This is the video I was waiting for on this oven. Needed to see YOU covering it, not everyone reviewing or unboxing this thing has your pizza know how or your consideration for their viewers. Thank you!
Hey Tim, I can’t thank you enough for this video. I used your measurements to build a special area for our Volt. Picked up the Volt this week, and it fits absolutely perfectly. It was a tight space, with a shelf smaller than the actual Volt, but enough space for the Volt’s recessed legs to comfortably fit on . The power cord fit perfectly, with only about a half inch to spare. We are firing it up this weekend and doing our first bakes, but I can’t thank you enough for making this an easeful addition into my small kitchen (had to sell our Gozney Roccbox due to no outdoor space, so this Volt is a real godsend-we have had no Neo pizza in over a year!)
Awesome. Glad the video was helpful 👍. I think you'll love the Volt. It's a great oven. I've been using it on/off for the last few months and it produces great pizza every time. Careful with oily pan pizza, or any type that has a ton of meat for toppings. You'll get some extra smoke when baking. Enjoy!
You bet. I have an old house with grandfathered in 15 amp outlets in my kitchen. Had to keep load in mind when running the oven. Worked fine though. If you decide to purchase an oven, please consider using my affiliate link in the description box. It doesn’t cost you a dime, and it helps to support my channel. Happy holidays!
I would highly recommend the EffeUno Professional Pizza Oven P134HA 509C with biscotto stone. I have been using one for over 2 years and these are the real deal. They use slightly more electricity being 2.75 kW and get to over 500⁰c,930⁰f. The oven body is so well insulated it never gets hot to the touch and the internal dimensions are much bigger allowing the cooking of bread and even a casarole dish. Made in Italy as well so perfect for pizza!
That’s a great oven but I’d have to pay a crazy amount to get one shipped to America. Then I’d have to pay an electrician to wire 240 in my kitchen. It would end up costing me like $3,500 to get one of those here. I envy you living somewhere that oven is obtainable lol
The oven has full thermostatic control from 50⁰c to 500⁰c. Works well to cook bread at 240⁰c or just to keep food warm at 80⁰c or even a large plate warmer at 50⁰c.
Great video! I am hoping to do tandoori chicken and fish more than pizza. Have you done any videos with other foods? If not, can you try a piece of fish and possibly from a frozen state?
In the U.S. kitchen countertop outlets will be 20 amp (the outlet itself will be rated at max 15 amp in most cases). Haven’t checked but code requirements in 2023 are likely to be the same for Canada.
Great review….little steep on the price, but given there isn’t much competition in that space (Breville?) they can make their mark…how was the heat coming off the outside towards the counter, top, back, and sides?
The oven is heavily insulated so the exterior of the oven wasn't very hot. I placed that piece of wood under the oven as a precaution. Didn't want to crack the new quartz countertops.
We have an area called "Ramp Creek", and that is not a reference to inclines. We have a great community that goes out when the ramps are rising, and we often see the most successful collectors sharing with those whose acumen may be insufficient.
Do the heating elements on top have some type of protective cover? This is a lovely oven and it reminds of the June which I have. I wonder how to compares to the Breville pizza oven. Thanks for the review
I was NOT expecting that price point for sure. I think this would be insanely popular if the pricing was differnt. My money is going to the Everdure Kiln
Awesome review, I have been looking at getting one for during the winter when I don’t want to cook pizzas outside. Do you have a link to the black bowls you use for your dough? Thanks for the video!
Супер.... Спасибо за рецепт и позитив...Ждём новых рецептов...🙏😊💗Super .... Thank you for the recipe and positive ... We are waiting for new recipes ...🙏😊
Geart video over the pizza oven, when you say $1000.00. That was an ouch. I checked other places like Costco, so I got a Chefman Home Slice Electric Pizza Oven from Costco for $250.00. on sale. Hey Tim, thank you again for the info. Maybe you will like to do a video on Chefman.
