OONI Volt 12 - First Cook & Review - Spectacular Results!
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- Опубликовано: 16 янв 2025
- See our first time cooking with he OONI Volt 12 electric pizza oven.
Right from the first pizza we had spectacular results.
This is by far the easiest pizza oven to use from the OONI range, and you can use it indoors!
Get great results cooking pizzas at home, indoors or outdoors, with the same temperatures that you experience in wood fired ovens without any of the mess!
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Great video. You made me VERY hungry. You seem like a great pizza cooker. Just got my Volt today. Waiting for some accessories to be delivered and some dough (stoe bought on Amazon). I have not reached the point of making my own dough or sauce, but I will get there. Liked.
Great to hear! Let us know how it goes.
Planning to get one, thanks for sharing!
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
2:03 those two margarita's were great. I would rate indoor electric pizza ovens as a must have!
Yup I was going to say the same thing! The two margaritas looked fantastic! All the pizzas sounded very crispy too as he was cutting them into slices! I'm quite impressed with this oven!
Hey got my Volt 12 today have only done the pre burn cycle cant wait to fire it up tomorrow for some pizza!
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
Great presentation... thanks!
Glad you liked it!
Your pies look better than others I’ve seen on the volt. Maybe your setting/dough?
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
The American Ooni Volt is weaker look at the volts
Molto bravo, complimenti!
Grazie mille
Thank you
You’re welcome!
My Volt 12 is getting delivered tomorrow.
Can you share with me your setting for the top and the bottom temperature when you were baking Neopolitan pizza ?
Max temperature. Leave the balance setting at default. Allow the oven to heat up for about every minutes. Allow about three minutes between pizzas. Don’t leave the oven on for a long tube before cooking pizzas otherwise the bases will burn. Good luck. Tell us how you went
What's the hydration? The crust sounds very crusty, I usually have it with around 70% and 400 degrees C. Could you measure the temp inside the oven? Looks delicious though!
Thanks for your comment.
60% hydration. 1000grams of flour, 600 milliliters of water gave us 8 pizzas of 200 grams each per dough ball.
72 hours proving in the fridge.
Oven set to 450 degrees Celsius (maximum temperature for this oven)
Stone temperature was measuring between 420 to 460 degrees Celsius front to back.
Baking time was consistently around 120 seconds
That was for our first 8 pizzas with this oven. I will back that time off a bit for the next pizzas, but it needs more than 90 seconds.
I turned each pizza once 180 degrees.
I found that the back of the oven is hotter than the front so the pizza needs to be turned or it will burn like I showed in the video.
The pizzas were super delicious
Very interesting video and comments. Thanks very much though as someone without anywhere near your experience and level of skill I would have liked a little more detail in the videos. 200g dough balls. Were those 10" or 12" pizzas?
I will start watching all your older videos and the new ones as well. Hope you do more Volt. Would love to get results approaching yours.
Looks like you've already found the video that I was going to refer to you. Thank you again for your kind comments on that video.
To answer your queries directly, sometimes I do add the detail information, but it just depends on what message I want to concentrate on. It would be repeating stuff I've already covered elsewhere. But, to take your point, not everyone would have seen my other videos, so maybe I'll take you comment on board for future videos and either directly cover extra information or point to videos that cover more specific information. I did try it in this video with how to make the sauce. I kept that short and to the point, so I might try something like that. Thanks for that insight.
200g balls can't really stretch to 12", so ours are usually 10"ish.
I really confused. Which ooni models should I buy. The gas wood one or the electric one. My requirements are I need pizza same as restaurant crispy and delicious.
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.
Hi Andrew!
Great video, thanks for sharing your experience. I just got my Ooni volt today and during my first bake off I was struggling a bit with burned bottoms.
I was starting with the balance dial in the middle and then tried adjusting to full on top but it still wasn’t ideal (could have gotten the stone overheated, unfortunately I don’t have a laser thermometer to check)
Do you always keep the balance dial maximum top? Have you ever had issues with burned bottoms?
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
Doesn't top heating coil shuts off after max temp and start to cool off while pizza is baking?
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 !
@@FOODGOODToday was first time I baked my pizza in Volt 12.
It was so easy to use and Neopolitan pizza came out to be the best pizza I made.
Now, my daughter just told me to open a restaurant..lol
I made 70 % hydration dough. My setup was easy. I set the Temp at 800 F and just before launching the pizza , I crank the heat to the top broil for 2 mins then I did a quarter turn every 30 sec.
It came out to be so delicious and all I can say is this electric pizza worth every penny.
Best $1000 dollar I ever spent.
I glad it worked out. It’s a great oven
What is the ratio you use between the high and low hearing elements of the Volt ?
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
What's not to like? perhaps price a tad expensive.
this oven even looks better than the Effeuno
I'm undercover, which one do you prefer the Koda 16 or the electric?
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
The Australian and Euopean Ooni Volt 12 is a lot more powerful than the one available in USA. We have 120v only you guys have 230v. Your results are comparable to the Effeuno oven. The American Ooni Volt is not as great from what I have seen
Look like you are using bread flour instead of 00.
Yes, correct
Never put parmiggiano in the pizza
Cool but not 999.98 cool.
😅😅😅Spectacular is only the price!! 900€😅😅