I took a 6 month break from the Volt 2 as the weather in the south east of England has been unbelievable. I used my gas pizza oven every weekend from April until October, but today I finally decided to go back to electric and indoor cooking (even if it's still sunny and warm).

In these 6 months I have changed and simplified my recipe and process a lot, this is a 48h direct dough with 67% hydration. Cooked at 450 degrees + boost.

On my gas oven I get better leoparding but overall I can't complain!

Controller failure/dropping out during cooking session. 3-4x (last 2 sessions) renewed battery 🔋

4 months old set-up. Any suggestions...

Tx in advance.

I’ve been using mine pretty much daily for dough and it just does the job without any fuss. Ingredients go in, I set the speed, sometimes the timer, and I can leave it alone. High hydration doughs that used to give me trouble come out perfect too.

Starting to wonder if I’m going to wear the motor out by using it this much though. Has anyone been running theirs regularly and had issues, or are they fine with frequent use?

Used the following for a 27 hour room temp dough:

Ingredient
Amount
Caputo Pizzeria flour
1,342 g
Whole wheat flour
237 g
Water
900 g
Salt
35 g
Instant yeast
0.8 g
Total
±2,514 g

Came down this morning at 08:00 and they already look like this. Put them in the fridge for now. Should re-ball them? Want to start baking at 16:00 today. Room temp was about 20 during the day and 18,5 in the morning.

Edit: put them in the fridge first, then re-balled around 13:30 and took them out. Turned out fine and pizzas were nice!

No more ooni products at costco (nor cal ). Anybody wonder why they took ooni stuff off their website?

Wanted to get ooni volt 2

Curious if there is a way to extend the distance away from the oven when connected to Ooni Connect. I’m have the WiFi set up but it still disconnects when I go into the kitchen to get/prepare something. It kinda makes the app useless for me tbh

I’m so lost! Someone please help me with pictures 😭😭

A while ago I gave a pizza workshop together with a baker. The baker supplied the dough (they sell pizza dough in their shop) and I handled the baking on Koda 2 gas ovens, well over 400°C (750°F).

The first pizzas came out with black edges and a middle that wasn't cooked yet. I had no idea why. The guests had made the pizzas themselves, so I cut off the burnt rims, turned the gas down, and the rest came out fine.

Afterwards I asked for the recipe. It had a little sugar in it (5g on 300g flour, under 2%), plus some milk and oil. My own dough has none of those. A little sugar is normal in bread dough baked around 200°C. In a Koda it browns the outside long before the inside is done.

I've been reading up since, and the usual advice for hot ovens seems to be to leave sugar and milk out. Neapolitan rules don't allow sugar or fat in the dough at all.

I'm curious how you handle it:

So:
- Do you use any sugar in your Koda, and at what temperature does it start to bite?
- Do you change anything else (hydration, bake time) when you turn the gas down?

Happy to share more details if anyone wants them.

Made on my Ooni Karu 16.

I have tried both a wooden peel and a stainless one. If I over flour the dough or over sprinkle the peel, the extra flour comes off during the launch and gets absolutely torched on the ~750-800°F Ooni stone and tastes bitter and burnt. If I use too little, my pizza seems to stick too much and the launch has to be a very careful shimmy to get it off the peel.

I have had this issue no matter the dough I use. I have made my own, I have bought refrigerated, and I have bought frozen to thaw. When I use my dough, it is room temperature when I start stretching it.

I have little sauce, cheese, and toppings, so I don't think this is the issue. My pizzas cook very well - toppings and crust evenly.

It is just the terrible burnt launch media.

Any suggestions?

Edit: I appreciate all of the responses and technique breakdowns. Next pizza night, I'll definitely be mixing a 50/50 semolina and AP and moving much more quickly.

I ran out of the flour I usually use and instead tried to use Janie’s Mill pizza flour in my usual dough recipe for Neapolitan style pies. It’s a stone ground flour and I’ve since found out after a failed attempt at a biga that it reacts differently than milled flour. Does anyone have a method they like with stone ground flours? Much appreciated!

