You desperately need to buy a turning pizza peel. You shouldn't have to take the pizza out and turn it by hand. The round turning peel will improve your results drastically. Try doing 180 degree turns instead of 90. the back of the oven cooks the entire back half of the pizza, so this method will be much better. Also, I would HIGHLY recommend removing the honey from your pizza dough recipe. Sugar in the dough will cause your pizza to burn much easier. In the home oven, it is good to use sugar because the temps are much lower, but at 700-900 F you really want to only do some combination of oil, water, flour, salt, yeast. Cheers!
My girlfriend just got me an Ooni Pro for my birthday. She loves my homemade pizza but honestly, I think she did it to shut me up about building a brick oven in her backyard. I have to say that this thing is amazing and much more thermally efficient than even a small brick oven. Still getting dialed in on getting the temperature just right for baking a pie but the first several efforts were promising. Best birthday present evaahh!!
Funny my birthday was Friday and my wife did the exact same thing. I've been talking about the ooni for a year and like you she loves my pizza and I think it was to shut me up lol. Totally worth it!
Two things I learned cooking with my ooni pro is 1) take the door off, at high heat and low cook time you dont need the door on. This will allow you to see what you are doing and burn less and 2) count your seconds. I learned this watching italian pizzaiolo videos, they may have been doing it for show but if you count 15 or 20 seconds and rotate 4x your pizza will be done and perfect most times (especially once you get the hang of the exact count and temperature). Enjoy ooni, I love mine it is so much fun and makes great pizza (though I use chunks of wood not pellets).
Be careful with the Ooni Fyra - removing the front door changes the airflow, specifically it reverts the airflow backwards. So the fire shoots out the back and it’s pretty sketch.
Awesome review! Just a point, Part of the reason your pizzas were burning was because of your inclusion of Oil and Honey. at neapolitan temps, 400-500C, the inclusion of these ingredients is just going to promote burning. Regular neapolitan dough includes just Salt Water Yeast and Flour because thats all that will survive such heats. Anyway, keep on pizza-ing!
I would leave out the honey. In home oven sugars help browning but in such a hot oven they burn really fast end you end up with a dark crust. But if you prefer it this way I don't want to stop you :)
This is awesome! Love the idea of a manual hand crank. Solves the problem and doesn't overcomplicate the device. Definitely seems like something the product engineers could figure out without changing the cost much.
I concur. I run my Ooni Koda (gas) at 850-950°F and any sugar or oil causes the dough to burn easily. Lower temps like the recommended 700-750° don't produce enough leopard spotting on the bottom and result in weaker spring. Tips: High hydration (65%), autolyze before kneading, 3 day cold rise in fridge to develop flavor. You won't miss the sugar at all! (Or sprinkle some on top, along with parm.. it's a cheat but it works.)
@@brittanyshane5838 Yes, I was having a hard time deciding between the two myself, wanting to match wood-fired restaurants. As I researched, I found that the consensus among home pizza fanatics was that wood doesn't add flavor. It's just nostalgic (and inconvenient!) Now that I have the gas model, I'm 100% convinced that heat alone is the key.
@@brittanyshane5838 I have the ooni 3 with the gas attachment. I used pellets for a while and will never go back. So I would recommend one with a gas option. Gas is cleaner, easier and there is no taste difference.
I would add "fun" to the pro list, because as infrequently as I make pizza, I enjoy babying each pie to perfection. On the other hand, I look forward to the next model that has some kind of rotation mechanism ;)
Loved the video. If I may make a few suggestions. 550 to 650 degrees, after reaching temp reduce amount of pellets added just to maintain temp and keep rotating to get your golden color. I have my own wood oven and this seems to work. Give it a try and enjoy! Keep the videos coming.
I'm a 65 year old fart. I've been ordering out for pizza every week my whole life. In late 2023, I started making pizza at home in the oven. They turn out great, btw. I haven't ordered out for pizza in 2024. Last week was the best pizza yet. The wife asked, "What are you going to do in the summer? You don't want the oven blasting at 550°. " (I use a pizza steel and preheat for an hour). I did a deep dive into pizza ovens. It came down to Ooni or Gosney Roccbox. Went with the Gosney. It arrived this morning. We're doing steaks for dinner, and I'm going to do the steaks and mushrooms in the Roccbox.
I've made 4 pizzas this week alone. I'm now making bread loaves and focaccia out of the dough now, too. Thank God I'm not the only one here to eat all this!! XD
@@LifebyMikeG Haha, i think you should include the cost of the palettes. $250 is great yea, but how much does it cost per pizza in terms of palettes. Does it add up and are they the only sellers? That sounds like the cheap printer - expensive ink business model. Would like to hear your thoughts on this.
@@ziadhalwany3095 Man, they're just wood pellets, it can probably work with any kind of pellets, and since it's a small oven you dont need that much anyway. You're paying double but using much less. It's far different from buying ink cartridges.
I bought one of their other models and got six of the edges burning so I took the stone out, drilled a hole in the bottom of the ooni, then drilled out the base stone, added a rotisserie unit to the underneath of the ooni (battery powered, only 20 Aus dollars.) Make a spindle that fits down the hole and weld an old circular saw blade on spindle and weld four metal pins to the outer portions. Buy another stone (round). Drill stone where the metal pins would fit (lose fit ). Now, when I make a pizza, I put the pizza in and turn the rotisserie on and the whole pizza spins and the whole thing cooks evenly. I makes a fairly good pizza oven into the world's best pizza oven. Pain in the arse to make but we'll worth it. It should come from the factory like that.
You've probably worked this out by now, but there are two easy ways to stop it burning so much. I mean, firstly don't push it right the way to the back of the oven, because if the dough touches the flame baffle it's definitely going to burn, but: 1) Ignore the instructions and only leave it 20-25 seconds before turning the first time. We have an Uuni 3 and when cooking on wood pellets, we typically leave the pizza 20 seconds for the first cook, then do three 1/3rd turns for 15 seconds each, then lift the pizza up to the top of the oven for 4 or 5 seconds at the end to really crisp and smoke the toppings. 2) Ignore the instructions and leave the door off. You get a bit more flame going over the top of the pizza so it tastes a bit more smoky, but that's really a plus anyway; it'll take an extra 30 seconds or so to cook, but that's hardly a disadvantage at the speed this thing finishes off pizze. Also, stop cooking the basil; put it on after it comes out, you savage! ;-)
Bought the predecessor of this model (ooni3, Uuni actually before they changed names) and have pulled out over 150 pizzas ever since. Love it and highly recommend this little beast to any backyard pizzolo.
"Hey, let's go to the beach today" "Sure, let me just pack some sunscreen, a towel and my wood-fire pizza oven" Edit: Great video though! I just thought it was funny cause I've never personally seen people bring one to the beach but I guess it's a thing!
I have done this also - requires quite a bit of prep and it is quite heavy - I put a little wood block to stop the stone from falling out and put it in a back pack - works great - my only problem with fyra is that it is dirty, first use the whole thing is filthy and the soot gets everywhere - as soon as gas options on available I will be swapping to gas
Fun fact: "uuni" in Finnish (same pronounciation as ooni) means "oven". And one of the companies founders is Finnish, and the company was originally called "uuni".
