The Best Compact Pizza Oven (And It’s Electric!) 

I also couldn't help but notice that the cheese was not fully melted after the bake. It might not be a perfect option yet, but I am glad we are getting solid electric options now coming out!!

i dice the mozz way bigger, i dont like it to dissapear on the pie during a bake...

oof i hope you get an electric one! the convenience is the dealbreaker

How does it blow the Volt away? The Volt has top and bottom elements and you can use both or either. The volt has been thoroughly reviewed. I'm not saying the volt is or isn't better but until there's an actual comparison, saying this oven blows the current cream of the crop of electric ovens away is certainly a stretch. There's scant information on this oven. This video only compares ease of use to outdoor ovens and no mention of any of the other quality electric ovens on the market as if they don't exist. That, in and of itself, is suspect. Update As I am seriously considering an indoor oven, I researched as much as possible for comparison even using Chatgpt 4⁰. I asked it to compare and recommend. So, for what it's worth, here's the unedited chatgpt 4⁰ response: "Ooni Volt 12 Advantages: Faster Heating: It heats up to 850°F in just 20 minutes, which is quicker compared to the TOVEN F842. Adjustable Heating Elements: The ability to control the top and bottom heating elements provides better cooking flexibility and results. Boost Mode: This feature allows for quick temperature recovery between bakes, ensuring consistent performance even when cooking multiple pizzas. Portability and Design: The Ooni Volt 12 is designed to be portable with built-in handles and a robust, weather-resistant construction. Versatility: Suitable for both indoor and outdoor use, making it more flexible for different cooking environments. TOVEN F842 Advantages: High-Quality Baking Stone: The Biscotto Saputo stone is excellent for heat retention and baking performance. Solid Construction: Durable stainless steel construction ensures longevity and reliability. Final Recommendation: The Ooni Volt 12 offers more advanced features, better control over cooking, and greater versatility for both indoor and outdoor use. Its faster heating time and additional functionalities like Boost mode make it a more convenient and efficient option for pizza enthusiasts. If you value these features and are looking for a high-performance, versatile pizza oven, the Ooni Volt 12 would be the better choice." Here are the specs it used for comparison: Comparison: TOVEN F842 vs. Ooni Volt 12 TOVEN F842 Countertop Electric Pizza Oven: Temperature: Up to 842°F (450°C) in 30 minutes. Heating Element: Single heat element. Cooking Surface: Biscotto Saputo stone.Construction: Stainless steel. Power: 1,625 Watts. Dimensions: 17.7” x 23.2” x 9.8” (Unboxed). Weight: 46.3 lbs (Unboxed). Ooni Volt 12 Electric Pizza Oven: Temperature: Up to 850°F (450°C) in 20 minutes. Heating Element: Adjustable top and bottom heating elements. Cooking Surface: 13-inch cordierite baking stone. Construction: Powder-coated carbon steel and stainless steel. Power: 1,600 Watts.Dimensions: 24.2” x 20.8” x 10.9” (Unboxed). Weight: 39.7 lbs (Unboxed). Additional Features: Boost mode for quick temperature recovery, built-in timer, and versatile for both indoor and outdoor use.

@Nclght I love Ooni ovens. As a matter of fact, I have two of them. Koda 16 and the original Uuni 3. Both of them are fabulous fabulous My friend bought a Ooni Volt last year and the element stopped working. Having a electric appliance is prone to breaking at any time, more so than propane. I put my trust more in Italian made products for durability and longevity that's all.

@alge3399 I have a 12 and 16 karu along with assorted other pizza ovens. Not sure I would trust something just because it's made in a particular country. All italian made pizza ovens don't surpass all others just because it's italian. Especially if we aren't talking about a wood fired brick oven. This is an electrical appliance, and I don't think Italians are known for that anymore than the Scottish. Italians make Ferraris, but they also make Fiats. ie "Fix It All the Time." But of note, If you register your Ooni, you get a 2 year warranty as opposed to the 1 year for the Toven. My point is simply, it's absolutely impossible to say that oven is far superior without there being any durability data as compared to ovens that's been on the market and tested, despite that single anecdotal issue you raised. There's a number of people who have problems with iPhones, Samsungs, and Ferraris. Gozney Dome owners experience cracking stones. Stuff happens with things. Those companies have a reputation for customer service. However, like all good companies, they will have failures here and there. So if a few problems can dissuade you, you'll wind up never buying anything. "Never let the perfect be the enemy of the good." It may be a great neo oven, but it doesn't appear to have a variable thermostat. If that's true, then it will be a hard pass for me as I sometimes love making NY pizzas at around 700f. So for now, it's between the Breville and the Volt or just keep using my home oven with my ½ in baking steel when I want to cook inside.

@Nclght Nothing is perfect. We all know that. It just comes down to a decision of what we know, like and trust. Thanks for your explanations, evaluations, and your comparisons.

Hahaha

did you try my NYC Slice Hack? check out my video. using a normal 12 inch style pizza dough ball you can make two huge slices

i absolutely love the electric oven too. the gozney is a hassle turning the gas, overall oven getting completely hot, etc. The Roccbox is gathering dust for sure

i use the baguette recipe from the book Tartine Bread!

its the biga 2.0 recipe

well this would only cook personal sized pizzas around 12 inches large.

@@julian_sisofo for sure, but is there a bottom heating element under the stone?

not at all. same amazing flavors

no! the totoven's stone controls the temperature just right. for me, the stone never overheats. and the top crust cooks at the perfect rate of the underside. i turn the pizza only one time 180 degrees and the pizza cooks in less that 2 minutes

@@julian_sisofo is the only heating element always active ? Or does it stop when it gets to the target temperature ? Logically it must be always active to heat properly the surface of the pizza, no ? The bottom of the pizza only receives the accumulated heat in the biscotto stone.

@@geoffroymelancon970I have chefman electric oven. I been making about 3 to 4 pizza almost every weekend. I could never get that puffiness on the rim crust . When it reaches max temp then it cools off. So I was maybe thinking to get Ooni volt 12 with steep price. You don’t think it’s worth it ?

@@solo022667 it functions better now, I have also added a new volcanic stone in the oven, bringing the pizza closer the superior heating element. However, I do not know how it compares to the Totoven.

@geoffroymelancon970 Ooni Volt 12 really give you that nice airy crust like Ooni promise like the commercials they make ?