My Ooni Fyra 12 Impressions after Two Years! Pizza Oven REVIEW!

[@djembeboyzach]

Awesome. I think i might buy one of these. Can you tell me how much pellets u would need for one cook. Say 2 pizzas including the initial heatup?

[@Got2EatPizza]

Thanks - I haven’t measured it exactly!! Next time I cook I will count. - It feels like I’m topping up every 5 -7 minutes and I may use 1-2 scoops for each top up.

[@djembeboyzach]

@@Got2EatPizza thanks, appreciate that :) Just curious what size bag I would need for how long really.

[@KevCon]

@@djembeboyzach can tell you. about a pint of pellets to get to 500degC, and it will burn that every 15 minutes. It has a terrible design flaw that you never see in videos, but read about all the time online - the hopper for the pellets? the pellets warm up and emit a goo that makes them stick, jamming up the hopper. The fire goes out. Your oven, you hoped would be 500 degrees, has dropped. Your newly made pizza waits for the fire to start again and sticks to the peel. you launch your pizza and it arrives on the stone like a swiss roll. The answer, with this oven, is a USB desk fan to point at the wood pellets. Trust me, it's a game changer. The oven turns into hades, if anything, it gets too hot! Once you have the fan though, you can fill that hopper right to the top - the pellets are too warm to get stuck. It's magic. Make sure you have a slotted peel so any dust on the base of the pizza is discarded before you put your food in the now crazy hot oven. Top tip - use the fan to get the oven hot, but turn it off a few minutes before you cook, let the oven reach 450 The real problem with all wood fired ovens is keeping the temperature in the goldilocks zone, not too hot, not too cold. It's a shame the creator didn't focus on making the pizza, tips on getting the temperature right and so on. Oh, and one more thing.. the baffle on the chimney? it will take the skin off your fingers, it gets to 500deg C.

[@davedent5014]

Question...can you swap out the stone for a steel?

[@Got2EatPizza]

Hi - you can, but not sure why that would be better than the stone, as the stone can cook the base really well.

[@davedent5014]

@Got2EatPizza it's only because I have a steel already and it would be handy if they were interchangeable that's all

[@jimedwards2511]

How long do you have to wait for the stone to heat back up when cooking multiple pizzas?

[@Got2EatPizza]

Hi -, depends on how hot your stone and fire is, but it takes me about 5-7 minutes with a full flame and full pellet holder.

[@superfantawesome]

Sorry if this is an ignorant question... pizza novice here.. but why would the stone have to warm up again if it is never removed from the oven? Doesn't it just stay in there and you put pizza in and pull pizza out with a peel?

[@montagdp]

​@@superfantawesome it transfers a lot of heat to the pizza while cooking. Thus the stone's temperature is significantly lower when you remove the pizza, and you need to let it heat up again for best results with the second one.

[@stevelevi2058]

Hi. What is your standard tomato base? what brand of tomatoes? cooked? basil? etc...Thanks!

[@Got2EatPizza]

Hi! I use tinned Italian tomatoes, currently Valfrutta but also use Mutti, add basil, chop up. I tend to use uncooked rather than cooked mostly now!

[@s-c..]

Hi Elly, do you have thoughts on the Fyra 12 vs the original Karu 12 cooking with wood? Sorry if you’ve done a comparison review, I couldn’t find one : )

[@Got2EatPizza]

Hi! I haven’t done one - I think I should! In the meantime I think the cooking experiences are quite different due to the slight size of the oven and the fuel type. I feel that the Karu 12 is higher inside (not sure if it actually is but feels slightly bigger and longer). Plus, pellets are easy to store as long as you don’t mind topping up all the time as they burn out quick. With the wood Karu 12, you can combine real logs with lump wood charcoal and so it adds that extra heat source to your cook. I think it’s down to budget and pellets are a lot easier to manage than real wood at the beginning, but longer term, real wood and charcoal are personally my preferred fuel between the two ovens. They both cook great pizza so it’s more about fuel type choices.

[@s-c..]

@@Got2EatPizza wow, thanks so much for the quick & detailed response! I was looking at another review that said the Karu was higher maintenance to keep the fire up, tho I like the idea of using firewood that can be scavenged. Mind you, pellets look like they can be easily enough sourced. I’m a complete novice to pizza making - as you can probably tell!! Thanks again, cheers from Australia 👍

[@alge3399]

Looks great! Thanks for sharing. I'm hungry for Pizza! 🇮🇹

[@Got2EatPizza]

Thanks! 🍕🔥😋

[@timothybrown8125]

Very good review!

[@Got2EatPizza]

Thank you!

[@esheenablue3013]

This is awesome! May get it for my outdoor NYE party.

[@Got2EatPizza]

Thanks - have fun 🍕🔥!!

[@TerryWhisk]

Quick and delicious pizza (takes 20 minutes to preheat)

[@Got2EatPizza]

Yep - my electric does too to get to that high heat so I use that time to prep the pizza, plus after that initial heat up time it’s a quicker process for the next pizza. 🔥🍕

[@Studiovette]

❤ 🍕

[@Got2EatPizza]

Thanks!

[@joemellor100]

Frya 12 is a piece of junk, never gets to right temp, terrible pizza… don’t waste your money.

[@Got2EatPizza]

If your stone gets too hot, use a cast iron pan to reduce the heat super fast - it can take it down by approx 80c in 6o seconds 🍕🔥

[@KevCon]

I've got one and this is the absolute truth. So many burnt and undercooked (yes, at the same time) or just undercooked pizza. if anything, I'd buy a Gozney Arc (it's a mini version of their Dome oven) - it's gas and made by a company that knows what it's doing. Yeah, it's twice the price of a Frya, but it cooks pizza. or buy a Gozney gas version of this. The fact that Ooni still sell this model tells me they don't give a monkeys and don't really care. There is one thing this oven IS good add - chicken wings, cooked on a cast iron skillet. 4 minutes and they are amazing.

[@priestsonaplane2236]

@@KevConyou need to turn the pizza dude

[@thecaptain5026]

I wouldn't say it's junk. But it is hard too keep managing the flame and temperature. The pellets sometimes get stuck in the hopper. And after 2 or 3 pizza's the ash will block the airflow. I would advice you to build the pizza's outside next to the oven if possible. So you can keep an eye on the flame. When I build the pizza inside and go outside to the oven, nothing is more annoying then discovering that the flame went out.