Great video. I got mine two weeks ago. My first pizza was a disaster, primarily because I screwed up the dough. The second attempt was a lot better. My third attempt after knowing what to do with the dough was great. I didn't let the dough proof correctly, but now I am aware of how to do it.
Do you know if both heating elements stay on while the door is open? I'm curious what those 2 holes in the front at 5:08 are, (below the 5 vents) they look reminiscent of self cleaning latches on ovens (even though I don't see such a thing) so I'm wondering if there is some sort of sensor to know if the door is open/closed?
Tom, one more question: I have large peels I use for my oven. That looks like a small door opening on the Volt 12. Do you have the measurements on width? I can convert whatever you give me to U.S inches. Just want to see if my large peels will work, though it doesn't look like they will and I'll have to spend even more money to buy their accessories. Thanks for all the help so far.
Hi, the door width is about 340mm, so good for a 12” peel but not so for a 14” or 16”. If you do decide to purchase the volt 12, please use my links as it helps to support the channel! Many thanks 🙏
@@TomVoyageuk Tom, thank you. Have watched several of your videos and they are very well done and informative. Even more impressive is the amount of time you take to answer questions. You have been extremely helpful. Been doing a lot of soul searching when it comes to purchasing the Ooni Volt 12. The main reason I would want to purchase it is to cook multiple pies in a short period of time for large gatherings. However, the drawbacks are one, my oven pizzas are generally larger than 12" using the standard dough size (and stretched thinner) and two, the cost of the oven is still very, very pricey. Additionally, a peeler, pizza turner and cover will cost you almost $200 (U.S.) more. Been using a home oven at 510 degrees. And, I was told I can use two racks to cook two pies in the oven with equal results. Sure, the preheat will take nearly two hours and the cook time will be around 6 minutes, but I can bake two larger pies at once in the oven. Don't get me wrong, I am not putting down the Volt 12. It's a revolutionary indoor pizza oven. I have watched and read countless reviews and not one was negative. This is truly a top-of-the-line product and a game-changer in the home pizza market. I feel it needs further price drops before more people feel it's a viable alternative to their home oven.
Tom, you sort of touch upon this but I want to make sure...can this make up to three pizzas, one after the other (take one out put one in) without the stone losing enough heat that it doesn't cook the consecutive pizzas correctly? I really need an indoor pizza oven that I can cook for a few people in a short time period.
Hi thanks for the question, technically yes you can cook 3 pizzas one after the other, as long as your dough is room temp. The ideal thing with the volt 12 to help this is the boost function, if you find the stone is not cooking the base fast enough, you can boost the stone temp in about 45 seconds, and it works really well too. Of course this takes some experience to learn the oven and figure out exactly when to use it but I’ve just used my volt 12 to make pancakes (video coming soon) and found the top heat boost useful to brown off the top! Hope this helps! T
Im sorry! but my excuse is I'm British, and haven't yet had the pleasure of visiting your beautiful state! Also, im learning too, and learn new things every day about pizza! ill do a grandma pizza and dedicate it to you!
I'm looking at buying this oven. One question I have is, when cooking a Neapolitan pizza, how crunchy does the crust get? I've had reports that it's a bit softer than ideal. From looking at your bake, it's nice and puffy...but how crisp? :)
There are so many factors that affect how your crust comes out, from the length of time in the oven, hydration, type of flour, proof time etc. what I recommend is you learn by trialling out a number of different doughs until you find one that suits. As a general rule, for a more crispy crust, go with a lower hydration of about 60% and bake at a lower temp 300c for longer about 5-7 minutes. Again though this is just a basic method, you will need to test
Thanks for the feedback, Tom :) Appreciate it! Yeah...'the factors', there are many!! Ok, I'll take that as a 'yes, this oven will make crispy crusts. it just depends on the user' :) Thanks again
@@TomVoyageuk Thanks for checking it out (and great video, by the way!). I just bought the Steel for my conventional oven and was hoping it would work in the Volt. One of the issues I've had with Ooni's ovens is not being able to get a good balance between browned-not-burnt top and crispy-not-soggy bottom. It seems like the Volt might be the perfect solution for that. Have you tried the top/bottom balance controls yet? I'd be interested to hear your thoughts on that feature.
Thanks Tom! I have a question. I started my pizza journey with the Breville Pizzaiolo a couple years ago, which is a very similar oven to the Volt with similar price and specs. It was fantastic because I could make pizza in my apartment kitchen year round whenever I wanted. However I've stopped using it since i bought an Ooni Karu 16 last year, even though I can only use it in nice weather, and in my work parking lot afterhours (I know sad right?). I just found comparing them that the crust I got from the Breville Pizzaiolo was always too pale and soft if i wanted to keep the interior fluffy like a true neopolitan pizza, and if I left it in long enough to get nice char and leopard spots, the inside of the crust would be too dense and loose that characteristic fluffiness. To me, that is the true hallmark of neopolitan pizza, that wodnerful char on the outside and fluffy inside. I wonder if the Ooni volt will have the same problem inevitably, because it's just hard to recreate with electricity the authentic quick fire and char that's acheivable on an ooni karu. Would love your thoughts.
