The difference in bake you are experiencing is 2 things. You preheat the electric oven too long. No more than 20 minutes. I find it overheats the stone. 2nd real difference is the heating element in the top is controlled by the thermostat. You need to rotate the pizza more often in the electric oven as opening the door will not only let out steam but also kick the heating element back on. You can get similar results to the outdoor oven this way. Another method which the head engineer suggested is to bake with the door 100% open during the entire bake. It might drop the heat a lot but it will keep the heating element all the way on. The other method which will give you a consistent result is set the oven to 425C and then when time to bake a pizza, set it to 450c. It will keep the heating element on as well as not overheat the stone.
@@ryeguy01 Putting it out there... neither of those pizzas looked good. Gas pizza had char on the edge of the crust but the bottom was pretty pale. The bottom on the Volt looked about right but the problem with the Volt is that having an element on top and element on the bottom, means the side of your pizza is always going to be soft unless you cook it like a biscuit. (And Neapolitan pizza is pretty bland anyway)
Thank you for giving this comparison. . . While the difference was not what I was expecting, it gave me a good insight to the value and simplicity of the Volt and its ability to still be a very good pizza oven. That being said, I am still happy with my Ooni Karu and will stick with that.
The bubble appearing in the Volt is because of too thin pizzabottom/lesser toppings and maybe a little too hot stone, the same will happen in the koda 16, or any other oven for that matter. Seems also based on the chared bottom from the Volt it was too hot. This happend to me alot when I started out and made the pizzas too thin.
Great video. Do you think the electric oven can do a thin crust slightly charred pizza OK? I do not love the thick crust pizza. I do like a nicely toasted thin crust pizza. Your thoughts? Thanks.
Bro! You did an energy efficiency comparison and I love it! The orange flames in the Koda look nice but that color comes from un-combusted carbon that is incandescening.
Great comparison there between the two ovens but you do know that the koda16 burner is not just high and low, by pushing in and turning the control knob towards the off position it dials down the gas flow rate to basically a simmer, I bake Detroit style and cast iron deep pan pizzas in my k16 regurlarly on this super low heat setting for low and slow bakes.
Thank you for the review Tom! In your opinion, could the electric stove be kept outside year round? We don't have a roof covered area outside, so wiuld only be able to cover it with the deck table cover.
I probably wouldn't recommend keeping the Volt 12 outside all year round, i think it would cause some electrical problems in the future, even with the cover on. It might be worth reaching out to Ooni themselves and seeing what they recommend. I personally keep mine in the garage when not in use.
thank you for this excellent video. I am thinking of getting myself a ooni 16" and I heard you mention that if you cook many pizzas eventually the stones looses heat. Could you tell me if that's a problem for you or if there are easy solutions. One of the reasons I'd like one of these ovens is to save time while making many pizzas for my family. cheers!
Thanks for the comment! It's not really a problem unless you're not prepared for it. When cooking for people i will usually do 3/4 pizzas then have a break for 5-10 minutes whilst i add more fuel and let the stone re heat. Once you get used to it its easier, and having the gas attachment helps here as its easy to turn up to add more heat
Yep it is. It's calld Mainhatten in Germany, becaus of the Hightowers.. Frankfurt is the only City wich sutch Buildings. Sorry for my english. Greetings from Mainhatten@@TomVoyageuk
Thanks for this. That darn bubble again screwed up the cook. Lost a lot of top heat when you opened that door which is why the cook was uneven. I wish you would have done the comparison over again. That dough was beautiful, very active, you may need to slap more air out of the base when you stretch.
I’m a Gozney guy as I own three of their ovens and don’t really like the quality of OONI but I would buy the Volt just for the indoor capability. I know most people say to just use home oven with a baking steel but in my opinion it still doesn’t do that well with 00 flour.
Good question, I've not actually tested the underneath heat of the volt but if its anything like the top its only warm, not hot. I will check next time i fire up the volt for you though.
I own the Volt. It is perfectly safe to put on a laminate worktop. Mine is a permanent fixture in the kitchen and not just for pizzas. It can be used for many different styles of cooking.
