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I live in Florida and have had trouble finding it even in places like Whole Foods. I ended up just ordering mine on Amazon.
I'm also a new owner and have only a few cooks on my Fyra now and I will offer the following:
1) Get your dough stretched THIN. You don't want to have the bottom and edges cooked with the middle still raw.
2) Get an IR thermometer to check your stone temps. I got this one: https://www.amazon.com/gp/product/B07VTPJXH9/ref=ppx\_yo\_dt\_b\_asin\_title\_o03\_s00?ie=UTF8&psc=1
3) Use dry pellets and don't hesitate to get behind the unit and blow to stoke the fire if it seems to lose heat. I love the USB fan idea others have offered here.
4) Stay on top of the cook. Once you have the oven started and up to temp, you need to maintain that fire. It's pretty easy and you'll get used to checking it often. Have others help so that you aren't running around like a chicken without a head. Use your thermometer.
5) Use a timer and check your pies every 30 seconds, rotating often.
6) Let the oven heat back up for a few minutes after taking out a finished product. (see #4 above).
7) Use more than one peel. I use my metal one for tending to the cooking but it heats up, so I don't want to use it to lay out a new pizza before cooking. Extra cutting boards and peels are great to have.
Have fun with it! It's definitely a process and you'll be producing gorgeous pizza in no time!
I bought the 33 qt version of this and keep my flour (50 lb bag) in it. I store it indoors though, so I'm not sure how it'd fare outdoors if that's a concern for you:
https://smile.amazon.com/IRIS-USA-Inc-Container-500083/dp/B08WJ13S46/
I have the Keter Unity table, which fits a Koda 12 and propane tank perfectly. They sell on Amazon but I got an open box one from VM Innovations for about $100 cheaper.
[This was the brush](www.amazon.com/gp/product/B07MKMJ7FY/) I purchased off Amazon after seeing it mentioned in this sub. Note that the scrubbing part doesn't use steel bristles (it's sorta a mesh), so there's nothing that can come off and possibly get into the pizza. It's a good and safe choice.
Most of the recommendations here are meh. The perfect solution is to use a metal brush that doesn't use wires. I'm genuinely surprised that nobody has suggested it here yet since I learned about it from this subreddit.
Check this out: https://www.amazon.com/Grill-Brush-Bristle-Free-Scraper/dp/B07MKRKW58/
Problem solved. It has all the benefits of a wire brush with a scraper without the risk of wires becoming dislodged.
I gave up on the turning peel and got these for my 12... Keeps the bottom in contact with the stone the entire time too https://www.amazon.com/dp/B00N0L5Q6O/ref=cm_sw_r_cp_apa_glt_fabc_M7CHWHBN3PSXRZYC86V1
I bought this for my first bake. I was worried about the pizza sticking to the stone, but it worked a treat. https://www.amazon.com/Aluminum-Spinner-Turning-Wooden-Leather/dp/B07YQ53B6H/
I got this one : American Metalcraft 2616 Wood Pizza Peel with 9" Handle, 17" x 16" Blade,Brown https://www.amazon.com/dp/B0001MRSKM/ref=cm_sw_r_cp_api_fabt1_yLBTFbMYQAR50?_encoding=UTF8&psc=1
It’s pretty cheap quality wood but is inexpensive and let you maximize the Koda 16 size. I may get a higher quality wood one later
I use these on a base of lump charcoal: https://www.amazon.com/gp/product/B07R8VQ6PP/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
deepl translation seems to work well:
"Thanks to this kit you will be able to reach high temperatures in a short time and above all you will have a homogeneous heat throughout the oven!
With the crescent of 18cm you will have a better management in turning your pizzas, very useful for smaller ovens where space is limited.
Select the thickness of the stone you want to use in order not to have differences in height.
Do not use the crescent to make the pyrolysis, you can also buy only the brackets that you always find in the site KIT PIROLISI"
​
Translated with www.DeepL.com/Translator (free version)
https://photos.app.goo.gl/t3ec7b3DtPFyVS2aA
I designed these based on shoes on their website but were sold out. Holds my Koda 16 in place, not sure if they would fit the Koda.
