FAST REVIEW | Ooni VOLT Indoor Electric Pizza Oven
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- เผยแพร่เมื่อ 17 ต.ค. 2023
- NOW $100 CHEAPER: geni.us/volt-12
(The above is an affiliate link. If you purchase through it, I will receive a commission to help buy more pizza ovens. I never promote products I do not personally recommend.)
IN-DEPTH REVIEW: palapizza.com/ooni-volt-12-el...
MY TOP RECOMMENDED PIZZA OVENS:
4.9 | Gozney Dome / Dome S1: shrsl.com/4btbs
4.9 | Ooni Karu 16: geni.us/Karu-16-Bundle
4.8 | Solo Pi Prime: solostove.pxf.io/vNxzXN
4.7 | Gozney Roccbox: shrsl.com/3inly
4.7 | Ooni Karu 12G: geni.us/karu12G
4.6 | Everdure KILN 2: bbqguys.sjv.io/DKa3k5
4.3 | Ooni Koda 16: geni.us/koda-16
In this Ooni Volt review, I quickly unbox the pizza oven and make a variety of Neapolitan and New York style pizzas. No BS here. Just testing the performance.
I knew this oven would be capable if cooking NY styles, since bread flour-based pizza needs lower temps. And lower temps is something indoor pizza ovens always offered. But the Ooni Volt surprised me with the stone reaching 875F in just 20 minutes!
It cooked Neapolitans really well. My favorite target temperature was 800F on the stone and then bake for 90 seconds to 2 minutes (depending on your preference) with the top burner on high.
I absolutely love this oven. - ภาพยนตร์และแอนิเมชัน
![Fc ครับ ขอแนะนำให้รู้จักกับ "น้องเปียโน" l [Nickynachat]](http://i.ytimg.com/vi/HQU6Q_IYTLo/mqdefault.jpg)
Your reviews are always spot on. I have purchased several pizza ovens based on your excellent reviews and couldn’t be more pleased with the results. You always give straight talk. Thank you for all you do 🙏🥰💕
great video, you deserve more subscribers
I appreciate that - thank you!
Can you try to get the chefman electric pizza oven? Released at Costco for 400 usd. Just saw a photo of it and it looks interesting
$1,000 lot of money. That would buy a lot of Papa Murphey's.
I wish there was a PM in my area :(
I'm wondering if the pizza tastes just as good as using a outdoor pizza oven?
Id love to see a review on the new Costco "Chefman Electric Indoor Pizza Oven". There is 0 info about it online at the moment.
Looks like its a slightly revamped Alibaba oven www.alibaba.com/product-detail/12-pizza-1700W-400C-750F-Stainless_1600791204735.html
Not saying that it won't make good pizza or be worth the price, but that's all I know of it so far. I'd be very curious if it can indeed reach 800F. I don't live near a Costco, but I'll get it on my list about possibly purchasing for delivery soon.
Karoo 16 you can also cook steaks. Would you even attempt it in this Volt ?
OK, so I rewrite my earlier comment since it wasn't clear to the channel owner.
I'm sorry for everyone who has become the victim of Ooni marketing. They sponsor many TH-camrs to generate a hype, and it seems to work.
It also means some people have way too much money. But for those on a tighter budget there are alternatives at one third (!) of the price with the same build quality.
For example: where I live I can buy a 13" Cozze electrical oven for 300 EUR, or 17" for 400 EUR. No fancy LCD screens, but otherwise identical, and wider, therefore better.
Or I could buy a Bighorn pellet oven, with chimney, for 179 EUR, identical to the Ooni Karu 12, but a whole lot cheaper.
If you want the real thing and you can spare 900 USD, then you should buy the Rolls Royce among electrical pizza ovens for home use: the Effeuno P134HA 509.
This Effeuno model is very high, meaning your pizza won't burn and you can add a real biscotto stone on top of the corderite bottom. It's 14" wide. Don't confuse with the lower model.
Personally I use a no-name industrial type oven, 16" wide, less insulated than the Cozze or the Ooni, and therefore limited to 350°C. But I paid less than 200 EUR for it, and it's also high enough to add a biscotto stone.
If you have a barbecue with a lid you can consider a thick metal plate (to spread the heat), on which you lay a biscotto stone. The best barbecue models have a thermometer on the lid. It's a great alternative for a pizza party in the garden. But please be very careful to add the thick metal plate and to select a stone that can handle the heat without exploding. Original biscotto stones from Napoli don't come cheap, but they are worth it.
