Ooni Volt

[mosabrina]

I really want to buy this oven. 

Can we please get some temp gun shots of the stone and burner at the 450c setting?

820F+center  is what I've measured and that was too hot. I did not check when my bottoms came out nicer as I wanted to minimize any time that the door was open With the boost function and the top heat only burner there's nothing to stop the stone from getting really hot. I would guess you could run the oven a long time and have the stone too hot, and crank the boost function for 45s and the stone would burn off pretty well. The oven is fairly "self cleaning" as it is.

[Chopper01]

Sold!

Thanks Sabrina.  I really wanted an indoor oven with high temps @120v.  That's roughly what I get with one of my outdoor ovens. Now I got to contact biscottostones to complete the set up.

[mosabrina]

I guess the differences that are not often brought up when comparing the breville are:

Fan noise much quieter on the volt.

Volt is much larger and eats up the entire depth of counter. Impossible to store in any sort of cabinets.

Has a light for baking which means you cannot easily see when the elements are on/off. You can however easily see if the pizza cooking.

It seems to bake with top heat only in 850F only mode so raised stone should be very effective at cooking faster.

With the extra heat and the boost mode, the stone self cleans a lot easier. The whole oven probably does.

[Chopper01]

Boost mode sounds cool for Neapolitan with a biscotto.  Although, I don't know till I try.

[mosabrina]

yes although boost mood shuts off the top and runs the bottom. The top heat might be enough with biscotto if you raise the stone

[Pizzaisverygreat]

Fan noise much quieter on the volt.

With the extra heat and the boost mode, the stone self cleans a lot easier. The whole oven probably does.

I would say this is a non-issue.  I've never noticed the fan on the Breville.  I guess it makes noise, but not enough for anyone to care.

Haven't had any issues cleaning the Breville.  I try to remember to use a scrubber sponge and some water to clean around the inside of the door after each use, since some deposits build up due to steam escaping.  After it cools down, I take the stone out and scrape the burnt flour off it using a plastic scraper, which takes like 60 seconds, then wipe the top with a wet paper towel. That's it.

[sohara]

Sadly I just heard from Ooni support that this oven won't be available for sale in Canada until the end of the year... might consider having it forwarded from the US but that can be costly.

[thezaman]

Breville related question. Wonder what would happen if you set the breville up using only 750 degrees top and minimum bottom heat. Could you fool top to run hotter .

[Chopper01]

Sadly I just heard from Ooni support that this oven won't be available for sale in Canada until the end of the year... might consider having it forwarded from the US but that can be costly.

https://www.crateandbarrel.ca/ooni-volt-electric-pizza-oven/s517701

I hope the late April ETA is true.

I placed an order yesterday and received a 10% discount for signing up for their newsletter.  Also, used the $750 I received for selling my Breville Pizzaiolo. 

[mosabrina]

Breville related question. Wonder what would happen if you set the breville up using only 750 degrees top and minimum bottom heat. Could you fool top to run hotter .

What is the reason the breville does not run full top heat and no bottom heat? I remember some posts explaining why but they were a while ago. As far as I can see at least in the volt (not sure about breville) there is only 1 temperature sensor in the oven so that means if you used a raised stone the oven can hit 850F no issues in the stone. If you used the similar breville tricks of opening the door I could see the stone hitting more than 850 which would be good for using italian floors.

[mosabrina]

https://www.crateandbarrel.ca/ooni-volt-electric-pizza-oven/s517701

I hope the late April ETA is true.

I placed an order yesterday and received a 10% discount for signing up for their newsletter.  Also, used the $750 I received for selling my Breville Pizzaiolo.

Volt is available now through williams sonoma but the price is a lot higher.

[sohara]

Volt is available now through williams sonoma but the price is a lot higher.

We don't have WS here in Quebec (just like West Elm whom they also own).

Maybe the support rep I was chatted with was mistaken... I guess we'll see in April.

[mosabrina]

We don't have WS here in Quebec (just like West Elm whom they also own).

Maybe the support rep I was chatted with was mistaken... I guess we'll see in April.

I was referring to me checking the candian website. It was shipping only so that might explain the high price.

Not sure but it could be a specific unit for canada with north american style plug but celcius dials.

[mosabrina]

Used the oven some more today. Ran the boost function to heat up the stone and then let the oven sit for a long time and the stone measured at 890 or something. Hard to get a good reading from the angle but really, really hot.

[mosabrina]

The more and more I use the oven I find it's not extremely easy to use. One thing that's clearly different is with my gas ovens, the flame plays a huge role in cooking the pizza. You get a consistent heat on top of your pizza at all times. With the electric oven it's a function of whether the oven is at temp, how hot the coils are glowing, whether the coils have recently shut off, etc. As a result the oven feels uniformly hot but does not always produce the browned tops that I am used to. Also I could see the temp flasshing below 850F at times during a bake, sometimes when I had opened the door and sometimes when I had not. Wasn't sure what that could mean. Baked a margherita with no rotation and a white pizza with 1 rotation. Margherita cooked even enough that I think rotation is optional although sometimes it doesn't feel as even as that one came out.

Bake times were probably 1:45 or something. Used it in my garage where it was 45F and not sure if that made a difference in how the oven could maintain temp.

I wonder if the breville is easier to use, but this oven at least seems to be like a breville where they unlocked a hotter temperature and didn't optimize for one side of the burners to be hotter and compensate for the door. At least to my eye the burner looks like even heat all around.

With the margherita the top is the side facing the window

[Essen1]

Before you give a mixed review, I suggest you tailor your dough to that particular oven, and see how it turns out.

And that goes for every oven!

I always shake my head at people that use the same exact dough for all kinds of ovens, then complain that the pizzas don't turn out the way they were intended to.

[mosabrina]

Before you give a mixed review, I suggest you tailor your dough to that particular oven, and see how it turns out.

And that goes for every oven!

I always shake my head at people that use the same exact dough for all kinds of ovens, then complain that the pizzas don't turn out the way they were intended to.

I disagree. We are talking about neapolitan style here and that is my goal. I should not have to tailor the dough to make neapolitan style which is what the oven claims to do

For NY style or any other style I would expect the oven to provide a calibrated result.

I would guess with an italian floor and figuring out how the heat cycles work, I could get a good result

[Chopper01]

I should not have to tailor the dough to make neapolitan style which is what the oven claims to do

With my Breville I had to ferment for at least 72hrs and timing of the launch had to be exact to catch the burners when they glow for leoparding to even exist.  Also, these were 2:15 min bakes.

I'm very picky with NP style pizzas.  I'm happy with 90 sec bakes and I like under 60 sec bakes even more.

I like how your 27hr ferment dough bakes.

To me its all about heat, when the dough is ready to bake.  Anything greater than a 90 sec bake is still enjoyable.  Although, to me is a different style pizza than NP.

[mosabrina]

https://www.youtube.com/watch?v=Sh27pq87MB0

This video is pretty close to 90s bake time and also he has the door open quite a lot. I wonder if fanning the door would help. I am pretty sure that a raised stone would really shorten the bakes a lot and improve leoparding.

Volt has about 1 inch more clearance so you can push the bakes really close to the top element

[mosabrina]

https://www.youtube.com/watch?v=Cn1AHcDUpAY


Another video which is more complete and shows baking bread, al taglio, etc.