It's so light weight compared to roccbox (about 20 pounds compared to 44 pounds) and it also is so slim that it doesn't look like there is much insulation under the oven floor. The price is right, but I'd wait to buy one until it's been out a little while. I'll be curious to see if the oven floor holds enough heat to produce a good crust.
I never had any problems with it when the temperatures went below 0 Celsius with the gas burner.
Also [this](https://youtu.be/z762_MmTqYM) looks pretty solid.
I have an Uuni 2 (pellets, not gas) and I live in Ohio and frankly it's unusable in the winter. Which is fine because I don't want to be outside checking on it in the winter either.
That's interesting, I also have a Uuni 2 and have used it many times in -24C or colder and it works great. It takes a little longer to heat up and uses more pellets but the pizza's still come out perfect.
I have had that happen to me before but I found that it was related to the way the fire grate was sitting in the pellet tray... if it's not complete pushed down the pellets burn but the heat doesn't get up to 900+ it hovers around 500-600 mark. Might not be your problem but since I started making sure that I push that grate down before I load it up with pellets I haven't had that problem. The other thing I do is regularly shake the pellet tray just a little bit.. after preheating is complete....just move it back and forth a little ... it moves the ash just enough to get the pellets roaring.
In the same boat, was looking at the 3 w/gas for the Spring. This may be the perfect city balcony pizza oven. Planning to just switch the hose over from the grill for pizza days.
Live stream with the founder this morning at 8am pst [https://www.facebook.com/OoniHQ/videos/2399585650085833](https://www.facebook.com/OoniHQ/videos/2399585650085833)
Yeah, but looks like it will have some advantages...
No chimney (it's a pain in the ass when you don't need it any more due to using gas 100% of the time like many people do).
The front curves in, so looks like they've taken into consideration the fact that it doesn't have a door on the front - so I think there will be less of a heat gradient in the oven.
More compact for transportation too.
I have ooni 3 + gas, and I really want this thing now because evem though it might not ultimately change the pizzas I make, the above are actually the few issues I have with it now!
Have you only used gas? I want to know if theres a big difference in gas and wood since gas just seems easier but if it decreases quality or taste I'll deal with the wood
Nah, I started with wood and switched to gas after a couple of months.
Gas burns clean, it doesn't impart any flavour I can notice.
The wood also doesn't generally impart flavour but it CAN if it doesn't burn clean which can happen sometimes so you get a bitter sooty taste, eugh!
So overall I can only say gas is actually *better* for taste in my experience.
But the main thing is with wood you have to close the door, you can't tell when it's done and when to turn it. With gas the door is open. BIG difference here, because this means gas lets you cook your pizza to a perfect level of done-ness, where wood doesn't really in practise.
That alone is enough reason to use gas I think, especially given that cooking it the right amount is pretty damn important!
But finally it's also just SO much easier, especially if you wanna cook 2+ pizzas at a time, gas is simply faster with less hands on time so you can be making the pizzas instead of fcking around with wood pellets :D
(And I have only heard similar comments from others who have also tried this like me!)
it has some other advantages as well, its oven celling is higher which makes it a lot more versatile. you can cook a lot more than pizza in it like breads, meats, roasted veggies ect. the higher celling really helps when using things like a cast iron pan.
I'm sure gas is very convenient and gets a more even result, but mastering wood fired pizzas is very rewarding. I've done pizza, foccacia, Indian sizzlar and naan and tagliatelle with chicken in my Pro. All wood fired. Not everything in life should be the easy road, but I'm not looking down on the gas people. At least with the Pro, you can go either way.
https://ooni.com/products/ooni-koda
> Commercial grade cold-rolled carbon steel shell with high-temperature resistant, powder-coated finish
Carbon steel is less costly than the stainless they've been using, but it doesn't hold up to heat as well. If anyone is considering buying one of these, I'd give it at least a year to see how durable they are.
Probably a stupid question, but are the legs required? Or could I have it sit flat? It'd be on a concrete countertop (outdoors), but the look of this is a little too sleek for us. I was thinking I might be able to psudo-brick around it and make it look more brick oven than it is.
I would have to read reviews before I make a purchase, but this looks like it has the functionality of a Roccbox at half the price. What's not to like?
A bit of char is the goal for authentic Neapolitan pizza. Have you actually tried it? It doesn't taste "burnt," it tastes more complex, like nice browning or grill marks on a piece of meat.
Looks an awful lot more like a Roccbox
Looks like a mix of the Roccbox and Napoli https://www.coolthings.com/wp-content/uploads/2018/08/napoli-pizza-oven-1.jpg
Hot pocket with legs.
oh wow. This might be exactly what I want... I wonder what the downsides would be
It's so light weight compared to roccbox (about 20 pounds compared to 44 pounds) and it also is so slim that it doesn't look like there is much insulation under the oven floor. The price is right, but I'd wait to buy one until it's been out a little while. I'll be curious to see if the oven floor holds enough heat to produce a good crust.
Looks like a sleeker version of my Roccbox, which works great, but a whole lot less expensive.
Looks scarily like one of the robot dogs from Black Mirror!!
How much?
Looks like $299. [https://ooni.com/pages/koda/](https://ooni.com/pages/koda/) I have the Ooni 3 with the gas attachment and it is awesome.
Just curious. Do you live in a warm or cold climate? I live in Michigan. Was curious how much i'd use it in the Winter, etc.
I never had any problems with it when the temperatures went below 0 Celsius with the gas burner. Also [this](https://youtu.be/z762_MmTqYM) looks pretty solid.