Here's the link to the STL if you have a 3D printer. https://cults3d.com/en/3d-model/home/ooni-koda-16-shoes
Store your pellets in something like this. There are cheaper options at stores like Home Depot, Lowe’s, ACE, etc.. That’ll keep your pellets nice and dry.
You could probably buy a second "gluten-free" stone and run the Ooni at hi temp for a bit before using it as gluten free. My daughters are both Celiac so our Ooni is strictly GF for simplicity. This stuff is great for dough
https://www.amazon.com/dp/B074RX5J42/ref=cm_sw_r_cp_apa_glt_fabc_V954G98FAYN2P5MPY8VY
I use a wood peel for launching. Following another Redditor's tip, I got one of these and it's been working well for turning and removing in my Koda 12. Hard to beat it for the price.
For me, in a Karu, charcoal bed with wood on top works best.
It's tough to get the right sized wood though - I've experimented with a few brands and this one is perfect:
B & B Charcoal 00132 Wood Smoking Chunks, 549 Cubic Inch https://www.amazon.com/dp/B07P425HNS/ref=cm_sw_r_cp_api_glt_fabc_5BME7ZJ6CCX14EMAGYF0
Note that you want chunks, not chips.
Different brands have different sized chunks, this one works well in the Karu.
I saw a recommendation on here about round meal prep/takeout containers. I've been using them with a lot of success. I put one dough ball in each and then I can portion as many as I want into the fridge vs freezer. They're really cheap which is obviously great. They are also stackable and much easier to fit into my fridge/freezer than a proofing tray. These are the ones I bought: https://www.amazon.com/gp/product/B07VF6LYJN/
So long as the tray is covered you're good leaving them in there all evening and use them as you need them. If you can get one in time, you might want to get an infrared thermometer so you can keep an eye on stone temp between bakes. Depending on which model you have and what you're using for fuel it might take between 2-10 minutes for the stone to recover to a suitable cooking temp. With my Fyra and wood pellets I can usually get the first two done back to back then I need to give it 5-7 minutes to recover for the next two. Make sure you have enough fuel to keep the oven going for 2 hours for that many pizzas.
I put each dough ball in it’s own sealed container
Food Containers Meal Prep Containers with Lids - 30 Pack Portion Control Containers Freezer Containers with Lids - Re-usable Microwavable Containers Lunch Containers Food Prep Containers with Lids https://www.amazon.co.uk/dp/B07K6KKWHW/ref=cm_sw_r_cp_api_glt_fabc_9YPFB16SNA24TB3N3C7F?_encoding=UTF8&psc=1
Sure! Was a pain to assemble but it’s been good for the ooni, and the gas tank sits perfectly on the bottom shelf along with wood and coal if you do it that way.
Royal Gourmet Double-Shelf Movable Dining Cart Table,Commercial Multifunctional Stainless Steel Flattop Worktable PC3401S https://www.amazon.com/dp/B0798N4Z5L/ref=cm_sw_r_cp_api_glt_i_Z67MGD3HTRD6B9BY00FS?_encoding=UTF8&psc=1
I just got my Ooni but was intrigued when I realized it's not 'just' for pizza and would be perfect to do a reverse sear, alongside my Traeger.
I have a Lodge sizzler plate, but it's too large for my 12" Ooni. I had been thinking of this smaller version (https://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q?ref_=ast_sto_dp) as it's cheaper than the Ooni one, and there's comments that the Ooni one is a tight fit on the 12". However, the Lodge looks awkward to be able to get it out of the Ooni - no handles, and it'll be crazy hot - so I think I'll cave and but the Ooni one.
Question though: do you take the stone out? Comments on the forum say take out the stone, but I would have thought you need the stone to hold the heat in, and the Ooni recipe video clearly shows the sizzler plate on top of the stone. So I'm confused.
Here's the one I'm probably going to go with...
​
It's 32.5 L x 32.5 W x 50 H. I think I will keep my oven on the top shelf of the large table so this looks about perfect.
Here's a couple more options....
Classic Accessories 72952 Veranda Water-Resistant 35.5 Inch Stand-Up Fire Pit Cover,Pebble,NO SIZE
It's 35x35x35. It's a little big but might be good if storing the oven on a shelf below.
I responded to another poster below accidentally.
