expired
Costco Members: Ooni Koda 12 Gas Powered Pizza Oven & Pizza Peel
$330
$400
17% off
+ Free S&Hat Costco Wholesale
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+ Free S&Hat Costco WholesaleDeal Details
Costco Wholesale has for their Members: Ooni Koda 12 Gas Powered Pizza Oven & Pizza Peel (UU-P06A00) on sale for $329.99. Shipping is free.
Thanks to Community Member TealApparel9002 for finding this deal
Note, must login to your account with an active Costco Membership to view sale prices.
Key Features:
Thanks to Community Member TealApparel9002 for finding this deal
Note, must login to your account with an active Costco Membership to view sale prices.
Key Features:
- Ooni Koda 16 Gas Powered Pizza Oven & Peel:
- Heats to 950 Degrees in 20 Minutes, Can Cook a Pizza in 60 Seconds
- 16.5" x 16.5" Cooking Surface
- 29,000 Maximum BTU
- Ooni Koda 12 Gas Powered Pizza Oven & Pizza Peel:
- Heats to 950 Degrees in 15 Minutes, Can Cook a Pizza in 60 Seconds
- 13.25" x 13.25" Cooking Surface
- 13,000 Maximum BTU
- Costco Wholesale has for their Members: Ooni Koda 16 Gas Powered Pizza Oven & Peel (UU-P0AB00) on sale for $479.99. Shipping is free.
Editor's Notes
Written by Corwin | Staff- About this deal:
- Our research indicates that the Ooni Koda 16 Gas Powered Pizza Oven & Peel (UU-P0AB00) is priced $118.96 lower (19.8% savings) than the next best available price from a reputable merchant with prices starting from $598.95 at the time of this post.
- Refer to the forum thread for additional details and discussion.
- About this store:
- To view Costco Wholesale's return policy click here. -Corwin
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Costco Wholesale has for their Members: Ooni Koda 12 Gas Powered Pizza Oven & Pizza Peel (UU-P06A00) on sale for $329.99. Shipping is free.
Thanks to Community Member TealApparel9002 for finding this deal
Note, must login to your account with an active Costco Membership to view sale prices.
Key Features:
Thanks to Community Member TealApparel9002 for finding this deal
Note, must login to your account with an active Costco Membership to view sale prices.
Key Features:
- Ooni Koda 16 Gas Powered Pizza Oven & Peel:
- Heats to 950 Degrees in 20 Minutes, Can Cook a Pizza in 60 Seconds
- 16.5" x 16.5" Cooking Surface
- 29,000 Maximum BTU
- Ooni Koda 12 Gas Powered Pizza Oven & Pizza Peel:
- Heats to 950 Degrees in 15 Minutes, Can Cook a Pizza in 60 Seconds
- 13.25" x 13.25" Cooking Surface
- 13,000 Maximum BTU
- Costco Wholesale has for their Members: Ooni Koda 16 Gas Powered Pizza Oven & Peel (UU-P0AB00) on sale for $479.99. Shipping is free.
Editor's Notes
Written by Corwin | Staff- About this deal:
- Our research indicates that the Ooni Koda 16 Gas Powered Pizza Oven & Peel (UU-P0AB00) is priced $118.96 lower (19.8% savings) than the next best available price from a reputable merchant with prices starting from $598.95 at the time of this post.
- Refer to the forum thread for additional details and discussion.
- About this store:
- To view Costco Wholesale's return policy click here. -Corwin
Community Voting
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Top Comments
i need a helper if I have a party as i cannot manage to keep the fire going and.bake pizzas. I am not using this oven but a modified bakerstone pozza oven that comes with its base. This oven has a better uniform temperature and I can get it to very hot if I want to. You however do not want to get it too hot. I get the best results at 850F. I get that oven to 1000F to burn all the char after I am done baking. The stones then get clean again. A barbecue will never allow you to get that high and you won't be baking true Napolitano pizzas that cook in about 60seconds. Do not buy the pizza dough at the store. Make your own and use pizza flour. I buy mine in 55 pounds bags (Caputo flour 00). That is only 35 dollars. I also use Caputo yeast. Water and salts are important too. I use RO water from my well and Himalayan salt. I use 72h fermentation, but I also have had good luck with poolish and biga recipes. Buy also semolina for stretching the dough. I use 67-70% hydration dough. Learn how to make the dough and to ball it. As others mentioned use san marzano tomatoes and good mozzarella cheese and olive oil. I like to add basil leaves before serving.
