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Ooni Koda 16 Gas Pizza Oven $939 Delivered @ KegLand

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Ooni Koda 16 Gas Pizza Oven $939 Delivered @ KegLand
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Nikopol on 23/08/2022 - 17:19 kegland.com.au (1022 clicks)
Last edited 23/08/2022 - 17:20 by 1 other user
PIZZADAD

RRP $1239

The hottest thing in pizza oven land right now is the Ooni 16. It's Ooni's latest oven that delivers as always a fast heat-up time and a fast pizza cook. Ooni has gone further with the Ooni 16 than any other oven to provide more even heat distribution with their L-shaped burner. This brings heat right up to the front of the oven. The 16" pizza space also allows you to cook 12" standard-sized pizzas and have room to move them closer or further away from the flame. This undeniably gives you a great area to get the best cook possible.

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Referrer and referee receive 5% off (in points).

This is part of Father's Day deals for 2022.
Home & Garden Father's Day Ooni Oven Pizza Oven

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closed Comments

  • B Wat on 23/08/2022 - 17:21
    +13

    https://www.ozbargain.com.au/node/609212

    Fair old increase in RRP in a year

    • seanbaussie on 23/08/2022 - 18:22

      COVID. That's why everything happens.

  • dogboy on 23/08/2022 - 17:30
    +5

    Wow, that is a lot of pizzas to cook to justify the cost of this.

    • TEER3X on 23/08/2022 - 20:25
      -2

      And you're going to be spending even more coin by using quality ingredients to get the best pizza possible.

  • yoosername on 23/08/2022 - 17:36
    +5

    Ahhh man I bought this very oven from this very store last week with the ebay 15% deal.

    Buyer's remorse of sorts, with the potential further $150 savings!!

    That's a lot of dough!

  • justtoreply on 23/08/2022 - 17:52

    Some people are trying to make Ooni the new eneloops. Not going to happen.

  • nubzy on 23/08/2022 - 17:54
    -2

    Save yourself the money and get one of the knockoffs, these things are so simple with high profit margins and im surprised there aren't more on the market. BBQ Galore has one for $349 ($50 off) at the moment. My $99 Coles Monro is amazing, use it all the time, makes top quality pizzas better than local Italian restaurants.

    • SBOB on 23/08/2022 - 17:55

      This one's a fair bit larger than the knock offs (which is the size of the smaller ooni)
      But yes, it's a fair price jump (I have one of these and the cheaper knock offs didn't exist when I first got it, but I find the bigger size a good benefit)

      • prhino on 23/08/2022 - 18:10
        +1

        I imagine the copycats will release large models soon

    • Grannular on 23/08/2022 - 18:05

      What knockoffs are available that are 16" like this one? The ones you listed are all a lot smaller.

      • nubzy on 23/08/2022 - 18:07
        -5

        Research if you need the bigger size. I'm happy with the smaller size, especially considering each pizza takes less than 2 mins to cook.

        • huntabargain on 23/08/2022 - 19:31
          +4

          You can research all you want, knockoff only exist for 12". 16" has lots of advantage than smaller ones. Of course you must be happy with the smaller one since you paid $99 on clearance item.

    • poppingtags on 23/08/2022 - 18:23

      Wish Coles would bring back the Monro. I'm guessing it had to be low volume to avoid getting sued by Ooni.

      • huntabargain on 23/08/2022 - 20:22

        Why would they be sued? To sell any gas appliance you need Aust registration approval, so does make sense to sell more ovens to cover the lengthy / costly process? unless it was not approved..

        • poppingtags on 23/08/2022 - 20:25

          It was just such a blatant copy of the Ooni - but you're right, I don't know if that alone warrants it being sued. Perhaps it didn't sell as well as they thought it would? They did have to discount it quite significantly.

          • huntabargain on 23/08/2022 - 20:30

            @poppingtags: I understand it didn't fly out of Coles shelves as they hoped, it was discounted multiple times. But BBQ Galore oven is another copy of the Ooni.

    • Corgsta on 23/08/2022 - 20:17

      Yeah that’s because your local Italian pizza restaurants don’t make Italian pizza. Like mine.

      Same goes for Chinese food usually.

  • cheekymonkey97 on 23/08/2022 - 18:02
    +1

    Wow, what a jump in price… Better off buying the Breville Pizzaiolo Smart Oven for this price.

    • prhino on 23/08/2022 - 18:30

      Electric? No thanks

    • huntabargain on 23/08/2022 - 19:34

      are you kidding?

      • cheekymonkey97 on 23/08/2022 - 19:38

        No, why would I be?