I have the Koda16 and I would recommend getting a wooden launching peel and a metal turning peel. The Ooni metal peel looks too wide to me, requiring you to pull the pizza out and rotate...which is savage and unacceptable.
For the turning peel, I got this one (https://www.amazon.ca/dp/B08CFV5THH/ref=cm_sw_r_cp_apa_fabt1_ulFTFb5C6C06S) and it's a bit flimsy, but perfectly adequate. I wouldn't sweat it too much.
A wooden peel is not magic. Just make sure it's at least 13" wide so you can make a true Neapolitan!
I bought this because its cheap. Made turning the pizza a lot easier than a full size pizza peel. Those few seconds you waste trying to turn with the big peel can really matter. https://www.amazon.com/dp/B004FNU6GG/ref=cm_sw_r_cp_apa_fabt1_w0DTFbSSZEWYC
So, the peel you linked to is excellent. I use it (long version) in a full size wood fired oven and it's a joy to use.
For my koda16, I also use a cheap metal one I bought on Amazon. It's short and flimsy, but I find it works ok. (https://www.amazon.ca/dp/B08CFV5THH/ref=cm_sw_r_cp_apa_fabt1_ulFTFb5C6C06S)
If you're really bothered by a small metal one, spend the money and get the proper peel. You'll never think about it again and you'll be able to focus on the fun of making the pizza!
Good luck!
For launching I use a simple bamboo peel like this.
For turning I've been pretty happy with just a long spatula like this one.
I use this peel for turning, it works pretty well:
https://www.amazon.com/gp/product/B004FNU6GG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I have the Koda and use this 10" steel turning peel, although I think I might get an 8" as this one feels a little big (still works fine though).
I bought this and then I bought a dog food container to store it in. We aren't a big household just two adults a 4 year old and a 2 year old. I make pizza once a week, figure it will last me 6 months or so.
I have these pizza spinners I bought off Amazon .
The work amazingly well and also function to pop any bubbles that are getting too big.
I have a Koda 16. All he needs is the propane tank to get it going. He might want to invest in another tank. They’re about $45. The oven used a LOT of gas, and it sucks to run out before you can bake the pizzas. You can get him a propane level indicator that will reasonably let him know how much propane is left in the tank. Also, get an IR digital thermometer so you can tell how hot the stone is getting
I live in a townhouse where the only place I can use my Oonis is in my front patio. I was looking for a rolling and folding cart for my Koda 12 that could be stored inside the house (due to possibilities of theft and inclement weather).
I found the perfect one on made by Oragami carts.
https://www.amazon.com/dp/B0082H30LY?psc=1&ref=ppx_yo2ov_dt_b_product_details
Pros - No assembly except for screwing in the casters/wheels which took 5 min. Foldable. Rolling. Great size for the Ooni Koda 12 (with room to spare).
Cons - Not large enough for me to assemble pizzas (on the table) although I don't mind assembling in the kitchen. The ooni propane cord is a little short so the ooni has to be moved off center or the propane tank has to be raised slightly.
I purchased the gray version to match my other patio furniture but they also have a black one that is less expensive. They also have a stainless steel version but it costs more. I thought I could leave that outside with a cover but I think it's better to keep it inside for theft and longevity.
I got this from Amazon... seems ok for the price.
https://www.amazon.ca/gp/product/B09ZXLG8S3/ But it's for the table only. The Ooni is stored for the winter.
I use this - works great: Sturdy Covers AC Defender - Full... https://www.amazon.com/dp/B079H9JLMV?ref=ppx_pop_mob_ap_share (someone else recommended it on here).. I should also say, I have the smaller ooni modular table, not the large
OK, FWIW, I just ordered this.
Product info says it'll fit a Koda 16 (and if for some reason it doesn't, I have justification for a return, since the company says it does). I also messaged the manufacturer asking if there's a cover they'd recommend.
I'm debating putting the cart on a small tarp, then when storing bungeeing the tarp up around the bottom half or so, and then putting the cover on over everything--that way the sea air doesn't blow up inside. Sounds like overkill, but things around here rust in between eye blinks.