Hi Tom could I ask a question please. I'm currently considering a ooni volt, if already have a karu but can barely use it due to the weather lol it don't have a enclosed area like you outside. I assume you have used the volt many times now would you say there is genuinely much difference between the taste of the gas and electric volt? Or much difference between the bakes such as rise etc. Are you still using the volt? Thank you so much I'm really struggling and would appreciate some genuine feedback 🙏
Hi thanks for watching and thanks for the questions, to be honest there is no real difference between the taste of gas and electric, but the gas tends to give a better intensity to the cook, meaning a better leopard spotting. The volt is great and I use it a lot indoors when the weather is rubbish or if we want a low hassle pizza night. The volt is more complex to use though and does take some getting used to, as there are more controls and variables when using electric. Mainly to balance the top and bottom heating element. That said I’m once you build confidence with electric, you’ll love it I’m sure! 👌
It's difficult to say as i buy charcoal in large bags and use on many different ovens throughout the year, I also source wood for free as often as i can and dry it out myself.
Yes most likely as the open front of the Koda 16 could be subject to blowing out if there is a strong gust from the front. The electric on the other hand is fully sealed
Thanks for checking out my video! I used the volt last night after the wind and rain started was ideal to cook some pizza from the comfort of the kitchen!
Ooni claims on their site that the Ooni Volt would use 1.02kWh over the course of 1 hour at full power, not 1.6kwh. Have you tested/measured how much it actually uses over an hour using a watt meter? I'd love to know the true answer.
The electric uuni 12 its a bit of failure. The heating element its to close to the stone. They designed it with a bit of error. Should have been a bit more taller, with an extra height 50mm and to adjust the bottom temperature 50°C lower than overall air temperature at the top.
I think the designers did a great job in creating an oven that is small enough to fit onto a counter top, but can still reach 400+c inside, whilst being warm enough to touch on the outside!
Should have compared to the 12" gas, which is much better and much cheaper (than the electric). The only benefit of the electric is it's ability to be used indoors, some people don't have the space outdoors or can't be outside in some weather. The Koda 12 also can be easily modified with a turntable eliminating the need for the 16's larger area and larger burner. The 16's price tag and dimensions are what destroys the product for many people, the advantages are unnecessary for experienced cooks.
A benefit to me is not having to worry or just forgetting and running out of propane. I have a propane pizza oven and would much prefer this. It’ll also be much cheaper to operate, which won’t matter to the average person who makes a couple pizzas here and there. I make about 12 a week so I go thru a $22 propane about every 5 weeks. This would probably pay for itself in about 2 years.
Both ovens are extremely overpriced, like 3 times the price of a competitor that offers almost exactly the same build, but at a much lower price. The Ooni electric oven is also just 12 inches. That's really too small. Compare it against a Cozze 13 inch, priced at 300 EUR (vs 900 EUR for the Ooni). The Ooni gas oven is nearly twice the price of a pellet fired Bighorn oven (currently priced at 179 EUR) with a large chimney and therefore a lot better than the Ooni. The Cozze oven is also availabe in 17 inch for just 400 EUR. I don't understand people who spend 900 EUR on an inferior Ooni oven when they can have the real thing (Effeuno P134 HA509) including a biscotto stone) for the same price, with way better results. The only reason I can think of is that you got the Ooni for free because you run a TH-cam channel.
I think your dough have too high water content in general. Both your gas and electric looks soggy. I think it the electric is more soggy than the gas one. But thats because you have not adapted the dough. In electric oven, you need to leave it in for longer so you need more water to for it to not steam out. th-cam.com/video/hhXJSqMfkMo/w-d-xo.html
What a shame. Where we live, no open flame outdoor appliances, so it’s mandatory electrics. And no way I will pay $1K US for an oven that only cooks a 12” pizza.
@@TomVoyageuk It’s a condo with a large patio. The insurance company prohibits anything open flame on patios or balconies. We have several gas grills permitted in the courtyard for common use, and a number of owners have electric grills on their balconies or patios (as do we, the balconies are on the 2nd and 3rd floors). But that is the situation, and it can’t change. Insurance companies swing a lot of weight. My brother-in-law had the insurance company tell him he was going to have to remove a number of tall trees near his house, he refused. Then they showed him the next year’s premium, and he had them removed.
The cost of the gas is almost exactly the same or a bit cheaper than electric, this is due to the gas version using more watts of power, 4kw vs 1.6kw for the electric version. So it should be on for less time to get the same heat, Quite suprising. It does make sense though as the electric is probably generated by gas in the 1st place but then its got all the costs associated with converting it to electric and getting it to your house.
That electric seems like it would be a power hog. I can’t imagine using that thing indoors though. It’ll still smoke if you’re using extra virgin olive oil.
