I didn't have a 16" peel and I had no idea what I was doing. Check the video to see what happens. Music by David Cutter: / dial Jeff Kaale: / dancing-in-the-moonlight
Honestly this turned out wayyy better than the title had me expecting haha! Pizza looks great. Keep up the great content!
@jepgato6657
4 жыл бұрын
Lol thanks bud!!! It was a lot harder than expected 😂
@scott7090
3 жыл бұрын
I love the honesty. So many people only post videos of their success stories. We all struggle from time to time, it's great to see that we're not alone. Love from the UK 🇬🇧🍕
@jepgato6657
3 жыл бұрын
Lol ive had my fair share of messed up pizzas 😂
@Saadm21
4 жыл бұрын
Thanks for your reviews I am still waiting on my koda 16 since April
@BrentsBistro
2 ай бұрын
What I do for bigger pizzas is turn off the oven right after it goes in for about 30 seconds. Then turn it back on low and keep turning it. It feels like an art form at times haha
@Balooba11
4 жыл бұрын
Too much flour I'm afraid. As little as possible is key to reduce pizza burnout :) What temp do you reach on the middle of the stone when inserting the pizza on the Koda 16?
@jepgato6657
4 жыл бұрын
Good call! I was just so scared it was going to stick lol
@Balooba11
4 жыл бұрын
@@jepgato6657 Yeah tough balance which I still struggle with :)
@thegardenpizzeria
4 жыл бұрын
Brilliant idea 🙂 love it. I tried a 15”-16” yesterday too, not east in there ay. Gotta try it again though. Reckon you’ll nail it with the heat turned down. Pizza peel idea was awesome 😎👌🏻
@jepgato6657
4 жыл бұрын
Man you made yours look easy!!! I was stressing with the heat lol. Great video btw. Keep it up!
@thegardenpizzeria
4 жыл бұрын
Jepgato haha I can totally imagine. Well, I was cheating with a Marinara 😂 next time I’ll try harder and include mozz. Plus the tape measure (if successful). All in the name of fun ay (in theory)
@jepgato6657
4 жыл бұрын
Lol 😂 cant wait to see it 👍👍
@woodyk82
4 жыл бұрын
I think the problem was the heat was too high. I believe the only way to do a 16" pizza is to turn down the heat once launched and then turn like crazy. I regularly do 14" and sometimes manage a 16". The optimum size for this oven I think is 14".
@jepgato6657
4 жыл бұрын
Yeah i agree 100%. Ive own this thing for a while now. 14” is probably the best. Room to turn and move around 😃👍
@DonavanAja
4 жыл бұрын
Absolutely love your honesty and to be honest loved your made in house pizza peel that’s was great regardless See I would of loved your pizza as I when I buy at a wood fired pizza establishment I order EXTRA CHARRED thus some or even a lot of black is awesome !!! So yours fits the bill !!! Great job!!!
@jepgato6657
4 жыл бұрын
Lol!!! Thanks man! 🙏🙏🙏 I seriously tried my best. Yeah a little char doesn’t hurt 😝
@prrbrrr
4 жыл бұрын
Slightly failed :) We wanna see the next try ;) Thanks for the video, thumb up !
@jepgato6657
4 жыл бұрын
Lol thanks bud. Imma become obese if i keep attempting these 16” pizzas 😂🤙
@TheCameltotem
4 жыл бұрын
Hey that looks good lol. Really does look like burn flour since it's so concentrated black spots. I really try to "slap" out the flour from the pizza before getting it on the peel.
@jepgato6657
4 жыл бұрын
Thanks!!!🙏🙏🙏. Im so not use to working with a bigger dough ball. I’ve tried the slap technique but I dunno what the hell im doing lol 😂🤙
@yourmusic6110
2 жыл бұрын
Just Dont think all that flour helped u in the cooking phase too much on peel ! Another possible aid is either have that burner really low and turning it a lot or turn off the burner when u have it in and let it cook slower until u get the strategy down ….. thats 2 things that will improve your great first 16 or close ! Think Italian ! That may help too !
@ancientremains1814
4 жыл бұрын
Hi bro, I pre-ordered the Koda 16 and due to impatience I also ordered a very huge pizza peel without even knowing if it will fit into the oven when launching a pizza. Since I can't find any info on the exact measurements of the interior and the corderierite stone of the Koda 16, could you please measure these things for me? The width of the peel is 15,95 inch (40,5 cm). So as you can see it's really wide...
