Hello! Welcome to our learning to cook pizza journey! This is my Ooni Koda 16 Pizza Oven Review after 8 months of cooking!

Pizza Dough:
500g Blue Caputo 00 Flour
300g water
9g salt (dissolved in water above)
0.9 g dried yeast (fluctuates with local climate)
24 hour room proof

I hope you enjoy this video, thank you so much for being here, I really appreciate you! ✨☕️

If you would like to support Got2EatPizza or you would like to buy me a coffee you are welcome to donate to my paypal account:
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OVENS & ACCESSORIES HERE!:
US Ooni official store [ Ссылка ]
UK Ooni official store [ Ссылка ]

AMAZON LINKS:
⇢* Mini Wooden Pizza Roller - [ Ссылка ] (helps stretch the pizza)
⇢* 12" Wooden Pizza Peel - [ Ссылка ] (for the 12" Pizza Ovens)
⇢* 15" Wider Wooden Pizza Peel - [ Ссылка ] (for the 16" Pizza Ovens)
⇢* Laser Temperature Thermometer - [ Ссылка ] (for every oven!)

Our AMAZON shops that list the products I buy and use in my vids!
🍕Got2EatPizza Amazon US Shop: [ Ссылка ]
🍕Got2EatPizza Amazon UK Shop: [ Ссылка ]

About me: Hi! My name is Ellie and I'm based in the UK. I've been on a learning to cook pizza journey since 2017 when I bought my first pizza oven, the Ooni 3. Through my videos here on this channel I share my pizza cooking journey with you using a number of different pizza ovens, including wood-fired, gas-fired and electric! I share evidence based tips from my cooking to help you cook a super pizza right in the comfort of your home.

Disclaimer: Some of these links are affiliate links where I'll earn a small commission if you make a purchase at no additional cost to you.

#pizza #food #homemadepizza
0:00 Introduction
0:28 Pizza Size Choice
1:30 Brightness
2:05 L-Shaped Burner Benefits
2:55 Full or Low Flame
4:13 Stone Temperature
5:21 Portable
6:08 Pizza Stone Shape
6:27 Overview

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