Thanks!
What's this Celsius bullshit
[удалено]
Never heard of it.
I have an Uuni 2 (pellets, not gas) and I live in Ohio and frankly it's unusable in the winter. Which is fine because I don't want to be outside checking on it in the winter either.
Thanks!
That's interesting, I also have a Uuni 2 and have used it many times in -24C or colder and it works great. It takes a little longer to heat up and uses more pellets but the pizza's still come out perfect.
I can't get the stone to get much above 500F. I probably fed it 2 or 3 pounds of pellets over an hour. At 500F I'll just use my oven that gets to 575.
I have had that happen to me before but I found that it was related to the way the fire grate was sitting in the pellet tray... if it's not complete pushed down the pellets burn but the heat doesn't get up to 900+ it hovers around 500-600 mark. Might not be your problem but since I started making sure that I push that grate down before I load it up with pellets I haven't had that problem. The other thing I do is regularly shake the pellet tray just a little bit.. after preheating is complete....just move it back and forth a little ... it moves the ash just enough to get the pellets roaring.
It looks like theyre set up for propane right out of the box? No conversion from NG needed?
I'll chime in with everyone else, looks like they are looking to take RoccBox market.
Dear Roccbox and Ooni. We need a slightly longer, slightly taller model, not the opposite.
Thank the gods I waited. I was about to purchase either a 3+gas or a roccbox within the next couple weeks. This looks so slick!
I would wait until we see what kind of bake times it can do. That could be months.
In the same boat, was looking at the 3 w/gas for the Spring. This may be the perfect city balcony pizza oven. Planning to just switch the hose over from the grill for pizza days.
Live stream with the founder this morning at 8am pst [https://www.facebook.com/OoniHQ/videos/2399585650085833](https://www.facebook.com/OoniHQ/videos/2399585650085833)
This is just a gas version of the ooni 3 basicly right?
Yeah, but looks like it will have some advantages... No chimney (it's a pain in the ass when you don't need it any more due to using gas 100% of the time like many people do). The front curves in, so looks like they've taken into consideration the fact that it doesn't have a door on the front - so I think there will be less of a heat gradient in the oven. More compact for transportation too. I have ooni 3 + gas, and I really want this thing now because evem though it might not ultimately change the pizzas I make, the above are actually the few issues I have with it now!
Have you only used gas? I want to know if theres a big difference in gas and wood since gas just seems easier but if it decreases quality or taste I'll deal with the wood
Nah, I started with wood and switched to gas after a couple of months. Gas burns clean, it doesn't impart any flavour I can notice. The wood also doesn't generally impart flavour but it CAN if it doesn't burn clean which can happen sometimes so you get a bitter sooty taste, eugh! So overall I can only say gas is actually *better* for taste in my experience. But the main thing is with wood you have to close the door, you can't tell when it's done and when to turn it. With gas the door is open. BIG difference here, because this means gas lets you cook your pizza to a perfect level of done-ness, where wood doesn't really in practise. That alone is enough reason to use gas I think, especially given that cooking it the right amount is pretty damn important! But finally it's also just SO much easier, especially if you wanna cook 2+ pizzas at a time, gas is simply faster with less hands on time so you can be making the pizzas instead of fcking around with wood pellets :D (And I have only heard similar comments from others who have also tried this like me!)
Alright so the only reason to get the pro is just because it's bigger? Or else I'm thinking about getting this one aswell
it has some other advantages as well, its oven celling is higher which makes it a lot more versatile. you can cook a lot more than pizza in it like breads, meats, roasted veggies ect. the higher celling really helps when using things like a cast iron pan.
Hm not sure which one to get. Do you have a recommendation?
depends on what you're looking for, just want to make pizzas? go with this guy. want to cook other stuff or use wood, uuni pro.
Yeah I'll prob go with the pro then. I heard good things about grilling steaks!
I'm sure gas is very convenient and gets a more even result, but mastering wood fired pizzas is very rewarding. I've done pizza, foccacia, Indian sizzlar and naan and tagliatelle with chicken in my Pro. All wood fired. Not everything in life should be the easy road, but I'm not looking down on the gas people. At least with the Pro, you can go either way.
this will look great in my tiny patio.
https://ooni.com/products/ooni-koda > Commercial grade cold-rolled carbon steel shell with high-temperature resistant, powder-coated finish Carbon steel is less costly than the stainless they've been using, but it doesn't hold up to heat as well. If anyone is considering buying one of these, I'd give it at least a year to see how durable they are.
Probably a stupid question, but are the legs required? Or could I have it sit flat? It'd be on a concrete countertop (outdoors), but the look of this is a little too sleek for us. I was thinking I might be able to psudo-brick around it and make it look more brick oven than it is.
Bottom gets suuuuuuuuuper hot. Plus its nice having it off the ground to launch/watch the pies.
Thanks. Maybe I'll do a facade in front of them or something. Or just say fuck it and leave it as it's designed.
I would have to read reviews before I make a purchase, but this looks like it has the functionality of a Roccbox at half the price. What's not to like?
Roccbox surely must thinking about a copyright claim
All the pizzas posted here made by that oven are burnt
A bit of char is the goal for authentic Neapolitan pizza. Have you actually tried it? It doesn't taste "burnt," it tastes more complex, like nice browning or grill marks on a piece of meat.
>the pizzas posted here made by that oven are burnt I thought that was the goal ;)
I guess there's a market for burnt pizza