Ooni Fyra 12 Wood Fired Outdoor Pizza Oven (Pros + Cons)

Uuni/Ooni combines state-of-the-art technology to produce some of the most incredible pizza ovens, pans, and fire starters. The Ooni Fyra 12 Wood Fired Outdoor Pizza Oven, which replaces the Ooni 3, is small, stylish, and ideal for beginners. The Ooni Karu 16 is a more effective, more opulent option if you’re looking for anything.

Since everyone has different preferences, I have included every product’s positive and negative aspects in my reviews. This will allow you to decide which characteristics are most essential to you. Perhaps you value a compact, portable oven for taking to family barbecues. Or perhaps you want a basic stove without having to shell out a bundle for extra features you won’t use. Maybe you want to consume more money for convenience and quality as I do.

Ooni Fyra 12 Wood Fired Outdoor Pizza Oven

The Ooni Fyra is the ideal pizza oven to purchase if you’d prefer not to deal with propane. It uses the same wood pellets as grills like the Traeger Ironwood 650 and runs on them, yet it can still reach temperatures of up to 950 degrees (we measured more than 1,000 degrees on occasion). Additionally, you can transport it almost anywhere due to its modest size and 22-pound weight.

Pellets can be poured into the feed tube in the oven’s back to maintain the fire. The Fyra produced attractively lipped Neapolitan-style pizzas in about 90 seconds; however, temperature control was trickier than propane-powered ovens (you had to adjust the flue damper little bits to reach the temperature you wanted).

Design & Build

A chic compact pizza oven with a simple setup process is the Fyra 12. Remove it from the packaging, extend the legs, and slot a few components into position. That includes the fuel tray, chimney, pellet hopper, pizza stone, and flame keeper.

Due to the pre-built nature of the oven’s main body, you can start using it immediately. Additionally, lighting couldn’t be any simpler. Fill the fuel tray with pellets using the chimney cover as a scoop, use a firelighter, heat it, and slot it in the back.

The Fyra 12 heats up to cooking temperature in around 15 minutes, and you can add pellets to the hopper after the fire is burning smoothly (you can see this through the tiny peephole in the door). This means that fuel is supplied to the fire as the pellets burn down; if you’re cooking for a while, you merely need to top it off occasionally.

The Ooni exudes quality with features like the stainless steel chimney and the insulated, powder-coated carbon steel casing, and the silver and black colour scheme looks chic.

The Fyra 12 weighs only 10 kg, making it easy to move around the yard. Although it can be kept outside in light rain, it’s best to acquire the appropriate cover. It even has a bag for the chimney and hopper and carries handles that make it simple to transport to the beach, a friend’s house, or camping. This is kind of like a tiny raincoat for it.

The Mechanics

Remember that the objective is to create a confined, high-heat habitat. To start with, you need fuel to produce heat. Wood cooking pellets are widely used today, readily available at any supermarket, and frequently available in your choice of wood type to impart diverse flavours. Ooni has its brand of premium pellets, of course, but there are many options available on the market, making this step of the process quite accessible.

Simple gasoline delivery technology is used. Your starter tray can also be used as the ash hopper. Add an explosive starter and a few handfuls of pellets to the tray before lighting them. Alternatively, you might use a torch to ignite the flame quickly.

Put the tray in position and allow the pellets to burn thoroughly in either case. This is a crucial action. When the cooker is functioning smoothly, it works pretty quickly, but starting with patience will pay off.

Use the included scoop to pour more pellets via the hopper after you have a good flame this is a brilliant idea in and of itself. You’re ready to go, and in 15 minutes, your kitchen should be at least 900 degrees.

Ease Of Use

Although we know nothing is flawless, this pizza oven is pretty good. We learned a few things about using it and keeping high temperatures during several pizza cooks. The pellet hopper shouldn’t be filled to the top because doing so could cause it to feed too many pellets, resulting in excessive smoke and unpleasant flavours.

