Ooni Koda 16 Pizza Oven Tuning with Flap | Salami Pizza Starter Set “HUBERTUS” + FREE template for self production
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OUR OONI KODA 16 PIZZA OVEN DOOR / DOOR TEMPLATE TO BUILD YOURSELF + SALAMI PIZZA SET “HUBERTUS” | WITH LITTLE EFFORT TO AN EVEN BETTER PIZZA EXPERIENCE
Yes, what works for BMW, Mercedes, VW etc. to increase performanceThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info also works for the Ooni Koda 16 pizza oven. More “pizza power” thanks to pizza oven tuning.
The most important thing first with our disclaimer on instructions and construction plans: The company Webdeals Shops GmbH and its idea providers assume no liability and warranty for the correctness of the constructions and safety or function of the construction instructions and construction plans provided free of charge. Basically all ideas, constructions, building plans, instructions and parts lists are constructed, built and described by us or our customers as well as provided information by the respective idea givers themselves. By downloading our instructions or rebuilding on the basis of these instructions, you accept this disclaimer!
How did the design of this Ooni Koda 16 flap come about?
Air and cold on the hillside “rinsed” the heat out of the large oven opening – having enough temperature in the oven and the pizza stone was a problem.
We love pizza – especially pizzas with our salami varieties. To bake a crispy, fluffy pizza, you need a lot of heat – around 450 degrees. Since this is not possible with the standard kitchen oven, we bought an Ooni Koda 16 pizza oven from 1minute.pizza.
Our enthusiastic pizza fan employee lives on a slope and has a terrace. Unfortunately, there is a small problem there. It is very “windy” every day, which is not ideal for operating the Ooni Koda 16 with its large oven opening.
You always have to operate the Ooni Pizza Oven Koda 16 on maximum flame (high gas consumption) to get the necessary 450 °C heat in a reasonable time. In addition, the ideal heat distribution on the stone floor is a problem.
So he thought about something and looked for a creative solution. It took a little time to find the right holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info for the necessary heat flow (air circulation), but now the pizza heat power management works very satisfactorily.
We will now list the necessary components for the Ooni Koda 16 “Oven Hatch” here and include a printed paper template for homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info made manufacturing in the “Pizza Salami Starter Box” free of charge.
Pizza oven door: The result with the DIY solution on the Ooni Koda 16 Pizza Oven
We at AlpenSepp have made the following observations with this pizza oven flap solution:
- Much faster heat-up time ONLY with smallest flame.
- Significantly lower gas consumption – operate ONLY on the lowest gas setting. Oven otherwise gets too hot.
- The stone base gets much more evenly hot
- The edge of the pizza rises much more evenly, because the heat is available more evenly throughout the entire pizza oven space.
The costs of the components can be classified as very low. You can either cut the sheet metal yourself with a flex or have it made by a sheet metal fabricator according to the paper template.
Pizza oven flap for Ooni Koda 16 – parts list
Note: We have chosen everything incl. screws and nuts of stainless steel qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
- 1 pc. Flap plate made of 1 mm sheet steel (we used V2A stainless steel) copied from the paper template
- 2 pcs. Box strap 150 mm (not 200 mm) from Alberts art. no. 347338 (not stainless steel)
- 4 pcs. M5x10 cylinder head screw for fixing the box straps to the Koda 16 oven.
- 4 pcs. M5x10 cylinder head or countersunk head screws for connecting the sheet metal to the box hinge (depending on how you want the screws on the outside of the flap)
- 8 pcs. M5 nuts
- 2 pcs. M5x20 grub screws (stop adjustment to produce the right tilt angle of the flap mounted on the middle hole of the box hinge).
- 1 pc. M4x40 pan head screw with 1x M4 nut for attaching the wooden knob
- 1 pc. Wooden knob with M4 thread
Your template for the Ooni Koda 16 oven flap from AlpenSepp. Our gift for you!
You also want to make this solution for your Ooni Koda 16 and fancy a bit of “project work”. Simply add the Salami Starter Pizza Box “HUBERTUS” to your shopping cart and we will include the oven flap template FREE of charge.
The detailed instructions for assembling the oven door or for fitting it to the Koda 16 are also on the template!
SALAMI STARTER PIZZA BOX “HUBERTUS” | GAME SALAMI VARIETIES FOR WILD SALAMI PIZZAS + GRATED CHEESE MIXTURE | PERFECT FOR ALL OONI PIZZA OVENS
Yes it’s true, many people believe or think that pizza with salami is THE delicious classic pizza that you can’t go wrong with. It is even dismissed as fast food in our country. A very bad mistake.
With the salamis in this pizza starter box, you have premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info salami varieties for the pizza topping in your hands that will leave you speechless when you enjoy your pizza.
The most important thing for a great salami pizza, apart from the dough and the oven, is to use high-quality cheese and salami. Pure pork salamis are counterproductive.
Depending on the taste of the pizza, various classic salamis or spiced salamis can be used, e.g. with black pepper, chilli, garlic, etc.
