Ooni Volt 12 REVIEW and Impressions | ONE YEAR LATER!

[@Got2EatPizza]

Hi! I bought this oven a year ago! This is an independent review, not sponsored. 🍕🔥

[@AndrewWorkshop]

Love how your videos and set have evolved!

[@Got2EatPizza]

Hi! Thank you I appreciate your lovely feedback 😀🔥🍕 and thanks for watching!

[@thevenin2]

Your videos keep getting better, thank you for sharing this with the world!

[@Got2EatPizza]

I appreciate that! Thanks so much for watching! 😀🔥🍕

[@JB19504]

Can you cook thin crust pizza on this model? I really am not a fan of thick crust pizza, and I have seen many videos of the 16" ovens, and I just want to make sure one could cook a nice thin crusted charred pizza. Thanks for an info you can provide on my concerns.

[@Got2EatPizza]

Hi - it can cook all types of pizza; it comes with a booklet with suggestions on which settings should be used with different types of pizza which is very handy.

[@shawnkay5462]

Vito Iacopelli opened a new Neapolitan Pizzeria in Italy and he installed a commercial electric pizza oven. I guess Electric oven technology has advanced past couple years.

[@Got2EatPizza]

I think it has too - just completed a pizza party with the electric Ninja Woodfire and the family loved the way it cooked the pizza! 🔥🍕

[@GavM]

Is it really electric? I thought it was gas but with digital heat control?

[@AgentBlackCrow]

I just ordered brand new Volt for £611. Main considerations: ability to use inside/outside all year round, ability to adjust top and bottom temps separately as well as running costs as gas is getting super expensive. I guess 20min warm up time helps with three kids. Thanks for your video.

[@Got2EatPizza]

Enjoy your Volt! It will be super for the family for the cold Winter indoor cooking! 🍕⚡️

[@AgentBlackCrow]

@ Volt arrived yesterday evening. In anticipation I made dough a day earlier. Even though I am a complete newbie I have to say my Neapolitan pizza effort was an incredible success. Kids are returning from holiday on Friday, so that’s when it is time to shine. Oven is awesome, warms up fast, pizza did not need turning and came out ‘crunchy and soft’. Thanks for your videos, I found them very helpful. 👍

[@highlanderes]

Thanks! Hoping to get one some day.

[@stacyhackney6100]

Thank you.

[@pompeyexileuk205]

I love pizza... But! I could not see the point of buying an outdoor pizza oven given how unpredictable our weather is. But I couldn't also justify (or convince my other half) the price of the Ooni Volt 12. That was until I found a great deal from a seller on Ebay. At £630 for the oven (brand new and unused) together with an unused Ooni metal peel, Ooni bamboo peel and a laser thermometer thrown in (£117 worth in total), even my other half said to go for it. And what a difference it has made, perfect Neapolitan pizza cooked in about two minutes. Also, Chicago deep pan and Detroit Deep Pan pizzas come out perfect too. As you say, it heats up very quickly, no mess, really controllable top and bottom heat and the results have been as good as anything I have ever had from an outdoor oven. Best of all though, pizza even when it is raining or freezing cold outside. No faff, just great tasting pizza!

[@Got2EatPizza]

Great to hear you are enjoying your pizza cooks inside!! 🔥🍕

[@earl3496]

i have the roccbox but looking for an oven to do new york style...this is looking promising...ya?

[@Got2EatPizza]

If you are looking for an inside oven…then yes, it can do those pizza nicely.

[@victorbenner539]

I'm just waiting until I have enough money put aside to get it. Being able to make pizza year round is a priority for me and this is the one. So until I get it I'll just have to do more bbq. I'm smoking a 15 pound brisket tomorrow Texas style. Hmmm, so good. Have a great day. 🔥👍🍻

[@Got2EatPizza]

Enjoy your lovely brisket! 🍕🔥

[@victorbenner539]

@Got2EatPizza FYI, I'm thinking I'd using some of the brisket chopped up and added to a 3 cheese and herb filling un a fresh pasta Ravioli. Hmmm. Just enough smoke flavor to make it special.

[@DANVIIL]

t looks like a really nice oven but now it's $899. in USD. You gotta really like pizza to spend that kind of money. I like pizza that is more like Roman pizza, "in taglia", is what I think they call it. I think it's basically a rectanglar slice. I like to top it with Mortadella, cheese, salami or Prosciutto, etc. I kind of got tired of the Neopolitan Pizza style, but that's me.

[@GiacomoCalabrese]

Nice

[@crabjoe]

I bought one when it was originally released. I rarely use it because it just doesn't cook as well as my Koda 12.

[@Got2EatPizza]

oh no….😟

[@Brick_dont_hit_back]

​@Got2EatPizza today it's gas . I can't be bothered about gas bottle

[@unisonproductions123]

Can't you smell the wood smoke on a pizza? Smell is a part of taste...

[@Got2EatPizza]

I can’t - the pizza gets hit by the flames rather than the smoke - I think that’s why.

[@thaddeustyc]

If it's done in a proper oven where the heat gets really high as it should, the pizza will be in the oven for such a short time that it barely has any time for the smoke to impart any flavour on the pizza

[@Toddster63]

I really enjoy my Volt too. I thought it would be a slight step-down from my gas Roccbox, but it’s really not. Fast cook (Neo) pies take a smidge longer, but you don’t have to constantly turn and futz with the pies while baking, as Ellie mentioned, one 180° turn is all they need-I really enjoy this easier “bake on it’s own” procedure. My only gripe with my Volt is it can lose heat fairly fast while baking. If you’re cooking multiple pies, you will have to let it heat back up in between pies, so if your entertaining or have a large family, you do need to be more patient, IME.