Although I was initially surprised at the size of the Ooni Fyra Pizza Oven, it has proven to be its main benefit. It's lightweight and portable.
Does it deliver high-quality pizza? Is it easy-to-use? Is it safe to use on the road? I had to test it for more than a year before I could make a decision.
Here are some facts about my life that, if purchasing an outdoor pizza oven were like getting a puppy, I would provide to the adoption agency: I have a roof that I can access where I occasionally utilize a tiny charcoal grill, but it is unfinished and a little slanted. There is a table up there, but that’s it. No outlets. No gas hookup. Real sparse vibes. Additionally, I do not like the idea of using a propane tank because they freak me out. The less I have to do in order to keep this oven lit and operational, the better. With all of that in mind, I referred to Ooni’s Compare Ovens page and determined that the Fyra 12 was the match for me.
A tip is to be careful when removing the oven's door to turn or remove the pizza. A slight wind gust can cause a backdraft and the oven will flash. While it is not a concern for anyone cooking pizzas in the oven, you should make sure that the oven's rear is away from children.
With that in mind I placed it on a raised wooden dining table on our outdoor space. It is protected by a wall and fence on two sides, making it ideal for keeping out the wind.
Let's be clear: Outdoor pizza ovens are not cheap. The price range for middle-of the road options is anywhere from $500 to $1,000. The Fyra 12's sticker price is $349, $50 less than Ooni’s gas-powered Koda 12 ($399), and $350 less than the larger, more expensive Karu 16 ($799). This model can also use different fuel types and carries an approval seal from Associazione Verace Pizza Napoletana, an international organization that preserves and preserves Neapolitan pizza-making tradition.
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.
But, as with any pizza oven the Fyra 12 will need fuel. Fuel is expensive. Ooni sells bags 20-pound for $25. There are cheaper options, however, and any brand will suffice. Grab some fire starters, while you are at it.
You can adjust the chimney vent to increase heat in the Ooni Fyra. The chimney vent can be opened and the chimney cap removed. This will increase the oven's internal airflow and raise the temperature.
I also received a bag of Ooni Premium hardwood pellets and an Ooni 12″ classic pizza peel to help us get started.
The Ooni Fyra 12 is a relatively small pizza oven that, under the right conditions, can cook 12" pizzas and the fuel hopper, which is where you add wood pellets to keep the fire burning. To operate the oven you need a thin pizza peel, all-natural fire starter, and wood pellets, all available through Ooni but not included with the purchase of a Fyra 12. (They do offer all of the above, plus an infrared thermometer and waterproof carry cover, in one bundle.) As of publication it is the least expensive Ooni oven, at $349, and it comes with a three-year warranty.
Ooni recommends that the Fyra be run at full temperature for 30 mins to remove any food.
The Fyra, like the Ooni 3 or Ooni Karu has a door that helps retain heat in the oven. The handle is made of glass and keeps it cool even when the temperature rises. Once the door is opened, it doesn't get in your way. It can be hung at the bottom to allow you to slide your pizza inside.
The Ooni Fyra looks just like its predecessors, and all new Ooni models. It retains the classic Ooni dome shape, which is a hallmark of Ooni pizza ovens. It has a chimney that is similar to the Ooni Karu or Ooni 3 models.
The assembly of the Ooni Fyra Pizza Oven was easy. This assembly was easy for me as I have zero patience with following instructions (my Ikea flatpack meltdowns were quite legendary in my house).
The next evening, we were ready to go! After making a huge batch, my husband and I turned our small garden table into a pizza maker. We have made homemade pizzas before.
If there’s one thing that’s become the must-have garden accessory of lockdown, it’s outdoor ovens like the Ooni Fyra pizza oven. It’s easy to see why too. With restaurants closed, the promise of being able to cook restaurant-quality pizza without having to leave the comfort and safety of our own gardens has made them one of the most in-demand items of the last 12 months.
You can purchase an Ooni infrared thermometer to make sure it is at the right temperature. But, it doesn't have to be essential if your goal is to bake pizzas in the oven. After several times in the oven, I was able see when it was heating up.
Ooni Fyra, the Ooni 3's successor, is now available. It was the Ooni 3's most beloved model. This oven uses wood pellets instead of its predecessor and has seen several performance improvements as well as a new design. You will find a taller, more fuel-efficient hopper and a viewing hole. Also, it has a more robust shell that holds more heat than the Ooni. The pizzas made with it were amazing, although they took some time to perfect. Other things that we enjoyed were the small cooking surface and compact nature, as well as the ability to use virtually any type or wood pellets. It was initially a bit difficult to lighten and use.
You will need to wait until your oven cools down before you can place the cover or store it.
The Fyra, like the Ooni 3 or Ooni Karu has a door that helps retain heat in the oven. The handle is made of glass and keeps it cool even when the temperature rises. Once the door is opened, it doesn't get in your way. It can be hung at the bottom to allow you to slide your pizza inside.
We've also replenished the wood pellets for the pizza oven, choosing to stick with the Ooni-branded hardwood pellets we were originally sent as they worked so well. A large 10kg bag of pellets (£19.99) has lasted us a long time, so it's not expensive to run the oven.
Ooni's pizza oven is hard to miss. The Ooni pizza oven company is based in Scotland and was first introduced in 2012. It has seen tremendous growth in popularity over the years. Five models are available, with prices ranging from $349 to $799. They include gas-powered pizza ovens, such as Ooni Koda 12, and multi-fuel pizza ovens, like the Karu 16. These ovens can be used with propane, wood, charcoal or propane. All models are suitable for outdoor use. It seems that there is an Ooni available for everyone, no matter what outdoor space they have (photos of camping trips cookouts and fire escape pizzas are featured on their Instagram). I chose to make that bet.
Cooks who dream of churning out pies for a big party should stay away from the Fyra 12. This is an oven for small groups even then, the ash buildup after three or four pies was so immense that the oven struggled to get hotter than 500 degrees Fahrenheit. The result? Pizzas that took longer to cook and didn't come out with the right texture.
Amazing stuff. It took 10 minutes to unpack everything, read through the instructions, and then set it all up.
Ooni's cheap pizza oven is a lot fun. However, some cooks might find it difficult to master the recipe.
The Fyra 12 is like any other pizza oven and requires fuel. But fuel costs money. Ooni sells 20-pound bags starting at $25. But, you can find cheaper options. Any brand will work. Get some fire starters while you are at your local store.
Ooni Fyra 12 also allows you to cook other dishes, provided that your cookware fits in the oven slot. Ooni also offers recipes on its website, such as banana bread and duck breasts. The Ooni Fyra 12 can also be used to cook other foods. This will work with a tiny cast-iron skillet. However, you will need to take the skillet out and turn the food inside. The handle of the skillet won't stick to the oven. Ooni, however, has its own cast-iron skillet that can be removed. I don't like this (the pan is also small and fragile, IMO) so I will stick with pizza.
Many pizza enthusiasts believe a wood fired oven is the absolute best way to create the most authentic pizza. Wood fired ovens cook by trapping heat. You do not cook your pizza from the heat of the fire. Instead, you heat up the bricks and walls of the oven, which allows the oven to reach very high temperatures. 8 Oct 2019