Verdict
The Ooni Volt 12 is n’t just an electric version of the outdoor product , but something more level-headed . As well as delivering the high-pitched heats needed for pizza pie ( up to 450C here ) , the Volt 12 is easier to use , with a right thermostat for temperature regulating and balance control condition to adjust where the most heat comes from : top or bottom . It is expensive and can get a piece smoky in usance , but for pizza pie all - year one shot , the Ooni Volt 12 is an special bit of outfit that can deliver crispy pizzas in around 90 seconds .
Pros
Cons
Key Features
Introduction
establish the world that right pizza pie could be cooked at household in the garden ( or while camping ) , Ooni ’s gas and wood - fired ovens are hugely pop . If you like the idea but want to cook inside when the weather ’s sorry and prefer a more insure environment , the Ooni Volt 12 could be the oven you ’re looking for .
Powered by a regular 13A plug , the Volt 12 is a to the full electric 12 - inch pizza oven , capable of some incredible results . It is expensive , but its simmpleness and flexibility may well rationalise the disbursal .
Design and features
make a product that ’s designed for indoor use is quite the challenge , but Ooni has pulled it off , with the Volt 12 looking and feel like the premium product that it is . Its angular body makes it look like a pizza pie oven in all the correct ways , but there are some changes from the company ’s outdoor example .
first off , this is a amply electric model , so has a 13A priming on it . While the Ooni Volt 12 can be used outside and has anIPX4rating ( protection against splash ) . It ’s also completely safe to use indoors . An insulated physical structure and triple - glazed borosilicate glass room access seal off the heat inside , while keeping the international safe to concern .
After using it extensively , I find that the Volt 12 was strong on the outside but never at life-threatening levels . All the oven really demand is some infinite around it , as set out in the helpful manual of arms .
The only material frame-up is installing the pizza pie stone in place , which but slides through the room access and sit on the abject constituent . The oven should be run at maximum temperature for 20 minutes to season this endocarp .
Overall , the Ooni Volt 12 is quite chunky and weighs 18 kilogram . I found that I could lift it easily enough to store on top of a side - by - side fridge freezer , so that the oven did n’t take up counter space when not in use .
As an electric oven , the Ooni Volt 12 has a set of controls on the front . First , there ’s a proper thermostat that runs from 200C to 450C. The maximum temperature is below the maximal temperature some of the gas role model can contact , but still plenty red-hot enough for pizza pie . As a comparability , 450C is about the same kind of temperature that an oven with pyrolytic cleansing reaches , such as theAEG BPK948330M.
There ’s a unique balance control on this oven . This align the rent between the top and bottom component , so you may direct where you want the passion to go . Ooni has pre - programmed the balance for each temperature context , but you could manually override . For example , if you have a pizza with a peck of toppings , you could finish off with a routine more top heat .
sprain the balance control all the way towards the bottom element , and the oven get into Boost mode , rapidly heating the pizza stone so that pizza pie after pizza comes out perfectly . Boost mode lasts for 45 seconds , before the oven paying back to its normal heat manner .
eventually , there ’s a elementary timer control , which run in 30 - sec increments up to five transactions , and then one minute increments up to 20 - minutes .
Performance
As Ooni says , preparation pizza is about the heat , not the source of that passion especially . And heat is something that the Volt 12 can deliver .
It takes around 15 minutes to reach the maximum temperature of 450C , although as the manual enjoin , it ’s worth using an Infrared Thermometer to take the temperature of the pizza stone and start cooking when it ’s the same temperature . In my experience , this took another 10 minutes or so .
I then quiz using Ooni ’s own Neapolitan pizza pie bread commixture , mixed in aThermomixand left overnight to turn up . begin the right heaviness when hired man stretch is as much an art as it is a skill , but I did n’t find that it took too foresighted to get suitable upshot .
I used a perforated Ooni Peel to establish my pizza pie ( topped with tomato sauce and mozzarella ) into the oven , where it started to cook right away . With a wood - fired or gas oven , the high temperature is at the back , so the pizza needs to be become on a regular basis ; here , I launch that the pizza did n’t need to be turned as much , as the heat dispersion is much more even .
Stretching the wampum on semolina flour , I found that was enough to preclude the pizza pie sticking to the interior , and I could well employ the peel to transfer the pizza pie and turn it .
The end result was a crisp pizza pie base and nicely melt Malva sylvestris on top , delivered in a shade under two minutes . With a lot more pattern , double-dyed pizza pie that are much rounder than mine are easy to reach .
Cooking two pizzas used a total of 0.861kWh ( around 30p ) , which is n’t bad at all . That ’s only a shade more than a full - sizing oven would use to cook a deal of oven chip .
What if things do go wrongly and component fall off or the dough stick ? Well , the 450C temperature indoors will quite quickly burn down the food and turn it to ash . If this does happen , the oven can get quite smoky , so have a door open or prevail a powerful extractor devotee .
However , this power is also a bonus . Running at maximal temperature , the Ooni Volt 12 acts as a pyrolytic cleaner . The pizza stone can be flip over and the oven ply at maximum to burn off off any residue .
What else is brainy about this oven is its flexibleness . I used it to misrepresent Naan bread at a lower temperature than pizza pie . Using the plane pizza gemstone , the results were far better than I ’ve ever achieved in a regular oven using the grill .
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Should you buy it?
consecrated temperature and balance controls , plus indoor usance , prepare this the most pliable pizza oven .
A gas or wood - fire mannikin can be used more easy anywhere alfresco .
Final Thoughts
take the quality bits of a product that ’s plan to be used outside and produce it work safely indoors is quite the challenge . Ooni has not only done that , it ’s made the most of the electric power source to give a newfangled , more compromising experience with dedicated temperature and proportionality control . capable to deliver the high temperatures that pizza needs , the Ooni Volt 12 is just as capable of perfect pizza as a wood - fired or gas model , only it ’s arguably far easier to use . This model is a lot more expensive than the outdoor models , but if you want pizza pie all - year daily round or a greater point of simplicity , it ’s well worth the cash .
Trusted Score
How we test
We test every oven we review thoroughly over an drawn-out period of sentence . We apply standard tests to liken feature properly . We ’ll always recount you what we detect . We never , ever , take money to critique a product .
Find out more about how we test in ourethics insurance policy .
FAQs
It pull a maximum of 1600W , so less than a traditional oven .
Yes , it has an IPX4 rating ( spattering proof ) , so can be used indoors and out .
