Well heck, I misspelled their name and mispronounced it too... It SHOULD be Ooni FYRA :) Fixed the title, but can't fix the video. Hope y'all understand :)
Great video. Thanks for showing the take and bake pizza, not sure if I'm going to want to make dough each and every time. Also, letting us know that you loaded up your pizza and what you did and didn't precook was a giant help. I'm looking at getting one and all the videos I've watched only show minimally topped pies, I like a topped pizza. Digging your outdoor cooking area too.
Thank you so much! Yeah that's all I watched too and I thought why aren't they adding toppings? But we did and they came out great! We've made several now and you just gotta make sure you stand there and count and turn, don't burn. I actually did a DiGiorno and will upload soon. It worked from thawed, but NOT from frozen LOL!!! And I really don't care for DiGiorno pizza but I had to give it a try :) Thanks for watching!
Hey Ricer! It's a great club to be in :) Thanks for watching, we are actually making another pizza tonight as I had 1 dough ball left. It is a pretty sweet pizza oven. Thanks for sharing it with me :) Hope you have a great week!
How do you guys get your crust perfect? May I ask what temp your putting it in at? I've got one, and I usually overcook it with a doughey underside. Any tips would be appreciated 👍🏼
@@WhiskerBiscuit369 are you letting it heat up for about 10 to 15 minutes? I put mine in when its at or above 750 degrees. And I turn every 20 to 25 seconds.
@@Mankitchenrecipes yup definitely. At first I was cooking the pizzas at max temp but figured that was too hot when it came out burnt and underdone. But I also cooked at about 750 at It was still underdone. Could it be my dough was too thick?
That is one nice looking pizza Kevin! Wow, probably takes longer to prep than to bake! Amazing! What a nice additions to your outdoor cooking! Thank you so much for sharing and stay safe!
Thanks Charley! It definitely takes longer to prepare the pizza than it takes to bake it. Luckily it's portable which translates to I can pack it up and put it away when not in use :) But of course it will get used :) Thanks for checking it out! Have a Great Week My Friend!!!!!
Sweet addition to the cooking arsenal Kevin! Pizza in no time at all👌Been eyeing the ooni myself lol...looking forward to some pizza cooks!,thanks for sharing, have a great one brother, you all stay safe!👍👊🍻
Thanks brother! It's pretty sweet and I'm sure we'll get a lot if use out of it. Now I can't wait for your Yoder cooks!!! Hope you had a Great Weekend 👍👍👍
That looks great Kevin! Man, how cool. I found myself counting along with you on this. lol. Great job brother, have a great week and thanks for sharing!
Thanks 👍 Hahaha yeah we did 3 more last night and I literally stand there and count because I don't want the crust to get charred LOL Thanks for watching and have a GREAT Weekend Brother!!!
Cool! They do take a bit of getting used to so you don't burn your pizza. I suggest turning every 20 to 25 seconds. Also use corn meal on your peel (which you have to buy separately) so your pizza slides off. Make sure it moves on the peel before you try to put it in the oven. I got my peel on Amazon for I think around $20. Thanks for checking it out!
That little oven does look cool and seems to heat up like a beast from a small amount of pellets. Hah I have seen the other videos you’re talking about, cajun blackened style. :) Good addition to the collection. Have a great week Kevin!
So far we really love it! We're actually making a pizza with the 4th dough ball we didn't use Friday 😋 Cajun Blackened Style 🤣😂🤣 exactly. Thanks for watching Charley 👍 Have a Great Week!
The 1st time I was very careful lifting with floured hands onto the floured peel, and had to do a little reshaping. The next time I turned it over and cut the plastic wrap then did a quick easy flip onto the floured peel. Still not easy, but it worked. 3rd time I stuck it in the freezer for abut 45 minutes and it came off a little easier. I've only done this 3 times and it's been tricky..... But it does come off one way or another! Thanks for checking this out!
It wasn't all that hard, just have flour on our surface and hands and slide your fingers under it and it comes off fairly easy. Thanks for checking this out!
Awesome video Kevin - thank you! You pronounce it 'frier', people usually pronounce it 'fire' but in Swedish - which Kristian from Ooni would understand - it's pronounced Fear-a, and appropriately means 'four' (as it's their fourth oven!). No matter how you pronounce it, I love your film, thank your for sharing!
LOL yeah this was my first vid using my Ooni FYra. I had just gotten it, ran down to Papa Murphy's and tried it out. So new I didn't even say or spell the name right :) But like you, I've been corrected and hopefully I have pronounced it properly in my other Ooni Fyra videos. Thank you for checking this out, I really appreciate it and that you left a comment :)
I know that this video is old, but I appreciate your take on cooking a Papa Murphy's pizza. No offense to the Neapolitan style, but this is the kind of pizza that I like. Does the dough typically get cooked all the way through or does it end up being crusty on the bottom and doughy above that?