Yeah I was confused when i saw at first it was called ooni, it sounds like uuni but it's different and the company wasn't finnish. Good to know It does in fact come from finnish
I’ve tried both the wood pellets and gas for my Ooni 3. I have to say, I really prefer the gas. It’s just so much easier to set up and clean up; I don’t have to worry about the wind or managing the fire. I can just turn on the propane and let it run, plus it produces no smoke and no soot layer on the oven (I don’t smell like a fire or have to wipe the oven for 30 minutes). I don’t notice a huge difference in smoke flavor, but if that’s the deal breaker for you then pellets are fine. But in my opinion, the convenience of the propane is unmatched.
The idea that a wood fired oven gives the pizza a smokey flavor is really a misnomer. Its the high dry heat that creates Char and crispy outside chewy inside. That creates the flavor and desired result. Of course proper hydration and proofing of ur dough and ingredients are prob the most important aspect of making a great pizza regardless of oven used.
Agreed. I have an Ooni Koda, the latest gas only model. It's a dream to use and the flavor is identical to local wood fire shops. My pies cook in about 60-75s with 4 quarter rotations. There's no chance for wood smoke infusion in that time. Save the pellets for a BBQ slow cooker. Smoke your mozzarella perhaps! That would add real flavor.
Got one for Father's Day and they came out perfect the first time and the second time as well! Was super nervous at first but it was great! I did a half turn every 25-30 seconds.
I used to have a wood fired pizza oven in my back yard...a lot of work! This looks great. Omit the honey in your dough and pizza will not burn as much!
This is great if youre looking for decent "woodfired" pizza with a convenient setup. But cooking is entertainment, not a job, so a proper woodfired oven blows this out of the water in that regard. You can make more pizzas at once, have more control/gradient in temperature, and have more fun/atmosphere. Also woodfired "pizza" oven is a misnomer. A woodfired oven can be used to make all sorts of things, including smoked foods. But yea, if youre just doing pizza once in a while and want it to be convenient, something like this is an easy winner.
@@karenlewkowitz5858 Ive never used the Ooni, but I imagine you can do all of those. Only tough one might be the smoking since its so small, but if it can hold a low temperature then Im sure it can do a decent job.
Pro Tip: each use make sure you have a well rung out damp cloth and a long tongs to keep the stone free of ashy debris. Also, it never hurts to have a blank dough for your first cook of the day. Something you're willing to burn the crap out of. The stone itself loses heat with each pizza cooked, consequently even though the oven is roasting everything in its path the bottom will not be the same one after another unless you allow time to reheat. This is not time effective if you're cooking for a party. It also tempers the stone, dough 1 will draw enough heat from the stone so when you pull it out have pizza 1 ready to go it will have the right balance. So ideally for a couple of pies those are good but if you have your eyes set on doing something for entertaining you'd be better off have a larger surface so you could rotate spots.
I have the Ooni Koda (gas). It's fantastic! A tip for getting perfect golden crust is to use a stop watch. When I make sourdough pizza, i rotate every 25-28 seconds and slightly under cook the sides. Brinting up the total cook time is about 2 min and I rotate about 6-8 times. Gold not burned every time
You had some really good ideas on improving this Pizza Oven... maybe they(the company)... will listen and incorporate those ideas into an upgrade to their product... and send you a check for coming up with them
I think all of his suggestions were unnecessary. The pizzolo should turn the pizza with the proper pizza turning peel. The hole in the oven door is big enough. The other models didnt even have the spy hole.
@@guitarfreak1711 plus you only really see flames and shadow even with the door wide open, there's really no point adding a window - and if you did it would soot up in a cook or two and you wouldn't see through it anyway! If you want to know how well your pizza is cooking, you take it out the oven and look at it. They cook so fast in these things that at worst you're really only going to get your pizza thirty seconds later than you could have if you'd just counted the seconds perfectly and not needed to look.
I LOVE my ooni pro. my 40 year old sourdough pizza base cooks and tastes amazing in it. Would never use gas. It might be easier and less hassle but cooking with wood is just satisfying.
@@andrewhting You're probably right, though. If they implemented what he was suggesting, though, and either had the pizza stone automatically rotate, or had a hand crank, THEN it would be much more practical.
bread is impossible to make, it just burn. Yes for naan or piadine or tigelle! you can roast chestnuts, potatoes, little cut of meat. the problem is the fact that the fire is hella near the food
I bought a pizza queue on sale for $45.It goes right on my Weber 22 and 1/2-in grill, if you only have an 18-in grill it'll go on that too. The results have been phenomenal, and I have never been happier with a home pizza maker.
Just an FYI: you can hang the front door from the little notch in the bottom of the Fyra, and not burn your table. Also, I consistently rotate every 15 seconds, without even looking through the "window . Then take it out after 60-90 seconds, depending on how charred you like it. Sticking to the 15 seconds ensures that you look at it often enough to avoid burning it.
I've got the Ooni Karu at home, and I just leave the door off when there's a pizza inside, I think it's hot enough to still cook them perfectly without the door on
@@mjohnsimon1337 I haven't tried the Fyra, but the main difference I see is that with the Karu you can use small pieces of wood instead of these small pellets, and I think I prefer to have more control over the size and type of my pieces of wood. I absolutely love the Karu, would definitely recommend, and go for wood, the taste you get from it is just can't be matched by a gas-pizzaoven!
Honestly, I don't know why they don't have an automated way to rotate a circular pizza stone from underneath... even if it had a handle to turn manually. But... great video. Might have to invest in that Ooni.
I'll tell you why: the bottom part of the oven is a stone made of lava stones and others things that keep the temperature really good and release also really good, if u add moving part, u should add a pizza stone that moves with a engine, and that would makes little gaps that will make your stone break (temperature difference) and will make the oven release too much temperature. These 2 things will make the oven useless and the temperature will be around the same temperature as a home oven, and then it's useless! These oven are made for ppl who want to cook neapolitan pizza or pizza in a really short time with really high temeprature, and for really short time i mean 90s - 2 min MAX. If u want to rotate the pizza really fast u could use a 18 cm diameter of round pizza shovel! ;)
@@Jack01010 I don't know... You're telling me the small gap that would have to exist between the base and the round rotating stone would lose more heat than opening the front several times and using a pizza peel to rotate the pizza by hand manually? I highly doubt it... xD Heat rises, so, any excess heat pressure would push through regular cracks normally anyways. At least that's my thought.
Just got a Koda 16 (gas) for my birthday a few days ago and am 110% satisfied. It's so simple, easy to use, and produces phenomenal pizza (even though I need to work on my dough making/stretching technique). Just preheat for 30 min, throw the pizza in, turn after 45s or so, and then pull it out. That's it. I also love how portable this is. You could easily take this camping, to the beach, or to a friend's house. If you like making pizza at home then this is the easiest and cheapest way to get restaurant quality pizza.
You have to wonder why Ooni doesn't just have a round stone on a pivot so you can just spin it (maybe with a handle outside the oven) to make it cook evenly.
@@tarumarabi I think it is fully developed. He said this is 250, compared to similar things at 1k. you pay less for something that has less features. Plus you can't think of everything when you first take a product to market, that's why you have revisions. No product was perfect the day it hit the market.