Firstly, the parking lot isn’t sad, I’d say that’s commitment! 😎 It’s quite a hard one to answer because I’ve never cooked on the bee like before, however with this oven having the top and bottom heating element and the boost mode allowing you to heat up the stone in 45 seconds it makes it very easy to replicate a wood fire oven, or pretty close anyway! I’d like to try a higher hydration dough next time to get a nice fluffy crust!
@@TomVoyageuk Thank you! I remember reading about other hydration recipes (my favorite pizza cookbook is the Marc Vetri cookbook), I should give that a shot to see if it helps in my breville pizzaiolo. I am so curious to see more about the volt and longer term experience with recipes and best results!! Thanks again. Maybe eventually someone will post a side by side comparison of the two electric ovens.
From the website - Unboxed dimensions: 61.7cm x 52.9cm x 27.9cm (24.2” x ” x 20.8” x 10.9”) Unboxed weight: 18kg (39.7lbs) Boxed dimensions: 69.7cm x 63.5cm x 36.4cm (27.4” x 24.5” x 14.3”) Boxed weight: 25.9kg (57lbs) Cooking surface: 33.7cm x 33.7cm (13.27” x 13.27”) 10mm (0.4”) cordierite pizza stone
Nice! been baking on it about 3 weeks. Hard to control the bottoms the stone is too hot. I will probably switch to biscotto In the U.S. our parks often have covered awnings with electricity so this is a nice portable oven to take to the park and make pizzas. That's why I bought it since I don't need to bring fuel
looks amazing! I love my Ooni Karu 12" the only thing that would worry me about the electric one would be the actual amount and cost of electric to run it, whereas the Karu I use a mix of Charcoal and wood
Thanks for the comment Daniel! In may latest video (going live in 30 minutes) I review the volt 12 vs wood fired pizza oven and in that video we discuss cost of running! Actually we figure out the volt costs about £0.56p per hour at Uk price and the wood came out more expensive!
@@TomVoyageuk Thanks for the reply Tom, I absolutly love my Karu 12. I assumed the running cost of the Volt would be a lot more, I am very impressed! Also, thanks for your videos I have learned and continue to learn loads from you.
It’s wonderful, and brilliant and I’m sure everyone will love it. But EIGHT HUNDRED QUID * I love my pizza but wow. Plus I like cooking with wood * not including any discounts.😉😉😉😉
I remember looking for an indoor pizza oven a few years back, and the only one I could find that got to 900+ was $5,000. Before Ooni came along, the cheapest wood fired pizza oven was about $1500 and most were several thousand. I don't think people who only started looking at ovens the last 5 years or so really appreciate how expensive making pizza say home could really be.
@@TomVoyageuk but that is what made Ooni so special. I could never afford a brick pizza oven, but I can afford an Ooni. But with the basic Fyra at 250 quid, it marks the Volt look very expensive.
Great video. I got mine two weeks ago. My first pizza was a disaster, primarily because I screwed up the dough. The second attempt was a lot better. My third attempt after knowing what to do with the dough was great. I didn't let the dough proof correctly, but now I am aware of how to do it.
Thanks Tom. I hope you enjoy the new oven. Take care.
Thanks mate! Yeah it’s great! I love it
Wow nice a electric model, I dont have a garden so i was waiting for this. Will order one this summer.
Great choice I’m sure you won’t be disappointed! Please remember to use my link when placing an order! Thanks 🙏
Looks great thanks for taking the time to show us there new Ooni electric oven great review 👍
No problem 👍 Thank you for watching!
soft and crunchhhy at the same time - oops wrong channel 😅
I think you mean zaft and krunchyyyy
😂
*crownchy
Cronchy
Do you know if both heating elements stay on while the door is open? I'm curious what those 2 holes in the front at 5:08 are, (below the 5 vents) they look reminiscent of self cleaning latches on ovens (even though I don't see such a thing) so I'm wondering if there is some sort of sensor to know if the door is open/closed?
Tom, one more question: I have large peels I use for my oven. That looks like a small door opening on the Volt 12. Do you have the measurements on width? I can convert whatever you give me to U.S inches. Just want to see if my large peels will work, though it doesn't look like they will and I'll have to spend even more money to buy their accessories. Thanks for all the help so far.
Hi, the door width is about 340mm, so good for a 12” peel but not so for a 14” or 16”. If you do decide to purchase the volt 12, please use my links as it helps to support the channel! Many thanks 🙏
@@TomVoyageuk Tom, thank you. Have watched several of your videos and they are very well done and informative. Even more impressive is the amount of time you take to answer questions. You have been extremely helpful.
