I love that you did a different style of pizza for your review. Everybody I’ve seen has done neopolitan pies but I want to get the volt 12 for mainly NY or NH pizzas. Great to see a wider aspect of this oven.
I’m glad you love it! The product team worked hard on that one and were able to do things in a pizza oven that’s never been done before. Check out my Koda 16 video and the ultra low setting!
I have recipes for both Detroit and Chicago cast iron thick crust in my book (pizza with rosehill sourdough). I’ve tested both on the volt and they are amazing!
Oh and 2nd question. I had a theory to set the oven to 800 and the crank it to 850 during the bake. That would keep the elements on during the bake AND it would not overheat the stone. Does the oven operate more like a traditional oven that preheats with both elements or will the oven jump from 800-850 (after preheated at 800) by only using the top element? I want full top element power for shortest bake time.
Yeah that should work. The elements operate differently depending on oven temp and set temp. So 800->850 should be top element only. But I’d still do the door open hack while set to 850
@@Toddster63 happy to help! And it comes directly off the back center and the unit is about 18” wide so you may need to deal with that depending on how you’re building your shelf. Enjoy your ooni!
@@rosehillsourdough Thanks for the response! I've seen some comments in forums about stacking stones in the Volt to get a hotter cook and quicker recovery. Would there be any risk to that method?
I don’t think that’s worth doing. I think the best way to get a faster recovery is to use the built in boost function. Mayyyyybe a “hotter” cook because you’re closer to the heating elements but for that I’d recommend just spoofing the oven by leaving the door open when baking something that needs intense top heat. For me, no reason to stack stones
Hi I have been using the volt for a while now. Are there any tricks to keep the heating element ON during the bake? the inconsistent look of pizzas as well as browning can be attributed to this. I have pulled out 110s bakes but when things line up the bakes are well under 90s. I wonder if the engineers hid a "boost mode" for the top element once a pizza is in. Also on the box some of those well charred pizzas do not look like they are baked in the volt. Is that the case? The amount of side browning from just a top element only has not been my experience.
@@rosehillsourdough yes that does work but ideally I'd like to know the timing of the elements so rather than keeping the door open I can just time my rotation with the elements going off The manual says rotate every 30 sec which is ludicrous for an oven that bakes as evenly as this one, but honestly if that keeps the elements on that might be the ticket
@@overnightclassic2 the heating elements are more sophisticated than just running on and off at set time intervals so there’s no way to know repeatably if the elements will be on or off based on time. I like to do Neapolitans by preheating to max temp, launching with the door open and leaving the door open during the full cook. Then closing the door between launches. And boosting the stone as needed of doing lots of pizzas in a row. You’ll also want an IR gun to make sure the stone is hot enough to support a Neapolitan bake if going back to back
@@rosehillsourdough yes I have an IR gun. Reason my method of 800-850 was thought about is i got the stone up to 870 just by fanning the door. Anything above 800-825 tends to burn my pizzas but if I got 80s bakes or less that would probably not be a problem.
Tried your opening the door method. Not great. The current best method for neapolitan: Set oven to 800F. Wait for stone to hit at least 750F or more. Make a pizza like normal. Once pizza is topped, set the oven to 850, give the oven about 30s for the heating element to glow red hot, then launch pizza. Gives the exact same result every time, stone does not overheat, and most importantly under 90s with consistent and high levels of char. If you stack a pizza stone it would be possible to get a 60s bake using this method. The oven should have been designed with some form of "boost mode" that keeps the top heating element on for 2 minutes. 2 minutes? Because 30s for the element to reach full brightness and then 90s (or less) to bake. The oven should then limit how often you can use this mode to stop overheating the oven. Would be cool if the oven had a "recharge" indicator before the boost mode is available again. But that's just my idea.
Thanks for the video, was helpful to see! Q for you: Do you think it's reasonable/possible to try to launch using a 13" peel to maximize the pizza size or is that gonna be tough
Nice, thanks. For the next update - pls invent self-rotating stone or a way to turn it around without opening the door :) P.S. Bubbles are a sign of undeveloped dough ;)
I have had a few electric pizza ovens and they all fail after a few months. 500c it tough for electrics to cope with. Heating up to that level and cooling down in a home environment is hard on electric components. The commercial ovens are heated up and tend to stay heated all day, that's why they last longer. This is borne out by the Ooni warranty that covers the gas and multifuel models for five years and the electric one for only two years. They clearly don't have confidence in this products longevity. So, two years and a month, the thing dies. That's a quite expensive paperweight.
