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What we\u2019d leave:<\/strong> Although the presets are a nice touch, they can be a bit restrictive. At the moment, it’s not possible to adjust the oven temperature once it reaches the set temperature. You have to turn the oven off and then back on to set a new temperature, which can be frustrating.<\/p>\n Editor\u2019s note:<\/strong> We mentioned at the top that Ooni\u2019s original excellent electric pizza oven, the Volt, was discontinued. Ooni released the Volt 2 to replace it, and it is an excellent, versatile electric pizza oven. However, the big change between the original Volt and the Volt 2 is that the bulk that made the original suitable for outdoor use was removed (Ooni didn\u2019t think enough people were using its electric oven outside, so that capability was unnecessary). That\u2019s what we recommend the Current here, for its outdoor functionality. If you want to know more about the Volt 2, we chose it as a winner in our 2025 Gear of the Year Awards.<\/p>\n We made a lot of pizza. For each oven, we started by cooking a basic Neapolitan-style Margherita at the maximum temperature of each oven (between 800\u2013900 degrees), as well as a simple New York\u2013style pie with raw sausage cooked between 600\u2013700 degrees. From there, we played with a variety of different pizza doughs (e.g., sourdough, prefrozen, gluten-free, etc.), temperatures, and toppings to determine overall ease of use, quality of the finished product, and relative value for the price.<\/p>\n Maximum possible temperature<\/p>\n<\/div>\nHow we tested and evaluated pizza ovens<\/h2>\n<\/p>\n
What to look for in a pizza oven<\/h2>\n<\/p>\n