As you guys know, I love pizza! So, I’ve been on the lookout for the perfect backyard pizza oven to meet our needs.
Well, I found it. In this post, I’ll share my thoughts about my Ooni Koda 16 pizza oven. It was a gift for a big birthday just over a year ago and NO, this is not a sponsored post. (We don’t do those here.) So, if you’re curious about my thoughts on the pizza oven and wish to see how we make pizza in Sweden, read on…
The OONI Koda 16
This is the OONI Koda 16, a gas-fired pizza oven. This image was taken 15 months ago when it was fresh out of the box. It’s had a bit of use since then, having fired off numerous pizzas over the past months. Those that wish to have more information on the different OONI products can visit the OONI site HERE.
One thing that makes this pizza oven different than cooking a pizza in the average home oven, is the temperature. OONI claims their pizza ovens can reach 500° C (932° F), whereas your home oven would likely struggle to reach half that. However, I do find it a challenge to get my ONNI up to that 500° C temp. But, I’ve found that my pizzas cook just fine at the 455° C to 480° C (850° to 900° F) range, which usually takes about 20 to 30 minutes to reach (depending on the temp and wind). At this temperature range, it only takes a minute or two to cook a pizza. SAFETY NOTE: the OONI is intended for outdoor use only and as it gets very hot, do be careful when it’s fired up.
First tip: If you get a pizza oven invest in an infrared temp gun. It will save a lot of guessing and propane.
Second tip: Stay out of the wind as it really impacts your ability to maintain top temps.
Third tip: Invest in a proper pizza peel and pizza turner.
The Process
I’m not going to lie to you and say it’s easy to make authentic Neapolitan pizzas, but it’s not that hard either.
The video above is a quick look at how to cook a pizza in an OONI and the video does a much better job explaining the process than I would. Even if you’re not looking at buying a pizza oven, I think you’ll find it interesting.
When learning to make and cook thin pizza in an OONI, failure is normal and an opportunity to learn. I’ve made many pizzas and I’m still learning, but the Calzone trick is a jewel of knowledge to have in the beginning. So, if your dough is tricky or your pizza is stuck to the peel and doesn’t launch there’s always the recovery calzone!
Pizza dough, the heart of the dish…
Today we’ll be making a couple of Swedish-style pizzas in our pizza oven which is parked in our outdoor kitchen. But, before we get going, we’ve got to make the pizza dough. The best pizza dough for the OONI is much like the pizza dough you’d find in Italy for making a proper Neapolitan pizza.
My go-to pizza dough recipe is HERE. It’s a basic Neopolitan pizza dough using type “OO” flour. For more dough-making processes, tips and lessons go to the OONI website.
After the first rise (an hour or so), you’ll need to ball your dough as they do HERE.
Once your dough is in a ball, it’s time to do the proofing. Cover lightly for 30 to 60 minutes and you’re ready to stretch.
Forth tip: Fire up your OONI about 30 minutes prior to cooking your pizza.
Now comes the tricky part, at least it is for me. There are many techniques for stretching your pizza dough, but the video above is a great start. FYI, don’t try to toss the pizza dough in the air the first time, you’re doomed to fail, or at least I did.
The build, launch and cook…
In my last post, “Sweden’s Pizza Culture…” I revealed that the second most popular pizza in Sweden is the classic kebabpizza (we spell it this way in Swedish) and promised to make you guys the number one pizza in Sweden in this post. So, here we go.
The most popular pizzeria pizza in Sweden is currently the capricciosa pizza. It is much like the Italian version, however, the Swedish version doesn’t usually include artichoke in the toppings. It’s a simple thin pizza with tomato sauce, cheese, ham, and sliced fresh mushrooms. So let’s fire up that OONI, it’ll take a bit to get to cooking temperature…
I like to build my pizzas on the pell, as it ends up there anyway. Some prefer to build theirs on a counter and transfer the pizza to the peel. It’s your choice.
Begin by giving the peel a dusting of semolina (or other) flour. This makes it easier to launch (sliding the pizza into the oven), which is essential in making a pizza, not a recovery calzone.
