Good job on explaining the Ooni Fyra Andrew!! I love mine and how portable it is! You pretty much nailed the pellet hopper issues! Thanks for sharing and have a great weekend brother!
Have you tried cooking the crust a little then add the toppings? My wife used to do that for her oven pizzas. It helped advance a crust to crisp. Just wondering if it would work on this.
I got mine about a week ago and it's pretty awesome being able to make restaurant quality pizza at home. The one recommendation I have is to not let the oven get too hot. I like to let the stone get to about 800F in the middle. At that temperature, you get cook times that are closer to 90-120 seconds which allows a really nice even cook throughout the pizza. Higher than that, you'll start burning the toppings and edges of the crust before the middle parts of the crust are fully cooked.
Thanks for the tips! Especially clearing the pellets to get they burning nicely. However, isn’t 850 the perfect temp? 950 seems too hot; adds just a bit too much char? Maybe it’s personal taste, but a true Neapolitan chewy crust isn’t blackened. Looking to buy the oven, but not if it incinerates a great sourdough thin crust Neapolitan pizza? Is the temperature controllable? Obviously have to be patient to build stone temperature, but can you cap/damper and maintain a 850-900 temperature?
Very helpful thanks, I just got my OONI. I have a full sized wood fired pizza oven in the back yard but for two people it just takes too long. Pizza is the crust, the toppings are simple. For newbies, don't use much sauce, I brush it on.
Remember folks these ovens are for Neapolitan pizzas which are totally different to pizza hut type pizzas, these are very thin base crust with chesee, tomato sauce and perhaps mushrooms or onions anchovy or an egg , very few toppings , keep it thin and you will have a perfect pizza.
have to say thanks for the videos, have done my research and finally got my Ooni in! Have had two excellent cooks with it so far and your tips have been helpful (especially fire management). Only thing I would add is a pizza turner is essential and makes for easier cooking. thanks bro!
Isaac Carro this particular model is pellet fueled only. Ooni makes other models that run on charcoal or gas as well. It only can handle one pizza at a time. The hopper is what gets jammed up, but it’s an occasional things
I have an Ooni 3 (when it was still Uuni) and I love it. Looks like the Frya is the same concept except it has the damper. I’ve never gotten my oven above 900 degrees so it isn’t really needed.
Got one for Christmas! Realizing I have to accessorize..... What type of infrared thermometer should I look for? It also looks like most of the OONI brand accessories are on back order! Unless you can find in a retail store.....
I know that they make a cover for the Pro, but I don't recall seeing one for the Fyra... I dont see it as an issue as long as it's covered and protected from the elements. It does fold up and stores pretty easily too.
@@AndersonsSmokeShow Thank you. I used mine for the first time and just watched your video. Should have done that first. My flute where you put the pellets is now very sticky with soot stuff. Not sure what I did wrong. Are you using Ooni pellets?
I’ll have to see if mine is sticky as well. I have not used Ooni. Ive used Pit Boss and also have a surplus of Camp Chef pellets... so those are the only that I’ve used
Wow! That’s crazy! I had to wait about 4-5 weeks for mine. I know that there are some retailers like Ace Hardware that carry them too, but if the manufacturer doesn’t have them I doubt retailers do. May be worth a try though! Thanks for watching Sydney!
Great video Sir! tons of information. how does it do with meat? sausage, hamburger, My favorite pizza Garlic, Peperoni, sausage, shrooms, basil dang I'm hungry... thank you for sharing
Just make sure that the meat is thin enough to cook through... or precook it a little if you have to. I haven’t had any issues with mine but I intentionally keep the meat thin so I know it can cook through
Have you tried finishing off wings in this bad boy? I can only eat wings (usually plain...) now that I have either airfried or baked fried wings to get the grease out of them.
Thanks for stopping in Charley! Yeah man this is a cool little oven, and with it being portable it will be cool to take with me to hunting camp in a few weeks!
Great videos. You make it so simple and cover all questions I had. One question though. How much dough do you use, i.e. ounces, etc.? We buy prepackaged dough at Safeway and that rolls out to make a pretty large pizza.
I cooked around 5-6 times and I love the pizza but fire management is still hard for me. After 2-3 pizzas I got a lot of ember but no flames. If I pack the hopper full I get airflow problems and if I poke etc I got a lot of ember in the front of the fire tray. I think I switch to a gas one
Yeah we still use it. I don’t post much because I’m making the same things and that would be boring lol. It take about 3-4 attempts until you start to get the hang of it.
Thanks I'm sure I'll get there bit of a wood burner virgin so used to gas for bbq fancied a change its a cool oven tho and going to try steaks burgers on the cast iron grill I got too
At what point do you need to close the funnel using the small nozzle on the side? I get that it needs to be open to avoid backdraft. But does it ever need to be closed?
I highly recommend the sizzle pans sold by Ooni. They have removable handles which make putting the pans in and taking them out so much easier since you’ll be dealing with insanely hot pans. Plus if you have two they’ll both fit at same time. With a regular skillet or pan you’ll probably only be able to get one pan in at a time. I cook veggies, steak, chicken and fish all the time and it’s as good or better than the pizza.
