First Time Cook with the Ooni Volt 12! Pizza Oven Review! Real-time pizza cook.
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- Опубліковано 29 чер 2024
- Hi and welcome to our learning-to-cook pizza journey! This is my first cook using the NEW Ooni Volt 12 pizza oven! This is an electric pizza oven that can be used indoors. I cooked this pizza at 450c! I also review this oven and the pizza cook in this video - check it out!
I bought this oven - it was not given to me and this is not a sponsored video! These are honest videos where I provide real-time cooks, tips and pizza oven reviews - please join our pizza journey!
This oven is available to purchase on the links below! Using these links helps me fund the purchase of new pizza ovens to share on this channel!
⇢* OONI Pizza Ovens UK - shrsl.com/36gul
⇢* OONI Pizza Ovens US - shrsl.com/3yacy
⇢* My Amazon US Shop: amazon.com/shop/Got2EatPizza
⇢* My Amazon UK Shop: amazon.co.uk/shop/got2eatpizza
⇢* GOZNEY Pizza Peels, Groceries and Ovens Official Website - tidd.ly/a4e21eb9
HELPFUL VIDS:
Cleaning the Ooni Pizza Stone: • How To Clean the Ooni ...
Ooni Koda 12 Top 10 Tips! • My Top 10 Pizza Oven T...
How I make the Pizza Dough - • Easy Homemade Pizza Do...
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Ooni Fyra 12 Review ONE year Later! - • My Ooni FYRA 12 Pizza ...
Ooni Koda 16 Review TWO Years Later! - • My Ooni KODA 16 Pizza ...
Ooni Koda 12 Review THREE Years Later! - • My Ooni KODA 12 Pizza ...
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Comparing the Ooni Koda 12 and Ooni Koda 16 Pizza Ovens! - • Comparing the Ooni Kod...
Pizza Tools for the Ooni Koda 12 and Ooni Koda 16 Pizza Ovens! - • Pizza Tools for the Oo...
First Cook in the Ooni Koda 16! - • First Time Cook using ...
AMAZON LINKS:
⇢* Ooni Koda 12 - amzn.to/3mlDSEh
⇢* Ooni Koda 16 - amzn.to/3SF52SA
⇢* Ooni Karu 12 - amzn.to/3ZlHZyQ
⇢* Bread Maker - amzn.to/3fngijX (the breadmaker I use)
⇢* Fine Semolina Flour - amzn.to/3o5XytG (for the launch)
⇢* Blue Caputo Flour - amzn.to/3f7BrBo (the flour I use)
⇢* Caputo Yeast - amzn.to/3LIRzWb (the yeast I use)
⇢* Allinson's Yeast - amzn.to/3dKQbpF (the yeast I use)
⇢* Gas Butane Lighter Torch - amzn.to/33neOTZ (for wood-fired ovens)
⇢* Stainless Steel WorkTop UK: amzn.to/3hODloA (pizza kitchen worktop)
⇢* Stainless Steel WorkTop US (similar to mine): amzn.to/34lhbau
⇢* Cast iron pan: amzn.to/3FSKX3d (for dishes in the pizza ovens)
⇢* Mini Wooden Pizza Roller - amzn.to/31TJAgp (helps stretch the pizza)
⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens)
⇢* 15” Wider Wooden Pizza Peel - amzn.to/3rXxlwB (for the 16" Pizza Ovens)
⇢* Laser Temperature Thermometer - amzn.to/2VKRQhB (for every oven!)
⇢* Roccbox Pizza Peels and Ovens Official Website - tidd.ly/a4e21eb9
⇢* Ardore Pizza Party Peels and Ovens Official Website - bit.ly/2IBSQCr
CHAPTERS:
0:00 Intro
0:10 unboxing and looking inside
4:17 first pizza cook - the launch!
7:40 pizza is cooked!
7:54 post-cook oven temperature
8:38 the pizza base and pizza oven thoughts!
WEBSITE: 🍕got2eatpizza.com - it's our growing pizza blog resource site!
🍕 Find us on Instagram - Got2EatPizza
LEARNING TO COOK PIZZA PLAYLIST:
• PIZZA FOR BEGINNERS - ...
OONI KARU 16 PIZZA OVEN PLAYLIST
• How to cook pizza in t...
