Ooni Fyra Pizza Oven Kemah

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.

Overall, pellets have many advantages. They also burn very efficiently as previously mentioned (though this last point can be debated when cooking at high temperatures to make pizzas).

The Ooni Fyra can be cleaned easily - another plus point. Once the oven is cool down (which can take several hours), remove the grate, and then empty the ash. I like to wipe the pizza stones with a kitchen towel to get rid of any food residue. The exterior can be cleaned with a clean cloth and soapy water. It's that simple! It takes little effort.

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.

We've been enjoying our Ooni Fyra Oven pizza oven for many afternoons and evenings. Then lockdown rules made it possible to have other people in our garden so we enjoyed making pizzas for everyone.

However, the main question about the Fyra 12 at the end is whether it can cook a top-quality pizza. You can answer yes, but you will need to learn how to navigate its quirks.

It's difficult to tell when your pizza oven is ready to cook because it doesn't have a built-in thermometer. However, I found that 15 minutes was enough time for it to heat up in most conditions. It's possible to see rolling flames through the viewing window. This is a good indicator that it's ready to cook.

Don't be fooled if it is small. This pizza oven has the ability to make delicious pizzas at a fraction of the cost of traditional pizza restaurants. It's been a wonderful addition to our outdoor entertaining set-up and we cannot wait to get it back in action this spring and into the summer.

To cook with the Ooni Fyra pizza oven, you must set it up outdoors on a flat surface light the fire starter and slide the tray back into the body of the oven. This will be the base of your fire. After it’s blazing (15-ish minutes, you can peek through a peephole at the front of the oven to check), you’ll add more fuel to the pellet hopper to keep a constant flow of fuel feeding down into the fire. A hopper full of pellets lasts about 15 minutes, and you must constantly replenish it if you want the fire to stay strong. Forget about it for too long and the temperature will drop, which cannot be fixed by simply adding more pellets.

These are facts about me that would make buying an outdoor pizza oven like adopting a puppy. I have a roof I can access that allows me to use a small charcoal grill occasionally, but it's unfinished and a bit slanted. There's a table there, but it's all. There are no outlets. There is no gas hookup. You will feel a lot more peaceful here. A propane tank is something I don't like because it freaks me out. The more I can do to keep the oven running and lit, the better. With this in mind, Ooni's Compare Ovens page was helpful and I found the Fyra 12 to be the right match.

Let's just get this out of the way: outdoor pizza ovens don't come cheap. Even middle-of-the-road options can cost anywhere from $500 to $1,000. The sticker price of the Fyra 12, however, is $349 — $50 less than Ooni's gas-powered Koda 12 ($399) and $350 cheaper than the bigger, top-of-the-line Karu 16 ($799), which can use different types of fuel and also carries a seal of approval from the Associazione Verace Pizza Napoletana (the international body that protects and preserves the tradition of Neapolitan pizza-making).

You can see that the Ooni Fyra has received over 1000 reviews from users on the Ooni site. Many people praise the ease of setting it up, its high-quality materials, and its portability. It is evident that the quality of the cooked pizzas impressed people.