ooniVolt 12 Electric Pizza Oven - Indoor & Outdoor Versatile Electric Oven, Pizza Cooker with Stone, Indoor and Outdoor Toaster Oven Countertop, Portable Pizza Oven, Cook 12 Inch Pizzas and More

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.

Why 5 stars? This thing cooks amazing pizza. If you want to do a pizza at "wood fired" temperatures, this is a really good way to do it. No more struggling with the temperature on your normal oven. No more hand waving that "it's not quite right, but it's good". Pizza in 90 to 180 seconds? Yup, you can do it. It also will look just like the ones in the "this is how it should look" pictures.Are there alternatives? Yup, there certainly are. The Breville is a bit smaller and a little easier to use. It has a *much* smaller cook area. This beast will do a much better job if you happen to want a Detroit style pizza instead of a Neopolitan style. Both the height of the chamber and the smaller / round surface in the Breville become an issue with a square pan Detroit style.Getting going is pretty simple. You set it on the counter, put in the stone, and plug it in. Run it for about a half hour to burn off any strange stuff from the factory or from shipping. At that point you can turn it off and come back when it's pizza cooking time. Warmup when you are ready to cook is about 15 minutes to the "I'm at temperature" chime. We normally let it heat up for a half hour.So it's all perfect right? Nothing ever is "all perfect" :).This thing is *big* and it is *heavy*. It does not get super hot on the sides or top, still you need a gap to what's around it. Various folks recommend anything from 4 to 10 inches. From what I've seen, 4" is adequate unless you have it next to something like a stack of paper.Does it fit on a normal kitchen counter? Ummm .... errrr ... have I mentioned how nice the size of the Breville is? :) :). The Volt is a bit big for a normal counter *with* 4" of clearance. It sits very nicely on a 24" x 24" roll around cart.It does not come with accessories. You need to buy a pizza peel to get things in and out of it. You probably will want one that is designed to rotate the pizza as well. Turns out that this is a "you get what you pay for" sort of thing. The cheap ones work. The fancy ones work better. GI Metal is my "go to" at the moment.You also will need things like pizza pans for cooking deep dish stuff in. What you buy depends a bit on what you intend to do. You can cook things other than pizza in this oven so a variety of high temperature tolerant pans might be in your future. ( high temperature tolerant rules out a lot of non-stick coatings ....).In use, the oven vents out the front. That's not at all obvious from the adds. The door stays cool enough that you are not going to burn yourself. Still, you don't want "stuff" to be in that vicinity while it is in operation.Bottom line: it's not the only possible way to go. It does work very well. Is it worth the money? That's up to you to decide.

Cooks amazing love it.

I have utilized many electrical, indoor brick oven pizzas maker and I have to say this one is one of the best ones I’ve ever used in overall I also have the Ooni Woodfire and I believe they work hand-in-hand. They both make the most amazing pizzas if I can give this a 10, I would rate it a definite 10 it’s quick it’s efficient. The taste is unbelievable overall again one of the best pizza ovens I have purchased in a long time and I have purchased many hands-down best decision of my life to pay this price. Awesome product! Easy clean up! very durable and well made!

This oven is a game changer! Allows you to bake Neopolitan style pizzas indoors, without worrying about fuel or mess. Reaches 850 degrees in about 20 minutes or less. The stone can and does reach 900+ so be sure to invest in an infrared temp gun. You can adjust the heat more to the top or the bottom of the oven, and it has a "boost" feature to heat up the stone faster between bakes. The stone is also removable so it makes for easy cleaning. It takes a bit of practice to get it perfect but don't be frustrated, it's worth it in the end!

Works great, cooks very quickly and gets nice and hot. Be careful removing the pizza!

Reviews seem moderated. The stone takes too long to heat. A steel would probably be better. Ooni makes one and Is more than happy to charge you 100 bux for it and I did end up shelling out. Product isn't bad but company feels... so I got a break board.. it was 49.00 not $1000.00 they wrapped it in a nice bag. The included knife attached to the magnet on the side. I just think ooni needs to pamper me a bit more for the price.