Thanks for checking this out! That was my concern, too. It actually cooked all the way through. The challenge is getting it off the cardboard disc. I hope you have an awesome weekend!!👍✌️
@@Mankitchenrecipes Thanks for your reply. That's good to know. I saw someone suggest flipping the pizza over onto a pizza pan and then back over onto a peel to get it off the cardboard.
So I'm sitting here in Sweden about to cook up four pizzas on my Onni Koda 16 and I thought, I wonder if you can cook a Pappa murphy pizza in a Ooni. Just for clarification, I'm from the US (Seattle), but now live in Sweden, so I'm familiar with Pappa Murphy's (which don't exist here). Googled and found your video and question answered. Now I wish we had a Pappa Murphy's here. That's for the vidieo.
Hey, thank you for finding this! Yeah, I was excited to get my Ooni Fyra and didn't want to wait for the dough so I ran over and grabbed a Pappa Murphy to give it a test drive and I was pleasantly surprised that it came out so good! But I'm sure yours was better! Nothing like taking the time to make the dough yourself! I've not been to Sweden, but maybe someday. I've been to Seattle though! I've got family up in Everette! Cheers!
I'm TH-cam Certified 😁 Didn't want to make the mistakes I've seen others do on that Ooni Frya 😀 It's definitely a great addition 👍 Thanks for watching brother and hope you had a Great Weekend!
Thank you new friend! The pizza was good, I really wanted to see how well a take-n-bake would do in the Ooni Frya and it worked great! Thanks for watching and hope you have a Great Day!
Kevin, Take and bake....hey gotta like that... That Ooni Frya on 1:52 is that a ceramic base? wow $250..... How do you know what the temperature is? is there a thermometer? 5:02 The bubbles on it are nice. That means the fire is doing its job. I don't mind my pizza charred, actually prefer the caramelization. 5:35 Kevin I am very surprised it cooked that raw dough with all the ingredients that fast in that small oven in the short amount of time. I am very surprised. 😮 Does the handle get hot? or was it warm? 6:41 the crust had some good char on it...wow..... 6:52 Kevin you are killing me with the no tasting......😆 This was a really cool episode brother. --A👍15
Wow, yeah it's a great little pizza maker, did 3 more last night! OK, so the base is a pizza stone about a 1/2 inch think There is no thermometer, I use a heat gun to check the temp. Also use it on my Blackstone griddle. Yes, some char is good but if you watch others some literally pull it out and the crust is on fire! LOL I was skeptical at first. We've done take and bake in the oven and if you don't have your oven hot enough, or leave it in long enough the dough sometimes doesn't cook all the way.... In my experience anyway. So that was the first thing I checked on this pizza and the dough was completely baked :) So the stone is hot which I assume helps cook the bottom, and the flame rolls across the top (there is a peep hole) and cooks the toppings and melts the cheese. It's pretty darn cool! Oh and the handle stays cool, but the metal gets hot so don't touch the metal :). Hahahahah I try to do taste tests, but for this video, I really wanted to show off my new toy :) Plus I got home from wok late and we were hungry and as soon as it was cut, we dug in! And it's just too awkward to video a taste test while others are sitting there eating..... But I am trying to do better :) Thank you for watching and commenting with questions, it really is a pretty cool pizza maker and we love pizza! And we are already getting a lot of use out if it. Cheers!
Thanks it was actually pretty good and you made me look. 3 minutes including me taking it out and turning it, but it cooked for about 25 seconds 5 times so cook time was around 2 minutes 5 seconds. Either way it was pretty darn fast! And thank you for checking this out, I really appreciate it!
@@Mankitchenrecipes back in the late 1970s I lived just outside of Naples, Italy. The true yet simple Neapolitan pizza has been something ive tried to reproduce for years now. Id be interested to hear your opinion of Caputo 00 flour vs US bread flour. Its my understanding that the 00 flour needs that high heat to cook properly while the US bread flour needs more oven time. Ove bought a couple bags of Caputo but only have an kitchen oven so Ive been heat limited.
@@greavous93 Wow, I've never been to Italy but would love to go just to try the food! As for the 00 flour. With this Ooni Fyra, I can really only achieve around 720 degrees... Hot but with 00 I believe you really need 800+ The 00 does work and makes a good pizza but you're not going to replicate like a real pizza oven, plus you're gonna need your water or hydration to be perfect IMO. 00 works great for Neapolitan pizza, but I like to have a lot of toppings so I stick to bread flour. Works great and more forgiving.
