Review And Test Of A Chef On The Ooni Koda 12 Pizza Oven!

I am a Chef Baker by trade, and today a bakery teacher. But above all I am a big fan of pizzas ! Especially the Neapolitan pizzas, with their special cooking.

You have surely noticed it, impossible to cook a real pizza like in Italy in a domestic oven . The reason is very simple: this type of oven is not able to produce sufficient heat and temperature convection. Because pizza is usually cooked between 400 and 500 ° C .

It was then that I decided to acquire the Ooni Koda 12 oven! This small pizza oven has many advantages: an attractive price, a compact size but largely large enough pizzas and the promise of very high quality cooking.

But what about the facts? Is this pizza oven really a bargain? I give you my opinion in this article.

Before starting, I specify that this article is NOT sponsored and that I am NOT in partnership with the brand. It is the unbiased opinion of a buyer that you have there.

Otherwise, here’s everything you need to know about this pizza oven: 


Ordered over the Internet and received very quickly , here is what is in the box: 

The Ooni Koda 12 oven (with folding legs)

The refractory stone to be placed in the furnace (very carefully packed in shock-proof packaging)

The regulator for the gas bottle (compatible with the 6 kg Propane Cube bottle from Butagaz)

  • A document for the warranty
  • The user manual (available in French)
  • A small recipe book
  • A match holder

For the price, you have everything you need to start your first cooking. Everything is very well packed and with care . The explanations are clear, simple and perfectly detailed. The installation is done in 5 minutes .

The cookbook is very valuable. Especially since there is a free smartphone application with lots of recipes, tutorials and a converter to make your pasta.

Frankly nothing to say, it’s great! 

review test test chef oven ooni Koda pizza The cardboard looks imposing, the oven remains compact. Everything is very well packaged and with great care. At the bottom right of the image, you can see the propane gas cylinder which, too, remains quite inconspicuous.

Technical characteristics

As we have seen above, the oven operates on propane gas (only). There is no cooking with wood or charcoal here, but this allows it to deliver lively and sufficient heat (and it is much simpler and more practical). 

The oven is quite compact but can bake pizzas of about 33 cm in diameter . It is more than a traditional plate and it is for me (despite being a good eater) more than enough !

It needs fifteen minutes to reach the temperature of 500 ° C . Once at temperature, the pizza cooks in about 1 minute . 

review test test chef oven ooni Koda pizzaOnce the three legs are unfolded, the oven is perfectly stable. Moreover, very little heat is released below and behind the device. That’s a good point.

The device running 

It only takes a few seconds to set up and set up the oven, it’s great (and again because I fit it inside after each use).

Simply place it on a stable place by unfolding the folding feet, connect it to the gas cylinder and then start the burner.

review test test chef oven ooni Koda pizza The gas regulator is very safe. Once clipped on the bottle it holds perfectly and does not fear any leakage. 

To do this, slowly turn the button until you hear the click (the spark) which will ignite the flames and hold the button for a few seconds (a little more the first times). 

The oven heats up quickly and even very quickly. In about ten minutes , it already reaches 400 ° C. 

review test test chef oven ooni Koda pizza 

After 15 minutes, the stone easily reaches 500 ° C. The flames are yellow, bright and hot. Namely that the intensity can be adjusted using the dial on the back of the device. 

With my thermometer I noted a temperature difference between the very hot bottom and the front of the stone. When baking, cooking takes 1 to 2 minutes maximum . But it is important to turn the pizza very frequently during this period so that it does not burn at the bottom (as in most pizza ovens).  

Once the helping hand is taken, this little oven becomes a real wonder ! 

review test test chef oven ooni Koda pizzaThe Ooni Koda 12 remains a very space-saving and mobile oven. You can take it with you to cook outside. And since it works on gas, it is perfectly autonomous.

The quality of the pizza

Now let’s talk about how well the pizza bakes in this Koda from Ooni. The pizzas bake in this oven obtain a perfect and homogeneous cooking above and below .

The heat very quickly allows the carbon dioxide in the dough to work well to give it a crispy and, above all, well-honeycombed crust . It’s light and gives that great taste of traditional pizza dough. 

It’s really flawless on this point! 

review test test chef oven ooni Koda pizzaIf you like pizzas with a light, crispy and airy dough, you will be served with the Ooni Koda!

