Ooni Fyra Outdoor Pizza Oven

First, you will need to remove the chimney cover. Next, remove and replace the chimney cap. I followed the directions and used around two handfuls to get me started. Add a firelighter, such as the Ooni ones that were provided, to the front of grate. Light it and push it into the back.

I preheated the Ooni Fyra for 30 minutes, then let it cool off. After that, I wiped the inside with a dry kitchen towel. Ooni tells me that this is essential to do to remove any residues left from the manufacturing process.

One of my favorite parts of cooking and eating outdoors is how little cleanup there can be. Not so with the Fyra 12, where soot buildup is a common occurrence (even with a well-oxygenated flame). There isn't just one thing to wipe down, either. The Fyra 12 has two chimneys — one for smoke, the other for pellet-loading — each with various removable parts, and all of them are filthy after a cook. Thankfully, the pizza stone itself stays relatively clean, requiring little more than a quick wipedown after use.

In general, pellets have a lot going for them. As mentioned elsewhere, they and they burn very efficiently (though this last point is debatable when cooking at the high temperatures needed for proper pizza-making).

You do need to wait for the oven to cool down completely before storing it or placing the cover on it.

The Fyra 12 is very easy to light. Simply load the hopper of pellets, fire up the starter, then add more pellets. After that, just relax and enjoy your cold beverage. It also heats up very quickly. The Fyra 12 heats up in 15 minutes on average to reach the right temperature (900 to 950 Fahrenheit), subject to weather conditions. Neapolitan Pizzas should be baked at 950 to 1000°F.

Before cooking pizzas in the Ooni Fyra I ran it for 30 minutes at high temperatures and allowed it to cool down, before wiping the inside with dry kitchen towel. Ooni says this is important to do in order to remove any residues from the manufacturing process before cooking in it.

What does that mean for the end user? The Fyra 12 eats through a lot of pellets — and it always needs more. Maintaining the proper flame for cooking more than a single pie takes a lot of focus taken away from the actual pizza part of pizza-making.

Fyra 12 can be amazing, but there are some caveats. Ooni's pellets and firestarters are a must. This is annoying but it will make your pizza taste great. It is essential to ensure that the hopper does not become clogged if you make multiple pizzas. If you can bear to keep these things in view, I cannot recommend it enough. The Fyra 12 is the simplest wood fired pizza oven you can find. It produces amazing results in a compact and sleek package that can be stored away when not in usage. I am excited to continue using the Fyra 12 and plan to have a pizza party with my parents when they visit next month. That is a testament to how well it works. I could take them anywhere in New York City to get pizza. But the good stuff you can make at home is even better.

We have also replenished the wood-pellets for the pizza oven. We chose to stick with Ooni's hardwood pellets, which we received originally. They worked well. It's very economical to run the oven, as the pellets last us for 10kg (PS19.99).

You can find almost every Ooni-branded accessory for your Ooni Fyra, including pizza oven covers, pizza peels, and serving boards. The list of accessories is impressive, including thermometers and trolley table topper stations and topping stations with compartments for your favorite toppings.

A great part of outdoor cooking is the minimal cleanup. Fyra 12 is different. Soot buildup even with well-oxygenated flames is common. It's not enough to clean one part. Fyra 12 features two chimneys. One is for pellet-loading and the other is for smoke. The pizza stones are easy to clean.