I purchased mine from Ikea and I modified it by adding castors that I bought from a hardware store. OONI now make really good trolleys. I purchased and modified mine before OONI released their version. OONI make them in two sizes.
The finished sauce looks great & has given me a starting point to make a large batch this week! I'm going to add a few roasted beef bones I have left in my freezer during the last couple hours of simmering. Thanks for the video & motivation!
That's a good question. They are both good and different. Some people would swear that fresh pasta is the only way to go. Given a choice I would be very happy with fresh pasta, but having said that I normally eat dried pasta and it's really good too. So I'm not a foodie type that would argue that there is only one way to do something. If you look at my other pasta recipes, such as the Tortellini in Brodo recipe. I use Tortellini bought from the grocery store and broth bought from the grocery store. It is not the way that a purist would make it, but it still tastes good and it's 95% as good as freshly made product. So I'm a fence sitter on fresh or dried pasta. I'm sorry if that hasn't given you a definitive opinion. I have made a video on how to cook pasta like a Pro see it here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ITrwrleq2E8.htmlsi=MQE6tf6TD4MPrHGl Interestingly, dried pasta takes about 10 minutes to cook and can be easily overcooked. Fresh pasta takes about 3 minutes to cook, but is hard to overcook. Go figure. I will be making a video on how to make fresh pasta. All the fresh pasta in the videos are made by my wife who makes spectacular fresh pasta.
This is a good example of the faff involved in using this. I was excited to get it as I can’t use my outdoor ooni much due to weather here in the uk but the cleaning of this thing is murder. The residue really negatively affects the pizzas cooked in it. My ooni fyra is pretty much self cleaning (in terms of stone residue anyway)
@NM-so8kh thanks for your comment. My experience is a little bit different. I find that they are all messy when cooking, especially since we have a penchant for using lots of semolina/flour when prepping the pizzas that doesn't always get removed when launching. I use the slotted launch peel and slide the pizza back and forth before launching to remove as much of the excess semolina/flour as possible. Not withstanding I always end up with a lot of burnt flour/semolina on the stone as I cook. Hence I use the brush now in-between cooking each pizza. If there is an accident, like chese/toppings spilling or pizzas tearing then I scrape and brush away the excess. I find that this happens regardless of which oven I use. I have a Volt 12, Koda 12 and Koda 16. I have done videos on cleaning the stones of all three ovens. The biggest difference between them is that the Volt has electric elements and sensors which mean you just have to be careful when scrubbing the stone whilst the oven is on. With the other ovens this is not really a concern. In as much as self cleaning is concerned, all three ovens are the same. You can see that in my videos. They all operate at pyrolytic temperatures, so leaving them switched on, and set to maximum, will clean the stones in about twenty minutes. The thumbnail photos I used in the videos are real. They show a before and after photo. There will always be some staining, but food residue is burnt off. the staining is of no consequence. Again you can see that in the videos and in the thumbnails.
It’s not a problem. After cooking turn the heat up to maximum for about ten minutes. The temperature will rise to about 500 degrees Celsius. This is the temperature (pyrolytic) that will turn everything first to AFH then to gas. It’s self cleaning. Check out one of the videos I did on cleaning the pizza stone. The pyrolytic temperature gets rid of everything
Thank you. The dough and sauce mix that we use can be seen in this video How to use a Ooni Pizza oven | The Ultimate OONI Pizza Oven Start Guide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-efJET-jL00g.html
Mate, just get a damp tea-towel, wrap it around your brush-end and wipe across the stone between bakes. The damp towel will pick up the crumbs very easily. That's how they do it at my local wood fire pizza shop, except they do it with a large towel on the end of a metal peel. Not sopping wet, just damp. It takes seconds so no risk of fire 👍 Ps. pizzas look good.