Then place your stretched dough on the peel, reshape it and give the peel a shake to assure the pizza dough is not sticking to the peel.
Fifth tip: After each step gently shake your peel back and forth to assure your pizza is not sticking. If it is, gently lift the pizza and blow air under it and repeat the shake. Keep doing this until it moves freely. Failing to do this will likely result in a recovery calzone lesson.
Next, spread your sauce as shown above. Don’t over-sauce the pizza, I use 3-4 tablespoons for a plate-sized pizza. As for the sauce, use what you please. It can simply be hand-crushed San Marzano tomatoes or my favorite, multi-colored cherry tomatoes baked in the oven with garlic and then run through a food mill. One could even use store-bought sauce.
Sixth tip: Always keep the outer edge (about an inch) free of sauce and toppings.
Now it’s time to cheese up your pizza. What cheese and how much is much to your pleasure, but don’t over-cheese your pizza. We use 100 to 150 grams (about 3.5 to 5.25 oz) max for a 250-gram (about 14″) pizza. What cheese do we use? That depends on the pizza. For a capricciosa pizza, we use a blend of local hard cheese. If we have it, we’ll use some fresh mozzarella as well.
Seventh tip: When using fresh mozzarella, always drain well and then pull it apart and squeeze (with a paper towel) to remove as much moisture as possible. This prevents the dreaded soggy pizza syndrome…
For the ham, we use plain smoked ham, but thin deli ham slices also work well. One could even use leftover holiday ham. Whichever way you go, the ham needs to be cut into thin strips about 1-1/2″ (3.75 cm) long. And, like the cheese, don’t overload your pizza. The maximum I suggest is 150 grams (5.25 oz). Just make sure it’s distributed as equally as you can on top of your pizza.
The last topping will be your thinly sliced mushroom. It doesn’t take but a couple of mushrooms per pizza. As an option, you can sauté your mushrooms prior to using them. Note, prior to launching your pizza be sure to restretch your pizza and give it a shake to assure it will launch.
Before you launch your pizza, check your temperature using an infrared (IR) thermometer. If you don’t have an IR thermometer, run your OONI at full temp for at least 30 minutes to assure you’re at launching temp. However, I highly recommend getting the IR thermometer as it’s essential for perfecting your pizza-making skills. It’s also a good tool for the barbecue and oven.
Now, into the oven it goes, now turn it, turn it, turn it, and keep an eye on it (remember the cooking time is a minute or two). When the crust has a nice color (preferably not black) remove your pizza and place it on a cooling rack. FYI, the small round tool under the OONI is a turning peel, another handy tool.
Eighth tip: if your pizza catches on fire, don’t panic. Take your peel and use it to tap out the flames. Then remove, cool, dispose and try again…
Once your pizza is removed and cooling for a minute, pour the beer, wine, or other refreshments and plate your capricciosa pizza then dig in. Oh, and yes we usually eat our pizza with a knife and fork as these are thin-crust pizzas and hard to eat as a slice. There are numerous versions of this pizza, but this would likely be what landed on your table or in your box should you order a capricciosa pizza in Sweden…
The others…
So how many pizza versions are common in a Swedish pizzeria? Our local pizza joint Rondells has over 100 variations. We do have a couple favorites besides the capricciosa?
The kababpizza is the number two pizza in Sweden, and is my new personal fav. You make (my version) by replacing the ham and mushrooms from a capricciosa with kabab meat (cooked seasoned beef/lamb mince sliced thin). Nagi down at recipe tin eats has a great kebab recipe if you wish to make your own.
After adding your kabab meat to your pizza, pop it in the OONI to cook. Once cooked, give it a quick cooling, then top it with thinly sliced onion, arugula, friggitelli, and kabab sauce (a yogurt/mayo, herb-based sauce). Oh, and if you order one in Sweden, you just might get french fries on top as well…
Another crowd-pleaser is the sausage, onion, and mushroom with feta cheese. Oh, and yes we do put canned pineapple and ham on pizzas, not my favorite, but Eva likes it now and then. Folks, the combinations for pizzas are endless.