Dude this video is great. Two things: Way too burnt on bottom, dont push down your edges, and leave more room on edge to make a puffy crust. Pushing the sauce to the outside like that is for pan pizzas. I used to run a woodfired pizzeria
The Ooni looks awesome, thank you for making the video. When we buy a house next year, this will definitely be on the list. I’m curious though since you said you’ve only done frozen pizza in the past, have you tried cast iron skillet pizza? Not the same caliber as the Ooni, but definitely a great alternative to frozen pizza
The ooni is a sweet little oven for any pizza lover! Honestly I can make better tasting pizza than most delivery options in my area. What I meant about the frozen pizza is that I get a lot of questions if I have tried cooking one in there, and at this point I have not but I will soon. Thanks for watching!
My challenge in using mine is keeping to fire going for 10 pizzas. I can’t believe that you are getting flames up the front pipe. How do you get that fire?
Great tips. I have an Ooni 3 and I’ve ran into the exact same issues and used the same solutions (especially the screwdriver to get those pellets down the hopper, ha!)
It’s very very simple! Pellets are notable for their efficiency and leave very little behind. I do periodically remove the burn pot and take my air compressor and blow through the oven to remove any lose debris. Thanks for watching Doug!
Struggling with my oven. Can't get it past 350 degrees C the flame seems to die quick and when trying to top up even a few pellets kills the flame and causes just smoke. I also find what you said I the video the hopper and even my tray get clogged. Have thrown away alot of under done bottom pizzas and burn tops contemplating returning atm. Don't know if I have to use it against a wall so there's no breeze 😕 just struggling any advice would be great 👍😀 cheers
I’ve cooked in the snow and didn’t have an issue. Make sure your chimney damper is wide open, keep the door on to let that stone get up to temp... and as far as pellets go, make sure the fire is going well before adding any to the hopper and when you start to add them be sure to just add a little at first. Then after a moment or so you should be able add to the hopper.
Hi there I’ve made at least 30 pizzas and I have never been able to get the bottom cooked and I have never seen it get over 800 Degrees using the same pellets you have used I know I’m impatient but how do you get yours so hot ??
Great review. Still trying to perfect the pizza dough making process. On my next burn am thinking of sneaking in some small pieces of Mesquite Charcoal with the pellets since every time I buy the big lump bag , 1/4 of it is always tiny pieces.
Did you permanently take off the thing that stops the flame from hitting the front? Or did you place that back on. And if you have it off, will it just burn the pizza. Great video subscribed! Also we just got this for the holidays. Going to be making pizza for everyone on new years.
I’ve only had the issue when the pellets in the hopper jammed and did not fall down onto the fire. Once I realized that happened I make sure that they aren’t jammed up
Did you ask Ooni why this happens ? It doesn't looks normal I guess. I do have same problem, and I have to push hard to get the pellets falling down. It's boring when you have several pizza to do.
tell you what I have learned. go with gas option. I got bertello 16" gas and wood at the same time. works fantastic. Was looking at new ooni 16" Kuda but for $300.00 less very happy with Bertello. unless you get a proper expensive wood pizza oven using real wood it's not worth the hassle .
@@AndersonsSmokeShow also I don't knwo how much flower you are using on the peal but that's another issue I see. use semolina flour it won't burn and stain your stone
Thanks for reaching out! So I have a propane fueled Camp Chef pizza oven, so there really wasn’t a need for me to get an Ooni that ran on gas. Now don’t get me wrong I would love to try charcoal, but I figured I’d try the pellet only version as it was a bit less expensive.
Two questions. Any issues with the level of ash acumulation after and during the cook? Just curious, ever tried putting in a small wood chunk or couple of lump charcoals? I'm torn between the Pelet and the duel fuel Ooni fired pizza oven. Thank you.
David Astrero I have not just for the simple fact that they say that it’s pellet only. I’m afraid that it could do some irreversible damage to my oven. In terms of ash I haven’t really had any issues, but I always clean it out once it’s cool. Thanks for watching David!
You’re welcome! We love it and I think you would too! If you plan on buying it directly from Ooni, consider using the link in my description as it will tell Ooni that you came from my channel! Thanks for watching!
This one is not rated for charcoal, but there are more expensive models that allow multiple fuels. Now I just saw royal oak charcoal just announced 100% charcoal pellets which I will definitely try in the Ooni
Great video. I've used 3 brands of pellets. The low end ones seemed to have too much water in them. As the pellets in the hopper warmed, they expanded and got stuck resulting in low temps. I've switched back to a different brand and generally I haven't had much probablem with the self-feeding. I usually cook about four pizzas back to back...then rest for about five minutes to get the temp back up and add some pellets. Question for you: do you ever clean your stone in between pizzas with a brush? As noted in this video, sometimes the flour used to role out the dough results in some char on the stone that gets picked up by the following pizza.
