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First review I've seen of the Ooni Volt 12.
£799.

Now given the choice I'd obviously stick with my Ooni Koda 16.

For those who can only/or prefer to cook indoors - looks like a viable...

Everyone knows San Marzano tomatoes grown on the slopes of Vesuvius are the best.
This guy spends 23 minutes testing all the other type of plum shaped tomatoes to tell us if we're right or wrong.
...

FYI - I learned a little lesson about using old yeast.

"Clever" me bought a bunch of flour and yeast about 6 months ago ... and guess what... Active Yeast doesn't last that long.

Now you lot...

I've neglected my Ooni 16 oven for too long ...
Made some ooni classic dough and let it prove for about 30 hours ... it seemed to let me get it much thinner than usual without tearing.
...

This is how I imagine myself making pizza ...

Some questionable toppings (prawns?) - but top marks for style.


https://www.youtube.com/watch?v=CmE10SRWXNs&t=139s

Fixed?

Slight charring on edge...

...

That's a great start.
Looking good.
You might have done this already, but I would be removing excess semolina flour before launching. I've had excess flour catch fire in the oven before.

Getting better. More semolina flour on my launch peel means I'm not getting sticking disasters.
Ooni same day dough
Cooked in my ooni koda 16.

(metal tray for serving not cooking! :-)...

Ouch!!!
Harsh!
:-)

I've neglected my Ooni Koda ... will be making some tomorrow.
Pictures to follow.

It's an old question - just interested to get the view on why no pizza trays / pans ?

I was interested in trying the "Bar style" pizza recipe

https://uk.ooni.com/blogs/recipes/bar-style-pizza...

Fired up my Ooni Koda 16 for the first time.
Dough is a little thicker than I want, but tasted excellent nevertheless (Ooni same day recipe).
Prefer it thinner to get a crispier base.
Made 6 12"...