Koda 16 Essentials Guide How to set up, cook with and care for Koda 16, plus handy tips and recipes.
Important Your safety is paramount. Please read the Koda 16 safety manual carefully and store for future reference. Koda 16 should run quietly when lit. If you hear a roaring noise from the gas burner, switch the gas off for 5 minutes and relight. Koda 16 is designed for outdoor use only. Do not use in high winds. Keep Koda 16 company while preheating and cooking. Do not leave the oven unattended while lit. There may be sharp edges on the interior and exterior of the oven. Please handle with care.
Say hello to Koda 16! Everyone deserves great pizza and the bigger, the better. Koda 16 handles larger pizzas with ease thanks to the heat-retaining baking stone, thick insulation and the L-shaped burner that enables one-turn cooking. Enjoy making delicious steaks, roasted veggies, breads and much more in the large internal oven space. Whether you’re a beginner or a pro, this Essentials Guide will help you enjoy cooking with your Koda 16. Remember to hold onto it for hints, tips and delicious recipes.
Quick start guide We know you’re excited to get cooking! We’d recommend reading the Essentials Guide cover to cover for important safety information. For those of you too eager to start, here’s everything you really need to know: • Set up outdoors on a stainless steel, wood or stone surface. • Connect to your propane tank. Don’t forget to check for gas leaks! For more detail / full instruction on this refer to the operational manual.
Setting up Koda 16 for the first time Finding the right place to set up Koda 16 will perform best when sheltered from wind. Choose a spot that is at least 3ft (1m) away from buildings and structures. Place Koda 16 on a wood, stone or stainless steel surface that can hold weights upwards of 66lbs / 30kg.
Cooking, extinguishing and storing Ooni Koda 16 Before you cook Check the connections on the propane tank, hose and regulator. They should be secured and checked for leaks before every cook. Getting the right temperatures Although we designed Koda 16 to be able to safely run up to 950°F / 500°C, we suggest you keep it around 750°F / 400°C for the ideal cook on your Neapolitan-style pizza. Koda 16 should not be left running on high for extended periods without cooking.
Koda 16 features Stone temperatures and cooking technique 1. Custom-made 15mm thick cordierite stone baking board optimized for maximum heat retention. Koda 16’s large baking stone and L-shaped gas burner create a unique heat map in the oven. 2. L-shaped gas burner for one-turn cooking experience. 3. Fully insulated shell to retain heat. 4. Slick one-touch gas ignition for fast, easy cooking. Gas control for lighting Koda 16 and adjusting the flame output. 5.
Connecting to propane tank 1 Unfold the legs and insert the baking stone 2 Connect to propane tank Please refer to your manual for country-specific instructions. Matchstick holder This is a matchstick holder for when you need to light your oven with a match. Please refer to the lighting instructions in the manual to see when to use it. Caution Check the gas hose is not tangled and is routed away from the Koda 16. Do not pass the hose under the oven.
Lighting • Once your regulator is connected, release the gas slowly from the propane tank. Warning Do not look directly into the mouth of the oven while lighting, as flames may escape from the oven opening. • Push the control knob in and slowly turn counter-clockwise from 12 o’clock to 9 o’clock. This should take at least 3 seconds as you allow gas to flow into the oven. When the gas control passes 9 o’clock, there will be a *click* of ignition.
Top tips for making pizza 1. Use high-quality 00 flour and fresh ingredients. 00 flour is a finely milled Italian style of flour and the gold standard for pizza dough. Try a longer prove for an even better crust and easier to digest crust with a more complex flavor. 2. When your dough is at room temperature, stretch out a nice, thin base and leave a centimeter-wide space to form a crust that will puff up under the intense heat of the flames. 3.
How to launch pizza in to Koda 16 • Get your peel, dough and ingredients to room temperature. Cold dough will spring back on itself and stick, but; warm dough will stretch too far and tear. If you stretch your pizza on a warm peel, the dough will start to sweat, which will cause it to stick. • Work quickly after adding toppings to your dough. There’s no need to rush, but remember, dough that rests with toppings for too long will be more likely have any sauce seep through the dough and stick to the peel.
