Unfortunately, this deal has expired 26 November 2020.
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Posted 9 November 2020
Ooni Koda Gas Pizza Oven back in stock with 10% discount and Free Shipping - £224.10 @ Ooni
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SpamJavelin
Joined in 2008
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About this deal
This deal is expired. Here are some options that might interest you:
Tried to get one of these in Lockdown 1.0 but they all went OOS. Now available again on the Ooni website and with a 10% discount code for new customers (just register your email address and they email a unique code).
TBH it's not the biggest bargain out there as they have been around £200 in the past but my time machine is temporarily out of action so that option's not available.
TBH it's not the biggest bargain out there as they have been around £200 in the past but my time machine is temporarily out of action so that option's not available.
More details at Community Updates
Edited by a community support team member, 9 November 2020
101 Comments
sorted byDon't tell me how to live my life.
Is 90 seconds even enough to have the aroma or flavour of wood?
Tried both and the difference is negligible. Certainly not worth the extra cost, effort and hassle. You don't get to show off on the Internet though so that must have some value?
Unless you want a burnt backside I wouldn't advise sitting on it.
And I have the wood pellet fired Ooni, I just can't see the point of gas fired pizza oven.
If you have a pizza oven then go wood fired, you can't beat authentic tasting wood fired thin crust pizza cooked in just 1.5 minutes turning round 1/3 every 30 seconds.
I can make a decent homemade oven pizza but they are no match for a mate with one of these. They get over 400 degrees!
I’ve got this model. You can cook a pizza in 60-90 seconds. I’m not sure how much wood flavour you can get in that time but I’d put what I make in the Koda miles above any other home made pizza I’ve ever made. I’d even say it beats most takeaways. My only negative would be that I wish I could have afforded the 16” model (edited)
Your comment makes it sound like a very authentic italian classic wood fired oven pizza experience, with the pellet ooni, your getting your plastic bag of tiny wood pellets you got from amazon and sticking them into the back of your Oooni, there is no classic wood fired experience in that, nothing wrong with it, the pizzas taste good and the wood pellets are convenient to order, pour in and simple to use. Just don't try portray it as a classic experience, it really is no different to a gas Ooni.
If you had a homebuilt pizza oven of a decent size heated by wooden logs then fair enough I would give you that is a classic pizza experience, but none of the Ooni's offer that really so lets not get all high and mighty about that authentic wood pellet experience.
I have one and they are completely different from using your oven! Ideally the pizza stone will get to around 450°C and will cook a pizza in around 60-90 seconds and give you great pizzas like you'd get in Italian restaurants
There is a train of thought that because of the speed that you can cook a pizza, the wood smoke doesn't actually infuse so cooking between the gas and wood fired ooni is irrelevant to the flavour! But I've never personally done a comparison
Yes
Congratulations.
So you just lied and made a fool of yourself and didn't make your point.
If you join the Facebook koda group there are loads of pictures, recipes and tips!
I keep on trying to convince myself that the bigger pizza will be more difficult to manipulate and turn in the 16". Also more portability with this baby.
Of course you have, that is why you asked the question "Is 90 seconds even enough to have the aroma or flavour of the wood?"
Rather than stating your opinion (edited)
I'm glad we've got such a passionate Ooni Koda Wood Pizza Oven user on the site. Remarkable
I am the same opinion as you and bought the wood fired Ooni Fyra, you can taste the difference with the wood fired oven, and how do I know, well with the recent wet weather I gave in and bought the Ooni Koda for winter use, in fact I used it this evening, it was tipping with rain and great to just nip out and turn the gas on, BUT there IS a difference between the two in taste. I am keeping the Fyra for Spring and Autumn fun and tinkering at home, I can't take the Fyra to France for the summer as wood and charcoal fires are banned, but the Koda will be fine so using it there will get use out of both. It would have been almost impossible to light the Fyra this evening, but sometimes you have to give in to convenience in order to make things work even though its not quite the same
I was going to buy the Pro version but I can turn out so many pizzas so quickly in either of the two I have already so see absolutely no need for a huge oven that takes ages to light and warm up for the sake of 6 minutes cooking time, in fact we have started making smaller pizzas and having two each as they are fresher rather than huge ones and they cook within 1 minute and a bit.
Totally agree, small very thin crust pizzas are they way to go with a wood fired oven.
I try to quickly replace the oven door but I do find that I have to let the oven get back to full temp after 3-4 pizzas then continue cooking. That may be the down side of using wood over gas but it gives me a chance to eat some pizza before the first batch has gone. (edited)
I usually leave mine on for about 10 minutes or so - although I've only had an infrared thermometer since the last time I cooked on it a few weeks ago and I wasn't checking it before then so its possible it could be quicker.
This is much better than a pizza stone in a conventional oven (I've never had a pizza which came out of a normal oven that was any better than just 'nice'). (edited)
Ooni have said that because the fyra was designed for wood, they wouldn't be making a gas attachment for it. We'll have to wait and see if someone makes an aftermarket one.
My local Lakeland had them in stock yesterday
John Lewis have them but no idea why people need such a huge cumbersome pizza oven, my Koda and Fyra churn out pizzas faster than you can eat them and tuck away when not used. I did look at the Pro but glad I started with the Fyra as I don't need anything else, but anyway its here now in stock with free delivery if you want it johnlewis.com/oon…055 (edited)
I have the 16, just finished last night's leftovers for lunch in fact. It's an unruly beast. Lovely pizza but too big really. Our British weather means constantly moving it in and out of the shed.
I was going to post the same question. I was wondering if it'd be fine to have it sat on my hob with the extractor fan running?
This is exactly what I do with mine. Karu with gas burner. Was a bit smokey the first time i tried it, put it under the extractor and it was perfect!
Can’t tell if this is a genuine question or a joke! The answer to your question is No.
The sugar content in frozen pizza is too high and will therefore burn under then immense heat that an Ooni produces.
Can you explain a bit more please? As it will affect loads of ppl decisions.
Don't use logic or expertise with this guy!
Clearly he has invested in a wood fired oven and is refusing to listen to the experiences of multiple and impartial users that contradict what he believes!