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  • Koda 12 vs Koda 16 advice July 5, 2026
    Hi everyone, I'm looking to buy my first pizza oven and have been doing quite a bit of research. After comparing different brands and models, the Ooni Koda 12 and Koda 16 seem to be the ones that keep coming up. I'm a home cook and this would purely be for fun as a hobby. […]
  • Round pizza is overrated July 4, 2026
    Haven't used the Ooni in probably more than 12 months. Sometimes life takes over. Happy to get back on it. submitted by /u/cyclingpistol [link] [comments]
  • Tiny brass ring July 4, 2026
    I went to fire up my Ooni today and found this tiny little brass ring underneath it. I have a Koda 16 converted to natural gas. Any idea where this may have come from or why it fell off? Is it still safe to use the Ooni? submitted by /u/skibikerunfish2020 [link] [comments]
  • Second lahmacun take July 4, 2026
    It was super tasty but a lot of effort bake multiple lahmacuns submitted by /u/bloxia [link] [comments]
  • Few from today's bake. July 4, 2026
    Still plenty to learn but really enjoyed this batch from start to finish. Felt a whole lot less flustered! submitted by /u/jshag15 [link] [comments]
  • first time with volt 2 July 4, 2026
    So did my first baje in the ooni It went well 🙂 was a bit afraid of burning the top but it was good enough last pizza was a bit of a throw on whatever but no complaints received as of now 😀 submitted by /u/Complete-Hunt-3219 [link] [comments]
  • Rust in 2 month older oven if 1k July 4, 2026
    I was delighted from my purchase of ooni koda max 2, so happy that I even purchased a cover of 80€ for a cover .. a plastic one that broken after 3 usage, and ooni change it.. Yesterday I’ve noticed a small spot which according to the support it’s sema rust… Now, how’s is possible […]
  • Trying - Northern Dough Co. July 4, 2026
    You can find Northern Dough Company dough in most UK supermarkets in the freezer aisle. If you take the balls out of the bag to defrost, covered, and left out for 8 hours they defrost and proof nicely and fluff up pretty good. Less elastic than proper neapolitan style dough, but still workable. Cooked in […]
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