OONI KODA 16 PIZZA OVEN PLAYLIST
• Ooni Koda 16 Pizza Oven
OONI KARU 12 PIZZA OVEN PLAYLIST
• How to Cook in the Oon...
OONI KODA 12 PIZZA OVEN PLAYLIST
• Ooni Koda 12 Gas - Fir...
OONI FYRA 12 PIZZA OVEN PLAYLIST
• How to cook pizza in t...
OONI PRO 16 PIZZA OVEN PLAYLIST
• Ooni Pro | Uuni Pro
GOZNEY ROCCBOX PIZZA OVEN PLAYLIST
• Roccbox Pizza Oven
ARDORE PIZZA PARTY PIZZA OVEN PLAYLIST
• Ardore Pizza Party Piz...
OONI 3 PIZZA OVEN PLAYLIST
• How to use the Uuni 3 ...
⇢ Links above marked with a ⇢* are affiliate links - This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support! This does not affect you or the price of the product & lets you support this channel at no extra cost⇠ :-)
#pizza #pizzaoven #ooni - Навчання та стиль
Thank you so much for your honest review! 😍Your pizza looks delish!! 🍕
Hi! Thank you very much!
This is a great review. Objective and straight forward. Very helpful for anyone considering a home kitchen pizza oven. Thank you for this! 😊
Hi! Thank you very much! 🙏🍕
so excited to see the volt in action!!
I was surprised how well it cooked. Thanks for the awesome review!
Hi! Thanks for watching!
Good honest review, thank you. You just helped me make a buying decision .👍
Thanks so much! Glad I could help! 🍕⚡️
Thanks for the review, its amazing and well explained ❤❤❤❤
Thank you! 🍕🔥
Great to see a review already 🍕🔥🍕🔥🍕🔥
More to come!
Thank you for this review. Waiting for mine to be delivered. 👍
Hi - thanks! Please let me know how your first cook goes and any tips!
Great job on the video 🍕🔥 .
Thank you 😋
I’m at work so can’t watch this but I’m excited you did this video. I can’t wait to go home
Thank you!! It won’t be going anywhere and will be waiting for when you finish work!! Thanks for your support! 🙏
A very practical exactly what the consumer whats to know video. Thank you. I have a Cooks Pizza Oven (clamshell like the G3 Ferrari but the Cooks has a window in the top and also the elements run to the centre unlike the G3 Ferraria).
I will be in the market for an electric pizza oven that gets to higher temperatures and not limited by outside use in the winter.
I am sure there will be more of these coming and will watch keenly how the products develop.
Thanks for the review.
Glad it was helpful! And yes, I am looking forward to seeing what other companies come out with too, particularly Gozney if they are going to make one!
Ooni should sponsor you. This video is the best objective demonstration of the Volt 12 to date. Now if only you could do a head to head comparison with the Breville.
Thank you so much! I haven't seen a Breville? Will need to check that out!
And the Effeuno too, please : )
@@Got2EatPizza I believe the Breville is sold in the UK as the “Sage the Smart Oven Pizzaiolo”. Hope this helps.
Yes sage looks really good and it’s similar price!
@@Got2EatPizza Sage is the UK brand ...
Please keep doing more bakes in this oven! This is the only non sponsorship video I can find on the volt and I'd like to get a better understanding of the product from an honest perspective
Hi! Will do!!
Oh my, that pizza is cooked to perfection!
Hi - thanks!!
Great Video AS Always! Can't wait for the Reviews of the Fyra 12G (i Hope U r going to Review it.) Keep Up the great Work!
Thank you! Yes, will definitely be reviewing the Karu 12G, the delivery date for it is 3-4 months time - May-June! 😊
@@Got2EatPizza isnt it Fyra 12g?
I thought they’d launched the Karu 12G! I think that’s what I bought!!
Wow that cooked up pretty nice. Although I do like cooking outside, BBQ or Pizza oven’s. A pizza oven like this would be nice to have at times, handy for a quick cook or bad weather.
Thanks, I Agree!
As someone who can't cook pizza outside I really appreciate this review. 😃
Hi! This oven is definitely reaching a new market for Ooni! Thank you!
Thanks for taking the time to share the video. I'll stick with my Karu 12 though. If I need to cook in an indoor oven I'll just use the fan and grill setting to get my stone to a high temperature, (I've got up to 395c on the stone) par bake the base with sauce for 6/7 minutes then add cheese.
