Teplota a čas pečení pro styl Ooni Koda 2
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.
The Koda 12's successor, and the one most home bakers should start with. It keeps the 16 kg carry-anywhere format but adds a 14 inch stone and the G2 tapered flame burner, which together fix the two things people actually complained about on the Koda 12: pizzas hanging over the stone edge, and a fierce hot spot at the back.
- 14 inch stone means a 12 inch pizza finally fits with room to turn it
- G2 tapered flame burner cuts the back-of-oven hot spot that defined the Koda 12
- 16 kg with folding legs, so it genuinely travels
- Plug and play on a gas bottle, at temperature in about 15 minutes
- Cheapest way into the current generation of Ooni gas ovens
- No Bluetooth temperature hub. You supply your own infrared thermometer
- Single burner, so no dual-zone cooking
- 200 C floor is high for bread. This is a pizza oven first
- One 12 inch pizza at a time. It will not feed a crowd quickly
- Turn every 20-30 seconds. The L-burner will scorch the rim if the pie sits still.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.