As a AVPN trained professional pizzaiolo, the Volt is the future. We have recently learned that wood really no affect on pizza flavor or cook. Just need a proper oven to get to the right temperature. I have 5 pizza ovens and the Volt will likely be used year round vs my outdoor ovens.
Thanks for the comment I really like the range of cooking ability of the volt and used it today to make 12 pizzas for friends and it worked very well. I do however think I can tell a flavour difference in the wood fired pizza and other methods of cooking. I feel there is a definite Smokey taste to the pizza cooked on wood, but that may coke from the smell of the pizza as you take a bite. Thanks for watching 👍🏻
@@TomVoyageuk if you can tell the flavor difference between a wood cooked pizza and one cooked on gas/electric, that is do to poor hygiene in the oven. This has been studied and documented several times. Check out Modernist Pizza for a good recent write up explaining this.
@@playnicegames Thanks for the reply, I disagree that it’s due to poor hygiene, I’m a stickler for keeping things clean, but if you have a link to that article I’d be keen to check it out
@@TomVoyageuk it’s not an article it’s a pizza text book, 3 books and over 1500 pages covering pizza from a scientific point of view and beyond. Retails for about $300. Took several years to complete the research and it’s well worth it.
Great video. I have a ooni koda 16 and an efeunos electric. Both are great and get the same results. Efeunos and ooni volt are great for indoor use or if you have a generator. Personally for an oven that size I wouldn't bother with wood as gas is so much less hassle and you get the same result in my opinion
@@TomVoyageuk Looking forward to that as I am considering changing mine out and also looking at the biscotti stone as an upgrade rather than changing ovens completely
Hi Tom, great video as always! I have a quick question are you going to do a review on the new Ooni karu 12G as I would love to see what that’s like :)
Just bought one of these, not used it yet. Also have Ooni Pro for outside. I think if you're serious about your pizza, you need both. Shop around though, I got my Volt for £681.
Great video as always, been putting a bit aside for a few months now and I’m ready to pull the trigger. Can’t wait. And can’t wait to get some of the extra accessories. We’re a family of 3 with inlaw guests from time to time, would you stick with the 12, or save up more and get the 16? Will be using wood and charcoal mainly. I do like the idea of doing more than pizza longer term.
Thanks for watching! Oooooh it's a tough call, I do love my Karu16 and love the extra space (but very rarely do I ever cook a 16" pizza - maybe I should!) but the Karu12 was my first oven and i do still like it. Either way it will cook amazing pizzas 🍕
@@TomVoyageuk gone for the 12, fyi Lakeland have a 20% sale on all ooni products. Last day today. I just got myself a brand new ooni Karu 12 for £239!! 🤯🤯it’s on accessories too so make sure to check it out!
@@TomVoyageuk yeah would will always be sticks or logs around. and at least in America (cant speak for other countries) no one will stop you from collecting and wood firing a pizza.. in some countries they may try to limit how much electricity a person can use at some point. But for 500 bucks less and no foreseeable oversight. And the manliness of cooking with fire… its gotta be that option.
I think if you didn't have the bubble, you would have had a 90 second cook in the Volt. It's an impressive oven...can't wait till you try a grandma pizza in it!
Thanks Tom for the comparison. I’ve got the Karu 12 but use the gas attachment. It would be interesting to see a comparison between the Karu using gas and the Volt. I actually swapped the gas regulator on my Karu to use propane so I can get a larger gas canister at a cheaper price. I bought a 19kg canister on 19 April 2022 for £75 (including deposit) and haven’t needed to replace it yet. I don’t cook pizza every week granted, but I’ve worked out that it’s cost me £1.45 a week so far!
@@TomVoyageuk I can totally understand that! I only suggested it because I have heard a lot of good things about the effeuno because the temperature is as high as an oven with wood or gas 😊
I would experiment with pizza ideas with the electric. Wood fire is really nice to be very useful on no fuse around just classic fire pizza at home right of my garage kind of setup for 1-3x pizzas gets the job done deal.
I use a stove top pan and then broiler. Results are just as good if not better. 1k for this is far too expensive. Obviously a competitor with breville 😂
Everything I've read, from user testimonials to review sites doing blind taste comparisons with groups of people, says that you can't taste the difference between wood and gas given the short cook times. So what gives?