Sorry, $1k for an electric pizza oven is too much. I was lucky to score the first version of the Blackstone pizza oven in 2017 for $189 w/free shipping. It's an outdoor propane pizza oven so doesn't take up any kitchen space. It also rotates the pizza while it cooks. Makes great pizza once you know how to dial in the temps.
@@undefeatedaj There are better electric pizza oven options at $1k for those serious about making pizza. If this pizza oven was $300-500 it would be a good entry for indoor pizza making on a budget. But at $1k it’s overpriced for its temperature performance.
I love this indoor idea, but Ooni needs to make one that will handle an 18" pie. Shelling out a grand for a pizza oven that will only bake a 12" pizza?
This oven is pretty bulky already (due to some thick insulation) so a version that bakes an 18” pie would be gigantic. Probably wouldn’t fit on a countertop.
great review. what is the distance between the pizza stone and the heating element at the top? I am considering a pizza oven that can cook other stuffs, like for baking and others. It seems, qstove electric 12 you reviewed earlier seemed to have very small distance. I guess qstove 15 will have larger space, but ooni seems to have very large cooking area.
Hey, Tim, thanks for the dynamite review and for convincing me to order a Volt. Your Neapolitan was right on the money with good spotting and shows that unlike the limited completion (Breville), the Volt can produce for those of us experience with high temp wood and gas ovens. And the NY was spot on for that type too. SOLD. QUESTION: what are you dusting your counter with? It looks like just white flour…?
@@taroman7100 Yeah- I was so excited when it first came out, first high temp electrical oven for the home, and then I saw over and over that it just couldn’t produce,; it was obvious that the Breville hadn’t been engineered by true pizza aficionados.
What size peel did you use for this oven? I have rewatched this video so many times it’s not even funny anymore, so ready to place my order for this oven thanks to you!
Glad you’re finding the video helpful. I used the 12” peel with the Volt. If you end up buying one, please consider using my Ooni affiliate link in the description box. It’s helps support my channel and it doesn’t cost you anything extra. Happy to provide an Amazon link if that’s preferred.
I learned years ago a small electric oven was far better for baking pizza than gas. Yep, the charred flavored from a flame oven cant be beat but...I had a small Whirlpool electric oven in our garage dedicated just to baking bread and pizza. When we moved I briefly owned a Bakers Pride oven and sold it after two pies. Turns out the Bakers Pride P18 went through some modifications. The model I found for 250$ happened to be one of them. It produced a damp never crispy crust. I couldnt figure it out until my electrician researched it! If you cant afford a Volt check Marketplace for a good used electric wall oven. The small interior can reach up to 500 degrees.
which ooni product would you say is the best at cooking Neapolitan style pizza? should I get the volt, koda, karu? and if theyre the same why would anyone get anything but the volt. just plug and bake. thanks
I have a feeling a lot of die hard ooni people will have a volt and another outdoor oven. Why? if you live anywhere other than the south coasts it's hard or impossible to do stuff outside year around especially cook. The amount of gas/wood it would take to heat an outdoor oven when its below freezing is insane. Speaking from having a wood smoker. So I can see the use for something indoors in the winter or when you just want a fast pizza nothing that needs 30 plus minutes of preheat time. And some people love the taste of wood so there is that. I am thinking about getting this as my first oven and then the gozney dome as my outside oven.
Given the rough edges of the prototype how would you compare this against the QStovesElectriQ12? How about a head to head comparison? Is the difference in maximum achievable temperature significant to the final product? I feel that the difference in price as well as the ElectriQ12 being a prototype probably explains the extra polish/appearance points to the Ooni. I am looking for a pizza oven for my kitchen counter and these two are my short list. Thank you.
the electriq is just poorly built. That's likely similar to how the final oven will look. The electriq is for indoor/outdoor use but is it really certified to be used as such? I doubt it
@@daves9164 are you looking at the same oven? The qstove looks like absolute poor construction. Look at the door which is completely dangerous. It has no insulation and probably hits 700 degrees
Great video. One observation: The neapolitan style pizza crust does not seem as big as the ones you bake using wood or gas fired ovens. Would that probably mean that "air pockets" are hard to achieve using ooni volt? My guess it is the temperature not enough to reach the same levels or crust? Any insights/ideas ?