Classic Pizza Dough Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza! This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ. This recipe will yield 5 x 12” (30cm) pizza bases, equivalent to 5 x 8.8lb (250g) dough balls, or 3 x 16” (40cm) pizza bases, equivalent to 3 x 11.6lb (330g) dough balls.
Classic Pizza Sauce Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect base for layering up the pizza toppings of choice. Method Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown. Made using a stovetop (hob) rather than in your Ooni, this recipe is an excerpt from our cookbook, Ooni: Cooking with Fire.
Pizza Margherita The classic pizza Margherita is a simple yet delicious recipe; the perfect starting point if you’re new to the world of wood-firing! All Ooni pizza chefs should be able to master this one with just a little bit of practice. And if you haven’t yet, we’re here to help you along the way. Method Light up your Ooni, then get ready to prepare your pizza while it heats up. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel.
Nduja & Broccoli Ingredients 9.5oz (270g) Classic Pizza Dough ball (see note below) 9 tbsp (140ml) Classic Pizza Sauce (see note below) Olive oil 2 garlic cloves, crushed 9 broccolini stems, cleaned (or 5 broccoli florets, broken into pieces) 3.1oz (90g) mozzarella, torn into small pieces 6oz (170g) nduja, rolled into small balls Shaved parmesan Method Prepare your pizza dough ahead of time. To make a 16” pizza, we recommend pizza dough balls that are 9.5oz (270g). Fire up your Koda 16.
Roast Pork Chops with Apple and Cinnamon Ingredients Olive oil Method Fire up your Koda 16. Aim for 375°F / 190°C on the stone baking board inside. 2 tsp ground cinnamon 1 tbsp brown sugar 1 tbsp white wine vinegar In a bowl, mix together together 2 tablespoons of olive oil along with the cinnamon, brown sugar, white wine vinegar and salt and pepper to taste. Add the pork chops and coat well with the marinade.
Apple & Cranberry Crumble Method Fire up your Ooni. Aim for 350°F / 180°C on the baking stone inside. You can check the baking stone’s temperature quickly and easily using the Ooni Infrared Thermometer. Ingredients ½ stick (50g) butter, melted ⅓ cup (80ml) coconut oil, melted 3.5oz (100g) rolled oats 3.5oz (100g) instant oats 3 tbsp plain flour First, prepare the crumble topping. In a bowl, combine the butter, coconut oil, rolled oats, instant oats, plain flour, shaved almonds, brown sugar (3.
Care instructions Treat Koda 16 with love and care and it will last for many years to come. Where should I store Koda 16? Store Koda 16 safely outside with the Ooni Koda 16 Carry Cover. This waterproof cover will keep your oven safe from the elements – but in cases of extreme weather, we recommend bringing your oven inside. Make sure you give your oven the proper time to cool completely before attempting to cover, move or store.
Troubleshooting Our team has thousands of hours of experience cooking with fire and enjoying delicious pizza. We’ve channeled all that pizza knowledge into online resources and video guides, but we’re always available at support.ooni.com for any questions you might have. I can’t light Koda 16 Review the lighting steps on page 15. A necessary step is pushing in and turning the gas control from the off position very slowly. This lets the gas flow into the oven body before the spark ignites the flame.
Koda 16 is not hot enough Use the Ooni Infrared Thermometer to check the stone temperature. Koda 16 is designed to reach optimum temperatures in 20 minutes preheat time. Add an extra 10-15 minutes to this when accounting for low ambient temperatures. Check that your propane tank is full and that you are using the correct regulator. Ensure that there are no leaks in the hose and that the connections between the regulator and propane tank are sealed.
Keep in touch We love seeing what you create with your Koda 16, so keep in touch by tagging your photos with #ooni. Follow us and keep up to date with all things Ooni via: Subscribe to our mailing list at ooni.com for access to delicious recipes, top tips and exclusive promotions. If you have any questions, queries or comments, let us know at support.ooni.com. 1% of Ooni’s global revenue is actively managed for positive social and environmental change through the Ooni Impact Fund.
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