This was a big hit at the pizza show last week , lots of big commercial ovens doing electric! I think the main thing that stood out to me for the electric ovens, and they also had Roto ovens as well that were electric , but again the one thing that stood out to me was everything was much more crisp, it was like an even bake instead of fucking with the pizza all the time, trying to turn it and get it away from the flame and trying to even out the bake overall , I was thoroughly impressed with the electric ovens.. Looking forward to more videos on this
This oven feels really straight forward to bake in. You don’t have to fiddle with the oven or the pizza very much at all. The least amount of that sort of stuff I’ve encountered.
I kid you not, I just started watching this video yesterday evening when our power went out. So I disconnected my gas line from my Karu 16 and hooked it up to my TV and finished watching the video. Great looking pizza!
I want to try on of those ooni electronic oven. I click the link that you have provided, but i dont see any discount code or anything. Since you are a Ambassador for the Ooni are you able to get some code for me ?
Not that much. Insulation is impressive on this one. It's warm to the touch after it's been on, but nothing like their traditional outdoor ovens. I'd still keep it out of reach of small humans and other friends though.
I found it to be pretty similar to using a baking steel in a home oven. The portion of the pizza deeper in the oven darkens a bit quicker so it benefits from a turn if you want an even bake.
If it's smoking a lot, you're probably using too much flour/semolina. Shake it off as you stretch. Also I learned that if the oven is smoking, don't unplug it, it just makes it worse. Keep it closed and the oven filter will eventually catch up. It's probably the biggest flaw of this oven, the ventilation/filtration can't really hang.
Takes the fun away from making a fired pizza. One of the better bakes I have seen though. Good job. For $1,000 I don't need another inside the house element oven. Rather use the money towards a Alfa Brio.
Everyone would rather have such a thing. We do not all have houses. This is catered towards the low maintenance laymen as well as for apartment dwellers.
The heat control seems to work pretty well for me. Definitely will eliminate frustration for some. It's not a cheap appliance, now that I got my hands on it I can see why.
I have this oven. I make a lot of neapolitans and hte texture is a bit off compared to karu 16 gas. Not sure I love it. I purchased it because I wanted a "portable" oven that does not require fuel
@@SantaBarbaraBaker It has a different sort of crisp and a micro blistering on the outside. When the pizzas cool down they have a chewier texture like they are more cooked through? I would guess that's what a sealed box with mega heat does
I do not like spoon technique for pomodoro. Guys buy a ladle. It is fastest and makes it more even, if you have shallow ladle it is effortless, spoon is slow and not that good.
@@SantaBarbaraBaker I know both work, but I pointed out there is huge difference in speed and effectivity. I simply will not use spoon, because it is slow, which is bad for higher hydration dough or when surounding temperature is quite high, or when you need to work fast in general. I will also not use it, becase what ladle can do is simply better spread. I use ladle for more things, so spoon is just bad option for me. Btw sorry, I did not noticed I deleted part, when I actually commend you for making honorable pizza for this oven instead of rest of reviews of it, but still your air pockets in corners are quite small, so I can tell you could do even better. I actually do with double fermentation dough with caputo flour, so if I had this oven it would be just insane. I already have Karu 12 including gas burner and Ariete 909 electric home oven and your corners are fail for me, when I do the same. Yes everybody loved my pizza similar to yours, but I always aim to get better and right now it is already not enough for me. I aim to have fully hollow corners. So I wish, when I will get ooni volt sometime in the future I will already be at that super legit level.
....dude..randomly stumbled upon this video...and now i own a pizza oven.
Stoked
What an incredible bake. This is one of the better bakes I have seen on youtube on this oven.
This was a big hit at the pizza show last week , lots of big commercial ovens doing electric!
I think the main thing that stood out to me for the electric ovens, and they also had Roto ovens as well that were electric , but again the one thing that stood out to me was everything was much more crisp, it was like an even bake instead of fucking with the pizza all the time, trying to turn it and get it away from the flame and trying to even out the bake overall , I was thoroughly impressed with the electric ovens..
Looking forward to more videos on this
This oven feels really straight forward to bake in. You don’t have to fiddle with the oven or the pizza very much at all. The least amount of that sort of stuff I’ve encountered.
I kid you not, I just started watching this video yesterday evening when our power went out. So I disconnected my gas line from my Karu 16 and hooked it up to my TV and finished watching the video. Great looking pizza!
I want to try on of those ooni electronic oven. I click the link that you have provided, but i dont see any discount code or anything. Since you are a Ambassador for the Ooni are you able to get some code for me ?
How long was the total bake time? Looked like 90 secs of video time, but there were a few cuts. 120-150 seconds?
Actual bake time was 2:30. I think Ooni is claiming 90 seconds for this oven? I guess it depends on how done you like it.
90 seconds is for the wood or gas oven.