But, no matter what you put on top or how you cook your Swedish-style pizza, don’t forget to serve it with Swedish pizzasallad. Need a good pizza salad recipe? Here’s a recipe (in English) for a pizza salad that I found at the Norwegian Gladkokken site that’s much the same as the one we make.
So, would I recommend an OONI pizza oven? Absolutely, BUT it does have a bit of a learning curve. Do you need an OONI to make these pizzas? Absolutely NOT, these and most other pizzas can be made in a modern oven using a pizza stone, pizza steel plate, or doubled jellyroll pans. It’s just that the oven will not give you that authentic pizzaria taste and is nowhere near as fun…
Judith A. Graber says
This pizza oven was on sale for Black Friday – I was tempted but decided to wait and learn more about them. What a good place to start is your post! Home made is always much better and so many versions you can make. The Swedish pizza salad was not what I expected. They all sound delicious…
Ron says
Hi Judi, can you believe we have black Friday here, but we don’t have thanksgiving? Any excuse for a sale.
If you are still interested, I highly recommend that you spend some time at the OONI website watching their excellent tutorial videos. Like many recipes, Swedish pizza salad has many variations, but to me, pizza is not pizza without pizza salad. Thanks for stopping by…
Eha says
Ron – Have to laugh ! Australia naturally does not have-Thanksgiving either but ‘Black Friday
has been around for a decade and is now as big as Boxing Day sales !!! Hmm ! And increasingly it is lasting a full week – yup > anything for a sale !!!
Mad Dog says
“if your pizza catches on fire, don’t panic.” ROFL!
Those pizzas look delicious and I’ve read great things about the Ooni. I’ve got a pizza stone and I bake the pizza base blind, before adding the topping – I know it’s not “correct”, but it does improve the oven pizza.
Ron says
Great tip about blind baking your pizza base when using the oven. We have a stone as well and still use it if we’re lazy or if we’re making a deep-dish pizza. We’re really enjoying the OONI, but like most outdoor cooking tools the elements need to cooperate. The wind is a killer to the oven. Cold, is not as big as a factor. I love cooking pizza in the Onni when it’s snowing, which it does here on occasion…
Eha says
Looking at your welcome post I am laughing first of all wondering whether Chloe’s ears get shampooed every time you make pizza 🙂 ? On a more serious note – pizza may not be as big a favourite in my house compared to yours but I certainly think you have a very stylish pizza oven ! Love the simple look of it tho’ must admit I am a wee bit lairy about gas . . . too many accidents in this hot country . . . ! Am looking forwards to my afternoon cup of coffee to view what methinks will be very interesting videos . . . our pizza and barbecue season just beginning !
Ron says
Chloe girl gets her ears cleaned often, especially after pizza night. But, she’s cut off from eating oatmeal as it’s a pain to get out of her ear hair.
As we’re outdoors the gas is not such a worry, but we always teat the fitting prior to using any of our gas outdoor cookers and also always disconnect the cooker from the bottle.
I hope you enjoyed the videos…
Chef Mimi says
Well now I’m hungry. Honestly, this gadget would suit me just fine, cause I don’t like overly burnt and charred pizza crust. A little goes a long way for me. I’m so envious! What a great gift.
Ron says
Mimi, I think “gadget” is the best description for an OONI that I’ve heard as it is truly a backyard kitchen toy. But, I do love to fire it up and make pizza. It’s a very social way to entertain as well. Thanks for taking the time to comment…
David @ Spiced says
Oh yeah – we get a Chloe rating on this one! Hey, Chloe! 🙂 So you’ve landed on a topic that is near and dear to my heart – pizza. We have one of the older styles of Ooni, but it is fully wood-burning. Cool concept, but really rather difficult to get going. I’ve been debating the gas one, but I’m having a hard time convincing myself to get a second pizza oven since we don’t use the first all that often. I love this post, though, and you’ve got me craving a good pizza now! Also, this is the first I’ve heard of the recovery calzone, but it makes perfect sense. I wish I had thought of that when I was first learning the Ooni!