Ooni Pizza: The truth about excellent pizza with the ultimate gourmet experience
The truth is, as so often in life, very simple. The 2 most important ingredients of a high end pizza are the dough and the 500°C pizza oven. Without these 2 ingredients you will not experience it.
There is no limit to creativity when making the pizza sauce. Generally speaking, homemade always tastes better.
For mozzarella, we recommend using the high-quality mozzarella balls in liquid. We have tested many “MOZZE cheap balls” – that simply does not bring best taste results.
Allow the mozzarella to drain for a long time (a few hours at room temperature) before using. Grated (smoked or spicy) cheese or can be added to spice up the flavour.
For pizza WOW results in terms of taste and look good, it is important to follow the correct sequence.
Always pour the tomato puree sparingly onto the hand-pulled dough first, then add the cheese and only then the toppings.
The Ooni team consists of ingenious innovators who also light your fire!
The Ooni company has revolutionised the outdoor cooking landscape in recent years by launching the world’s first portable pellet pizza oven.
Six years later, they have now expanded the outdoor pizza oven category with the introduction of more pizza oven models.
Ooni innovations include the Ooni Fyra, Ooni Koda 12, Ooni Koda 16, Ooni Karu, Ooni Karu 16 and Ooni Pro pizza ovens, as well as a comprehensive range of optimal accessories, pizza tools, etc. to provide the maximum pizza experience for the many pizza fans.
Each family of pizza ovens is carefully designed to meet all the requirements of cooking with fire. Whether you prefer to cook with wood, pellets, charcoal or gas, Ooni ovens will complete your pizza passion or open flame cooking experience.
PIZZA
… a little history with background information.
A pizza is a flatbread made of simple yeast dough from Italian cuisine with a spicy topping before bakingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info. Today’s internationally widespread variant with tomato sauce and cheese as the base probably originates from Naples. In 2017, the Neapolitan art of pizza making was included by UNESCO in the representative list of the Intangible Cultural Heritage of Humanity.
Pizza drizzled only with olive oil and topped with slices of tomato and oregano or basil has been recorded since around the mid-18th century, when tomato became popular in southern Italy.
A pizza that corresponds to today’s ideas is said to have been made for the first time in Naples on 11 June 1889 by pizzaiolo Raffaele Esposito of the Pizzeria Brandi, who is said to have been commissioned to serve a pizza to King Umberto I and his wife Margherita.
Through Italian emigrants, pizza also spread to the USA towards the end of the 19th century. After the Second World War, pizza also became better known in Europe outside Italy.
Pizza magic
Pizza is traditionally baked in a wood-fired pizza oven. The Ooni pizza ovens imitate these ovens in an incredible way.
Supplementary information on making pizza and pizza art with OONI
Pizza Back Qualifikation
What qualifies me to bake a perfect pizza?
You don’t have to be Italian, and you don’t have to be a pizzaiolo trained in home-made pizza making. But the same applies here: Try and practice makes perfect.
Our promise: Once you get the hang of it, your friends will ask you to make a pizza again and again.
Pizza is a science in itself and most of the ones in restaurants are not really any good.
The internet is a great help with its YouTube pizza films and texts. However, if you think you can just pick up a quick recipe on the internet and start cooking with tomato sauce, cheese and garnishes, you are seriously mistaken.
Pizza still has upward potential. You don’t have to reinvent the wheel, but you have to be interested in it.
How to describe a perfect pizza?
Quite simple: Something incredibly “Crosses & Fluffy & Fine” with a taste explosion on the palate.
You read that right. It’s primarily about the pizza dough, dough, dough and again the dough.
The dough is the most important basis for the pizza. Of course, the quality of the cheese and the topping ingredients is very important. But if the dough doesn’t fit, even the most expensive mozzarella is no use.
And with the dough, you have to learn to work with feeling. In other words: Absolute ban on rolling pins and pasta walkers or anything else that could crush the dough.
Versions of perfect pizza dough
There are many versions of pizza dough and many are usable
In the end, you can only conjure up something good and tasty from good, high-quality ingredients. The same applies to the ingredients for the pizza dough.
There are big differences in flour. The most important, apart from taste, is the gluten factor. The “gluten” in flour ensures that the dough is bakeable and tough. Gluten ensures that the dough is elastic and rises.
When making pizza dough, it is recommended to use Italian wheat flour type 00 (or Tipo 00). Another tip: Good pizza doughs have very little yeast in the recipe.
Top Rezept Pizza Poolish Teigherstellung Original Pizza Neapel Rezept Top Rezept Pizza mit Wildsalami
Final preparation of the pizza
Shaping the pizza dough into a pizza is not that difficult
There is only one thing to say here – practice, practice and practice. With practice comes confidence in handling the pizza dough right through to spinning (youtube)
Forget about rolling pins or pasta walkers or other tools that squash the dough.
This video is, in our opinion, the best and easiest to explain and it usually worked for our clients on the first try.
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