OT: Kenji's comparison of Ooni Koda and Roccbox

JohnInCarolina

I know many of you have debated buying one of these, and thought this review might help:

http://www.youtube.com/watch?v=WDK762aVaMI

He is off on the prices he quotes, but you can look both up and compare.  I think the Koda 16 is currently selling at about the same price point as the RB ($500), but don't quote me on that.   I'm very happy with my RB, but were I to be looking for a new one now, I think I'd seriously look at the Koda 16.  

SonVolt

That's a great comparison video. I would definitely  lean towards the Koda 16 between the 2.

John - have you considered one of the full-size "portable" pizza ovens like the Fontana? There's a member here that has one it's currently got me taking a hard look at them.  I kind of feel like I'd regret and/or get upgradeitis if I were to settle for the smaller Ooni or RB.

https://www.fontanaforniusa.com/collections/outdoor-pizza-ovens/products/the-mangiafuoco-wood-oven?variant=7623457898539 

JohnInCarolina

SonVolt said:

That's a great comparison video. I would definitely  lean towards the Koda 16 between the 2.

John - have you considered one of the full-size "portable" pizza ovens like the Fontana? There's a member here that has one it's currently got me taking a hard look at them.  I kind of feel like I'd regret and/or get upgradeitis if I were to settle for the smaller Ooni or RB.

https://www.fontanaforniusa.com/collections/outdoor-pizza-ovens/products/the-mangiafuoco-wood-oven?variant=7623457898539 

I would love to have one of those, and will probably get something like that eventually.

I had wanted to get into making wood-fired pizza in the Neapolitan style for some time, and the RB seemed like a relatively low-cost entry point.  What I told myself is that I wanted to get really good at making pizza, to see if I could and also if I would enjoy it, before going with a full-blown WFO.

I do think with the Roccbox and the new Ooni Koda there is a lot to be said about the ability to cook with gas.  It just takes the whole part about building a fire out of the picture.  

dmchicago

SonVolt said:

That's a great comparison video. I would definitely  lean towards the Koda 16 between the 2.

John - have you considered one of the full-size "portable" pizza ovens like the Fontana? There's a member here that has one it's currently got me taking a hard look at them.  I kind of feel like I'd regret and/or get upgradeitis if I were to settle for the smaller Ooni or RB.

https://www.fontanaforniusa.com/collections/outdoor-pizza-ovens/products/the-mangiafuoco-wood-oven?variant=7623457898539 

Ho Lee Chit. That’s one expensive pizza!

SonVolt

dmchicago said:

SonVolt said:

That's a great comparison video. I would definitely  lean towards the Koda 16 between the 2.

John - have you considered one of the full-size "portable" pizza ovens like the Fontana? There's a member here that has one it's currently got me taking a hard look at them.  I kind of feel like I'd regret and/or get upgradeitis if I were to settle for the smaller Ooni or RB.

https://www.fontanaforniusa.com/collections/outdoor-pizza-ovens/products/the-mangiafuoco-wood-oven?variant=7623457898539 

Ho Lee Chit. That’s one expensive pizza!

While it's certainly more expensive than the entry level ovens,  it's relatively cheap for a real wood fired pizza oven. Once you get into brick 'n mortar ovens the price skyrockets. The advantage for me would be the extra room making it possible to roast chickens, steaks, breads etc. I know you can do these things in the Ooni, but the Fontana has enough real estate  for full sheet pans, roasting pans, Tuscan grills etc. And building the fire is a perk for me... that's half the fun on a Saturday evening.

https://www.youtube.com/watch?v=acgq_yGSItk

That Koda 16 sure is tempting though......  

TN_Egger

I recently bought the Ooni Koda (gas only) and absolutely love it. Considered the RB for the wood option but having cooked a couple dozen now, can’t imagine feeding “match sticks” into the wood hopper. 

thetrim

I have a Koda 16 on the way.  It will probably get here towards the end of this month.

GrateEggspectations

@HeavyG

GlennM

I get good results with sourdough and a blackstone

RockyTopDW

I would go for the koda 16.  

