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Ooni is known for making caliber outside pizza pie ovens for home base cook who want to convey the restaurant experience to their backyards . In fact , the marque ’s Karu 16 - inch Multi - Fuel Pizza Oven isour favorite for out-of-door use . But the novel addition to the Ooni product demarcation , theVolt , is a fully electric oven that can be used indoors . As an zealous pizza pie God Almighty ( and eater ) , I had to find out if the electrical rendering performed as well as the gas- and wood - fire pizza ovens I ’ve used .
I tested the Ooni Volt to see how well it crisped up thin - insolence PIE , cook a average - rarefied steak , and even roasted veggie . I used the oven indoors and out and served friends and family dozens of Proto-Indo European to try their take on the results . I tested the Volt side by side against the natural gas - poweredOoni Koda 16to assess the departure in usability and pizza quality . If you ’re considering commit in a new electrical pizza pie oven for your kitchen or flat , here ’s everything you need to know about the Ooni Volt .
Photo: Lizzy Briskin for Bob Vila
Ooni Electric Pizza Oven: At a Glance
Our rating : 5/5
Testing the Ooni Volt Pizza Oven
I try out theOoni Volton my back terrace on several hot summer evenings . I locate the oven on a roofing tile - crown mesa and groom over a dozen pies . I compared the electric Ooni to the Ooni Koda 16 Gas - Powered Oven , which is the oven I ’ve been using for several years .
Setting up the Ooni Volt
The Ooni Volt arrived in a exclusive composition board boxful . At less than 40 punt , the oven itself is not exceptionally heavy , but the box was bulky and ill at ease enough that you ’ll want two people to help with moving and unbox .
Once the loge was open , it was as simple as pull up out the oven , placing the included pizza stone indoors , and secure it in . Before your first use , the clear instruction manual recommends seasoning the oven by cranking it up to full clap ( 850 degree Fahrenheit ) for 20 minutes . After that , it ’s ready to employ .
I used both grocery storage - bought loot and homemade pizza pie crust ( using this formula fromSerious Eats ) in the oven . I also cooked steak , draw a bead on for a sodding intermediate rare . I assessed how quick the appliance reached its target temperature , how well it maintained its high temperature during manipulation , how speedily and evenly the pizzas cooked , and how easygoing it was to operate and channelize inside the oven . I also assessed portability and used the oven indoors in a little New York City apartment .
Photo: Lizzy Briskin for Bob Vila
Features
This is a square appliance . Unlike your average countertop oven , it does n’t add up with a tenacious list of fancy features and cooking style . The Volt does one job — getting very live very fast — and it does it well . While I was rolling dough and topping my pie , I set the temperature dial to my desired heat—750 degrees Fahrenheit — to allow it preheat .
The oven starts at 250 degrees Fahrenheit and can reach 850 degrees Fahrenheit , but if this is your first clock time cooking in a high - heat oven , I do n’t recommend cranking it to the highest mount . A careful get-go will give you more room for error as you learn to cook and turn the pizza before it burns to a crisp .
The oven take about 20 minutes to get hold of the highest temperature , and a “ dent ” will chime when it ’s there . It also has a simple kitchen timer that counts down from 20 minutes ( the level best ) to zero . you may mute the bell notification if you like .
Photo: Lizzy Briskin for Bob Vila
Unlike Ooni ’s other gas and wood - fueled ovens , the Volthas a door on the front . This helps pin heat , which makes thing more comfortable for the chef , especially if you ’re solve indoors , and helps the oven keep its temperature . The doorway is great for these purposes , but it ’s also very easy to bump against the burning at the stake - hot glass and metal door while rotate the pizza pie or retrieving it from the oven . You may want to wear down long oven mitt for safe .
The oven ’s third dial is for heat balance . Using this , you’re able to switch between the top and bottom heating elements . This came in ready to hand several times during testing when the bottom crust was terse and cooked through , but I wanted a little more color on the cheeseflower . I switched from bottom heat to top heating plant and quickly take care of the undercooked toppings . The oven derive with a templet to various pizza styles with testimonial for which heating elements and temperature to use .
The Volt also has a “ boost ” feature that help oneself the pizza Lucy Stone render to its starting temperature quickly between pies . Otherwise , the stone will continue to get cool with each new cold crust , and thing can begin to cook unevenly .
Photo: Lizzy Briskin for Bob Vila
During testing , the Volt produced consistently curt , well - cooked pizzas with golden melt cheese and thinly blister — not sunburn — cheekiness . Compared to the gasolene - power Ooni , the Volt was more coherent and maintain its temperature more reliably during use .