Great oven if you haven't got outdoor space, but similar results can be obtained with an ordinary fan oven with a stone, better still, a steel, on the fan/grill setting.
Hi! My 15 year old fan oven goes up to 280c at best and so it’s pretty useless at replicating a high heat oven 😄!!’’
Looks great thanks a lot! Now Ooni has to make a 16" version!
That would be cool! But it was quite big at that size for my kitchen!
Thanks for the review! 🍕 Very straightforward and to the point. Yes, as many viewers pointed out, this oven is expensive but all decent pizza ovens are and no this cannot be duplicated in a home oven with a pizza stone. If someone wants to cook Neapolitan style pizzas at 450° C they will have to buy an Ooni or Gozney or other similar oven. This is just an option for those who can’t cook outdoors for one reason or another. Anxious for you to try more recipes! 🍕 ⚡️ 🍕 ⚡️
Thanks! Yeah, I can’t cook pizza at over 280c in my main electric oven , it just can’t reach a higher temp no matter what accessories I buy to help it along!
3 minutes for a Neopolitan cook seems a bit long, so this definitely isn't the oven for someone wanting to replicate the crazy heat of a wood-fired oven. I mean, it was a nice looking pizza but it's going to feel very different to a wood-fired one. Crust looks over-cooked, probably with that crunchy texture you get when you accidentally make a pizza biscuit. Maybe it just needed taken out sooner. A Neopolitan shouldn't take more than 60-90 seconds so you get the crisp crust bite into the fluffy inside. Also cheese and tomatoes on a self-supporting base, whatever. All about that crust.
The price is significant but chasing that wood-fired dream is always going to be tough, without setting fire to wood. I just bought a 200 quid commercial pizza oven that goes up to 350c on Amazon. Will handle up to a 16" pizza. Definitely not as well-insulated, frankly you need to be a bit leery of it, but for my preferred New York style pizza it's pretty much perfect.
I can still see myself buying one of these when/if they come down in price. Almost bought the Sage Pizza oven a few times but I'm honestly not that big into Neopolitan pizzas.
well, you could buy a effeuno 🤷🏻♂️
@@AntonGully kissing the crust with an open flame is integral to Neapolitan pizza. That's why it took so long. Frankly, this oven is great for anything but Neapolitan.
nice video. and showing how it fits a kitchen counter top. What is the power rating on the label under or behind the oven please or in the book? Just wondering about how expensive/cheap it will cost to operate for a family etc....
Hi -I need to check - there wasn’t a label on it!
Excellent! I was wondering when you'd be reviewing this oven. Really curious how your cooks will come out with this one.. Just me but if I had one, it would be the oven to explore making all styles of pizza other than Neapolitan :)
Hi - I am definitely making more different types of pizza in this oven - there is a list in the booklet it comes with and the temperatures to cook at and I'm going to go through them - I haven't heard of many of them before!!!
@@Got2EatPizza You can be the first on UA-cam to bake a Detroit style in the Volt ;) ;) ;)
I will try!
This product fits a niche where you’re concerned with exhaust, I think. I have an enclosed food wagon, where I sell subs, gyros and salads. Nothing requires an exhaust since, in Tennessee, if the cooking process doesn’t produce an oil vapor you don’t need an exhaust hood. Thinking about adding one of these…
Hi! this is interesting as it opens up great opportunities for diversification.
Pricey but I'd take the plunge after they came out w next update. Just to get some tweaks in. But only if I lived in an apartment. I have the Koda 16 gas and it works fine. Neo's at high temp and NY at lower just by adjusting heat and time. During winter I will use my oven for NY around 500 and it's good Apizza. If not too cold will use Koda under my garage overhang. Made some nice Apizza during a snow blizzard just for the fun of it. Made eggplant parm today....indoor oven and on the Koda. Both good. Think Breville will start lowering the price. Can see this in the $650 range. $1K is a bit much even for a good white clam Apizza
If I hadn't just purchased a Karu 16 I might of considered one of these. Looks handy though 👌
I'm sure you will love the Karu 16! Enjoy your lovely new oven!
Good to see the new Ooni in action. Probably should have changed the balance much earlier as the top is overdone.
