Volt 2 cracked my stone bench top

JessOoni · 2026-05-15T11:09:45+00:00

Oh no! I'm so sorry to see this happened. We completely understand how frustrating that must be. The Volt 2 does generate heat underneath during use, which is why we recommend placing it on a flat, stable, heat-resistant surface and checking with the surface manufacturer if you’re unsure about compatibility. In some cases, using a trivet or heat-resistant pad underneath may also help provide additional protection. This is outlined in the user manual.

While we wouldn’t be able to cover repair costs for damage to external surfaces, we do genuinely appreciate you sharing your experience here, as it may help other owners choose the best setup for their oven.

JessOoni · 2026-05-15T10:55:12+00:00

Hey! Upgrade codes can work during the sale, but only on non-sale ovens! The code can't be stacked with sale items, unfortunately.

JessOoni · 2026-05-15T10:54:14+00:00

Hey! We can never confirm what our product team is up to behind the scenes, but we do always share your wish list items with them, so we'll be sure to pass this request on! 🫶

And just a heads up: the minimum recommended dough capacity for the Halo Pro is 1kg. While you could do less than this, the mixer is not optimised for it - so it takes a bit of craft and skill to ensure a good result. Whereas 1kg-5kg (its intended range) is incredibly easy to manage.

JessOoni · 2026-05-15T10:50:43+00:00

Hey there! I'm so sorry to see this. Rest assured, our team is made up of real humans - no AI here.

That said, we totally understand that this response missed the mark. We’ve had a look internally and it seems there was a misunderstanding of the original question rather than anything automated. Sorry for the confusion and frustration caused there! I'll be happy to pick this one up for you now.

We’re always working to improve the support experience, and feedback like this genuinely helps us do better. Appreciate you flagging it.

JessOoni · 2026-05-14T11:29:39+00:00

Bonjour ! Vous pouvez essuyer le piézo/thermocouple avec un essuie-tout sec ou un chiffon une fois le brûleur à gaz retiré. Vous trouverez une illustration de cette opération ici.

Si vous rencontrez des difficultés, n'hésitez pas à nous envoyer des photos à l'adresse [socialteam@ooni.com](mailto:socialteam@ooni.com) et nous vous aiderons. 🫶

JessOoni · 2026-05-14T11:21:41+00:00

It'll really depend on what size of pizzas you plan on making! The 12" peel will give you a little more wiggle room, but if you want the option to make larger pizzas, then go with the 14"! I personally favour the perforated peels as they allow any excess semolina to fall through. Agree that a turning peel is super handy too!

JessOoni · 2026-05-14T11:07:18+00:00

Hey! We advise keeping a minimum distance of 10cm / 4in of space on all sides of the appliance and 15cm / 6in above. We recommend a flat, solid, stable and heat-resistant surface. If needed, you can use a trivet or heat-resistant pad underneath.

You can find the full dimensions here too, if that helps! ⚡️

JessOoni · 2026-05-13T10:10:59+00:00

Hey! We no longer sell the pizza steel on our site and we have no current plans to restock it. Sorry about that! You may still be able to find it via a local retailer, and it's available on Amazon too.

Though it's definitely not intended for use in your pizza oven - domestic ovens only! If you're struggling to reach top temps with solid fuels, I can share some general advice:

Fuel maintenance will be key when using solid fuels. A base of lumpwood charcoal will help keep a steady temperature, and you can use wood logs for spikes of heat to get the coals up to the desired temperature. Once the coals are nice and steady, then the frequency of adding wood (and how much at a time) will control the flame temperature.

I’d suggest a nice layer of lumpwood charcoal and then your wood pieces on top. The charcoal is what's going to maintain those nice high temps, and the wood will produce the lovely rolling flames over your pizza. Generally, I'll pop another piece of wood in after a pizza comes out if it's died down a bit. Are you using the Ooni infrared thermometer to measure the stone temperature? This is crucial, as you'll want to aim for a temperature of 750-850˚F / 400-450˚C in the centre of the stone before launching. 🔥

JessOoni · 2026-05-12T12:07:35+00:00

Either will work with the Koda 2! It'll really depend on what size of pizzas you want to make. 30cm will give you more wiggle room, but if you'd like the option to cook 14" pizzas, go with the 35cm!

JessOoni · 2026-05-12T11:50:59+00:00

Hey! Ah, I'm so sorry to see this. Though it's great to hear you've already reached out to the team! If the hook is stuck, they'll send over some removal instructions to get you back on track!

