Can I Use My Ooni Pizza Oven In Winter

What does that translate into for the end user? Fyra 12 uses a lot pellets. It always needs more. It takes a lot more effort to maintain the flame needed for cooking more than one slice of pizza.

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).

We've enjoyed our Ooni Fyra Pizza Oven since it arrived. Since then, we've spent many an afternoon and evening enjoying garden pizza parties together as a family. And when lockdown rules allowed us access to our garden, we cooked delicious pizzas for all.

Two things I have to complain about the design are the peephole at the door that allows you to check on the cooking pie but not let out heat. It is too small to see through. The firebox in the back is too small so it's hard to keep a steady flame.

These accessories can quickly increase your pizza oven's cost.

The Ooni Fyra is very similar to its predecessors as well as the new Ooni models. It still retains the Ooni Fyra's classic dome shape which is a hallmark design of Ooni pizzeria ovens. It is similar to Ooni Karu's and Ooni 3 models in that it has a chimney.

I love the simplicity of using the oven. It's easy to use the wood pellets and fire starter combination. As long as the hopper is full (and not, as I did once, leave it empty for 45 minutes), the oven will produce consistent, high temperatures. Although I was initially nervous about getting the Fyra into the oven, not knowing how to properly maneuver it around, or if I would ruin dinner, the process was very intuitive. All the flavors in your cooking are available to you even if you have never used a live fire.

We were now ready to cook the next night! My husband prepared a large batch of pizza dough. We turned our outdoor table into a pizza oven. We have made many pizzas ourselves, although we do need to bake them in the oven.

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.

The Fyra 12 is easy to light: load the hopper with pellets, ignite the fire starter, add more pellets, sit back and drink a cold beverage. It also preheats fairly quickly. On average, the Fyra 12 takes about 15 minutes to reach the ideal temperature (900 to 950 degrees Fahrenheit), assuming the weather cooperates. For Neapolitan pizzas, you want your oven at 950 to 1,000 degrees.

The first few pizzas I made didn't turn out the way I had hoped. They were burnt on the one side and not properly cooked on the other. The kids weren't impressed with the first pizzas we made. They were not as good as those at Franco Manca, according to the general conversation.

When the oven arrived at home, I prepared a batch of dough and carried it up to the roof. The rest--trials and errors, many pizzas on multiple rooftop parties and lots of compliments--is history.