ooni ooni fyra 12 ooni Fyra 12 Wood Fired Outdoor Pizza Ov (Open Box)
$234.10
Condition: New; Open Box
Top positive review
8 people found this helpful
The Uuni 3 was a great pizza oven - this Fyra is even better
By Jon Shemitz on Reviewed in the United States on May 11, 2024
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.
Top critical review
2 people found this helpful
Don't waster your hard earned money on this particular pizza oven product
By Andy on Reviewed in the United States on October 10, 2024
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!
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