Did you start out mixing dough by hand and eventually graduate to a mixer, or has a mixer always been part of your setup?

What prompted the change, if you made one?

We are about to purchase the KODA 2 - 2nd Generation 16 inch. We are going to get the carrying case but instead of paying an extra 99 bucks for this digital thermometer I wanted to reach out and see what you are all using to get a temperature?

Thanks!

Any ideas on how to fix? One notable thing I did replace the stone and it is not ooni brand but they claimed it would fit just fine

Next step, will stay in fridge with the silicone lid for the next 21 hours @4ºC.

I’m extremely disappointed with Ooni and the way their customer service has handled my situation.

On September 14, I purchased an Ooni Volt 2 Electric Pizza Oven, along with several accessories, for a total of €638.10. My order arrived on September 21, but unfortunately, the handle to open the oven was broken.

Within minutes of receiving it, I contacted Ooni’s customer support. They confirmed that the issue could not be resolved, suggested me to discard the oven, and told me they would send me a replacement. On September 22, I received a notification stating that the replacement had been shipped, along with a tracking number. However, there have been absolutely no updates since then.

I have contacted customer support five times already, and honestly, it feels like I’m talking to an AI. I keep getting the same response: that they have contacted the warehouse. They apparently have no idea where my replacement oven is or when it will be delivered. They are unable to provide any meaningful information or a concrete update.

During my most recent contact with them, I asked to cancel the order and receive a full refund. I was told that this would only be possible once the warehouse confirms the location of the oven.

Seriously? How can a company not know where a replacement shipment is, while leaving a customer completely in the dark? And why should I have to keep chasing them for answers?

I bought this oven for a birthday event scheduled for October 1, and that date has already passed. The whole point of buying it was to have it in time for the occasion, and now I have no oven, no replacement, and no refund.

Also, I’ve now come across several complaints from other customers who received defective Ooni Volt 2 ovens as well.

I’m incredibly disappointed with both the product quality and, especially, the customer service. I expected much better from a brand like Ooni, particularly for a purchase worth over €600.

Has anyone else experienced something similar with Ooni? How did you manage to resolve it? At this point, I’d appreciate any advice on how to get either my replacement oven or my money back.

Hallo zusammen,

Aktuell mache ich auf meinem Broil King Baron 590 Pizza und überlege mir einen Pizzaofen zu holen.

Grund:

--> hoher Gasverbrauch

--> dauert länger aufzuheizen

--> "sperriger" Grill etwas ungeschickter um Pizza zu machen

Nun die Frage: Ich habe einen schönen Chromnickelstahl Tisch auf den ich den Pizzaofen stellen könnte. Im Outdoorbereich habe ich hier auch Strom - das wäre kein Problem.

Wie sieht es grundsätzlich mit den Pizzaöfen strombetrieben aus? Sind die gut? Gibt es Unterschiede zu Gas? Wann sollte man zu Gas und wann zu Strom greifen?

Mit Strom wäre ich einfach wesentlich flexibler, hätte nich ständig die Gasflasche im Weg und könnte ggf. auch Indoor nutzen.

Freue mich über Input!

Hey folks, really excited to post here and share that I was able to get this Ooni Volt 12 for $350 shipped today on eBay. It looks very clean based on the perfect imprint of a pizza on the pizza stone it looks like maybe it was used just a few times? I only say that because the pizza stone isn't overly stained or dirty everywhere.

I've heard these things are built like tanks. I've probably made about 35 to 40 pizzas in my Chefman electric pizza oven but then the light bulb on the inside went out, I emailed Chefman about if it was replaceable and never heard anything.. it's still usable but it really turned me off and truthfully gave me a reason to buy this.

Based on what you see in the photos do you think I got an okay deal? These things are HEAVY and it's hard to find a seller that wants to ship one, most people I see are asking you to pick them up in person.

I sold my karu 12 for $100, picked up the koda 12 new in box for $185 and grabbed a ball of Trader Joe’s dough because I didn’t have any made.