what an impressive little machine. and so easy. plug it in and good to go. hard to tell the difference between gas or wood fired pizzas and this thing !! love it. thnx for the vid !@
Hi - the Volt has a smaller stone than the Koda 16 but it feels as big because it’s bright in there! I enjoy making pizza up to 12” so I’m happy with the size pizza it can make.
These videos have really been helpful. Please keep them coming! I'm considering the Volt - I have been using my conventional oven with an Ooni Steel to get an even cook because I couldn't with a Koda I purchased a few years ago. The one feature I'm really interested in is the top/bottom control. Have you used that? If so, what do you think? I like a nice crispy bottom without burning the top, even though I know Neapolitan crust is supposed to be softer.
Hi - thanks so much! I haven’t really needed to use the balance dial as yet - only for the pan pizza cook, not for the standard pizza as the oven gives a balanced cook with the temperature you dial in, but it’s very handy to have as an option and I know I will use it as I get more used to the oven!
Hi - I think from using the ooni dough in the gas and wood ovens previously, it doesn’t tend to bubble up much for me and stays quite flat on the crust.
@@Got2EatPizza do you recon if i cooked 4 pizzas it would take 8min or would take longer due to loosing heat. and how long would it take to get back up to temperature ?
From testing so far it does retain its heat well and it would take a few minutes to get back to temp - it beeps when it’s back to temp and when I’d left it on after I cooked my pizza and shut the door, it was about 4-5 mins - you can also give it a stone boost heat for 60 seconds by turning the balance dial all the way to the left for a very fast stone heat up.
It's a nice oven, just can't believe the price they want for it.. When European in-home electric pizza ovens have been around for years at a fraction of the cost.
That's incorrect. The breville version costs almost as much and doesn't reach this temp. If you are talking about the ferrari pizza oven this is a different level...
That looks really good… Do you Deliver 😂. A little oil in your dough will keep it soft, but some don’t like it & you could try a little bit of honey to help brown the crust. I’m sure you’ve probably tried these variations. 🔥🍕🇨🇦
Wish you'd use a real temperature reading that make's sense.. like in Fahrenheit ? Thing got up to 800+ degree, that's pretty good! Anyways, I'm partially joking on that, anyways, pizza looked awesome! I mean if you cooked that for me, I'd be happy to eat it. (And then you weirdly pulled it all apart...are you a murderer? ) *gallowhumor
Very nice, Claire. Looks terrific and the oven cooks as advertised.
Thanks so much! 😊. I’m Ellie!! 🤣
@@Got2EatPizza ...Then who is Claire?..LOL! Sorry!
I have no idea!! 🤣
Well done. Excellently
Thank you kindly!
what an impressive little machine. and so easy. plug it in and good to go. hard to tell the difference between gas or wood fired pizzas and this thing !! love it. thnx for the vid !@
Hi! Couldn't agree more - it’s lovely to have this especially for bad weather days!
Hello, please could I ask, what cheese are you using?
Hi! I’m using supermarket buffalo mozzarella, sliced, with all the moisture squeezed out.
How you finding the size difference between the volt and koda 16?
Hi - the Volt has a smaller stone than the Koda 16 but it feels as big because it’s bright in there! I enjoy making pizza up to 12” so I’m happy with the size pizza it can make.
Fantastic looking pizza!
Thank you 😋
These videos have really been helpful. Please keep them coming! I'm considering the Volt - I have been using my conventional oven with an Ooni Steel to get an even cook because I couldn't with a Koda I purchased a few years ago. The one feature I'm really interested in is the top/bottom control. Have you used that? If so, what do you think? I like a nice crispy bottom without burning the top, even though I know Neapolitan crust is supposed to be softer.
Hi - thanks so much! I haven’t really needed to use the balance dial as yet - only for the pan pizza cook, not for the standard pizza as the oven gives a balanced cook with the temperature you dial in, but it’s very handy to have as an option and I know I will use it as I get more used to the oven!
Completely different to your dough but these crusts are very flat? Was that cos you stretched it quite large maybe?
Hi - I think from using the ooni dough in the gas and wood ovens previously, it doesn’t tend to bubble up much for me and stays quite flat on the crust.
@@Got2EatPizza the preview of the gozney dough looks good!!
Yes, that dough is always bubbly and cooked really well in the volt!
What’s the actual cook time from raw to cooked ?
Hi - it’s 2 minutes.
@@Got2EatPizza do you recon if i cooked 4 pizzas it would take 8min or would take longer due to loosing heat. and how long would it take to get back up to temperature ?
From testing so far it does retain its heat well and it would take a few minutes to get back to temp - it beeps when it’s back to temp and when I’d left it on after I cooked my pizza and shut the door, it was about 4-5 mins - you can also give it a stone boost heat for 60 seconds by turning the balance dial all the way to the left for a very fast stone heat up.
It's a nice oven, just can't believe the price they want for it.. When European in-home electric pizza ovens have been around for years at a fraction of the cost.
Hi - it is good and it’s not cheap - I guess the unique selling point may be that the stone gets to 450c to cook neopolitan in.
That's incorrect. The breville version costs almost as much and doesn't reach this temp. If you are talking about the ferrari pizza oven this is a different level...
That looks really good… Do you Deliver 😂.
A little oil in your dough will keep it soft, but some don’t like it & you could try a little bit of honey to help brown the crust. I’m sure you’ve probably tried these variations. 🔥🍕🇨🇦
Thanks!!! I haven’t tried honey that’s going to be one to test!
Wish you'd use a real temperature reading that make's sense.. like in Fahrenheit ? Thing got up to 800+ degree, that's pretty good!
Anyways, I'm partially joking on that, anyways, pizza looked awesome!
I mean if you cooked that for me, I'd be happy to eat it. (And then you weirdly pulled it all apart...are you a murderer? ) *gallowhumor
Hi - thanks 🙏- lol - in the UK we use Celsius - I don’t really understand Fahrenheit and have to Google the numbers every time I use Celsius!😀
Takes up sooooo much space.
Pizza looks amazing though.
Hi - yes there is some counter top manoeuvres to do when getting this oven ready!
Dont like the results, sorry
That’s ok!
Use Caputo Super Nuvola flour!!