The ergonomics and practicality of the oven

This Koda from Ooni has the advantage of being quite compact without however offering too small pizzas. It takes up a bit of space in depth but not much in width. I found the folding legs very practical for storing and especially for storing the oven. I, who don’t have a garage and don’t want the Koda to sleep outside, it’s very practical! 

Starting up the burner is very easy ! The appliance provides a spark when it is ignited (a bit like a gas hob) so no need to have a match handy. 

The Koda can be quite sensitive to gusts of wind. It is therefore advisable to place it with your back to the wind to prevent it from going out inadvertently. Do not worry if this is the case, a security will automatically cut off the gas supply. 

I also really appreciated that the oven comes with a clip-on and lock-in regulator. It is very safe and especially compatible with small propane cylinders that are easier to move and transport.

As for gas consumption, it is approximately 600 gr of propane for one hour of use . So a small bottle of 6 kilos (at around twenty euros excluding the deposit) will allow you to cook around 10 hours in this oven. 

The Ooni Koda 12 is therefore rather economical ! 

At this price point, it ranks it among the cheapest pizza ovens on the market.

Also I recommend that you order your oven on the brand’s website. You will thus benefit from the “pizza passed or refunded” within 60 days and the 3-year guarantee (which will not be the case if you buy it elsewhere). Finally, by ordering the Ooni Koda 12 from the brand, you will help plant trees thanks to Ooni’s partnership with Eden Projects and 1% for the planet.

Also remember to take a shovel that can enter the oven (be careful of the diameter). Rather thin, in stainless steel, and preferably with a not too long handle (it is not a very very deep oven). Personally I took this pizza peel and it is perfect for the Ooni Koda : 

The brand 

Ooni has been very active in the pizza oven market for several years. It shares a large part of the market with the Gozney brand. The brand has only existed since 2012 but is very popular with consumers . 

The advantage of buying Ooni is to be able to easily find accessories (such as a new stone) without counting the application, the after-sales service and the warranty!

To conclude :

The Ooni Koda 12 is one of those products that I love: not too expensive, very effective and practical to use. It has become a real partner of pizza evenings at home. But not only: Alsatian tarts flambées, breads… the possibilities are numerous! Once the little help is taken, the Ooni Koda turns out to be a very profitable pleasure investment !

Ooni Fyra 12 Portable Pellet Pizza Oven

Why is the Ooni Fyra 12 oven so exceptional?

Ooni Fyra 12 makes cooking over a wood fire extremely simple and accessible to all to offer you intense flavors and convivial moments around bright flames. So you can reveal your pizza making skills wherever you are! 

The innovative gravity-filled pellet hopper feeds the oven with hardwood pellets for effortless continuous cooking.

 Ready to use in 15 minutes after lighting, Ooni Fyra 12 reaches temperatures up to 500 ° C (932 ° F), allowing you to bake delicious 12 “pizzas on stone in just 60 seconds.

Ooni Fyra 12 is the worthy successor of Ooni 3, the world’s first portable pizza oven powered by wood pellets. We perfected our know-how for many years before we could design this exceptional pellet pizza oven. 

Compact and light (it weighs only 10 kg, or 22 lbs), Ooni Fyra 12 allows you to bake your pizzas wherever you want.

Why choose hardwood pellets?


A compact 3 kg bag of pellets gives you 3 hours of cooking time. It makes pizzas


Just make sure the oven never runs out of pellets and it will guarantee you a constant high temperature


Pellets catch fire easily, burn cleanly and leave very little ash. Ooni ovens produce such intense heat that there is no need to clean them


Gives a slightly woody and smoky flavor to foods

Why Is Pizza Such An Addicting Dish?

As you pass a pizzeria, the sweet smell of cheese and dough being cooked stirs your senses. Impossible to resist, you want to eat pizza! According to a study, several factors explain why pizza is one of the most addicting dishes: composition, texture, but also social ties, you will see that nothing is left to chance.

Why is pizza such an addicting dish?

Few people are reluctant to eat pizza, it is a fact, but it would not only be due to its taste. The subtle combination of ingredients combined with its color, texture, smell and even the image that each of us has of this popular dish, would greatly influence our addiction to pizza. A study even shows that this symbol of Italian gastronomy is indeed the most addicting dish in the world!