I haven’t cleaned the stone during a cook, but I guess you could. I would be careful which type brush you use, and it’s deadly to ingest a wire bristle
Thanks Dave. Quick question. How long should the pellets be cooking before it gets to 800 degrees? My dough is not quite crispy enough. Ordering thermometer today.
@@AndersonsSmokeShow Great tips! Thanks Dave. Question on the pellets, what amount should you initially use to get to the 800-900 range? Like 1 cup, 1 1/2 cups etc… ? And how often should I add more when cooking multiple pizzas?
So the chimney cap is also used as a pellet scoop. I start out with a couple scoops of pellets on the “burner” and let that thing get roaring. Then I start to trickled pellets down the hopper as I don’t want to smother the fire. Once I see that me adding pellets doesn’t do that, then I fill the hopper. In my experience a roaring fire with a full hopper is about 15-20min of fuel. Between letting the stone get hot and letting the heat regenerate in between pizzas you may have to add more as you go. I just keep and eye on the hopper and make sure that I don’t let it run dry.
I like the size of this one because it’s nice and portable. Some people go for the versions that support propane... I didn’t because I already have a propane pizza oven, but it may be something you’d like to consider.
@@AndersonsSmokeShow just watching your video. Debating between the Ooni Frya and the Koda. Any advice? ! Thanks....have you notice and difference in ease and flavour between your propane and pellet ovens?
So propane is going to give you easier temperature control, whereas the pellet fueled is a little more difficult but still possible. I personally like the pellet fueled and I feel that I can notice the wood fire... even if it’s only in there for a couple minutes.
Hey mate, do you keep that oven outside all the time? How often it rains where you live? I am trying to decide if I should buy ooni or build one myself and my concern is ooni will rust in my garden after a year or two.
I've used mine a few times and i want to take the chimney off of the oven for storage but it wont twist off.. anyone have this problem? any suggestions? tried twisting it with both hands and it won't budge
Thank you for this video. I'm thinking of purchasing one since i hear the price will increase soon in Oct. I am curious, when you are done using the ooni. how long does it take to cool down to put it away? Any steps or tips on how to clean to put it away? Thank you
You just let the pellets burn out and cool down. I’ve never timed it, but it’s pretty quick. Cleaning it it’s pretty easy, a quick wipe down and flip the stone if it’s really dirty, and away you go! If you decide to buy one, consider using the link in this video description, that tells Ooni that I sent you and I’m able to make a little commission which gets reinvested into my production.
Nice and quick video! Do you keep the oven lid closed all the time? I a curious because if you check a standard pizza oven, it is always open, since you need to constantly rotate the pizza to not burn it on one side. If the lid stay open temperature goes down a bit but should normalize at one point, so I wonder if you tried to use the oven without the lid when you cook. Thanks
Supposed to be getting one of these for doing a sales call over Zoom... Seems worth a half hour of my time! Plus, it will be awesome sitting next to my Kamado Big Joe 🤘🤘
Thank you for showing us how to use the fyra. you need to get yourself a slotted peel. when there's too much flour under the dough, you can shake it off right before launching. and as you have probably found out by now, any wood/pellet pizza ovens are not great for non-neapolitan pizzas. you need either gas or just a home oven if you want a thick crust pizzas.
Yeah I've learned quite a bit more about this Fyra since I got it. People will say I am wrong, BUT when I got my Fyra (little ole' never used a pizza oven me) there wasn't really guidance even from Ooni as to what the Fyra was meant for. Would a pizza expert know that it would be for Neapolitan style pizza? Sure. Would a person who buys DiGiorno on a regular basis? No. lol. I was that guy, and it took some learning to get to the point where I truly understood what this was for. I saw you commented on my "Ugly Truth" video as well. People were pissed in the comments and the truth is, even Ooni's documentation didn't spell out exactly and my entire point was I'd rather have the gas than pellet.
@@AndersonsSmokeShow yes understandable. it took me many months and many pizzas in the trash to finally get the process down. also in my opinion, Karu firing on wood has the steepest learning curve of all ooni ovens, and Koda 12 also runs too hot even on gas. I recommend the roccbox or koda 16 if you want full control.
I believe OONI suggests filling the hopper little and often instead of packing it full. Great video though! I watched your unboxing because I somehow misplaced my assembly instructions so thanks for that 😅!
Oonis instructions state to fill to the top once it’s completely fired up. It would be a pain if you could only put a couple handfuls in at a time, as a full hopper only lasts about 15min. I’m glad that my video helped!
Combustion gives off moisture. Pellets begin to degenerate (melt) in moisture. Thus the pellets waiting to drop start to melt together. I find keeping the hopper much less than full and more frequently adding smaller scoups works great. And occassionally id needed push a screwdriver down into the hopper and pellets to bust them up a bit.
I case you missed it, here is my video unboxing, assembly, and first pizza on the Ooni Fyra: th-cam.com/video/bAJOru-Ju_I/w-d-xo.html
Thank you for showing the bottom of the crust. This is the deciding factor for me. Looks great.
Thanks for watching!
Best pizza is here in my driveway. Lovin' that.
