ooniFyra 12 Wood Pellet Pizza Oven - Portable Outdoor Pizza Oven, Woodfired & Stonebaked Pizza Maker, Countertop Pizza Oven Grill, Cook 12 Inch Pizzas and More, Pizza Cooker For Outdoor Kitchen

The Ooni Fyra 12 has completely transformed pizza night at our house. It’s lightweight, easy to set up, and cranks out delicious, wood fired pizzas with that perfect crispy crust in just a few minutes. Once you get the hang of the pellet loading and timing, it becomes a smooth process.I love how portable it is—it’s great for backyards, camping, or any outdoor cooking setup. The 12 inch size is ideal for personal pizzas and the stone gives you that authentic, charred-bottom finish you just can’t get in a regular oven.There’s a small learning curve with managing the flame and timing your pizza rotations, but it’s absolutely worth it. I’d recommend this to any pizza lover looking to bring wood fired flavor to their own backyard.

I bought an Uuni 3 pellet-fired pizza oven nearly six years ago, and got a lot of use out of it until the door rusted out and [the renamed] Ooni company had no spare parts. I looked at all the Ooni models and chose this most basic model because I don't want to burn fossil fuels; pellets seem a lot lower impact than kiln-dried kindling or charcoal; and the pellet fires are said to be easier to start and keep going. While I was really tempted by the nice hinged glass door and built-in thermometer on the Karu 12G, pellets pushed me to this Fyra.This oven is a lot like my old Uuni 3 so my learning curve has been pretty shallow, but this oven is also noticeably better than the old one. It heats up faster; gets hotter; and stays hot with a lot less attention than the old version. Plus, they've added a damper so you can start the fire with the damper open so the stone will get nice and hot all the way though, then calm the fire down so the top of the pizza won't scorch while the crust is cooking perfectly. You can look through the peephole on the door to see the fire adjust as you shut the damper, then open the door and slide your pizza in once the flames are at about 10%.You have to turn your pizza faster than you will believe, but the results can be amazing. I could never ever cook a calzone on the Uuni 3 - the hot air flow even an inch above the stone burned the top crust every time. The 2nd photo is of my 1st calzone in the Fyra - there's some cosmetic charring (because I still didn't turn it quite soon enough) but not enough to affect the taste.

We had trouble with it at first, but this thing makes AMAZING pizza!I’m writing this to encourage anyone who also has trouble, or who reads these very varied reviews, and doesn’t know what to think. As I said, we had trouble getting this to work. But once it did, the pizza was savory, rich, truly amazing. Every taste in it seemed amplified — cheese, sauce, pepperoni, mushrooms. A stellar experience.We argue about pizza in our family, with our 11 year-old son liking mass market brands, while my wife and I like indie pizza places. But we all agreed that this was the best pizza we’d ever had.And yes, the trouble we had. Too much smoke. The fire went out. Couldn’t pour in more wood pellets, as the instructions told us to, because the old ones blocked the hopper. When finally we got it going again, it took forever to make the first pizza.But then it kicked in, full blast. No smoke. Steady red glow inside the oven, as seen through the back. Now we could make pizzas almost on an assembly line. Maybe not just one minute each, but still pretty quick.We might not have followed all the instructions, our bad. But once the pellets all burned, it was easy to pour in more. So follow the instructions, be patient, and trust that everything will work.We still have things to learn. How long to keep the pizza in, and how often to turn it, so it bakes evenly. But these feel like fine points. Our first night using it, and the pizza was spectacular.We wondered if this would only be a toy, a novelty we’d get tired of. But it seems like a keeper. Something we’ll use a lot.

Let's start with the pros. It's easy to get fired up. It's awesome for parties at home, camping (with or without electricity), or a picnic or BBQ at the park. Its fun to do w friends and kiddos, ESPECIALLY if everyone likes different pizza toppings. It's a relatively low draw as pellets go. It's easy to clean. The decent pizza stone and easy flame control make even a novice like me look good at cranking out pizzas (even if they're... ugly... don't tell the pizza i said that).Cons... It is a bit expensive considering what it actually is, and at this price point it should definitely come with a peel (pizza launcher). The pizza stone takes up most of the cooking surface area, but that also means it takes a little bit of bend and wiggle to get it out for cleaning. I wish the hopper was a little bit bigger. As is the case with a large pellet smoker, I'm never going to fire this thing up for a small quantity of food. It seems like a waste of time and energy to cook one pizza, much like I likely wouldn't fire up the large pellet smoker for one chicken breast. On the other hand, when we have had people over and cranked out six pizzas back to back, it's extremely useful in those cases. I did quite a bit of research across several brands before settling on this one and ultimately chose it because of the fact that I use pellets in other devices at home. I bought this on sale and wanted the entry level one to prove it's use case in our kitchen, and knowing what I know now, I would have rathered the larger version. Overall though, it's shortcomings are overcomable and I am happy with the purchase. The numbers that matter: plan on 15 minutes from ignition to being ready to cook. After 15 or so pizzas, I think the sweet spot is about 2 minutes with a quarter turn every 30 seconds, and then I usually wait about 4 to 5 minutes to get the stone back up to temperature before throwing in another one. Also, there are lots of videos about cooking different things in the pizza oven... quesadillas should be your #1 alternate. ;)