Their thermocouples are crappy. I have the karu 16, but same problem. Installed this, everything's great.
https://www.amazon.com/gp/product/B00NXFRSVI
I'm not sure if that's the proper one for a koda, but you get the idea.
Yeah, you can absolutely do this. In line quick release gas hose connectors. I don't know about availability where you are but here (UK) they're easily available on Amazon. I use them to easily change between various different propane and butane bottle types. Basically you make up short lengths with one side of the quick release and the various different regulators you need for whatever bottles you want to use, and then longer lengths with the other half for your Ooni/BBQ/whatever. They have a safety valve as well so if you disconnect without remembering to turn off the bottle, no gas is released.
https://www.amazon.co.uk/RELEASE-COUPLING-NOZZLE-COUPLER-CAMPING/dp/B008R68QF0
Obviously that looks better but I bought this https://www.amazon.com/Profeeshaw-Stainless-Commercial-Undershelf-Restaurant/dp/B08JG3G1SD/ and a rain proof cover to fit on top. When not in use I put it on the inside shelf and then put the rain proof cover on.
I based it off a DIY plan i found online: https://angelamariemade.com/diy-grill-cart/
I modified it and had the legs on the back of the table go past the table top so I could add a wall with shelves. Also, instead of using 2x6s for the table top I used 1x6s and glued them together. The DIY plans had you screw the table top to the apron but that's typically a big no no because doing that doesn't allow for expansion/contraction of the table top wood. Plus the screws on top of the table look bad. I used fasteners to attach the tabletop to the apron to allow for expansion/contraction of the wood. Something like this: https://www.amazon.com/Expansion-Fastener-Connector-Woodwork-Woodworking/dp/B08BH43XWX/ref=sr\_1\_11?crid=1GA8P863DEHMZ&keywords=clip+fastener+connectors&qid=1649560500&s=hi&sprefix=clip+fastener+connector+z%2Ctools%2C62&sr=1-11
I also made the table slightly higher, longer, and wider than the DIY plans. Have fun building one! Post it whenever you're finished
I have this table for my 12-inch
https://www.amazon.com/Keter-Outdoor-Entertainment-Storage-Station/dp/B01HJATY32
And when I am done everything fits inside.
I hadn't thought about that, might go that route. The only other ones I saw which I liked were the Ignik tanks which have the carrying cases but they are a bit pricey. https://www.amazon.com/gp/product/B0B4T1YHXJ/ref=crt_ewc_title_srh_1?ie=UTF8&psc=1&smid=A10TFYCA76IVVZ
Here are a few ideas:
Lower hydration. Somewhere in the 60-64% is a good starting point, but it's up to you.
Consider adding some diastatic malt power (here's the one I use). This helps give a little more browning and crunch if that's what you'd like. You can get somewhat similar results by adding olive oil to the dough or brushing it on top afterwards, but I prefer to use the malt power. I personally find ~3g of malt per 500g flour to be about right, but you can experiment. This isn't used for traditional Neopolitan, but I'm usually aiming for a middle ground between NY and Neopolitan styles and like having it in my dough.
You can also play around with temperature, but you don't want to turn the flame down too much so that the bottom burns before the top crust is cooked. There's a balance here, but I'm sure you'll figure it out with practice.
As long as you change it frequently (like one a year or so) it should not be a big problem.
I am not sure there are already produtcs specific for pizza ovens but I mean something like this:
https://www.amazon.com/Kona-Safe-Clean-Grill-Brush/dp/B01MYC1C2D
Basically the bristles are replaced with a set of coiled wires, a little like a steel scourer if that makes any sense.
https://www.amazon.co.uk/Inline-Release-Fitting-Coupling-propane/dp/B0757521T9
Very easy to fit, shove this in the middle of your hose with a hose clip on either side to keep it tight.
Make sure your pellets are kept dry. Pellets sitting in a humid environment can absorb moisture and will stick together and not fall down the hopper properly. I put my pellets in a sealed 5 gallon bucket with a desiccant pack like this. https://www.amazon.com/Dry-Orange-Indicating-Packets-Dehumidifier/dp/B083BFL811
i picked this up and scrape the stone after each pizza: https://smile.amazon.com/gp/product/B005V5U4DW/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
These work wonderful! I use them in my 12 Fyra. (https://www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6O/ref=sr_1_4?crid=Z9F5W6TTVQO3&keywords=cuisinart%2Bpizza%2Bturner&qid=1656439370&s=home-garden&sprefix=cuisenart%2Bpizza%2Bturner%2Cgarden%2C430&...)