@KennyTC63 thanks for your comment. What you have spoken about works perfectly fine for the wood fired ovens. However for these small ovens with thin stones, introducing water (even via a damp towel) could cause the stones to crack. Wood fired ovens have very thick bases made of industrial refractory material like bricks or concrete. The stones in these small ovens are not designed to get wet or to wipe with wet or damp towel especially when hot. Also the other REALLY BIG reason why you wouldn't do this with the OONI VOLT 12 is that it is an electric oven with an electric element above and below the stone.
@nicknick7052 perhaps you missed the finer points. The OONI instructions take up about one paragraph and tell you to wait until the stone is cool, brush off the excess and rotate the stone. That's it. In the real world mistakes and minor mishaps occur, just like the two we had in the video. They were unexpected, but they happened. This, I believe would be of use for inexperienced users to see how to deal with mishaps. To have continued on without cleaning the stone in-between making the pizzas would have resulted in a nasty burnt taste on the pizzas following. This is true in any case even without the disasters. The stone needs a frequent sweep at the very least. Also, if there is a build up of food bits and pieces (like cheese) on the base then this just makes it even harder when making the subsequent pizzas. Care must be taken when doing this while the oven is working and if people don't feel comfortable with this then turn it off and wait until the oven is cool. I have done two other videos on cleaning pizza stones and from the comments I am left with the impression that showing people how to do something, even if it is a relatively simple process, gives people more confidence than simply reading a basic instruction and then learning the finer points through trial and error. As the saying goes. A picture is worth a thousand words and a video is worth a thousand pictures. So to answer your question, that's what it was for.
I really confused. Which ooni models should I buy. The gas wood one or the electric one. My requirements are I need pizza same as restaurant crispy and delicious.
I can’t tell you what to buy but I can tell you my preference. I have the Koda 12 & 16 and the Volt 12. In my business I sell OONI and other brands of pizza oven. The hardest pizza ovens to use are wood ovens. They take the longest time to set up and to master. They are also the messiest to clean up afterwards. The gas powered ovens are the most versatile but can only be used outside. The electric Volt is by far the easiest to use and master. You can also use it indoors which you can’t with the others. The electric oven gives direct radiated heat from above the pizza which gives a reasonably even cooking of the pizza. I found that the pizza only needs to be turned once with the Volt but with the other ovens you have to constantly turn the pizza so that they won’t burn.
I have a koda 12 gas oven and very often can not use it due to even just slightly windy weather, and wood is to busy for me, so Volt 12 electric is in my future.
Unboxed dimensions: 24.2” x 20.8” x 10.9” (61.7cm x 52.9cm x 27.9cm) Unboxed weight: 39.2lbs (17.8kg) Boxed dimensions: 27.4” x 25” x 14.8” (69.7cm x 63.5cm x 37.5cm) Boxed weight: 52lbs (23.5kg) Cooking surface: 13.27” x 13.27” (33.7cm x 33.7cm) 0.4” thick (10mm) cordierite baking stone Oven body made of powder-coated carbon steel and stainless steel
Hey, well have made 6 pizzas now all have turned out pretty good, little nervous with the launching still, I did not get a perforated peel so maybe was a mistake but have ordered the Ooni bamboo one to try also for launching, and still not a expert on the dough stretching shaping so on. Any great dough recipes you recommend for everyday pizzas? @@FOODGOOD
