[I Made] NY Style Pizza Fresh from an Ooni Koda 12 - eviltoast
  • steve228uk@lemmy.worldOPEnglish
    7·
    1 year ago

    I absolutely love it but the 12 is a little cramped. It does the job but I do wish I got the 16. Even if you’re only doing a 12” pizza, turning the pizza while it’s in the oven is tricky and it’s very easy for it to catch at the back because of it.

    • terawatt@lemmy.worldEnglish
      2·
      1 year ago

      On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕

      • steve228uk@lemmy.worldOPEnglish
        2·
        1 year ago

        I’ll have to give that a go! I’ve been using a turning peel and I feel like I’m knocking the sides constantly 😟