Hi! Thanks - this oven is going to take some cooks to get used to the balance on the stone/top!
You would think at £800 it would be an even cook in a oven that size so turning would'nt be essential...🙄 nice detailed video. A 🍕 lover myself so happy to subscribe. Great work 👍👍
Thank you so much! Thanks for the sub!! 🔥🍕👍
Hi, great video as always 😊! I am searching for a new oven after i sold my koda 12 and 16. I know the measures of the stone in the volt, It's the same like in koda. What i wanted to know is how high is the chamber from the stone surface up to heating element on the top. Wish you a great weekend 😊
Hi - It’s about 9cm - just measured it so hope that’s what you wanted! Have a lovely weekend too! 🍕🔥
@@Got2EatPizza thank you very much ❤️
Not sure about that! Seems very functional and removes some of the theatre of pizza making, but maybe that's just me.
I’m interested in seeing how quickly it rebounds between bakings. I have a kona 12 and have to micro manage turning the pizza. I really dislike that oven. Rarely enjoy parties I throw, as I manage the chaos of the kona 12. I’m debating between the volt and the Karu 16. The Karu seems more fun and manageable, the volt seems more versatile and accurate. Keep the tests roll’n!
That’s no fun! With this oven at least you can chat a bit without needing to watch it cook 100%. Thank you! 🙏
You should have done your research most the ooni aren't good for parties especially the karu as they are not well insulated ao lose heat incredibly fast unless micro managed. You were much better off with a gozney as they are known to even work in commercial settings as they are insulated extremely well to retain heat for pizza after pizza.
@@hasan1980hb gozney does not offer an electric pizza oven. propane or wood fire pizza ovens are not safe for indoor settings. you should do more research before commenting...
@@B-RollTape you should also to learn to read before commenting be didn't mention he requires a indoor pizza oven....
So turning a pizza is chaos? Man, I really wouldn't want your hard life..
I'm not spending $1K for a electric pizza oven. I'll stay with my Ooni Koda 16, always delivers consistent quality pizza, and only costs half the price.
Thanks for the rewiew, just received mine and I would like to change the stone for a biscotto, could you please let me know if it's possible to put the stone of the Karu 12 wich is slighty bigger in the Volt 12? The biscotto are always the Karu 12 size.
Hi - ok will check out the size and come back to you…!
very impressive for an electric cook. didnt expect base to look so good. still prefer wood or gas. but for ease, this oven works a treat. on a rainy....say no more
It was overall a very impressive electric pizza oven!
Wood/gas add nothing but “fire” you will get the same quality pizza as long as the oven gets hot enough.
@@Got2EatPizza i really didnt expect the excellent leopard spotting too. from an element ! great base too. better than your other cooks on gas IMO. Ooni really did the research on this one
Thanks!!
@@rodhuy01 you can get that just fine in a 100 euros Ferrari g3.
And the ooni is competing with a pro grade p134h, which is cheaper, larger, and seems better at first glance
Have you already tried doing several pizzas in one session? How long does it take the oven to get the heat backup? Or can you just throw in one pizza after the other?
Hi - I’ve made 2 back to back and have found that it really keeps its heat for the next cook - because it’s got a door and it’s inside a warm room with no wind unlike outside cooking. - there is a turbo stone boost option if you turn the dial to the left for a few seconds - it quickly boosts the stone heat for the next cook as well. I just gave it a few mins to heat back up as I was preparing my other pizza.
Good video, for almost everyone though a G3Ferrari or other electric pizza oven for ~100$€ would probably be better (main downside is that it's smaller)
I think there is a huge difference between 250° and 350° but not so much between 350° and 450°, I prefer to cook around 350-400°
Hi! Thanks! I think that to get to 450c in an electric oven is pretty amazing- ~it’s that base cook that I get outside and with some testing I hope to speed up the cook too. If a stone reaches 350c on the base, it’s ok, but I would prefer to use my outside oven and get a higher temperature, I think that’s why I am enjoying the volt, and hope to get a faster cook with it.
I have a G3Ferrari, takes about 3 to 5 mins to cook, pretty good, but the issue is that it cools quickly so if you are making a lot of pizzas for a big family it would take some time to cook all of them, but for a couple of people the G3Ferrar for a fraction of the price is a good option. Of course this oven looks amazing!! But its not cheap.