Canugghead

GlennM said:

I get good results with sourdough and a blackstone

Can you share your SD dough recipe please? TIA

dmchicago

So I showed this video to my wife, who loves Kenji. 

Then she says “We should get a pizza oven “. 

Damn, I love the internet!

The Cen-Tex Smoker

dmchicago said:

So I showed this video to my wife, who loves Kenji. 

Then she says “We should get a pizza oven “. 

Damn, I love the internet!

You guys would totally love it. They are so much fun. 

That Koda 16 looks pretty cool. I would have probably gone that way if it were available at the time but I still love my roccbox.

dmchicago

She actually wants to look into a custom build cooking area for the egg and a brick oven. 

But the available space is pretty small. I’ll post a picture later. 

thetrim

He just saved me $$$ by not buying the pizza turner ie crawfish stirrer

The Cen-Tex Smoker

dmchicago said:

She actually wants to look into a custom build cooking area for the egg and a brick oven. 

But the available space is pretty small. I’ll post a picture later. 

She is a good woman. 

dmchicago

The Cen-Tex Smoker said:

dmchicago said:

She actually wants to look into a custom build cooking area for the egg and a brick oven. 

But the available space is pretty small. I’ll post a picture later. 

She is a good woman. 

The best sales job I ever did. 

dmchicago

Anyone have experience with the Ooni Pro multi fuel?

dmchicago

Here's the spot. About 8' X 3 1/2'.

I typicall roll the Challenger Cart out when I cook so I can see the temp gage from inside. 

I think a portable pizza oven sitting on a built in counter with good storage under is better than building in a brick oven.

GlennM

Canugghead said: I

GlennM said:

I get good results with sourdough and a blackstone

Can you share your SD dough recipe please? TIA

Sure. I use this calculator http://www.atweimer.com/PizzaDough.html
leave out the yeast and use about 100 gr of starter. You need to reduce the flour and water by 50 gr each if using starter. I also add a bit of honey (not much). Sometimes 20% whole wheat flour

I portion it, ball it up, leave it in the fridge for a couple of days and make the pizza right out of the fridge

Canugghead

@GlennM I usually do Neopolitan but I can use your method of substituting  yeast+50g flour+50g water with 100g SD. Thanks.  btw, you don't need to let dough balls come to RT before opening?

GlennM

Canugghead said:

@GlennM I usually do Neopolitan but I can use your method of substituting  yeast+50g flour+50g water with 100g SD. Thanks.  btw, you don't need to let dough balls come to RT before opening?

No, they handle well cold. If you are going real hot you may want to drop the honey. I found just a bit gives the crust a nice taste but you need too watch it close or it will burn

Photo Egg

The Ooni 16 gives the option of making great Pizza as well as using decent sized cast iron pans. Crab Cakes and fried Oysters.

thetrim

Photo Egg said:

The Ooni 16 gives the option of making great Pizza as well as using decent sized cast iron pans. Crab Cakes and fried Oysters.

Sweet.  How long have you had it?

paqman

The Ooni looks really nice and is not as heavy as the Roccbox.  It also has a larger opening so you can bake larger pies.  The burners along the side and the back looks like it can help with even browning of the crust.  I decided to go with the Roccbox because it is built like a tank and had great reviews from people that owned it for years.  I don’t regret it at all!  My best purchase in quite a long time.

lkapigian

https://youtu.be/jFikK4wfK8c

Photo Egg

thetrim said:

Photo Egg said:

The Ooni 16 gives the option of making great Pizza as well as using decent sized cast iron pans. Crab Cakes and fried Oysters.

Sweet.  How long have you had it?

Only owned for couple weeks.
I also had a Karu. The larger 16” is so much more versatile. And the duel sides of burners are nice. Highly recommend the 16 over the smaller Ooni sizes. Time will tell if build quality stands up to Roccbox. The Ooni customer service has also followed through with issue I had with my Karu. No complaints so far. 

thetrim

Just got shipping info on mine.  Good news....   it’s shipping UPS. @lousubcap

thetrim

FWIW, I found an 11 lb bag of ANNA OO tipo flour for $12.99 at a local Italian market today.