Your time is precious, so make it count. Ooni Koda 12 fires out jaw-dropping pizzas in 60 seconds flat, with no assembly, no mess, no fuss. Cooking outdoors with gas has never been so simple (or so beautiful). Ready right out of the box, the super compact Ooni Koda 12 is good to go in seconds. Simply flip open the foldable legs, insert the stone baking board, and connect to a gas tank.
Featuring instant gas ignition, Ooni Koda 12 is ready to cook in 15 minutes and can reach temperatures up to 950°F (500°C). Use the heat control dial to cook pizza in just 60 seconds, right through to roasted fish, vegetables, and steaks.
The Ooni Koda 12 fits in any outdoor space, and it weighs only 20.4lbs (9.25kg)!
Why Choose Gas?
- Ease: Ready right out of the box, simply connect to a propane tank and get cooking!
- Control: Turn the heat up and down easily with the heat control dial.
- Convenience: No need to clean up fuel residue after cooking!
Thin Crust Pizza Dough
Prep time is 26-27 hours (including overnight set) and a spiral / stand mixer is required.
Cook time is 1 minute.
If you’ve ever found yourself craving that crunchy thin crust pizza, look no further. This recipe from ambassador Lewis Pope is the perfect tonic: with a stronger dough made from flour and semolina, it’s cooked for slightly longer at a lower temperature. Resulting in deliciously crisp pizza that won’t let you down, no matter how many toppings you load on. Perfect for movie nights, pizza parties, or devouring all at once!
- 33.5oz (950g) 00 or 0 flour (95%)
- 1.8oz (50g) fine semolina flour (5%)
- 21.2oz (600g) water (60%)
- 2 tbsp (30g) fine sea salt (3%)
- 1-2g fresh yeast, 0.8g active dried yeast, or 0.7g instant dried yeast (0.1-0.2%)
- 1 ½ tbsp (20g) (2%) extra virgin olive oil
- Pour 80-90% of the water into the bowl of your mixer and dissolve in the yeast (if using ADY, leave to activate). Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour.
- Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix.
- Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into five 320g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp.
- After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature.
- Fire up your Ooni pizza oven. Aim for 662˚F (350˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
- Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 14″ and lay it out on your pizza peel and add your desired toppings.
- If using gas, turn the flame completely. Slide the pizza off the peel and into your oven. Use the residual heat to slowly cook the pizza. After 1 minute, turn the pizza and cook for another minute before turning the flame back on to low. Keep turning the pizza to evenly brown the crust and finish it off. If using wood or charcoal, aim for a low flame for the duration of your cook.
- Once cooked, remove the pizza from the oven. Garnish with any extra toppings, and serve straight away!
How To Make Sourdough Pizza | Making Pizza At Home
Want to learn how to make awesome sourdough pizza from start to finish? This how-to guide takes you through everything you need to know, from maintaining a sourdough starter to creating a tried-and-tested sourdough pizza dough, lead by sourdough expert, pro baker and Ooni lover, Bryan Ford of Artisan Bryan!
How To Make Neapolitan-Style Pizza