Temperature is the same. Its electric heat and needs more tweaks with the dough to get the same rise which you can. There is a woman on youtube who got them looking like the Woodfired ones with some tweaking.
Interesting. Just seen this. Want to open pizza shop. Can make 90 pizza's for around $2.00 in electric cost. Including 2 warn up sessions of 20 minutes, using national average of .23cent watt. SICK, i want 5 of these.
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. That's 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.
I think they are both awesome ovens and each make great pizza. If you have the space outside, and don't mind baking in inclement weather, then go with the Koda 16. It'll save you some coin.
@@KitchenCraftFood I have koda 12 , and i bought now volt 12 yesterday I tried its little difficult to make the balance temperature from the base and the upper to get perfect baking pizza I burnt it pizza base just a little 😅
You don't have to, but it does help. Same reason you may or may not do it with things in a traditional conventional oven. It's not necessary but it does give better results, should you so choose.
Thanks for the review. For me the cost, size and weight does not compete with my oven and pizza steel. I don’t make Neapolitan style. My steel is perfect for NY, Chicago thin, NJ tomato pie and others. And only a $100.
Agreed. I've been making pizza in my kitchen oven and two Villaware baking stones for decades and can replicate Neapolitan-style pies and a bunch of other styles. $1,000.000 buys a lot of flour, canned tomatoes, cheese, and toppings.
@@KitchenCraftFood Thanks for your input. It depends on how old your house is don't you think? (Thanks for the great video! and I subscribed and gave you a thumbs up). So here's the electrical deal. The odds are you have 20 amp circuits with 15 amp rated outlets in "your" kitchen, if that's your kitchen. Notice my thinking process here I'm not assuming things, who's house that is. If "your" house was built after the mid-1960s ( is that old?) you're likely going to have 20 amp circuits in your kitchen but you may or may not have 20 amp receptacles in your kitchen. Electricians who put 20 amp outlets in a customers kitchen are basically just wasting money. When is the last time you had saw a sideways prong plug, which fits a 20 amp outlet. I've been doing this for 40 years and I've only come across one time where a customer needed a special 20 amp outlet in the kitchen and that was in a $10 million home. If you have 15 amp receptacles on a 20 amp circuit, which is allowed by the NEC, there is no way you could know by looking at the outlets how many amps the circuit is. You only will know if it's a 15 or 20 amp circuit. It could be wired with 12 gauge wire, which is rated for 20 A with a 15 amp breakers, or you could have 20 amp breakers on 15 amp rated wire, which is a code violation and a Hazard. I could go on. I guess you know what I do for a living. That's your house, go to the breaker panel and see what amperage of the breakers are. I've been mistaken in the past so I most certainly can be wrong. But again, the odds are you have 20 amp circuits in your kitchen. The long winded response was based upon the old tongue likes to wag. If you need any free help as to where you can plug in. Let me know. I'll be happy to answer.. More importantly, how do you like your oven, I've been using two pizza steals in my wall oven... Is it worth the money
I get it. I enjoy baking with wood, gas, and electric. I think it also depends on an individual’s situation. Some people do not have enough outdoor space, so the Volt might serve them better.
Seriously! All of that engineering and still no turn table carousel for automatically rotating the pizza throughout the bake. We still have to open the door and rotate the pizza manually. Not that I’m lazy. I’ve had a koda 16 ever since they came out and love it. But if they are going this route, why not add the carousel. COME ON OONI, for crying out loud.
I agree that the oven is pretty damn pricey, but it's worth (or retail in this case) is what someone is willing to pay for it. Ooni doesn't seem to be having a problem selling this item.
I doubt they could go 16” and still plug into a 15 circuit and get the results. Ooni is a premium product with good features but I think they got carried away on the price. I’d be a buyer at $699. I see competition on the horizon at lower price points.
@@KitchenCraftFood It don´t like taking pizza out and cooling bottom down a bit with big peel, so I find it necessary. Also if I make more pizzas in my ooni karu, I want big peel to be cool for the next pizza in line. That is why I use both and would advice people to do the same, if they do not make just one pizza at the time.
