Koda 12 Essentials Guide How to set up, cook with and care for Koda 12, plus handy tips and recipes.
Important Your safety is paramount. Please read the Koda 12 safety manual carefully and store for future reference. Koda 12 should run quietly when lit. If you hear a roaring noise from the gas burner, switch the gas off for 5 minutes and relight. Koda 12 is designed for outdoor use only. Do not use in high winds. Keep Koda 12 company while preheating and cooking. Do not leave the oven unattended while lit. There may be sharp edges on the interior and exterior of the oven. Please handle with care.
Say hello to Ooni Koda 12! Everyone deserves great pizza. Koda 12 is capable of extreme speed and heat, both of which deliver amazing results and a great experience. This oven will change the way you cook and enjoy food outdoors. Koda 12 is ready to cook at top temperatures in 20 minutes. With an insulated shell and custom-made stone baking board optimised for even heat distribution, Koda 12 bakes restaurant-quality pizza in just 60 seconds.
Quick start guide We know you’re excited to get cooking! We’d recommend reading the Essentials Guide cover to cover or important safety information. For those of you too desperate to start, here’s everything you really need to know: • Set up outdoors on a stainless steel, wood or stone surface. • Connect to your propane tank. Don’t forget to check for gas leaks! For more detail / full instruction on this refer to the operational manual.
Getting the most from Ooni Koda 12 Before you begin, remember to read your manual carefully and to store it for future reference. Before you cook Check the connections on the propane tank, hose and regulator. They should be secured and checked for leaks before every cook. Seasoning Koda 12 will burn off any oils or coatings that are remnants from the manufacturing process so that you are ready to cook. To season, run Koda 12 at top temperatures for 30 minutes before extinguishing.
Setting up, extinguishing and storing Ooni Koda 12 We love to see your amazing outdoor kitchens and the adventures you share with Koda 12. Choose your perfect outdoor space and and remember to send us a photo! Caution Do not lead the gas hose underneath the oven. Setting up Koda 12 will perform best when sheltered from wind. Choose a spot that is at least 1m (3ft) away from buildings and structures. Ensure that the legs are extended before lighting.
Connecting to propane tank 1 2 Connect to gas Unfold the legs and insert the baking stone Please refer to your manual for country specific instructions. Matchstick Holder This is a matchstick holder for when you need to light your oven with a match. Please refer to the lighting instructions in the manual to see when to use it. Caution Check the gas hose is not tangled and is routed away from the Koda 12. Do not pass the hose under the oven.
Lighting • Once your regulator is connected, open up the gas from your propane tank. Warning Do not look directly into the mouth of the oven while lighting, as flames may escape from the oven opening. • Push the control knob in and slowly turn counterclockwise from 12 o’clock to 9 o’clock. This should take at least 3 seconds as you allow gas to flow into the oven. When the gas control passes 9 o’clock, there will be a click of ignition.
Top tips for making great pizza 1. Use high-quality 00 flour and fresh ingredients. 00 flour is a finely milled Italian style of flour and is the gold standard for pizza dough. Try a longer prove for an easier to digest crust with a more complex flavor. 1 3 5 2 4 6 2. When your dough is at room temperature, stretch out a nice, thin base and leave a centimeter-wide space to form a crust that will puff up under the intense heat of the flames. 3.
How to launch pizza in to Koda 12 • Get your peel, dough and ingredients to room temperature. Cold dough will spring back on itself and stick, but warm dough will stretch too far and tear. If you stretch your pizza on a warm peel, the dough will start to sweat, which will cause it to stick. • Flour your hands and the surface you are working on before you begin stretching. • Check for holes and shake the peel before adding toppings to check that your dough is freely moving.
Classic Pizza Dough Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good pizza! This recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire, and the go-to pizza dough recipe for everyone at Ooni HQ. This recipe will yield 5 x 12” (30cm) pizza bases, equivalent to 5 x 0.55lb (250g) dough balls, or 3 x 16” (40cm) pizza bases, equivalent to 3 x 0.73lb (330g) dough balls.
Classic Pizza Sauce 1 garlic cloves, crushed or finely chopped 1 tbsp olive oil 2 cups (400g) canned whole plum tomatoes (we like San Marzano) 0.5 tsp salt 1 heaped tsp sugar Pinch of freshly ground black pepper Handful of basil leaves, roughly chopped Method Burrata Pizza Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown. 8.8 (250g) Ooni Classic Pizza dough Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
Pumpkin, Zucchini and Chilli Pizza 8.8 (250g) Ooni Classic Pizza dough Half a small pumpkin, roasted and puréed 1 garlic clove, crushed (minced) 2 tbsp olive oil Half a small zucchini (courgette), thinly sliced into rounds 1 chilli, deseeded and finely chopped 1 tbsp pine nuts Sea salt and freshly ground black pepper Olive oil Method Makes one 12” pizza In a bowl, combine the pumpkin purée, olive oil and garlic, and season to taste. Set aside.
Care and maintenance Treat Koda 12 with love and care and it will last for many years to come. Caution There may be sharp edges on the interior and exterior of the oven. Please handle with care. Where should I store Koda 12? Store Koda 12 safely outside with the Ooni Koda 12 Carry Cover. This waterproof cover will keep your oven safe from the elements – but in cases of extreme weather, we recommend bringing your oven inside.
Koda 12 is making a roaring sound The flame is optimised when Koda 12 is running quietly. On rare occasions, you may hear a louder-than-normal roaring sound which means that the gas burner has not ignited correctly. If so, switch off for 5 minutes and relight. Incorrect lighting may result in overheating and damage. Please follow the lighting instructions carefully. I can smell gas • Turn off the gas supply to Koda 12 by closing the valve on the propane tank. • Extinguish any open flame.
Tip If your stone baking board is too hot, rest a cast iron dish on it for 30 seconds or so to absorb some of the heat. Koda 12 is running too hot You will know that Koda 12 is too hot if your food is cooking too quickly and beginning to burn. If Koda 12 is running too hot, reduce the output using the gas control knob. The inside of my oven is discoloring The color of the stainless steel on the inside of Koda 12 will change over time due to the high temperatures the oven reaches.
Flame troubleshooting For further troubleshooting, contact us at support.ooni.com Other environmental factors such as wind may affect your flame It’s important to note that flame color isn’t always linked to oven temperature when it comes to Ooni ovens. Environmental factors like wind can affect your flame appearance. You won’t need to study the flames in the back of your oven to make sure it’s functioning normally.
Keep in touch We love seeing what you create with your Koda 12 so keep in touch by tagging your photos with #ooni or #OoniKoda. Follow us and keep up to date with all things Ooni via: Subscribe to our mailing list at ooni.com for access to delicious recipes, top tips and exclusive promotions. If you have any questions, queries or comments – let us know at support.ooni.com. 1% of Ooni’s global revenue is actively managed for positive social and environmental change through the Ooni Impact Fund.
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