expired
Costco Members: Ooni Koda 12 Gas Powered Pizza Oven
$270
$399
32% off
+ Free S&Hat Costco Wholesale
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+ Free S&Hat Costco WholesaleDeal Details
Costco Wholesale has for its Members: Ooni Koda 12 Gas Powered Pizza Oven on sale for $269.99. Shipping is free.
Thanks to community member l3wand0w5k1 for sharing this deal
Note, must login to your account with an active Costco Membership to view sale price.
Features:
Thanks to community member l3wand0w5k1 for sharing this deal
Note, must login to your account with an active Costco Membership to view sale price.
Features:
- 13,000 Maximum BTU
- 13.25 x 13.25 cooking surface
- 10mm stone baking board
- Heat control dial
- Cooks pizza in 60 seconds
- Reaches 950°F in just 15 minutes
- Uses Propane Gas. Tank Not Included
- Ooni Koda Gas Pizza Oven
- Stone baking board
- Propane tank gas regulator and hose
Editor's Notes
Written by SubZero5 | Staff- About this deal:
- Matches previous Frontpage Deal.
- About this store:
- To view Costco Wholesale's return policy click here.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Costco Wholesale has for its Members: Ooni Koda 12 Gas Powered Pizza Oven on sale for $269.99. Shipping is free.
Thanks to community member l3wand0w5k1 for sharing this deal
Note, must login to your account with an active Costco Membership to view sale price.
Features:
Thanks to community member l3wand0w5k1 for sharing this deal
Note, must login to your account with an active Costco Membership to view sale price.
Features:
- 13,000 Maximum BTU
- 13.25 x 13.25 cooking surface
- 10mm stone baking board
- Heat control dial
- Cooks pizza in 60 seconds
- Reaches 950°F in just 15 minutes
- Uses Propane Gas. Tank Not Included
- Ooni Koda Gas Pizza Oven
- Stone baking board
- Propane tank gas regulator and hose
Editor's Notes
Written by SubZero5 | Staff- About this deal:
- Matches previous Frontpage Deal.
- About this store:
- To view Costco Wholesale's return policy click here.
Community Voting
Deal
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+86
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Top Comments
Use more flour than you think you need when starting to help keep things from sticking (yes, it will burn on the bottom and be a little bitter... when your skills improve, you can fix that later), move quickly (mis en place), always give your wood peel a little shake before throwing your pie on the deck - because dealing with a mess on a 950' oven deck is no fun, and DONT turn your back... perfection to charred to a crisp / on fire is seconds.
If you get really into it, I have a really geeky pizza dough calculator [google.com] that I put on the forums / reddit a while back and still get requests from all over the world for - but it's probably for the next level geek using a ferment / poolish when making dough. There's a guy with a great free PizzaApp+ app on ios / android to help calculate your ingredients for basic dough.
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100 Comments
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We lived in VA and left it covered on our deck and now live in TX. Should be totally fine even in the snow.
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Bought a used automatic bread machine specifically to make dough for this. Ingredients in and 2 hours later the dough is ready to go.
Useful tip : Flip the stone over at the beginning of each baking session.
This way any stuff (flour, toppings, corn meal) that got stuck on the stone will be already burned off for your next session.
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Our community has rated this post as helpful. If you agree, why not thank
Use more flour than you think you need when starting to help keep things from sticking (yes, it will burn on the bottom and be a little bitter... when your skills improve, you can fix that later), move quickly (mis en place), always give your wood peel a little shake before throwing your pie on the deck - because dealing with a mess on a 950' oven deck is no fun, and DONT turn your back... perfection to charred to a crisp / on fire is seconds.
If you get really into it, I have a really geeky pizza dough calculator [google.com] that I put on the forums / reddit a while back and still get requests from all over the world for - but it's probably for the next level geek using a ferment / poolish when making dough. There's a guy with a great free PizzaApp+ app on ios / android to help calculate your ingredients for basic dough.
Last time this was offered, it sold out in less than 2 hours after posted.
does anyone know if you can run multiple pizzas back to back? my biggest beef with my OG is that the stone loses too much heat in between bakes. I need a good 5 min or so to make sure it's back up to temp. I'm sure as soon as I know it'll be sold out anyway =D
does anyone know if you can run multiple pizzas back to back? my biggest beef with my OG is that the stone loses too much heat in between bakes. I need a good 5 min or so to make sure it's back up to temp. I'm sure as soon as I know it'll be sold out anyway =D
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