Where to buy
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Our view in brief
For two to ten 250 g pizzas, we would take the Halo Core. Its stated range from 500 g to 2.5 kg covers dinner for two as well as a large table, without imposing the Halo Pro’s one-kilogram minimum.
The Halo Pro becomes interesting if you often exceed 2.5 kg in one batch. It accepts up to 5 kg, adds a shut-off timer and offers finer speed control. In return, it weighs 14.6 kg, starts at 1 kg of dough and cost €200 more from Ooni France on 24 August 2026.
Look at your last three batches. If none exceeded 2.5 kg, the Pro’s capacity may remain unused. The question of its minimum dough quantity comes up precisely among buyers who make few pizzas at a time.
Two current mixers, two working ranges
The French Halo range contains two mixers as at 24 August 2026. The 4.5 L Halo Core is displayed at €599. The 7 L Halo Pro is displayed at €799. The prices are dated here because they can change.
| What Ooni publishes | Halo Core | Halo Pro |
|---|---|---|
| Bowl capacity | 4.5 L | 7 L |
| Stated dough range | 0.5 to 2.5 kg | 1 to 5 kg |
| 250 g dough balls, by calculation | 2 to 10 | 4 to 20 |
| Speed settings | 20 | 58 |
| Stated maximum speed without whisk | 300 rpm | 345 rpm |
| Published electrical power | 300 W | 750 W |
| Published weight | 10.55 kg | 14.6 kg |
| Shut-off timer | No | Yes |
These figures come from the product pages for the Halo Core and Halo Pro. Wattage alone cannot rank their kneading capacity. The Core uses two DC motors, and its 2.5 kg limit remains the one to retain.
Both appliances use a rotating bowl, spiral hook and removable breaker bar. They also accept a beater and whisk. The Pro adds a display and timer, while the Core controls its twenty speeds with a dial.
The lower end of the range is the real issue
Manufacturer limits say what the machines accept. They do not necessarily say which small batch will be comfortable with each recipe.
Sourdough Etc compared both Halo mixers using dough stated to be at 88% hydration. The author finds the development similar in both appliances. She also reports that, between 600 and 700 g, some doughs can climb the Core’s hook and need to be pushed back down, while a 500 g trial reportedly worked. This publication is a paid collaboration with Ooni: the Core was supplied and the page contains affiliate links.
More importantly, the head-to-head publishes neither the exact dough mass, speeds, durations, final temperatures nor several repetitions. It shows that both machines can work the same formula in that session. It does not prove that the Core is merely a less powerful Pro, or that every dough from 500 to 700 g will be easy.
For a small batch, start from the manufacturer’s minimum without treating it as a guaranteed comfort point. If you often make two highly hydrated pizzas, the Core remains the only one to state 500 g, but plan to watch the hook and adjust the speed rather than starting the machine and walking away.
Count your dough balls before counting speeds
With 250 g dough balls, the stated limits give a very simple picture.
| Planned evening | Total dough | Halo Core | Halo Pro |
|---|---|---|---|
| 2 pizzas | 500 g | Stated minimum | Below the stated minimum |
| 4 pizzas | 1 kg | Within range | Stated minimum |
| 6 pizzas | 1.5 kg | Within range | Within range |
| 10 pizzas | 2.5 kg | Stated maximum | Within range |
| 12 pizzas | 3 kg | Two batches | One batch |
| 20 pizzas | 5 kg | Two batches | Stated maximum |
This table gives an order of magnitude, not a recipe promise. Flour, hydration, temperature and order of incorporation change the hook’s work. One large event a year does not necessarily justify the Pro. Two batches in the Core remain possible. The Pro avoids splitting the dough when batches from 3 to 5 kg are routine.
What a batch close to the Pro’s maximum shows
German merchant pizza1.de published a session with 2,612 g of flour, 1,828 g of water, salt and yeast: approximately 4.53 kg of dough at 70% hydration. Because pizza1.de sells the Halo Pro and then claimed commercial exclusivity, we look at the sequence rather than its verdict.
In this session, kneading lasts about sixteen minutes and reaches 260 rpm. Towards the end, the machine becomes louder and moves slightly. It nevertheless finishes the batch. The dough then passes the windowpane test, which stretches a piece until it forms a thin film without tearing, as shown in the video (watch from 06:20).
This sequence shows the appliance completing this large batch. One session says nothing about lifespan, other flours or comfort at 5 kg with every recipe.
Dough temperature still needs watching
A motor can continue turning after the dough becomes too warm. Ooni says that its motors are designed for long kneading, but continuous friction still warms the dough.
Boulangerie Pas à pas publishes two Halo Pro kneads with the same formula: 1 kg of flour, 650 g of water, 18 g of salt and 8 g of fresh yeast, followed by four minutes at 30% and six minutes at 60%. The first dough finishes at 28.6°C. For the second, the water is lowered to 11.9°C and the dough finishes at 26.4°C (see the first reading at 13:20 and the second at 17:48). The video was made in collaboration with Ooni and contains an affiliate link.
This pair does not measure the Pro’s general performance. It makes one point very concrete: keeping the same timer does not keep the same final temperature. The starting water and your kitchen matter more than the presence of a display.
Eater used an appliance sent by Ooni and publishes paid links. Its first bread dough emerges warm enough to accelerate fermentation. The writer tries again with cold water. After eight minutes, the dough comes out at room temperature and ferments correctly. The page gives neither exact quantities nor temperatures, so we derive no universal rule from it.
WIRED, for its part, reports over-kneading two shokupan doughs—a very soft Japanese milk bread—during two months of use. The Pro’s timer stops the machine at the chosen time. It detects neither gluten development nor dough temperature. A thermometer, suitable recipe and observation of the dough remain more important than the number of speeds.
The bowl is not necessarily your proofing box
The Core’s 2.5 kg describes its kneading capacity. The dough then increases in volume. T3 reports that dough for three pizzas was already approaching the top of the bowl after fermentation. The page contains affiliate links and gives neither the exact quantity nor protocol.
Plan for a large enough box, especially for a long fermentation or a batch close to the limit. The removable bowl makes transfer easier, but does not have to contain the full volume of risen dough.
Which model should you choose?
Take the Halo Core if your usual batch contains two to ten 250 g pizzas. It starts at 500 g, weighs roughly four kilograms less and cost less on the check date. It is the easiest format to use at home.
Move up to the Halo Pro if you often exceed 2.5 kg, prepare several batches in succession or genuinely plan to use the timer. Do not choose it for its 750 W alone. You must also accept its one-kilogram minimum and find a stable place for a 14.6 kg appliance.
For two occasional pizzas, keep your money if hand kneading or an appliance you already own works for you. A spiral mixer does not correct poorly chosen flour, overheated dough or badly planned fermentation.
Check before ordering
- The weight of your usual batch, not one exceptional evening.
- Permanent worktop space and clearance to raise the head.
- The capacity of the proofing box used after kneading.
- Your target dough temperature and how you will cool the water in summer.
- The genuine value of the timer and whisking accessories.
- Stock, price and warranty conditions in France on the purchase date.
Limitations of this analysis
We have not tried these mixers ourselves. The Halo Core had only a few weeks of history on 24 August 2026, and no independent source compares both Halo mixers with the same flour, hydration, final temperature and several repetitions.
The sources assembled here do not distinguish noise, consumption or wear. Our preference for the Core comes from its more practical dough range at home.
Where to buy
Made your choice?
Official stores and Amazon.fr are listed for the products in this guide. Check the seller, exact model, variant, included accessories and delivery terms before ordering.
Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases. Manufacturer links are not paid.