😂 Thank you 😂 You really gotta only let one side of the pizza near the wood pellets be there ofr 20 - 25 seconds or you risk burning the pizza. Thanks for checking this out, I really appreciate it!
Yikes Indeed!!! Honestly felt $250 was a lot but $350! There are so many other great ways to make a pizza. Don't get me wrong, I do like my Ooni, but... Thanks for checking this out!
@@Mankitchenrecipes Yeah, I probably would have bought it at $250, but I just found out about these little ovens. They announced the price would increase from $299 to $350 on Oct.1. Good thing there are other way more affordable options which I'm sure yield the same results. Thanks for showing what a Papa Murphy's looks like after cooking in one of these. I had the same thoughts as you after watching so many folks cook 'topless' pizzas. :D A PM's will be my first as well.
Well heck, I misspelled their name and mispronounced it too... It SHOULD be Ooni FYRA :) Fixed the title, but can't fix the video. Hope y'all understand :)
Great video. Thanks for showing the take and bake pizza, not sure if I'm going to want to make dough each and every time. Also, letting us know that you loaded up your pizza and what you did and didn't precook was a giant help. I'm looking at getting one and all the videos I've watched only show minimally topped pies, I like a topped pizza. Digging your outdoor cooking area too.
Thank you so much! Yeah that's all I watched too and I thought why aren't they adding toppings? But we did and they came out great! We've made several now and you just gotta make sure you stand there and count and turn, don't burn. I actually did a DiGiorno and will upload soon. It worked from thawed, but NOT from frozen LOL!!! And I really don't care for DiGiorno pizza but I had to give it a try :) Thanks for watching!
Welcome to the Ooni Fyra club Kevin! Great little wood fired oven for sure! Thanks for the shout out brother and have a great week!
Hey Ricer! It's a great club to be in :) Thanks for watching, we are actually making another pizza tonight as I had 1 dough ball left. It is a pretty sweet pizza oven. Thanks for sharing it with me :) Hope you have a great week!
ManKitchenRecipes awesome Kevin. I sent your channel an email earlier. Have a good night!
How do you guys get your crust perfect? May I ask what temp your putting it in at? I've got one, and I usually overcook it with a doughey underside. Any tips would be appreciated 👍🏼
@@WhiskerBiscuit369 are you letting it heat up for about 10 to 15 minutes? I put mine in when its at or above 750 degrees. And I turn every 20 to 25 seconds.
@@Mankitchenrecipes yup definitely. At first I was cooking the pizzas at max temp but figured that was too hot when it came out burnt and underdone. But I also cooked at about 750 at It was still underdone. Could it be my dough was too thick?
Great vid, well done and nice presentation. Love your back yard set up; seems like a great place to spend a weekend day
Thank you, this Ooni Fyra is a great addition to my set up. We are using it often and it's amazing how fast it cooks! Thanks for watching!
That is one nice looking pizza Kevin! Wow, probably takes longer to prep than to bake! Amazing! What a nice additions to your outdoor cooking! Thank you so much for sharing and stay safe!
Thanks Charley! It definitely takes longer to prepare the pizza than it takes to bake it. Luckily it's portable which translates to I can pack it up and put it away when not in use :) But of course it will get used :) Thanks for checking it out! Have a Great Week My Friend!!!!!
Thank you, your advice was critical for success!!!
Thank you for checking this out! And I'm glad I could help. I hope yours turned out too! Have an awesome week ahead!👍
Sweet addition to the cooking arsenal Kevin! Pizza in no time at all👌Been eyeing the ooni myself lol...looking forward to some pizza cooks!,thanks for sharing, have a great one brother, you all stay safe!👍👊🍻
Thanks brother! It's pretty sweet and I'm sure we'll get a lot if use out of it. Now I can't wait for your Yoder cooks!!! Hope you had a Great Weekend 👍👍👍
That looks great Kevin! Man, how cool. I found myself counting along with you on this. lol. Great job brother, have a great week and thanks for sharing!
Thanks 👍 Hahaha yeah we did 3 more last night and I literally stand there and count because I don't want the crust to get charred LOL Thanks for watching and have a GREAT Weekend Brother!!!
Credit where it's due - that pizza looks superb. Think I'm gonna treat myself to this ooni frya after the year I've had! Cheers!
Cool! They do take a bit of getting used to so you don't burn your pizza. I suggest turning every 20 to 25 seconds. Also use corn meal on your peel (which you have to buy separately) so your pizza slides off. Make sure it moves on the peel before you try to put it in the oven. I got my peel on Amazon for I think around $20. Thanks for checking it out!