Btw, for the 16 it looks like they include one of those turning peels, but you'll still need a launcher peel (like the one that comes with the 12) to get the pie into the oven.
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146 Comments
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These things get so hot, pizzas cook in almost no time whatsoever. The prep is what can take a lot of time, so I'll often make a bunch of toppings and make pies one weekend, then have lunch for days, then enough prepped toppings to make another round the following weekend. Either that, or have some friends over and everybody can build their own pies at once (bought 4 peels for this exact reason).
Not sure if this would be a big difference, but ut does seem to get great reviews
It has a purpose. The main thing being the max temp. If you're trying to do your best recreation of a Neapolitan style pizza you need temps hotter than the ones from a kamado. If you're reheating a Digiornos frozen pizza, I guess your Kamado is fine for that.
Real pizza ovens work fundamentally differently. Outside of the stone there's really no thermal mass to warm up so preheating only takes around 15-20 minutes. Also, they don't heat evenly which is a good thing when cooking a pizza. Heat is primarily reflected off the top of the oven which applies more of it onto the moisture-rich toppings. The crust also sits right next to the flame which gives the leoparding that people generally only see from gourmet pizza restaurants.
I've been thinking of getting a pizza oven for quite some time and this deal just pushed me over the edge. I'm not fooling myself here. There's no way I'm going to save money by getting this. However, I'm really looking forward to learning how to cook a proper pizza and not having to deal with the hassle of ordering from a place and being limited by their menu.
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As described above, I finally fixed the issue by installing an after-market door. Now I can get those temps in 15-20 minutes.
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i need a helper if I have a party as i cannot manage to keep the fire going and.bake pizzas. I am not using this oven but a modified bakerstone pozza oven that comes with its base. This oven has a better uniform temperature and I can get it to very hot if I want to. You however do not want to get it too hot. I get the best results at 850F. I get that oven to 1000F to burn all the char after I am done baking. The stones then get clean again. A barbecue will never allow you to get that high and you won't be baking true Napolitano pizzas that cook in about 60seconds. Do not buy the pizza dough at the store. Make your own and use pizza flour. I buy mine in 55 pounds bags (Caputo flour 00). That is only 35 dollars. I also use Caputo yeast. Water and salts are important too. I use RO water from my well and Himalayan salt. I use 72h fermentation, but I also have had good luck with poolish and biga recipes. Buy also semolina for stretching the dough. I use 67-70% hydration dough. Learn how to make the dough and to ball it. As others mentioned use san marzano tomatoes and good mozzarella cheese and olive oil. I like to add basil leaves before serving.
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i need a helper if I have a party as i cannot manage to keep the fire going and.bake pizzas. I am not using this oven but a modified bakerstone pozza oven that comes with its base. This oven has a better uniform temperature and I can get it to very hot if I want to. You however do not want to get it too hot. I get the best results at 850F. I get that oven to 1000F to burn all the char after I am done baking. The stones then get clean again. A barbecue will never allow you to get that high and you won't be baking true Napolitano pizzas that cook in about 60seconds. Do not buy the pizza dough at the store. Make your own and use pizza flour. I buy mine in 55 pounds bags (Caputo flour 00). That is only 35 dollars. I also use Caputo yeast. Water and salts are important too. I use RO water from my well and Himalayan salt. I use 72h fermentation, but I also have had good luck with poolish and biga recipes. Buy also semolina for stretching the dough. I use 67-70% hydration dough. Learn how to make the dough and to ball it. As others mentioned use san marzano tomatoes and good mozzarella cheese and olive oil. I like to add basil leaves before serving.
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Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!