Ooni Koda 12 recipes start with Ooni’s Classic Pizza Dough, a simple tomato sauce and pizzas baked at about 752°F (400°C), as laid out in the official Essentials Guide. The same guide also covers a shrimp dish cooked at a lower heat.
Ooni’s guide also includes a cayenne shrimp dish cooked at 572°F (300°C), so one oven covers pizza and seafood. This page summarizes Ooni’s published recipes and flags where its sources disagree on temperature. For gas and fire safety, follow the manual that came with your oven.
Classic Pizza Dough for Ooni Koda 12 Recipes
Ooni’s Classic Pizza Dough uses 607 g of “00” flour, 364 g of water, 18 g of salt and 20 g of fresh yeast, according to the Koda 12 Essentials Guide. The guide calls it the go-to pizza dough at Ooni HQ, and every pizza among these Ooni Koda 12 recipes starts from it.
The ingredient list for these Ooni Koda 12 recipes is written for either five 12-inch pizzas at 250 g per dough ball or three 16-inch pizzas at 330 g per ball. Check the yield for your Ooni Koda 12 recipes before you divide the dough, because the ingredient total does not match the five-ball figure. For a larger batch of the same classic dough, the Ooni Karu 12 pizza dough recipe scales it to eight 250 g balls.
| Ingredient | Weight | Volume or count |
|---|---|---|
| “00” flour (or strong white) | 607 g | 21.4 oz |
| Water | 364 g | 12.8 oz |
| Salt | 18 g | 4 tsp |
| Fresh yeast | 20 g | 0.7 oz |
If fresh yeast is not available, the guide suggests 9.2 g of active dried yeast or 7 g of instant dried yeast. The method is the same for both.
- Put two-thirds of the water in a large bowl. Bring the remaining third to a boil, then add it to the cold water so the mix is warm enough to activate the yeast.
- Whisk the salt and yeast into the warm water.
- Add the flour. Mix by hand for about 10 minutes, or in a mixer with a dough hook for 5 to 10 minutes, until the dough is firm and stretchy.
- Cover and let it rise in a warm place for 1 to 2 hours, until it has roughly doubled.
- Divide into 3 or 5 pieces, cover each one, and let them rise for another 20 minutes until doubled.
Classic Pizza Sauce for Ooni Koda 12 Recipes
Ooni’s Classic Pizza Sauce simmers canned whole plum tomatoes with garlic, olive oil, salt and sugar for 20 minutes on low heat. The guide recommends San Marzano tomatoes. It is the base for the burrata pizza, one of the Ooni Koda 12 recipes below.
Fry the crushed garlic in the warm oil until soft but not brown. Crush the tomatoes in the pan with a masher or fork, add the remaining ingredients, and simmer until the flavor has deepened and the sauce has thickened slightly.
- 1 garlic clove, crushed or finely chopped
- 1 tbsp olive oil
- 2 cups (400 g) canned whole plum tomatoes
- 0.5 tsp salt and 1 heaped tsp sugar
- A pinch of black pepper and a handful of chopped basil
Burrata and Pumpkin Pizzas From the Koda 12 Recipes
Ooni’s burrata and pumpkin pizzas each make one 12-inch pizza from 250 g of Classic Pizza Dough, and both bake at about 752°F (400°C) on the stone. The toppings differ, but the dough and oven setting are the same.
Burrata Pizza
Burrata is added after baking, so take it out of the fridge early so it is not too cold.
- 250 g Classic Pizza Dough, stretched to 12 inches
- 5 tbsp (90 ml) Classic Pizza Sauce
- 2 to 3 slices prosciutto
- 9 oz (150 g) burrata
- A handful of small basil leaves and 2 tbsp (40 ml) extra virgin olive oil
Spread the sauce evenly over the base, slide it into the oven, and rotate it regularly. Once cooked, lay the prosciutto on top, add the burrata, scatter the basil and finish with a generous drizzle of olive oil.
Pumpkin, Zucchini and Chile Pizza
Of all the Ooni Koda 12 recipes, this pizza uses a roasted pumpkin purée as the base instead of tomato sauce. Mix the purée with olive oil and a crushed garlic clove before spreading it over the dough, leaving a 1 cm border so the crust can puff. Top with thin zucchini rounds, one finely chopped chile and 1 tbsp of pine nuts, then finish with olive oil, salt and pepper after baking.
Oven Temperatures for Ooni Koda 12 Recipes
Ooni’s Essentials Guide suggests about 750°F (400°C) for Neapolitan-style pizza (see our Neapolitan pizza dough recipe), while the pizza recipes in the same guide use 752°F (400°C). Ooni’s recipe blog uses a much hotter 850°F to 950°F (450°C to 500°C) for its mashed potato pizza, so the target for Ooni Koda 12 recipes depends on what you cook.