Very interesting video! I would like to suggest to put fresh ingredients (like the ham or the basil) after cooking, they will stay soft and not dry. This is how I have always seen it in Italy
I immediately thought the stone needs to be on a lazy Susan style device to make the turning easier. It certainly looks like a great bit of equipment. Thanks for the video
As someone who has had pellet, wood and gas pizza ovens at home. I urge everyone (almost everyone) to get gas. Unless you’re cooking pizza 4 times a week or something. Gas is by far the easiest, most stress free and consistent method. I found the ooni pellets to be an absolute inconsistent nightmare. This is particularly stressful if you have people over with a promise of pizza. Wood is great but requires a fair bit of babysitting and to be honest, you don’t really get much of a wood benefit from these type of ovens.
Jimmy Z that’s the problem really. I can churn out about 10 pizzas in 15/20 mins on the roccbox using gas. 60 second cook and all the stretching and topping included. I love using it but I don’t want to spend an hour dialling it in etc.
I would add an amount of sugar if using a home oven to aid browning, but it’s not necessary with an oven that gets super hot, especially when the dome is so low down.
@@ketamin1489 nope! 'The wood fiber is then fed into the pellet mill where a rotating arm forces the material through a metal die containing a number of uniform small holes. The intense pressure heats up the wood fiber and binds it together as it passes through the die. This process forms the compressed wood pellets.' Therefore no glue is used.
@@ketamin1489 The alleged glue is actually the natural glues that are in wood. The high compression on the wood fibers squeezes out what I think might be called pectin. I am too lazy to go find out the specific word but it is all part of the wood.
Some thoughts to add by a massive pizza enthusiast: First of, I think all Oonis are great options for home cooks who want to step up their game from a home oven with pizza steel. A big oven simply isn't the best choice unless you make a lot of pizzas in one go. However, in my opinion, the Fyra is only the way to go if you insist on using wood as a fuel source (e.g. because you can't use gas) or if you also use it to bake othe things that are in the oven for longer. 1. In the 90-180s baking time the pizza won't pick up much of the smokey flavours. In fact ooni has stated themself that it doesn't really make a difference in taste when compared to a gas fired oven. I can't test this out myself as I don't have the money to buy 2 different ones, but that's also what I've heard from most people comparing the fyra or pro to other ooni models 2. After using the fyra, you smell like barbecue 3. Ooni offers a gas version (koda) in the same price category 4. Gas is more consistent 5. You always have to fill up the pellets during baking Don't get me wrong, the fyra is an incredible oven and for only 250 definetly worth the upgrade if you're into making pizza. However, I would rather buy the ooni koda for the same price or the koda 16 which is more expensive but has a bigger working area. The koda 16 also offers an L shaped burner, making consistency on your crust easier. If you're really into the smokey flavour, I'd suggest trying to make your own smokey oil. "Alex - French Guy Cooking" has a great video on that.
That makes a lot of sense, Finn. You seem to know quite a bit about the diferent Ooni ovens. I have a question for you, and I have asked it already in another comment. I hope you don't mind me asking again here, as I am hoping you have some input for me: I am considering buying the Ooni Koda for pizza only, or the Ooni Koda 16 for pizza and bread. I am wondering if the Ooni Koda 16 will be worth the extra money, and particularly I am wondering whether the hight will be sufficient for regular-sized bread. I am wondering if the crust will be burnt before the crumb is ready.
@@Mitbackbrot From what I've seen and heard and looking at the measurements, the ooni 16 is rather shallow. This is perfect for making pizza, as it traps the heat, but could become a problem for making bread, unless you make small loaves. It's perfectly suitable for flatbreads like naan though. If that's your only point of decision between the koda and the koda 16 go for the koda. If you want big round pizza's, go for the 16. If you want to make bread though, you might want to look into the ooni pro. It's 100 bucks up from the 16 but you can use wood or gas as fuel. It also has a higher ceiling, so it might work for bread, but I suggest you check online if someone has tried it before.
@@finneh6145 Very interesting. I just checked the Ooni Pro. As you said, it's 100 bucks up, plus an additional 79 EUR for the gas burner. I bake pizza roughly once every two weeks, and I imagine the Ooni Koda will be much better than my regular oven, but I struggle to buy this device for something that I do only every so often. Especially because I bake bread almost everyday, so knowing the oven is good for baking bread would make the decision much easier.
@@Mitbackbrot Sadly, I can't make this decison any easier for you. The koda is what it is and it's not really suitable for breads with a high rise. At 250 for only pizza, I'd say that's definetly worth considering, but in the end you have to make the decision taking into account your circumstances and finances.
You have helped me out, and 250 eur is indeed a reasonable price for pizza only. I wanted to make sure i am not missing out on a device for pizza and bread for a little more money, but I am starting to understand that‘s not the case. So yes, you did help me, thanks :).
My buddy has one of these Ooni's and has totally figured it out, perfect pizza every time. Sure it takes a bit of practice but, even with a full sized garden oven you'd still need to learn its sweet spots heat-wise. My mate has had his for two years now (and not the first I believe, he had an older model) and is a pizza master with it (no cremated edges). Like everything, it's about getting used to the tool and mastering it. Like that first time you baked a cake, and it was scorched :). I think if you keep this you'll get better and better at using it. Godamn, Dave was taunting us with pizza from from his Ooni virtually every second night, that also signals how convenient it is to use, and how much of a show off we was :). ps: not an Ooni employee
Thanks for the sweet video. I think I read somewhere that honey or sugars shouldn't be used in dough when you're going to be cooking in an oven that's over 500 degrees Fahrenheit. I believe that's why youre getting such a dark almost burnt looking crust on some of those areas. The sugars are probably burning. I think sugar and milk and honey etc is used as a Browning agent to help the dough Brown in a normal home oven when temperatures are 500 degrees Fahrenheit or less. Not positive though.
I would like to add a comment about the guard at the opening. It has been used as a way to quickly heat up the oven to an extreme temp in a small device. When I lived in Rome working at a small pizza shoppe the guard at front was used for that reason. When it was ready we would cook about 45 pizzas before closing it once again and adding more wood. I think using that method would benefit you a lot. When your oven is around 700 you should cook without the guard and not have to worry about the little hole for observation instead watch the pizza cook and rotate when necessary. The hole is to allow oxygen to enter while preheating. Your pizzas will take around 3-5 minutes rather than blasting them at 1.5-2 minutes. Much less anxiety and better result. Test it out and let me know if it’s more efficient and better result.
I have a Kettle Pizza Cooker for my Weber Kettle and I love it. It uses real wood logs which allows me to get it up to 800-900 degrees. I am still learning how to use but some of the pizzasI have made so far have been outstanding. By outstanding I mean restaurant/professional quality.
I have a ooni 3 for 3 years now and love it. I’ve bought the gas attachment a year ago and it is great. Turns out that a 1 minute is not enough to infuse the wood flavour in any significant way. There is an amazing facebook Ooni community where you can learn a lot. A bunch of folks there have tweaked their oonis to fit a rotating pizza stone, some even with a rotisserie motor. Check it out. Oh, one more thing : on an oven that runs that hot just skip the honey or sugar.
Ah ha! I just got an Ooni Karu, first run out was a solid 6 outta 10. I think that's going to be the fun part, pushing for a 10/10. Will give your recipe a go.
I originally had the Ooni 3. Sold it and got the Pro. Had it for close to two years now. There is def a learning curve. After about 5-6 runs, I figured it out and have since had perfects pizzas every time. Love my Ooni!
