Here’s a pizza bake from start to finish in my @oonihq Koda 2 Pro pizza oven. This is the 7th or 8th Ooni I’ve owned (starting way back with the very first pellet-fired model), and it’s my favorite so far. It’s gas (I’m running mine on a regular LP tank), which I frankly prefer to wood, coal, or pellets for these backyard ovens. Easier start up and maintain heat, which means I’m more likely to use it often. It’s also adjustable on the fly so you can preheat really hot and drop the flame down low when the pizza goes in if you prefer a style with a crisper bottom crust and more even golden brown color, like New York or a neo-Neapolitan. When it comes to pizza, wood doesn’t make any discernible difference in flavor anyway. A proper wood fire should be mostly smoke-free and the pizza is not in there long enough to pick up any discernible smoke flavor. This oven is an upgrade from my previous fave pizza-focused oven, the Koda 16. At 18 inches it’s two inches wider, which gives plenty of room for maneuverability, larger pizzas, or dual personal pizzas. It has flame bars on both sides for more even heating, a glass heat shield so you can see the action, and a built-in ambient temp thermometer as well as a probe thermometer for keeping track of the temp of meat or other things you cook in it. I’m also a fan of the Karu series of ovens which are multi-fuel and have a taller ceiling so you can do things like roast a whole chicken or a tall loaf of bread. (IE the Koda is my choice for pizza fanatics and Karu for folks who want more versatility). You can get the full recipe for the no-knead Neapolitan dough with a full length video for free on my Patreon. #ooni #sponsored #ad