Leaning towards buying the 16 gas. The Volt is impressive and if it had a five year warranty, I would probably get one due to its convenience and versatility. @@rosehillsourdough
@@allan2098 Koda 16 is a great oven! The reason I ask is because the Volt doesn’t work the same as other electric ovens and the heat cycling on the elements is less intense. You’ll love your Koda 16 if that’s the path you go down!
Great question! Lots of lore around this one (as there are with most things in pizza). But apparently it was the style pizzas grandma’s would make at home in their home ovens vs pizzas made in pizza ovens
@@michaelshannon6910oh man what a mistake by our team! The thumbnail is wrong for this video 🤦♂️🤦♂️🤦♂️ this is actually my California style recipe which is a neo-Neapolitan recipe. It’s kinda like Neapolitan but is sturdier and has more chew and can handle more toppings. I’m with you on traditional Neapolitans, not the biggest fan. Let me go figure out how this blunder happened. Thanks for the heads up!
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I love that you did a different style of pizza for your review. Everybody I’ve seen has done neopolitan pies but I want to get the volt 12 for mainly NY or NH pizzas. Great to see a wider aspect of this oven.
I’ll be doing videos on all kinds of styles including NY in the volt 🙌
By far the best OONI pizza oven, perfect pizzas every time!
Hey from Australia got my Ooni Volt today cant wait try it, love your recipes cheers Mat.
Yesss 🙌🙌
Wow thats cool you worked for Ooni. More videos on the Ooni Volt please.
Ooni Koda 16 is the best pizza oven I've ever had and it makes the best home-made pizza ever!
I’m glad you love it! The product team worked hard on that one and were able to do things in a pizza oven that’s never been done before. Check out my Koda 16 video and the ultra low setting!
@@rosehillsourdough Agreed, I cook my pizzas at a low-slow setting. Always comes out with high quality results.
@@TicklerDude nice! That was a cool setting to find!
Hi I’m glad to see a demo on the pizza oven how big of a pizza can u do in this oven
12 inch as the name says
The stone is about 13” side to side and front to back 👍
I am new to your channel. Any thoughts on making Detroit style or Chicago style deep dish pizza?
I have recipes for both Detroit and Chicago cast iron thick crust in my book (pizza with rosehill sourdough). I’ve tested both on the volt and they are amazing!
Oh and 2nd question. I had a theory to set the oven to 800 and the crank it to 850 during the bake. That would keep the elements on during the bake AND it would not overheat the stone. Does the oven operate more like a traditional oven that preheats with both elements or will the oven jump from 800-850 (after preheated at 800) by only using the top element? I want full top element power for shortest bake time.
Yeah that should work. The elements operate differently depending on oven temp and set temp. So 800->850 should be top element only. But I’d still do the door open hack while set to 850
Can anyone tell me how long the power cord is on the Volt?
42 inches
@@rosehillsourdough Thanks immensely! I’m building a shelf for the upcoming Volt this weekend, and that REALLY helps! Thanks for the great vid.
@@Toddster63 happy to help! And it comes directly off the back center and the unit is about 18” wide so you may need to deal with that depending on how you’re building your shelf. Enjoy your ooni!
Would a couple of these be capable of small-scale commercial use?
A few places do this! Miriam from The Za Report uses a few for her setup and she says they work great!
@@rosehillsourdough Thanks for the response! I've seen some comments in forums about stacking stones in the Volt to get a hotter cook and quicker recovery. Would there be any risk to that method?
I don’t think that’s worth doing. I think the best way to get a faster recovery is to use the built in boost function. Mayyyyybe a “hotter” cook because you’re closer to the heating elements but for that I’d recommend just spoofing the oven by leaving the door open when baking something that needs intense top heat. For me, no reason to stack stones
Hi I have been using the volt for a while now. Are there any tricks to keep the heating element ON during the bake? the inconsistent look of pizzas as well as browning can be attributed to this. I have pulled out 110s bakes but when things line up the bakes are well under 90s. I wonder if the engineers hid a "boost mode" for the top element once a pizza is in.
Also on the box some of those well charred pizzas do not look like they are baked in the volt. Is that the case? The amount of side browning from just a top element only has not been my experience.
There’s a great hack for getting the element to stay on. Just leave the door open. This works best when the oven is set to top temp!