You know what grinds my gears? Charred dough. Small fired ovens have a high temperature differentials between one spot and another, from what I've seen the differences can be substantial even vertically. So I don't know, pretty unsure about this.
This video is awesome! Very exciting to see a wood-fired oven suitable for the home and really affordable. This is a great review... But let's be honest, the real star of the video is 7:28 and 7:36. Congrats to you and your wife, Mike
I have a different model. Same brand. I have tried with both pellets and propane. I suggest using the propane for sure. Consistent heat control. When using propane you have to cook without door on. The pizza cooks so quickly you don't have time to be messing with a door. I would try when using pellets to use door only to preheat or between pizzas. I use mine weekly for pizzas and calzones. The whole family no longer want to eat take out pizza. Nothing beats it. Always try different techniques and toppings. Try to just pick a couple topping and be lighter on them. Veggies can end up having too much moisture in the end. Thats a few tip and tricks. Happy eating. I also had found mine on sale for half price so keep an eye out. I got mine for cheaper than the newest model. Had to buy propane attachment separately.
He never said he was making italian pizza. just like pasta's pizza can take many forms/shapes and everyone has there own spin to it. I think its good that there are so many people who are really passionate or else we risk falling into this loop of mediocrity!
I just made the pizza same way u did it but left my stone in at 2 hrs 550 n just peperionni n cheese super good for my very first time WOW ITS FIRE LOVE IT THANKS NOW I Can start selling pizza I can't believe this at all
YES YES YES. THANK YOU! I am finally getting married and will be moving out! Which means I can finally buy my own things for the kitchen or for making food!!! I'm sooooo excited to buy this!!!!!!!!!!! And its such a decent price!
I’ve found adding a thermometer on something like this is useless since the difference in temperature around the inside has huge differences. Some can be over 100 degree difference from the spot closest the fire to the outer edge. Best to use an infrared thermometer so you can check various spots.
i think 'autolyse' method is when you do the initial mix of the ingredients fluor and water and let it rest for some time as this will reduce the required kneading time, i.e. to improve the flavour and colour of the finished product. Then you add the yeast and salt etc....
I'm a potter and it looks like that pizza oven functions like a kiln. pretty interesting. you can buy a firebrick and slice it to build a tiny bag wall to prevent the direct flame. and still keep the heat and woodsmoke.
just got the ooni koda 12 propane powered.... easier to cook as heat is more consistent.... perfect pizza every time.... like you recipe for dough... will give it a try as i am now using a dough from a bread baker down the street....
As someone who had to become gluten free for health issues in the last year, my favorite memory growing up was making homemade pizzas and calzones on the weekends. You should come up a good gluten free crust recipe.
I'm coeliac and cook pizza with one of this thing's predecessors all the time. The easiest way to make really good gluten-free pizza dough is to start with really good gluten-free flour. I use the following: 500g Caputo Fioreglut flour 350-450g water depending on how wet you like your dough 2 tablespoons sugar 1 tablespoon salt That makes about four pizze. I made some up this morning, and had pizza for lunch; it was great. You really can't tell the difference between this and regular pizza dough once it's cooked, but you have to push it out rather than lifting and stretching it because it's much more fragile before cooking. The Fioreglut flour is expensive, but you can cut it up to about 50% with regular off-the-shelf generic all-purpose gluten-free flour from the supermarket and it'll still work fine, you just have to use less water. 350g/ml of water at a 50/50 mix produces a moderately wet dough.
I have the propane version. It doesn't come with a door so it's super easy to watch. Stays hot better too, which is probably why the pellet oven needs the door.
Sorry ooni great product for sure, and definitely the best I’ve seen for portability, so you win for sure on that! But the best home pizza oven, is the one in the background on this video! Stick a stone in there, pre heat it and make some of the best pizzas ever! Easy to open and close the lid to check or turn the pizza, and quickly gets back up to heat after closing it back up. Tip cook a little lower heat, around 600 for a little longer around 3 to 4 mins (time could vary, so just keep watching it. If you need to brown the crust or toppings a little more but the stone got to hot and browned the bottom to much, just do it with a hand held propane gas torch it’s the ultimate burn controller and flavor adder.
i have used a pellet grill for years (grilla, traeger) for more than JUST pizzas. the one of the things i like about the full size pellet grills is that you can bake your (sourdough-U student) own bread and MANY other things. as alton brown has said "one use kitchen tool is useless, get a tool that is multi-useable" (not exact quote but close). i have used your recipes and cooked many things on my grills. now that you have a family and house with a yard, you might look into getting a real pellet grill. i have never had a burnt crust with a pellet grill. it will also take about the same time to get up to temp. and you can cook all of the pizzas at the same time and not have to wait (or turn constantly). i put it on a stone or use one of the cardboard/ paper plates things that comes with some pizzas. use the plate for the first 5-7 min, then slide off onto the grill grate to crisp the bottom (for about 5 min). i have looked into building / buying a pizza oven, but it basically does ONE thing- pizza. 45- 90 min heat up time for 90 sec cook, and constantly opening, turning, opening, turning, opening, turning, opening, turning, opening, turning......... seems like a big waste of time for ONE 8-10" pie.
i want to see alex (french guy cooking) to modify this. potential idea would be that he could add rotating attachment and timer (based on experiment ofc, and also need to be heatproof). send it to him now 😂 edit: i write this at half the video
I don't know if anybody added this but the charcoal / wood version has the option of hooking up a gas converter so it can be used that way also. ( sold seperately and only for the charcoal / wood edition )
From the thumbnail, I thought you were Ice Poseidon, and I am pretty happy I decided to watch the whole video. Very fun and flavorful commentary, good shit my guy
re: rotation idea. I don't think you actually gave any specific timings for the pizzas but if it was literally a few minutes, why not manual wind up? Spring mechanism would be simple & durable: wind it up by hand crank before loading pizza - becomes part of the hands-on cooking experience, ready when the bell tings!
stop putting sugar into pizza dough if you're baking it in the ooni. No need for it, it's a color enhancer for a situation when you're using a normal oven. Also lose the oil, no need for it - it's also only for ''normal'' home ovens.
Vito Iacopelli says the oilive oil helps with gluten development. He's a Master Neopolitan pizza maker from Italy. If he says it's ok, im good with it. His videos are awesome (not that this one isnt)
Great minds think alike, I was thinking about designing a pizza oven that rotates and then couple minutes later you say same thing. I like your idea of glass for viewing, so yes the pizza oven can be improved.
Awesome. I have an oven like this too and was gifted one. It is very hard to operate, much harder than they advertise. I made more than 200 pizzas with it now and still struggle. What works really well is to just simply use a cast iron pan. Semolina flour + olive oil it a little bit. Place your dough inside, add tomato sauce + basil, heat it on the stove. Then transfer to your oven, as close to the broiler as possible. You will have almost Neapolitan style pizza, it is really 95% close. Plus you only pay 50$ for the cast iron. Cheers and awesome video you did. Thanks!