Size
For now , theOoni Voltcomes in one size that can accommodate one 12 - in pizza at a time . For a gang , you ’ll want to make several Proto-Indo European , but for one or two mass , a single pizza may be sufficient . The oven has side grip for transport , though it ’s fairly bulky and not exactly light .
At just under 40 pounds , you may be able to move the oven on your own , but not very far . It ’s also 24 inches wide by 20 inches deep , so it ’s clumsy to wind your arms around . If you ’re short on kitchen riposte place , you may not want to leave the Ooni Volt out at all clock time . However , it must be stored indoors , so check to assure you have the storage blank space for the contraption .
Does the Ooni Volt come with any accessories?
The oven does not come stock with appurtenance . However , you’re able to order abundlethat let in a Robert Peel , an oven masking , and a digital infrared thermometer . You do n’t of necessity need the thermometer , but it ’s helpful for checking that the pizza Edward Durell Stone has regained its flush temperature between pies .
The cover is also optional , especially since the oven still needs to be stored indoors . The peel , however , is a must . You ’ll need a 12 - column inch peel to insert and remove pizzas from the oven . have several Robert Peel will make the pizza pie process well-heeled if you plan to make more than one or two at a time . Aturning peel , which is smaller and designed for circumvolve the pie as it manipulate , will also come in handy .
How easy is the Ooni Volt to use?
However , once you get the knack of how fast pizza fudge and how they need to be circumvolve for even preparation , things will flow swimmingly . drill makes perfect with pizza pie ovens , but the even warming of the Ooni Volt compared to other wood- and accelerator - fired oven I ’ve used make this one more beginner - friendly .
The oven is about as easy to define up as possible , but cooking in it comes with a svelte learning curve . Remember , this oven is superhot , so things cook tight and can burn tight . I recommend first timers not to crank the oven all the way to 850 degrees Fahrenheit because that gives you only a few seconds to react to a singed impudence .
Ooni Volt Performance
I was impressed by how rapidly this oven reached sky - in high spirits temps ( beyond what my wall oven would even seek ) and by how well it defend its heat . The oven consistently performed well over several lengthy pizza - making Nox .
Our pies , even when loaded with smashed toppings like veggies , come out with crispy , lightly blistered crusts every time . Aside from a few burn edges on my first couple of pizzas , once I get the hang of the superhot oven , I was able to quickly cook pie after Proto-Indo European to feed a hungry crowd .
How do you maintain and care for the Ooni Volt?
The Ooni ’s glass threshold can be cleaned with a dry cloth when it ’s completely nerveless , but the relief of the oven interior should n’t require cleaning . It gets so hot that any nutrient will bite decent off during use . you’re able to pass over down the oven exterior with a damp cloth when it ’s fully cool .
Ooni Warranty
Oooni offers a 1 - class warrant on all product . The brand offers an lengthy 5 - year warranty on select framework , but as of now , that does not include the Volt .
The Ooni Volt is a High-Performance Oven Worth the Price Tag
If you ’re serious about piddle restaurant - character pizza at home base that are right smart better than takeout , the Ooni Volt is deserving every penny . The oven ’s speedy , even heat and the ability to make pizza at base in any weather make this oven a worthwhile investment for pizza lovers . Plus , it ’s not just for pizzas — anyone who likes nimble - raise veggies and nub will get plentitude of use from thiselectric oven .
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Product Comparisons
So, is the Ooni Volt right for you?
Yes , the Ooni Volt is one of the costly galvanizing pizza oven on the market . But its carrying into action and timbre stand head and shoulder above contrivance made by brand that do n’t sharpen exclusively on establish the best pizza oven .
This oven is designed to produce PIE that rival what you ’d observe in Naples from the comfort of your backyard , balcony , or kitchen . It ’s operable all year long and can do more than pizza — we had great achiever cooking medium - rarified steaks and roasted veg in the oven . If you have the blank space and do n’t mind paying more for a premium production that ’s built to last , the Ooni Volt is a worthwhile investiture for devouring home Cook search to kick upstairs their pizza plot .
Meet the Tester
Lizzy Briskin is a freelance home and kitchen author and product tester for Bob Vila and other electrical outlet . She has covered food and home products for over 7 years and has a culinary degree from Cambridge School of Culinary Arts . She ’s an avid home pizza pie maker and has used a variety of backyard and indoor ovens to make all kind of pie . She values crispy slender - crust pizza with pillowy air bubbles and plenty of topping . She carefully look at how well this oven do with homemade and entrepot - bought dough , plus steaks and sides .
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