Ron says
David, Chloe thanks you for the shoutout. We have a neighbor who has a wood-fired OONI and he has the same issue with keeping it at temp, so much so that he recently bought the Koda gas-fired unit. No doubt that the wood-fired gives a different taste, but darned if can tell the difference. I say you can never have too many pizza ovens. So, go for the gas-fired ONNI and use it for weekdays and the wood-fired one for those lazy weekend days when you have time to nurse it…
Healthy World Cuisine says
Woohoo! a new pizza oven. Now this was a fun purchase that I can picture getting used all the time. You just can’t make a good pizza in a regular oven but this one you sure can. You pizza looks just like a restaurant style pizza pie. Will have to check out the Ooni.
Ron says
Bobbi, I can see you and your lot getting good use out of a pizza oven. Thanks for stopping by..
Ronit+Penso+Tasty+Eats says
This is a great way to make professional pizza at home. It looks perfect!
Ron says
It’s a lot of fun to cook pizza in, but I wouldn’t say I deserve a professional rating just yet…
David Scott Allen says
Well, Ron, now I have pizza oven envy… The pizzas – all of them – long amazing. We are big fans of pizza here. I wonder if Santa (i.e Markipedia) might bring me one for Christmas?
Ron says
David, I know you’d enjoy the ONNI as it not only makes great pizza, it is wonderful for searing off sous vide dishes. Here’s hoping Santa heard your wish…
Frank | Memorie di Angelina says
You’re inspiring me to get back into pizza making, Ron. I made some attempts years ago and basically gave up. The taste was actually pretty good but I could never get them to come out round. Mine were more… amoeba-like, lol! Actually I do make “home style” pizza fairly often, the kind you make in a pan or fried pizzette, it’s the pizzeria style that stumps me.
Interesting, that pizza dough recipe is very close to what you’d find in Italy as you say. The only real difference I can see is the lack of olive oil.
Ron says
Glad to be an inspiration, Frank. I must say I’ve made my share of amoeba-like pizza bottoms. As you know, the art of pizza making is shaping the dough. I doubt I would ever get very good at it, but it’s fun trying.
I also have a recipe for dough that I add olive oil, it is a bit easier to shape. I’ll do a comparison and see which is best for my taste.
Frank | Memorie di Angelina says
By the way, I had a chance to make pizzas over the holidays. Turns out my brother in law has an Ooni. I made the dough and shaped the pizza. He worked the Ooni. They came out great–and actually round! It’s all the wrist, apparently…
Now I’m sorely tempted to spurge on an Ooni.
Jeff the Chef says
Pizza making sounds like a lot of fun. I’ve never made them at home, primarily because I’ve heard that you just can’t make a pizza in a typical home oven, because – and I agree with you – there’s no way you’re getting your home oven up to 500 degrees. (Although I have to say, “half that” is quite easy. It’s really getting it past 400 that’s the challenge). I have heard that you can make a pizza in a cast-iron skillet in your home oven. But even if the oven wasn’t the problem, my experiences with pizza peels – which I use for breads – has always been disasterous! I do think that your advice about not adding too much of any of the toppings is spot on. Glad you’re enjoying yourself with that oven! The pizzas sound delicious!
Ron says
It is fun and tasty as well. I’ve made deep-dish pizza in our oven using a 12″ cast iron skillet a number of times. I should try it in the OONI.
Thanks for stopping by…
Martin Lindell says
Följde ditt råd min gode vän och har kört pizza för andra gången på min koda 16 och jag kan säga att man blir bara bättre och bättre för varje gång man använder den. Första gången bränder jag både pizza och min jacka men körde 8 pizzor idag och alla blev världsklass 🍻 tack Ron för dina visdomsord och allt man lär från dig 🤘
Followed your advice my good friend and have made pizza for the second time on my Koda 16 and I can say it just gets better and better every time you use it. First time burned both pizza and my jacket but made 8 pizzas today and all were world-class. 🍻 Thank you Ron for your words of wisdom and everything I learn from you🤘
Ron says
Martin, sorry about the jacket, but luckily there were no injuries your first time out. I think you are now becoming the teacher and me the student. I’m glad you are enjoying your OONI, as I know the girls are loving the pizza. Let me know when you make “kebabpizza special” and I’ll be right over with the beer.
sherry says
I admire your dedication to pizza Ron :=) It looks delicious! I have made it at home in my normal oven which as you say just doesn’t get hot enough really but it was okay.
sherry says
I mean i have made various types of pizza at various times… Some were better than others.