I may be wrong (quite likely!) but I think you've got your weight out by 50% for the 2 cups of water. I reckon one cup of water weighs about 240 grams, so 2 cups will be 480. This makes a much healthier hydration percentage of about 64%. (at time 5:46)
I've gotten really into making pizzas since quarantine and I've really been enjoying my pizzas! I would loovveee this Ooni oven. I may just have to buy one
Wood fired is overrated, the gas ovens are perfect to make home pizza, in the 90 seconds you are supposed to cook a pizza the wood doesnt have enough time to make ANY difference flavor wise. And using wood is a HUGE pain in the ass and expensive. Pizza places use wood because they need big ovens to make more than one pizza at a time and gas is not optimal for that. Even electric ovens are enough as long they reach 400° C.
You desperately need to buy a turning pizza peel. You shouldn't have to take the pizza out and turn it by hand. The round turning peel will improve your results drastically. Try doing 180 degree turns instead of 90. the back of the oven cooks the entire back half of the pizza, so this method will be much better. Also, I would HIGHLY recommend removing the honey from your pizza dough recipe. Sugar in the dough will cause your pizza to burn much easier. In the home oven, it is good to use sugar because the temps are much lower, but at 700-900 F you really want to only do some combination of oil, water, flour, salt, yeast. Cheers!
They’ve only been turning pizza by hand since it was ever invented jackass
My girlfriend just got me an Ooni Pro for my birthday. She loves my homemade pizza but honestly, I think she did it to shut me up about building a brick oven in her backyard. I have to say that this thing is amazing and much more thermally efficient than even a small brick oven. Still getting dialed in on getting the temperature just right for baking a pie but the first several efforts were promising. Best birthday present evaahh!!
I got one for my birthday too and are, the best birthday present evaahh!!!
Funny my birthday was Friday and my wife did the exact same thing. I've been talking about the ooni for a year and like you she loves my pizza and I think it was to shut me up lol. Totally worth it!
Hey, I want to get one for my chef boyfriend now haha can you please link me the one you have? 😊
@@kasiukasia4234just google ooni fyra it aint rocket science
Hahaha I love the main reason she got you the pizza oven
Two things I learned cooking with my ooni pro is 1) take the door off, at high heat and low cook time you dont need the door on. This will allow you to see what you are doing and burn less and 2) count your seconds. I learned this watching italian pizzaiolo videos, they may have been doing it for show but if you count 15 or 20 seconds and rotate 4x your pizza will be done and perfect most times (especially once you get the hang of the exact count and temperature). Enjoy ooni, I love mine it is so much fun and makes great pizza (though I use chunks of wood not pellets).
Be careful with the Ooni Fyra - removing the front door changes the airflow, specifically it reverts the airflow backwards. So the fire shoots out the back and it’s pretty sketch.
Awesome review! Just a point, Part of the reason your pizzas were burning was because of your inclusion of Oil and Honey. at neapolitan temps, 400-500C, the inclusion of these ingredients is just going to promote burning. Regular neapolitan dough includes just Salt Water Yeast and Flour because thats all that will survive such heats. Anyway, keep on pizza-ing!
I would leave out the honey. In home oven sugars help browning but in such a hot oven they burn really fast end you end up with a dark crust. But if you prefer it this way I don't want to stop you :)
JuliusMitHut keine Schwäche zeigen
This is awesome! Love the idea of a manual hand crank. Solves the problem and doesn't overcomplicate the device. Definitely seems like something the product engineers could figure out without changing the cost much.
Omit the honey and oil and you are less likely to burn the crust at such high temps.
great point, trying this new time for sure! love a little extra sweetness in my dough but not mandatory
I concur. I run my Ooni Koda (gas) at 850-950°F and any sugar or oil causes the dough to burn easily. Lower temps like the recommended 700-750° don't produce enough leopard spotting on the bottom and result in weaker spring. Tips: High hydration (65%), autolyze before kneading, 3 day cold rise in fridge to develop flavor. You won't miss the sugar at all! (Or sprinkle some on top, along with parm.. it's a cheat but it works.)
PittsburghTangoOdyssey would you recommend the Koda over the Fyra wood pellets? I’m having a hard time choosing.
@@brittanyshane5838 Yes, I was having a hard time deciding between the two myself, wanting to match wood-fired restaurants. As I researched, I found that the consensus among home pizza fanatics was that wood doesn't add flavor. It's just nostalgic (and inconvenient!) Now that I have the gas model, I'm 100% convinced that heat alone is the key.
@@brittanyshane5838 I have the ooni 3 with the gas attachment. I used pellets for a while and will never go back. So I would recommend one with a gas option. Gas is cleaner, easier and there is no taste difference.
I find a frying pan and then grill makes a really good pizza, really easy and consistent results
I love how genuine your review is.. I am falling in love with your channel! More power to you
I would add "fun" to the pro list, because as infrequently as I make pizza, I enjoy babying each pie to perfection. On the other hand, I look forward to the next model that has some kind of rotation mechanism ;)
Loved the video. If I may make a few suggestions. 550 to 650 degrees, after reaching temp reduce amount of pellets added just to maintain temp and keep rotating to get your golden color. I have my own wood oven and this seems to work. Give it a try and enjoy! Keep the videos coming.
I'm a 65 year old fart. I've been ordering out for pizza every week my whole life. In late 2023, I started making pizza at home in the oven. They turn out great, btw. I haven't ordered out for pizza in 2024. Last week was the best pizza yet. The wife asked, "What are you going to do in the summer? You don't want the oven blasting at 550°. " (I use a pizza steel and preheat for an hour). I did a deep dive into pizza ovens. It came down to Ooni or Gosney Roccbox. Went with the Gosney. It arrived this morning. We're doing steaks for dinner, and I'm going to do the steaks and mushrooms in the Roccbox.
seems like a great oven.
good idea on the manual / automatic rotation,
hopefully that could be done in a safe way that people wouldn't get burnt from.
I think it’s a fairly easy modification by cutting a couple slits underneath.
I’ve watched two of your videos and wanted to tell you how solid your content is. Thanks.
"Once you start making pizza, it's hard to stop" damn. Relatable 😂
I've made 4 pizzas this week alone. I'm now making bread loaves and focaccia out of the dough now, too. Thank God I'm not the only one here to eat all this!! XD
@@LauraLovesLounge hahaha
Once I start eating pizza I just can’t stop!
*Gonna keeo it simple for the toppings*
Proceeds to place half of Italy on his counter top..
haha genius. Yeah I guess for Italian cuisine this is pretty aggressive!
@@LifebyMikeG Haha, i think you should include the cost of the palettes. $250 is great yea, but how much does it cost per pizza in terms of palettes. Does it add up and are they the only sellers? That sounds like the cheap printer - expensive ink business model. Would like to hear your thoughts on this.
@@ziadhalwany3095 Man, they're just wood pellets, it can probably work with any kind of pellets, and since it's a small oven you dont need that much anyway. You're paying double but using much less. It's far different from buying ink cartridges.
@@ziadhalwany3095 The wood pellets are the same stuff you'd use in a pellet grill, you can use any brand you want.
Too bad it costs 260 Euros here. 250$ is so much more accessible
I bought one of their other models and got six of the edges burning so I took the stone out, drilled a hole in the bottom of the ooni, then drilled out the base stone, added a rotisserie unit to the underneath of the ooni (battery powered, only 20 Aus dollars.) Make a spindle that fits down the hole and weld an old circular saw blade on spindle and weld four metal pins to the outer portions. Buy another stone (round). Drill stone where the metal pins would fit (lose fit ).