        • huntabargain on 23/08/2022 - 19:48
          +1

          The ONLY advantage of the Breville is you can use it indoor and it is much smaller than this oven. Max temp is 400c unlike this one 500c. Its is electric vs gas. It cost $999 and does not represent good value and limited to cooking only pizza, unlike a gas oven where you can use it to cook multiple meals, look at Gozney site for 10's of meals cooked in gas oven. Do you want more reasons?

          • eediot on 23/08/2022 - 20:46

            @huntabargain: I have the Breville. It is brilliant for Neapolitan style pizza. So good that I haven't bothered to fire up my woodfired oven since getting it.

            Was wanting an alternative to woodfire (it is a PITA) so was deciding between the Ooni 16 and the Breville at the time. I decided to go with the Breville as I didn't want to waste gas with the heat up time.

            If you can be bothered changing out gas cylinders on a regular basis, yeah go the Ooni, it's more versatile. I am just inherently lazy ( but not lazy enough to eat crap pizza)

            • huntabargain on 23/08/2022 - 21:26

              @eediot: Why you did not consider Koda 12 similar in size to Breville at half the price??
              My stone temp gets to 450c in 15 min, I bet the Breville won't take less than that to reach its claimed temp? I am using current gas bottle and made lots and lots of pizza, so changing a bottle every few month is not a big task for even the lazy! (could mitigate risk of running out while cooking by having spare bottle)..

              • eediot on 23/08/2022 - 21:45

                @huntabargain: I just imagined it would chew through gas. How long are your cooks? I cook, then eat, then make another, then eat. I do 6-8 pizzas over an hour or so, which would mean having the gas on for that long. Got used to doing it this way because the woodfired oven would just keep going. Guess I could pump out consecutive pizzas, but I like to chill and eat in between.

                • huntabargain on 23/08/2022 - 22:01

                  @eediot: If that works for you, there is nothing wrong with that. I don't cook 8 pizza at once tho, but if I am in this position, I would turn flame to lowest while eating, so take much less gas. But don't see the logic as guests would be waiting an hour for their pizza? Some ovens (suspect electric) need long time to recover between pizza! This oven takes 90 sec to cook pizza, probably couple of minute to recover stone heat then launch second one in.
                  I had commercial style elect pizza oven with top and bottom element but was not happy with its performance (max temp 350c), hence bought the gas one.

                  • apu on 23/08/2022 - 23:31

                    @huntabargain: I have the Breville and do pizzas weekly all year round - its a Friday night tradition in our family. I normally do around 8 pies per session.

                    I did consider the Koda 12/gozney but cost aside, the convenience of cooking indoors all year round is what sold me. I'm in Melbourne, and I don't miss going outside in the cooler/windier weather to cook pizzas. I have 3 webers in my alfresco with ziptrack blinds, yet I still avoid cooking outdoors in winter.

                    If Ooni were to release an AGA NG kit for this beast, then I'd buy one on special for fun/to use over summer. They've been talking about releasing a certified kit for ages and keep pushing it out.

                    I will say that the way the radiant heat works in the breville, you probably won't get as much leopard spotting as in a gozney/koda. Also, the breville will only fit a plate sized/11 inch pizza. But I knew what I was signing up for when I bought it.

                    • huntabargain on 23/08/2022 - 23:50

                      @apu: That is what I said initially, the only advantage of Breville is it can be used indoor. The original comment I was responding to was saying that don't buy gas oven and buy Breville one, which was absurd as they comparing different size ovens, (gas oven of same size as Breville is half the price $600 vs $1200).
                      TBH, for $1200 it is not good value for the size compared to $600 Koda 12 or $350 Arrosto, which is much more versatile and much higher temp.
                      I have outdoor covered rear patio with outdoor kitchen and cook pizza in winter (Sydney) and much more, steak, chargrilled chicken, roasted vegi, pitta bread, burgers and the list goes on.
                      Ooni USA sells Koda 16 NG version for USD 599, so hopefully will become available here in the future.

                  • eediot on 23/08/2022 - 23:35

                    @huntabargain: Nah they're not waiting an hour, we eat as we go. The Breville recovery time is good, I can throw in a pizza as soon as one's done cooking. The element below the stone keeps it hot (pizza is not shielding the heat)

          • superroach on 24/08/2022 - 01:30

            @huntabargain: Don't forget this and the roccbox take 30 plus minutes to reach temp…

            • huntabargain on 24/08/2022 - 08:03

              @superroach: My 12" gas oven Stone takes ~15min to reach 450c. I guess the 16" might take extra 5min.
              I have electric commercial pizza oven and it takes 30min to reach fraction of this temp, and no longer use it for pizza.