That little oven does look cool and seems to heat up like a beast from a small amount of pellets. Hah I have seen the other videos you’re talking about, cajun blackened style. :) Good addition to the collection. Have a great week Kevin!
So far we really love it! We're actually making a pizza with the 4th dough ball we didn't use Friday 😋 Cajun Blackened Style 🤣😂🤣 exactly. Thanks for watching Charley 👍 Have a Great Week!
Looks really good my frnd. Very cool pizza oven. Thanks for sharing and stay safe out there. 👏👏👏😁
Thanks, it's really an awesome pizza oven 👍 Thanks for watching!
Howdy! Thanks for the video. I’m curious how you got the pizza off the paper plate the take and bake places give it to you on?
The 1st time I was very careful lifting with floured hands onto the floured peel, and had to do a little reshaping. The next time I turned it over and cut the plastic wrap then did a quick easy flip onto the floured peel. Still not easy, but it worked. 3rd time I stuck it in the freezer for abut 45 minutes and it came off a little easier. I've only done this 3 times and it's been tricky..... But it does come off one way or another! Thanks for checking this out!
How hard was the pizza to get off the little cardboard it comes on ? That's what has me worried about trying it with a Papa Murphys pizza
It wasn't all that hard, just have flour on our surface and hands and slide your fingers under it and it comes off fairly easy. Thanks for checking this out!
Looks bloody great
Thank you, it turned out great!
Still waiting on my Ooni Koda 16, but I'm going to start off with cooking a Papa Murphy's pizza to get the hang of it.
That's awesome! That's exactly what I did. Definitely a learning curve but fun to try different pizza's! Congratulations on the Ooni Koda!
What size take and bake pizza will fit in that particular oven?
The Fyra holds up to a 12 inch pizza.
Awesome video Kevin - thank you! You pronounce it 'frier', people usually pronounce it 'fire' but in Swedish - which Kristian from Ooni would understand - it's pronounced Fear-a, and appropriately means 'four' (as it's their fourth oven!). No matter how you pronounce it, I love your film, thank your for sharing!
LOL yeah this was my first vid using my Ooni FYra. I had just gotten it, ran down to Papa Murphy's and tried it out. So new I didn't even say or spell the name right :) But like you, I've been corrected and hopefully I have pronounced it properly in my other Ooni Fyra videos. Thank you for checking this out, I really appreciate it and that you left a comment :)
I know that this video is old, but I appreciate your take on cooking a Papa Murphy's pizza. No offense to the Neapolitan style, but this is the kind of pizza that I like. Does the dough typically get cooked all the way through or does it end up being crusty on the bottom and doughy above that?
Thanks for checking this out! That was my concern, too. It actually cooked all the way through. The challenge is getting it off the cardboard disc. I hope you have an awesome weekend!!👍✌️
@@Mankitchenrecipes Thanks for your reply. That's good to know. I saw someone suggest flipping the pizza over onto a pizza pan and then back over onto a peel to get it off the cardboard.
So I'm sitting here in Sweden about to cook up four pizzas on my Onni Koda 16 and I thought, I wonder if you can cook a Pappa murphy pizza in a Ooni. Just for clarification, I'm from the US (Seattle), but now live in Sweden, so I'm familiar with Pappa Murphy's (which don't exist here). Googled and found your video and question answered. Now I wish we had a Pappa Murphy's here. That's for the vidieo.
Hey, thank you for finding this! Yeah, I was excited to get my Ooni Fyra and didn't want to wait for the dough so I ran over and grabbed a Pappa Murphy to give it a test drive and I was pleasantly surprised that it came out so good! But I'm sure yours was better! Nothing like taking the time to make the dough yourself! I've not been to Sweden, but maybe someday. I've been to Seattle though! I've got family up in Everette! Cheers!
Wow nice videos great little pizza maker. New friend from Sri Lanka
Thank you, it really is great! Easy to use, light weight and makes a perfect pizza as long as you don't over cook it :) Thanks for watching!
That was a great looking pizza Kevin looks like you got that oven down
I'm TH-cam Certified 😁 Didn't want to make the mistakes I've seen others do on that Ooni Frya 😀 It's definitely a great addition 👍 Thanks for watching brother and hope you had a Great Weekend!
ManKitchenRecipes yes sir now let's see you make a new Mexico style pizza
Trust me, Friday nights pies had green chiles 😋
ManKitchenRecipes that's the only way a pizza should be ate lol
Looks delicious! Thanks for the share!