I’ve had a Koda 12 for a few years, and have refined my process a bit. Very happy with the current state of things. I stretch onto these cutting boards with some semolina. That’s the launching board too, and turn with this oversized spatula. After cooking, put back on the board, slice it up and that’s the plate.
I use this one, but I imagine most jewelry scales would work.
https://www.amazon.com/gp/product/B011J88S8M/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
For bread stuff in general I normally use 3 scales, one big one (the oxo 11lb food scale) for keeping my big tub of dough on.
A medium scale that I originally got for coffee that can measure .1g, nice for measuring stuff like salt, etc.
A tiny scale for measuring itty bitty bits of yeast.
I purchased this last week and used it for the first time last weekend. At $37 it is not too expensive. https://www.amazon.com/dp/B07YP9KN8P?psc=1&ref=ppx_yo2ov_dt_b_product_details
.01g accuracy on the smaller scale and it worked great.
I have this peel, but in the 12" version for my Karu 12. I like it a lot. They have a 12" and 14"
​
https://www.amazon.com/gp/product/B09WSXCV3K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Found some on amazon I guess they must be new
I use this one and it fits my Koda 16 perfectly. Also plenty of room for prep next to the oven and propane tank on the bottom shelf.
https://smile.amazon.com/dp/B07L85XV8R?ref\_=cm\_sw\_r\_cp\_ud\_dp\_T7AEGC5269V5BK0KSN2S
I just bought two sets of these. Lined up one of the holes in the bracket with the predrilled holes. Marked the other two, drilled through the cart frame, secured them, then attached the shelves. No welding involved. Though I did have to take off the angled supports when drilling.
What about something like this? Comes in multiple sizes.
I have a Koda 12, and have been using this oversized spatula for a few years. It’s perfect. Stretch, top, and launch with a cutting board. Turn with spatula. Then serve and eat on that cutting board.
I do got it off a small family owned shop on Amazon and it makes turning in the 12 incredibly easy i can also use it to roof the pizza off the stone was too hot and stop burning the bottom without cooking the top
I used to have issue related to heat also, I switched from pellets to small pieces of wood. It’s great now. I get over 1000f easy. Pizza takes close to a min to cook. Carolina Cookwood Pizza Oven Wood 12 Inch Naturally Cured White Oak Splits Cooking Wood for Free Standing Ovens 1650 Cubic Inches https://www.amazon.com/dp/B08PDR7M1N/ref=cm_sw_r_cp_api_i_GN313VFCWVYN53GE6SCJ something like that
Here ya go:
SiliQueen Silicone Pastry Baking Mat with Measurements Extra a Brush and a Dough Scraper - 27.5” x 20” Heat Resistant, BPA Free, Non-Stick Non-Slip Pastry Mat for Rolling Dough, Easy to Clean, Black https://www.amazon.com/dp/B08X1DHK25/ref=cm_sw_r_cp_api_i_VXNYEJF7EB5MAG62MBPS?_encoding=UTF8&psc=1g
I wish I could tell you I did, but I never got any great answers at several places online and life got in the way.
I did buy 2 of these thermocouples since they go up to 1300°F but I didn't end up trying them out. A few Amazon answers say they aren't meant for sustained heat that high, only for short temp readings. If I test these out when I setup the oven this summer I'll report back.
You can try adding some gluten to the standard dough recipe.
Try a tablespoon or so.
​
I came here to suggest Caputo fioreglut as well. It's hands down the best GF flour I've ever worked with, and I've been baking for my GF wife for 14 years. I even went so far as to make my own blends of flour as described in this book.
The thing that makes Caputo awesome is also the thing you should be slightly cautious of. Caputo contains gluten free wheat starch, and even though it's gluten free, I've heard some celiacs don't process it well. Fortunately for me and my wife, she can handle it just fine. This is the recipe we use.
I’ve been really happy with this one but it looks like it’s gone up in price and is out of stock in the size you’re looking for. I think it works well and looks nice. Need to sand it to get rid of the burn marks but should last quite a while.