Looks really good, and usually I’m happy to spend lots of money on all things Ooni, but this one is hard to justify (initial cost, running cost, kitchen space, not as much fun as fire).
Yeah - getting lots of comments similar to this about this oven - it's a new market share and I think a different one - maybe for new electric oven or indoor cooking pizza fans?
You running costs will be lower on this that any other OONI, unless you have access to free wood.
Great for apartments which are more common outside the UK I guess where fire is not possible.
@@columbo9336 Unless you're burning Queen Anne furniture as fuel, it'd take a lot of wood to make up the difference.
@@Got2EatPizza Not really a new market share; Sage (well, Breville outside the UK) got there first and their (over-priced) Pizza oven is almost exactly the same price. Once someone actually notices the market you'll see, bigger, cheaper, more colourful etc etc alternatives.
I do feel like Ooni left the door WIDE open for Gozney and others to under cut that Volt price level. It is only a matter of time for others to go electric. Ooni still needs to add a rotating stone. This evolution to electric would have been a controlled (unlike gas & fire) environment for a motor and insulated housing.
Yes, it’ll be interesting to see how this market moves, I was thinking when this was launched whether Gozney were working on an electric oven for the kitchen……..
very nice
Thank you!
Hey another great review. Just out of interest how come you have so many pizza ovens? I assume it maybe a addiction?! for instance I'm into clothes and even though I have tons of jackets I end up buying more and more! Is it just because you want the latest shiniest gadget when it comes to making pizza?
I do love this new volt, having the karu already. Did you get any discount on this or did you pay the full amount? Thanks again.
Hi! I paid full price, no discount! It’s not an addiction - it started back in 2018 when I bought the ooni 3 and at that time there were vids from pro’s on how to use it, but not much else and I was struggling. And so I started uploading vids, asking for help/feedback - it was the start of a learning journey - then when new ovens came out, viewers asked if I could get it to see how it cooked pizza/tips etc and it went from there!
@@Got2EatPizza I see good explanation! I am considering the volt would you say that pizzas from it are as good as the karu /koda as I noticed the pizza although good, didn't look as good as your normal ones ? Thanks
Hi-I’m going to have to test it out more over the next few weeks and will be slightly amending the dough recipe, also not cooking it for as long will help I think! Once I’ve made a few cooks, and I’ll upload them on here, I’ll know if it’s comparable to the softer cook you can get with gas - more of a soft crust than a crunchy one.
@@Got2EatPizza no problem thanks 🙏by the way if you are not aware ooni are currently doing a upgrade programme where if you already have a ooni oven and you intend to gift it (no evidence required and it can be to your own family) they will send you a twenty percent discount code which you can use towards another oven if you are intending to get one later 👍
This is a good review. Would like to see it perform with a few other types of pizzas and in a multiple pizza cooks. See how it does after 3 or 4 pizzas for a party. I still intend to build a full sized wood oven for the outside for doing more than just pizzas. But this easy simple to use electric oven that I can use inside when it's cold outside has seriously gotten my attention. Thanks for doing this video. Have a great day. 😁🌤👍🍕🍻
Thank you!! Yes, will definitely be doing different types of pizza, there are many in the booklet it comes with - it gives cooking times etc, so got to try them! Some pizza in there I have never heard of! You enjoy your day too! 🍕🔥
@Got2EatPizza hmmm, OK I have a challenge for you if you're interested. But first I subscribed to your channel. I looked it up and you look like you have a lot to offer so I'll be watching. So here's the challenge and why I'm challenging you. I live in the US in Washington state. Among other things I do I am a salmon fishermen. I eat lots of salmon. Always looking for new ways to eat salmon. So I'm thinking you're figuring out where this is going. How about some salmon pizza pies. I love pizza and I love salmon. But this is the first time I have ever considered combining them. Just sitting here I'm thinking how about smoked salmon with the pizza? I believe I would add the smoked salmon after the pizza comes out or only a minute of cooking. Some dill and some thin slices of lemon? What cheese would pair with salmon best? Needs one more ingredient, I just don't know what. Well that's a good start. Good luck. I'm interested in what you come up with. 😁🌤👍🍕🎣🐟🍻🌱🍋
OK I just looked and there are several folks doing smoked salmon pizza. And I saw you had a salmon pizza already. 🍕 😋 so I'll be checking those out. How is it I never thought of this before 🤔. Oh well better late than never. Have a great day 🌞.