I'm glad to hear that you are starting your pizza making journey. Launching is always interesting. It takes a bit of practice but you'll work it out in the end. I would recommend that before you try to launch, jiggle the pizza back and forth a little bit on the peel to make sure that it slides. If it doesn't slide on the peel you will probably have a disaster. The two things to concentrate on is flour and not overloading your pizza. Flour will allow the pizza to slide on the peel. Too much flour however will burn on the stone and give the pizza base a burnt finish and taste. So it becomes a balancing act with practice to work out how to get the flour just right. With the flour, I'm referring to the flour that you put on your bench and sprinkle onto the peel, not the flour content of the dough. I would recommend getting a pizza oven brush. I use it quite a bit in between cooking pizzas just to get rid of any excess flour build up on the stone. By using a brush you can use a bit more flour, just make sure that you brush the stone in between each pizza. Brushing the excess flour (which will be black after being on the stone) to the back or the side of the oven is sufficient. You don't need to have a perfectly clean stone in between pizzas. The burnt flour will ultimately disappear. Check out this video on cleaning the stone. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s4NikvO6d6I.html With the Volt just be careful when brushing so as not to damage any of the sensors or elements inside the oven. I will do a video on how to clean the Volt stone soon. The other important thing is to not overload your pizza. If you put too many toppings or too much sauce on the pizza it can become wet and heavy and is more prone to splitting when you launch the pizza. If you find this to be a problem, then start with a very simple basic pizza and get used to making that. You can then build up. Bear in mind that a pizza made at around 500 degrees C will usually have a very thin hand stretched base and cooking at the high temperatures for only 90 seconds or so will not properly cook pizzas with a thick layer of toppings. You would cook those types of pizzas on a pizza tray at half the temperature for up to eight minutes. For dough recipes check out these videos; Pizza Making Start guide: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-efJET-jL00g.htmlsi=BZ_uBTJ2ZTC8HWRn Hand mixed Pizza Dough: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-efJET-jL00g.htmlsi=BZ_uBTJ2ZTC8HWRn Machine Mixed Pizza Dough: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CkOXiIQgOds.html How to Stretch a Pizza: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lC14pdSH268.html I hope that helps.
@FOODGOOD wow thank you so much for all that info! I take it on board and check out am those links will look forward to your cleaning vid on the volt cheers from Mat in Brisbane AU.
You can do that. It just depends on various factors. When the panuozzo comes out of the oven it's very very hot and, if you are quick, any filling will warm up very quickly and cheese in particular will become nice and soft and gooey. If you would like the insides of your panuozzo, and its fillings, toasted then open it up like you said. Either way, be careful not to burn the panuozzo when it goes in the second time because it is almost cooked when it comes out. When we make them with fillings such as Nutella, we don't put the panuozzo back in. It stays hot for a long time and doesn't need to go back in. So there are some fillings that just don't to go back in anyway. But the key is to find out what works best for what you are making. It's all good!
Thank you for the video! I just used mine and I notice some black spots toward the end that you hold (similar to yours). It’s dried up and I can’t get rid of the black stains. Is that ok?
Thanks for your comment and that’s a good question. The black staining is of no consequence. You just want to make sure that all the food residue is gone. Do this by using either the brush to remove the “bits”, allowing the oven to burn off the “bits” or a combination of both. However, even doing that you will still end up with some staining.
@@FOODGOOD thank you! I have the same brush and will use the techniques that you presented in the video. I made pizza this weekend and it was a game changer. I don’t think we will ever need to get takeout pizza again!
Superb video and intro. I'm not a total novice but I'm learning alot from your videos. Can't wait to try some of your suggestions on my Volt. Thanks again!