I've read the same, but i can tell, To me there is a distinct taste difference in dough that has been cooked on a real wood fire and a gas fire! Thanks for watching 😆
There’s a lot of confusion about the subject, but as others have said, it’s been studied scientifically, and there is no difference in taste. This is true. Mostly if the fire is hot as a professional word oven i.e. over 700 or 800° or even higher. At the high temperatures, there isn’t really any smoke to impart flavor. But these home wood burners often are used at lower temperatures and get smoky which do not supposed to do and when that happens, the pizza does taste a little smoky. But if you get a pizza from a wood-burning, pizza, oven restaurant, you won’t taste the smoke you will only taste the char in the crust that results from the high temperatures which could theoretically be replicated with electric.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
As a AVPN trained professional pizzaiolo, the Volt is the future. We have recently learned that wood really no affect on pizza flavor or cook. Just need a proper oven to get to the right temperature. I have 5 pizza ovens and the Volt will likely be used year round vs my outdoor ovens.
Do you have effeuno? If yes, which is better for you? Effe or Volt? Thanks in advance and have a nice weekend 😊
Thanks for the comment I really like the range of cooking ability of the volt and used it today to make 12 pizzas for friends and it worked very well. I do however think I can tell a flavour difference in the wood fired pizza and other methods of cooking. I feel there is a definite Smokey taste to the pizza cooked on wood, but that may coke from the smell of the pizza as you take a bite. Thanks for watching 👍🏻
@@TomVoyageuk if you can tell the flavor difference between a wood cooked pizza and one cooked on gas/electric, that is do to poor hygiene in the oven. This has been studied and documented several times. Check out Modernist Pizza for a good recent write up explaining this.
@@playnicegames Thanks for the reply, I disagree that it’s due to poor hygiene, I’m a stickler for keeping things clean, but if you have a link to that article I’d be keen to check it out
@@TomVoyageuk it’s not an article it’s a pizza text book, 3 books and over 1500 pages covering pizza from a scientific point of view and beyond. Retails for about $300. Took several years to complete the research and it’s well worth it.
Best comparison video I’ve seen
Why thank you very much!
That electric one is so cool. Nice comparison Tom. Keep it up mate! BTW.... FIRST!! 😅
Thanks mate!
Great video. I have a ooni koda 16 and an efeunos electric. Both are great and get the same results. Efeunos and ooni volt are great for indoor use or if you have a generator. Personally for an oven that size I wouldn't bother with wood as gas is so much less hassle and you get the same result in my opinion
I'd love to try an Efeuno oven, I've heard good things!
Now I just need to see the old karu 12 with it's fuel tray vs the same karu but with the new Extra Large fuel tray. Keep it doing the nice work!
Great idea for a video! It’s in the pipeline as soon as I get hold of a larger fuel basket for the Karu 12
@@TomVoyageuk That sounds great!
@@TomVoyageuk Looking forward to that as I am considering changing mine out and also looking at the biscotti stone as an upgrade rather than changing ovens completely
Hi Tom, great video as always! I have a quick question are you going to do a review on the new Ooni karu 12G as I would love to see what that’s like :)
Yes I certainly will be! As soon as it’s delivered it’s currently on pre order! So hopefully soon
Thanks Tom , your advice has been very helpful!
You’re welcome! Thanks for checking out my channel!
Just bought one of these, not used it yet. Also have Ooni Pro for outside. I think if you're serious about your pizza, you need both. Shop around though, I got my Volt for £681.
Great video as always, been putting a bit aside for a few months now and I’m ready to pull the trigger. Can’t wait. And can’t wait to get some of the extra accessories. We’re a family of 3 with inlaw guests from time to time, would you stick with the 12, or save up more and get the 16? Will be using wood and charcoal mainly. I do like the idea of doing more than pizza longer term.
Get the Koda 16. Remember, u always get a slightly smaller pizza than the oven size... so 12 inch is too small imo.
Thanks for watching! Oooooh it's a tough call, I do love my Karu16 and love the extra space (but very rarely do I ever cook a 16" pizza - maybe I should!) but the Karu12 was my first oven and i do still like it. Either way it will cook amazing pizzas 🍕
@@TomVoyageuk gone for the 12, fyi Lakeland have a 20% sale on all ooni products. Last day today. I just got myself a brand new ooni Karu 12 for £239!! 🤯🤯it’s on accessories too so make sure to check it out!