Ron says
Hi Sherry, I love pizza no matter how it’s cooked. I think Mad Dog’s tip in his comment about blind baking the pizza is brilliant. I will be trying that soon.
Jas says
You are a pro, Ron! Those pizzas look so good. What a perfect way to entertain guests – let everyone create their own toppings. Now I’m craving pizza, ha!
Ron says
Thanks, Jas, I am still a beginner but learning as I go. We’ve had a couple of pizza parties and they are such fun. I hope you got that pizza…
Tandy | Lavender and Lime says
We have looked at pizza overs but I am not sure we would use it often enough. We are having a pizza party this weekend so your post is well timed 🙂
Ron says
Hi Tandy, I hope you enjoyed your pizza party. We’re planning one for New Years’ day…
Neil says
Intrigued about your gas fired pizza oven Ron! I’m used to seeing wood burning pizza ovens here and indeed as pizza is one of Lynne’s favourites we do seek out places that have wood burning stoves. Hope you are well there and getting in the festive spirit!
Ron says
Neil, I love the convenience and speed of heat up of the gas OONI. But, like you guys, we always go for the wood-fired pizzerias when we can…
Liz says
Wonderful post Ron, my mouth is watering. I completely agree that too much topping ruins a pizza. I remember fondly the thin-crust pizzas I had in Rome. Most pizza in the U.S. has way too much cheese. It looks like a wonderful gadget.
My favorite is a variation of your own, prosciutto with cheese, and arugula on top to wilt slightly once it is baked.
Ron says
Liz, if I ever make it to Rome the first meal I have will be pizza. It is a wonderful gadget indeed, a toy but wonderful. Oh, I love your version. We always have arugula as a side for pizza and pasta dishes.
Karen (Back Road Journal) says
Boys and their toys, what a great git to receive for a birthday. It looks like you are getting to be good at making them. I had to laugh at “if your pizza catches on fire, don’t panic”, I’m sure that happens when you are in the learning curve.
Angela says
I’m. always late to the party with this comments (unless I commented initially and don’t remember it–LOL), but I am 100% with you on the 00 flour for a Neapolitan style pizza. I always get good results, even in my regular oven. My son also makes wonderful Detroit style pizza, which is a slightly thicker crust, using bread flour. I’m in the habit of making pizza whenever I have something left over (sauce, veggies, meatballs) that I can use as a topping. As for the Ooni, I can’t bring myself to buy another appliance! Our wood-pellet outdoor grill supposedly makes great pizza, but I’ve yet to try it. Anyway, I always LOVE your posts and appreciate all the little tips and details, as well as the lovely window into your world, with Eva and that sweet pup.
Ron says
Hi Angela, it’s hard to beat a good pizza no matter what you put on top, but leftover meatballs sound great. The OONI is indeed an unneeded appliance but enjoyed. I’ve made pizza in my Weber gas grill so I know your wood pellet grill would make lovely pizzas. Thanks for having a read…
frugal hausfrau says
What a marvelous read! I laughed out loud over the line, “If your pizza catches on fire, don’t panic!”
mollie
Ron says
hi Mollie, thanks for your kind comment. I’m glad you enjoyed the read.
Max Ethan says
Well now I’m hungry. Honestly, this gadget would suit me just fine, cause I don’t like overly burnt and charred pizza crust. A little goes a long way for me. I’m so envious! What a great gift
Roland Marandino says
Hi Ron, I got the Karu16 as a Christmas present and will be making my second round of pizzas this evening. Your pizzas look superb.
Ron says
Hi Roland,
I hope your second cook went well and that by now you’ve had more. It does get easier as you learn the tricks of the trade, sp to speak…