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Your steps

Set up your oven

Watch the video below to help you get set up and light your Koda 12.

Make sure your oven has been lit for at least 30 minutes. Check that the baking stone has reached the ideal temperature (752°F/400°C) with an Ooni Infrared Thermometer.

This oven is for outdoor use only.

Using a Koda 12 indoors is not safe.

Shape your base

Before you start, remove any jewelery on your hands. It’s also essential to dust your surface and hands generously with flour or semolina. Then follow these steps below.

Holes in your base? If it's small, pinch it closed! Bigger? No matter the scenario, your dough can be salvaged. Turn it into a Recovery Calzone!

Top your pizza

Before topping, move your shaped base onto a floured peel. See our tips below to check your base doesn’t stick before you launch.

For a margherita, top lightly with your pizza sauce, mozzarella and some fresh basil leaves.

Top your pizza

Launch your pizza

It's time to slide your pizza off the peel and into the oven. This can be a tricky part of the cook. After making sure your base hasn’t stuck, aim to slide the pizza into the middle of the baking stone.

Launch your pizza

Cook your pizza

For an even cook, use your peel to take the pizza out and turn it every 20-30 seconds. You can also use an Ooni Pizza Turning Peel to turn pizzas while still in the oven.

Your Neapolitan-Style pizza will be ready in as little as 60 seconds. If you want to cook a second pizza, make sure the stone gets back up to 752°F (400°C) and monitor your fuel levels.

Cook your pizza

Uneven bake?

Try adjusting your cooking technique with these tips: Why is the top of my pizza burning while the base remains undercooked?

You made it!

Enjoy your pizza! You should be proud of yourself for making it from scratch!


What's Next?

Now that you know the basics, here's what comes next.


Are we missing something?

We'd love your feedback to improve this pizza making guide.

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