New friend here!
Thank you new friend! The pizza was good, I really wanted to see how well a take-n-bake would do in the Ooni Frya and it worked great! Thanks for watching and hope you have a Great Day!
Is that a 12 or 14 inch Papa Murphy?
It was a 12 inch as that's what fits in the Ooni Fyra. Thanks for checking this out!👍🍻
Kevin,
Take and bake....hey gotta like that...
That Ooni Frya on 1:52 is that a ceramic base?
wow $250.....
How do you know what the temperature is? is there a thermometer?
5:02 The bubbles on it are nice. That means the fire is doing its job.
I don't mind my pizza charred, actually prefer the caramelization.
5:35 Kevin I am very surprised it cooked that raw dough with all the ingredients that fast in that small oven in the short amount of time. I am very surprised. 😮
Does the handle get hot? or was it warm?
6:41 the crust had some good char on it...wow.....
6:52 Kevin you are killing me with the no tasting......😆
This was a really cool episode brother. --A👍15
Wow, yeah it's a great little pizza maker, did 3 more last night!
OK, so the base is a pizza stone about a 1/2 inch think
There is no thermometer, I use a heat gun to check the temp. Also use it on my Blackstone griddle.
Yes, some char is good but if you watch others some literally pull it out and the crust is on fire! LOL
I was skeptical at first. We've done take and bake in the oven and if you don't have your oven hot enough, or leave it in long enough the dough sometimes doesn't cook all the way.... In my experience anyway. So that was the first thing I checked on this pizza and the dough was completely baked :) So the stone is hot which I assume helps cook the bottom, and the flame rolls across the top (there is a peep hole) and cooks the toppings and melts the cheese. It's pretty darn cool! Oh and the handle stays cool, but the metal gets hot so don't touch the metal :).
Hahahahah I try to do taste tests, but for this video, I really wanted to show off my new toy :) Plus I got home from wok late and we were hungry and as soon as it was cut, we dug in! And it's just too awkward to video a taste test while others are sitting there eating..... But I am trying to do better :)
Thank you for watching and commenting with questions, it really is a pretty cool pizza maker and we love pizza! And we are already getting a lot of use out if it. Cheers!
looks good. it was a full 3 minutes by the way.
Thanks it was actually pretty good and you made me look. 3 minutes including me taking it out and turning it, but it cooked for about 25 seconds 5 times so cook time was around 2 minutes 5 seconds. Either way it was pretty darn fast! And thank you for checking this out, I really appreciate it!
@@Mankitchenrecipes back in the late 1970s I lived just outside of Naples, Italy. The true yet simple Neapolitan pizza has been something ive tried to reproduce for years now. Id be interested to hear your opinion of Caputo 00 flour vs US bread flour. Its my understanding that the 00 flour needs that high heat to cook properly while the US bread flour needs more oven time. Ove bought a couple bags of Caputo but only have an kitchen oven so Ive been heat limited.
@@greavous93 Wow, I've never been to Italy but would love to go just to try the food! As for the 00 flour. With this Ooni Fyra, I can really only achieve around 720 degrees... Hot but with 00 I believe you really need 800+ The 00 does work and makes a good pizza but you're not going to replicate like a real pizza oven, plus you're gonna need your water or hydration to be perfect IMO. 00 works great for Neapolitan pizza, but I like to have a lot of toppings so I stick to bread flour. Works great and more forgiving.
Yeah I’ve watched about a million videos on these ovens and you’re the first person to make a pizza that looks appetizing 😂
😂 Thank you 😂 You really gotta only let one side of the pizza near the wood pellets be there ofr 20 - 25 seconds or you risk burning the pizza. Thanks for checking this out, I really appreciate it!
Get outa' town! That is totally bitchen!! Great job and the pizza looks crazy good!
Thanks man, it was crazy good and that Ooni is "Totally Bitchen"! And when I get outa' town I'm coming to see you LOL!
👍😛🤪😜🤪😜👍❤
LOL Thanks for watching!
One year later....$350! Yikes!
Yikes Indeed!!! Honestly felt $250 was a lot but $350! There are so many other great ways to make a pizza. Don't get me wrong, I do like my Ooni, but... Thanks for checking this out!
@@Mankitchenrecipes Yeah, I probably would have bought it at $250, but I just found out about these little ovens. They announced the price would increase from $299 to $350 on Oct.1. Good thing there are other way more affordable options which I'm sure yield the same results. Thanks for showing what a Papa Murphy's looks like after cooking in one of these. I had the same thoughts as you after watching so many folks cook 'topless' pizzas. :D A PM's will be my first as well.