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That’s a really good question. So your question, as I understand it, is asking if the top element controls oven temperature by switching on and off or does it have a variable output. I don’t know, however whatever system is employed seems to cook pizzas consistently. I have never found myself in a situation where I’ve thought that the top element was not operating and my pizzas where compromised. The finished product speaks for itself. This video was literally the first time we used the oven and you can see how good the pizzas turned out. We used this oven every weekend and I have not had any problems with it or ever thought that the temperature was highly variable. The oven has been faultless so far

@@FOODGOOD sold !

Glad you liked it!

I have.

Thanks for your question. I leave the balance on the default setting. I use the oven shortly after it reaches temperature. I set it to maximum temperature. These are the settings that I have used in my videos with this oven and when I use the oven which is weekly. I don’t suffer from burnt pizza bases unless I leave the oven on for a long time without cooking a pizza. In that case the stone is just too hot and the bases burn. Typically once the oven is at temperature we are ready to cook and we cook eight pizzas one after another without issue.

@@FOODGOOD Thanks a lot for your answer! I must say mine have been on for a while longer after it reached the temperature. I’ll give it a go with starting the pizzas as soon as the temperature bell tells me to go.

Good luck. Tell us how it goes

It’s just like in the video. Turn the temperature up and let the residue burn off. This is called “pyrolytic” cleaning. You can only achieve this at temperatures above about 450 degrees Celsius

The temperature and the speed at which the steak was cooked ensure that the meat is tender. For the record I like my steak cooked like that and I would argue that it is not over cooked for my taste. However I accept that many people like their steak cooked less. To do this simply cook your steak for less time. Simples!

None. It cleans itself. See my video on how to clean the oven

I purchased mine from Ikea and I modified it by adding castors that I bought from a hardware store. OONI now make really good trolleys. I purchased and modified mine before OONI released their version. OONI make them in two sizes.

Glad you enjoyed it

Grazie mille

Sounds great!

Thank you 😋

That's a good question. They are both good and different. Some people would swear that fresh pasta is the only way to go. Given a choice I would be very happy with fresh pasta, but having said that I normally eat dried pasta and it's really good too. So I'm not a foodie type that would argue that there is only one way to do something. If you look at my other pasta recipes, such as the Tortellini in Brodo recipe. I use Tortellini bought from the grocery store and broth bought from the grocery store. It is not the way that a purist would make it, but it still tastes good and it's 95% as good as freshly made product. So I'm a fence sitter on fresh or dried pasta. I'm sorry if that hasn't given you a definitive opinion. I have made a video on how to cook pasta like a Pro see it here ruclips.net/video/ITrwrleq2E8/видео.htmlsi=MQE6tf6TD4MPrHGl Interestingly, dried pasta takes about 10 minutes to cook and can be easily overcooked. Fresh pasta takes about 3 minutes to cook, but is hard to overcook. Go figure. I will be making a video on how to make fresh pasta. All the fresh pasta in the videos are made by my wife who makes spectacular fresh pasta.

Thank you

It is!

Which diseases? Hoof and mouth?

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

You are welcome!

It’s not a problem. After cooking turn the heat up to maximum for about ten minutes. The temperature will rise to about 500 degrees Celsius. This is the temperature (pyrolytic) that will turn everything first to AFH then to gas. It’s self cleaning. Check out one of the videos I did on cleaning the pizza stone. The pyrolytic temperature gets rid of everything

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 ruclips.net/video/efJET-jL00g/видео.html

@KennyTC63 thanks for your comment. What you have spoken about works perfectly fine for the wood fired ovens. However for these small ovens with thin stones, introducing water (even via a damp towel) could cause the stones to crack. Wood fired ovens have very thick bases made of industrial refractory material like bricks or concrete. The stones in these small ovens are not designed to get wet or to wipe with wet or damp towel especially when hot. Also the other REALLY BIG reason why you wouldn't do this with the OONI VOLT 12 is that it is an electric oven with an electric element above and below the stone.

@shawnkay5462 that sounds yummy! I might try that.

@nicknick7052 perhaps you missed the finer points. The OONI instructions take up about one paragraph and tell you to wait until the stone is cool, brush off the excess and rotate the stone. That's it. In the real world mistakes and minor mishaps occur, just like the two we had in the video. They were unexpected, but they happened. This, I believe would be of use for inexperienced users to see how to deal with mishaps. To have continued on without cleaning the stone in-between making the pizzas would have resulted in a nasty burnt taste on the pizzas following. This is true in any case even without the disasters. The stone needs a frequent sweep at the very least. Also, if there is a build up of food bits and pieces (like cheese) on the base then this just makes it even harder when making the subsequent pizzas. Care must be taken when doing this while the oven is working and if people don't feel comfortable with this then turn it off and wait until the oven is cool. I have done two other videos on cleaning pizza stones and from the comments I am left with the impression that showing people how to do something, even if it is a relatively simple process, gives people more confidence than simply reading a basic instruction and then learning the finer points through trial and error. As the saying goes. A picture is worth a thousand words and a video is worth a thousand pictures. So to answer your question, that's what it was for.

Yes, correct

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.

Unboxed dimensions: 24.2” x 20.8” x 10.9” (61.7cm x 52.9cm x 27.9cm) Unboxed weight: 39.2lbs (17.8kg) Boxed dimensions: 27.4” x 25” x 14.8” (69.7cm x 63.5cm x 37.5cm) Boxed weight: 52lbs (23.5kg) Cooking surface: 13.27” x 13.27” (33.7cm x 33.7cm) 0.4” thick (10mm) cordierite baking stone Oven body made of powder-coated carbon steel and stainless steel

No worries!

You're welcome

Glad it was helpful!

Thank you and same to you.

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. ruclips.net/video/s4NikvO6d6I/видео.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: ruclips.net/video/efJET-jL00g/видео.htmlsi=BZ_uBTJ2ZTC8HWRn Hand mixed Pizza Dough: ruclips.net/video/efJET-jL00g/видео.htmlsi=BZ_uBTJ2ZTC8HWRn Machine Mixed Pizza Dough: ruclips.net/video/CkOXiIQgOds/видео.html How to Stretch a Pizza: ruclips.net/video/lC14pdSH268/видео.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

You can do that. It just depends on various factors. When the panuozzo comes out of the oven it's very very hot and, if you are quick, any filling will warm up very quickly and cheese in particular will become nice and soft and gooey. If you would like the insides of your panuozzo, and its fillings, toasted then open it up like you said. Either way, be careful not to burn the panuozzo when it goes in the second time because it is almost cooked when it comes out. When we make them with fillings such as Nutella, we don't put the panuozzo back in. It stays hot for a long time and doesn't need to go back in. So there are some fillings that just don't to go back in anyway. But the key is to find out what works best for what you are making. It's all good!

You can’t use it in Australia. I’m not sure if that answers your question though

Thanks for your comment and that’s a good question. The black staining is of no consequence. You just want to make sure that all the food residue is gone. Do this by using either the brush to remove the “bits”, allowing the oven to burn off the “bits” or a combination of both. However, even doing that you will still end up with some staining.

@@FOODGOOD thank you! I have the same brush and will use the techniques that you presented in the video. I made pizza this weekend and it was a game changer. I don’t think we will ever need to get takeout pizza again!

You’re welcome

Glad it was helpful!

Awesome, thank you! The next video using the Volt will be how to roast and season Italian style red capsicum (red bell peppers).

Thank you very much!

It’s not available anymore

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

Thanks for your comment

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