Been doing a lot of soul searching when it comes to purchasing the Ooni Volt 12. The main reason I would want to purchase it is to cook multiple pies in a short period of time for large gatherings. However, the drawbacks are one, my oven pizzas are generally larger than 12" using the standard dough size (and stretched thinner) and two, the cost of the oven is still very, very pricey. Additionally, a peeler, pizza turner and cover will cost you almost $200 (U.S.) more.
Been using a home oven at 510 degrees. And, I was told I can use two racks to cook two pies in the oven with equal results. Sure, the preheat will take nearly two hours and the cook time will be around 6 minutes, but I can bake two larger pies at once in the oven.
Don't get me wrong, I am not putting down the Volt 12. It's a revolutionary indoor pizza oven. I have watched and read countless reviews and not one was negative. This is truly a top-of-the-line product and a game-changer in the home pizza market. I feel it needs further price drops before more people feel it's a viable alternative to their home oven.
Tom, you sort of touch upon this but I want to make sure...can this make up to three pizzas, one after the other (take one out put one in) without the stone losing enough heat that it doesn't cook the consecutive pizzas correctly? I really need an indoor pizza oven that I can cook for a few people in a short time period.
Hi thanks for the question, technically yes you can cook 3 pizzas one after the other, as long as your dough is room temp. The ideal thing with the volt 12 to help this is the boost function, if you find the stone is not cooking the base fast enough, you can boost the stone temp in about 45 seconds, and it works really well too. Of course this takes some experience to learn the oven and figure out exactly when to use it but I’ve just used my volt 12 to make pancakes (video coming soon) and found the top heat boost useful to brown off the top! Hope this helps! T
OK I need one of these after we remodel our kitchen so we can have pizza all year 🎉
Good choice! I unboxed it last weekend and it’s been in our kitchen ever since I’ve not put it away yet! Haha
Hey, you're remodeling anyway, just build a wood fired oven right in your kitchen. ;-)
@@mechmat12345 🤣🤣
Could you flip the peel over to avoid sticking dough , great review thanks
Hi Mark, thanks for watching, I'm not sure what you mean?
@@TomVoyageuk I have watched chefs flip the peel to get clean side for the next pizza 🍕
My Long Island heart broke when you said you didn't know what Grandma pizza was!
Im sorry! but my excuse is I'm British, and haven't yet had the pleasure of visiting your beautiful state! Also, im learning too, and learn new things every day about pizza! ill do a grandma pizza and dedicate it to you!
How long time you should wait for making a new pizza? Does it goes very much down with the temperature of the Stone? Thanks :)
It has a boost feature to boost the stone temperature. You can put pizza in this oven one after the other.
Do you miss the smoke taste with this indoor electric one?
Nah not really, it’s so convenient to use the lack of smoke taste is barley an issue
I'm looking at buying this oven. One question I have is, when cooking a Neapolitan pizza, how crunchy does the crust get? I've had reports that it's a bit softer than ideal.
From looking at your bake, it's nice and puffy...but how crisp? :)
There are so many factors that affect how your crust comes out, from the length of time in the oven, hydration, type of flour, proof time etc. what I recommend is you learn by trialling out a number of different doughs until you find one that suits.
As a general rule, for a more crispy crust, go with a lower hydration of about 60% and bake at a lower temp 300c for longer about 5-7 minutes. Again though this is just a basic method, you will need to test
Thanks for the feedback, Tom :) Appreciate it! Yeah...'the factors', there are many!!
Ok, I'll take that as a 'yes, this oven will make crispy crusts. it just depends on the user' :) Thanks again
Nice review. Tom, do some homework and mke a video on a grandma style!. It's a really delicious pan style pizza. Love for you to try it!
I did a quick google about Grandma pizza after running this video and it looks nice! I like a thin and crispy bake!
@@TomVoyageuk Sip and Feast TH-cam channel has a great recipe. Would love to see you replicate in the Volt 12!
Woo Tom Is Beautiful!!! I want a these one oven !!
Thanks I am pretty beautiful 🤩
Could you replace the baking stone with the Ooni Pizza Steel 13?
Good question! I actually didn’t know so I just tried this out but the steel is about 10mm too wide to fit into this volt 12 oven
@@TomVoyageuk Thanks for checking it out (and great video, by the way!). I just bought the Steel for my conventional oven and was hoping it would work in the Volt. One of the issues I've had with Ooni's ovens is not being able to get a good balance between browned-not-burnt top and crispy-not-soggy bottom. It seems like the Volt might be the perfect solution for that. Have you tried the top/bottom balance controls yet? I'd be interested to hear your thoughts on that feature.
