Yes, electric pizza ovens like Ooni Volt 2 are built specifically for safe indoor use, removing any risk posed by open flames or gas tanks, while being compact enough to sit on a regular kitchen counter.

No, Ooni Volt 2 is powered by a regular kitchen plug, which comes included at purchase, meaning you won’t need a special outlet or power adapter to get cooking. Just plug in and power up.

We can’t guarantee you’ll never burn a pizza, but we can be sure that the insulated internals and fully-electric element of your Ooni Volt 2 indoor oven will produce heat far more cleanly than its flame-powered counterparts. 

To be considered safe for indoor use, indoor ovens must undergo rigorous safety checks, and include in-built features that minimise the risk of excess smoke, and Volt 2 is no exception.

It’s designed to safely vent smoke and steam through a convenient dishwasher-safe filter at the back, keeping both your kitchen and the inside of your oven clean. 

Not all electric ovens are created equal. Some will struggle to get to the temperatures needed to cook authentic Neapolitan pizza. Thanks to Ooni Volt 2’s innovative Pizza Intelligence™ system, it’s capable of reaching a scorching top temperature of 450°C — the kind of temperature professional pizzerias use. But where pizzerias will specialise in one style, Volt 2 is a master of all. It’s able to adjust temperature, heat balance and intensity to crisp and cook a range, from New York’s thin & crispy at 350°C to Detroit’s famous pan-style at 275°C.

Ooni Volt 2’s spacious baking area gives you ample space to cook and manoeuvre a 12” pizza with room to spare, all while sitting compactly on your kitchen counter.

We recommend reaching for a range of tools to give you the best pizza-making experience:

• Find the peels for you: Pizzaiolos pick a combination of peels for different moments: 
• Bamboo peel: The classic, versatile choice, allowing you to go from topping to launching to serving on one surface (although we wouldn’t recommend it for retrieval). 
• Aluminium/Aluminum peels: Best for retrieval and a lighter, smoother launch experience. Some even include perforations or FlourCatch™ features to reduce the risk of excess flour in your oven (or on your kitchen floor).
• Turning peels: Perfect for turning pizzas from inside your oven, without removing them from the heat.
• Choose your pans wisely: Materials matter when you’re dealing with high heat, and investing in a more premium set can save you money in the long run. 

Ooni’s own cookware is made up of a selection of:

• Chef-grade cast iron pans in a wide range of shapes and sizes.
• Durable stainless steel roasting trays for whole cuts of meat or tray bakes.
• Specially-developed Detroit-Style Pan, with a non-stick  PizzaProtect™ finish.
• Upgrade your dough making: The best pizza starts with great dough, and that’s where Ooni has you covered:
• Ooni Halo Spiral Mixer range: Purpose-built to knead pizzeria-quality dough on your kitchen counter.
• Specialty dough tools: For weighing, shaping, storing, and dividing dough balls like a pro.

Great pizza isn’t just about getting the oven temperature right; it starts in your dough, something professional pizzerias and restaurants know all too well. This is why they choose spiral mixers in their kitchens. 

Where standard, planetary home mixers overheat dough, and often tear the gentle gluten structure, spiral mixers use a unique combination of attachments that work as one to gently fold. This is then backed by a high torque motor design, supporting the long, slow mixing great dough needs. It’s what gives you that high-quality gluten structure, and a lighter, springier texture once baked.

Both mixers in the Ooni Halo Range bring professional spiral mixing, plus whipping and beating, to your kitchen counter, but there are good reasons to choose one over the other. 

Batch size

The biggest difference for most bakers will be batch capacity; so it’s worth considering just how much you’re likely to bake in one go. With a 7L bowl, Ooni Halo Pro can mix up to 5 kg of dough in one batch — enough for six sourdough loaves or twenty 12” pizza bases — while Ooni Halo Core’s 4.5L bowl can mix up to 2.5 kg of dough. 

Precision control

Both mixers far exceed the industry standard of 6-11 speed settings, with Ooni Halo Core packing 20 speed settings up to 300 RPM, and Ooni Halo Pro with 58 speed settings up to 345 RPM. Ooni Halo Pro also comes with an inbuilt ‘Set and forget’ timer function, so you come back to perfectly mixed dough every time — ideal for dough makers with a lot to do in the kitchen. 

Countertop space

While both fit comfortably on a countertop, your ideal mixer may depend on the kind of kitchen you’re working in.

If low on space: Ooni Halo Core is our most compact spiral mixer, 25% smaller and 30% lighter than Ooni Halo Pro at just 313mm tall, 422mm wide, 225mm deep and 10.2 kg/ 22 lb. Its streamlined yet durable design makes it easy to move around or store away, while its shorter height also allows it to neatly tuck under low shelves or cabinets.

If space is no barrier: Ooni Halo Pro is our most high-powered and heavy duty spiral mixer, coming in at 342mm tall, 442mm wide, 252 mm deep and 14.6 kg/ 32 lb. Engineered for entertaining, its larger size and robust die-cast aluminium structure make it the perfect choice for mixing bigger batches.