Hello.....if you say you set the oven temperature at 400 or 425 then let it heat to that temperature then crank the heat to 425 or 450 on the dial just before launching it will have the element on and you will get more closer to 60 secs cooks that is what I do and it was a tip from one of the engineers to designed it.
I was unaware of electric pizza ovens until Ooni launched the Volt. Been using the Koda 12 since 2020. Living way above the arctic circle I don’t cook napoleon style pizza during the winter months - until recently. Long story short; if you live in the EU, consider getting the Effeuno P134H instead. Twice the power (1,6 kW vs 3,0 kW) and better stone. Better heat control as well. Depending on your location it’s the same price as the volt, roughly 1000 USD. The effeuno is capable of 60 seconds cook.
Hi - above arctic circle 🥶 that is cold now - I watch Longbearyen and Northern Finland YT videos for the snow scenes! Thanks for sharing the details on this oven - it looks really good , gets to over 500c and the one with the biscotti stone is what I’d get, just can’t afford that oven right now!
Thanks! For me it’s been just up to a few minutes due it being enclosed and inside, plus with the stone boost option, it heats the stone back up fast when you need it.
If that’s happening, blow it away before launch by lifting up the corner of the pizza and blowing, most of the pizza should lift (it can go everywhere so I take the pizza outside to do this)
This was a great review. I might get one for the rainy days. You should do an "old school" cook on your Ooni Pro 16, wood/charcoal fired of course, with a focus on the pizza making, stretching, toppings, launching, etc. I think there are a lot of people still getting into the wood fired oven specifically for the aroma and taste that is infused from the smoke of a wood oven.
I think there is a slight advantage (i.e I get more bubbles on the side of the crust) when cooking with real flame on the crust, but you can still get a really good crust cook from this oven and so I am very happy with the electric crust cook compared to the wood and gas flame cooks.
Nice review, my only guess for the glass getting misty is the difference in temperature from the inside and outside the oven condensing on the glass surface.
Hi! Thanks - hope you enjoy your lovely new Volt!. Try to blow off as much of the semolina from the peel and under the pizza as you can before you launch - lift up a corner of the pizza and blow gently. Otherwise you may get a build up on the stone. you can turn the hot stone over if you have very high heat proof gloves (not recommended as the stone is so hot that I have to do that in seconds else it goes through the gloves and burns my hands) or turn it over at the end of the cook when it’s cooled down ready for next time.
Can you really bake Neopolitan pizza with this Volt 2 electric oven in few minutes ? I seen videos with Vito baking pizza in electric oven and he recommended to bake the pizza with tomato sauce first few minutes then add the cheese later or else cheese will be burned or becomes too watery.
Hi - it depends on the moisture of the cheese - I use block mozzarella and that cooks well in here. Plus, even though this is a high heat oven that cooks at same temps needed for Neapolitan style, there is an option to burst more heat on the stone and lower it for the top so that the cheese doesn’t burn, and gives the stone a heat cook boost which is a great option to have and more control over the pizza cook.
Hi - yes: it is 500g Pizza flour (I use blue caputo pizzeria), 300g water, 10g salt, 0.5g to 2g yeast (depends on how warm it is - less for warm) - I put in bread maker on pizza dough option to knead and its done! You can room proof or cold proof or freeze the dough.
The cooks on these vs gas or wood looks a bit more like a "toaster" than a true pizza oven. Method of convection to me makes a big deal in terms of taste. Do you find the pizzas cooked with this oven a bit "drier" than the other ovens?
Hi- I think that the first few pizza cooks I made in this oven were drier than I wanted them to be so I changed my cheese from buffalo mozzarella to block mozzarella which I cube and that completely changed the cook - the pizzas cook a lot better - plus a tip below suggests that if I turn the oven to 425c then turn up to 450c just before the launch, it cooks in 60 seconds which means it’ll be even better/moister (is that a word!). 😀🍕🔥
Thanks for the review and the question is exactly the one I would ask. Like you I found the crust dryer. But from now on I’ll use the tip of the temperature and the mozzarella
Not that I can tell. Gas and wood ovens, i.e. ooni or roccbox don't really have a lot of convection. The texture is different but all the outdoor pizza ovens have a slightly different texture. I would guess pizza party bollore/passione are the only ones that can't cook a 100% authentic neapolitan with gas at a reasonable price. 100% authentic as the hot air in the oven and convection is more similar to a real dome oven. These pizzas are NOT dry and if anything they are probably wet. The oven traps a lot more steam because it doesn't stronly vent as some other outdoor pizza ovens.