@@KitchenCraftFood the sad thing is that like in Europe, 220-240 Volt is entering your circuit breaker panel in the US. For some odd reason it gets split in half. I wish I would only knew this earlier…. Lol
Black Friday sales can bring the price down, and the ooni upgrade program (send them the serial number of an existing ooni oven you have and they’ll give you a 20% discount) can help too. Still pricey, but if outdoors isn’t an option (cold weather and/or don’t have a yard or deck) this seems like a cool option
This is the video I was waiting for on this oven. Needed to see YOU covering it, not everyone reviewing or unboxing this thing has your pizza know how or your consideration for their viewers. Thank you!
Hey Tim, I can’t thank you enough for this video. I used your measurements to build a special area for our Volt. Picked up the Volt this week, and it fits absolutely perfectly. It was a tight space, with a shelf smaller than the actual Volt, but enough space for the Volt’s recessed legs to comfortably fit on . The power cord fit perfectly, with only about a half inch to spare. We are firing it up this weekend and doing our first bakes, but I can’t thank you enough for making this an easeful addition into my small kitchen (had to sell our Gozney Roccbox due to no outdoor space, so this Volt is a real godsend-we have had no Neo pizza in over a year!)
Awesome. Glad the video was helpful 👍. I think you'll love the Volt. It's a great oven. I've been using it on/off for the last few months and it produces great pizza every time. Careful with oily pan pizza, or any type that has a ton of meat for toppings. You'll get some extra smoke when baking. Enjoy!
Thx’s for explaining the wattage and the circuits. Most people just say plug it in and go. That information you gave me is critical. Thanks again.
You bet. I have an old house with grandfathered in 15 amp outlets in my kitchen. Had to keep load in mind when running the oven. Worked fine though.
If you decide to purchase an oven, please consider using my affiliate link in the description box. It doesn’t cost you a dime, and it helps to support my channel. Happy holidays!
First time viewing your channel and I appreciate how you deliver your reviews. Just got yourself a new sub
Best no bullshit Ooni review I've seen so far!
That was an exceptionally well communicated review. Hit all the right questions I would have without fluff.
Thank you. Glad you found it helpful.
I would highly recommend the EffeUno Professional Pizza Oven P134HA 509C with biscotto stone.
I have been using one for over 2 years and these are the real deal. They use slightly more electricity being 2.75 kW and get to over 500⁰c,930⁰f. The oven body is so well insulated it never gets hot to the touch and the internal dimensions are much bigger allowing the cooking of bread and even a casarole dish. Made in Italy as well so perfect for pizza!
That’s a great oven but I’d have to pay a crazy amount to get one shipped to America. Then I’d have to pay an electrician to wire 240 in my kitchen.
It would end up costing me like $3,500 to get one of those here. I envy you living somewhere that oven is obtainable lol
Is it possible to lower the temperature in the effeuno to make new York style pizza?
The oven has full thermostatic control from 50⁰c to 500⁰c. Works well to cook bread at 240⁰c or just to keep food warm at 80⁰c or even a large plate warmer at 50⁰c.
Thanks for posting your review . I was waiting for you to test this oven and give us your opinion. It sounds this is a keeper.
I only wanna say! The person wich was recording is so good. Salute
Great video! I am hoping to do tandoori chicken and fish more than pizza. Have you done any videos with other foods? If not, can you try a piece of fish and possibly from a frozen state?
Great review. Thank you. Happy Pizza Cooking ! 🥘
In the U.S. kitchen countertop outlets will be 20 amp (the outlet itself will be rated at max 15 amp in most cases). Haven’t checked but code requirements in 2023 are likely to be the same for Canada.
Unless your house is grandfathered in. Mine was built in ‘67 and has a few 15amp receptacles in the kitchen.
Outstanding product and long overdue in the U.S. market. Great video.
This guy has a dedicated Pizza oven in the house. Definetly one of the rich guys North of Richmond that hick was singing about.
