Ooni Koda 16 Ultra Low Zone for Extended Baking in the Ooni Koda 16 Pizza Oven. How to set up your pizza oven for low and slow baking. Thin & Crispy Pizza. Subscribe: [ Ссылка ]

Buy Ooni Produts and support the Santa Barbara Baker YouTube Channel using this link: [ Ссылка ]

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Pizza Recipes & More: [ Ссылка ]

Ooni Slow & Low [Extended Bake] Technique - Thin & Crispy Pizza: [ Ссылка ]
My go-to standard 3-4 minute bake in the Koda 16: [ Ссылка ]

Get the homemade pizza dough recipe here!: [ Ссылка ]

I serve my pizza on this 14" Wooden Pizza Peel from Ooni: [ Ссылка ]

I'm using this 14" Pizza Peel from Ooni to load the pizzas: [ Ссылка ]
and this 12" Perforated Peel is currently being used as my turning peel: [ Ссылка ]

I always let my pizzas rest for a short while to ensure the crust doesn't get soggy, they kick it on this half sheet pan rack set: [ Ссылка ]

I'm rocking this pizza cutter: [ Ссылка ]
Nothing fancy, but sani safe, industry standard and the only pizza cutter you'll ever need.

You can help support Santa Barbara Baker by purchasing Ooni products through this link: [ Ссылка ]

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support.

From the manufacturer: “Take charge of your outdoor cooking experience with Ooni Koda 16, our gas-powered outdoor pizza oven designed for stone-baking epic 16-inch pizzas and delicious flame-cooked steaks, fish and veggies.

Blending a showstopping design with the convenience of cooking with gas, Ooni Koda 16 boasts a wide opening, large cordierite stone baking board and innovative L-shaped flame.

Switch on the instant gas ignition, and you’ll be ready to cook in 20 minutes. Like all Ooni pizza ovens, Ooni Koda 16 reaches up to 932°F (500°C) – the blazing heat needed for cooking stone-baked, perfect pizza in 60 seconds.”
Ooni Koda 16 product page: [ Ссылка ]

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