00:00Today we're testing out the Ooni Coda 2 pizza oven. This is the 14-inch version and this is
00:05the latest of Ooni's gas-powered pizza ovens. Here we've got some upgrades to the original
00:11Coda that you might have at home or maybe you ended up on this video because you're looking
00:16to make your very first pizza oven upgrade and you want to know if the Ooni Coda 2 is right
00:22for
00:22you. I've got the oven fired up, I've got pizza ingredients ready to go, so let's find out if
00:27this is worth the buy. This, honest to God, has to be the easiest pizza oven I've ever had to
00:33set up
00:34but I've seen with some other pizza ovens that you actually have to screw on the legs but nope with
00:40the Coda 2 these are already attached. You just got to flip them out and the one last thing we
00:46got to
00:46do is pop in a battery for the ignition. The pizza stone is going to add some weight in terms
00:51of
00:51portability but it's still not too bad. We're just going to slide it in and it should drop in just
01:00like that and be level with the pizza oven's edge right here. Now full disclosure in this video I'm
01:06using a glass table. Do not do that. I only did it because the lighting was great and this is
01:11just
01:12what I had for this day in particular but yeah glass or plastic generally a big no for pizza ovens.
01:20You
01:20just be mindful things get pretty hot. This is a gas grill so you're either going to want to get
01:26a
01:26dedicated propane tank but you also have the option to get a model that can hook up to a natural
01:31gas line
01:32in your home if you have one. Me personally I don't go out and buy a whole separate propane tank
01:37for my
01:37pizza oven. I just kind of swap between my grill or griddle whatever I'm using and then bring it over
01:42when I'm ready for pizza night. It's pretty easy to switch them back and forth. Speaking of heat this oven
01:48moves. It features a new patent pending tapered flame gas burner system that apparently delivers
01:54200% better heat distribution than the previous gen Koda oven. We gave it just under 20 minutes to
02:00preheat and that was more than enough. I used a temperature gun to track the stone and we were
02:04in fact getting a nice even heat across the base. But if this is your first time using the Koda
02:092 or any
02:10pizza oven really give that stone plenty of time to heat all the way through. Honestly consider a longer
02:16preheat at the start just to really break it in. You'll thank yourself when you launch your first
02:20pie. One of my colleagues who's also very big into his pizza oven about a year ago he did a
02:28video where
02:28he tested whether he can get his pizza from delivery faster or if he can use his uni pizza oven
02:34and make
02:34a pizza from scratch faster. And he gave me a really great lesson in that video that you should go
02:40check
02:40out. But it's about the sauce. Don't overdo the sauce was his tip for people who are making pizza at
02:47home for
02:47the first time and honestly it's helped me greatly. We're gonna make a simple margarita style pie. Do we
02:55like basil on our pizza? Let me know in the comments. Going in. I'm not walking away from my pizza.
03:04I know that
03:05this is going to cook in about 90 seconds. If you don't turn it properly it will burn on one
03:10side and I
03:11do think a good amount of people who are going to end up on this video are looking for their
03:14first pizza
03:15oven purchase. I'm telling you you're going to burn a couple of pies as you're learning with an outdoor
03:20pizza oven. So just do some practice. Make sure you're watching it. Get even with it. And just like that
03:26we can see that the back of the oven is a little bit warmer. So we're going to make sure
03:30that all of our pizza
03:31gets a little bit time back there. Phone eats first obviously. This is more of a 12 inch pie. I'm
03:42not
03:42measuring my pizza with a ruler but I'm going to try going to a bit more of a 14 inch
03:46because this is
03:47Ooni's first 14 inch oven. For this one we're doing a favorite in my household and that is barbecue chicken.
03:54Now let's talk about size. One of my favorite updates here is the 14 inch interior capacity.
04:00It hits that sweet spot between the classic 12 inch and the larger more cumbersome 16 inch models.
04:06It still feels totally portable. I didn't struggle to move it around with it weighing 35 pounds.
04:11And the added space makes a big difference in what kind of pizzas you can make.
04:15I think depending on the grill you have the footprint might even be small enough to perch it
04:19on one of the side shelves. There we go. Nice easy launch. That's just to say I'm convinced that 14
04:25inches is the sweet spot for an entry-level pizza oven. There's also an Ooni Koda 2 Pro 18 inch
04:32version
04:33that costs $749 so $300 more for the option to make even bigger pizzas or possibly even cook something
04:41else alongside a pizza. But at that point I might suggest the Koda 2 Max for $1,200. It's huge,
04:48it's super versatile, a really epic pizza oven overall. Can you see under there? That leoparding
04:57right there is exactly what we're looking for. That means that the pizza stone is properly preheated,
05:01say that 10 times fast, doing its job and making sure that the bottom of the pizza
05:06is cooking at the same rate as the top which is going pretty freaking fast. Look at that already, damn.
05:14So I'm going to turn the heat down just a little bit because while the stone's nice and hot,
05:19I'm realizing that the top of my ingredients are burning a little bit. And I think there's kind of
05:24two factors at play here. Maybe the heat is just a little too high for the pies that I'm cooking,
05:28but also I'm noticing that there's not a huge amount of space between the stone and the top of
05:34the oven compared to some of the other pizza ovens you'll find out there. It also limits what you
05:40can actually cook in the oven. This oven is very pizza specific, I would say. You're probably not
05:45roasting a chicken or throwing a big cast iron pan in there. It just doesn't have the space. So yeah,
05:50amazing for pizza, not super versatile beyond that. But if pizzas are what you're here for,
05:55it absolutely gets the job done. If you take anything away from this video, besides for the review of the
06:01actual pizza oven, of course, it's that Hot Honey is the most underrated pizza condiment out there.
06:07Not sponsored by Mike's Hot Honey. Wish we were. That would be my dream collab. But we got regular
06:13hot honey or we got extra hot. I haven't seen this one before, so I think I want to go
06:16in with this one
06:17on top of our pepperoni pie. You might see some pizza places refer to this as the bee sting because
06:24honey, hot bees, get it, love it. We're going to put it on our pizza.
06:29You know, disclaimer, taste is going to depend on the type of dough and ingredients that you use.
06:34I think if you follow some of the recipes that we did in here, you'd be on a good way.
06:38But getting
06:38good dough, that is key. Mmm. Oh yeah. Ooni actually recently came out with a stand mixer
06:47specifically for making pizza dough at home. Just a little bit more easy. You don't have to do any
06:51of the kneading. That thing takes all the work out of it for you. I'll make sure to link that
06:55in the
06:56description in case you're interested. Sunny day, fresh pizza, hot honey. There's really nothing better than this.
07:03I would say that the Ooni Coda 2, the 14-inch version, was a needed addition to Ooni's pizza oven
07:10lineup. A couple of upgrades go a long way, and the fact that this is still portable makes it the
07:16perfect arrival in time for summer. I know I mentioned it a couple times in this video, but I would
07:21say this
07:21oven really is geared towards first-time pizza oven users. But if you do already happen to have an oven
07:27like
07:27this, drop your favorite pizza making tips in the comments. Let's have a conversation and help each
07:32other on our pizza making journeys, okay? Also let me know if you've enjoyed all the outdoor cooking
07:36videos this year on the channel so far. I'd love to do more of them and subscribing and turning on
07:41those notifications would really help with that. I appreciate you for checking out this video.
07:46It's dinner time for me, so I'm going to go enjoy some of the fruits of my labor.
07:50Thanks for watching. I'll catch you next time.
08:06It's so rude of me to be talking and eating.
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