Way overpriced for what you get. If you live in the U.S. (I don't know about elsewhere in the world), consider instead the Chefman version of this, which is essentially the same thing. (And looks to have the exact-same stone.) I picked mine up from Costco online for $265, inc. free shipping ($250, with a $15 surcharge for not being a Costco member.) The price on Amazon for the Chefman is much higher currently. But 900 to 1,000 bucks U.S. for the Ooni? No way. Nothing fancy or high-tech about either one of 'em. Just stainless steel insulated boxes with three knobs. The "difficulty" is in tweaking/tuning the temps and time to your liking and particular crust requirements. People want to blame these ovens for their failures when the ovens themselves have very little to do with it. ("A bad carpenter blames his tools.") I can cook a pizza (thin crust) in my 550F max regular range-type oven perfectly to my liking (I'm not an aficionado, but am working on it), but it takes a tremendous amount of power to heat up that big ol' thing, and I'm looking to scale back and get rid of that monster. It hogs 50 amps of the 100 amps allotted for indoor stuff, not including the other high-amp stuff that's on a separate breaker panel (dryer, HVAC unit, tankless water heater). Which brings me to my next point: people are tripping breakers right and left, and can't figure out why. Check your amp draw! You can't run _everything_ at once, esp. on an older home with limited power.
I never liked pizza baked on steel, it’s always burned at the bottom, pizza stone is the best. I have a regular electric oven but will invest in a pizza oven one day
@@notime4999I have both a steel and a stone the steel wins hands down, my pizzas and breads always have a better base than with a stone , the steel also holds heat for much longer too and they can cook pizza 30% faster than a stone , which is what you want , a steel is much more durable than a stone it won’t shock and crack like stone , I’m using a 6mm steal at the moment and it’s perfect
@@roostaraver Wow I didn’t know that, I believe you, but from my experience eating pizza at a restaurant called “Mod Pizza” I believe, they used steel and it was consistently burned at the bottom, and it seems like folks reviewing steel pans on Amazon had similar experiences. I guess steel takes more skill to use than stone
Hello.....if you say you set the oven temperature at 400 or 425 then let it heat to that temperature then crank the heat to 425 or 450 on the dial just before launching it will have the element on and you will get more closer to 60 secs cooks that is what I do and it was a tip from one of the engineers to designed it.
Yes, fantastic tip! I will have to give that a go! 👍🍕🔥
I was unaware of electric pizza ovens until Ooni launched the Volt. Been using the Koda 12 since 2020. Living way above the arctic circle I don’t cook napoleon style pizza during the winter months - until recently. Long story short; if you live in the EU, consider getting the Effeuno P134H instead. Twice the power (1,6 kW vs 3,0 kW) and better stone. Better heat control as well. Depending on your location it’s the same price as the volt, roughly 1000 USD. The effeuno is capable of 60 seconds cook.
Hi - above arctic circle 🥶 that is cold now - I watch Longbearyen and Northern Finland YT videos for the snow scenes! Thanks for sharing the details on this oven - it looks really good , gets to over 500c and the one with the biscotti stone is what I’d get, just can’t afford that oven right now!
Great Review, Thank You, your baking always looks incredible 🥰🙏💕
Thank you so much 🤗!!
Thank for sharing! Could you kindly let me know the reheating times that are required between each pizza when you want to bake several pizzas?
Thanks! For me it’s been just up to a few minutes due it being enclosed and inside, plus with the stone boost option, it heats the stone back up fast when you need it.
Thank you!
How do you get the stone from not scorching the semolina or flour on the pizza stone? Smokes up the house.
If that’s happening, blow it away before launch by lifting up the corner of the pizza and blowing, most of the pizza should lift (it can go everywhere so I take the pizza outside to do this)
This was a great review. I might get one for the rainy days. You should do an "old school" cook on your Ooni Pro 16, wood/charcoal fired of course, with a focus on the pizza making, stretching, toppings, launching, etc. I think there are a lot of people still getting into the wood fired oven specifically for the aroma and taste that is infused from the smoke of a wood oven.
Hi - thank you - great suggestion - it’s time I got the Pro out for a cook!
Do you think the rise on the crust is as good as wood/gas?
I think there is a slight advantage (i.e I get more bubbles on the side of the crust) when cooking with real flame on the crust, but you can still get a really good crust cook from this oven and so I am very happy with the electric crust cook compared to the wood and gas flame cooks.
Nice review, my only guess for the glass getting misty is the difference in temperature from the inside and outside the oven condensing on the glass surface.
Thanks, I think so too - my house must be too cold for this oven!
I gotta say, the pizzas that come out of this look surprisingly good!
It does a good job!
Thanks for the Review. I got mine 2 days ago. How do u get rid of the Semola before u put the next Pizza in. Thanks.
Hi! Thanks - hope you enjoy your lovely new Volt!. Try to blow off as much of the semolina from the peel and under the pizza as you can before you launch - lift up a corner of the pizza and blow gently. Otherwise you may get a build up on the stone. you can turn the hot stone over if you have very high heat proof gloves (not recommended as the stone is so hot that I have to do that in seconds else it goes through the gloves and burns my hands) or turn it over at the end of the cook when it’s cooled down ready for next time.
