What Else Can You Cook In Ooni Fyra

Here are some facts about me, which I would share with the adoption agency if I bought an outdoor pizza-oven. There is a roof over my head that I can access, where I sometimes use a charcoal grill. However, it is unfinished and slightly slanted. There is only one table on the roof. No outlets. No gas hookup. The atmosphere is very sparse. I am also not a fan of the idea to use a propane tank. They freak me out. The less I have that I need to do to keep this oven operational and lit, then the better. With all that in mind, Ooni's Compare Ovens page helped me to decide that the Fyra 12 was the best match.

Ooni suggests that you run your Fyra at full heat for 30 minutes to get rid of any leftover food.

You can keep checking to see how well it's burning using the viewing hole in the door of the oven. Once the first set of pellets are ignited and burning well, you can gradually add more pellets to the fuel hopper on top of the oven, until the hopper is full. The hopper automatically feeds the pellet into the oven, so there's no need to push them down. You do need to make sure you regularly top up the hopper when you're cooking to maintain the oven temperature. A full hopper of pellets lasts around 15 minutes.

The Ooni Fyra 12 portable oven pizza oven is lightweight and compact. It can be carried up or down from the roof whenever needed. This is the cheapest model that the company sells. It can be fueled with wood pellets that you put into the hopper at the back. You can't light flames, arrange charcoal or logs or touch a propane tank.

There is no built-in thermometer so it can be difficult to know when the pizza oven has reached the desired temperature. I found that it took 15 minutes for the oven to heat up. You can check the viewing hole to determine if rolling flames are visible. These flames extend up along the roof of your oven and indicate that it is ready for cooking.

First, remove the main body from its box. Then, open the legs that support the main part. You then insert the grate before you place your pizza stone in its base. The main chimney (the larger, higher section at its front) is then inserted and locked into place. Next, the fuel hopper (the smaller, back-facing cylinder) is inserted. Finally, you can close the door with the chimney cap.

When it comes to backyard pizza ovens, Ooni is the brand to beat, and the Fyra 12 ($349) is the cheapest model it makes. The Fyra 12 is also Ooni's most portable option. It weighs 22 pounds and uses dry hardwood pellets as its fuel source, which are naturally easier to transport and widely available for purchase at grocery and hardwood stores around the U.S.

For my maiden pizza voyage, I sourced all-natural fire starters and organic wood pellets from a local hardware store, which initially seemed to work fine. But the oven never reached the temperatures that the website claimed it could, and it took more like 4-6 minutes to cook each pizza. When I used the actual Ooni branded starter and hardwood pellets, the fire lit much faster and was much stronger, to the point that I could cook the same dough in a fraction of the time (1-2 minutes total).

These accessories can quickly raise the cost of your outdoor pizza oven.

It takes a certain skill to get the pizza off of the peel. You'll soon learn the art of gently removing the pizza from the peel.

They all have a different feel and it is difficult to learn. My theory: A lot of this is due to the small firebox discussed in the previous section.

What they it's all feel, and the learning curve is steep. My theory: a lot of that comes down to the small fire box mentioned in the previous section.