Good job on explaining the Ooni Fyra Andrew!! I love mine and how portable it is! You pretty much nailed the pellet hopper issues! Thanks for sharing and have a great weekend brother!
Thanks man! This sure is a cool little oven!
The pellet/hopper issue is a non issue. Your not supposed to PACK the hopper full! The instructions say fill with pellets, not to pack them in
Thanks on the Backdraft info. I was having that issue and you showed me what the problem is. Thanks again.
It took me little time to get good and running the Fyra
This video is great. I ordered this oven and it's on the way. I would have never thought about any of these things. Good stuff keep up the good work
Thanks for watching Travis and enjoy that new oven!
Have you tried cooking the crust a little then add the toppings? My wife used to do that for her oven pizzas. It helped advance a crust to crisp. Just wondering if it would work on this.
I got mine about a week ago and it's pretty awesome being able to make restaurant quality pizza at home. The one recommendation I have is to not let the oven get too hot. I like to let the stone get to about 800F in the middle. At that temperature, you get cook times that are closer to 90-120 seconds which allows a really nice even cook throughout the pizza. Higher than that, you'll start burning the toppings and edges of the crust before the middle parts of the crust are fully cooked.
Totally agree!
I can't get the center of the crust cooked without burning the top
Make sure that you’re not loading the toppings too thick. Also try to lower the temp a little
Thanks for the tips! Especially clearing the pellets to get they burning nicely. However, isn’t 850 the perfect temp? 950 seems too hot; adds just a bit too much char? Maybe it’s personal taste, but a true Neapolitan chewy crust isn’t blackened. Looking to buy the oven, but not if it incinerates a great sourdough thin crust Neapolitan pizza? Is the temperature controllable? Obviously have to be patient to build stone temperature, but can you cap/damper and maintain a 850-900 temperature?
Very helpful thanks, I just got my OONI. I have a full sized wood fired pizza oven in the back yard but for two people it just takes too long. Pizza is the crust, the toppings are simple. For newbies, don't use much sauce, I brush it on.
Very very true! Thanks for watching and enjoy that new Ooni!
Remember folks these ovens are for Neapolitan pizzas which are totally different to pizza hut type pizzas, these are very thin base crust with chesee, tomato sauce and perhaps mushrooms or onions anchovy or an egg , very few toppings , keep it thin and you will have a perfect pizza.
Nonsense about the toppings
Thank you for the tips! I ran into these multiple times over the last few weekends. Will incorporate these suggestions for next time.
Glad the video was useful! Thanks for watching
My ooni is supposed to get here this weekend! Been waiting since October! I can't wait to get it going
Heck yeah!
Just got mine today!!
have to say thanks for the videos, have done my research and finally got my Ooni in! Have had two excellent cooks with it so far and your tips have been helpful (especially fire management). Only thing I would add is a pizza turner is essential and makes for easier cooking. thanks bro!
Yes a turning peel is a key too! I should’ve talked about that
How many pizzas can you make on one load? Does it gets choked because of the ashes? can you use charcoal?
Isaac Carro this particular model is pellet fueled only. Ooni makes other models that run on charcoal or gas as well. It only can handle one pizza at a time. The hopper is what gets jammed up, but it’s an occasional things
Just purchased my ooni Frya - hope my pizza is as good as yours looks!
Thanks. Looking to invest in a woodfired Ooni and your video was helpful.
Glad I could help Pete!
Nice vid, straight to the point. Appreciate the no bullshit approach.
Thanks 🙏🏻
Really enjoy your shows, thank u so much!
Thanks Steve!
Thanks for all the tips, bud! These were great, even though I am considering the Big Horn.
Ahh nice! Those are pretty similar.
You are so well spoken
I have an Ooni 3 (when it was still Uuni) and I love it. Looks like the Frya is the same concept except it has the damper. I’ve never gotten my oven above 900 degrees so it isn’t really needed.
Yeah I’ve played around and have had great luck with lower temps too... Easier to cook it thoroughly
Great video, there is a hole under the oven close to the door for you to stick your finger to lift the stone to remove it. no need for any tool.
I learned that about 15min after filming this video lol
Getting ready to make our first pizza in our Ooni tonight. Your video looks helpful.
Thanks! How did it turn out?
@@AndersonsSmokeShow -- hahaha, we need to watch the video again. Still trying to master the peel. Though not pretty, our pizzas were delicious.
Got one for Christmas! Realizing I have to accessorize..... What type of infrared thermometer should I look for? It also looks like most of the OONI brand accessories are on back order! Unless you can find in a retail store.....
I personally use thermoworks thermometers, but the thermpro infrared off Amazon is not bad!
Great tips, so thank you. Got our Ooni Frya yesterday and can’t wait to give it a go at the weekend. Do need a thermometer now though!
Heck yeah! Enjoy!
Not sure if you hear this alot but you have a great voice for commentating!
I get a few comments here and there about it! I appreciate the compliment!
Can you leave the oven outside maybe with just a coverover itto protect from rain?
