yep koda 12 for sure

@harris there are some good videos on how to form the base when removing the dough balls from proving. you essentially want to compress from the middle going outwards; forcing all the bubbles within the dough to the crusts. if you arent doing this you are probably working the dough too hard when making the base and removing the air bubbles

Agreed, I should have gotten the koda rather than frya, simply for the ease of keeping a consistent temperature.

I think I’m going to buy an Ooni Koda. Can any owners advise on which size? Is the 12” sufficient or is it worth spending a bit more to get the 16”?

The 16 is pretty heavy and awkward to carry, so bear that in mind if you'll want to move it around a lot.

Thanks for the advice