The 752°F and 750°F figures are effectively the same target. Ooni says to aim for at least 750°F (400°C) at the center of the stone before you launch a pizza, and an infrared thermometer lets you check it quickly.
| Recipe | Stone or oven target | Source |
|---|---|---|
| Classic, burrata and pumpkin pizzas | About 752°F (400°C) | Essentials Guide, recipe pages |
| Robuchon-style mashed potato pizza | 850°F to 950°F (450°C to 500°C) | Ooni recipe blog |
| Cayenne-spiced shrimp | 572°F (300°C) | Essentials Guide, shrimp recipe |
| Design maximum | 950°F (500°C) | Essentials Guide, safety notes |
Cayenne-spiced Shrimp in the Oven
Among Ooni Koda 12 recipes, the cayenne-spiced shrimp dish serves four as an appetizer, cooks at 572°F (300°C) and uses 500 g of peeled shrimp with the tails left on. The oven runs much cooler than it does for pizza.
The guide uses the Ooni Sizzler pan inside the oven and says the Ooni Grizzler or Ooni Skillet also works. Warm the olive oil in the pan while the oven preheats, then add the marinated shrimp to the hot pan.
- Preheat the oven to 572°F (300°C), or 392°F (200°C) in a conventional oven. Warm 2 tbsp (35 ml) of olive oil in the pan inside the oven.
- Mix 3.5 oz (100 g) melted butter with 8 g cayenne, 8 g paprika, the juice of one lemon, 35 ml honey and 5 g salt. Coat the shrimp and chill them for at least 30 minutes.
- Add the shrimp and the marinade to the hot pan. Cook for 2 minutes until browned on one side.
- Toss the shrimp, return the pan to the oven and cook for another 2 minutes until lightly browned all over.
- Sprinkle with 2 tbsp (35 g) chopped parsley and serve straight away.
Launching and Rotating Your Pizza
Rotate the pizza every 20 to 30 seconds, because Ooni says a Koda 12 pizza bakes in about 60 seconds. Our guide on how long the Ooni Koda 12 takes to heat up covers the preheat.
- Bring the dough and toppings to room temperature. Cold dough springs back, while warm dough stretches too far and tears.
- Flour your hands and work surface, then shake the peel to check that the dough moves freely before you add toppings. Keep toppings light, since heavy ingredients make the launch harder.
- If the pizza sticks, lift one edge and gently blow air under the base, which the guide calls the hovercraft technique.
- Give the oven time to recharge after every pizza, as the guide advises. If the pizza keeps sticking, see our guide on pizza sticking to the peel.
More Recipes on Ooni’s Site
Ooni’s recipe library at ooni.com recipes lists more Ooni Koda 12 recipes by category, including pizza, vegetarian, vegan, gluten-free, meat, BBQ and fish. Its Robuchon-style mashed potato pizza uses six 250 g dough balls, each stretched to 12 inches, and bakes for 60 to 90 seconds with regular turns.
The blog page gives no Koda-specific steps, so treat its temperatures and bake times as general guidance for an Ooni oven, not as Ooni Koda 12 recipes. The Essentials Guide also says the oven suits steaks and roasted vegetables.
Frequently Asked Questions
Can I use the Koda 12 for foods other than pizza?
Yes. Ooni’s guide says the oven suits steaks, roasted vegetables and fish, so Ooni Koda 12 recipes go beyond pizza, and one recipe is a cayenne shrimp dish at 572°F (300°C). The guide also suggests a cast-iron pan for searing meat and baking fish.
Why do the dough weights not add up?
The dough ingredients total about 1,009 g, which is closest to three 330 g balls (990 g) for 16-inch pizzas. Five 250 g balls for 12-inch pizzas would need about 1,250 g, so weigh the dough before dividing and adjust the batch to the size you want.
What temperature should I use for Ooni Koda 12 recipes?
Ooni’s guide aims for about 750°F (400°C) on the stone for Neapolitan-style pizza, and its pizza recipes use 752°F (400°C). Its blog uses 850°F to 950°F (450°C to 500°C) for a different style, and 950°F (500°C) is the design maximum.
How long does a Koda 12 pizza take to cook?
Ooni says a pizza bakes in about 60 seconds, and the oven reaches top temperature in about 20 minutes, which suits quick Ooni Koda 12 recipes. Rotate the pizza every 20 to 30 seconds so the crust and toppings cook evenly.
How long does the pizza sauce keep?
The guide says the sauce for these Ooni Koda 12 recipes keeps in an airtight container in the fridge for up to a week, and can be used as needed during that time.
Should I follow the manual or the recipes for safety?
Follow the manual for gas and fire safety, and read our Ooni Koda 12 natural gas guide if you are weighing fuel types. The guide says to carry out a gas leak test before every use and never to cook with a product that has failed a leak test. If a leak test fails, do not cook; the guide says to contact Ooni support.
Start with the classic dough and sauce from these Ooni Koda 12 recipes, then cook the burrata or pumpkin pizza at about 752°F (400°C) before trying the shrimp or the hotter recipes. Keep the manual nearby (our how to use the Ooni Koda 12 guide covers lighting), and check the stone temperature with an infrared thermometer before every launch.