Ooni Volt 2 Neapolitan Pizza Bake Method
This indoor pizza oven gets hot enough to turn out beautifully blistered, restaurant-style pizzas in minutes—whether you’re making Neapolitan, New York–style, or pan pizza—right in your own kitchen with consistent, reliable results.
Servings: 1 pizza
Equipment
- Pizza Peel wood or metal (12 inch size)
Ingredients
- 1 Neapolitan pizza dough ball 250–270g, prepared (use my Neapolitan dough recipe here)
- Crushed tomatoes San Marzano preferred
- Fresh mozzarella high-moisture, well drained and torn
- Fresh basil
- Extra-virgin olive oil
- Semolina or flour for launching only if needed, see Notes
Instructions
- Ensure your Ooni Volt 2 is placed on a stable, heat-resistant surface. Ooni recommends confirming that your countertop can tolerate high temperatures or using a protective barrier if you’re unsure. For added peace of mind, set the oven on a large heat-resistant mat rated for at least 500°F (260°C) that supports the oven’s full footprint to help prevent potential heat damage.
- Select Neapolitan mode on the Ooni Volt 2 and allow the oven to preheat to the programmed temperature fully. Ideally, wait another 5 minutes.
- Once fully heated, long-press the Boost dial (located on the right side of the control panel). The light will start flashing green - wait until the light stops flashing. This ensures the heat is at full capacity. I also wait about 10 seconds longer. The Boost runs for 2 minutes.
- The Boost step makes a noticeable difference in top browning.
- While the oven heats, stretch the dough on the counter.
- Dress the pizza lightly with crushed tomatoes, well-drained fresh mozzarella, fresh basil, a drizzle of olive oil, and shaved cheese if desired. Keep the rim slightly thicker so it can puff properly in the high heat.
- Transfer the dough to the peel and shake the peel to ensure it moves freely before topping. If it's not moving, you may need to add semolina to the peel and try again.
- Launch the pizza onto the stone and close the door. I find wooden peels are much easier to launch pizzas, and the metal ones are easier to retrieve the pizzas.
- Check through the window at 60 seconds, then again around 90 seconds, rotating if needed for even charring. I have found that after one bake, they cook faster.
- Remove when the top of the crust shows light leopard spotting, the rim is fully puffed, and the cheese is melted but still soft.
- If you are baking more than one pizza, wait about 6 to 8 minutes between pizzas for the stone to come back to temperature.
Notes
Ensure your Ooni Volt 2 is placed on a stable, heat-resistant surface. Ooni recommends confirming that your countertop can tolerate high temperatures or using a protective barrier if you’re unsure. For added peace of mind, set the oven on a large heat-resistant mat rated for at least 500°F (260°C) that supports the oven’s full footprint to help prevent potential heat damage.
If you’re new to high-heat ovens like the Volt 2, it helps to practice first with simple tomato and grated cheese pizzas to get a feel for timing and heat. Also, if new to launching pizzas from a peel, I recommend a wooden peel, as I feel the dough slides off much more easily. In the Volt 2’s high heat, take note that excess flour burns very quickly and can turn bitter — use as little as possible.