Was initially trying to work out why they were making an oven to run off a 12 volts supply 😂🤣😂
Then realised “Electric oven for 12” pizzas” 😃 nice idea , but the price makes my eyes water 😞 Ooni really ought to be sponsoring you , especially at that price 😃🍻🥂
🤣 getting many comments on the price! It took a large part out of my YT budget!!
@@Got2EatPizza I can well believe it 😃 . Looks like a very nice product , but looks like it’s aimed at a certain niche market , and they’re trying to recoup their development costs ASAP 😃 It’s about what I’d consider paying for a new electric oven for my kitchen .
I'm intrigued to see how much it costs in electric to preheat and then cook one pizza, as the cost for electricity is crazy high atm...I think £800 for basically a small oven is way too much and with the cost of living crisis I think it would make more sense to get the charcoal/wood ooni?
Hi - I really wanted to work it off my jackery that gets charged by my solar panel but it only takes 500v and this oven is about 1700v so I wanted to upgrade to a bigger jackery - the 2000v and they cost 2k! Is 1700v like a microwave power?
Can I ask where you got the peel you are using to launch your pizza? It looks nice and thin so I would like to find one like that!
I have the metal Ooni one you take the pizza out with but I want to find one like you launch the pizza with.
Hi - that’s a 12” wooden eppicotispai peel - I have Amazon links for it in the description to the exact one. I love it and have used this same one for over 5 years.
@@Got2EatPizza Perfect, thank you!
Pardon me, I have only experienced baking pizza in a standard oven. Not that you didn't address it, but I am trying to understand the need for rotating the pizza. The top and bottom temp adjustment makes sense. Front to back is a head scratcher. I hope future competition brings the price down a bit.
Hi! I don’t get why it did that! But it did cook the back faster than the front crust which I wasn’t expecting! 😀
@@Got2EatPizza I love your videos... and PIZZA
I imagine that the heat radiating off the back of the pizza oven is a lot more than the heat radiating off the glass door.
Thank you!!
I think that is the reason too.
Takes a lot longer than gas. Is there a need to rotate seeing as the heat it even at the top?
Hi! I think gas will always be faster, but I’m going to experiment to get it as fast as I can! With the rotate, it’s hotter at the back due to this oven insulation properties, so I do need to rotate but not like a gas oven!
I agree with the others. Good video. I am Irish and I generally hate the English... But I will make an exception for you.... Lol... Keep on making vids...
Hi Thanks! Everyone is welcome on this channel! Thanks for watching!
Thank you. What else can you cook in it? can you give a few other things a go.... eg. crispy skinned salmon, steaks, roast veg etc? just curious about versality on a £800 spend... thank you!
Hi - I will try those things! I was reading the booklet and I think I’ll use a cast iron pan for cooking in there, even if I put it on a lower temp.
Are you using imported San Marzano yet? I remember previously you said it was too expensive but I see you’re using very expensive cheese and I wonder, wouldn’t you rather cut corners on the cheese instead of the tomato sauce? The flavor of DOP San Marzano can’t be matched but the fattiness and creaminess of buffalo mozz can be
I have a few cans of it! My cheese isn't the real buffalo mozzarella - I guess its cows milk mozzarella in the style of buffalo mozzarella - but it's called that to distinguish from the block cheese hard mozzarella. When I used the creamy buffalo mozzarella which I do have problems getting my hands on - I thought it was head and shoulders above the cows milk version I am using. So I would love to be using the San Marzano and the buffalo milk cheese regularly!
I’d be worried that if I spilled some cheese or sauce on that stone, my smoke alarms would be screaming! Even with my regular, super clean convection oven at 500F…I’m always worried about the smoke alarms going off.
Hi - it’s so contained in the oven and it’s hot enough to burn off any accidents too I think!! I have some alarms in that room - smoke and carbon dioxide! When I used it I felt it was as safe as my convection oven. There was no smoke that I can recall either. It was like my convection microwave - just hotter!
Very interesting, do you lose the wood fired flavor?
Hi - I don’t get hardly any, if any, wood flavour from my wood fired pizza cooks because they are in there for such a short time there is no opportunity for the wood to infuse the pizza. May pick up some ash on the base, but that’s it!