@jepgato6657
4 жыл бұрын
I already know off the top of my head itll fit, especially if its less than 16”. 😃👍 You can also watch my Koda 16 video where I measure the stone. Here’s some info on the Koda 16: files.ooni.com/product-resources/ooni-koda-16-dimensions.pdf Hope this helps!
@ancientremains1814
4 жыл бұрын
@@jepgato6657 That was very helpful! Thank you, man! 🙂👌
@christophercrispino6562
4 жыл бұрын
Maybe lowering down the temp a little bit will do the trick 😅 Hey do you have 12" pizza cooked video for ooni koda
@jepgato6657
4 жыл бұрын
I finally figured out a way to lower the temp on the oven. It was still extremely hot at the lowest setting lol
@johnhill2550
4 жыл бұрын
Great video. You should video your whole dough making process.
@jepgato6657
4 жыл бұрын
Thanks for watching! I have...check my videos 😃👍
@michaelbradford5532
4 жыл бұрын
hey thanks for trying it out! Id say pretty good for a first go. this is selling me on the koda 16 being worth the extra doh.
@jepgato6657
4 жыл бұрын
Thanks bud! Sh%t wasn’t easy lol
@tottedpotato
4 жыл бұрын
alright, we're gonna need you to try this again. LOL
@jepgato6657
4 жыл бұрын
Ill get it next time for sure! 😃👍
@TouchMe35
4 жыл бұрын
Haha, thank you for the video!! It doesnt look so bad. What is your feeling for the perfekt Maximum size with the koda16? An16 inch is too big to handle abviously...
@jepgato6657
4 жыл бұрын
Hey!!! This one was for you! Lol...i think the sweet spot is 14” cause that gives you room to move your pizza around. 14” fed both my wife and baby pretty easily. 8 slices 😃👍
@TouchMe35
4 жыл бұрын
I know :) Thank you! Best regards from Germany
@originalchannel321
4 жыл бұрын
Burning happens. That’s why I use semolina on the wooden peel now, and it’s also probably because pizza is closer to the flame with the 16”. Still awesome job and you make really good pizza. I use KA flour, along with Caputo sometimes. I’ve found pizza shrinks too!! Good idea with the peel.
@jepgato6657
4 жыл бұрын
Thanks for watching my videos man! 😃👍
@originalchannel321
4 жыл бұрын
Jepgato they’re amazing!
@jepgato6657
4 жыл бұрын
Thanks bud 🙏🙏🙏
@b4k3r
4 жыл бұрын
Great effort!
@jepgato6657
4 жыл бұрын
Lol “A” for effort? 😂👍
@peterfalver245
4 жыл бұрын
I wouldn't call it a fail. Looked good to me.... A little burnt and all.
@jepgato6657
4 жыл бұрын
Lol thanks Peter! Still didnt get it to 16”! Lol. Its so much different working with a bigger dough ball.
@fevolenko3995
4 жыл бұрын
Oh and re flame size you could be able to reduce gas flow from the bottle not just with the ooni regulator?
@jepgato6657
4 жыл бұрын
With the Koda you can only control the flame using the regulator on the oven
@dtape
4 жыл бұрын
To avoid burning the pizza you should have lowered the heat before loading. At 16" the pizza is too close to the burners. You should also have pulled the pizza out completely using a big peel to turn the pizza by hand before sliding it back in, rather than try to spin the pizza inside the oven with the undersized peel
@jepgato6657
4 жыл бұрын
Thanks for the tips! Ill definitely keep them in mind. My oven was actually at the lowest temperature. 🤷🏻♂️. Next time ill pull it out completely 👍👍
@dtape
4 жыл бұрын
@@jepgato6657 Look how much lower this guy made his oven kzitem.info/news/bejne/lHmm0XmZcoWEeoIm34s
@jepgato6657
4 жыл бұрын
Yeah what the heck?! Lol
@jepgato6657
4 жыл бұрын
I just tested it again. It went down maybe half as much?
@dtape
4 жыл бұрын
@@jepgato6657 That's cool you made the effort to check. Ah strange. I wonder if there are major differences in burner output between each oven because of manufacturing tolerances. Maybe going 1/2 as low is enough to make a difference and not burn large pizzas *shrug*
@GuidoHendriks1990
4 жыл бұрын
Would you for regular sized pizza go for the regular Koda or would you pick the 16?