The effeuno is amazing but that model is $3000 in my country. In my opinion if you're serious about making neapolitan pizza semi often and have outdoor space then get a gas oven. If you want to learn about pizza making and have pizza on a regular basis then get a good cheap electric clamshell type. I paid equiv of $60 USD delivered which is cheaper than a pizza steel for conventional oven. I use it almost every day, 10 min pre-heat and approx 5 min cook. No pizza peel needed.
In America, Ooni's one of the best pizza oven options. If I wanted an P134HA (which I do) It's close to $1800 for the oven, and I'd have to pay an electrician who knows how much $$$ to come and wire a 240v outlet. I'm betting it would be at least $300, maybe a lot more. If you live in Europe and can get it for 800 that's a no brainer choice, but it's almost 3x that here when you factor in everything.
Awesome video! Just getting into exploring making better pizza. Curious if this could be used to replace a toaster oven. Due to size I need to find an appliance to give up.
Honestly, I've never been a toaster oven user haha. But I don't see why not. I've done a sous vide steak and the seared it in the volt, nachos, and I also do veggies pretty often. But never did anything toast/sandwich or dessert related
Do you think a couple of these would be capable of small-scale commercial use?
Is there any advantages in taste or texture that you get from a 60 second bake in your larger oven compared to the volt? Or is it only significant in how quickly pizzas can come out? Thanks for the video!
There is a difference when working with 00 flour. While most of the crust rise happens through fermentation (think of how poolish, biga, or extended fermentation doughs tend to be more airy than a standard dough), really hot temps can aid in the rise as well.
A 60 second pizza will likely have a thinner layer of crunch on the exterior, and a more airy, soft interior of the crust; whereas one approaching 2 minutes will firm up a bit more.
Direct flame contact can also provide more leoparding, if you like that (I do).
With that said, I rarely do 60 second bakes in portable ovens. Most fall around the 80-90 second time; and that's because I like the final result better, not because they can't do it.
can a pizza steel be used inside instead of a stone? Typically the steel gets hotter.
Great video! Any word on the Everdure Kiln 2 burners?
Thank you! And thanks for the reminder. I emailed the Everdure team mid August and they were working on getting their supply ready. I just reached out again. I should be able to get my hands on a 2 burner Kiln this fall.
@@palapizzaovens I was going to buy the versa 16 until I saw Everdure. Hope to see your review soon. There are no good reviews. Thanks
I live in a condo for the moment. Not only is room at a premium, but there is no baking in an outdoor oven due to fire regs. Glad you did the homework for me because for sure I would not waste 1K on this. I use a Baking Steel in my home electric oven and get the same results (there is a way to do it to get your steel hot enough!) . Never had a failed pie yet. My counters are granite and it looks like yours are also some sort of stone. I have heard of people cracking their counters with an air fryer. This might be cool to the touch on the top, but I would not be so trusting of it. If I did splurge on this, I'd have a silicone pad under it. I'd have to make a lot of pizzas to justify that price. For 100 dollars, a Baking Steel will pay for itself after about 6 pizzas....not to mention all the other things you can do on it. Thanks for helping me. Saw this last night and really thought I wanted it.
I would love to see your review on the Westinghouse Pizzata 12E - Electric Pizza Oven w/ 12 Inch Ceramic Stone. There is an electric version of the oven that I want to use to make New York style pizzas but I don't know if it is just a glorified baking oven. It claims 750 C and it is much more affordable than the ooni.
Thanks for the heads up on this one, didn't come across it yet. I'll definitely look into it as the colder weather is already setting in. Wouldn't mind reviewing some more indoor units!
@@palapizzaovens thank you! I don’t have good weather year round so indoor is my only option but the best ones are way too expensive for me, especially because I just want to make normal good pizza nothing too extravagant.
Where’s that Ooni 12G review homie? Gonna get a pizza oven on Black Friday, got any insights on some good deals?
12G is being edited now, should be up in a couple days! And last year, Ooni did a 20% off black friday deal, I'd guess they do the same this year. Gozney discounted the Roccbox from what I remember but not the Dome.
This would be so fun to have, but i know its not valuaboe enough for me. Its going to be interesting to see how long they last, since there is really nothing that can go wrong with my cheap pellet oven.
You're right about the pellet ovens, the only thing you have to worry about is corrosion, and if you keep it covered or bring it inside, should last a real long time. This Volt is built like a traditional oven, I really believe it will last a long time.
