Brief Summary
In this video, Tom Voyage unboxes and reviews the Ooni Koda 12, a gas-powered pizza oven. He discusses its features, including its portability and ease of use, and cooks a Neapolitan-style pizza to demonstrate its performance. The review covers the oven's specifications, heat-up time, and cooking efficiency, providing an honest assessment based on personal use.
- Unboxing and setup of the Ooni Koda 12.
- Review of its features, size, and portability.
- Demonstration of cooking a pizza and assessing the oven's performance.
Intro
Tom Voyage introduces the Ooni Koda 12 pizza oven, mentioning he is a bit late to review it. He outlines the video's plan to unbox, review, and cook a pizza in the oven.
Unboxing
The unboxing reveals the instruction guide, pizza stone, and the Koda 12 oven itself. The packaging uses minimal plastic and recycled cardboard. The oven appears small, enhancing its portability. A wand is included for lighting the gas if the igniter fails. Setting up involves placing the pizza stone inside, connecting it to a gas source, and it's ready to use.
Koda 12 Features
The Ooni Koda 12 costs £349, purchased by Tom himself for an unbiased review. It weighs 9.2 kg, making it one of Ooni's lightest ovens, ideal for travel. A separate cover is available for easy transport. The oven measures 62 cm deep, 39 cm wide, and 29 cm tall, with an 8.2 cm opening. The cordierite pizza stone is 33 cm by 33 cm and 12 mm thick. The gas hose is 1.2 meters long and the oven is designed for use with patio gas only, not natural gas.
Lighting & Heat Up Time
The oven is lit using a dial at the back. Ooni claims it takes about 20 minutes to reach a cooking temperature of 450°C on the stone. The flame burns along the back side of the oven. The oven runs at 4 kW per hour and consumes 0.28 kg of gas per hour; cooking 10 pizzas uses approximately 0.4 kg of fuel. After only 15 minutes, the oven reaches 450°C, the ideal temperature for cooking pizza.
Real Time Pizza Cook
Tom prepares a 10-inch Neapolitan-style Margherita pizza for cooking in the Koda 12. Before launching the pizza, he turns the gas dial down to the lowest setting to ensure even cooking between the top and bottom. He monitors the pizza, rotating it to ensure the crust cooks evenly due to the flame being primarily at the back of the oven. The pizza cooks quickly, achieving a nice leoparding pattern and a well-baked crust.
Summary
The high temperatures of the oven allow for a nice leoparding pattern and a well-baked crust. The gas-powered oven is simple to set up, quick to use, and delivers great results. Tom encourages viewers to check out his dough recipe and to like, subscribe, and leave questions in the comments.
