Teplota a čas pečení pro styl Ooni Koda 16
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 455 °C, pečicí povrch 455 °C a čas přibližně 75-100 sec. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
Gas-powered outdoor oven that hits 500°C in under 20 minutes and handles 16-inch pizzas comfortably. The L-shaped flame burner eliminates the cold spot that plagued the Koda 12, giving more even heat across the full stone.
- Reaches 450–500°C in 15–20 minutes — genuinely fast for a gas oven this size
- L-shaped burner covers the back and side, reducing cold spots vs. Koda 12
- 40cm cordierite stone fits a true 16-inch pizza with room to rotate
- Simple setup — regulator, hose, ignition, bake
- Good stone recovery time (~2–3 min between pies) for back-to-back baking
- Outdoor-only; no insulated door, so heat bleeds fast in cold or windy conditions
- No built-in thermometer on base model — a separate IR gun is effectively required
- No wood/charcoal option; flavor is clean but neutral compared to multi-fuel ovens
- Wind can affect flame consistency and cook times
- Turn every 20-30 seconds. The L-burner will scorch the rim if the pie sits still.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.