Recently bought this Pizza Peel 12 Inch, Pizza Paddle... https://www.amazon.co.uk/dp/B09CY95FS3?ref=ppx_pop_mob_ap_share after trying wooden and the included ooni peel. I find there’s less burning of the base when using a perforated peel.
I use this oversized spatula, and absolutely love it. So much control when rotating. Use Epicurean cutting boards for topping, rising, launching, resting, and eating.
G.a HOMEFAVOR 2-Piece Wood Pizza... https://www.amazon.co.uk/dp/B07GTFJS6Q?ref=ppx_pop_mob_ap_share
I'm based in the UK so not sure if you can get these.
I have these for launching and the basic Ooni metal peel for turning.
My recommendation would be a wooden peel for launching and a metal peel for turning. I know some people talk about a turning peel but I've never tried one.
https://www.amazon.com/Epicurean-Pizza-21-5-Inch-14-Inch-Natural/dp/B000PRI3TS
I’ve got this one, fantastic for launching pizzas, easy to clean, no maintenance (doesn’t need to be oiled, etc), lightweight.
What I’ve learned here is that you need a wood (or wood composite like this one) for launching and a metal peel or a metal turning peel for rotating and removing the pizza.
Good luck with the pizza making!
so Ooni wants $50 for their Natural Gas Conversion Kit. Outside of the little brass nozzles, everything else can be sourced for pretty cheap (in fact I have most of it in my garage). You can buy a 20 variety pack of those brass nozzles on Amazon for $9. Only problem is I don't what the nozzle specs are on the Ooni brass nozzles. Can anyone help?
so I know it’s practically a sin in r/uuni, but I just buy dough balls from Whole Foods (https://us.amazon.com/Whole-Foods-Market-Pizza-Dough/dp/B08Q8FVP2G), this is a 16” tray, and the pizza was kind of oval shaped so a little too long for the 16” Koda - which just meant it was hitting the sides of the oven when I rotated it. Came out great though! :)
I have this one and highly recommend it!
ThermoPro TP30 Digital Infrared Thermometer Gun Non Contact Laser Temperature Gun -58°F ~1022°F (-50°C ~ 550°C) with Adjustable Emissivity & Max Measure (NOT for Human Body Temperature) https://www.amazon.com/dp/B07VTPJXH9/ref=cm_sw_r_apan_glt_fabc_33PCC61YFHYW0N2CXG5C?_encoding=UTF8&psc=1
The Ooni IR thermometer seems overpriced and I’d guess it’s not much different than a bargain one off Amazon. I have this one and it works well $25
I use a cookie rack for 60 seconds then move it to a pizza pan. These ones on amazon can get pretty cheap. https://www.amazon.com/gp/product/B001ET7C2A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I bought this. Works fine enough for between pizzas, but you'll want to use a paper towel or something by hand to get all of it. I doubt it will work much better than a spatula though.
Weiler 72101 20" Length, Palmyra... https://www.amazon.com/dp/B004FTPXKE?ref=ppx_pop_mob_ap_share
This brush works great. I turn the flame off when I’m brushing the stone and try to act quick. Will burn somewhat. After buying a nice perforated launching peel, I’m finding the brush less necessary because I’m using less flour. Amazon price is sometimes crazy, so don’t pay 💰💰💰.
Get a non-metal bristle brush. I have this one, and the bristles burn away after a while, but it has lasted me years as long as you're not super careless with it. Plus, zero chance of metal in your food. (I never ever ever ever use metal grill brushes anywhere, too easy to miss a broken bristle and ingest it.)
Something square and clear (+ a lid) is perfect for bulk fermenting dough. If you’re looking to proof the actual dough balls, a plastic dough proofing box will work wonders.
Rubbermaid Commercial Products Space Saving Food Storage Container with Lid, 6 Quart https://www.amazon.com/dp/B01FVNPSKM/ref=cm_sw_r_cp_api_glt_fabc_KFWH5ZCBWN13ZMGZGZAV
DoughMate Artisan Dough Tray Kit https://www.amazon.com/dp/B00449IEM4/ref=cm_sw_r_cp_api_glt_fabc_DP43WS5Z8R8V9QPQ3504
I have a Karu 12, but I’d assume the fuel box is of similar size.
