Ooni Fyra 12 Wood Pellet Pizza Oven - Portable Outdoor Pizza Oven, Woodfired & Stonebaked Pizza Maker, Countertop Pizza Oven Grill, Cook 12 Inch Pizzas and More, Pizza Cooker For Outdoor Kitchen

The Ooni Fyra 12 has completely transformed pizza night at our house. It’s lightweight, easy to set up, and cranks out delicious, wood fired pizzas with that perfect crispy crust in just a few minutes. Once you get the hang of the pellet loading and timing, it becomes a smooth process.I love how portable it is—it’s great for backyards, camping, or any outdoor cooking setup. The 12 inch size is ideal for personal pizzas and the stone gives you that authentic, charred-bottom finish you just can’t get in a regular oven.There’s a small learning curve with managing the flame and timing your pizza rotations, but it’s absolutely worth it. I’d recommend this to any pizza lover looking to bring wood fired flavor to their own backyard.

I bought an Uuni 3 pellet-fired pizza oven nearly six years ago, and got a lot of use out of it until the door rusted out and [the renamed] Ooni company had no spare parts. I looked at all the Ooni models and chose this most basic model because I don't want to burn fossil fuels; pellets seem a lot lower impact than kiln-dried kindling or charcoal; and the pellet fires are said to be easier to start and keep going. While I was really tempted by the nice hinged glass door and built-in thermometer on the Karu 12G, pellets pushed me to this Fyra.This oven is a lot like my old Uuni 3 so my learning curve has been pretty shallow, but this oven is also noticeably better than the old one. It heats up faster; gets hotter; and stays hot with a lot less attention than the old version. Plus, they've added a damper so you can start the fire with the damper open so the stone will get nice and hot all the way though, then calm the fire down so the top of the pizza won't scorch while the crust is cooking perfectly. You can look through the peephole on the door to see the fire adjust as you shut the damper, then open the door and slide your pizza in once the flames are at about 10%.You have to turn your pizza faster than you will believe, but the results can be amazing. I could never ever cook a calzone on the Uuni 3 - the hot air flow even an inch above the stone burned the top crust every time. The 2nd photo is of my 1st calzone in the Fyra - there's some cosmetic charring (because I still didn't turn it quite soon enough) but not enough to affect the taste.

We had trouble with it at first, but this thing makes AMAZING pizza!I’m writing this to encourage anyone who also has trouble, or who reads these very varied reviews, and doesn’t know what to think. As I said, we had trouble getting this to work. But once it did, the pizza was savory, rich, truly amazing. Every taste in it seemed amplified — cheese, sauce, pepperoni, mushrooms. A stellar experience.We argue about pizza in our family, with our 11 year-old son liking mass market brands, while my wife and I like indie pizza places. But we all agreed that this was the best pizza we’d ever had.And yes, the trouble we had. Too much smoke. The fire went out. Couldn’t pour in more wood pellets, as the instructions told us to, because the old ones blocked the hopper. When finally we got it going again, it took forever to make the first pizza.But then it kicked in, full blast. No smoke. Steady red glow inside the oven, as seen through the back. Now we could make pizzas almost on an assembly line. Maybe not just one minute each, but still pretty quick.We might not have followed all the instructions, our bad. But once the pellets all burned, it was easy to pour in more. So follow the instructions, be patient, and trust that everything will work.We still have things to learn. How long to keep the pizza in, and how often to turn it, so it bakes evenly. But these feel like fine points. Our first night using it, and the pizza was spectacular.We wondered if this would only be a toy, a novelty we’d get tired of. But it seems like a keeper. Something we’ll use a lot.

Still figuring this ooni fyra pizza oven out. Results have been mixed but when it works ... it works amazing.When it doesnt is where a learning curve is needed. We have struggled to keep the fire going, issues with the temp dropping very quickly while a pizza is in the oven, various struggles from the hopper getting jammed up and figuring out how to reliably maintain good airflow.You really have to baby it, and forget filling the hopper and letting it gravity feed...we always end up with a smokey mess and no real way to pull out the screaming hot fire box to fix the issue (wish there was a handle on the firebox like there is on the front door).When things are going right, yes you get delicious pizzas that cook in just about 1 minute, so you need to be watching them to turn them every 15 seconds or so, which makes this a two man operation.One person to man the hopper/fire, and one for watching and turning pizzas.As we have used it for about a month now (4 times) we have gotten the hang of things a little more each time but it definitely takes a learning curve and some serious care and attention.Do not try and run this solo, as it is screaming hot, and reaching from front to back to fill the hopper makes it all to easy to touch the front chimney as I did, leaving a nasty burn on my forearm. Not the ovens fault this was totally operator error.Make sure if you are running solo and don't have someone to fill the hopper, you don't be like me and try to reach it from the front, just walk to the back and stay clear of the front stack. I know that sounds obvious but from someone who is confident cooking with fire, it got me good👍 be cautious is all.Overall I would love to give this 5 stars but it is trickier than I thought it would be, and as I said I am a confident and skilled cook, but am struggling to get the hang of this, it will take some effort to get comfortable with the various quirks and feel for the flame. Maybe it is the pellets I need to get used to as well as we use charcoal/wood and gas for our grilling and have not previously used any pellet fuel which so far we have found to be finicky to manage. Hopefully we figure this out because I envisioned many a pizza party on the deck this fall but am in now way ready for prime time on this contraption yet.Will come back and edit if I ever get the hang of this hopper/pellet system.Also, should mention that I love the foldable legs, makes it easy to slide on to the bottom shelf of the grill cart to cover and store. That being said I wouldn't call this portable. We took it to my in-laws just a few miles down the road for a poolside pizza day...It's heavy and bulky and taking it on vacation would be more of a Hassle than it is worth. We thought it would be good to take down to our shore house, and if it ends up being awesome, maybe I will just buy one to keep down there, but after one use, both stacks of course are totally black, and touching anything on the exterior will transfer that black residue, making it messy even when totally cleaned.... so without an actual dedicated carrying case, I don't see this being easy to transport.