Ooni Fyra Vs Karu

Ooni recommends that the Fyra be run at full temperature for 30 mins to remove any food.

My suggestion is to have two chefs -- one who is focused on flame management and the other who is focused on cooking pizza. With all the variability in heat, it's important to have an infrared thermostat.

After the dough had been rolled out, I laid the base on the pizza pan before adding the toppings. To avoid the pizza base sticking to the peel, flour it well. Toss your toppings on top of the pizza.

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.

You will need to wait until your oven cools down before you can place the cover or store 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.

Ooni Fyra 12 can be used to cook other items, provided that you have the right cookware. Ooni has recipes for duck breasts and banana bread on its website. You cook these the same way as you would in a wood-fired oven, rotating to ensure that every angle is equally exposed to the heat source. You can use a small cast-iron skillet to do this, but the handle of your skillet will stick to the oven. Ooni has a cast iron skillet with a removable handle that will allow you to rotate the food in the pan. This is too fussy. The pan is small and flimsy, IMO. I'll stick with pizza.

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.

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.

Once the dough was rolled out I placed the base onto the pizza peel, before adding the toppings. To prevent your pizza base sticking, make sure that the peel is very well floured. Place your toppings onto your pizza.

All these attributes make Fyra 12 appealing to a few different types of cooks.

To make my maiden pizza adventure, I purchased all-natural wood pellets and fire starters from a local hardware shop. It initially worked well. The oven did not reach the temperature claimed on the website and took 4-6 minutes to cook each pie. The Ooni brand starter and hardwood pellets were much more powerful and lit up much quicker than the original Ooni brand. I was able to cook the same pizza in just 1-2 minutes.