@jepgato6657
4 жыл бұрын
If you could only afford the small Koda id get that one. Its still a pretty awesome oven and makes wonderful pizzas! The 16 is overall a better oven
@GuidoHendriks1990
4 жыл бұрын
Jepgato What’s the biggest advantage of the 16 over the regular one?
@jepgato6657
4 жыл бұрын
Size! You can move your pizza around in the different temperature zones. You’ll burn your pizzas less cause it’s further away from the burners, and you have the L shaped burner 👍
@GuidoHendriks1990
4 жыл бұрын
Jepgato You’re not making this choice any easier. Think I’ll go with the smaller one for now. Leaves room for an upgrade, and is easier justifiable to the wife.
@jepgato6657
4 жыл бұрын
Lol my bad. The smaller one is harder to learn on cause of the visibility towards the back. I started off with the small one too and it’s great
@hinze55555
4 жыл бұрын
this is not your fault I think - it is the massive heat difference between the back and the front... with 130°C+ heat difference from the back to the front, there is no way to cook that properly without burning one or the other side.. the space to cook smaller pizzas though is nice ! Keep on rotating :)
@jepgato6657
4 жыл бұрын
Thanks bud! I think the sweet spot is around 10-14” right? You would know cause you’ve been making great videos too! Keep them up man 👍👍
@hinze55555
4 жыл бұрын
Jepgato Yeah,, but I think I just keep on cooking with the Ooni pro 😉
@stevethach3340
4 жыл бұрын
Honestly every recipe should start with your step 0!! Awesome video!
@jepgato6657
4 жыл бұрын
Thanks Steve!
@isokolaj4690
3 жыл бұрын
Blame the bourbon lol - Good video!
@jepgato6657
3 жыл бұрын
LOL! I never even thought about that! Good call 😂👍
@tsocanuck
3 жыл бұрын
You have to lower the flame to its lowest setting after you put the pizza in
@jepgato6657
3 жыл бұрын
You’re 1000% correct. At the time of this video, the lowest setting was still too hot. Ive figured it out since then. 😃👍. Thanks for watching!
@Balooba11
4 жыл бұрын
Had to return my standard Koda. Could no matter what reach above 380C center of the stone. Might go with the Koda 16 but it's hard to get.. Pre-order delivery in June at Oonis www.
@jepgato6657
4 жыл бұрын
Awwww man im sorry to hear that. At least you got to return it 👍👍
@rbiv5
4 жыл бұрын
My Man!..It was the dough...for sure!..you got skills. If you couldn't find 00 Caputo red...remember search brick oven baker in google, they are located in guilford, Ct. They have an awesome website and a bunch of caputo doughs to choose from..shipping is reasonable or free. Try the Caputo Nuovola!...pizza comes so light!
@jepgato6657
4 жыл бұрын
Yo! Thanks! You’ve been watching my videos since day 1 🙏 I need to try Caputo Nuovola 😃👍. Heard great things
@dorian345
4 жыл бұрын
have you tried cornmeal?
@jepgato6657
4 жыл бұрын
I should definitely try. I didnt have any in the pantry. I think it might be the flour? 🤷🏻♂️
@fevolenko3995
4 жыл бұрын
If you watched any official ooni vids youd see that they dont turn the 16" pizza while in the ooni with a peel. You take it out on your 16" peel and turn 180 with your fingers. Then take out and turn 90 and then 180 again. Youre welcome
@jepgato6657
4 жыл бұрын
Yeah i know...then there are some people on here that scream to use the peel lol. Thanks for the tip 👍
@emanueleorru9503
3 жыл бұрын
how many grams was ur pizza ?
@jepgato6657
3 жыл бұрын
Awww geez this was a while ago. I did one recently and 420 grams was plenty 😃👍
@emanueleorru9503
3 жыл бұрын
@@jepgato6657 thankyou man for your quick answer i love ur video !
@jepgato6657
3 жыл бұрын
Thanks buddy! 🙏🙏🙏
@josephmein7859
4 жыл бұрын
Reason is because it's a 16 inch pizza so oven needs to be not as hot as if u were making neapolitan
@jepgato6657
4 жыл бұрын
Totally agree 💯👍👍. I was able to figure out how to lower the temperature super low after this
@dgallag339
4 жыл бұрын
You call it a fail I say it was a hell of a go.
@jepgato6657
4 жыл бұрын
Lol thanks bud. “A” for effort 😂👍
@dgallag339
4 жыл бұрын
Jepgato see where I’m from (CT) pizzas are cooked in coal or wood fired ovens and are typically charred anyways
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