I know that they make a cover for the Pro, but I don't recall seeing one for the Fyra... I dont see it as an issue as long as it's covered and protected from the elements. It does fold up and stores pretty easily too.
I'm looking to buy one. This was very helpful. Thanks from The Netherlands!
Thanks for watching!
what about using the premade pizza dough?
Thanks a lot!!!! You explained everything so we can understand the traps and the simple way to use this item. Thanks buddy, keep the videos coming.
So glad that I could help out!
If you could buy an Ooni piza oven again would you still buy a pellet burner or gas
Thank you for this video. Can you please make a video on cleaning?
I should be filming it this weekend
@@AndersonsSmokeShow Thank you. I used mine for the first time and just watched your video. Should have done that first. My flute where you put the pellets is now very sticky with soot stuff. Not sure what I did wrong. Are you using Ooni pellets?
I’ll have to see if mine is sticky as well. I have not used Ooni. Ive used Pit Boss and also have a surplus of Camp Chef pellets... so those are the only that I’ve used
@@AndersonsSmokeShow do you like the Camp Chef pellets?
Tonya Lucas Smith I think Camp Chef pellets are made with quality wood and work well in both my pellet grills and the Ooni
Just got my oven. Thanks for the video.
Got one for my dad for Christmas this year can’t wait til we use it
That are a lot of fun and make some great pizza! I’m sure he will love it!
I wanna buy one but they don’t shop till late March 🥺
Wow! That’s crazy! I had to wait about 4-5 weeks for mine. I know that there are some retailers like Ace Hardware that carry them too, but if the manufacturer doesn’t have them I doubt retailers do. May be worth a try though! Thanks for watching Sydney!
@@AndersonsSmokeShow thanks! :D Maybe it's because of high demand from christmas orders.
Great video Sir! tons of information. how does it do with meat? sausage, hamburger, My favorite pizza Garlic, Peperoni, sausage, shrooms, basil dang I'm hungry... thank you for sharing
Just make sure that the meat is thin enough to cook through... or precook it a little if you have to. I haven’t had any issues with mine but I intentionally keep the meat thin so I know it can cook through
Good video, we're about to use one for the first time
Appreciate it Joel! Thanks for watching and enjoy that awesome oven!
Have you tried finishing off wings in this bad boy? I can only eat wings (usually plain...) now that I have either airfried or baked fried wings to get the grease out of them.
Actually I haven’t, but that’s not a bad idea!
How you guys use the chimney vent? Do you close the vent a bit when fire is burning good?
Cool little pizza oven, hard to believe it’s been a couple of months. Great tips Andrew!
Thanks for stopping in Charley! Yeah man this is a cool little oven, and with it being portable it will be cool to take with me to hunting camp in a few weeks!
Awesome video that'll help many!
Hey thanks Tommy! I appreciate you stopping by and watching!
Does it ever taste smoky from the pellets?
If cooking 2 pizzas how long does it take for the stone to heat back up for second pizza?
Great videos. You make it so simple and cover all questions I had. One question though. How much dough do you use, i.e. ounces, etc.? We buy prepackaged dough at Safeway and that rolls out to make a pretty large pizza.
I don't really measure it out in weight.... There is a local place that sells fresh dough so I buy it there
I cooked around 5-6 times and I love the pizza but fire management is still hard for me. After 2-3 pizzas I got a lot of ember but no flames. If I pack the hopper full I get airflow problems and if I poke etc I got a lot of ember in the front of the fire tray. I think I switch to a gas one
If I could go back I’d probably get gas too. I find that adding them throughout the coon rather than waiting until it’s empty helps
Do u still use this bought mine a day ago done one cook still a lot to learn.
Yeah we still use it. I don’t post much because I’m making the same things and that would be boring lol. It take about 3-4 attempts until you start to get the hang of it.
Thanks I'm sure I'll get there bit of a wood burner virgin so used to gas for bbq fancied a change its a cool oven tho and going to try steaks burgers on the cast iron grill I got too
Nice!
At what point do you need to close the funnel using the small nozzle on the side? I get that it needs to be open to avoid backdraft. But does it ever need to be closed?
I will make a few micro adjustments to it to drop the temperature a little, but other than that I don’t really close it.
@@AndersonsSmokeShow thanks a lot! Just ordered mine. Will see if I can cook a steak in it too
That’s something that I’d like to do too. Just haven’t gotten around to it yet.
So if I want to roast some vegees I can put a cast iron pan on the stone?
Yes! Ooni actually has their own line of cast iron accessories.
I highly recommend the sizzle pans sold by Ooni. They have removable handles which make putting the pans in and taking them out so much easier since you’ll be dealing with insanely hot pans. Plus if you have two they’ll both fit at same time. With a regular skillet or pan you’ll probably only be able to get one pan in at a time. I cook veggies, steak, chicken and fish all the time and it’s as good or better than the pizza.
@@seanjester2905 thank you
Thanks Anderson! Great vid. Thinking about getting one and now I will! Your pizza looked delicious
Thanks! I hope you enjoy it as much as we do!
