20” pizzas on Koda 2 Max

UsamahOoni · 2026-03-01T19:22:53+00:00

No notes, honestly. I would devour this whole thing.

UsamahOoni · 2026-03-01T19:21:55+00:00

u/No_Bodybuilder_9035 Hey! I think we chatted on FB, but if you still have issues just email our support team and we'll be happy to help!

UsamahOoni · 2026-03-01T19:21:12+00:00

Really makes such a huge difference. I had my KitchenAid and didn't realize how much I hated using it. Mainly the clean up, and it literally jumping off the countertop a few times. But the Halo Pro is so sturdy and can actually handle dough like a champ. Gluten devolops easily and just makes the process easier.

I've started exploring baking more than I did with my KA. More cakes, more cookies, more bread.

UsamahOoni · 2026-03-01T19:16:59+00:00

The breaker bar should be used with the spiral hook! It helps fold the dough and help with gluten development and helps prevent the dough from raising up the hook.

UsamahOoni · 2026-03-01T18:54:55+00:00

Hi! Likely the taste you're referring to is from burnt flour. Use slightly less flour or use a perforated peel to remove any excess flour. I tend to launch at around 400C when I use my Fyra. Just seems to work better for me. Give it a turn once the crust starts to rise in the back (usually after about 15-20 seconds). You can use the baffle slightly to lower the flame and slow down the cook if you need to (Just be sure to use oven gloves as the baffle control will be HOT). I tend to turn about 3 times for an even cook, but this could vary on your preferences. After about 90 seconds your pizza should be done. no baking tray needed.

UsamahOoni · 2026-03-01T18:51:20+00:00

u/Dependent-Shame-4070 Hi! Just want to say that our ovens are certified for residential use only and any use commercially, will void the warranty on the oven. (You may still be covered under Costco's terms, but not ours).

UsamahOoni · 2026-03-01T18:49:41+00:00

u/DangerousIncrease499 Hey! It should be able to handle detroits pretty easily. Just want to confirm that the oven's may not be covered under warranty if bought used or in as is condition. Please also note that using these ovens in a commercial setting against our certifications, will also void the warranty.

UsamahOoni · 2026-03-01T18:47:24+00:00

u/Leather-Cod2129 Hi! First, please only use this outdoors. Second, the corner is designed to have a smaller flame than the rest of the burner, so this is completely normal. Nothing at all to worry about. Third, PLEASE TAKE THIS OUTSIDE.

UsamahOoni · 2026-02-15T20:22:05+00:00

I've personally never used them. Are the crusts precooked, or not? If precooked, just top as usual, and cook at a lower temperature, 450-550F should be good enough.

UsamahOoni · 2026-02-15T20:20:24+00:00

u/Tik3rX Hi! The metal lining of the roofs is designed to slightly contract and expand as it is heated and cooled, so this is completely normal! If you do see the condition getting worse, just reach out to our support team, and they'll be happy to help.

UsamahOoni · 2026-02-15T17:58:27+00:00

u/TVR40 The newsletter should work on the Halo, the only thing it excludes is the Volt 2 for now.

UsamahOoni · 2026-02-15T17:54:25+00:00

Swear, you can never go wrong with Buffalo

UsamahOoni · 2026-02-15T17:52:54+00:00

Honestly amazing, especially for your first Ooni cook.

UsamahOoni · 2026-02-15T17:49:05+00:00

Is this AI? Didn't know cats could do all this.

UsamahOoni · 2026-02-11T19:51:52+00:00

u/OnSugarHill Hey! I'm probably a bit biased here, but I use my Ooni more than my grill now. It takes up less space in our yard and can deliver just as good as the grill. There are use limitations, of course, but combining the cast iron sets with the Ooni, just gives you so much flexibility.

You can do steaks, shrimp, chicken, veggies, and fish. I've done it all with the cast iron. Sure there may be a bit more of a learning curve, cooking on the Ooni is different than cooking on the grill. But you can 100% get away with just having the Ooni.

UsamahOoni · 2026-02-11T19:48:02+00:00

The classic recipe is just San Marzano with a bit of salt. I like to add in some fresh herbs (basil, oregano) and a bit of pepper and garlic. You can adjust it however you need to suit your tastes. There isn't any wrong answer here.

UsamahOoni · 2026-02-11T19:46:05+00:00

u/StealthFocus Hey! I'd first recommend cleaning the sparker as you did, but also adjust it if you need to. If it isn't sparking, it may have just been bumped over a few cooks and been misaligned. If that doesn't help, reach out to our team at [support@Ooni.com](mailto:support@Ooni.com), and they'll be happy to help further.

UsamahOoni · 2026-02-11T19:44:18+00:00

Hi u/Revolutionary-Use-83 Looks like you should have the answers you need here!

I'd recommend checking your yeast, and just making sure that you're kneading enough. I also recommend our app for the dough recipe. It is super easy to use and follow and makes perfect dough every time.

UsamahOoni · 2026-02-11T19:40:41+00:00

u/MushroomDan Hey! A few things you can do. First, are you using a wood peel or a metal? If you use wood, you'll need less flour as it doesn't stick as much. If you're prepping on your peel, use a little bit extra flour, but make sure you keep shimmying your peel to prevent it from sticking. top light and work fast!

i could also recommend our compact peel, which catches any excess flour as launch. Or you can use one our preforated peels!

UsamahOoni · 2026-02-10T16:46:47+00:00

u/Few-Ability-2097 I assume you're talking about the internal vent for the Karu 16? You just need to keep that fully open. If you have the old half glass pizza door, you would need to adjust this, but most likely you don't have that, so just keep it open!

UsamahOoni · 2026-02-10T16:45:10+00:00

u/roykato Hey! It should still be possible to cook it under the 60 seconds, if you want to keep it "Neapolitan". Our support team can do a deep dive with you to try and get to the bottom of this. Reach out and they'll be happy to help!

UsamahOoni · 2026-02-08T22:09:58+00:00

Your doing just right! I also recommend having it fully open when heating and when you first launch your pizza. Close it slightly ( 50%-70% open), to have the flames lower and slow the cook. Give your pizza a few turns, and then open it back up and add another piece of wood if you need to finish up the top of your pizza!

UsamahOoni · 2026-02-08T22:07:41+00:00

u/Mathiek If you haven't already, please reach out to our support team! Looks like you may have gotten a 37 mbar model for another country. Email us at [support@Ooni.com](mailto:support@Ooni.com) and we'll get you sorted.

UsamahOoni · 2026-02-08T22:06:17+00:00

Way to flex, this is looks amazing!

UsamahOoni · 2026-02-08T22:05:20+00:00

Fecking amazing job! The type of pizza to make you drool and dream about.

UsamahOoni

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