Compulsive behavior

Several American researchers, in nutrition and in psychology, wondered what could be the most addicting dish. To do this, they conducted a study with the aim of establishing the link between addiction behaviors to certain foods, their composition and the surrounding factors. And the dish most often associated with these addictive behaviors is pizza.

It is very interesting that most pizza eaters are ready to eat any pizza, and not just the ones from the best pizzerias. We would therefore deduce that quality is not essential and that it is indeed a compulsive behavior, which pushes us to devour any pizza that comes along. But it is not that simple.

The fact that pizzas are a combination of fat, salt and sugar, triggers a secretion of joy in our brain. Thus, we associate this dish with pleasure, which can cause a frequent craving for pizza.

A perfect mix of flavors and texture

The ingredients that make up a pizza are made to combine perfectly, and to give whoever eats them an intense flavor. A lot of people like to nibble on a piece of cheese with a piece of bread, right? So melt this food duo with a good tomato sauce, and you have a dish that will be hard to resist.

If we dive deeper into the composition of the pizza, we realize that the marriage of ingredients is even more subtle than it seems. The fermented dough combined with a cheese that it is too (like mozzarella) gives a slightly acidic taste to the whole, and it is enough to couple this mixture with a sweeter flavor (like caramelized tomato, onions, good herbs…) to delight any palate.

Finally, if the smell that emanates from such a pizza will make enthusiasts salivate, know that the color of the dish also influences your desire. The deeper the red of the sauce, the more you’ll want to taste it. Probably because it looks like pizza the way you dream it.

Pizza, the ally of good times

Pizza is part of our daily life and its representation is associated with tastes, colors, but also specific moments. And if you think about it a little, it is very often present during the nicest moments of your existence.

During a cocooning evening with the family, an unexpected dinner with friends, a football night or a birthday party, there is a good chance of finding pizza. This social aspect that links pizza and good times is also a determining factor in the addiction to this food. When you want to eat something good, practical and convivial, this is obviously the best choice!

Eating a pizza is therefore not that trivial, since it is a process that combines an appreciation of the senses (smells, tastes, texture, etc.) with a feeling of social pleasure. The next time you salivate over pizza, tell yourself it’s your mind that guides you and you can’t fight!

How To Make A Pizza Without Yeast?: Recipe And Tips

You can no longer find baker’s yeast to make your homemade pizzas, but your craving for Regina or Quatre-Fromages is still as strong? No more worries, with this yeast-free pizza recipe from the Italian pizzaiolo Cristian Marasco, to satisfy your desires easily and without missteps.

How to make a pizza without yeast: recipe and tips

All pizza recipes ask you to bring together flour, water, salt… and baker’s yeast. But what if you can’t get your hands on those little cubes of fresh yeast, when you crave pizza? Just follow this yeast-free pizza recipe and the accompanying tips, to indulge yourself.

Pizza without yeast, step 1: the first dough


● 150 g of flour

● 100 g of lukewarm water, if possible of PH 7 (neutral)

● ½ teaspoon of sugar

In a glass or plastic container (because the steel prevents the dough from swelling) , pour in all the ingredients and stir vigorously until you obtain a smooth and compact paste, which you will shape into a ball.

In another container of the same ilk (or in the same but perfectly cleaned), place your ball of dough and cover with transparent film that you will pierce many small holes with a toothpick.

Leave the dough at room temperature for 24 hours, in a corner of your kitchen, until it doubles in size. If after this time the dough has not doubled, wait longer. It is a natural process that depends a lot on the temperature!

Pizza without yeast, step 2: the second dough


● Your first dough

● 250 g of flour

● 150 g of lukewarm water, if possible of pH 7 (neutral)

● 10 g of salt

Mix your first dough with the 250 g of flour, to obtain a new dough of about 500 g. At this point, add 100 g of water, mix and then pour the remaining 50 g of water in which you have previously melted the salt.

Knead the whole thing until you get a soft but firm dough, similar to a classic pizza dough. If it sticks too much, add a little flour, but do not put oil in your preparation. Your dough is ready.

Step 3: work your dough and shape your pizza

At this point, you will only have to apply the usual gestures of designing a pizza. Divide the dough into 2 or 3 small balls, which you have to knead again. We recommend that you put a little oil on your hands when working the dough, to make this step easier.