Southside, and we’re about as middle class as it gets. You know nothing about me. Stop making assumptions jack ass.
I would love to see you review the new Karu 12g
How hot does it get on outside? Does it heat up your house?
I dont think so, especially without the Saputo Biscotto clay stone!
Damn that looked awesome for a first bake. :) Great Video!
Great review….little steep on the price, but given there isn’t much competition in that space (Breville?) they can make their mark…how was the heat coming off the outside towards the counter, top, back, and sides?
The oven is heavily insulated so the exterior of the oven wasn't very hot. I placed that piece of wood under the oven as a precaution. Didn't want to crack the new quartz countertops.
We have an area called "Ramp Creek", and that is not a reference to inclines. We have a great community that goes out when the ramps are rising, and we often see the most successful collectors sharing with those whose acumen may be insufficient.
Do the heating elements on top have some type of protective cover? This is a lovely oven and it reminds of the June which I have.
I wonder how to compares to the Breville pizza oven.
Thanks for the review
I bought a black and decker pizza electric oven for 40 Canadian dollars last year. It is working perfectly! Don’t need to pay 500 uSD!
I was NOT expecting that price point for sure. I think this would be insanely popular if the pricing was differnt. My money is going to the Everdure Kiln
Too legit. Great review with the actual scoop. Ty!
Easily the best results I've seen yet with a Volt.
Yeah that is the problem with pizza oven reviews. It relies on someone who knows how to use it and make the most of it.
Awesome review, I have been looking at getting one for during the winter when I don’t want to cook pizzas outside. Do you have a link to the black bowls you use for your dough? Thanks for the video!
Супер.... Спасибо за рецепт и позитив...Ждём новых рецептов...🙏😊💗Super .... Thank you for the recipe and positive ... We are waiting for new recipes ...🙏😊
Is this better than the QStove electric 12 oven?
Geart video over the pizza oven, when you say $1000.00. That was an ouch. I checked other places like Costco, so I got a Chefman Home Slice Electric Pizza Oven from Costco for $250.00. on sale. Hey Tim, thank you again for the info. Maybe you will like to do a video on Chefman.
Any comparison between this and the qstoves? Seems like a head to head would be great.
Love your videos, very informative, Thank You 👍🥰Great delicious looking pizza.
Much appreciated!
Can we expect Leopard crust in this electric oven?
What size is the board under the oven? Where did you purchase it?
I can eat pizza everyday NEVER boring ❤😊
Sorry, $1k for an electric pizza oven is too much. I was lucky to score the first version of the Blackstone pizza oven in 2017 for $189 w/free shipping. It's an outdoor propane pizza oven so doesn't take up any kitchen space. It also rotates the pizza while it cooks. Makes great pizza once you know how to dial in the temps.
It’s for people without an outdoor space. Plus it has exact temperature control. I use an outdoor one so this isn’t for me either
@@undefeatedaj There are better electric pizza oven options at $1k for those serious about making pizza. If this pizza oven was $300-500 it would be a good entry for indoor pizza making on a budget. But at $1k it’s overpriced for its temperature performance.
I love this indoor idea, but Ooni needs to make one that will handle an 18" pie. Shelling out a grand for a pizza oven that will only bake a 12" pizza?
This oven is pretty bulky already (due to some thick insulation) so a version that bakes an 18” pie would be gigantic. Probably wouldn’t fit on a countertop.
Great review! Do you notice a big difference in flavor vs wood fired?
Not really, but I definitely enjoy cooking with wood every now and then.
pretty good oven for indoor ..love my ooni 16 .but i wonder if you can review the winn etna rotante pizza oven ..looks like a real winner
Does it give off a lot of heat. Im concerned about the cabinet above the unit. What is your experience with this so far?
I have the breville… literally no heat loss it’s amazing, can touch the outside, no burns
You don’t need that. Just use diastaltic malt and use your ovens broiler after heating the oven for awhile
This store dough looks great! Where did you get it?
Awesome video. Can you please advise what containers you use for the pizza dough, I’ve been search for something like what you have.
