Re: Ooni Volt need Tips

I had a brief stint with the Volt. I found one used on FB Marketplace for ridiculously cheap and essentially brand new so I decided to try it out. After reading through the whole Volt thread on here I tried doing the lower-higher temp surfing with the dial but found it to be inconsistent. You really need to launch and bake while the top element is glowing. I found the stock cordierite stone to yield too-crispy bottoms for my taste (wanting to create as-close-to Neapolitan as possible). I tried using another cordierite stone on top of the stock one to raise the pizzas ever-so-slightly which did help, but again, due to the cycling of the element and the emissivity of cordierite, after one pizza the stone would be down at least 100-150 degrees and I’d have to wait to launch again. This led me to purchase a biscotto stone. Its increased thickness raised the pizza closer to the top element and allowed more heat to be stored due to there being more material, meaning I could launch another pizza sooner. It also c…