Take charge of your outdoor cooking experience with Ooni Koda 16, our gas-powered outdoor pizza oven designed for stone-baking epic 16-inch pizzas and delicious flame-cooked steaks, fish, and vegetables.
Blending a showstopping design with the convenience of cooking with gas, Ooni Koda 16 boasts a wide opening, large cordierite stone baking board, and innovative L-shaped flame. Switch on the instant gas ignition, and you’ll be ready to cook in 20 minutes. Like all Ooni pizza ovens, Ooni Koda 16 reaches up to 950°F (500°C) −- the blazing heat needed for cooking stone-baked, perfect pizza in 60 seconds.
The Ooni Koda 16 oven is gas fuelled for the ultimate ease and control, and it reaches 950°F (500°C) in 20 minutes for stone-baked fresh pizza in just 60 seconds. The oven contains an extra-large cooking area for 16” pizzas, meat joints, breads, and more!
Why Ooni Pizza Ovens?
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!
The most frequently ordered pizza around the world, the Pepperoni is a true classic. The spicy sausage pairs perfectly with the creamy mozzarella and our tart, garlic-spiked pizza sauce. We always find this one to be a real crowd-pleaser!
Ingredients (Makes 1x 12″/16″ pizza)
- 8.8/11.6oz (250/330g) classic pizza dough ball
- 4 tbsp Classic Pizza Sauce
- 2.5oz (70g) mozzarella cheese, torn into chunks
- 8 slices of pepperoni sausage
- Pinch of freshly ground black pepper
Method: Part One
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough below covers everything you need to know.
Makes 3 x 330g dough balls or 4 x 250g dough balls
- 12.8oz (364g) cold water
- 4 tsp (18g) salt
- 20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proving time.
- 21.4oz (607g) “00” flour, plus extra for dusting
- Note: It’s also possible to cold-prove your pizza dough, a technique that allows the yeast to work on the sugars in the flour for longer, thus helping the dough to develop a deeper flavour.
- Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
- When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 – 60 minutes, or until doubled in size.
- Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.
- Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
Method: Part Two
- For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it’s the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.
- Fire up your Ooni pizza oven. Aim for 932˚F (500˚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 12″/16″ and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza base. Top with the pepperoni, then the mozzarella.
- Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
- Once cooked, remove the pizza from the oven. Sprinkle the pizza with some torn basil leaves and add the pepper. Serve straight away!