Now, when I make a pizza, I put the pizza in and turn the rotisserie on and the whole pizza spins and the whole thing cooks evenly. I makes a fairly good pizza oven into the world's best pizza oven. Pain in the arse to make but we'll worth it. It should come from the factory like that.
Tell me you made a video of this
Genius.
Never heard of Piccolo pizza oven Australia ? With rotating cooking floor?
@@my-woodfiredovenaustralia Well 250$ vs 1000$ is kind of a huge difference
This should be Ooni's next oven! You should 100% send them a video of this.
You've probably worked this out by now, but there are two easy ways to stop it burning so much. I mean, firstly don't push it right the way to the back of the oven, because if the dough touches the flame baffle it's definitely going to burn, but:
1) Ignore the instructions and only leave it 20-25 seconds before turning the first time. We have an Uuni 3 and when cooking on wood pellets, we typically leave the pizza 20 seconds for the first cook, then do three 1/3rd turns for 15 seconds each, then lift the pizza up to the top of the oven for 4 or 5 seconds at the end to really crisp and smoke the toppings.
2) Ignore the instructions and leave the door off. You get a bit more flame going over the top of the pizza so it tastes a bit more smoky, but that's really a plus anyway; it'll take an extra 30 seconds or so to cook, but that's hardly a disadvantage at the speed this thing finishes off pizze.
Also, stop cooking the basil; put it on after it comes out, you savage! ;-)
As an Ooni owner myself, I asked myself what the fuck he was doing all the time.
Bought the predecessor of this model (ooni3, Uuni actually before they changed names) and have pulled out over 150 pizzas ever since. Love it and highly recommend this little beast to any backyard pizzolo.
The one reviewed here burns without knowing what you're doing. This is terrible. How is the one that you have?
"Hey, let's go to the beach today"
"Sure, let me just pack some sunscreen, a towel and my wood-fire pizza oven"
Edit: Great video though! I just thought it was funny cause I've never personally seen people bring one to the beach but I guess it's a thing!
I would absolutely do that if I had one 😂
I have done this. The Ooni oven fits perfectly on a cargo bike :P
I have done this also - requires quite a bit of prep and it is quite heavy - I put a little wood block to stop the stone from falling out and put it in a back pack - works great - my only problem with fyra is that it is dirty, first use the whole thing is filthy and the soot gets everywhere - as soon as gas options on available I will be swapping to gas
I know it is more of an Australian thing, but do Americans not grill at the beach at all?
That sounds fucking awesome
I really recommend using less flour on the peel and while stretching! works even better when using semolina...
Fun fact: "uuni" in Finnish (same pronounciation as ooni) means "oven". And one of the companies founders is Finnish, and the company was originally called "uuni".
Thanks for that, I was so sure they were called Uuni, I was wondering if i was a victim of the Mandela Effect :)
@@paulm8084 maybe you are. 👀
Any one know why the name was changed to Ooni?
Yeah I was confused when i saw at first it was called ooni, it sounds like uuni but it's different and the company wasn't finnish. Good to know It does in fact come from finnish
Yep, I got it off the kickstarter or something and my oven is an uuni.
I’ve tried both the wood pellets and gas for my Ooni 3. I have to say, I really prefer the gas. It’s just so much easier to set up and clean up; I don’t have to worry about the wind or managing the fire. I can just turn on the propane and let it run, plus it produces no smoke and no soot layer on the oven (I don’t smell like a fire or have to wipe the oven for 30 minutes). I don’t notice a huge difference in smoke flavor, but if that’s the deal breaker for you then pellets are fine. But in my opinion, the convenience of the propane is unmatched.
Agree, and there is ZERO difference in smoke flavor because you cant have that in 90 seconds.
Almost word-for-word what I posted on the Reddit ooni/uuni site a few days ago
The idea that a wood fired oven gives the pizza a smokey flavor is really a misnomer. Its the high dry heat that creates Char and crispy outside chewy inside. That creates the flavor and desired result. Of course proper hydration and proofing of ur dough and ingredients are prob the most important aspect of making a great pizza regardless of oven used.
This is really good info
Agreed. I have an Ooni Koda, the latest gas only model. It's a dream to use and the flavor is identical to local wood fire shops. My pies cook in about 60-75s with 4 quarter rotations. There's no chance for wood smoke infusion in that time. Save the pellets for a BBQ slow cooker. Smoke your mozzarella perhaps! That would add real flavor.
Got one for Father's Day and they came out perfect the first time and the second time as well! Was super nervous at first but it was great! I did a half turn every 25-30 seconds.
I used to have a wood fired pizza oven in my back yard...a lot of work! This looks great. Omit the honey in your dough and pizza will not burn as much!
This is great if youre looking for decent "woodfired" pizza with a convenient setup. But cooking is entertainment, not a job, so a proper woodfired oven blows this out of the water in that regard. You can make more pizzas at once, have more control/gradient in temperature, and have more fun/atmosphere. Also woodfired "pizza" oven is a misnomer. A woodfired oven can be used to make all sorts of things, including smoked foods. But yea, if youre just doing pizza once in a while and want it to be convenient, something like this is an easy winner.
@@SuWoopSparrow could this Ooni also be used for fish, steak, and smoking?
@@karenlewkowitz5858 Ive never used the Ooni, but I imagine you can do all of those. Only tough one might be the smoking since its so small, but if it can hold a low temperature then Im sure it can do a decent job.
Just bought this 2 months ago. Use it more than my regular oven now. Amazing oven, amazing company 🤟
Pro Tip: each use make sure you have a well rung out damp cloth and a long tongs to keep the stone free of ashy debris. Also, it never hurts to have a blank dough for your first cook of the day. Something you're willing to burn the crap out of. The stone itself loses heat with each pizza cooked, consequently even though the oven is roasting everything in its path the bottom will not be the same one after another unless you allow time to reheat. This is not time effective if you're cooking for a party. It also tempers the stone, dough 1 will draw enough heat from the stone so when you pull it out have pizza 1 ready to go it will have the right balance. So ideally for a couple of pies those are good but if you have your eyes set on doing something for entertaining you'd be better off have a larger surface so you could rotate spots.
I have the Ooni Koda (gas). It's fantastic! A tip for getting perfect golden crust is to use a stop watch. When I make sourdough pizza, i rotate every 25-28 seconds and slightly under cook the sides. Brinting up the total cook time is about 2 min and I rotate about 6-8 times. Gold not burned every time
You had some really good ideas on improving this Pizza Oven... maybe they(the company)... will listen and incorporate those ideas into an upgrade to their product... and send you a check for coming up with them
I think all of his suggestions were unnecessary. The pizzolo should turn the pizza with the proper pizza turning peel. The hole in the oven door is big enough. The other models didnt even have the spy hole.
There's nothing wrong with the oven. The dough recipe was bad and the technique was wrong.
@@guitarfreak1711 plus you only really see flames and shadow even with the door wide open, there's really no point adding a window - and if you did it would soot up in a cook or two and you wouldn't see through it anyway!
If you want to know how well your pizza is cooking, you take it out the oven and look at it. They cook so fast in these things that at worst you're really only going to get your pizza thirty seconds later than you could have if you'd just counted the seconds perfectly and not needed to look.
I LOVE my ooni pro. my 40 year old sourdough pizza base cooks and tastes amazing in it. Would never use gas. It might be easier and less hassle but cooking with wood is just satisfying.