Didn’t know for the UK but in Serbia gas is extremely cheap and electricity is much more expensive, so no doubts at all, plus gas one you can take on campink in the forest fore example. But i makes sense since you turn back to Russian gas now you pay a lot
@Tom Voyage Price is part of it. It just takes the fun away from using a real wood fired or gas pizza oven. A regular oven does just fine for me if I want to use it in the winter. Really don't need another gadget that takes up space in the kitchen that also might have issues with parts going bad. I use my Koda all year! 😁
@@alge3399 I use my electric pizza oven almost every night. 10 mins pre-heat, 5 min cook. Have used it 200 times in the past 12 months and I would not be surprised if it lasts 10+ years without fault. Don't need a pizza turner or peel. It's just a cheap clamshell but it was less than the cost of a pizza steel for a conventional oven. I do think the price is too high for the ooni but I'd happily own one.
Most likely yes, but that isn’t really a indication of how quality a product is, most things now are made in the far East, including high quality products like Apple and Samsung electronics etc
I think too much heat from the bottom, not enough from the top because you kept opening it to spin and because of the bubble. One turn should be enough and wait as long as possible before turning it if you have to.
The difference in bake you are experiencing is 2 things. You preheat the electric oven too long. No more than 20 minutes. I find it overheats the stone. 2nd real difference is the heating element in the top is controlled by the thermostat. You need to rotate the pizza more often in the electric oven as opening the door will not only let out steam but also kick the heating element back on. You can get similar results to the outdoor oven this way.
Another method which the head engineer suggested is to bake with the door 100% open during the entire bake. It might drop the heat a lot but it will keep the heating element all the way on.
The other method which will give you a consistent result is set the oven to 425C and then when time to bake a pizza, set it to 450c. It will keep the heating element on as well as not overheat the stone.
What does overheating the stone mean, results wise? The video showed less char on the electric.
@@ryeguy01 his bottom is burnt
Mo, Where did you read the head engineer advising to cook with the volt door open for the entirety of the bake??
@@ryeguy01 Putting it out there... neither of those pizzas looked good. Gas pizza had char on the edge of the crust but the bottom was pretty pale. The bottom on the Volt looked about right but the problem with the Volt is that having an element on top and element on the bottom, means the side of your pizza is always going to be soft unless you cook it like a biscuit. (And Neapolitan pizza is pretty bland anyway)
@@AntonGully What would you suggest for a great indoor pizza oven?
Thank you for giving this comparison. . . While the difference was not what I was expecting, it gave me a good insight to the value and simplicity of the Volt and its ability to still be a very good pizza oven.
That being said, I am still happy with my Ooni Karu and will stick with that.
The Ooni Karu will always be my favourite!
The bubble appearing in the Volt is because of too thin pizzabottom/lesser toppings and maybe a little too hot stone, the same will happen in the koda 16, or any other oven for that matter. Seems also based on the chared bottom from the Volt it was too hot. This happend to me alot when I started out and made the pizzas too thin.
Thanks for the tips, I’ll bear this in mind when doing future bakes
User manufactured error
Happens with me too. And you are right
I think you should turn more heat to the top
Great video. Do you think the electric oven can do a thin crust slightly charred pizza OK? I do not love the thick crust pizza. I do like a nicely toasted thin crust pizza. Your thoughts? Thanks.
Bro! You did an energy efficiency comparison and I love it! The orange flames in the Koda look nice but that color comes from un-combusted carbon that is incandescening.
Glad you enjoyed it - thanks for the info 👍🍕
Great comparison there between the two ovens but you do know that the koda16 burner is not just high and low, by pushing in and turning the control knob towards the off position it dials down the gas flow rate to basically a simmer, I bake Detroit style and cast iron deep pan pizzas in my k16 regurlarly on this super low heat setting for low and slow bakes.
Koda 16 is a great oven for these reasons. Extreme stone temps.... but then u can back it off for the bake..
Thanks for the comment, and yes I agree but I do feel that the Koda 16 goes down in steps of high, medium and low but still a great oven! Love ot
Nicely Done! Thank You for being so thorough in your video with great detail. I will by the Gas oven one.
Glad you found it useful, thanks for watching
Thanks Tom , always a great review. I prefer a flame over the electric. Take care.
Thanks for watching 🍕👍
Thank you so much enjoyed your video.
Glad you enjoyed it, thank you for watching!
Thank you for the review Tom! In your opinion, could the electric stove be kept outside year round? We don't have a roof covered area outside, so wiuld only be able to cover it with the deck table cover.
