From the brand
Why We Do It
Because everyone deserves great pizza, that’s why. It’s a simple idea, but a noble cause that’s behind everything we do at Ooni. We’re working our wee socks off and won’t rest until there’s an Ooni pizza oven in the backyard of every man, woman and backyard-owning child everywhere.
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Ooni Halo Pro Spiral Mixer
7.3 quart capacity and 58 levels of precision control in a compact, powerful, and modern form
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Volt 2 12″ Electric Indoor Pizza Oven
Make restaurant-quality pizza at the touch of a button. Volt 2 is made with Pizza Intelligence
Loved by experts, top chefs & home cooks alike. Find out why Ooni stands out!
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All the ingredients for the most delicious at-home in 3 hours, just at water and in easy 6 step giude to make the perfect dough
What we do
We design, make and sell AMAZING pizza ovens. They’re so AMAZING that lower-case adjectives just don’t do them justice.
Hot and fast is how you cook truly great pizza – all of our models get hot as hell (that’s 950°F last time we checked) and cook incredible pizza in only 60 seconds. Before Ooni, if you wanted pizza that good you had to go to a restaurant or spend thousands on a traditional pizza oven. Not anymore.
Why we do it
Because everyone deserves great pizza, that’s why. It’s a simple idea, but a noble cause that’s behind everything we do at Ooni.
Make restaurant-quality pizza at the touch of a button with the Ooni Volt 2 Electric Pizza Oven. Volt 2 is made with Pizza Intelligence, Ooni’s most advanced oven control system yet.
Large Temperature Range – Huge temperature range means extra versatility beyond pizza, making it just as great for mid-week meals, baking cookies or roasting veggies
Made with Pizza Intelligence – Patent-pending adaptive Pizza Intelligence control system adjusts the oven’s temperature in real time for speed, accuracy and baking consistency
Intuitive Digital Interface – Easy set-up get cooking right awat with one-touch presets and easy-to-understand icons and settings
Ooni 5 Year Warranty – At Ooni, we stand by our products. All Ooni products come with a voluntary manufacturer’s warranty for 1 year as standard. We’ll extend the warranty by 5 years when you register the product with us within 60 days of purchase.
Seattle Shopper –
This is the One! Finally a great indoor pizza oven. And much more.
This is an incredible pizza oven.Pizza is a life-long obsession and I baked them professionally for 13 years. It is also excellent oven, broiler, salamander, warming drawer and proofer. It makes an incredible pie. Pizza- everything Ooni says it does, it does and does well. Neopolitan crusts are puffy with excellent leoparding on the bottom. Fast. Fast bake. No turning of the pie. The presets are excellent and temp control excellent. Proofing is wonderful. This is also a great oven for cakes, pies, anything. Recovery time is fast. The steam vent release control humidity very well. Yes it is small but so hot for steaks, chops, wurst. Roasting vegetables with a quick broil at the end…. Amazing. Besides pizza tools, I am using the 12 inch lodge fry pan (rounded small handle) for meats, potatoes. You want a stainless 12 inch roasting pan with a rack for meats.well insulated, I store cutting boards on top of it. Its large window and bright interior light are great. In my preheated cast iron pan I made a rib eye steak in a 600 degree oven. ! I will slow roast a 2 bone prime rib for Christmas. This machine is top quality and has changed my kitchen.
Jonathan –
You get what you pay for
So this pizza oven actually gets to 800 degrees. For pizza, hotter is better up to maybe 700 degrees, 750 at max, so I don’t actually use it all the way up. It achieves this temperature by using amazing insulation…this is why the oven is both expensive and heavy, so it’s not necessarily for everyone. It also takes about 20 minutes to reach this temperature. Thankfully, despite the weight, the oven is fairly easy to carry without the need to be extremely strong by good placement of the handles, and an average strength person shouldn’t have much problem carrying or moving the oven.The great insulation yields a second, major benefit: it is very safe to touch, even after cooking with it for over an hour. I’ve carefully tested touching various places on the oven, and have not found any spot that could scald a person, at least when the door is closed. This is, I think, a very important advantage of this oven.There are a lot of tricks to getting a perfect pizza out of this oven. First of all, use “00” or another low gluten wheat flour, and make it the night before with very little yeast (the King Arthur “00” has a good recipe though I would recommend adding some oil to it as that improves the texture of the crust).A peel is a must, make sure you get a size that will fit. A second, large BBQ spatula is also a good idea, put the peel in the oven and use the 2nd spatula to help move the pizza from the peel. Putting the pizza crust on parchment paper is also a good idea. if the paper starts on fire, don’t be concerned, just close the oven and it will go out, but you should trim excess paper off with scissors before cooking the pizza.Cook the crust first, about 3 minutes, then get it out of the oven. If you used parchment paper, you no longer need it as the crust will not stick to the peel anymore. Add sauce, cheese, and toppings (if you use pepperoni, it goes on top of everything else to crisp up). Cook until the cheese starts to brown, another 2 or 3 minutes. Yes, that’s it. If you cook a bunch of crusts up while other prep the pizzas, you can pretty much