Re: My Experience with the New Ooni Koda 2 Max 24-Inch Oven

I’ve had it for a few weeks and similar experience. 

Don’t want too much leoparding with my pies because I wanted to do New York Styles.

Nice solution was to get a 20 inch screen well oiled. Stone temp around 725. Throw the pie in for 4-5 mins with flame down to low or nothing. 

Remove from screen and turn the flames back on to medium to finish the pie 2-3 mins. A few rotations in between.