  • HappyJoyJoy on 23/08/2022 - 18:04

    Was thinking it was a high tech coffee machine or a drone

    • huntabargain on 23/08/2022 - 22:35

      Well made Italian style Pizza and well made Italian espresso / cappuccino requires well built appliances.

  • Dr-Bargain on 23/08/2022 - 18:43
    -3

    Good if you make pizza regularly.
    If you are making pizza once a week or every fortnight, better off with 100 electric pizza oven

    • huntabargain on 23/08/2022 - 19:39
      +1

      on the other hand, if you buy this oven and after mastering the technique, you would be making lots of pizzas more than once a week. All extended family and friends will invite themselves over for outstanding pizzas. You can also cook steak, chargrilled chicken, vegie, pitta bread, etc..

      • justtoreply on 23/08/2022 - 20:25
        +4

        Tldr: depends if you like your family

  • punkel on 23/08/2022 - 18:56

    KODA 12 $488 on Amazon if you want the 12 instead

  • AlwaysOnThePun on 23/08/2022 - 19:22
    +3

    This is definitely more for the enthusiast, but if you order this style of pizza (Neapolitan) regularly enough the economics work out ok.
    2x pizzas from a pizza shop, $50
    2x from this thing, $10 in ingredients and gas etc?
    So you're $40 ahead each time.
    Once a fortnight, so 26 times per year, works out almost $1000, pays itself off in approx 1 year.
    Obviously the more pizza you make the economics work better. Doesn't factor in time to make dough, learn it etc.
    You def want to enjoy the process as well as the outcome.

    • GregFiona on 23/08/2022 - 19:59

      in this case, go for Gozney Dome dual fuel 👌

      • huntabargain on 23/08/2022 - 20:07

        on a long waiting list for $2500 ?

        • GregFiona on 23/08/2022 - 20:46

          I have served my sentence(10 months wait since payment on “launch” day last year) 😂

        • GregFiona on 24/08/2022 - 06:33

          BTW it’s in stock now:
          https://au.gozney.com/products/dome?variant=39615266914489

          • Flyerone on 24/08/2022 - 08:57
            +1

            @GregFiona: Message me for a 5% off link if you want to buy Gozney.

          • Martyroz on 24/08/2022 - 09:00

            @GregFiona: Gozney promised a dual fuel natural gas… im still waiting for that. (own the ooni pro and ooni koda 12)

            • caprimulgus on 24/08/2022 - 11:34

              @Martyroz: How do you find the Ooni Pro vs Koda 12?

              • Martyroz on 24/08/2022 - 14:21
                +1

                @caprimulgus: I owned the pro and loved it. Mainly cooking on gas for the convenience. I bought the Koda12 purely for camping trips. It's very compact and great for pizza, and anything else you would normally bbq.

          • huntabargain on 24/08/2022 - 11:32
            +1

            @GregFiona: oh, did you need to say that! now I am contemplating whether to buy a second oven, between the Koda 16, and now the Dome, or save my $$ & keep Arrosto.
            On a serious note, would the Dome fit on SS kitchen bench 600x750 with lower shelf? and what is internal dimension of the stone, to see if it is worth the premium over Koda 16. Not sure if you could cook 2 pizza at same time using gas burner? Thanks

            • Martyroz on 24/08/2022 - 14:23

              @huntabargain: They would be very small pizzas. Check vito's comparison between dome and karu16 (similar to koda16)

    • chillybags on 23/08/2022 - 20:08

      Ive had pizza parties a few times and made for like 12 pizzas for 10 people. Would have got $200+ from local pizza shop (for worse pizza). I can make a margarita for about $2.50 each using fairly decent quality ingredients.

    • paddywide on 23/08/2022 - 20:11

      If you make pizza by yourself, the ingredient isn't cheap. if you use cheap flour, that will be $1.2, which can make 6 pizzas, if you buy triple 0 it will cost $3-3.5. Fresh mozzarella cost $6 which can make 3 pizzas, you also need shredded cheese $5 for 500g(My kids like this cheese, and a bag can make 6- 8 pizzas combined with using fresh mozzarella). Italian can tomato $2 for a can when on sale, it can make 3 pizzas, I usually use 1.5 can. That just for the base, to the topping, $3 for basil pot plant which can last 3 weeks if you make pizza every week. Pepperoni, chicken, beef, ham, can pineapple. It is just slightly cheaper than what you buy from shop. But of course, you get very fresh pizza, and it is fun.