Let them swell again, at room temperature (or over a preheated oven), before spreading them out on an oiled baking sheet. If they hold up a bit when you roll them out, that’s a good sign, because this elasticity means that your dough is successful.

Put a little oil on the dough to prevent the ingredients from penetrating it, then spread the tomato sauce that you have prepared with love on the side, before adding the other ingredients that you want.

Place the pizza for 1 minute in the base of an oven preheated to 250 ° C, then 9 minutes as high as possible in the oven. If possible, use hot air. Go out and enjoy your pizza now!

Tips and mistakes to avoid for a successful homemade pizza

For a good homemade pizza, with or without yeast, here are some tips and the too common mistakes that the Italian pizza maker noted, to be sure to succeed!

> Add salt only at the end of the preparation of the dough, as it interferes with levitation.

> Do not put oil in the dough.

> Better to add the charcuterie, thinly sliced, after cooking, so that it does not dry out.

> The vegetables will be cut into thin slices and placed on the pizza halfway through cooking.

> While cooking in the oven, it is advisable to put a pot of water at the base of the oven for a pizza that does not dry out!

When The Japanese Take Over Pizza

We know that the Japanese are not left out when it comes to creating surprising dishes. But tackling pizza, the quintessential Italian symbol, can be risky. However, this is the challenge that certain Japanese cooks have taken on, with surprising results. Sushi pizza, instant noodles and mayonnaise, let’s discover these mix of cultures!

Imagine a meeting between Italian flavors and Japanese specialties. The mix seems unlikely, doesn’t it? However, some Japanese chefs did not hesitate to take the leap by creating pizzas inspired by Japanese cuisine. Between the sushi version that is eaten with chopsticks and the Ramen pizza, let’s see the result of this unexpected culinary fusion!

Sushi pizza, a difficult idea to swallow?

Pizza is the quintessential popular dish and one of the most popular dishes in the world . No wonder then to see it decline in 1001 versions across the globe. But while some recipes, while surprising, may make sense, it is less obvious to see the connection between sushi and pizza. And yet…!

Hiroshi Sakiyama is a Japanese chef and he shares his creations on a successful culinary blog. Curious, he decided to create a sushi pizza, taking inspiration from an image he found on an American Instagram account. Skeptical at first, because the marriage between tomato sauce and rice vinegar (Mirin) is far from obvious, he finally discovered that the dish was a total success.

Recreating a crust with salmon maki and a base of Nori seaweed, he then decided to add a garnish made from avocado, tuna, tomato sauce and melted cheese. A pizza that has been followed, because more than 1000 readers of his blog then submitted their own version!

However, this original dish has one major flaw: it cannot be eaten with one hand, as is customary for pizza.

Instant pizza dough and noodles

If this variation of pizza surprises you, wait until you find out that there are Ramen-style pizza. From a distance, one would tend to think that it is a simple Margherita , with its basil, its tomato sauce and its melted cheese. But on closer inspection, you realize that the dough is actually instant noodles, which are typically used in everyday ramen in Japan.

Of course, in order for the consistency to be worthy of a pizza dough, we had to find a way to solidify these noodles. First boiled briefly, the noodles are then passed to the pan. They are then given the characteristic circular shape of pizza, before covering them with their filling.

This dish, which can be made in barely 15 minutes, is a huge success on the cooking site on which it appeared in 2018. What can be given to other apprentice chefs?

Less caloric than the original pizza

If sushi and ramen can become part of a pizza, why not take the concept further and apply it to the most popular Japanese dishes? This is the observation that some Internet users must have made, since we can see on some blogs Gyudon pizzas (a mixture of beef and onions), Teriyaki chicken pizzas and even a Natto pizza, beans of fermented soybeans with a very special smell.

If pizza purists will cry scandal, the Japanese like to point out that their pizzas are much healthier than the original Italian recipes and much lower in calories. Even if it is true, not sure that the Italians are very sensitive to this argument.

When Mafia Marketing Sells Pizza

While Italy is full of assets, such as its landscapes, its historic cities or its gastronomy, it is too often one of its scourges that is put forward: the mafia. That name alone is enough to sell dozens of products around the world. The Italian agricultural union is sounding the alarm.

When Mafia Marketing Sells Pizza

Italy is associated with many images, and while some are positive (like the sun, the opera and the food), other stereotypes have a hard tooth like the one that links the country to the Mafia.