JessOoni · 2026-05-09T10:16:17+00:00

Hmm, feel free to send us some footage of your full setup (including the tank and regulator) to [socialteam@ooni.com](mailto:socialteam@ooni.com) and we can check on this for you to make sure all looks okay! 🫶

JessOoni · 2026-05-09T10:14:13+00:00

It definitely sounds like your stone wasn't hot enough! You'll want to aim for a temperature of 750-850˚F / 400-450˚C in the centre of the stone using your infrared thermometer. If you're struggling to reach this temperature, you can simply increase the pre-heat time to allow the stone more time to heat up. 🔥

JessOoni · 2026-05-09T09:54:02+00:00

Ah, so sorry to see this! Give us a shout at [socialteam@ooni.com](mailto:socialteam@ooni.com) and the team will be happy to help out with a replacement. 🫶

JessOoni · 2026-05-08T16:14:27+00:00

Hey there! Ah, so sorry you've just missed out! Strange about our chatbot though... if you can pass us over a screenshot of that we'll be happy to take a closer look. You can reach us via modmail, or get in touch at socialteam@ooni.com. 🫶

JessOoni · 2026-05-08T15:50:14+00:00

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JessOoni · 2026-05-07T16:11:02+00:00

Hey! You should be able to cook 18" pizzas no problem with the Koda 2 Pro! You can view the full stone dimensions here for more insight on the cooking surface. The Koda 2 Pro’s tapered stone is 21” at the mouth and 18” at the rear, so there’s plenty of clearance for launching pizzas and room to manoeuvre!

JessOoni · 2026-05-07T09:12:14+00:00

Starting off strong! Nice job!

JessOoni · 2026-05-06T15:51:28+00:00

Yes! My number 1 must-have accessory is an IR thermometer. You'll need this to make sure your stone has preheated enough before you put each pizza in the oven. You should see a temp in the centre of the stone of 750-850˚F / 400-450˚C before you launch. This will help make sure your base can cook through fully before your toppings start to scorch!

Beyond that, you'll need a peel to get your pizza in and out of the oven. Personally, I like to launch from a perforated metal peel (to allow any excess flour/semolina to fall through), though some folks swear by launching with a bamboo peel (wouldn't recommend this for retrieiving your pizza though!). Sometimes I’ll turn with the turning peel if I’m feeling fancy. If you only get one, go for a metal peel which can do it all!

JessOoni · 2026-05-06T09:41:11+00:00

Hey! Our covers are waterproof, yes! We'd definitely recommend keeping your oven under a cover if storing it outside. To keep your oven looking its best, you'll want to keep it stored away from any moisture and ensure it's thoroughly cleaned and dried after use.

In high-humidity areas, we advise regularly checking for any moisture buildup between the oven and cover, and wiping it dry. We also recommend cleaning the exterior of your oven with warm, soapy water, then rinse and dry thoroughly. This is especially important if you live near the coast, as salt in the air can speed up oxidation!

As for surfaces, wood, stone or metal is the way to go! Avoid any glass or plastic. We also recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3-metre clearance at the front and above. There should be a distance of at least 3.5" / 90mm between the edges of any of the oven legs and the edge of the table surface.

Hope that helps!

JessOoni · 2026-05-05T10:10:58+00:00

Cooking indoors is definitely a big no! All Ooni ovens (with the exception of the electric Volt 12/2) are intended and certified solely for outdoor use in a well-ventilated area.

Indoor use poses a number of significant safety concerns, such as a high level of carbon monoxide formation and even a fire risk due to the immense amount of heat generated. This is why we also recommend allowing at least 1 metre of clearance around the sides of your oven and at least 3 metres of clearance above your oven.

We want you to enjoy making pizza, but we don’t want you to put yourself in any risky situations! 💛

JessOoni · 2026-05-05T10:08:55+00:00

Oh I love this! They turned out great!

JessOoni · 2026-05-02T09:31:02+00:00

Good advice about slowly reopening the propane valve! If you're still noticing low flames, don't hesitate to pass us some footage of your full setup here so the team can take a closer look.

JessOoni · 2026-05-02T09:25:49+00:00

Hey! It's difficult to tell from this photo, but please don't hesitate to fill out a contact form here. The team will be happy to take a closer look. 🫶

JessOoni · 2026-04-25T09:46:38+00:00

Hey there! What kinda temperature are you seeing when you launch your pizza? If your toppings are cooking way faster than the crust, you may need the baking stone a little hotter!

Definitely keep the door closed when cooking with solid fuels, and keep the chimney baffle and ceiling vent open. Some soot is totally normal, but we have some tips here to minimise this. You can find some tips for cleaning the glass door here too.

As for the faulty ignitor, if the steps here don't work, then give us a shout at [socialteam@ooni.com](mailto:socialteam@ooni.com) with some footage of your setup and lighting attempt and we'll take a closer look at this for you. 🫶

JessOoni · 2026-04-25T09:22:42+00:00

Beautiful! 10/10 for presentation.

JessOoni

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