I probably wouldn't recommend keeping the Volt 12 outside all year round, i think it would cause some electrical problems in the future, even with the cover on. It might be worth reaching out to Ooni themselves and seeing what they recommend. I personally keep mine in the garage when not in use.
Great video I think I'm going with the gas version it is only 12 dollars here for 13 litres of propane gas in Mexico keep up the good work
Wow thats cheap! i'll see you soon 😂✈️🇲🇽
Great comparison Tom thank you
Thank you for watching
Since you use 12” and 16” for pizza size, could you please toss in the Fahrenheit temp along with the Celsius?
I do need to try and remember to do this!
thank you for this excellent video. I am thinking of getting myself a ooni 16" and I heard you mention that if you cook many pizzas eventually the stones looses heat. Could you tell me if that's a problem for you or if there are easy solutions. One of the reasons I'd like one of these ovens is to save time while making many pizzas for my family. cheers!
Thanks for the comment! It's not really a problem unless you're not prepared for it. When cooking for people i will usually do 3/4 pizzas then have a break for 5-10 minutes whilst i add more fuel and let the stone re heat. Once you get used to it its easier, and having the gas attachment helps here as its easy to turn up to add more heat
The Koda Looks to be a better bake, I have a Koda and love it🙏🥰💕
Yeah it’s a great oven the Koda16!
These oven are okay but I much prefer the quality and size of the Danish Witt pizza ovens with or without the rotating stone.
Thanks for the comment, I haven’t tried a Danish Witt oven before? Might be interesting to try it out!
Can you use the Koda indoors ? I live in Buffalo and we get six feet of snow outside
only the electric
I need one of these in my life
You certainly do!
Molto chiaro, grazie!
Thanks for watching 👍🍕
very cool Video. Now i know what to by. Ooni Volt. Greetings from Frankfurt/M. - Germany
Thanks for watching! And when you do decide to buy, please use my links as it helps to support the channel!
Ps. Would love to visit Frankfurt someday, I’ve heard it’s a really cool city!
Yep it is. It's calld Mainhatten in Germany, becaus of the Hightowers.. Frankfurt is the only City wich sutch Buildings. Sorry for my english. Greetings from Mainhatten@@TomVoyageuk
Thanks for this. That darn bubble again screwed up the cook. Lost a lot of top heat when you opened that door which is why the cook was uneven. I wish you would have done the comparison over again. That dough was beautiful, very active, you may need to slap more air out of the base when you stretch.
Thanks for the tips
We purchased a used oven. Can you please tell me if the heating element on the bottom of the electric oven is supposed to glow.
Yes, there is two heaters. You should be able to regulate it with a knob on it.
How hot does the table top get underneath?
I’m a Gozney guy as I own three of their ovens and don’t really like the quality of OONI but I would buy the Volt just for the indoor capability. I know most people say to just use home oven with a baking steel but in my opinion it still doesn’t do that well with 00 flour.
Yeah, the ooni still gets 2x hotter than my home oven, even with a baking steel. Its a nice to have especially for dark winter days
How hot does the bottom of the volt get? Is it safe to put on a laminate bench? Cheers.
Good question, I've not actually tested the underneath heat of the volt but if its anything like the top its only warm, not hot. I will check next time i fire up the volt for you though.
@@TomVoyageuk thanks Tom, appreciate it.
I own the Volt. It is perfectly safe to put on a laminate worktop. Mine is a permanent fixture in the kitchen and not just for pizzas. It can be used for many different styles of cooking.
Thanks Mick!!!
Are these 2 good for small business?
Yes they will be good, especially the volt as can be used inside too
What is a pence (sp?)?
1 pence, is a 100th of a GBP (British Pound)
GReat job with the analysis, I really appreciate the cost of operation summary. I want both!
Thanks for watching! Glad you found it useful
Great video, thanks.....
Thanks for watching!
Hi Tom could I ask a question please. I'm currently considering a ooni volt, if already have a karu but can barely use it due to the weather lol it don't have a enclosed area like you outside. I assume you have used the volt many times now would you say there is genuinely much difference between the taste of the gas and electric volt? Or much difference between the bakes such as rise etc. Are you still using the volt? Thank you so much I'm really struggling and would appreciate some genuine feedback 🙏
Hi thanks for watching and thanks for the questions, to be honest there is no real difference between the taste of gas and electric, but the gas tends to give a better intensity to the cook, meaning a better leopard spotting. The volt is great and I use it a lot indoors when the weather is rubbish or if we want a low hassle pizza night. The volt is more complex to use though and does take some getting used to, as there are more controls and variables when using electric. Mainly to balance the top and bottom heating element. That said I’m once you build confidence with electric, you’ll love it I’m sure! 👌
Great video, thanks.
