Pizza Oven Comparison | Gino D'Acampo Vs. Ooni Koda 12

Check out the Ooni Koda 12 - https://shrsl.com/48syg
Shop Gino D'Acampo Pizza Ovens - https://ginopizzaovens.com

OTHER EQUIPMENT THAT I USED
Black Pizza Dough Containers - https://amzn.to/3FQOuBx
Ooni Koda 12 essentials bundle - https://shrsl.com/4bc2f
Ooni turning peel - https://shrsl.com/4bc2a
Ooni perforated pizza peel - https://shrsl.com/48syt
Caputo 00 pizzeria flour (assorted weights) - https://amzn.to/3h9Z2Ty
Bowl spatula and bench scraper - https://amzn.to/3QRMJdu
Propane hose and regulator - https://amzn.to/3sGuL4y

VIDEO NOTES
The Gino D'Acampo pizza is available for sale outside the USA. My contact at Gino D'Acampo told me they are actively pursuing distribution in the U.S., but they are not sure exactly when that will happen.

Pricing and conversion rates get a little tricky with the Gino D'Acampo oven. There are also discounts available during this time of year. Please check their website for up-to-date info.

Gino D'Acampo Oven Dimensions
Imperial - 23.67" x 13.75" x 17.6"
Metric - 65 x 35 x 45cm
Weight - 29 lbs. or 13.2 kg
Cooking area - 35 x 35 x 9cm or 13 3/4 x 13 3/4 x 3 1/2"
Pizza Stone - 12mm

Ooni Koda12 Oven Dimensions
Imperial - 23.3" x 14" x 11.75"
Metric - 59 x 35.5 x 29cm
Weight - 20.4 lbs. or 9.25 kg
Cooking area - 33.5 x 33.5 x 8.25cm or 13.2 x 13.2 x 3.25"
Pizza Stone - 10mm

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PIZZA DOUGH RECIPE USED IN THIS VIDEO
00 Flour - 550g (100%)
Water - 340g (62%)
Salt - 15g (2.7%)
Starter - 150g (27%)

I feed the starter twice before using it to make this dough. The ratio is 50% flour-water mix to 50% starter. This makes for a fairly quick rise at room temp.

Mix water and starter together, then add the flour. Combine until you have a solid mass, then rest for 1 hour.

Mix until the dough starts to look visibly smoother, then incorporate the salt. Continue mixing for a few more minutes, then turn dough out on counter. Cover and rest for 5 minutes.

Stretch and fold, then form dough into a ball. Place it in a lightly greased bowl and rest at room temp, covered for 2 hours.

Bulk ferment in the fridge 24 hours, then divide the dough, and re-ball. At this point, you can let them rise for a few more hours and make pizza, or hold the dough in the fridge for a few more days.

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OTHER PIZZA OVEN REVIEWS
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This video and description contains affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel.

Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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CHAPTERS
Intro - 00:00
Gino Oven Unboxing - 00:16
Gino Oven Set Up - 02:05
Gino Oven Specs - 03:19
Ooni Koda 12 Specs - 06:10
Testing Oven Preheat Times - 08:24
Gino Oven Pizza #1 - 11:09
Ooni Koda Pizza - 12:15
Testing Koda 12 Recovery Time - 12:57
Gino Pizza #2 - 13:30
Testing Stone Recovery Time - 13:47
Testing Gino Oven Recovery Time - 14:37
Recap/Final Thoughts - 15:07