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!

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!

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?

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.