Glad you liked it! 👍🍕
Can you please tell me about much money would you have spent on wood/charcoal per hour?
It's difficult to say as i buy charcoal in large bags and use on many different ovens throughout the year, I also source wood for free as often as i can and dry it out myself.
Would you say the electric oven would be better for a windy environment than the gas?
Yes most likely as the open front of the Koda 16 could be subject to blowing out if there is a strong gust from the front. The electric on the other hand is fully sealed
great video, Next time i like to see gas vs wood..
Hi! If you check my other videos I already have done this comparison! Thanks
I use the Breville Pizzaiolo. Never failed. It’s all about the dough that makes a great pizza.
id like to give the revile a try, my coffee machine is a breville (sage in UK) Barista express and i love it
Thanks Tom! I really enjoyed your review on both.
Thanks for checking out my video! I used the volt last night after the wind and rain started was ideal to cook some pizza from the comfort of the kitchen!
Ooni claims on their site that the Ooni Volt would use 1.02kWh over the course of 1 hour at full power, not 1.6kwh. Have you tested/measured how much it actually uses over an hour using a watt meter? I'd love to know the true answer.
I haven't tested exactly what it would use, But it would be interesting to know, Is there some sort of gadget that would do this?
@@TomVoyageuk I think you can get certain smart plugs that can capture that information via phone app.
And the taste? Is it different ??
great video, thank you.
Thanks for watching!
Wood I’m thinking. Looking at the 16
Wood will always be the most fun to cook on! 🔥
With the unreliable weather in the UK the Volt has got to be better.
I'm surprised no one is going the induction route. It would be much faster.
Ooni karu 12g vedio???
I'm really tempted to order one.... theres quite a few weeks wait though to get one!
@@TomVoyageuk mee too just waiting for your deep review and comparison to 12
Hi what's a grandma pizza ?
Very thin style of pizza, usually rectangle and from New York rather than Italy! 😉
It's basically sheet pan pizza.
The electric uuni 12 its a bit of failure. The heating element its to close to the stone. They designed it with a bit of error. Should have been a bit more taller, with an extra height 50mm and to adjust the bottom temperature 50°C lower than overall air temperature at the top.
I think the designers did a great job in creating an oven that is small enough to fit onto a counter top, but can still reach 400+c inside, whilst being warm enough to touch on the outside!
Should have compared to the 12" gas, which is much better and much cheaper (than the electric).
The only benefit of the electric is it's ability to be used indoors, some people don't have the space outdoors or can't be outside in some weather.
The Koda 12 also can be easily modified with a turntable eliminating the need for the 16's larger area and larger burner.
The 16's price tag and dimensions are what destroys the product for many people, the advantages are unnecessary for experienced cooks.
As I said in the video I don’t have the 12” version of this oven
A benefit to me is not having to worry or just forgetting and running out of propane. I have a propane pizza oven and would much prefer this.
It’ll also be much cheaper to operate, which won’t matter to the average person who makes a couple pizzas here and there. I make about 12 a week so I go thru a $22 propane about every 5 weeks. This would probably pay for itself in about 2 years.
Both ovens are extremely overpriced, like 3 times the price of a competitor that offers almost exactly the same build, but at a much lower price.
The Ooni electric oven is also just 12 inches. That's really too small. Compare it against a Cozze 13 inch, priced at 300 EUR (vs 900 EUR for the Ooni).
The Ooni gas oven is nearly twice the price of a pellet fired Bighorn oven (currently priced at 179 EUR) with a large chimney and therefore a lot better than the Ooni.
The Cozze oven is also availabe in 17 inch for just 400 EUR. I don't understand people who spend 900 EUR on an inferior Ooni oven when they can have the real thing (Effeuno P134 HA509) including a biscotto stone) for the same price, with way better results. The only reason I can think of is that you got the Ooni for free because you run a TH-cam channel.
Thanks for watching
in the chapters you meant "real time cook on gas" not "real time cook on wood" because this stove (not electric) is gas-powered, not wood-fired
Thanks for the heads up I’ll get that changed
I think your dough have too high water content in general. Both your gas and electric looks soggy.
I think it the electric is more soggy than the gas one.
