The Ooni Volt 12 is one of the best kitchen gadgets we’ve ever tested, and it’s heavily discounted for Black Friday. The Volt 12 topped our list of the best indoor pizza ovens and allowed us to make pizzaria-quality pies at home with minimal effort. The electric pizza oven was as effective for making pizzas as the outdoor models that run on gas, wood pellets, or wood.
Ooni Volt 12 Electric Pizza Oven, $719.20 (was $899)
Brandt Ranj / Popular Science
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The Volt 12 cooks pizza using two coils located above and below the pizza stone. It can reach a maximum temperature of 850 degrees Fahrenheit, which is required for cooking Neapolitan-style pizzas in under two minutes. Dials on the front of the Volt 12 allow you to adjust its temperature, set a timer, or dictate whether to prioritize the top or bottom coil when cooking. Having control over the Volt 12’s heat source is important not only when making pizza, but using the indoor oven to cook any other food. You could easily use the Volt 12 to roast an entire chicken, several steaks, or bake dessert as long as your pan can fit inside the oven. The biggest advantage the Volt 12 has over other pizza ovens is that it can be used year-round regardless of the weather. If you’re a pizzaiolo who’s had their day spoiled by rain, or want to cook pizzas at home during the Winter, this is the best appliance.
Even more Ooni early Black Friday deals
- Ooni Grill Gloves, $28 (Was $35)
- Ooni Cast Iron Grizzler Pan, $32 (Was $40)
- Ooni Digital Infrared Thermometer, $32 (Was $40)
- Ooni Pizza Oven Brush, $33.29 (was $45)
- Ooni Digital Infrared Thermometer, $40 (Was $50)
- Ooni Cast Iron Skillet Pan, $40 (Was $50)
- Ooni 12” Perforated Pizza Peel, $47.90 (Was $60)
- Ooni Large Modular Table, $239.20 (Was $299)
- Ooni Koda 12 Gas Pizza Oven, $318 (Was $399)
- Ooni Karu 12G Multi-Fuel Outdoor Pizza Oven, $319.20 (Was $399)
- Ooni Koda 16 Gas Pizza Oven, $479.20 (Was $599)
The post Grab this Black Friday deal on Ooni’s indoor pizza oven and skip the Turkey this Thanksgiving appeared first on Popular Science.