      • Corgsta on 23/08/2022 - 20:34
        +2

        Good point. And you had me until “canned pineapple”. 😀

        The key to good pizza, and Italian style, is very good quality ingredients and not many toppings. When I was in Italy (didn’t even go to Naples) most pizza from restaurants had 1-2 ingredients. Fungi or salami or artichoke, not a big mix of things. When I’m near my old hood I go to a Greek supermarket and get a crate of fancy Italian passata (maybe San Marzano) that’s usually $3.60+ per bottle in other shops and it’s heaven in a bottle. Then you need buffalo mozzarella or fior di latte (cow mozzarella). My base making is pretty bad but I’m getting better, I think that’s the hard part.

        • howdydood on 23/08/2022 - 20:53
          +1

          Checkout Vito on Youtube for great videos on making/stretching pizza dough https://www.youtube.com/c/vitoiacopelli

          • Corgsta on 24/08/2022 - 21:34
            +1

            @howdydood: Thanks, will do.

            Talking YouTube videos on pizza, I like Brian Lagerstrom, especially one called “three breads, one dough”, I’ve made it a few times. The big dog anyway.

            Anyway I’ve also made his Chicago style deep crust pizza. It’s really bloody good:

            https://youtu.be/89RYM6k0tKA

            You’ll use most of a mozzarella ball in it, and it’s filling as hell. He makes a bunch of videos about other American style pizzas which, even though it’s “crappy American”, I’m keen to try.

        • huntabargain on 23/08/2022 - 20:55
          +1

          Download Ooni app or pizzapp+ you just enter all parameters eg ball size, how many balls, RT time/temp, CT time/temp, Salt %, Oil %, and the app will give you exact amounts to use inc corresponding yeast amount so don't over proof. I buy crushed tomato cans and make my own sauce, much better than any ready made @ much cheaper price. You are absolutely right, less is more when making pizza, otherwise will be soggy / not crispy.

          • wittyusername on 24/08/2022 - 07:03

            @huntabargain: What else goes in your sauce if you don't mind me prying? I'm awaiting my peel and heat gun and hopefully having pizzas tomorrow night!

            • huntabargain on 24/08/2022 - 08:11

              @wittyusername: There are many simple recipes, but I like to add salt, pepper, garlic powder, chilli (if you like spicy), Italian herbs mix, paprika, and simmer for 20 min to thicken the sauce. Then either slight beat with hand mixer or squeeze with spoon/fork to blend a bit. If sauce too runny could end up with too wet pizza (asking for trouble). Some drain a bit of liquid of the crushed tomato, but I don't.

            • unknown on 24/08/2022 - 11:10

              @wittyusername: Sauce comes down to taste preference really. Proper neopolitan is just crushed san marzano tomatoes and that's it.

              I don't overcomplicate it, just add a few basil leaves and a pinch of salt to a can of whole san marzanos (the crushed mutti ones are good as well), and use a stick blender for a second or two just to shred the basil and mix the salt. If using whole tomatoes, it's a good idea to squeeze the water out of them first. Canned tomatoes are already cooked so no need to cook the sauce again, some do to remove excess water, but you risk making something tasting more like a pasta sauce. Other common things to add include olive oil and garlic, but I prefer to just add them to the toppings if it's called for.

        • paddywide on 23/08/2022 - 21:22
          +1

          Pineapple may be banned to post on any Italian website. :) But my kids like it.
          Yes, Neapolitan pizza has few toppings. To me, I like basil, fresh mozzarella, fetta, and a little processed meat, which is totally against my kids' favour. Are you talking about dough making? It shouldn't be hard, as it has less making, all is about formula and time. 60-70% water depends on how high temp you are going to cook. yeast dissolved in warm water and pinch of salt. Hand mix all until the dough looks smooth which takes 10 mins. leave in a bowl, wrapped it and make some holes on top, leave it for 4 hrs, split it and transfer to another container and leave in fridge for at least 1 day.

      • TEER3X on 24/08/2022 - 20:07

        I think you mean double 0 flour?

        Also, my pizzas cost more to make than Domino's/pizza hut when on sale

      • huntabargain on 25/08/2022 - 12:10

        Gush, you really load your pizzas with lots of sauce, cheese and multiple toppings. Wonder what size is that and where you cook it? If it is 10-11" size pizza and cooked in a pizza oven for 1.5-2min would assume to be too soggy!

  • huntabargain on 23/08/2022 - 21:11

    I bought the BBQ Galore oven few months ago and happy with it, but I am very tempted to buy Ooni Koda 16 for its size as its easier and more forgiving to cook in larger oven. I guess they are higher inside as well! So would be more suitable to cook other meals with cast iron.
    This is great price for Koda 16, shall I buy and sell my other oven (not sure how much could get back for it)!!