That's an amazing deal! I'm gonna have a look now 🙈
Thanks for the comparison. I think the woodfired is the way to go personally after your review
I love the convenience but I’m with you I will always love cooking food on a real fire, must be the cave man instinct! 😂
@@TomVoyageuk yeah would will always be sticks or logs around. and at least in America (cant speak for other countries) no one will stop you from collecting and wood firing a pizza.. in some countries they may try to limit how much electricity a person can use at some point. But for 500 bucks less and no foreseeable oversight. And the manliness of cooking with fire… its gotta be that option.
I think if you didn't have the bubble, you would have had a 90 second cook in the Volt. It's an impressive oven...can't wait till you try a grandma pizza in it!
Thanks for the comment! And for watching! Yes Grandma pizza is definitely on the cards to cook in the volt!
Thanks Tom for the comparison. I’ve got the Karu 12 but use the gas attachment. It would be interesting to see a comparison between the Karu using gas and the Volt. I actually swapped the gas regulator on my Karu to use propane so I can get a larger gas canister at a cheaper price. I bought a 19kg canister on 19 April 2022 for £75 (including deposit) and haven’t needed to replace it yet. I don’t cook pizza every week granted, but I’ve worked out that it’s cost me £1.45 a week so far!
Thanks Beverley! That’s good because my video scheduled for next Sunday evening is the electric vs gas pizza! Stay tuned!
A comparison with the unoeffe P123H would be great because it’s also an electric oven but can heat up to 509 Celsius
That would be a good comparison although I don't think I can add another oven to my collection 😳😳
@@TomVoyageuk I can totally understand that! I only suggested it because I have heard a lot of good things about the effeuno because the temperature is as high as an oven with wood or gas 😊
@@drsteee maybe one day i'll get to try one!
Would have used your link but there is no link for Canada. 🇨🇦😢 great video though! 👏🏼
Ah sorry mate thanks for letting me know, if you click the advert in the banner that still tracks the sale of you haven’t already bought the oven?
Thanks for the Video. I guess the electric oven is nothing for me and I´ll go with a gas driven one or multi fuel.
Fair play! Thanks for checking out my video!
I think I'll stick to my Karu Tom TBH ... great comparison video
Yeah for the price the Karu is still an amazing oven! Thanks for watching
I would experiment with pizza ideas with the electric.
Wood fire is really nice to be very useful on no fuse around just classic fire pizza at home right of my garage kind of setup for 1-3x pizzas gets the job done deal.
Yeah I’m looking forward to trying some new types of pizza on the volt like the Detroit style and Chicago style
Thanks Tom. Wood for me every time . Take care.
Yes wood is still my favourite way to cook pizza too!
If they made an Ooni Volt XL that could make 16 inch pizzas, that's the one to get.
Of course you get more smoke from wood fire which may not be appreciated by neighbours etc.
especially if we're not sharing the pizza with them!
I use a stove top pan and then broiler. Results are just as good if not better. 1k for this is far too expensive. Obviously a competitor with breville 😂
Sounds good if you’re getting good results from that method! Never tried it myself but would be good to test out
@@TomVoyageuk I wish I could send a photo. Just did a bake last night and the results from my stove top and oven were awesome.
@@Domerfly send me it on Instagram!
I cook pizzas using the stove top broiler method as well but while the results are pretty good, they aren’t quite the same as a real pizza oven.
Everything I've read, from user testimonials to review sites doing blind taste comparisons with groups of people, says that you can't taste the difference between wood and gas given the short cook times. So what gives?
I've read the same, but i can tell, To me there is a distinct taste difference in dough that has been cooked on a real wood fire and a gas fire! Thanks for watching 😆
There’s a lot of confusion about the subject, but as others have said, it’s been studied scientifically, and there is no difference in taste. This is true. Mostly if the fire is hot as a professional word oven i.e. over 700 or 800° or even higher. At the high temperatures, there isn’t really any smoke to impart flavor. But these home wood burners often are used at lower temperatures and get smoky which do not supposed to do and when that happens, the pizza does taste a little smoky. But if you get a pizza from a wood-burning, pizza, oven restaurant, you won’t taste the smoke you will only taste the char in the crust that results from the high temperatures which could theoretically be replicated with electric.
Who would want a 12-volt oven?
I personally love mine! Speak to many others who love theirs too
koowla = color, for the others.
Thanks for watchjng
Thanks for watching
soft and burned
Thanks for watching
Wood fire the only way to cook pizza!! Otherwise get a stone and use your oven! Save money $$$
It's a great to try an alternative for people that aren't able to use wood fire!