Ooni Volt 2’s spacious baking area gives you ample space to cook and maneuver 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). 
• 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 7.3 Qt. bowl, Ooni Halo Pro can mix up to 5000g of dough in one batch — enough for six sourdough loaves or twenty 12” pizza bases — while Ooni Halo Core’s 4.8 Qt. bowl can mix up to 2500g 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 16.18" tall, 8.86" wide, 12.28" deep and 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 17.2" tall, 9.9" wide, 13.5" deep and 32 lb. Engineered for entertaining, its larger size and robust die-cast aluminum structure make it the perfect choice for mixing bigger batches.