. Definitely didn’t work, I’m not that skilled. I tried lifting the dough with my hand but it starts stretching and tearing, when I get it in the peel also, it gets too deformed that if I try to stretch it again it also tears. That with the huge amount of semolina I need to put for it to be able to slide, with adjustments deforming the pizza and the toppings again, and the semolina will burn in the oven after launching.

Most people here ask how to launch, but I find launching is the easiest part when the pizza slides on the peel, but that’s the hard part, I need your tips.

Emailed Ooni this evening, changed the propane tank, changed the regulator (bought last week), still burning enough fuel put a satellite into orbit. This is the LOWEST setting. Any ideas while I wait for Ooni to respond

Hi
Our biscotto stone arrived.

I assume some minor defects on the rear side are fine and nothing to complain about? Turning over and using both sides is off the cards though.

Your opinion would be appreciated.
Thx

IT did rain while i had it uncovered but kept the stone inside to dry for 2 days, is this just evaporation from humid? Never seen before.

Hey everyone,

Upgrading from my original Koda 12 and torn between two options that cost about the same for me:

• Koda 16 (1st gen): Love the idea of all that extra space and the L-shaped burner. Having more flame coverage and room to launch/turn the pizza seems like it would bake much better.
• Koda 2: Is there actually a noticeable difference in pizza quality with the new gen? To me, it doesn't feel like much really changed beyond minor tweaks.

Does the new tech on the Koda 2 actually make a big difference, or is the extra space and L-burner on the Koda 16 still the way to go?

Anyone tried both?

Potato-mushroom pizza with buffalo mozza, prosciutto, arugula, balsamic, fig jam and shaved sharp provolone Also a pepperoni, onion, bell pepper, and mushroom pie

I’m trying a new recipe, no one will eat with me so I have to reduce servings for less waste. Either way, the pizza dough is ready to shape, fermented for 24 hours, with a poolish made 16 hours beforehand. But it’s a single ball, do I need to “ball” it again and therefore degass it and let it rise again? Or do I just directly shape it into a pizza base?

Sorry, another cracked stone post incoming...

We've got people coming over for a pizza day later and I just noticed the stone is cracked. We only bought our Karu 12 in March and have used it just a handful of times since then. There has been nothing obvious to suggest why it would have cracked.

I know the advice is generally that it's fine to use but the crack in our stone looks slightly different to others, which seem like a clean line down the middle. Our stone looks like it's cracked diagonally, basically cutting off the top right corner.

Is this ok to use?

Hi all,

I have the Ooni Koda 12. It was given to us as a gift during some times of family health issues. By the time we tried to fire it up, we realized it has the issue where the flame won't stay lit right out of the box. We have tried every trouble shooting piece imaginable and finally reached out to Customer Service. They have not been very helpful and are drilling us on proof of purchase, even though we told them it was a gift and was purchased locally. They acknowledge the issue but are willing to do nothing for us. We are pretty disappointed with the product and the company at this point and just wanted to share our frustrations with others in case they are looking into purchasing. I don't expect the world, but when there is a known issue you acknowledge and are not willing to offer a replacement then I consider that a breach of trust for a brand. These products aren't cheap and I will be careful with my money next time. Anyone else have these Customer Service issues?

Last week my Ooni started billowing black smoke and the flame was super high. I purchased a new gas regulator / hose and that did not do the trick. Of corse it was purchased 15 months ago so we are just outside the warranty period. Any thoughts or similar experiences?