Ooni Volt 12 Electric Indoor Pizza Oven - Versatile Countertop Electric Toaster Oven, Cook 12 Inch Pizzas and More
Condition: New
Checking for product changes
Buy Now, Pay Later
As low as
/ mo
Learn more
- – Up to 36-month term if approved
- – No impact on credit
- – Instant approval decision
- – Secure and straightforward checkout
Ready to go? Add this product to your cart and select a plan during checkout.
Payment plans are offered through our trusted finance partners Klarna, PayTomorrow, Affirm, Afterpay, Apple Pay, and PayPal. No-credit-needed leasing options through Acima may also be available at checkout.
Learn more about financing & leasing here.
Free shipping on this product
30-day returns
Learn more
30-day refund/replacement
To qualify for a full refund, items must be returned in their original, unused condition. If an item is returned in a used, damaged, or materially different state, you may be granted a partial refund.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
Availability:
Only 2 left in stock, order soon!
Arrives
Thursday, Jun 19
Recently Viewed
Features
- PIZZA IN ANY WEATHER - Oonis first electric oven, Ooni Volt offers the flexibility to make authentic, restaurant-quality pizza at home, indoors or outdoors, any time of the year.
- FAST - Ooni Volt reaches 850F in just 20 minutes, for fresh, stone-baked pizza in just 90 seconds.
- ADJUSTABLE - Make perfect pizza right out of the box, or dial in your settings to suit different cooking styles.
- DURABLE AND PORTABLE - The Ooni Volt features a powder-coated steel shell for weather resistance and advanced insulation for maximum heat retention. The Volt's built-in handles make it a breeze to move and store.
- HIGH SPEC - The Ooni Volts steel shell is powder-coated for weather resistance and insulated for maximum heat retention, allowing you to take the pizza party outside.
Brand: ooni
Color: Black
Product Dimensions: 24.2"D x 20.8"W x 10.9"H
Special Feature: LED Display
Control Type: Knob
Brand: ooni
Color: Black
Product Dimensions: 24.2"D x 20.8"W x 10.9"H
Special Feature: LED Display
Control Type: Knob
Door Style: Dropdown Door
Included Components: Ooni Volt and Baking Stone
Model Name: Oon Volt
Finish Type: Powder Coated
Door Material Type: Stainless Steel
Power Source: Electric
Temperature Range: 8.5E+2 Degrees Fahrenheit
Global Trade Identification Number: 31
Item Weight: 39.2 pounds
Country of Origin: China
Item model number: Ooni Volt 12
Date First Available: May 23, 2023
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Thursday, Jun 19
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
- Klarna Financing
- Affirm Pay in 4
- Affirm Financing
- Afterpay Financing
- PayTomorrow Financing
- Financing through Apple Pay
Learn more about financing & leasing here.
Similar Products
Top Amazon Reviews
So this pizza oven actually gets to 800 degrees. For pizza, hotter is better up to maybe 700 degrees, 750 at max, so I don't actually use it all the way up. It achieves this temperature by using amazing insulation...this is why the oven is both expensive and heavy, so it's not necessarily for everyone. It also takes about 20 minutes to reach this temperature. Thankfully, despite the weight, the oven is fairly easy to carry without the need to be extremely strong by good placement of the handles, and an average strength person shouldn't have much problem carrying or moving the oven. The great insulation yields a second, major benefit: it is very safe to touch, even after cooking with it for over an hour. I've carefully tested touching various places on the oven, and have not found any spot that could scald a person, at least when the door is closed. This is, I think, a very important advantage of this oven. There are a lot of tricks to getting a perfect pizza out of this oven. First of all, use "00" or another low gluten wheat flour, and make it the night before with very little yeast (the King Arthur "00" has a good recipe though I would recommend adding some oil to it as that improves the texture of the crust). A peel is a must, make sure you get a size that will fit. A second, large BBQ spatula is also a good idea, put the peel in the oven and use the 2nd spatula to help move the pizza from the peel. Putting the pizza crust on parchment paper is also a good idea. if the paper starts on fire, don't be concerned, just close the oven and it will go out, but you should trim excess paper off with scissors before cooking the pizza. Cook the crust first, about 3 minutes, then get it out of the oven. If you used parchment paper, you no longer need it as the crust will not stick to the peel anymore. Add sauce, cheese, and toppings (if you use pepperoni, it goes on top of everything else to crisp up). Cook until the cheese starts to brown, another 2 or 3 minutes. Yes, that's it. If you cook a bunch of crusts up while other prep the pizzas, you can pretty much run a pizza making assembly line which is quite fun at parties. You CAN turn the pizza once the toppings are on it, or just don't get it too far back in the oven (the back of the oven is definitely hotter than the front, especially once you open the door and let some heat out), so don't necessarily make your pizzas so large that they crowd the oven, and keep them close to the door. If you want larger pizzas, you should make them as wide as the door but not quite that long, rectangular or oval work best, longer sideways than front-to-back, and set inside just enough to close the door. That cooks very evenly. Searing a amazing steak is also possible but a bit messy. You'll need a cast iron skillet (Ooni makes more than one type) and also, the steak should be slow cooked to about 125 degrees internally in your oven before you sear it. You cannot "cook" a steak at 800 degrees, you cook the steak and then sear the outside. This is known as a reverse sear (YouTube it). I would also recommend using a dry brine (YouTube that as well). Get the cast iron skillet hot, throw your steak on, stick it in the oven, close the door, DO NOT DO THIS INSIDE! The steak will sear in the most incredible way, and it's best once it starts to blacken a bit (but not too much), then flip it over. Amazing crust and restaurant quality steak is possible at this temperature, but there are downsides: 1) The grease will likely catch fire. No worries, keep the door closed, it will go out eventually. 