The Ooni Volt 12 Pizza Oven turns out some stellar pizza, if you're will to practice making it to perfection. Here's my review on it's use and performance.
There’s nothing wrong with delivery pizza, but sometimes you want a low-key night at home with friends and something a little more interesting than a frozen pie to serve. Enter
Ooni recommends some specific types of flour in many of its dough recipes, but honestly, I used what I had and it still turned out fine. But if you are looking to be a more authentic pizzaiola than me, you can have theseAT ALL! It comes completely intact and in one piece, so there’s no need for tools or a late-night construction, which I certainly appreciated.
NOTE: Now, Ooni does suggest a heat-resistant surface for use, so play it smart and give it some consideration before you start. For this pizza, I went with some classic red sauce, pepperoni, sausage, mushrooms, onions, mozzarella cheese, and a sprinkle of parmesan — all in moderation. I had already used cornmeal as the base on the pizza peel prior to building the pizza on it. The cornmealThe Launch: A key step in perfecting your pizza is "launching" it into the Ooni Volt 12 Pizza Oven to bake.Ooni calls moving the pizza from the peel into the oven “launching” and there’s good reason for this.
So, my first go-around with the pizza oven was not ideal. But I was not broken and more attempts followed. My dough got even better and my friendship with thebecame a real joy to use. You get to see your results in about two minutes with the pizza recipe I used, and it is a crowd-pleaser not only in taste but with performance.
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