1 year Ooni Pro vs. 2 month Koda 16 OR what the hack is my favourite Pizza oven

yeah guys welcome back to the channel we start here today with some impressions from the Vienna vineyards and they to the horizon through my pizza journey I'm sure this is something you have or we'll all go through in one or the other way and you're familiar with the thing that you see in just a few moments so before we get into details here on the only pronom the only Kota 16 we'll start with some general thoughts on pizza ovens I've been asked as so many times which one of my pizza ovens is my favourites and I do prefer over time as you probably know from my other videos here on the channel I've had several pizza ovens over the years there have been big wood-fired ovens among them like the co2 gyro Suba Takato and the pizza party oven I saw these again over time due to several reasons first and most important for the big wood-fired ovens like the co Jiro is that they just consumes such a high amount of energy whether you use gas or propane or wood these chests take up to six kilograms or 1.2 kilograms of propane per hour this does only make sense if you cook pizzas all day where you need the characteristics of such an oven like it retains the heat for a very long time and so on to cook two plus pizzas at once you have to be very experienced in pizza making this just causes stress to me over the time so it was no fun at all the oneis on the other hand they just used quite few propane this is just 0.45 kilograms for the pro and 0.5 kilograms for the Kota 16 per hour the pizza party oven over time was just too small in the door so it was no fun to work with so for me it came down somehow to keeping my only ovens the pro in the cooler 16 for our family purpose we are five here plus some occasional pizza parties this turned out to be the best solution I like to share some thoughts of both units with you today and let's dive into this and let me know in the comments down below what you think is your favorite pizza oven I've had the only pro now for one year and it's somehow never let me down for everything that I needed you can see the body here is after one year undercover or in bad weather is still in pretty good shape inside and out when it comes to firing the unit since half a year or so I do not use the wood-fired option anymore though it is convenient to have it I just do not want to deal with the mess the smoke makes in the oven it creeps in just every part of the unit and you cannot use the door somehow because it is full of smoke and you cannot see through it anymore so it's just annoying I did not see or taste quite a difference between the gas or wood option there is just no hassle with the propane option so it is my first and now even the only choice for the pro the body of the Kota 16 is built in a kind of a different way as the pro there are both quite bulky so it is not very easy to carry them around you might want something else if you plan to carry this units around all the time the materials used on the Kota 16 seem to be of good and sturdy quality the pro falls back here a little with its thin steel sheets for me it is somehow a little tricky to get the Kota 16 up to the max temperature because it just loses so much heat to the front door opening sometimes it goes up to the max temperatures sometimes it does not the heat difference anyway for this unit for the front and the back is so high that for me it is just no fun to make the pizza with it on average you'll have up to 150 plus degrees centigrade of heat difference between the front and the back this is in my opinion of faulty construction and it results in the need to just rotate the pizza constantly in the oven and it makes it nearly impossible to cook the advertised 16-inch pizzas it's convenient though for like say 12 to 13 inch pizzas I'd like to talk about a little bit the stones the doors and the vents now with the original stones it is very convenient to use the front door or the pizza door of the only pro you just need a little practice for the latter but you get used to it the full door makes of course somehow more even cook since the heat cannot escape so much through the opening which is maybe one of the biggest faults of the Kota 16 just make sure to use the ceiling and the chimney vents correctly for a maximum heat with the full door on you just close the ceiling vents with the little space left for the oxygen and close the chimney vents almost full as well you will get up to 450 degrees Celsius in just 25 minutes or so then open the vents individually for a temperature decrease for the pizza door just close the ceiling vents fully like this the chimney vent does not matter here at all the stones are interchangeable with the pro you can't even put a larger biscuit oh like you see here like a supporter in - the only when you screw out the bottom screws and yet talking about hacking these things and screwing screws in and out so the drawbacks mainly of Dakota 16 made me think of how I use these ovens and I came across a video on YouTube where a guy was making a rotating stone in an only three and I decided to give this a try as well I'll link my videos to the manual and the e power hack here so that you can check it out and this completely made me change the way of how I used these oneis you can by the way use these hex in almost any of the small pizza ovens like the adora the Alpha peeps are the rock box and of course the you knees I just heat up the oven to the preferred temperature put the pizza on to the stones and rotate the stone by hand or with the motor and in the end there is just the perfect cooked pie without any hassle or risk of burning the edges I learn to love this heck as well on the pro so I wouldn't like not like to live without it anymore it's just super convenient so when you've cooked your pizza and maybe something happened to you like it happened to everyone of us you maybe have to clean the mess and you can clean the stones from the pro just heating up the unit to the max temperature even with propane this is like four hundred and eighty or to five hundred degrees Celsius in these temperatures everything that is left on the stone be it rests of food or flour or burnt pizza dissolves with the so called paralyzes which is a chemical process of a thermal decomposition where own material left on the stone just dissolves this is super important for a pizza oven because it can easily happen that a pizza breaks or you have some sauce left on the stone etc you cannot quite the clean pizza stone in another way some people use a blowtorch for this purpose but of course the paralyzes in the oven itself is much more efficient and will clean the stone more even that comes to another drawback of the Kota 16 due to this in my opinion a little faulty construction you cannot clean the stone with the paralyzes I tried everything I contacted the manufacturer but with no real success finally I had to make a hack for this issue as well that I'll link here as well for you to check it out that you can clean the stone for the coat of 16 so I'd like to talk about a little bit about the propane burners since this is my actual only way of heating these units the gas burners for the units differ a lot the l-shaped burner of the Kota 16 is I think more a marketing geek from Mooney in theory you would have to rotate the pizza only once with this kind of burner but it does just not work with this much of a heat difference on the stone so it is more or less useless but the burner is super nice for the flame and it is super resistant to any wind turbulence is when cooking the burner on the pro is solid but very likely to lose the flame by any stronger please this can be annoying but actually just happens twice or three times in the time that I have the process in spitzer is not the only thing here when it comes to cooking other dishes like pizza in the pro he this one is just fine I usually do not cook that much of other stuff in the outdoor oven I did Paul mana once which is a lovely potato dish super easy because the temp control is so great in the pro the Cotto 16 in this respect is so far away from being epic as advertised as one galaxy from another this thing is just a food burning machine due to the mentioned drawbacks mainly the temperature difference is on the stone you can watch people on YouTube their steaks like hell with this thing so my final thoughts on these two it's our I've made a list here for you to check out for the pros and another list for the cons of the both of both of the units so from my list you can see that every unit has its drawbacks and its pros I would say though that the pro from my pizza making point of view is much less of a faulty construction than the Kota 16 after two months of used with the Kota 16 this just seems that the this unit is more like a marketing gak as a real pizza oven with the hex I made to the ovens they are at least for my purposes both capable of making the best possible pizza you can imagine maybe the pro a little more than the Kota 16 so this is my absolute favorite here in the end though guys I quite often think back on the days where I fired up the zero subito cotta with the six kilograms of hard wood an hour and I had a perfect cooking experience like the pro pizzaiolo this is a more as so unreasonable so let's see what the future brings for my pizza oven and have fun making your pizza

Channel: hinzes'news

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Length: 12min 20sec (740 seconds)

Published: Tue Jun 09 2020