Thanks man, you rock!
great review. what is the distance between the pizza stone and the heating element at the top? I am considering a pizza oven that can cook other stuffs, like for baking and others.
It seems, qstove electric 12 you reviewed earlier seemed to have very small distance. I guess qstove 15 will have larger space, but ooni seems to have very large cooking area.
If you can find a small electric wall oven put it in your garage.
Hey, Tim, thanks for the dynamite review and for convincing me to order a Volt. Your Neapolitan was right on the money with good spotting and shows that unlike the limited completion (Breville), the Volt can produce for those of us experience with high temp wood and gas ovens. And the NY was spot on for that type too. SOLD.
QUESTION: what are you dusting your counter with? It looks like just white flour…?
Breville is junk
@@taroman7100 Yeah- I was so excited when it first came out, first high temp electrical oven for the home, and then I saw over and over that it just couldn’t produce,; it was obvious that the Breville hadn’t been engineered by true pizza aficionados.
@@taroman7100Why? From the reviews I saw, it looked like it could produce hot enough temperatures
Great video. Now the big question: how does it compare taste-wise to the gas version of the ooni?
No difference at all in my opinion.
now I am convinced it depends on who is using the v12 . on the other side you make me poor !😁thank you, great !
How compares this oven with Breville Pizzaiolo and Effeuno? Thanks
Can anyone tell me how long the power cord is on the Volt?
What size peel did you use for this oven? I have rewatched this video so many times it’s not even funny anymore, so ready to place my order for this oven thanks to you!
Glad you’re finding the video helpful. I used the 12” peel with the Volt. If you end up buying one, please consider using my Ooni affiliate link in the description box. It’s helps support my channel and it doesn’t cost you anything extra. Happy to provide an Amazon link if that’s preferred.
What store bought New York crust did you use?
What are the big round wood pizza cutting board and the wood board under the Ooni Volt ? Thank you.
you can tell cat is excited for pizza
Looks like a real nice oven.
It certainly is!
What was the name of the vegetable again?
Ramps
I learned years ago a small electric oven was far better for baking pizza than gas. Yep, the charred flavored from a flame oven cant be beat but...I had a small Whirlpool electric oven in our garage dedicated just to baking bread and pizza. When we moved I briefly owned a Bakers Pride oven and sold it after two pies. Turns out the Bakers Pride P18 went through some modifications. The model I found for 250$ happened to be one of them. It produced a damp never crispy crust. I couldnt figure it out until my electrician researched it! If you cant afford a Volt check Marketplace for a good used electric wall oven. The small interior can reach up to 500 degrees.
which ooni product would you say is the best at cooking Neapolitan style pizza? should I get the volt, koda, karu? and if theyre the same why would anyone get anything but the volt. just plug and bake. thanks
I have a feeling a lot of die hard ooni people will have a volt and another outdoor oven. Why? if you live anywhere other than the south coasts it's hard or impossible to do stuff outside year around especially cook. The amount of gas/wood it would take to heat an outdoor oven when its below freezing is insane. Speaking from having a wood smoker. So I can see the use for something indoors in the winter or when you just want a fast pizza nothing that needs 30 plus minutes of preheat time. And some people love the taste of wood so there is that. I am thinking about getting this as my first oven and then the gozney dome as my outside oven.
@@user-et3kk4tn4s hmm, interesting. thank you. we got decisions to make haha
looks incredible
The price is absolutely insane........
How can i found this oven ,what his name oven? please
Given the rough edges of the prototype how would you compare this against the QStovesElectriQ12? How about a head to head comparison? Is the difference in maximum achievable temperature significant to the final product? I feel that the difference in price as well as the ElectriQ12 being a prototype probably explains the extra polish/appearance points to the Ooni. I am looking for a pizza oven for my kitchen counter and these two are my short list. Thank you.
the electriq is just poorly built. That's likely similar to how the final oven will look.
The electriq is for indoor/outdoor use but is it really certified to be used as such? I doubt it
@@overnightclassic2 It's actually built very well.
