Ooni Fyra Pizza Oven Klarna

The chimney can be removed and used to circulate the air in the oven. You will also find the pellet hopper on the backside of the chimney. It is nearly twice the size of Ooni 3’s hopper, but it is taller.

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.

The Fyra lives up to its promise of portability. The chimneys can fit in the oven cavity, and the legs can be folded up. It is lightweight at less than 20 pounds and has a powder-coated exterior that is scratch-resistant and durable.

The oven's ease of use is my favorite feature. The fire starter and wood pellets are so easy to use. You will enjoy consistent, high temperatures if the hopper is filled up (and don’t forget it, like I did one time). The Fyra was a new experience for me. Although I was apprehensive about moving the pizza from the peel to the oven and not properly positioning it, or making dinner more complicated, the entire process was simple. You get all of the flavorful benefits from your cooking without ever touching a live flame.

Does it deliver high-quality pizza? Is it simple to use? Is it able to travel on its own? To find out, I tried it for over a month.

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.

I will admit it, the first few pizzerias I tried didn't come out as I expected. They were burned on the edges and not cooked well on the inside. My experience was not good. The general consensus was, "These aren't as tasty as the ones at Franco Manca."

Ooni suggests running the Fyra on full heat for at least 30 minutes to eliminate any excess food.

Ooni Fyra 12 makes it easy to cook pizza. You simply need to roll your dough on a floured pizza sheet and then, after about 15 minutes, slide the pizza onto the oven. You should cook your pizza at full temperature (Ooni suggests 950 degrees F, which you can test with an infrared thermometer). After that, rotate the pizza about 30 seconds until both sides are near the fire. The pizza will be puffy, evenly charred and ready to eat in about one to two minutes.

These are the facts about my life, that I would tell an adoption agency if I was buying an outdoor pizza maker. My roof is accessible from which I use a small charcoal grill. But it isn't finished and a little slanted. There is one table, but that's about it. There are no outlets. No gas hookup. There are very few people around. Also, I hate the idea of using propane tanks because they freak my out. The less work it takes to keep this oven running, the better. With all this in mind I went to Ooni’s Compare Ovens Page and decided that the Fyra 12 was the perfect match.

You can cook with the Ooni Fyra Pizza Oven by placing it outdoors. This tray will become the firewood. Once the fire is blazing (about 15 minutes; you can see through the window at the top of the oven to verify), you will add fuel to your pellet hopper to ensure that the fuel continues to flow into the fire. The hopper should be full of pellets for about 15 minutes. You must replenish the hopper regularly if you want the fire's strength to last. If you don't think about it, the temperature will drop and cannot be fixed with more pellets.

Once the dough was rolled out, I placed the base on the pizza peel before adding the toppings. You need to make sure the peel is really well floured to avoid your pizza base sticking to it. Add your chosen toppings (go light on the tomato base if you don't want a soggy pizza) and then slide your pizza onto the stone in the oven.