But thats because you have not adapted the dough.
In electric oven, you need to leave it in for longer so you need more water to for it to not steam out.
th-cam.com/video/hhXJSqMfkMo/w-d-xo.html
Thanks for the tips 👍🍕
What a shame. Where we live, no open flame outdoor appliances, so it’s mandatory electrics. And no way I will pay $1K US for an oven that only cooks a 12” pizza.
Ah man that’s a shame, do you have a balcony? Or is it an apartment? Yes the volt is expensive but I think I will use it more as winter comes around!
@@TomVoyageuk It’s a condo with a large patio. The insurance company prohibits anything open flame on patios or balconies. We have several gas grills permitted in the courtyard for common use, and a number of owners have electric grills on their balconies or patios (as do we, the balconies are on the 2nd and 3rd floors). But that is the situation, and it can’t change. Insurance companies swing a lot of weight. My brother-in-law had the insurance company tell him he was going to have to remove a number of tall trees near his house, he refused. Then they showed him the next year’s premium, and he had them removed.
The cost of the gas is almost exactly the same or a bit cheaper than electric, this is due to the gas version using more watts of power, 4kw vs 1.6kw for the electric version. So it should be on for less time to get the same heat, Quite suprising. It does make sense though as the electric is probably generated by gas in the 1st place but then its got all the costs associated with converting it to electric and getting it to your house.
You don't cook neo at 450. Smh. More like 700 and up. 500-550 for NY double zeros is for high heat.
I know temps for cooking Neapolitan pizza, I’m talking 450 degrees Celsius not Fahrenheit. In the UK we use C.
450c would be about 850f.
That electric seems like it would be a power hog. I can’t imagine using that thing indoors though. It’ll still smoke if you’re using extra virgin olive oil.
whit de ooni volt you to aker the bubble gum pizza???? ahahahahahhahahah
Sorry I don’t understand what you mean
Didn’t know for the UK but in Serbia gas is extremely cheap and electricity is much more expensive, so no doubts at all, plus gas one you can take on campink in the forest fore example. But i makes sense since you turn back to Russian gas now you pay a lot
Americans use farhrenheit temp scale so giving metric temps are of no help!!
Margherita its a light pizza and the stone is too hot that’s because act like that 😉
Thanks for watching 👍🍕
The bottom of the (electric) pizza is actually burned
Thanks for watching!
wow your propane is so expensive
It really is 👎
I can't...."Pizzerovens?"
I can!
The gas looks much better.
Thanks for watching!
WTH is a pizza ‘R’oven?
Thanks for watching!
if you keep openin and closing you lose heat for fuck sake
You need to open the oven tho it’s unavoidable
Poke your crust with a fork
Why?
I just look at that electric $1,000 pizza oven and laugh.😅
How come just because of the price?
@Tom Voyage Price is part of it. It just takes the fun away from using a real wood fired or gas pizza oven. A regular oven does just fine for me if I want to use it in the winter. Really don't need another gadget that takes up space in the kitchen that also might have issues with parts going bad. I use my Koda all year! 😁
I do the same ngl 🤣
@@alge3399 I use my electric pizza oven almost every night. 10 mins pre-heat, 5 min cook. Have used it 200 times in the past 12 months and I would not be surprised if it lasts 10+ years without fault. Don't need a pizza turner or peel. It's just a cheap clamshell but it was less than the cost of a pizza steel for a conventional oven. I do think the price is too high for the ooni but I'd happily own one.
@@prndownloadwhat oven du you have?
Please stop opening your pizza oven. And punch your dough down before cooking it. This is why the electric oven performed worse- because of you
Thanks for watching
@@TomVoyageuk no qualms with you personally, mind you. Just the manner of comparison
Gas-powered pizza ovens have a gas taste
Never experienced a gas taste to pizza
I had Burger King today. Now I have onion ring gas, it's awesome!😀
Both look awful.
Thanks for watching!
@@TomVoyageuk They do though don't they! They look under cooked and just not right. They look soggy.
Thanks for the comment
Pizzas or ovens look awful? I’m sure you would inhale that pizza if hungry 😊
I bet he likes pineapple on pizza 😬
ooni is made in china
Most likely yes, but that isn’t really a indication of how quality a product is, most things now are made in the far East, including high quality products like Apple and Samsung electronics etc
I think too much heat from the bottom, not enough from the top because you kept opening it to spin and because of the bubble. One turn should be enough and wait as long as possible before turning it if you have to.
Thanks for your comment