Dude this video is great. Two things: Way too burnt on bottom, dont push down your edges, and leave more room on edge to make a puffy crust. Pushing the sauce to the outside like that is for pan pizzas. I used to run a woodfired pizzeria
One thing: have it however you like it.
that is for profit. I like my toppings all the way to the edge
What pellets do you use?
Do different fuels, wood, charcoal, bricketts
How long does the oven take to heat up
That pizza is beautiful! Great video!
Thanks
Great video! How long does it take to have the fire go out?
Honestly pretty quick. 15-20min max
@@AndersonsSmokeShow is there a cover you recommend for it?
They actually make covers. I don’t have one because mine is stored in my garage when it’s not in use.
Great video, thanks for sharing.
Thanks for watching
The Ooni looks awesome, thank you for making the video. When we buy a house next year, this will definitely be on the list. I’m curious though since you said you’ve only done frozen pizza in the past, have you tried cast iron skillet pizza? Not the same caliber as the Ooni, but definitely a great alternative to frozen pizza
The ooni is a sweet little oven for any pizza lover! Honestly I can make better tasting pizza than most delivery options in my area. What I meant about the frozen pizza is that I get a lot of questions if I have tried cooking one in there, and at this point I have not but I will soon. Thanks for watching!
My challenge in using mine is keeping to fire going for 10 pizzas. I can’t believe that you are getting flames up the front pipe. How do you get that fire?
I make sure to slowly add the pellets to keep it from getting smothered... once it’s going good I just keep adding pellets
Great tips. I have an Ooni 3 and I’ve ran into the exact same issues and used the same solutions (especially the screwdriver to get those pellets down the hopper, ha!)
Thanks for watching
I've been having a lot of issues with this. Are you sticking the screwdriver down the feeding tube or from the back?
I do it down the hopper
Great video Andrew very informative as always. Quick question. How difficult is it to clean and maintain the oven? Thanks
It’s very very simple! Pellets are notable for their efficiency and leave very little behind. I do periodically remove the burn pot and take my air compressor and blow through the oven to remove any lose debris. Thanks for watching Doug!
im sure you have been asked, but have you cooked a frozen pizza in it? if so how did that work?
I actually have not tried that yet, but its something that I've planned on doing for a while now. I will do that soon to see how it does!
Did you try someone to use instead of pellets small pieces of hardwood?
I'm thinking, if to buy Ooni Fyra or Karu. Fyra is cheaper, but I have a hard wood at home...
Thank you for this video!! Lifesaver!
Glad it was useful!
Struggling with my oven. Can't get it past 350 degrees C the flame seems to die quick and when trying to top up even a few pellets kills the flame and causes just smoke. I also find what you said I the video the hopper and even my tray get clogged. Have thrown away alot of under done bottom pizzas and burn tops contemplating returning atm. Don't know if I have to use it against a wall so there's no breeze 😕 just struggling any advice would be great 👍😀 cheers
I’ve cooked in the snow and didn’t have an issue. Make sure your chimney damper is wide open, keep the door on to let that stone get up to temp... and as far as pellets go, make sure the fire is going well before adding any to the hopper and when you start to add them be sure to just add a little at first. Then after a moment or so you should be able add to the hopper.
Hi there I’ve made at least 30 pizzas and I have never been able to get the bottom cooked and I have never seen it get over 800 Degrees using the same pellets you have used I know I’m impatient but how do you get yours so hot ??
Is your damper all the way open? I also keep the lid on as long as I can to get the stone hot.
I’ve use a small fan to blow air through the back vent of the oven. It looks like an inferno and drives the temperature up.
Thx’s for the Pro tips
Thanks for watching
I have a traeger, can i use the traeger pellets or any pellet like that?
Yeah I’ve used Pit Boss, Camp Chef, and Cabelas all with no issues!
Great review. Still trying to perfect the pizza dough making process. On my next burn am thinking of sneaking in some small pieces of Mesquite Charcoal with the pellets since every time I buy the big lump bag , 1/4 of it is always tiny pieces.
I don't think mall pieces would hurt anything. I haven't tried that, but I know exactly what pieces you are talking about. Thanks for watching!
When pellets get stuck in hopper i just hit it a few times on the back with the chimney cap (scoop) ...
I was going to engineer a more permanent solution, just haven’t had the time to do it yet.
Did you permanently take off the thing that stops the flame from hitting the front? Or did you place that back on. And if you have it off, will it just burn the pizza. Great video subscribed! Also we just got this for the holidays. Going to be making pizza for everyone on new years.
Are you referring to the deflector on the top?
@@AndersonsSmokeShow haha yes
I have mine on there all the time
Have you had trouble with keeping the temperature? I have been reading on reddit that some people are not able to keep temp?
I’ve only had the issue when the pellets in the hopper jammed and did not fall down onto the fire. Once I realized that happened I make sure that they aren’t jammed up
Did you ask Ooni why this happens ? It doesn't looks normal I guess. I do have same problem, and I have to push hard to get the pellets falling down. It's boring when you have several pizza to do.