@@daves9164 are you looking at the same oven? The qstove looks like absolute poor construction. Look at the door which is completely dangerous. It has no insulation and probably hits 700 degrees
Great video. One observation: The neapolitan style pizza crust does not seem as big as the ones you bake using wood or gas fired ovens. Would that probably mean that "air pockets" are hard to achieve using ooni volt? My guess it is the temperature not enough to reach the same levels or crust? Any insights/ideas ?
Temperature is the same. Its electric heat and needs more tweaks with the dough to get the same rise which you can. There is a woman on youtube who got them looking like the Woodfired ones with some tweaking.
@@hasan1980hb do you have a link of this woman videos?
How would you compare the Ooni Volt with the prototype you tested in your previous video (Eletriq12)?
Interesting. Just seen this. Want to open pizza shop.
Can make 90 pizza's for around $2.00 in electric cost. Including 2 warn up sessions of 20 minutes, using national average of .23cent watt.
SICK, i want 5 of these.
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.
That's 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.
Hi Tim thanks for great review , and Which you recommend to use for better real tasty pizza Volta 12 or koda 16 ? Or both they give you same result ?
I think they are both awesome ovens and each make great pizza. If you have the space outside, and don't mind baking in inclement weather, then go with the Koda 16. It'll save you some coin.
@@KitchenCraftFood I have koda 12 , and i bought now volt 12 yesterday I tried its little difficult to make the balance temperature from the base and the upper to get perfect baking pizza I burnt it pizza base just a little 😅
I hope Pattie likes your pizza.
A 20 amp outlet is designed for kitchen and laundry room appliances. So why do you have a 15 in your kitchen
My house was built in the 1960’s, and my guess is that 15 amp circuits were probably to code back then.
Why you need to rotate pizza in middle of baking. That shouldn't be required in electric oven. I don't like that.
You don't have to, but it does help. Same reason you may or may not do it with things in a traditional conventional oven. It's not necessary but it does give better results, should you so choose.
Way to expensive, 899€ in Germany. Unold Luigi has the same stone and heating elements for just 180€
Great video, thank you for going over everything.
Thanks, and you're very welcome!
Awesome!
What dough is that mate?
Hmmm, it's been a minute :). I think I used this recipe and let is rest a for a little longer.
ruclips.net/video/qp_TWFbUx7c/видео.html
worth 3x the kickstarter one?
Real nice review
Did you see the price tag on that thing? No, thanks ☺️
Perfect!
Tim, the packaging looks so much like Apple packaging!
Buff colored cats are the absolute best.
Low moisture mozz is way better
put some msg, butter, lemon, brown sugar into the sauce
Thanks for the review. For me the cost, size and weight does not compete with my oven and pizza steel. I don’t make Neapolitan style. My steel is perfect for NY, Chicago thin, NJ tomato pie and others. And only a $100.
Agreed. I've been making pizza in my kitchen oven and two Villaware baking stones for decades and can replicate Neapolitan-style pies and a bunch of other styles. $1,000.000 buys a lot of flour, canned tomatoes, cheese, and toppings.
Thanks for this, can you make chicken kebabs , tandori chicken. Any comments appreicated.
Sold
Circuits in the kitchen or 20 A
Not if you’re house is old.
@@KitchenCraftFood Thanks for your input. It depends on how old your house is don't you think? (Thanks for the great video! and I subscribed and gave you a thumbs up).