Can you really bake Neopolitan pizza with this Volt 2 electric oven in few minutes ?
I seen videos with Vito baking pizza in electric oven and he recommended to bake the pizza with tomato sauce first few minutes then add the cheese later or else cheese will be burned or becomes too watery.
Hi - it depends on the moisture of the cheese - I use block mozzarella and that cooks well in here. Plus, even though this is a high heat oven that cooks at same temps needed for Neapolitan style, there is an option to burst more heat on the stone and lower it for the top so that the cheese doesn’t burn, and gives the stone a heat cook boost which is a great option to have and more control over the pizza cook.
Hi, csn i have your dough recipe you found worked for the volt please?
Hi - yes: it is 500g Pizza flour (I use blue caputo pizzeria), 300g water, 10g salt, 0.5g to 2g yeast (depends on how warm it is - less for warm) - I put in bread maker on pizza dough option to knead and its done! You can room proof or cold proof or freeze the dough.
Very well presented... totally Pro...thank you...bye...!
The cooks on these vs gas or wood looks a bit more like a "toaster" than a true pizza oven. Method of convection to me makes a big deal in terms of taste. Do you find the pizzas cooked with this oven a bit "drier" than the other ovens?
Hi- I think that the first few pizza cooks I made in this oven were drier than I wanted them to be so I changed my cheese from buffalo mozzarella to block mozzarella which I cube and that completely changed the cook - the pizzas cook a lot better - plus a tip below suggests that if I turn the oven to 425c then turn up to 450c just before the launch, it cooks in 60 seconds which means it’ll be even better/moister (is that a word!). 😀🍕🔥
Thanks for the review and the question is exactly the one I would ask. Like you I found the crust dryer. But from now on I’ll use the tip of the temperature and the mozzarella
Not that I can tell. Gas and wood ovens, i.e. ooni or roccbox don't really have a lot of convection. The texture is different but all the outdoor pizza ovens have a slightly different texture. I would guess pizza party bollore/passione are the only ones that can't cook a 100% authentic neapolitan with gas at a reasonable price. 100% authentic as the hot air in the oven and convection is more similar to a real dome oven.
These pizzas are NOT dry and if anything they are probably wet. The oven traps a lot more steam because it doesn't stronly vent as some other outdoor pizza ovens.
Taste test?
You are making some good looking pizza
Hi - thank you!!
Can you make steak or chicken in it?
Yes it can be used for other dishes like that, although mine came with just a pizza stone. You may have to buy tray accessories to fit in the oven.
Way overpriced for what you get. If you live in the U.S. (I don't know about elsewhere in the world), consider instead the Chefman version of this, which is essentially the same thing. (And looks to have the exact-same stone.) I picked mine up from Costco online for $265, inc. free shipping ($250, with a $15 surcharge for not being a Costco member.) The price on Amazon for the Chefman is much higher currently. But 900 to 1,000 bucks U.S. for the Ooni? No way.
Nothing fancy or high-tech about either one of 'em. Just stainless steel insulated boxes with three knobs. The "difficulty" is in tweaking/tuning the temps and time to your liking and particular crust requirements. People want to blame these ovens for their failures when the ovens themselves have very little to do with it. ("A bad carpenter blames his tools.")
I can cook a pizza (thin crust) in my 550F max regular range-type oven perfectly to my liking (I'm not an aficionado, but am working on it), but it takes a tremendous amount of power to heat up that big ol' thing, and I'm looking to scale back and get rid of that monster. It hogs 50 amps of the 100 amps allotted for indoor stuff, not including the other high-amp stuff that's on a separate breaker panel (dryer, HVAC unit, tankless water heater).
Which brings me to my next point: people are tripping breakers right and left, and can't figure out why. Check your amp draw! You can't run _everything_ at once, esp. on an older home with limited power.
Thanks for sharing your electric pizza oven experiences 👍⚡️🍕
Chefman is crap
Really?...it's an inferred remote thermometer. No lasers here. A good thick baking steel is the best for indoors. This is overpriced.
Hi -the red beam coming out from the thermometer is a laser beam, and I am looking out for a less expensive electric oven too!
I never liked pizza baked on steel, it’s always burned at the bottom, pizza stone is the best. I have a regular electric oven but will invest in a pizza oven one day
@@notime4999I have both a steel and a stone the steel wins hands down, my pizzas and breads always have a better base than with a stone , the steel also holds heat for much longer too and they can cook pizza 30% faster than a stone , which is what you want , a steel is much more durable than a stone it won’t shock and crack like stone , I’m using a 6mm steal at the moment and it’s perfect
@@roostaraver Wow I didn’t know that, I believe you, but from my experience eating pizza at a restaurant called “Mod Pizza” I believe, they used steel and it was consistently burned at the bottom, and it seems like folks reviewing steel pans on Amazon had similar experiences. I guess steel takes more skill to use than stone
£799! NO THANKS