2) The grease is a bit of a mess to clean. Not too bad, but definitely harder to clean than the pizza. Even if you do decide to sear steaks, the oven is not particularly difficult to clean because it pretty much burns everything to ash. Thanks to this, it is a mostly self-cleaning oven, though you will want to wipe the inside with a wet cloth (after it cools), and make sure you clean around the seals. I am a person that hates to clean, so a was very happy about how easy it is to clean, just leave it on full power for awhile after you use it, clean out the ashes and around the door seals after it has cooled down. Since this oven is electric and a standard 120 AC plug, it is super-easy to use, and since it actually gets to 800 degrees, it is every bit as good as a good gas oven at cooking a pizza. I would recommend that you do not purchase an oven that is less than 700 degrees, and do not purchase a poorly insulated oven (as it will get very hot to the touch and be a hazard). Be sure to check the temperature, if it's less than 700 you might as well just use a regular oven. Advantages: - gets to 800 degrees - easy to clean - convenient power source - insulation makes the outside safer than lesser ovens, even after cooking for over an hour Disadvantages - a bit heavy, but given the importance of the insulation to safety, I wouldn't recommend buying a light oven. Most people wouldn't find it an issue, but if you have issues carrying objects of moderate weight, it might be an issue for you. - more expensive than other ovens. Ooni makes gas and charcoal ovens for much lower prices that may be better choices if the price is an issue. The electric power makes this oven very, very convenient and easy to clean and maintain, but is not necessary.
...
show more
Reviewed in the United States on October 25, 2024 by Jonathan
This pizza oven is the best of the best. Prefer to use it outside due to the smoke it creates from burning flour or semolina. Can set off the smoke detectors if you’re not careful. The pizza stone gets up to 850 degrees in about 30 minutes (about 800 degrees at the 20 minute mark) and cooks exceptional Neapolitan style pizza in about 2 minutes. Stone is self cleaning; just brush it off and turn it over and turn to full heat. The extreme heat gets it clean for your next cook.
...
show more
Reviewed in the United States on May 30, 2025 by James Martin
Why 5 stars? This thing cooks amazing pizza. If you want to do a pizza at "wood fired" temperatures, this is a really good way to do it. No more struggling with the temperature on your normal oven. No more hand waving that "it's not quite right, but it's good". Pizza in 90 to 180 seconds? Yup, you can do it. It also will look just like the ones in the "this is how it should look" pictures. Are there alternatives? Yup, there certainly are. The Breville is a bit smaller and a little easier to use. It has a *much* smaller cook area. This beast will do a much better job if you happen to want a Detroit style pizza instead of a Neopolitan style. Both the height of the chamber and the smaller / round surface in the Breville become an issue with a square pan Detroit style. Getting going is pretty simple. You set it on the counter, put in the stone, and plug it in. Run it for about a half hour to burn off any strange stuff from the factory or from shipping. At that point you can turn it off and come back when it's pizza cooking time. Warmup when you are ready to cook is about 15 minutes to the "I'm at temperature" chime. We normally let it heat up for a half hour. So it's all perfect right? Nothing ever is "all perfect" :). This thing is *big* and it is *heavy*. It does not get super hot on the sides or top, still you need a gap to what's around it. Various folks recommend anything from 4 to 10 inches. From what I've seen, 4" is adequate unless you have it next to something like a stack of paper. Does it fit on a normal kitchen counter? Ummm .... errrr ... have I mentioned how nice the size of the Breville is? :) :). The Volt is a bit big for a normal counter *with* 4" of clearance. It sits very nicely on a 24" x 24" roll around cart. It does not come with accessories. You need to buy a pizza peel to get things in and out of it. You probably will want one that is designed to rotate the pizza as well. Turns out that this is a "you get what you pay for" sort of thing. The cheap ones work. The fancy ones work better. GI Metal is my "go to" at the moment. You also will need things like pizza pans for cooking deep dish stuff in. What you buy depends a bit on what you intend to do. You can cook things other than pizza in this oven so a variety of high temperature tolerant pans might be in your future. ( high temperature tolerant rules out a lot of non-stick coatings ....). In use, the oven vents out the front. That's not at all obvious from the adds. The door stays cool enough that you are not going to burn yourself. Still, you don't want "stuff" to be in that vicinity while it is in operation. Bottom line: it's not the only possible way to go. It does work very well. Is it worth the money? That's up to you to decide.
...
show more
Reviewed in the United States on March 19, 2024 by Uncle Bob
Excelente calidad
Reviewed in the United States on April 24, 2025 by Matilde