Thanks Tom! I have a question. I started my pizza journey with the Breville Pizzaiolo a couple years ago, which is a very similar oven to the Volt with similar price and specs. It was fantastic because I could make pizza in my apartment kitchen year round whenever I wanted. However I've stopped using it since i bought an Ooni Karu 16 last year, even though I can only use it in nice weather, and in my work parking lot afterhours (I know sad right?). I just found comparing them that the crust I got from the Breville Pizzaiolo was always too pale and soft if i wanted to keep the interior fluffy like a true neopolitan pizza, and if I left it in long enough to get nice char and leopard spots, the inside of the crust would be too dense and loose that characteristic fluffiness. To me, that is the true hallmark of neopolitan pizza, that wodnerful char on the outside and fluffy inside. I wonder if the Ooni volt will have the same problem inevitably, because it's just hard to recreate with electricity the authentic quick fire and char that's acheivable on an ooni karu. Would love your thoughts.
Firstly, the parking lot isn’t sad, I’d say that’s commitment! 😎
It’s quite a hard one to answer because I’ve never cooked on the bee like before, however with this oven having the top and bottom heating element and the boost mode allowing you to heat up the stone in 45 seconds it makes it very easy to replicate a wood fire oven, or pretty close anyway! I’d like to try a higher hydration dough next time to get a nice fluffy crust!
@@TomVoyageuk Thank you! I remember reading about other hydration recipes (my favorite pizza cookbook is the Marc Vetri cookbook), I should give that a shot to see if it helps in my breville pizzaiolo. I am so curious to see more about the volt and longer term experience with recipes and best results!! Thanks again. Maybe eventually someone will post a side by side comparison of the two electric ovens.
Dimension of the oven please!
From the website - Unboxed dimensions: 61.7cm x 52.9cm x 27.9cm (24.2” x ” x 20.8” x 10.9”)
Unboxed weight: 18kg (39.7lbs)
Boxed dimensions: 69.7cm x 63.5cm x 36.4cm (27.4” x 24.5” x 14.3”)
Boxed weight: 25.9kg (57lbs)
Cooking surface: 33.7cm x 33.7cm (13.27” x 13.27”)
10mm (0.4”) cordierite pizza stone
Can anyone tell me how long the power cord is on the Volt?
Not that long, only about 1.2m (in the UK, other models may differ) but i found it a bit short for my liking
Nice! been baking on it about 3 weeks. Hard to control the bottoms the stone is too hot. I will probably switch to biscotto
In the U.S. our parks often have covered awnings with electricity so this is a nice portable oven to take to the park and make pizzas. That's why I bought it since I don't need to bring fuel
How long would it take this oven to send out 4 pizzas?
About 20 mins to heat up the oven from cold, then about 60- 120 seconds each pizza
looks amazing! I love my Ooni Karu 12" the only thing that would worry me about the electric one would be the actual amount and cost of electric to run it, whereas the Karu I use a mix of Charcoal and wood
Thanks for the comment Daniel! In may latest video (going live in 30 minutes) I review the volt 12 vs wood fired pizza oven and in that video we discuss cost of running! Actually we figure out the volt costs about £0.56p per hour at Uk price and the wood came out more expensive!
@@TomVoyageuk Thanks for the reply Tom, I absolutly love my Karu 12. I assumed the running cost of the Volt would be a lot more, I am very impressed! Also, thanks for your videos I have learned and continue to learn loads from you.
Would you say this can make real Neapolitan pizzas?
As real as you can get without using a wood fired pizza oven, in Naples/. What would you class as a "real" Neapolitan pizza??
Would have liked you to wait til you had cheese and temped the stone after told us how long to get back to 450... otherwise, great video! Subbed
Thanks for the sub!
Maybe the 12 stands for being 12V like a car battery
Possibly, but I think it refers to the 12” stone size
They should make it for 16 inch large pizzas!!!! Like the koda 16
I guess this is something they could look at in the future but it would be HUGE!
It’s wonderful, and brilliant and I’m sure everyone will love it. But EIGHT HUNDRED QUID * I love my pizza but wow. Plus I like cooking with wood
* not including any discounts.😉😉😉😉
I remember looking for an indoor pizza oven a few years back, and the only one I could find that got to 900+ was $5,000. Before Ooni came along, the cheapest wood fired pizza oven was about $1500 and most were several thousand.
I don't think people who only started looking at ovens the last 5 years or so really appreciate how expensive making pizza say home could really be.
It’s not a low cost oven I agree but it does fall in the price range of similar ovens in terms of the design and style
Agree! Try getting hold of a brick pizza oven for less than £3k!
@@TomVoyageuk but that is what made Ooni so special. I could never afford a brick pizza oven, but I can afford an Ooni. But with the basic Fyra at 250 quid, it marks the Volt look very expensive.
Not sure if an AirBnB host would appreciate you rocking up to the gaff and running this on their electric for the weekend 🤣
Haha what they don’t know….