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Ooni Koda has been designed to offer unparalleled intuitive use. Our first gas-powered pizza oven, Ooni Koda is capable of extreme speed and heat which in turn
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Say hello to Ooni Koda 3Getting the most from Ooni Koda 4Ooni Koda Features 5Setting up, extinguishing and storing Ooni Koda 6Tools for cooking 7Assembly and connecting to propane tank 8Lighting 11What makes Ooni Koda pizza exceptional? 13Recipes Ooni Classic Pizza Dough 14Pizza Sauce 16Burrata Pizza 17Pumpkin, Zucchini and Chilli Pizza 18Cayenne Spiced Shrimp 19Care & Maintenance 20Troubleshooting 21Keep in touch 25Contents Important Ooni Koda is designed for outdoor use only. Your safety is paramount. Please read the Ooni Koda safety manual carefully. Keep Ooni Koda company while preheating and cooking. It must not be left unattended while lit. Ooni Koda has been designed to run at up to 932°F (500°C). If Ooni Koda exceeds these temperatures, switch o˜ the ˚ame and allow to cool. Ensure children and pets are kept at a safe distance and supervised at all times around Ooni Koda. Ooni Koda will get hot. Do not touch the outer shell while in use.1
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Our goal at Ooni is to connect people through exceptional food experiences. Ooni Koda has been designed to o˜er unparalleled intuitive use. Our ˛rst gas-powered pizza oven, Ooni Koda is capable of extreme speed and heat which in turn delivers amazing results and a great experience. Ooni Koda will change the way that you cook and enjoy food outdoors. Ooni Koda is ready to cook at searingly hot temperatures in just 15 minutes. With an insulated shell and custom-made stone baking board optimised for even heat distribution, Ooni Koda bakes restaurant-quality pizza in just 60 seconds.Ooni Koda is more than just perfect pizza. You can make mouth-watering steaks, delicious roast vegetables and much more. Like all Ooni products, cooking with Ooni Koda is simple, fun and unique. Whether you™re a beginner or pro, use this guide to help you enjoy the Ooni Koda experience. Remember to keep a hold of the Essentials Guide for hints, tips and delicious recipes. Thank you for being part of the Ooni Community and enjoy Ooni Koda – We know that you will love it, Kristian and the Ooni teamSay hello to Ooni Koda! 3
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Before you begin, remember to read your manual carefully and to store it for future reference. Before you cook Check the connections on the propane tank, hose and regulator. They should be secured and checked for leaks before every cook. Seasoning Ooni Koda will burn o˜ any oils or coatings that are remnants from the manufacturing process so that you are ready to cook. It will also give you the chance to familiarise yourselves with the features of Ooni Koda. To season, run Ooni Koda at top temperatures for 30 minutes before extinguishing. Once cool, wipe down the inside with dry paper towels.Cooking Ooni Koda has been designed to run at up to 932°F (500°C). The perfect pizza cooking temperature is around 752°F (400°C).Ooni Koda should not be left running for extended periods without cooking. If you are taking a break from cooking, give Ooni Koda a break too by switching o˜ or lowering the ˚ame output using the gas control knob. Children and pets must be kept at a safe distance while Ooni Koda is hot. Learn more We have video guides to help you get the best from Ooni Koda. You™ll also ˛nd delicious recipes and inspiration at ooni.com.If you have any questions- or want to send us some pictures of your delicious Ooni Koda dishes – you can always reach us at [email protected]. We love talking all things pizza and Ooni.Getting the most from Ooni Koda Ooni Koda Features 1. Stone baking board 100% custom-made from cordierite stone for optimised heat retention and the perfect pizza base.2. Fully insulated shell to hold in heat and provide the searing air temperatures required for 60-second pizza. 3. Serial number. Register for your warranty extension at ooni.com/warranty4. Collapsable legs for easy storage and transport. The tipped feet keep Ooni Koda steady and keep your surfaces scratch free. 5. Gas control knob for lighting Ooni Koda and adjusting ˚ame output.6. Viewing hole to see the ˚ame and check that Ooni Koda is lit. 7. Gas terminal for attaching your propane source. CautionOoni koda is for outdoor use only. 356712445
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We love to see your amazing outdoor kitchens and the adventures you share with Ooni Koda. Choose your perfect outdoor space and and remember to send us a photo!Setting up Ooni Koda will perform best when sheltered from wind. Choose a spot that is at least 1m (3ft) away from buildings and structures. Place Ooni Koda on an outdoor table measuring at least 40cm wide x 70cm long (18flx32fl) with at least 15cm (6fl) of clearance from the back leg to the edge of the table. The table should be sturdy enough to hold weights upwards of 30lbs (15kg). Ooni Koda has tipped feet to protect the wooden, metal or stone surface you choose. Glass and plastic tables are not recommended. Extinguishing After you have enjoyed your Ooni Koda food and are ready to pack up, simply turn o˜ the ˚ame using the gas control knob and detach the regulator from the propane