Every 10 to 15 minutes, you will burn around half a pound of pellets. The pint-sized Mason jar, which can store roughly a half pound of pellets, works just as well as the scoop for getting the pellets neatly into the hopper. A reliable way to transport and track your pellets. Having your fire go out is undesirable because it is a bother. Get used to feeding pellets regularly, but since the process is quick overall, we don’t mind the compromise.

The pizza will cook in less than 2 minutes, so you should pay close attention during the entire procedure. Usually, you should give the surface 5 minutes to restore its temperature between pizzas. Get an infrared thermometer so you can also check the stone’s surface temperature.

Performance

The Fyra 12 is simple to use once you grasp it, but is making pizza equally simple? Well, no, but that doesn’t make the pizza oven awful; it simply requires a little bit of getting used to if you’re a beginner.

If you don’t own a digital thermometer, you’ll have to rely on the Fyra 12 to be at the proper temperature after 15 minutes of heating up and then monitor how hot it is during your session.

The first pizza I made had a little scorched crust, probably because the pizza stone had gotten a bit too hot. The next few turned out beautifully; however, the fifth one took a while longer than the promised 60 seconds. As suggested by the name, you can make 12-inch pizzas.

In light of this, maintaining a constant temperature while ensuring the hopper has enough pellets might be challenging. There are also more aspects, such as airflow, which you may regulate using the vent in the chimney, albeit you can’t touch it without gloves because the adjustment handle is made of metal.

However, with a stated temperature of 500 degrees Celsius, it usually does. The Fyra 12 does go through the pellets quickly, so it’s a good thing you can cook pizzas quickly. Unfortunately, I didn’t have a thermometer to check. Ooni claims that 3kg will last 2-4 hours, but you’re better off getting the 10kg, which is barely double the price of 3kg.

Ooni provided me the official 12″ perforated peel to get pizzas into and out of the oven. It would help if you viewed this as a necessary buy since there isn’t a viable alternative. It should be noted that flipping the pizza while cooking requires the turning peel, which costs £49.99.

With a pallet knife, it was simple enough for me to flip the pizza over on the large peel. You must either count (I did about 20 seconds on each side) or use the peephole I stated before to check on the pizza’s progress. However, it can be challenging to see the pizza clearly because the door is solid.

Pizzas turn out well, with bubbling cheese and a crispy crust with hints of smokey burnt parts, except the first one’s slightly overcooked base. You get an authentic wood-fired flavor from the fire, which a gas oven, let alone an electric one, cannot even come close to reproducing. The flames of the fire cover the oven’s roof.

Editors Rating

4.6 out of 5 Stars

Testing

I have tested Ooni fyra 12. This gorgeous pizza oven is incredibly simple to put together and start up! Once the pellets reach temperature (about 15 minutes), drop them in, light them, and start burning. Depending on the base thickness, a 12″ pizza will cook in one minute. The thinner the layer, the quicker it cooks, but watch out an extra 15 seconds could make a significant difference! Extremely hot and quick!

Comparison

It is simple to light the Fyra 12: fill the hopper with pellets, light the fire starter, add additional pellets, and then relax with a nice beverage. It warms up very rapidly as well. Assuming good weather, it typically takes the Fyra 12 15 minutes to achieve the appropriate temperature (900 to 950 degrees Fahrenheit).

The oven temperature should be set between 950 and 1,000 degrees for Neapolitan pizza. The Roccbox is a stone and stainless steel box with a rubberized exterior that is highly insulated. It stands on three sturdy folding legs and can be placed on any surface, including wood or plastic.

There are two burner attachments depending on the fuel source you choose to utilize. While the gas burner enables you to heat the Roccbox with a typical propane tank, the burner box is a combustion chamber designed after a rocket stove that allows you to fuel the flame with hardwood kindling or charcoal briquettes.

To Sum Up

Some initial learning is involved, and maintaining the proper cooking temperature might be challenging, but there is nothing to say negative about the Ooni Fyra 12 Wood Fired Outdoor Pizza Oven. This well-built, reasonably priced device will have you up and running in no time. The design is also highly portable and compact, so it’s not limited to your backyard. Overall, if you want to create authentic pizza at home, a great wood-fired pizza oven.

Frequently Asked Questions