Many people are using this oven on the PizzaMaking forum.
One of these days I will have to get one for making bread.
It is a steam oven, so should end up with a nice soft crust on the bread.

Using it to make pizza or just proof dough?

I would primarily use it for bread, since I have a pizza oven.
However, on rainy/snowy/cold days I would try making a pizza in it.
I guess you can make everything you make in a regular kitchen oven.
Depending on size or course.

There's a bit more of a discussion here.

There's a bit more of a discussion here.

Well, feed me peanuts, and call me Dumbo.   
I forgot all about that thread.
Guess I should have searched before posing.

I really like pizza. I have a Blackstone that I normally use. But I have a pizza steel that I will use in the home oven. I am worried someday that the Blackstone will fail and it is no longer made. So I keep an eye on other pizza ovens. My wife has a countertop proofing oven already that she loves. I was just wondering if people were using the Anova to make pizza.

I really like pizza. I have a Blackstone that I normally use. But I have a pizza steel that I will use in the home oven. I am worried someday that the Blackstone will fail and it is no longer made. So I keep an eye on other pizza ovens. My wife has a countertop proofing oven already that she loves. I was just wondering if people were using the Anova to make pizza.

The Ooni Koda 16 is a pretty popular pizza oven.

In looking at the specifications, it shows both 120V and 220V data. Does this thing preform differently on 220V?

In looking at the specifications, it shows both 120V and 220V data. Does this thing preform differently on 220V?

I'm guessing they offer 240V for Europe and such.
A 240V unit would be cheaper to run than a 120V unit however.

If the 220V version is available here I'm interested. I sent a request for power information to Anova but so far no answer.

The Center plug in the 240V section is a USA plug 240V/15A.
A Nema 6-15 plug I believe.
Don't see why they wouldn't sell one with that configuration.

A 240V unit would be cheaper to run than a 120V unit however.

If my experience with the GE Profile Advantium (I've owned both 120 and 220V models) is any indicator, 220V is a game changer when it comes to performance.

They must be very special for baking!

If the 220V version is available here I'm interested. I sent a request for power information to Anova but so far no answer.

I also asked about power and if 240V version could be ordered in USA, as well as the weight of the unit.
First response this morning was this:

Thanks for reaching out!

The Anova Precision Oven weighs 58 lbs with all the packaging/roughly 46lbs without.

On the other hand, the power/plug depends on which country you will use it (since we have international units). For US and Canada it is 1800 W / 120 V with US plug, while we offer UK, AU and EU plug at 2200-2400 W / 220-240 V.

I hope this helps!

Best,

Monence Zapra
Customer Success Associate
Anova Culinary


So, I asked again if a 240V unit can be ordered in the USA.
Got this back just now:


As of the moment, there are no 240V Oven unit available yet in our warehouse. When we do, it will be available for purchase here- <web site>

Kind regards,

Monence Zapra
Customer Success Associate
Anova Culinary

In theory, you could take an international unit(which runs on 50hz power), change the plug, and it will work on North American 60hz power. YMMV.