A mafia style that sells

If this image is still widely used in cinema or television series, with an often distorted view of reality, we remain in the field of fiction and we imagine that viewers know how to distinguish between things. However, when the “mafia” style is claimed to sell products of Italian gastronomy, this poses a whole other problem.

The main Italian agricultural union, Coldiretti , points the finger at this form of marketing which blithely uses references to organized crime to sell pizza, pasta or mozzarella in Italy and around the world. It is not uncommon, in fact, to come across a cafe called Cosa Nostra (named after the largest Sicilian mafia association), a pizzeriaPadrino (The Godfather) in France, a Mafia sauce for fries in Belgium. The examples are innumerable, and are sometimes eloquent. In Norway, a major media did not hesitate to define Cannolo – famous pastry from Sicily – as the “dessert of the Mafia”.

But you don’t even have to go this far to understand that the Mafia is a selling point that works. In the tourist village of Taormina, still in Sicily, they unashamedly sell “Cosa nostra with almonds” and “Mafieux à la Pistache”.

An amalgam that bothers Italians

This fascination with the mafia is very shocking for the Italian agricultural organization, which deplores this amalgamation between Made in Italy products and criminal associations. This is a blatant lack of respect for the relatives of victims of organized crime, as well as an offense against Italy and the quality of its culinary products.

The president of Coldiretti , Ettore Prandini, affirms that this rapprochement normalizes the mafia and its actions and that it is time to react. When we know that even an institution as powerful as Tripadvisor offers a section for “Mafieux Fans” with activities and restaurants referring to this criminal world, we understand that changing mentalities will be a long-term quest.

The World Of Korean Pizza And Its Crazy Ideas

Traditional Korean cuisine is rich and varied, which does not prevent the country from innovating in terms of street food, with a particular appetite for the cheese that can be found everywhere. What could be more logical than to see the emergence of original pizzas topped with melted cheese… but not only! The world of Korean pizza is separate and the examples you find here may surprise you.

The world of Korean pizza and its crazy ideas

Pizza is sacred in Italy, it is respected in France, and it has variants more or less close to the original recipes around the world. However, nothing prepares you gourmets for Korean pizza. Mixing traditional ingredients and street food , these delirious creations panic pizza lovers in Korea and leave no one indifferent.

Korean pizzas, between tradition and innovation

In South Korea, there are some traditional dishes capable of delighting the finest palates: Bibimbap, Kimbap, Bulgogi or Dak – galbi, to name only the most famous, to which is added an essential ingredient: Kimchi, which is a preparation of fermented and spicy vegetables.

Alongside these traditional dishes, there is a particularly lively street food, with a propensity to melt cheese on everything: fried chicken with cheese, hot dog with cheese, and revisited versions of popular dishes … with the addition of melted cheese. Pizza is a dish of disconcerting simplicity, which lends itself particularly well to the addition of ingredients.

and cheese. It’s no wonder, then, to find revisited versions of classic Italian pizzas in Korea.

However, the creativity of the local chefs and the curiosity of the (younger) inhabitants in the face of culinary novelty have pushed the chefs to design amazing preparations. Of course, there are the pizzas incorporating Kimchi, or those using the ingredients of the aforementioned dishes, but the imagination of the cooks does not stop there.

5 amazing pizzas found on Korean menus

While in Europe, pineapple pizza is still debated, Koreans do not seem to be moved by the revised and corrected pizzas that can be found on the menus of some establishments. Like the Japanese who appropriated the concept , they created some innovative recipes.

Korean pizza

Here are 5 pizzas available at Mr Pizza – the main pizza chain in the country – and in some Korean restaurants, which are not lacking in daring.

1. The octopus , shrimp, coconut and cheese pizza with its egg dough: the list of ingredients alone is surprising, but the mention of the crust similar to flan should overwhelm the purists. 2. The carbonara  pizza

: why not mix two delicious dishes into one? The chef responsible for this recipe has certainly thought to himself. The result is a pizza made with cheese sauce, cream and ham that would be automatically banned in Italy.

3. The spoon pizza  : the “spoon pizza” is even less encumbered with traditions, since it does not even have dough! Served in an aluminum dish, you can eat it with a spoon (hence its name) or by dipping pieces of bread in it.

