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.
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.
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.
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.
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.
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.
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.
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Transcript
Full transcript of “OONI KODA 12 Pizza Oven - Review & First Cook in Real Time”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 hi there guys Tom Voyage here now I'm a little bit late to the party on this one but here we have the uni Koda 12 now in this video I'm going to be unboxing this oven I'll give you a short rundown and a review of it and of course we're going to cook our first pizza let's [Music] go the Koda 12 is Uni's gas powered 12in Pizza Roven it's been on the market for about about 2 years but I've never actually owned one myself and I thought it was about time that I got a hold of one so I can do an unboxing and review it compared to some of their other ovens so Inside the Box first off we have a guide couple of instructions and
0:47 things there's also a QR code and some information on how to get set up then inside we've got another instruction book we've got our pizza stone which is in here comes well packaged so that is safely packed in some foam there with a nice oi logo on it too so we'll put that to one side and as always with the uni packaging there's minimal plastic on here it's all packaged in nice recycled cardboard and here we have the oven so we'll take out this bag and we'll pop it on the table here so we can take a closer
1:38 look so here it is Koda 12 all set up ready to go it looks really small actually because I'm so used to working with the Koda 16 but with that smallness I feel like it's going to be really good for travel also in the box came one of these now this is what people always ask what it's for this is a wand so if your clicker for your gas isn't working you can put a match stick in this and feed it to the back of the oven and light it that way so that's what this is for so all that's left to do is pop our pizza stone in and that is all the setup that's required for this oven all we need to do now is hook it up to gas and we're ready to cook so the coda 12 cost £349 now full disclosure I bought this
2:23 with my own money I wasn't sent it for free or anything like that so this is going to be an honest review now talking about size and weight the weight of this oven is 9.2 kg which makes it one of O's lightest ovens as I said before this is going to make it great for travel especially if you get it with one of these which is the covers now these covers are sold separately but they easily slip over the oven like [Applause] this it's a nice tight fit and this strap underneath as well then you secure these two straps and it's nice and light ready to
3:09 take away camping on holiday to the beach wherever you want to take it now in terms of length the oven is 62 CM deep 39 CM wide and stands at a height of 29 CM the opening here at the front is 8.2 CM the stone inside is 33 cm by 33 cm it's 12 mil thick and it's made from 100% cordite now the hose is 1.2 M long now I like to see a longer hose on Pizza rovens I think it's because sometimes I have the gas bottle placed further away and having a longer hose just makes it easier to maneuver that around but 1.2 m is long enough so you can have a big gas bottle on the ground so we'll get that connected up and whilst we're on the subject of
3:56 gas this is to be used only with patio gas you can't use it with natural gas so to turn our oven on we use this dial at the back I'm unsure why they put this at the back not at the front because you can't actually see the flame uh from the back here but either way push it in turn it to the side wait for the gas to come out and then click to ignite so our oven is now lit you can probably see the heat waves coming out of it here uh so oi claims it takes about 20 minutes for this um Pizza Roven to get up to temperature that's a cooking temperature of about 450 ° Centigrade on the stone so we're going to leave this for 20 minutes then we're going to come back and check what temperature that stone is and see if we're ready to cook a pizza so you can see our flame from the gas burning nicely in there the flame is just along
4:41 the back side of the oven on this one so a bit more information on the specifics of the gas this oven runs at 4 Kow per hour and it consumes 0.28 kg of gas per hour to put that into perspective when you cook 10 pizzas that will use approximately 0.4 kg of fuel so that makes it quite a fuel efficient oven so that's really impressive it's only been about 15 minutes and already this oven is at 450° which is the ideal temperature to cook a pizza so we're going to get our pizza ready get it on and do our first cook so here we have ready our 10in Margarita Neapolitan style pizza and we're going to do the cook on the new
5:28 uni Koda 12 now before we do that if you like this video please remember to like And subscribe and if you wanted to purchase any of the products that you've seen in this video today you can use the links in the description it doesn't cost you any more money but I get a bit of commission from that sale which helps me support the channel right let's get this pizza on so give it a jiggle make sure that it's going to launch okay lost a bit of cheese straight onto the new oven and there we go now you will have noticed that before I launched that pizzza I turned the gas dial down to the lowest setting that's because I want to make sure that the top and the bottom cook evenly and usually with these the uh top
6:13 of the pizza Cooks quicker than the bottom so that's what I would recommend can smell that do starting to cook and usually what I do here is just keep an eye on the back of the pizza just to see if crust is starting to Bubble Up make sure that it's not overcooking or getting too burned it's been a few seconds now so you can see the back of it just starting to lift up so we'll pop our pizza peel underneath you can see some nice leoparding on there but because the flame is just at the back of this oven we'll need to rotate it a few times so we'll put that back on
7:02 maybe turn that up just slightly so we're getting a bit more of a flame on there and still needs a little bit more on that side we'll turn it again I can hear that cheese bubbling smells great right starting to get somewhere now we'll turn it around to that last side pop it back in for the final few
7:51 seconds and we will have a ready to eat freshly made Neapolitan style pizza okay look at this so the high temperatures in the oven have meant we can get this nice leopard in on there if we lift it up you should see there's a nice bake on the crust as well on the bottom from that heat in the stone and because it was a gas powered oven super simple to set up really easy really quick and obviously gives great results so thanks very much guys for watching this video I hope you found it useful if you wanted to check out my dough recipe for this pizza here I'll leave the link just above my head you
8:37 can click on it and find more information on that if you did enjoy this video please remember to like And subscribe and if you'd like to ask me a question you can leave those in the comment section below thanks very much and we'll see you next time for more pizza making [Music] videos [Music]
