ooni ooni fyra 12 ooni Fyra 12 Wood Fired Outdoor Pizza Ov (Open Box)

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.

I can’t say enough positive comments about this! The construction, the design, sturdy, the easy use! The Scandinavians know their stuff. Well made, portable, easy to use. Amazingly awesome!

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.

This is an amazing product. As a pellet smoker family this made a great addition to our outdoor arsenal. It cooks quickly and efficiently. We love it!

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. ;)

Delicious!!! Best part it only takes 7-8 minutes to cook. I suggest definitely buy already made pizza dough. I was able to buy from Trader Joe’s. Pizza oven worth every penny. Make sure you put it on a solid surface. Needs to be sturdy and it gets pretty hot. Wear oven kits 😊

This thing is awesome! I got this as a Bday gift for my husband since he already has a pellet-fed smoker. Unbelievably simple to set up and get it going - the oven gets super hot, super fast! It’s easy enough for me to use and I hardly know how to operate a toaster. My husband loves this pizza oven so much, and is trying to convince all his friends to get one too lol

I'll start out by saying that I love the concept, and the company marketing was very effective, (who doesn't love the idea of family & kids gathered around waiting for pizza)? I am an engineer, and the only reason I bring that up is that, if nothing else, we're now for being tenacious and trying to find a workable solution to a problem. The Ooni brand, and all pizza ovens, can only separate themselves if they can get HOTTER than your kitchen oven, i.e. well into the 700 degree range....No matter what I did = different types of specialized pellets, adjusting the vent, rushing the pizzas to get optimal temperature, etc. - BUT, no matter what, I could never get it above the high 500's...so, the pizza dough, (which I also tried various brands) always came out doughy and not fully cooked. This oven design is a loser from start to finish...(A) It never got hot enough (B) the pellet tray was too small (C) The stack where you're supposed to add pellets to keep it going always smothered the small pellet tray fire (D) the overall inside size was so small that you could barely turn the pizzas...BAD-BAD-BAD design...GREAT concept and marketing. Lastly, I thought the wood pellet concept was important as I wanted that "smoky taste" on the pizza. It turns out, if you can ever get a pellet pizza oven to the 700 + degree mark, all wood/smoke flavor would be irrelevant as at that temperature there would be very little to no wood smoke flavor. I'm selling mine & will look into a larger, propane Pizza Oven next as I still like the homemade pizza concept. Good Luck & I hope this has been at least a little helpful and might save you some time & money by avoiding the Ooni Frya 12 Wood Pellet Pizza Oven!

Still figuring this ooni fyra pizza oven out. Results have been mixed but when it works ... it works amazing. When it doesnt is where a learning curve is needed. We have struggled to keep the fire going, issues with the temp dropping very quickly while a pizza is in the oven, various struggles from the hopper getting jammed up and figuring out how to reliably maintain good airflow. You really have to baby it, and forget filling the hopper and letting it gravity feed...we always end up with a smokey mess and no real way to pull out the screaming hot fire box to fix the issue (wish there was a handle on the firebox like there is on the front door). When things are going right, yes you get delicious pizzas that cook in just about 1 minute, so you need to be watching them to turn them every 15 seconds or so, which makes this a two man operation. One person to man the hopper/fire, and one for watching and turning pizzas. As we have used it for about a month now (4 times) we have gotten the hang of things a little more each time but it definitely takes a learning curve and some serious care and attention. Do not try and run this solo, as it is screaming hot, and reaching from front to back to fill the hopper makes it all to easy to touch the front chimney as I did, leaving a nasty burn on my forearm. Not the ovens fault this was totally operator error. Make sure if you are running solo and don't have someone to fill the hopper, you don't be like me and try to reach it from the front, just walk to the back and stay clear of the front stack. I know that sounds obvious but from someone who is confident cooking with fire, it got me good👍 be cautious is all. Overall I would love to give this 5 stars but it is trickier than I thought it would be, and as I said I am a confident and skilled cook, but am struggling to get the hang of this, it will take some effort to get comfortable with the various quirks and feel for the flame. Maybe it is the pellets I need to get used to as well as we use charcoal/wood and gas for our grilling and have not previously used any pellet fuel which so far we have found to be finicky to manage. Hopefully we figure this out because I envisioned many a pizza party on the deck this fall but am in now way ready for prime time on this contraption yet. Will come back and edit if I ever get the hang of this hopper/pellet system. Also, should mention that I love the foldable legs, makes it easy to slide on to the bottom shelf of the grill cart to cover and store. That being said I wouldn't call this portable. We took it to my in-laws just a few miles down the road for a poolside pizza day...It's heavy and bulky and taking it on vacation would be more of a Hassle than it is worth. We thought it would be good to take down to our shore house, and if it ends up being awesome, maybe I will just buy one to keep down there, but after one use, both stacks of course are totally black, and touching anything on the exterior will transfer that black residue, making it messy even when totally cleaned.... so without an actual dedicated carrying case, I don't see this being easy to transport.

I've only cooked pizza's in this, they turned out great once I got the hang of how long to leave them in and at what temp. My first few pizza's were very burned.