We are passionate about pizza and know that you are too.
You can now create your favourite dish with Ooni Koda.
Think of the best pizza you’ve ever eaten: The crust, beautifully
charred and crisp on the outside, light and chewy on the
inside with the occasional ping pong ball sized bubble - risen
and ready to crunch with a pop. The base, thin and evenly
leoparded and the toppings, light, fresh and beautifully melted
and seared from the intense heat of the oven.
The custom-made cordierite stone inside Ooni Koda will
retain heat and absorb moisture from the dough, giving you a
perfectly cooked base The intense heat in the oven will cook
the toppings with an even char and Ooni Koda pizza will be
ready to eat in 60 seconds.
The stone-baked base and the super-high cooking
temperatures of Ooni Koda make quite extraordinary pizza.
What makes Ooni Koda pizza exceptional?
Top Tips
• Use high quality ’00’ flour and fresh ingredients. Less
is more for your toppings
• Stretch your dough out thinly, leaving a centimetre
wide crust
• Aim for 752˚F (400˚C) in the centre of your stone
baking board before you add your pizza
• Rotate your pizza every 20-30 seconds to aim for a
nice even char on your crusts
Ooni Peel available at ooni.com
If your toppings are cooked before your base, simply turn down the flames
and the stone baking board will continue to cook from below.
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