Ooni’s first electric oven, Ooni Volt opens new ways to make authentic, restaurant-quality pizza at home, indoors and out.
Cooks Neapolitan-style pizza in just 90 seconds.
Manually adjusted or automatic heat settings make it great for both novice and expert pizza-makers to cook a variety of pizza styles.
An innovative Boost function helps the stone to return to cooking temperatures quickly between bakes, so the last pizza is just as tasty as the first.
An internal oven light makes it easy to keep a close eye on your rapidly-baking creations.
The Ooni Volt’s steel shell is powder-coated for weather resistance and insulated for maximum heat retention, allowing you to take the pizza party outside.
The Ooni Volt is lightweight, has built-in handles, and is easy to move and store.
- All-electric, versatile pizza oven for indoor or outdoor use
- Heat-retaining triple-paned borosilicate glass door
- Adjustable dials to control top and bottom heating elements
- Built-in timer, temperature control and Boost mode
- Conveniently fits on a standard kitchen countertop
- Generous 13-inch cooking area
- Ready to use out of the box
- Reaches 850 °F (450 °C) in just 20 minutes, for fresh stone-baked pizza in just 90 seconds
- Built-in handles and lightweight for easy portability
- Power: 1600 Watts | Voltage: 120 Volts
Technical Features
Unboxed dimensions: 61.7cm x 52.9cm x 27.9cm (24.2” x 20.8” x 10.9”)
Unboxed weight: 18kg (39.7lbs)
Boxed dimensions: 69.7cm x 63.5cm x 36.4cm (27.4” x 24.5” x 14.3”)
Boxed weight: 25.9kg (57lbs)
Cooking surface: 33.7cm x 33.7cm (13.27” x 13.27”)
10mm (0.4”) cordierite pizza stone
Oven body made of powder coated carbon steel and stainless steel
Power: 1600 Watts | Voltage: 120 Volts
Note: Ooni Volt 12 is versatile and can achieve incredible results on so much more than just pizza. However, please be aware that if you choose to cook fatty foods such as steaks at or above 570 °F, this may result in some smoke, and there is a risk of a grease fire. If that occurs, please unplug your oven and leave the door closed until the fire is extinguished. Be very careful of the risk of the fire reigniting when opening the door. Do not allow grease to build up on cooking surfaces.
Note: Place the oven on a heat resistant surface or use a trivet or heat resistant pad. If in doubt, check with the manufacturer of the surface for advice prior to use.