I’ve found it works best to get the fire going with lump charcoal, then add a hardwood to produce more flame that will be pulled over the top of the pizza by the oven. When I start my fire, I put a few fire starters (GreenSpark 100% Natural Firestarter, Fast Lighting, Long Burn, Waterproof, Safe for Indoor/Outdoor Use, 70 Count https://www.amazon.com/dp/B07FPQVLFH/ref=cm_sw_r_cp_api_glt_fabc_TE7623JTBM8BYEXAC1EB?_encoding=UTF8&psc=1) and then fill the box with hickory or oak lump charcoal.
I purchased a few bags of oak chunks from a local firewood shop, then cut them to smaller pieces using a bandsaw. Even the chunk Home Depot sells is a bit big for the Ooni. If you don’t have access to a way to resaw the wood into smaller chunks, I’d probably recommend just getting the stuff from Ooni.
When using the lump charcoal plus wood fuel, you don’t need too much hardwood. I usually add 1 or 2 pieces right before I start to press out my dough so that they are fully burning when I toss the pie in. Depending on how many pizzas I’m making on a given day, I’ll add more charcoal over the course of the evening to keep my fire nice and hot.
Highly highly recommend oak or hickory as wood, great heat and a bit less smoke than mesquite.
Just don’t even own a wire brush. Get the ones that wrap around in circles like this one the subreddit told me to buy:
Grill Brush and Scraper Bristle Free by Alpha Grillers - BBQ Brush for Grill Cleaning - 17" BBQ Grill Brush w/ Extra Wide Grill Scraper, Gifts for BBQ Lovers https://www.amazon.com/dp/B07MKMJ7FY/
I got this one.
Samhe Grill Cover, 40-Inch Waterproof UV Resistant Heavy Duty BBQ Gas Grill Cover for Nexgrill Brinkmann Weber Char-Broil and More https://www.amazon.com/dp/B07QPY4N59
Fits over a 24”x”36 inch table with the Ooni on top.
Got a utility cart, this one for example:
https://www.amazon.com/gp/product/B00I51SXOG
Attached a sheet of plywood to the top with zip ties, put the Koda 16 on top and covered the whole thing with this:
https://www.amazon.com/gp/product/B000HCR89M
I like it. Can easily wheel the cart anywhere and put it away when done. Also with plywood it's easy to make blind holes for the Ooni's legs so that it's stable on the top of the cart.
I ordered this to put under my covered porch. I imagine any 24” deep table will work just fine. I liked this one due to the backsplash/lip. To prevent the Ooni from falling off the back.
[stainless table] ROCKPOINT Stainless Steel Table with Backsplash 48x24 https://www.amazon.com/dp/B07L8F4XLN/ref=cm_sw_r_cp_api_glt_fabc_7VBTWK8083Y3YS36RWCB
I use these. Perfect for 8 oz/~200 gram dough balls. Easier to move around the fridge than a big box.
Have a bunch of containers from a takeout place, they are similar to these:
https://www.amazon.com/Microwavable-Containers-Rectangular-BPA-Free-Dishwasher/dp/B079M174TQ
They work ideally for individual dough balls. If the dough sticks to the sides, just use a bit of bench flour and a spatula/bench scraper to separate. Then just turn the container upside down and let the dough ball plop into the bench flour.
I always had a burnt flour taste on the beginning, a few things have fixed it for me now. I only use semolina, no flour as I think flour is too fine and gets charred and the transfers to all the pizzas from the stone. I start off my pizzas on a pizza screen for about a minute and then take off the screen and place direct on the stone with a peel (they’re super cheap and literally a game changer for me), I also got a wire brush on a long handle that I use to brush the stone in between pizzas, it’s amazing.
Brush - brush
Pizza screenpizza Screen
Not trying to be a dick by answering the question incorrectly (drives me insane too) but you can get blue on prime (albeit overpriced). I have only tried a few supermarket ones and nothing was close, that being said my ability has improved greatly which has coincided with me switch to Caputo.
Hope this comes across as intended, I'm several beers in.