No I haven’t, but I need to ask them.
tell you what I have learned. go with gas option. I got bertello 16" gas and wood at the same time. works fantastic. Was looking at new ooni 16" Kuda but for $300.00 less very happy with Bertello. unless you get a proper expensive wood pizza oven using real wood it's not worth the hassle .
I agree with the gas… if I did it all over again I’d get a gas oven
@@AndersonsSmokeShow also I don't knwo how much flower you are using on the peal but that's another issue I see. use semolina flour it won't burn and stain your stone
Good call
Thanks for the great video. I'm looking at purchasing an Ooni. Why did you choose the Fyra over the Karu Multi- Fuel?
Thanks for reaching out! So I have a propane fueled Camp Chef pizza oven, so there really wasn’t a need for me to get an Ooni that ran on gas. Now don’t get me wrong I would love to try charcoal, but I figured I’d try the pellet only version as it was a bit less expensive.
Two questions. Any issues with the level of ash acumulation after and during the cook? Just curious, ever tried putting in a small wood chunk or couple of lump charcoals? I'm torn between the Pelet and the duel fuel Ooni fired pizza oven. Thank you.
David Astrero I have not just for the simple fact that they say that it’s pellet only. I’m afraid that it could do some irreversible damage to my oven. In terms of ash I haven’t really had any issues, but I always clean it out once it’s cool. Thanks for watching David!
This was so interesting, thanks. I need to get a peel, what do you recommend the metal with the openings or the one that has no openings? Thanks
A perforated peel would be a good one to get. I also like a wooden peel for building the pizza on.
good job!I see Tommt@ gallery backyard gave u an atta boy and he has a different brand pizza oven
Yeah he has the QubeStove! It’s a cool little pizza oven! Thanks for watching!
Can you burn wood in it not just pellets?
They don’t recommend using anything besides pellets in this model.
Thank you for this informative video. Im hoping to get a hold of one of these soon :)
You’re welcome! We love it and I think you would too! If you plan on buying it directly from Ooni, consider using the link in my description as it will tell Ooni that you came from my channel! Thanks for watching!
Have you tried adding charcoal?
This one is not rated for charcoal, but there are more expensive models that allow multiple fuels. Now I just saw royal oak charcoal just announced 100% charcoal pellets which I will definitely try in the Ooni
Great video. I've used 3 brands of pellets. The low end ones seemed to have too much water in them. As the pellets in the hopper warmed, they expanded and got stuck resulting in low temps. I've switched back to a different brand and generally I haven't had much probablem with the self-feeding. I usually cook about four pizzas back to back...then rest for about five minutes to get the temp back up and add some pellets. Question for you: do you ever clean your stone in between pizzas with a brush? As noted in this video, sometimes the flour used to role out the dough results in some char on the stone that gets picked up by the following pizza.
I haven’t cleaned the stone during a cook, but I guess you could. I would be careful which type brush you use, and it’s deadly to ingest a wire bristle
How many cooks do you get from a twenty pound bag of pellets ?
I don’t know if I can answer that one because I’ve never had a bag strictly for the Ooni. I have 4 pellet grills that all share the same fuel...
Great video. well done
Thanks!
I have an ooni frya 12 too. Do you have any soot issues? Mine seems to get build up after a couple pizzas.
I take a rag and run it across the top of the oven, because I too have seen soon floating around in there.
Great tips! Thanks.
How long does the pizza take to heat up
I’d say once the fire is going it’s less than 10 minutes
How long do you wait between cooks for temperature to get back up?
It’s usually just a matter of minutes for it to get back to where you need it to be.
Just a question? Did you light your pellets with a torch or with a fire starter that’s on their website. 😀
I have a torch which I use with all of my grills, but I always use a fire starter to get things going
@@AndersonsSmokeShow Thank You! 😃
How do you clean it?
Rani Tiruveedhula I am currently planning that video 😉
do you make your own dough? or have you used store bought and rolled out?
Honestly I’ve done both. There is a higher end grocery store nearby that carries some good dough and it’s super convenient.
Thanks Dave. Quick question. How long should the pellets be cooking before it gets to 800 degrees? My dough is not quite crispy enough. Ordering thermometer today.
From a fresh start it’s usually 10-15min to go from lighting to a hot stone. Yeah I’d really suggest using a thermometer
@@AndersonsSmokeShow Great tips! Thanks Dave. Question on the pellets, what amount should you initially use to get to the 800-900 range? Like 1 cup, 1 1/2 cups etc… ? And how often should I add more when cooking multiple pizzas?
So the chimney cap is also used as a pellet scoop. I start out with a couple scoops of pellets on the “burner” and let that thing get roaring. Then I start to trickled pellets down the hopper as I don’t want to smother the fire. Once I see that me adding pellets doesn’t do that, then I fill the hopper. In my experience a roaring fire with a full hopper is about 15-20min of fuel. Between letting the stone get hot and letting the heat regenerate in between pizzas you may have to add more as you go. I just keep and eye on the hopper and make sure that I don’t let it run dry.