run a pizza making assembly line which is quite fun at parties.You CAN turn the pizza once the toppings are on it, or just don’t get it too far back in the oven (the back of the oven is definitely hotter than the front, especially once you open the door and let some heat out), so don’t necessarily make your pizzas so large that they crowd the oven, and keep them close to the door. If you want larger pizzas, you should make them as wide as the door but not quite that long, rectangular or oval work best, longer sideways than front-to-back, and set inside just enough to close the door. That cooks very evenly.Searing a amazing steak is also possible but a bit messy. You’ll need a cast iron skillet (Ooni makes more than one type) and also, the steak should be slow cooked to about 125 degrees internally in your oven before you sear it. You cannot “cook” a steak at 800 degrees, you cook the steak and then sear the outside. This is known as a reverse sear (YouTube it). I would also recommend using a dry brine (YouTube that as well). Get the cast iron skillet hot, throw your steak on, stick it in the oven, close the door, DO NOT DO THIS INSIDE!The steak will sear in the most incredible way, and it’s best once it starts to blacken a bit (but not too much), then flip it over. Amazing crust and restaurant quality steak is possible at this temperature, but there are downsides:1) The grease will likely catch fire. No worries, keep the door closed, it will go out eventually.2) The grease is a bit of a mess to clean. Not too bad, but definitely harder to clean than the pizza.Even if you do decide to sear steaks, the oven is not particularly difficult to clean because it pretty much burns everything to ash. Thanks to this, it is a mostly self-cleaning oven, though you will want to wipe the inside with a wet cloth (after it cools), and make sure you clean around the seals. I am a person that hates to clean, so a was very happy about how easy it is to clean, just leave it on full power for awhile after you use it, clean out the ashes and around the door seals after it has cooled down.Since this oven is electric and a standard 120 AC plug, it is super-easy to use, and since it actually gets to 800 degrees, it is every bit as good as a good gas oven at cooking a pizza. I would recommend that you do not purchase an oven that is less than 700 degrees, and do not purchase a poorly insulated oven (as it will get very hot to the touch and be a hazard). Be sure to check the temperature, if it’s less than 700 you might as well just use a regular oven.Advantages:- gets to 800 degrees- easy to clean- convenient power source- insulation makes the outside safer than lesser ovens, even after cooking for over an hourDisadvantages- a bit heavy, but given the importance of the insulation to safety, I wouldn’t recommend buying a light oven. Most people wouldn’t find it an issue, but if you have issues carrying objects of moderate weight, it might be an issue for you.- more expensive than other ovens. Ooni makes gas and charcoal ovens for much lower prices that may be better choices if the price is an issue. The electric power makes this oven very, very convenient and easy to clean and maintain, but is not necessary.
Francesco C. –
Fantastic pizza and bread at home!
I used the Ooni Volt 12 to make Neapolitan pizza at 850°F and Sicilian bread at 400°F. Both came out fantastic! The oven heats up in under 20 minutes and holds the temperature really well. The pizza crust was airy with a beautiful char, while the bread had a crispy golden crust and soft inside.It’s very easy to use, the controls are straightforward, and cleanup is simple. The size fits perfectly in my kitchen and I think it would in most kitchens. Even when cooking at high temperatures, the outside doesn’t get too hot, which is reassuring. There’s no bad odor while using it, which I really appreciate.The price is a bit high, but the quality and performance make it worth every penny. Honestly, it feels like having a real bakery oven at home.
F –
Perfect!
Amazing pizza oven! Heats up superbly, is incredibly well insulated, and makes the best pizzas! An infrared thermometer ensures your oven and stone temperatures match, but just leaving it on for a little while also does that! Pyrolyzing also makes it so easy to clean the pizza stone. It’s an awesome addition to your kitchen!
maureen sullivan –
Waste of Money
I already own an outdoor pizza oven but bought this thinking it might be easier and when I didn’t feel like doing it outdoors. There was a review on my Test Kitchen website and this was their pick. I totally regret buying this oven and have only used it twice. Feel like I wasted 667.00. The PROBLEM with this oven is the following: in order that the pizza does not stick to the peel you have to use some sort of flour- seminola for example. The problem is that the seminola once it hits the stone it smokes (a lot) and this makes the oven inappropriate for a kitchen. Even if you open all the windows and turn on fans it is a complete nuisance.
LaverneM –
Great pizza oven, will pay for itself!
This is the best investment in a kitchen appliance we’ve ever made. Best pizza ever. Make sure you get all the accessories and READ THE INSTRUCTIONS. This gets hot, so no messing around. Also make sure you have a good vent fan or window because it does emit a bit of smoke. Very much worth it.
Emmanuel Del Valle –
De verdad estoy encantado!!! Me gusta mucho como deja las pizzas!!! Aunque debes aprender a usarlo cuando le entiendes de verdad es sumamente practico y puedes sacar una pizza tras otra y todas saldran doraditas. Onni es increible de verdad lo digo.
Roberto –
El horno es de excelente calidad .. compraré otro para mi casa de México… felicidades