tank. Wait at least 1 hour after extinguishing before attempting to move or clean. Ooni Koda must be dry and completely cool before storing.Storing To keep Ooni Koda looking great, store indoors during periods without use and during harsh weather conditions such as strong winds, heavy rain, or snow. We recommend that the stone baking board is stored in a dry environment for optimised performance .The Ooni Koda Carry Cover provides a sleek, durable and waterproof way to store Ooni Koda. The Carry Cover straps allow you to take Ooni Koda on the go so you can ˛re up at the beach, the hills or at a friend™s house.Infrared Thermometer Get an instant accurate temperature reading by aiming the laser at the middle of the stone baking board. The Ooni Infrared Thermometer is the must have tool for gauging the temperature of the stone baking board before you begin cooking. It will allow you to achieve a perfect base to your pizza.Peel Our peels have been designed speci˜cally for use with Ooni ovens and are sleek and easy to transport and store. Having an additional peel helps to speed up the pizza supply chain so that you can invite more friends and family to enjoy your exceptional food. Cast Iron Cast iron is perfect for seared meat, baked ˜sh and delicious roast vegetables. The Ooni cast iron range is designed to withstand the high temperatures inside Ooni Koda. Setting up, extinguishing and storing Ooni Koda Tools for cooking CautionDo not expose Ooni Koda to moisture or attempt to cool with water. This will result in damage. 67
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Assembly and connecting to propane tank Setting up Ooni Koda is as easy as 1, 2, 3 and can be done in less than 5 minutes.1 Remove Ooni Koda from packaging including the stone baking board sleeve 2 Unfold the legs 3 Connect to gas Please refer to your manual for country speci˜c instructionsPatio gas regulator (UK, EU) This is a push-on gas ˛tting. Ensure that the black switch is in the horizontal position. Depress the button located below the black switch and press the regulator on to the tank valve until it locks into place. QCC1 (US, Canada) This is a clockwise threaded gas ˛tting. Ensure the tank is fully turned o˜ and screw the regulator on to the propane tank valve ˛tting until tight.POL (Australia and Europe) This gas ˛tting is counter-clockwise. Make sure that the tank is completely switched o˜ and screw the regulator as far as possible into the propane tank valve. Tank connection type will vary by region. 12389
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We are passionate about pizza and know that you are too. You can now create your favourite dish with Ooni Koda. Think of the best pizza you™ve ever eaten: The crust, beautifully charred and crisp on the outside, light and chewy on the inside with the occasional ping pong ball sized bubble – risen and ready to crunch with a pop. The base, thin and evenly leoparded and the toppings, light, fresh and beautifully melted and seared from the intense heat of the oven. The custom-made cordierite stone inside Ooni Koda will retain heat and absorb moisture from the dough, giving you a perfectly cooked base The intense heat in the oven will cook the toppings with an even char and Ooni Koda pizza will be ready to eat in 60 seconds. The stone-baked base and the super-high cooking temperatures of Ooni Koda make quite extraordinary pizza. What makes Ooni Koda pizza exceptional? Ooni Peel available at ooni.comTip If your toppings are cooked before your base, simply turn down the ˜ames and the stone baking board will continue to cook from below. Top Tips Ł Use high quality ™00™ ˜our and fresh ingredients. Less is more for your toppings Ł Stretch your dough out thinly, leaving a centimetre wide crust Ł Aim for 752°F (400°C) in the centre of your stone baking board before you add your pizza Ł Rotate your pizza every 20-30 seconds to aim for a nice even char on your crusts 1213
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Ooni Classic Pizza Dough Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to the boil, then add it to the cold water in the bowl. This creates the correct temperature for activating the yeast. Whisk the salt and the yeast into the warm water. If mixing by hand: Place the ˚our in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly ˚oured surface and knead with both hands for about 10 minutes, until it is ˛rm and stretchy. Return the dough to the bowl. Cover with cling˛lm (plastic wrap) and leave to prove (rise) in a warm place for 1-2 hours.If using a mixer: Fit the mixer with the dough hook, and place the ˚our in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the ˚our. Once combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or until the dough is ˛rm and stretchy. Cover the dough with cling˛lm (plastic wrap) and a cloth and leave to prove (rise) in a warm place for 1-2 hours. When the dough has proved, divide it into 3 or 5 equal pieces, depending on what size you want your pizzas to be. Place each piece of dough in a separate bowl or tray, cover with MethodCold prove500g (4½ cups) ™00™ ˚our, plus extra for dusting 300ml (1¼ cups) cold water 10g (2 tsp) salt7g fresh yeast (for dried yeast, follow packet instructions) Makes 5 x 12in pizzas (5 x 160g / 5½ oz dough balls) cling˛lm (plastic wrap) and leave to prove (rise) for another 20 minutes, or until doubled in size. Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly ˚oured surface, ˚our your hands and use your ˛ngertips to press the dough into a small, ˚at disc. Working from the centre, push the dough outwards while spreading your ˛ngers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12in circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this Œ you don™t want it to tear. Once the dough is fully stretched, lightly ˚our your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them together to seal the dough. Add your toppings and bake as indicated in your chosen recipe. It™s also possible to cold-prove your dough, a technique that allows the yeast to work on the sugars in the ˚our for longer, thus helping the dough to develop a deeper ˚avour. To do this, use half the amount of yeast listed in the ingredients, and leave the dough to prove (rise) in the fridge for 24-72 hours Œ basically, until the day you need it. Divide the dough and cover it as described in the main recipe, then set aside (not in the fridge) for at least 5 hours, until it is up to room temperature. 1415
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Classic Pizza Sauce Burrata Pizza First, chop the garlic.Put a tablespoon of olive oil into a pan and fry the garlic in the oil. Be careful it doesn™t brown. Keep it on a medium-high heat. Now add the passatta, salt, sugar, black pepper and basil. Simmer on a low heat for 20 minutes. Wait for the sauce to cool down to room temperature before using it on a pizza.When your dough and sauce are ready, ˛re up Ooni Koda. Aim for approximately 752°F (400°C) on the stone baking board. You can check the temperature quickly and easily using the Ooni Infrared Thermometer. Take the burrata out of the fridge so that it warms up to room temperature. The burrata isn™t cooked in the oven on top of the pizza, but added to the pizza once it™s cooked, so it™s important that it™s not super cold. Stretch the pizza dough ball out to 12fl and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Slide the pizza o˜ the peel and into Ooni Koda, making sure to rotate the pizza regularly. Once cooked, remove the pizza from the oven. Lay the prosciutto on top, then the burrata, scatter over the basil and ˛nish with a generous drizzle of extra virgin olive oil. MethodMethod1 clove of garlic Olive oil (1 tbs)Passata, (500g) Salt (½ tsp)Sugar (½ tbs)Black pepper (1 tsp)Handful of chopped basil 5.8oz (165g) Ooni Classic Pizza Dough ball 5 tablespoons (90ml) Classic Pizza Sauce2-3 slices prosciutto 9oz (150g) burrata Handful of small basil leaves 2 tablespoons (40ml) extra virgin olive oil Makes one 12fl pizza 1617
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Pumpkin, Zucchini and Chilli Pizza Cayenne Spiced Shrimp 1 x 160g (5.6oz) Classic Pizza Dough ball Half a small pumpkin, roasted and puréed 1 garlic clove, crushed (minced)2 tbsp olive oilHalf a small zucchini (courgette), thinly sliced into rounds 1 chilli, deseeded and ˛nely chopped1 tbsp pine nutsSea salt and freshly ground black pepper Olive oil18oz (500g) raw shrimp, peeled with tails on 3.5oz (100g) butter, melted 3 teaspoons (8g) cayenne pepper3 teaspoons (8g) paprika Juice of 1 lemon 2 tablespoons (35ml) honey2 teaspoons (5g) salt2 tablespoons (35g) parsley, chopped 2 tablespoons (35ml) olive oilIn a bowl, combine the pumpkin purée, olive oil and garlic, and season to taste. Set aside.Once your dough is ready, ˛re up Ooni Koda. Aim for 752°F (400°C) on the stone baking board. You can check the temperature quickly and easily using the Ooni Infrared Thermometer. Using a small amount of ˚our, dust your peel. Stretch the pizza dough ball out to 12fl and lay it out on your pizza peel.Using a large spoon or ladle, spread the pumpkin sauce evenly across the pizza dough base. Leave a half inch (1cm) border around the edge of the base without sauce, so that it will pu˜ up once it cooks. Top with the zucchini and chilli, and sprinkle with the pine nuts.Slide the pizza o˜ the peel and into Ooni Koda. Make sure to rotate the pizza every 20-30 seconds for an even bake. Once cooked, remove the pizza from the oven. Finish the pizza with a drizzle of olive oil, and season to taste with salt and pepper. Preheat Ooni Koda to 572°F (300°C). You can check the temperature using the Ooni Infrared Thermometer. If using a conventional oven, preheat to 392°F (200°C). Add the olive oil to your Ooni Sizzler and place inside the oven to warm up. You can also use an Ooni Grizzler or Ooni Skillet for this recipe. In a large bowl, combine the butter, cayenne pepper, paprika, lemon juice, honey and salt and mix until well combined. Add the prawns and coat well with the marinade. Leave to marinate in the fridge for at least half an hour. Remove the Sizzler from the oven, and add all the shrimp to the hot pan along with the marinade from the bowl. Return to the oven and cook for 2 minutes, or until the shrimp ˚esh has browned on one side. Pull the Sizzler out of the oven, toss the shrimp to turn them over and return to the oven for another two minutes, or until the shrimp are slightly browned all over. Remove the Sizzler from the oven, scatter the shrimp with the parsley and serve immediately. There™s no need for cutlery Œ pick the shrimp up by the tail!MethodMethodMakes one 12fl pizza Serves 4 as an appetizer 1819
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