4. “Fruit” pizza: there are also fruit pizzas , but they also include processed cheese. The strawberry / cheddar / sugar mix seems very good… 5. The pizzas for animals

 ! Let’s finish with these mini-pizzas, still available in some pizzerias across the country, for animals. Tiny versions, with steak, salami and cheese without salt, for the good digestion of our 4-legged friends.

We could tell you about the sweet and sour pork pizzas, the versions with shrimp fritters around the edges, or the one with a cinnamon crust, but let’s see what foreigners passing through South Korea think.

The reactions of foreigners to these culinary inventions

While one might expect reactions of rejection from tourists to these Korean pizzas, reviews are rather mixed. Of course, do not ask a Neapolitan chef to admit that it is indeed a pizza (we know Italians are picky about classic recipes ), or even a gourmet to say that the mix of flavors proposed deserve to enter Michelin, but we have to admit that most of the people who test these creations are rather astonished.

For some Americans, who are used to a plentiful filling, there are too many ingredients in Korean pizzas and they are slightly too sweet. However, the urge to take another part is irresistible and the comparison with what Pizza Hut offersin the country is clearly unfavorable to the American brand! The French are often less tolerant, defenders of a noble gastronomy, and certain mixtures like goat cheese / seafood do not pass. Only those who take these recipes for typical street food of the country indulge in eating them from time to time. But for Italians, Korean pizza is evil! Those who can’t resist this surge of cheese, those unlikely mixes, and pasta topped with cheddar cream, say that you just don’t have to call it pizza to be forgiven by your peers.

Certainly, the abundant presence of cheese – addicting as you wish – is no stranger to this pleasant sensation experienced by certain foreign consumers. You just have to consider these dishes as typical Korean dishes, to let yourself be carried away by new flavors.

How To Choose The Right Pizza Knives?

The pizza knife is a very practical accessory that makes our life a lot easier. Existing in several forms, it can quickly become the best companion for lovers of the famous Italian dish.

How to choose the right pizza knives?

Have you ever wondered if there isn’t a more efficient way to cut pizza? Because yes, we can put an end to the cheese which moves in a block, with the tomato which follows it slyly and the crust which resists all your attempts to cut it peacefully. To do this, you just have to opt for a pizza knife and especially to choose it well, because obviously not all are equal.

Anatomy of a good pizza knife

When choosing your pizza knife, it is its blade and its handle that you have to pay attention to. Made of stainless steel, the blade of this knife should at least measure 10 cm and have a grind , that is to say a sharp part, convex in shape for better efficiency. High and rounded, this blade can also be pierced with several cells. This is to prevent cheese and other ingredients from sticking to the blade during cutting. On some knives, these cells even draw the word “pizza”, a little more aesthetic which does not spoil the practical side. Finally, ideally, the edge of the blade is serrated for a clean cut of the pizza.

To facilitate its grip, the handle of the pizza knife must be rounded and also measure within 10 cm. It is generally made of ABS (Acrylonitrile Butadiene Styrene) or polypropylene, but for more elegance at the table, it is quite possible to opt for pizza knives with wooden handles or even stainless steel for those manufactured. in one piece.

The professional pizza knife

The pizza knife of pizzaiolos is very different from the regular pizza knife. Its goal: to cut pizza quickly and well, which is why it has a much longer blade, generally between 45 and 50 cm. Also curved, which can be serrated or not, this gigantic blade has handles at both ends to provide good support points for easily cutting pizza in a single movement. In the end, this makes a utensil much more efficient and pleasant to use than a simple pizza wheel.

The best for a professional: customize your knives by engraving the blade or the handle with the mention of your choice, as is possible with Sabatier kitchen knives for example.

The advantages of the pizza knife

With its convex blade, the pizza knife allows you to apply more pressure on its edge, thus cutting the dough in a continuous movement, cleanly and without burrs, something difficult to do with a kitchen knife. It also allows pizza to be cut without the ingredients sticking to the knife, whereas an ordinary knife immediately tears off the layer of cheese for lack of cells on its blade.

Clever utensil, the pizza knife allows a clean, comfortable and quick slice of his pizza, to taste properly as it should be this delicious specialty. And then, in the absence of pizza, know that this knife is also devilishly effective on bread and steaks, which makes the investment very interesting.