How much does the oven heat up the room? I assume it's pretty well insulated to be able to heat the stone to 850 in 20 mins.
Not that much. Insulation is impressive on this one. It's warm to the touch after it's been on, but nothing like their traditional outdoor ovens. I'd still keep it out of reach of small humans and other friends though.
I know Ooni recommends turning your pizza in a Volt. But why? Does the element not cook evenly?
I found it to be pretty similar to using a baking steel in a home oven. The portion of the pizza deeper in the oven darkens a bit quicker so it benefits from a turn if you want an even bake.
like any oven with a door, the front will be slightly cooler than the back
Good idea by ooni and looks like it works great
So far I’m pretty impressed
Bro I would love to have one of these in the garage!
Pizza garage sounds awesome. The oven is built for full outdoor use as well which is sweet.
Maybe try your style of pizzas in the oven. I'd set it around 700F or something
How do you get the pizza stone from scorching the flour or semolina on the pizza stone? Lots of smoke in the house after making a pizza.
If it's smoking a lot, you're probably using too much flour/semolina. Shake it off as you stretch. Also I learned that if the oven is smoking, don't unplug it, it just makes it worse. Keep it closed and the oven filter will eventually catch up. It's probably the biggest flaw of this oven, the ventilation/filtration can't really hang.
Obviously sponsored. Rad review dude!
Takes the fun away from making a fired pizza. One of the better bakes I have seen though. Good job. For $1,000 I don't need another inside the house element oven. Rather use the money towards a Alfa Brio.
Everyone would rather have such a thing. We do not all have houses. This is catered towards the low maintenance laymen as well as for apartment dwellers.
I like the bottom heater coil to keep the stone hot from the bottom. Too bad it costs thousand bucks.
The heat control seems to work pretty well for me. Definitely will eliminate frustration for some. It's not a cheap appliance, now that I got my hands on it I can see why.
I have this oven. I make a lot of neapolitans and hte texture is a bit off compared to karu 16 gas. Not sure I love it.
I purchased it because I wanted a "portable" oven that does not require fuel
Interesting. I’m looking forward to getting deeper into the oven. What is “off”
about the texture?
@@SantaBarbaraBaker It has a different sort of crisp and a micro blistering on the outside.
When the pizzas cool down they have a chewier texture like they are more cooked through? I would guess that's what a sealed box with mega heat does
@@overnightclassic2is the other one you have better in terms of texture? What’s the main difference? It’s more crisp either way the gas one?
It’s like straight out of Back To The Future 2. Good lookin za bra
LOL. 100% feels like it. Pretty mind blowing. You can make a legit Neapolitan pizza start to finish on a lunch break
Still can't understand how this oven can be so much more expensive than effeuno
is it not the same price?
Badass oven! Wish I could trade my karu 16 for this sucker! :/
Karu 16 is still my favorite of the favorite of the current oven lineup.
Basil in the bake is the only margarita
Anyone else realise how he cut the pizza what a weird way
Kinda $$$$$ but very very cool!!!!!😎🤙🏻🤙🏻🍕🍕
What surprised me the most isn't your actual pizzas but how do you stay slim eating all of this? lol. I gain 2 pounds just watching your video
If you calc out the nutritional facts on my pies they are surprising.
Bro pizza is not unhealthy if you know how to make it and what ingredients to use. Btw. Italians are in top 3 longest lived people.
Easy bake oven
🔥……..
Look at me I'm getting paid by Ooni this is the best pizza oven ever. Haha
There’s always that negative person and that would be you .. 🎉🎉
you are making cookies with tomatoes!! Great oven but you have to learn how to use it and make dough!
I do not like spoon technique for pomodoro. Guys buy a ladle. It is fastest and makes it more even, if you have shallow ladle it is effortless, spoon is slow and not that good.
Sometimes I use a ladle, sometimes I use a spoon. They both work, especially at home, making homemade pizza.
@@SantaBarbaraBaker I know both work, but I pointed out there is huge difference in speed and effectivity. I simply will not use spoon, because it is slow, which is bad for higher hydration dough or when surounding temperature is quite high, or when you need to work fast in general. I will also not use it, becase what ladle can do is simply better spread. I use ladle for more things, so spoon is just bad option for me.
Btw sorry, I did not noticed I deleted part, when I actually commend you for making honorable pizza for this oven instead of rest of reviews of it, but still your air pockets in corners are quite small, so I can tell you could do even better. I actually do with double fermentation dough with caputo flour, so if I had this oven it would be just insane. I already have Karu 12 including gas burner and Ariete 909 electric home oven and your corners are fail for me, when I do the same. Yes everybody loved my pizza similar to yours, but I always aim to get better and right now it is already not enough for me. I aim to have fully hollow corners. So I wish, when I will get ooni volt sometime in the future I will already be at that super legit level.
😂😂😂😂
Lol 1000