Any chance I could use wood chips in the hopper instead of pellets? I burn wood in my home and have a LOT of wood chips from splitting. Thanks.
5:45, I think there's a slight mistake here... 2 cups of water is around 450g (which is 450ml, cause 1g = 1ml of water), not 240g
yep, I was trying to figure out % hydration and was like 240/750 = 32% .... should be making biscuits instead!
The flour and water in the recipe are waaaay wrong.
This comment section is a gold mine. You should do a follow up video trying out what the comments say
You should use the Frya to make other things like breads, naan, or even meat dishes!
No way with Naan, bread yeah np,
Greek-style pork or chicken souvlaki baked in there would probably be great.
I feel like you would need to rotate too much for it to be practical?
@@andrewhting You're probably right, though. If they implemented what he was suggesting, though, and either had the pizza stone automatically rotate, or had a hand crank, THEN it would be much more practical.
bread is impossible to make, it just burn. Yes for naan or piadine or tigelle! you can roast chestnuts, potatoes, little cut of meat. the problem is the fact that the fire is hella near the food
I bought a pizza queue on sale for $45.It goes right on my Weber 22 and 1/2-in grill, if you only have an 18-in grill it'll go on that too. The results have been phenomenal, and I have never been happier with a home pizza maker.
Just an FYI: you can hang the front door from the little notch in the bottom of the Fyra, and not burn your table. Also, I consistently rotate every 15 seconds, without even looking through the "window
. Then take it out after 60-90 seconds, depending on how charred you like it. Sticking to the 15 seconds ensures that you look at it often enough to avoid burning it.
I think you can even cook the pizza without the door
Chef John is my favorite but this kid is definitely number two. I LOVE his shows.
The baby sounds made my day! 😍 Definitely planning time try this oven. Great price point!
GREAT idea on the knob below the oven where you could rotate the pizza without opening the oven!
I've got the Ooni Karu at home, and I just leave the door off when there's a pizza inside, I think it's hot enough to still cook them perfectly without the door on
Can you make other things other than pizza?
A fire-baked sourdough sounds awesome!
@@mjohnsimon1337 I've made amazing naan bread as well, but yeah you can also cook meals in cast-iron pans and stuff!
@@user-qb6cm4xg6h sounds awesome! Would you recommend the Karu or the Fyra?
Also, in terms of wood vs gas, which would be better?
@@mjohnsimon1337 I haven't tried the Fyra, but the main difference I see is that with the Karu you can use small pieces of wood instead of these small pellets, and I think I prefer to have more control over the size and type of my pieces of wood. I absolutely love the Karu, would definitely recommend, and go for wood, the taste you get from it is just can't be matched by a gas-pizzaoven!
11:40 I agree with the cons. It needs what an oven and microwave already has. Viewing screen, maybe digital timer, and manual rotation device.
Honestly, I don't know why they don't have an automated way to rotate a circular pizza stone from underneath... even if it had a handle to turn manually. But... great video. Might have to invest in that Ooni.
Theres a product litterally just seen that has it kickstarter soon
Qstoves heres the link
facebook.com/102466898203760/posts/154806169636499/
I'll tell you why: the bottom part of the oven is a stone made of lava stones and others things that keep the temperature really good and release also really good, if u add moving part, u should add a pizza stone that moves with a engine, and that would makes little gaps that will make your stone break (temperature difference) and will make the oven release too much temperature.
These 2 things will make the oven useless and the temperature will be around the same temperature as a home oven, and then it's useless! These oven are made for ppl who want to cook neapolitan pizza or pizza in a really short time with really high temeprature, and for really short time i mean 90s - 2 min MAX.
If u want to rotate the pizza really fast u could use a 18 cm diameter of round pizza shovel! ;)
@@Jack01010 I don't know... You're telling me the small gap that would have to exist between the base and the round rotating stone would lose more heat than opening the front several times and using a pizza peel to rotate the pizza by hand manually? I highly doubt it... xD Heat rises, so, any excess heat pressure would push through regular cracks normally anyways. At least that's my thought.
Just got a Koda 16 (gas) for my birthday a few days ago and am 110% satisfied. It's so simple, easy to use, and produces phenomenal pizza (even though I need to work on my dough making/stretching technique). Just preheat for 30 min, throw the pizza in, turn after 45s or so, and then pull it out. That's it. I also love how portable this is. You could easily take this camping, to the beach, or to a friend's house. If you like making pizza at home then this is the easiest and cheapest way to get restaurant quality pizza.
You have to wonder why Ooni doesn't just have a round stone on a pivot so you can just spin it (maybe with a handle outside the oven) to make it cook evenly.
That will be another 99$ sir. And will be in our next generation oven.
That is how they make money. They don't fully develope things nowadays.
@@tarumarabi I think it is fully developed. He said this is 250, compared to similar things at 1k. you pay less for something that has less features. Plus you can't think of everything when you first take a product to market, that's why you have revisions. No product was perfect the day it hit the market.
Very interesting video! I would like to suggest to put fresh ingredients (like the ham or the basil) after cooking, they will stay soft and not dry. This is how I have always seen it in Italy
Mike in a few years:
Pros - "This product is great."
Cons- "You can't leave it around kids."
I immediately thought the stone needs to be on a lazy Susan style device to make the turning easier. It certainly looks like a great bit of equipment. Thanks for the video
As someone who has had pellet, wood and gas pizza ovens at home. I urge everyone (almost everyone) to get gas. Unless you’re cooking pizza 4 times a week or something. Gas is by far the easiest, most stress free and consistent method. I found the ooni pellets to be an absolute inconsistent nightmare. This is particularly stressful if you have people over with a promise of pizza. Wood is great but requires a fair bit of babysitting and to be honest, you don’t really get much of a wood benefit from these type of ovens.
Got a buddy with one. He pretty much has to stay there the whole night at parties.
Jimmy Z that’s the problem really. I can churn out about 10 pizzas in 15/20 mins on the roccbox using gas. 60 second cook and all the stretching and topping included. I love using it but I don’t want to spend an hour dialling it in etc.
No pellets, no gas....Hardwood Lump Charcoal.
Ooni is literally the best thing ever!! Such great results!
Skip the sugar and the dough wont burn!
I bet that if I skip the sugar and leave the pizza in the oven for 10 minutes it will still burn. Stop confusing americans!
I would add an amount of sugar if using a home oven to aid browning, but it’s not necessary with an oven that gets super hot, especially when the dome is so low down.
As a baker i understand you..but this wood pellets are poison because the glue they use to keep it from crumbling..
@@ketamin1489 nope! 'The wood fiber is then fed into the pellet mill where a rotating arm forces the material through a metal die containing a number of uniform small holes. The intense pressure heats up the wood fiber and binds it together as it passes through the die. This process forms the compressed wood pellets.'
Therefore no glue is used.
@@ketamin1489 The alleged glue is actually the natural glues that are in wood. The high compression on the wood fibers squeezes out what I think might be called pectin. I am too lazy to go find out the specific word but it is all part of the wood.
Some thoughts to add by a massive pizza enthusiast:
First of, I think all Oonis are great options for home cooks who want to step up their game from a home oven with pizza steel. A big oven simply isn't the best choice unless you make a lot of pizzas in one go.