Is it safe to use on a Formica counter top? Or do you need a board under it?
I have the same question.
Real nice oven. Unfortunately not 1300+ dollars nice. Especially not for something that'll top out at 12" pies. The home oven with a steel is just a much better option for the price, and way less tedious cooking for more than 1 person being able to get bigger pies. Not to mention the space it'll take up if your kitchen isn't huge.
I agree regarding the home oven if you're looking to make NY style pizzas. But the home oven cannot make real Neapolitan - so it's a matter of what style pizza you want to make. To get the most out of the cost of this oven, you'll definitely be wanting to use it for 00 flour at least some of the time. If not, home oven all the way for bread flour based indoor baking.
5:05 No. You will find a better pizza oven. Period.
At a FRACTION of that price.
Spice Diavola Pro.
You’re welcome.
OOni is good but not £800 good.
"You won't find a better indoor pizza oven...peeeriod"??? How about the king of the indoor pizza ovens? The ONLY oven in the US that can make true Neapolitan indoor?: EFFEUNO FORNI!
I don't compare the 120v pizza ovens to 240v ovens; definitely my bad for not calling that out during this video. But I keep the rankings of indoor pizza ovens separate, because a 240v oven will always be superior but they are not as widely accessible to US consumers due to the electrical reqs.
I have an Effeuno in my kitchen right now (review should be up in a week), and I can say, it is superior to the Ooni Volt. But it's a very different beast!
"u wont find a better indoor pizza oven"
U tested them all?
Oh, I am back, The Effeuno is the best in the world and approved by AVPN, the best in the world! PERIOD!
Yes and at a absolutely ridiculous price... This is currently on black Friday sale and that makes it almost half the price. The effeuno ovens were more competitively priced before not anymore. Who's gonna pay over 1k for a pizza oven that you wouldn't be able to taste the difference in a blind test ? Lol and make that 3k in some countries!
@@hasan1980hb hey sorry money is an issue for you! People buy Ooni junk cauz they are cheap? No! Because they are cheaper, in every way! Garbage! And its still a grand, NOW THATS A RIPOFF! You think everyone is broke? Many people do very well and a couple of grand for an excellently designed oven is nothing! Do think anyone who can afford a Ferrari is going to buy a Corvette? Sounds like classic sour grapes to me! As soon as i hear it about price I know whats going on!!
@mrjusmobile so can you tell me how many times you have used the ooni? And what you feel the main difference is.
@@schmead7257 my brother owns it and I’ve used it about 10 times with nicely prepared, correctly proofed AVPN regulation amounts and percentages Caputo dough. Literally comes out strange not in the Tru Neapolitan tradition. The oven spring is just not there, But its a pizza. Its not designed to cook the bottom well since YOU MUST BUY THE SAPUTO BISCOTTO. Improves a bit. Im not a troll breaking balls. Ive been to Napoli, learned correctly and work with some really passionate paisans in the Northeast, U.S. I own a Valoriani oven for my yard and already knew which electric oven to buy, everyone in Italy knows and uses them and its AVPN approved! People who can afford an Effeuno and are passionate WOULD NEVER GET THE Ooni. I would only buy the best for myself for my home. Watch youtube in Italian, not English and look at those pies! Yes, i had to build a 220v line in my home, totally worth it! Figure out a way for me to send pics, because I’m EXTREMELY EXTREMELY DISCREET! I Don’t just give out my stuff. If someone cant afford an Effeuno, then of course buy it! But if you are really, really into it, get the Effeuno!
@@MrJusmobile Ooni makes solid ovens, I had a Karu 16 and it was amazing. And it's AVPN approved, along with a few other of their ovens. Doubtful an association like the AVPN would certify a garbage oven. And if I'm wrong and they will, you mentioning the Effeuno being AVPN approved doesn't mean much right?
Think of business my friend and there lies your profit. It's a no Brainer if you can supply good tasting pizza to your demographics .
Hi 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 🙏
I don't notice a taste difference from gas to electric. The Karu will have a tiny bit better performance for Neapolitan style because of its ability to get up and above 900F. So where you can get ~90 second bakes in the Karu, the Volt is more like 2 min.
In the summer months, I use my outdoor ovens over the Volt. In the winter, I've been using this Volt more now.
Buy the Saputo Biscotto stone for the floor and you will get closer to a verace pizza Napoletana! Almost anyway!