@@rosehillsourdough yes that does work but ideally I'd like to know the timing of the elements so rather than keeping the door open I can just time my rotation with the elements going off
The manual says rotate every 30 sec which is ludicrous for an oven that bakes as evenly as this one, but honestly if that keeps the elements on that might be the ticket
@@overnightclassic2 the heating elements are more sophisticated than just running on and off at set time intervals so there’s no way to know repeatably if the elements will be on or off based on time. I like to do Neapolitans by preheating to max temp, launching with the door open and leaving the door open during the full cook. Then closing the door between launches. And boosting the stone as needed of doing lots of pizzas in a row. You’ll also want an IR gun to make sure the stone is hot enough to support a Neapolitan bake if going back to back
@@rosehillsourdough yes I have an IR gun. Reason my method of 800-850 was thought about is i got the stone up to 870 just by fanning the door. Anything above 800-825 tends to burn my pizzas but if I got 80s bakes or less that would probably not be a problem.
@@overnightclassic2 you don’t want that stone over 850F. Try the set to 850 and bake door open and see how that goes!
Tried your opening the door method. Not great.
The current best method for neapolitan:
Set oven to 800F. Wait for stone to hit at least 750F or more. Make a pizza like normal. Once pizza is topped, set the oven to 850, give the oven about 30s for the heating element to glow red hot, then launch pizza. Gives the exact same result every time, stone does not overheat, and most importantly under 90s with consistent and high levels of char.
If you stack a pizza stone it would be possible to get a 60s bake using this method.
The oven should have been designed with some form of "boost mode" that keeps the top heating element on for 2 minutes. 2 minutes? Because 30s for the element to reach full brightness and then 90s (or less) to bake. The oven should then limit how often you can use this mode to stop overheating the oven. Would be cool if the oven had a "recharge" indicator before the boost mode is available again. But that's just my idea.
I’m glad you found something that worked for you!
Thanks for the video, was helpful to see!
Q for you: Do you think it's reasonable/possible to try to launch using a 13" peel to maximize the pizza size or is that gonna be tough
If it’s exactly 13” side to side it will fit!
Nice, thanks. For the next update - pls invent self-rotating stone or a way to turn it around without opening the door :)
P.S. Bubbles are a sign of undeveloped dough ;)
Bubbles are kind of cool!
Je l’ai depuis le 6 Mars j’ai remplacé le Koda 16 par le volt 12 j’ai doublé ma consommation de pizza tellement il est génial
They both have their strengths but yes the Volt 12 is amazing and so easy to use! I’m glad you’re enjoying it!
@@rosehillsourdough Bravo Mec 😎
I have had a few electric pizza ovens and they all fail after a few months.
500c it tough for electrics to cope with.
Heating up to that level and cooling down in a home environment is hard on electric components.
The commercial ovens are heated up and tend to stay heated all day, that's why they last longer.
This is borne out by the Ooni warranty that covers the gas and multifuel models for five years and the electric one for only two years.
They clearly don't have confidence in this products longevity.
So, two years and a month, the thing dies.
That's a quite expensive paperweight.
Hey Allan! Do you have an Ooni Volt?
Leaning towards buying the 16 gas. The Volt is impressive and if it had a five year warranty, I would probably get one due to its convenience and versatility. @@rosehillsourdough
@@allan2098 Koda 16 is a great oven! The reason I ask is because the Volt doesn’t work the same as other electric ovens and the heat cycling on the elements is less intense. You’ll love your Koda 16 if that’s the path you go down!
I hate Neapolitan Pizza .... Thanks for doing another style
$1K for a pizza oven? Really?
Yep! It’s crazy how much these components cost!
Not a fan of neopolitan. Nice to see something else, but why is the title “grandma style”? Would like to see a vid about that….
Great question! Lots of lore around this one (as there are with most things in pizza). But apparently it was the style pizzas grandma’s would make at home in their home ovens vs pizzas made in pizza ovens
@@rosehillsourdough I get that, but the pizza you actually make in the video is a neopolitan....
@@michaelshannon6910oh man what a mistake by our team! The thumbnail is wrong for this video 🤦♂️🤦♂️🤦♂️ this is actually my California style recipe which is a neo-Neapolitan recipe. It’s kinda like Neapolitan but is sturdier and has more chew and can handle more toppings. I’m with you on traditional Neapolitans, not the biggest fan. Let me go figure out how this blunder happened. Thanks for the heads up!