OONI Volt 12 - First Cook & Review - Spectacular Results!
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- เผยแพร่เมื่อ 1 ส.ค. 2023
- See our first time cooking with he OONI Volt 12 electric pizza oven.
Right from the first pizza we had spectacular results.
This is by far the easiest pizza oven to use from the OONI range, and you can use it indoors!
Get great results cooking pizzas at home, indoors or outdoors, with the same temperatures that you experience in wood fired ovens without any of the mess! - แนวปฏิบัติและการใช้ชีวิต
2:03 those two margarita's were great. I would rate indoor electric pizza ovens as a must have!
Yup I was going to say the same thing! The two margaritas looked fantastic! All the pizzas sounded very crispy too as he was cutting them into slices! I'm quite impressed with this oven!
Planning to get one, thanks for sharing!
Hope you enjoy it!
Are you liking it? I am torn between the gas powered Koda 16 and the Volt. But I like in Canada so the winter will be too cold to be making pizzas outside. I like the idea of being able to use the volt inside or out
Molto bravo, complimenti!
Grazie mille
Hey got my Volt 12 today have only done the pre burn cycle cant wait to fire it up tomorrow for some pizza!
Tell us how it went
Hey, well have made 6 pizzas now all have turned out pretty good, little nervous with the launching still, I did not get a perforated peel so maybe was a mistake but have ordered the Ooni bamboo one to try also for launching, and still not a expert on the dough stretching shaping so on. Any great dough recipes you recommend for everyday pizzas? @@FOODGOOD
I'm glad to hear that you are starting your pizza making journey. Launching is always interesting. It takes a bit of practice but you'll work it out in the end. I would recommend that before you try to launch, jiggle the pizza back and forth a little bit on the peel to make sure that it slides. If it doesn't slide on the peel you will probably have a disaster. The two things to concentrate on is flour and not overloading your pizza.
Flour will allow the pizza to slide on the peel. Too much flour however will burn on the stone and give the pizza base a burnt finish and taste. So it becomes a balancing act with practice to work out how to get the flour just right. With the flour, I'm referring to the flour that you put on your bench and sprinkle onto the peel, not the flour content of the dough. I would recommend getting a pizza oven brush. I use it quite a bit in between cooking pizzas just to get rid of any excess flour build up on the stone. By using a brush you can use a bit more flour, just make sure that you brush the stone in between each pizza. Brushing the excess flour (which will be black after being on the stone) to the back or the side of the oven is sufficient. You don't need to have a perfectly clean stone in between pizzas. The burnt flour will ultimately disappear. Check out this video on cleaning the stone.
th-cam.com/video/s4NikvO6d6I/w-d-xo.html
With the Volt just be careful when brushing so as not to damage any of the sensors or elements inside the oven.
I will do a video on how to clean the Volt stone soon.
The other important thing is to not overload your pizza. If you put too many toppings or too much sauce on the pizza it can become wet and heavy and is more prone to splitting when you launch the pizza. If you find this to be a problem, then start with a very simple basic pizza and get used to making that. You can then build up. Bear in mind that a pizza made at around 500 degrees C will usually have a very thin hand stretched base and cooking at the high temperatures for only 90 seconds or so will not properly cook pizzas with a thick layer of toppings. You would cook those types of pizzas on a pizza tray at half the temperature for up to eight minutes.
For dough recipes check out these videos;
Pizza Making Start guide: th-cam.com/video/efJET-jL00g/w-d-xo.htmlsi=BZ_uBTJ2ZTC8HWRn
Hand mixed Pizza Dough: th-cam.com/video/efJET-jL00g/w-d-xo.htmlsi=BZ_uBTJ2ZTC8HWRn
Machine Mixed Pizza Dough: th-cam.com/video/CkOXiIQgOds/w-d-xo.html
How to Stretch a Pizza: th-cam.com/video/lC14pdSH268/w-d-xo.html
I hope that helps.
@FOODGOOD wow thank you so much for all that info! I take it on board and check out am those links will look forward to your cleaning vid on the volt cheers from Mat in Brisbane AU.
No worries mate
Your pies look better than others I’ve seen on the volt. Maybe your setting/dough?
Thank you. The dough and sauce mix that we use can be seen in this video
How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide
th-cam.com/video/efJET-jL00g/w-d-xo.html
What's the hydration? The crust sounds very crusty, I usually have it with around 70% and 400 degrees C. Could you measure the temp inside the oven? Looks delicious though!
Thanks for your comment.
60% hydration. 1000grams of flour, 600 milliliters of water gave us 8 pizzas of 200 grams each per dough ball.
72 hours proving in the fridge.
Oven set to 450 degrees Celsius (maximum temperature for this oven)
Stone temperature was measuring between 420 to 460 degrees Celsius front to back.
Baking time was consistently around 120 seconds
That was for our first 8 pizzas with this oven. I will back that time off a bit for the next pizzas, but it needs more than 90 seconds.