@@Got2EatPizza Good to know, thank you!
Looks like after this review I definitely am less interested in it. Doesn't seem to get hot enough and takes much too long. Have you updated your process yet?
Yes, my dough is work on progress and with other dough that had oil in it they cooked in 2 mins which I was super happy about and they came out great too. ua-cam.com/video/kjQP6hT0ZF0/v-deo.html
the pizza doesn't look as soft as the koda 16 outdoor oven does ...
Lol - I think because it took over 3 minutes for it to cook my dough!!!! - I don't use sugar in it - may need to adapt my dough recipe slightly for a quicker crust cook!
Well done! If I may, i have to say that this type of dough looks like too dry to my taste. I believe the hydration needs to be higher than 60%. I would recommend 70% at least. I use BIGA method. Fantastic result. Ciao Alfonso
Hi - thanks! I think I need to reassess my dough for this oven! Higher hydration as you say and also a bit of sugar in the dough so it cooks faster! Ciao
@Got2EatPizza thanks for your reply. I appreciate. I would recommend adding sugar in the dough. The fermentation time and a good quality flour will help.
That cooked more like a NY Style than a neapolitan. That base is dry and crunchy..not pliable and floppy as a neapolitan should be. Don't get me wrong, It looks great, but you don't need this oven for these results. Probably need some more cooks to dial it in. Plus that cook was longer than 2 minutes.
I need to get used to using it. And change my dough recipe slightly too - more water and some sugar!
Can anyone tell me how long the power cord is on the Volt?
Every single tape measure has disappeared in my home! So at a guess it’s a metre at most, that includes the plug and its link into the oven.
@@Got2EatPizza Thanks!
I know this does a good pizza.
It can also do other pizza versions but I have an issue with electric pizza ovens that are not commercial.
And the commercial ones are generally not producing great end results.
Thats why gas and wood are so popular.
This is going to 450c every week.
I have had several electric pizza ovens and not one of them has lasted a single year.
They fail.
Three Ferrari ovens, one only lasted a week.
Two others from similiar brands, all popping the circuit breaker.
Ooni only offer a one year warranty (Two in the UK, but this is a very expensive oven!) so why do they not have confidence in this products longevity?
And before you all start having a pop, they warranty the gas models for five years and they are half the price..
Koda 16 for me.
Those are valid points - really hope mine doesn’t pop.
What kind of dough is this? The pizza seems so hard like a cookie, even the suace is dry. I think that you didn't use the right quantity of yeast, for the sauce try to mix some olive oil in it.
Hi - it’s my homemade 60% dough recipe I use for wood fired ovens. I will be amending it for this electric oven to 65% and add some sugar to get it to cook faster and hopefully achieve a softer crust. Its not cookie dough lol!! 🤣
did you use double zero flour
Yes, I use 00 fine mill blue caputo pizzeria flour that’s soft grain
I don't think that you have to turn the pizza!
I thought that too but there is a cooler part and that’s the front - the back cooks faster so I had to rotate it, but only once.
Seems that the oven won't be able to compete with it's gas or wood/pellet fired pendants.
a 3,5min+ cook won't make me happy ;)
I will aim for a faster pizza cook - but I think I will need to change my pizza dough for that - maybe add some sugar to it.
Curious why you didn't cook it at 800° MUCH more crunch 🤔
She’s in the UK. Oven set at 450* Celsius = 842* F
@alf3553 oops my bad 😁. Thank you 👍
If you want more crunch you cook it at a lower temperature. 570 F is good. Real Neapolitan pizza isn’t really made to be crunchy.
So, basically $1000 for a huge countertop device that does what a well heated pizza stone and a broiler on low in your oven gives you now. Not quite the same crust blistering and flavor of an open flame Ooni. Neat device for people that have the money to blow, the counter space and want the convenience, but I'll stick with my Karu.
The main market for this oven, I think, will be a different one to the outdoor wood fired ovens; Ooni are creating a new electric indoor oven market that does cost more than an outdoor oven.
@@Got2EatPizza I'll be curious to the future success of this, it isn't the first dedicated small "indoor pizza oven". There are already stovetop versions and a couple rotating electric ones. This design is arguably better, but this thing is huge.
