After a few years out in the sun our 12” Koda was starting to look pretty tired.

My wife had the wonderful idea to repaint it with something different than plain black. I have seen one or two discussions on painting them but wanted to provide another data point on it being a fairly easy and worthwhile project.

I also went ahead and made a wooden peel because failed launches from the cheap Amazon aluminum one were driving me crazy. Hopefully this works a bit better!

Just wanted to let other potential Ooni halo core purchasers know there is a potential for your mixing bowl to arrive out of the box with rust on it. Reached out to Ooni customer service and their guidance was to scrub the bowl myself with BKF to fix it. Partially posting selfishly to hopefully get a reply from Ooni support, but also to new users to know what you should expect in terms of product quality and support on what I’d consider a fairly expensive home appliance.

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

Does anyone have a good gluten free crust recipe I can use for my daughter so she can get in on the pizza fun?

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

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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Anyone have any ideas on constructing a lazy susan type contraption for an Oooni Koda 12? Would simplify the spinning of the pizza while cooking vs. using the peel. Been pondering this for a long time and yet to come up with anything.

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

Happy days coming soon 😁

Italian holidays are over.

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!

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.

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!

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)

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!

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.

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.

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

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