They are different and have different strengths and weaknesses. The better comparison is between the Koda 12 and the Volt 12 due to the size. The Volt 12 is now my favourite pizza oven. before that it was the Koda 16, however the Koda 12 is the oven I use the most. Let me explain. I never make pizza bigger than 12' (30cm). Typically my pizzas are around 10" (25cm). So I don't actually need the Koda 16 for making larger pizzas. There is a caveat to that, which I will explain further on. Also, I cover my pizza ovens and pack them away when not in use. I don't like leaving them out. Note: All three ovens give exceptional results. there is essentially little to no difference in the cooked result once you have mastered the idiosyncrasies of each of the ovens. KODA 12: It's nice and light and compact. It's the easiest to get out if I'm in a hurry or if we are taking it on holidays with us, or when we take it to a friends place, or when we do pizza in the park (read picnics) with friends. I can cook a couple of small steaks at a time in this oven with a small skillet. I can cook vegetables easily as well. You need to rotate the pizzas very often otherwise they will burn. Must use this oven outside. Least expensive of the three. KODA 16: Bigger and heavier. I only need the extra physical space for cooking 4 steaks at once in a large skillet. Having a larger work area however helps to make use of the hotter and cooler zones in the oven when juggling cooking the base or the top of the pizza. Easy to cook panuozzo (see one of my other videos) This oven is probably the best all-rounder. Must use this oven outside. VOLT 12: Obviously the Volt 12 is not suited to taking out in the open like in a park because of the lack of electricity, so it's restricted to being close to a source of electricity. It is ideally suited to indoor use, although you will have to be weary of smoke if you overdo flour on the base of the pizza. I'm speaking from experience on this point. It's not suitable for cooking steaks or oily foods since, with the door shut, it is a closed environment and a flare up or fire could damage the electric/electronics. So I won't cook steak in a Volt 12. I have cooked/roasted some vegetables though. This oven is the absolute easiest to learn how to use of the three. The other two require some practice. Very little experience is need to use this oven effectively. You only need to rotate the pizza once (180 degrees) after about a minute. Pizzas cook in 90 to 120 seconds. Currently my favourite oven to use. Most expensive of the three
Some good info here many thanks for putting it together. I have a Koda 16 that I'm getting to grips with. One of the issues I found with store bought 'fresh' pizzas is that the bases seem to be part cooked so they are easy to handle. That means that the water content is low so they are very easy to burn before your toppings are cooked. In terms of pizza sauce, here in the UK we can easily get Mutti brand cans of pizza sauce - with or without added herbs. One can makes 4 pizzas in my experience. Really nice product!
Are you liking it? I am torn between the gas powered Koda 16 and the Volt. But I like in Canada so the winter will be too cold to be making pizzas outside. I like the idea of being able to use the volt inside or out
Yup I was going to say the same thing! The two margaritas looked fantastic! All the pizzas sounded very crispy too as he was cutting them into slices! I'm quite impressed with this oven!
What's the hydration? The crust sounds very crusty, I usually have it with around 70% and 400 degrees C. Could you measure the temp inside the oven? Looks delicious though!
Thanks for your comment. 60% hydration. 1000grams of flour, 600 milliliters of water gave us 8 pizzas of 200 grams each per dough ball. 72 hours proving in the fridge. Oven set to 450 degrees Celsius (maximum temperature for this oven) Stone temperature was measuring between 420 to 460 degrees Celsius front to back. Baking time was consistently around 120 seconds That was for our first 8 pizzas with this oven. I will back that time off a bit for the next pizzas, but it needs more than 90 seconds. I turned each pizza once 180 degrees. I found that the back of the oven is hotter than the front so the pizza needs to be turned or it will burn like I showed in the video. The pizzas were super delicious
Very interesting video and comments. Thanks very much though as someone without anywhere near your experience and level of skill I would have liked a little more detail in the videos. 200g dough balls. Were those 10" or 12" pizzas? I will start watching all your older videos and the new ones as well. Hope you do more Volt. Would love to get results approaching yours.
Looks like you've already found the video that I was going to refer to you. Thank you again for your kind comments on that video. To answer your queries directly, sometimes I do add the detail information, but it just depends on what message I want to concentrate on. It would be repeating stuff I've already covered elsewhere. But, to take your point, not everyone would have seen my other videos, so maybe I'll take you comment on board for future videos and either directly cover extra information or point to videos that cover more specific information. I did try it in this video with how to make the sauce. I kept that short and to the point, so I might try something like that. Thanks for that insight. 200g balls can't really stretch to 12", so ours are usually 10"ish.
That's a myth! Like most myths, they're easy to disprove but hard to destroy. If you want to see some science on this topic check out this video from Adam Ragusea regarding the exact issue you have raised. It's well researched and backed with good information. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l_aFHrzSBrM.html
Looking forward to trying this, but I have a question around the starting temp (330C at 08:08 in the video). Wouldn't using a higher smoke point oil be better for this? Olive oil is in the low 200's, right...
Check out this video from Adam Ragusea regarding the exact issue you have raised. It's well researched and backed with good information. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l_aFHrzSBrM.html
