Ooni Fyra 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

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.

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!

This pizza oven is really nice. Have made pizzas with excellent results.Used 00 flour from King Arthur and also an Italian brand. Used no-knead recipes - one overnight and one same day (4 hour rise) with really superb flavor and texture. We stick to the standard of only flour, yeast, salt, and no other ingredient.We make the pizzas without tomato sauce as went the crust flavor to shine. So, only fresh mozzarella, basil and sliced tomato for italian, and add mushroom and so on for added toppings. Crust comes out with the leopard spots and crunchy on outside and soft on inside, with all ingredients cooked. Only had issues with raw egg cooked on it as the pizza does not stay in long; we had to break the egg to ensure it cooked.That is one thing: have to be ready to take it out, as it will burn in a matter of say 10 or 15 seconds too long.Also, to avoid sticking on the peel, I use 2 peels. Make it on one, then drag it across to the floured one you will use to put into the oven. That prevents sticking and just slides right in. Better than over flouring.Only concern with this oven is getting fat eating too much pizza!