Been looking at the ooni koda 16 and browsing marketplace… seems like a lot of listings are “only used a few times” … is there something up with this model that people would buy it and decide so quickly it’s not for them? Seems like a high price to pay for people looking to get into a new hobby they might dislike… pic is of an indoor bake
by The_Itchy_Bitch
23 Comments
I don’t think you’re missing anything, it’s a great oven if you use it. Probably a lot of people dont use what they bought, and dont want to use the space to keep it around.
There’s also a good number that may be upgrading to a newer model, but I’d expect their ovens would show more use.
I’d eat that
You can search this sub and there’s a number of folks who really dislike them, for whatever reason. I’ve really enjoyed and gotten a lot of use out of mine. Certainly there is a bit of a learning curve, but that’s going to be true with anything you’re trying to work on.
Also, the 16″ is the way to go if you get one, the 12″ is too small and not as useful for other non-pizza things (I love reverse searing steak and using it for fish).
I had an Ooni Koda 16 and it was alright but my Gozney arc xl blows it away.
Nah it’s people who think they want to make pizzas and then realize there is still a learning curve and give up
Because it’s big, cumbersome, and people probably regret getting one so large and heavy and don’t feel like dragging it out for pizza
If that’s not a concern then you’ll come away good
That cornicione looks like it could support my emotional weight right now. I’ve never needed a slice more in my entire life, those cups are absolutely unhinged in the best way.
You’re missing an acid. I recommend jalapeno’s and mixing in a hotter spianata.
Love my Koda 16
https://preview.redd.it/cb7mftccnv4g1.jpeg?width=3024&format=pjpg&auto=webp&s=b35011fb6e47e240e5d6733bae60eefe970e0e44
Pepperoni cups? I dunno looks PFG to me
People fantasize about an outdoor pizza oven, but making the dough, using a peel, and letting it heat all the way up to temp and recharge makes it a lengthy process when you can just ring the pizza guy and they’ll be at your door in 30 minutes to an hour.
I will say, after you get comfortable enough with the process, it’s not so bad. Making my pizza dough is fairly easy and I can incorporate the steps into my daily routine, and my process is quite involved since I use a poolish. And the first few times with a peel were anxiety inducing, but I can easily throw it in without issue now. But not everyone has a the patience to get to that point.
Can’t speak for the ooni koda 16 specifically, but I think the amount of people trying to resell them reflects that they don’t use pizza ovens enough to justify storing it.
I bought a cheap propane pizza oven from aldi, and I’m very happy with how the pizzas turn out. The style of pizza is not the same as my oven bakes, and it really shines making Neapolitan style pies.
I usually just bake with my home oven because it’s less labor and easier to clean up than using my pizza oven.
Not in my book!! That’s very yummy looking!!
I think a lot of people just get frustrated with the learning curve and don’t want to invest anymore time/money into it to get proficient.
My guess, as others have mentioned is that many new owners find out, after the fact, that the oven doesn’t make pizza easy. It’s actually hard to use it well. Learning dough, handling, and then the oven takes time and skill, but the results are well worth it.
I came here to tell you your pie looks like it came from dominos. I’ll take two please 😄
Yeah, you’re missing a plate for me 🤨🫴
I have an Ooni Koda and a baking steel. I haven’t used the Koda since I got the steel. The Koda 16 just heats so unevenly without a door. Really tough to keep the stone temperature just right. I also don’t think the stone it comes with is that great. Maybe less of an issue if you’re doing neapolitan at high temps but I like NY style and it’s definitely more work than it’s worth constantly adjusting the heat controls. Especially when baking multiple. The newer versions with the door work much better.
Cheese
Yes. You’re missing sending me a pie.
I’ll just add that after making pizzas in my home oven for a couple of years, and getting fine and consistent results, I bought a Gozney Arc XL and had some miserable failures at first, like I never did with a home oven.
It was actually very surprising and super frustrating, since I figured I got that shit on lock already after making so many pizzas. But these high-heat ovens are very unforgiving, especially when you move to making pizzas outdoors which is much less friendly in terms of temp and humidity.
So yeah, I’ve had a couple of months of less than satisfying results before I got a hold of it. I can see some people just giving up and going back to home ovens, even if they’re not beginners.
Your indoor bake pizza looks professional. That really is a pizza masterpiece. 👍👍👍
Just me 😋