I'm so close. The setting as it is overcooks the bottom and undercooks the top of the pizza. I'm trying to figure out the best way to correct that and haven't gotten there yet. Other than that I love the oven, exactly what I needed.
The Ooni Volt 2 could be a very good machine - but there are some issues that get in the way of that. Firstly, it takes a long time to heat up, so it’s not the best device for cooking just one pizza, or for an impromptu meal. Second, there are so few recipes available for it, reducing the value of the device’s settings. I expected to see more recipes being released for things other than just pizza - there are a few, but not many.
If you do the steel / broiler technique for home pizzas, the Ooni V2 shortens the pre-heat and recovery for turning out multiple pies in shorter time. The 850F-900F high temperature gave me better results (dough with outer crunch and tender crumb) than the normal 550F home oven limit.
Great but not without its issues for the amateur cook
on November 16, 2025
Posted by: Dawn K.
This is a beautiful looking machine. It makes a pretty good pizza. However indoors if you spill toppings the smoke is horrendous when you open the door. It sets of smoke alarms. I know the solution is not to spill the toppings when putting the pizza in, which I do successfully most times. But home cooks need to be aware of this. I have the gas one and it’s brilliant. As it’s always outside the spillage of toppings has not been an issue. I will persevere. However it’s been 4 years and I still occasionally spill a topping.
Excellent oven if you are looking to execute the Neapolitan pizza. The only reason why I gave it 4 starts and not 5 is that, for an indoor oven it generates too much smoke. I end up moving it on the back deck every time I use it and then bringing it back inside after I cook.