Good luck 👍
https://www.amazon.co.uk/dp/B003VZ078G/ref=cm_sw_r_apan_glt_fabc_QX3906W037QMXGZMX9K1
I store the 55lb bag of this flour in this 47qt container: https://www.amazon.com/dp/B07QJMXS7R?ref=ppx_pop_mob_ap_share
Works great! Fits the whole bag so no need to empty it. Has wheels so I can stash it away when I don't need it. I'm happy with it. I'm on my second 55lb bag and this solution is still good for me. No need for refrigeration I don't think, I haven't had an issue (NY here).
My daughters have Celiac. We use this recipe:
https://ooni.com/blogs/recipes/gluten-free-pizza-dough
And this dough (same as called for in above recipe)
Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://smile.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_apan_glt_fabc_DQPSY6YP90GG4NZJTA1J
New Star Foodservice 50684 Restaurant-Grade Aluminum Pizza Baking Screen, Seamless, 14-Inch https://www.amazon.com/dp/B00EAXVVCY/ref=cm_sw_r_apan_glt_fabc_889VNRHS52WTG5NRD6KW?_encoding=UTF8&psc=1
I have really enjoyed my Koda 16, but launching pies is a steep learning curve, especially if you want a big thin crust pizza. I have ended up with mostly odd shaped 10-12 inch pies this far.
I know it is possible to do, and I aspire to being able to hand stretch, and launch a nice circular 14 inch pie some day.
I just got the screen in today. Seasoned it, and then built a perfect basic, pepperoni pie on there tonight. Had the stone up to about 700 or so (not sure what the upper limits of heat are on the aluminum screen).Turned the heat down to low.
Launched it, and kept turning it for about 2 minutes, then while taking the pizza off the screen, I cranked it up all the way again, and then dropped the heat, before re launching a second time.
Came out pretty perfect. Awesome roller rink style basic pizza. I have a outrageously high hydration challenging margarita dough for tomorrow, but I just wanted some tasty takeout style pizza tonight, and the screen really helped me get there.
Next time I will go all the way up, in temp, and see how it goes. There is a big difference in crunchiness on the crust, but I am pretty sure you can work around it.
If in the UK then I’ve bought the lumpwood below from Amazon a few times. Works well for my BBQ, smoker, and getting the Ooni going before moving onto hardwood.
Size of lumps is inconsistent, some massive and some small bits but it all burns well. The massive bits can easily be broken down to fit in the Ooni if necessary.
Restaurant Grade Cooking Lumpwood Charcoal 2 x 10kg - https://smile.amazon.co.uk/dp/B086VD41SK/ref=cm_sw_r_cp_api_glt_fabc_KTVVE4FSV8EMPB1200KK?_encoding=UTF8&psc=1
Are you allowed to smoke inside? If not pick up some smoke buddy's (https://www.amazon.com/dp/B00II8FXNA/ref=cm_sw_r_cp_apa_glt_fabc_PK3H25ZASACAZF43YNPP) and then they can't complain about that.
Are people allowed to grill on the patio? Then fuck your neighbor because an Ooni is no different. Check your lease rules.
I can't speak to the quality of the official cover, but backpack covers seem to work pretty well and are much cheaper. The 80-90L fits real well on my Koda 16.
https://www.amazon.com/Silfrae-Waterproof-Backpack-Climbing-Activites/dp/B07Z2SWV6V/
I use wooden peels for prepping the pizzas and launching. I have 4 of these, I'm sure there are cheaper versions.
I use a thin metal peel for retrieving. I don't think a turning peel is necessary for the 12" pizzas. I had one and returned it. I just use the metal peel, pull out the pizza, turn 180deg, and put it back in.
Below is the metal peel I bought. Maybe perforated would be better, but as long as the pizza is cooked enough for the first 30-40sec.you won't have an issue pulling it out and turning.
I got this table and it has been great. Easy to pack down into a portable, small package with its own carrying case.
The original comment link is still visible to me, I'm not sure what's wrong on your end. It's like this https://www.amazon.co.uk/dp/B074CH9F85/ref=cm_sw_r_cp_apa_glt_fabc_0SK8BWENZ7MDPX9YCKS2?_encoding=UTF8&psc=1