WIRED Assembled straight out of the box. Heats incredibly fast. Door and body stay cool even when interior is at 850 degrees. Boost mode lets you transfer heat top to bottom. TIRED Expensive. Small door opening and cooking surface. Loses heat quickly.
The body has Ooni’s distinctive dark-grey turtle-like shape, made from stainless steel in a shell of powder-coated carbon steel that, again, insulates it remarkably. I can rest my hand on the top of the oven while it’s going full blast and it just barely feels warm. The door is made from triple-paned, insulated borosilicate glass that seems designed to invoke deliberate comparisons to the Pizzaiolo, whose door is merelyThe door has three knobs on it.
If you like your cheese slightly browned, you can turn the heat up; if you’ve been baking a lot of pizzas, opening the door a lot, and moving dough in and out quickly, you can keep turning the dial to transfer heat back to the bottom. It’s a simple function, but the symbols on the dial are weirdly obscure.It is insane how quickly the oven preheats.
The main difference between the Pizzaiolo and the Volt 12 is philosophical. The specs on the Volt are just objectively better than those of the Pizzaiolo, but more than that, the Pizzaiolo lives exclusively indoors and has presets. While ithave a manual mode that lets you play pizza baker and hover around the oven, anxiously rotating the pie yourself so that it browns crusts perfectly all over, you don’t really need to. It does feel like playacting.
The Volt 12 does have an essentials booklet that lets you pick which style of pizza you want and plug in the timer and the temperature setting. It’s notis, as opposed to Detroit-style .
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