Ooni Volt 12 Elektrische Pizzaoven

Craving authentic, wood-fired style pizza at home but limited by outdoor space or weather? The Ooni Volt 12 brings the pizzeria indoors. This electric pizza oven reaches a blistering 450°C (850°F) to bake perfect 12-inch Neapolitan-style pizzas in just 90 seconds. Dual heating elements and a cordierite stone base deliver even heat for a leopard-spotted crust and bubbling toppings, while triple-paned borosilicate glass keeps heat in and lets you watch every bake. No gas, no wood, no smoke—just plug in, preheat for 20 minutes, and launch your pie.

Who is it for

Home pizza enthusiasts who want restaurant-quality results without an outdoor setup. Ideal for apartment dwellers, renters, or anyone who wants to make authentic pizza year-round, regardless of weather. Perfect for family pizza nights, entertaining, or experimenting with dough and toppings.

Main features

• Reaches 450°C (850°F) for true Neapolitan-style baking
• Dual top and bottom heating elements for even cooking
• Digital temperature control and built-in timer for precision
• Triple-paned borosilicate glass door retains heat and allows monitoring
• 12-inch cordierite stone baking surface for perfect crust
• Indoor-safe electric operation with 1600W power
• Non-slip rubber feet for stable countertop use

Specifications

• Oven Type: Electric Pizza Oven
• Max Temperature: 450°C (850°F)
• Preheat Time: 20 minutes
• Pizza Cook Time: 90 seconds
• Pizza Size Capacity: 12 inch (30 cm)
• Cooking Surface Material: Cordierite Stone
• Power: 1600W
• Voltage: 220-240V
• Frequency: 50/60 Hz
• Heating Elements: Dual (top and bottom)
• Temperature Control: Digital, Adjustable
• Timer: Built-in Digital Timer
• Insulation: Triple-paned Borosilicate Glass Door
• Shell Material: Powder-coated Steel
• Use Environment: Indoor Only
• Feet: Non-slip Rubber Feet
• Plug Type: Type F (Schuko)

Tips

For best results, use high-quality pizza dough and preheat the oven fully for 20 minutes. The cordierite stone retains heat evenly for a crispy base—allow it to reheat between pizzas for consistent results. Use a pizza peel to launch and rotate your pizza halfway through cooking for even browning.