    • caprimulgus on 23/08/2022 - 21:16

      Get the Koda 16, keep the Arrosto as a second oven for portable use (much more portable) and running two ovens at once (pumping out pizzas for a party)! :)

      That's how I would justify it to myself to keep both! :P

    • The Captain on 23/08/2022 - 21:42

      Are you happy with the pizzas from the Arrosto?

      • huntabargain on 23/08/2022 - 21:45
        +2

        Yes there is a learning curve with the whole process, from making dough, stretching, launching, rotating / turning, tried many recipes, techniques, flame management but finally getting the hang of it and making amazing pizza now. I thought bigger oven would be more forgiving though.

        • BlackorRed on 23/08/2022 - 22:42

          can you guide me your flame management pls? thats more important

          • huntabargain on 23/08/2022 - 22:43

            @BlackorRed: which oven you have?

            • BlackorRed on 23/08/2022 - 22:43

              @huntabargain: Arrosto

              • huntabargain on 23/08/2022 - 22:50
                +3

                @BlackorRed: I heat oven on high till stone temp reach say 450c check with laser thermometer. Then turn flame to lowest (secret low) ie pass highest towards off position. Then launch pizza in. Then keep turning every 20s so you don't burn the rear crust near the flame. Check bottom of the pizza that its crispy enough. Some times when I cooked very thin pizza it tear and sauce/topping go through to stone, this happen if I try to turn soon enough after launching. Last few Pizza I cooked, I used pizza mesh under the pizza so I could turn pizza sooner, then I can remove the mesh at the end to get the bottom more crispy. Hope that makes sense to you?

  • gasman70 on 23/08/2022 - 21:18
    -1

    How much would one of these cost Ooni to make? $20?

    • henno on 23/08/2022 - 21:36
      +3

      I would wager you couldn't personally make a single compliant gas fitting for 10 times that.

      • gasman70 on 24/08/2022 - 08:11

        But I am sure I could buy one for much less than your guestimate.

    • huntabargain on 23/08/2022 - 21:39
      +2

      Not sure how much, obviously there is decent profit margin. Have you considered getting into this business gasman ? we will buy the same of you for $50 :)

  • [Deactivated] on 23/08/2022 - 23:01
    +1

    rofl, $1K for an Ooni haha.
    It's a nice pizza oven, but in no way is this worth a grand.

    • huntabargain on 23/08/2022 - 23:19

      Would you care to suggest what other ovens similar in size?
      Gozney Dome for $2,500?

    • fox81 on 24/08/2022 - 08:52

      twice the price of the 12in oven

      • huntabargain on 24/08/2022 - 11:08
        +1

        If you compare the internal area of the oven, (16x16)/(12x12)=1.8, better ratio than cost ratio ($939/$600)=1.6, also its stone is thicker and you get 2 burners vs 1 burner.

  • apu on 23/08/2022 - 23:23

    When is Ooni actually going to release the AGA certified NG kit for this? I don't have a problem splashing the cash but I want the convenience of NG.

    • Irishness on 24/08/2022 - 09:05

      That's what I want too, what's annoying is that the NG kit is just a large diameter injector nipple, hose & regulator but it requires AGA to test the oven & certify. Given NG burns at a lower temp AFAIK it would pass ok yet no kit exists yet. I wonder if any gas fitter would do it, unlikely I guess if not AGA certified

    • Martyroz on 24/08/2022 - 09:14

      IKR. This product is out in most other markets… why the delay here? same with Gozney.

      • Irishness on 24/08/2022 - 09:45

        my guess either cost/time to get AGA certified or they just haven't bothered as my understanding is AGA are slow & require all kinds of hoops to be jumped through. Stupid as if it's NG certified in other countries then what's the issue, lets not get into the whole new LCC27 / POL LPG gas fittings……..

  • huntabargain on 30/08/2022 - 16:15

    Thanks OP, bit the bullet and bought one.

  • Ss-ss on 31/08/2022 - 09:45

    Thanks OP, been waiting a while for a good deal on one of these ! Got one but have to wait as there's a 10day delay on dispatch.

    • huntabargain on 31/08/2022 - 13:09

      Where did you get this info reg dispatch?

      • Ss-ss on 31/08/2022 - 16:25

        Was on the confirmation email

        • huntabargain on 31/08/2022 - 17:05

          ok seen that, hopefully it is generic email and does not reflect actual dispatch date.

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