So here's the electrical deal. The odds are you have 20 amp circuits with 15 amp rated outlets in "your" kitchen, if that's your kitchen. Notice my thinking process here I'm not assuming things, who's house that is. If "your" house was built after the mid-1960s ( is that old?) you're likely going to have 20 amp circuits in your kitchen but you may or may not have 20 amp receptacles in your kitchen. Electricians who put 20 amp outlets in a customers kitchen are basically just wasting money. When is the last time you had saw a sideways prong plug, which fits a 20 amp outlet. I've been doing this for 40 years and I've only come across one time where a customer needed a special 20 amp outlet in the kitchen and that was in a $10 million home. If you have 15 amp receptacles on a 20 amp circuit, which is allowed by the NEC, there is no way you could know by looking at the outlets how many amps the circuit is. You only will know if it's a 15 or 20 amp circuit. It could be wired with 12 gauge wire, which is rated for 20 A with a 15 amp breakers, or you could have 20 amp breakers on 15 amp rated wire, which is a code violation and a Hazard. I could go on. I guess you know what I do for a living. That's your house, go to the breaker panel and see what amperage of the breakers are. I've been mistaken in the past so I most certainly can be wrong. But again, the odds are you have 20 amp circuits in your kitchen. The long winded response was based upon the old tongue likes to wag. If you need any free help as to where you can plug in. Let me know. I'll be happy to answer.. More importantly, how do you like your oven, I've been using two pizza steals in my wall oven... Is it worth the money
And a toaster using 8000 W of power lol, I don't think so. Max would be more like 1920.
Yep. That was incorrect. I meant to say 800 watts. That what our 2-sclice toast runs.
15:50 *Schlorp*
Not 12 volt, 110 volt.
Hey now That was an Ooni stone!
It certainly was!
I need the wood-fired pizza taste
I get it. I enjoy baking with wood, gas, and electric. I think it also depends on an individual’s situation. Some people do not have enough outdoor space, so the Volt might serve them better.
Seriously! All of that engineering and still no turn table carousel for automatically rotating the pizza throughout the bake. We still have to open the door and rotate the pizza manually. Not that I’m lazy. I’ve had a koda 16 ever since they came out and love it. But if they are going this route, why not add the carousel. COME ON OONI, for crying out loud.
My guess is that all of that intense heat would somehow have something to do with not putting a motor in there.
Wow great like done👌👌
yea jus dont think it would compare, looked spungy and light golden brown, sorta like those all you can eat $5 places for the kids
mega fancy packaging to make you think the oven is actually worth 1000 dollars , the actual retail cost should be around 350 to 400
I agree that the oven is pretty damn pricey, but it's worth (or retail in this case) is what someone is willing to pay for it. Ooni doesn't seem to be having a problem selling this item.
Get a granite stone brand for 99$ lol same-thing really
Yes this is pricey, but probably not the same.
Great product but... geez... a THOUSAND buckeroos??? Yikes.
Yeah, quite a hefty price tag. More expensive than a lot of conventional ovens, but Ooni doesn’t seem to be at a loss for buyers!
as a oven that only does 12" Id never pay 1000. 12" max 699 give me the 16" option and maybe 899.
I doubt they could go 16” and still plug into a 15 circuit and get the results. Ooni is a premium product with good features but I think they got carried away on the price. I’d be a buyer at $699. I see competition on the horizon at lower price points.
They haven’t sent it to you for free , u bought it so sure they will send it to you and sure u ll unbox it to use it
In every review about pizza ovens, there is one thing missing. Damned turning peel....
Btw good job anyways.
I use a turning peel sometimes, but it’s really not a necessary piece of equipment. Fun to use though.
@@KitchenCraftFood It don´t like taking pizza out and cooling bottom down a bit with big peel, so I find it necessary. Also if I make more pizzas in my ooni karu, I want big peel to be cool for the next pizza in line. That is why I use both and would advice people to do the same, if they do not make just one pizza at the time.
Great video ignored most of the things started at the cat 10/10
Only 1800 watt… omg 110 volts sucks
It’s gets the job done.
@@KitchenCraftFood the sad thing is that like in Europe, 220-240 Volt is entering your circuit breaker panel in the US. For some odd reason it gets split in half. I wish I would only knew this earlier…. Lol
Seriously, $1000 is rediculous!
It’s really not if you live in the north with a winter since you can use it all year round inside
@@Chooli3i think sarcasm bud. I think its a great price personally.
Black Friday sales can bring the price down, and the ooni upgrade program (send them the serial number of an existing ooni oven you have and they’ll give you a 20% discount) can help too. Still pricey, but if outdoors isn’t an option (cold weather and/or don’t have a yard or deck) this seems like a cool option
That’s worse than being ridiculous
@@FXPips11it is not