@@AndersonsSmokeShow Perfect! This will help immensely - thanks Dave!
I am thinking to get this oven. Would you recommend? How about the size? Is it manageable?
I like the size of this one because it’s nice and portable. Some people go for the versions that support propane... I didn’t because I already have a propane pizza oven, but it may be something you’d like to consider.
@@AndersonsSmokeShow just watching your video. Debating between the Ooni Frya and the Koda. Any advice? ! Thanks....have you notice and difference in ease and flavour between your propane and pellet ovens?
So propane is going to give you easier temperature control, whereas the pellet fueled is a little more difficult but still possible. I personally like the pellet fueled and I feel that I can notice the wood fire... even if it’s only in there for a couple minutes.
Hey mate, do you keep that oven outside all the time? How often it rains where you live? I am trying to decide if I should buy ooni or build one myself and my concern is ooni will rust in my garden after a year or two.
No I store mine in the garage when it’s not in use.
I've used mine a few times and i want to take the chimney off of the oven for storage but it wont twist off.. anyone have this problem? any suggestions? tried twisting it with both hands and it won't budge
Mine was extremely tight but was able to get it off with both hands
@@AndersonsSmokeShow I'll give it another go once my hands recover
I will say that initially I was trying to turn it the wrong way... remember that there is a lock diagram at the bottom of the chimney
@@AndersonsSmokeShow yeah and thats why i watched your other video yesterday with the assembly so i could see which way it twists in
Good job
Thank you for this video. I'm thinking of purchasing one since i hear the price will increase soon in Oct. I am curious, when you are done using the ooni. how long does it take to cool down to put it away? Any steps or tips on how to clean to put it away? Thank you
You just let the pellets burn out and cool down. I’ve never timed it, but it’s pretty quick. Cleaning it it’s pretty easy, a quick wipe down and flip the stone if it’s really dirty, and away you go! If you decide to buy one, consider using the link in this video description, that tells Ooni that I sent you and I’m able to make a little commission which gets reinvested into my production.
@@AndersonsSmokeShow Thank you for the quick reply. It looks like am really going to enjoy this. thank you for the tips.
Nice and quick video!
Do you keep the oven lid closed all the time? I a curious because if you check a standard pizza oven, it is always open, since you need to constantly rotate the pizza to not burn it on one side.
If the lid stay open temperature goes down a bit but should normalize at one point, so I wonder if you tried to use the oven without the lid when you cook. Thanks
You don’t have to keep it closed the whole
Time. In fact when cooking it’s probably best to leave it open because the surface can burn pretty quickly,
Supposed to be getting one of these for doing a sales call over Zoom... Seems worth a half hour of my time! Plus, it will be awesome sitting next to my Kamado Big Joe 🤘🤘
Hell yeah that’s cool!
what pellets do you use (other than the ultra expensive Ooni ones that are never in stock)?
I’ve used all kinds of pellets, but lately I’ve used Lumberjack the most. I like their blends as well as their 100% hardwood pellet offerings.
Thank you for showing us how to use the fyra. you need to get yourself a slotted peel. when there's too much flour under the dough, you can shake it off right before launching. and as you have probably found out by now, any wood/pellet pizza ovens are not great for non-neapolitan pizzas. you need either gas or just a home oven if you want a thick crust pizzas.
Yeah I've learned quite a bit more about this Fyra since I got it. People will say I am wrong, BUT when I got my Fyra (little ole' never used a pizza oven me) there wasn't really guidance even from Ooni as to what the Fyra was meant for. Would a pizza expert know that it would be for Neapolitan style pizza? Sure. Would a person who buys DiGiorno on a regular basis? No. lol. I was that guy, and it took some learning to get to the point where I truly understood what this was for. I saw you commented on my "Ugly Truth" video as well. People were pissed in the comments and the truth is, even Ooni's documentation didn't spell out exactly and my entire point was I'd rather have the gas than pellet.
@@AndersonsSmokeShow yes understandable. it took me many months and many pizzas in the trash to finally get the process down. also in my opinion, Karu firing on wood has the steepest learning curve of all ooni ovens, and Koda 12 also runs too hot even on gas. I recommend the roccbox or koda 16 if you want full control.
I believe OONI suggests filling the hopper little and often instead of packing it full. Great video though! I watched your unboxing because I somehow misplaced my assembly instructions so thanks for that 😅!
Oonis instructions state to fill to the top once it’s completely fired up. It would be a pain if you could only put a couple handfuls in at a time, as a full hopper only lasts about 15min. I’m glad that my video helped!
Combustion gives off moisture. Pellets begin to degenerate (melt) in moisture. Thus the pellets waiting to drop start to melt together. I find keeping the hopper much less than full and more frequently adding smaller scoups works great. And occassionally id needed push a screwdriver down into the hopper and pellets to bust them up a bit.
Thank you!
How often do you usually need to wait between cooking two pizzas?
Usually a few minutes with the door closed is sufficient enough. Having the infrared thermometer really help!