@@Got2EatPizza I have a Karu 12 with Wood and Gas and an indoor oven would be a nice addition but I must that that the Volt is not priced well compared to the market. There are already very good electric ovens out there like the EFFEUNO with more power and space so why wuld I buy an Ooni for more?
Same thing I thought when I saw the price
You bought ANOTHER oven 😲🙈
Yes 😁
Wow, I don't know what to say to the designer of this kitchen oven. Did Ooni really need a gadget like this? Are they trying out the market to see how it goes? Who knows. I don't see this going very far. I don't think anyone who has a Ooni ,Roccbox or any other wood fired/gas oven would buy this. It's basically a overpriced compact toaster/ air fryer oven. Maybe for someone with no access to outdoors, but it's a big NO for me. Thanks for showing us the specs and demo! Like your channel! 🇮🇹
I think this is what a number of comments are saying here - about this oven - it's a new market share and I think a different one - maybe for new electric oven or indoor cooking pizza fans... Thanks!
Its filling a niche that Effueno has definitely created an impact on in places like IT and other places in the EU where big power draw isn't of concern. But places like North America where I am, we can't have big wattage powered ovens like the Effueno. I had my reservations about the Ooni Volt but what I hadn't seen initially is the efficiency of power to temperature it displays.
Theres a huge market for an electric pizza oven. What I like about the Ooni is bottom and top heat, the height and that you can adjust heat on both. Very versatile for lets say Detroit style, South shore pizza etc. Styles you actually prefer to do indoors in an electric oven.
I'd buy it tbh. I live in a country where the weather is more likely to be terrible... real pain when planning a 2 day dough...
For the love of God turn the sound off
🤣
If you can hold a slice upside down and cheese doesn’t fall off, you ain’t eating pizza.
Thanks, I’ll keep that in mind!
@@Got2EatPizza 🤣👍🏻
Kind of a long bake.
I can get those results with a stone under the broiler
Hi - It was but I think that was more my dough than the oven - I used my wood fired dough recipe that has no oil and sugar and so next time I should put some sugar in to get it to cook the crust quicker.
Ok. Definitely do some more bakes/videos. I'm curious before I pull the trigger. An effueno is like 50% more usd for me and I have to run a 240v to my kitchen. Doable but if this thing really can bake in 90 seconds....
@@Got2EatPizza Why would the dough matter when the temperature is supposed (heavy emphasis) to be the same? Hold on, going to check out your wood-fired videos... and I'm back. Your dough looks solid. Would be interesting to see how the temperature changed after you put the pizza in the Volt. Something must be sucking the heat away because that's not how I'd expect the dough to behave when you took a reading around 430c. Was the dough cold maybe?
Hi! @Anton Gully - I thought my dough would work as the temp is the same - because the toppings were cooked very much the same type of cook I get from the Fyra 12. Slow and crispy. I am going to try to get it to cook faster and less crispy - maybe turn the oven down for the cook after it has reached the stone temp and maybe add a bit of sugar to the dough to get it to cook faster...a bit of experimenting ahead!
But you TOTALLY burned the cheese!! The whole idea of having a very high temp, is you can cook the dough quickly without burning the cheese. That is why normal ovens cannot cook pizza well. Honestly if you going to burn the cheese like that, there is no point wasting your money on one of these!!
Hi thanks for your feedback on my first cook. Your thoughts on this later one… ua-cam.com/video/kjQP6hT0ZF0/v-deo.html
@@Got2EatPizza The next one is better, it seems an amazing oven, I have lived over 20 years in Italy my wife is Italian and so is my son, we just had some Italians friends over for coffee and we spent the whole time talking about food. Pizza is not food its life, its a passion, to see the cheese burnt was a horror for me. I am also not sure you need to turn it, unless to stop is sticking, normally they turn the pizza in a wood fire oven as the heat is not even, but in this oven I would image you get an even heat. I can image you can cook a lot of pizza really fast with this. Keep up with the reviews, they are good, just do NOT burn the cheese 😁
Hi - thanks so much - I too wasn't expecting it to be a different heat at the back from the front but there is a slight difference, maybe due to insulation, although with the Ooni and Gozney dough I used it was only once!
What rip off. $1300 CDN for 2 electric elements. You can buy an induction stove here for that money. Greed.
Hi! There are a number of comments on here about the price!!