I turned each pizza once 180 degrees.
I found that the back of the oven is hotter than the front so the pizza needs to be turned or it will burn like I showed in the video.
The pizzas were super delicious
Very interesting video and comments. Thanks very much though as someone without anywhere near your experience and level of skill I would have liked a little more detail in the videos. 200g dough balls. Were those 10" or 12" pizzas?
I will start watching all your older videos and the new ones as well. Hope you do more Volt. Would love to get results approaching yours.
Looks like you've already found the video that I was going to refer to you. Thank you again for your kind comments on that video.
To answer your queries directly, sometimes I do add the detail information, but it just depends on what message I want to concentrate on. It would be repeating stuff I've already covered elsewhere. But, to take your point, not everyone would have seen my other videos, so maybe I'll take you comment on board for future videos and either directly cover extra information or point to videos that cover more specific information. I did try it in this video with how to make the sauce. I kept that short and to the point, so I might try something like that. Thanks for that insight.
200g balls can't really stretch to 12", so ours are usually 10"ish.
What's not to like? perhaps price a tad expensive.
I really confused. Which ooni models should I buy. The gas wood one or the electric one. My requirements are I need pizza same as restaurant crispy and delicious.
I can’t tell you what to buy but I can tell you my preference. I have the Koda 12 & 16 and the Volt 12. In my business I sell OONI and other brands of pizza oven. The hardest pizza ovens to use are wood ovens. They take the longest time to set up and to master. They are also the messiest to clean up afterwards. The gas powered ovens are the most versatile but can only be used outside. The electric Volt is by far the easiest to use and master. You can also use it indoors which you can’t with the others. The electric oven gives direct radiated heat from above the pizza which gives a reasonably even cooking of the pizza. I found that the pizza only needs to be turned once with the Volt but with the other ovens you have to constantly turn the pizza so that they won’t burn.
I have a koda 12 gas oven and very often can not use it due to even just slightly windy weather, and wood is to busy for me, so Volt 12 electric is in my future.
What is the ratio you use between the high and low hearing elements of the Volt ?
I use the default setting for 450 degrees Celsius. I haven’t felt the need to alter it. What’s your experience?
@@FOODGOOD I do not have the volt but consider it. What is the default setting between the up and down heating elements ?
It’s biased to more heat on top
I'm undercover, which one do you prefer the Koda 16 or the electric?
They are different and have different strengths and weaknesses. The better comparison is between the Koda 12 and the Volt 12 due to the size.
The Volt 12 is now my favourite pizza oven. before that it was the Koda 16, however the Koda 12 is the oven I use the most.
Let me explain.
I never make pizza bigger than 12' (30cm). Typically my pizzas are around 10" (25cm). So I don't actually need the Koda 16 for making larger pizzas. There is a caveat to that, which I will explain further on. Also, I cover my pizza ovens and pack them away when not in use. I don't like leaving them out.
Note: All three ovens give exceptional results. there is essentially little to no difference in the cooked result once you have mastered the idiosyncrasies of each of the ovens.
KODA 12: It's nice and light and compact. It's the easiest to get out if I'm in a hurry or if we are taking it on holidays with us, or when we take it to a friends place, or when we do pizza in the park (read picnics) with friends. I can cook a couple of small steaks at a time in this oven with a small skillet. I can cook vegetables easily as well. You need to rotate the pizzas very often otherwise they will burn. Must use this oven outside. Least expensive of the three.
KODA 16: Bigger and heavier. I only need the extra physical space for cooking 4 steaks at once in a large skillet. Having a larger work area however helps to make use of the hotter and cooler zones in the oven when juggling cooking the base or the top of the pizza. Easy to cook panuozzo (see one of my other videos) This oven is probably the best all-rounder. Must use this oven outside.
VOLT 12: Obviously the Volt 12 is not suited to taking out in the open like in a park because of the lack of electricity, so it's restricted to being close to a source of electricity. It is ideally suited to indoor use, although you will have to be weary of smoke if you overdo flour on the base of the pizza. I'm speaking from experience on this point. It's not suitable for cooking steaks or oily foods since, with the door shut, it is a closed environment and a flare up or fire could damage the electric/electronics. So I won't cook steak in a Volt 12. I have cooked/roasted some vegetables though. This oven is the absolute easiest to learn how to use of the three. The other two require some practice. Very little experience is need to use this oven effectively. You only need to rotate the pizza once (180 degrees) after about a minute. Pizzas cook in 90 to 120 seconds. Currently my favourite oven to use. Most expensive of the three
@@FOODGOOD thank you for highlighting the differences. I’ll give it more consideration. I was about to impulse buy :)
You’re welcome
this oven even looks better than the Effeuno
Cool but not 999.98 cool.
Look like you are using bread flour instead of 00.
Yes, correct
Never put parmiggiano in the pizza
😅😅😅Spectacular is only the price!! 900€😅😅