However, in my opinion, the Fyra is only the way to go if you insist on using wood as a fuel source (e.g. because you can't use gas) or if you also use it to bake othe things that are in the oven for longer.
1. In the 90-180s baking time the pizza won't pick up much of the smokey flavours. In fact ooni has stated themself that it doesn't really make a difference in taste when compared to a gas fired oven. I can't test this out myself as I don't have the money to buy 2 different ones, but that's also what I've heard from most people comparing the fyra or pro to other ooni models
2. After using the fyra, you smell like barbecue
3. Ooni offers a gas version (koda) in the same price category
4. Gas is more consistent
5. You always have to fill up the pellets during baking
Don't get me wrong, the fyra is an incredible oven and for only 250 definetly worth the upgrade if you're into making pizza. However, I would rather buy the ooni koda for the same price or the koda 16 which is more expensive but has a bigger working area. The koda 16 also offers an L shaped burner, making consistency on your crust easier.
If you're really into the smokey flavour, I'd suggest trying to make your own smokey oil. "Alex - French Guy Cooking" has a great video on that.
That makes a lot of sense, Finn. You seem to know quite a bit about the diferent Ooni ovens. I have a question for you, and I have asked it already in another comment. I hope you don't mind me asking again here, as I am hoping you have some input for me:
I am considering buying the Ooni Koda for pizza only, or the Ooni Koda 16 for pizza and bread. I am wondering if the Ooni Koda 16 will be worth the extra money, and particularly I am wondering whether the hight will be sufficient for regular-sized bread. I am wondering if the crust will be burnt before the crumb is ready.
@@Mitbackbrot From what I've seen and heard and looking at the measurements, the ooni 16 is rather shallow. This is perfect for making pizza, as it traps the heat, but could become a problem for making bread, unless you make small loaves. It's perfectly suitable for flatbreads like naan though.
If that's your only point of decision between the koda and the koda 16 go for the koda.
If you want big round pizza's, go for the 16.
If you want to make bread though, you might want to look into the ooni pro. It's 100 bucks up from the 16 but you can use wood or gas as fuel. It also has a higher ceiling, so it might work for bread, but I suggest you check online if someone has tried it before.
@@finneh6145 Very interesting. I just checked the Ooni Pro. As you said, it's 100 bucks up, plus an additional 79 EUR for the gas burner.
I bake pizza roughly once every two weeks, and I imagine the Ooni Koda will be much better than my regular oven, but I struggle to buy this device for something that I do only every so often. Especially because I bake bread almost everyday, so knowing the oven is good for baking bread would make the decision much easier.
@@Mitbackbrot Sadly, I can't make this decison any easier for you. The koda is what it is and it's not really suitable for breads with a high rise. At 250 for only pizza, I'd say that's definetly worth considering, but in the end you have to make the decision taking into account your circumstances and finances.
You have helped me out, and 250 eur is indeed a reasonable price for pizza only. I wanted to make sure i am not missing out on a device for pizza and bread for a little more money, but I am starting to understand that‘s not the case. So yes, you did help me, thanks :).
My buddy has one of these Ooni's and has totally figured it out, perfect pizza every time. Sure it takes a bit of practice but, even with a full sized garden oven you'd still need to learn its sweet spots heat-wise. My mate has had his for two years now (and not the first I believe, he had an older model) and is a pizza master with it (no cremated edges). Like everything, it's about getting used to the tool and mastering it. Like that first time you baked a cake, and it was scorched :). I think if you keep this you'll get better and better at using it. Godamn, Dave was taunting us with pizza from from his Ooni virtually every second night, that also signals how convenient it is to use, and how much of a show off we was :). ps: not an Ooni employee
Thanks for the sweet video. I think I read somewhere that honey or sugars shouldn't be used in dough when you're going to be cooking in an oven that's over 500 degrees Fahrenheit.
I believe that's why youre getting such a dark almost burnt looking crust on some of those areas. The sugars are probably burning. I think sugar and milk and honey etc is used as a Browning agent to help the dough Brown in a normal home oven when temperatures are 500 degrees Fahrenheit or less.
Not positive though.
I would like to add a comment about the guard at the opening. It has been used as a way to quickly heat up the oven to an extreme temp in a small device. When I lived in Rome working at a small pizza shoppe the guard at front was used for that reason. When it was ready we would cook about 45 pizzas before closing it once again and adding more wood. I think using that method would benefit you a lot. When your oven is around 700 you should cook without the guard and not have to worry about the little hole for observation instead watch the pizza cook and rotate when necessary. The hole is to allow oxygen to enter while preheating. Your pizzas will take around 3-5 minutes rather than blasting them at 1.5-2 minutes. Much less anxiety and better result. Test it out and let me know if it’s more efficient and better result.
I have a Kettle Pizza Cooker for my Weber Kettle and I love it. It uses real wood logs which allows me to get it up to 800-900 degrees. I am still learning how to use but some of the pizzasI have made so far have been outstanding. By outstanding I mean restaurant/professional quality.
I have a ooni 3 for 3 years now and love it. I’ve bought the gas attachment a year ago and it is great. Turns out that a 1 minute is not enough to infuse the wood flavour in any significant way. There is an amazing facebook Ooni community where you can learn a lot. A bunch of folks there have tweaked their oonis to fit a rotating pizza stone, some even with a rotisserie motor. Check it out. Oh, one more thing : on an oven that runs that hot just skip the honey or sugar.
Ah ha!
I just got an Ooni Karu, first run out was a solid 6 outta 10. I think that's going to be the fun part, pushing for a 10/10.
Will give your recipe a go.
yeah, that's about how it went for me with the learning curve.
I originally had the Ooni 3. Sold it and got the Pro. Had it for close to two years now. There is def a learning curve. After about 5-6 runs, I figured it out and have since had perfects pizzas every time. Love my Ooni!
The rotating plate with handle underneath is such a good idea
Autolyse is typically done with just water and flour.
You know what grinds my gears? Charred dough. Small fired ovens have a high temperature differentials between one spot and another, from what I've seen the differences can be substantial even vertically. So I don't know, pretty unsure about this.
I don't think I've ever been this early to a video. Thank you for another great one!
This video is awesome! Very exciting to see a wood-fired oven suitable for the home and really affordable. This is a great review... But let's be honest, the real star of the video is 7:28 and 7:36. Congrats to you and your wife, Mike
Actually 2 cups of water are 470 grams, not 240. :D
Messed up my dough at first try.
Hope it helps!
yup.. hydration seemed way off thanks for this
I have a different model. Same brand. I have tried with both pellets and propane. I suggest using the propane for sure. Consistent heat control. When using propane you have to cook without door on. The pizza cooks so quickly you don't have time to be messing with a door. I would try when using pellets to use door only to preheat or between pizzas. I use mine weekly for pizzas and calzones. The whole family no longer want to eat take out pizza. Nothing beats it. Always try different techniques and toppings. Try to just pick a couple topping and be lighter on them. Veggies can end up having too much moisture in the end. Thats a few tip and tricks. Happy eating. I also had found mine on sale for half price so keep an eye out. I got mine for cheaper than the newest model. Had to buy propane attachment separately.
5:53 "...followed by a tablespoon of honey..." my italian heart *stops beating*
He never said he was making italian pizza. just like pasta's pizza can take many forms/shapes and everyone has there own spin to it. I think its good that there are so many people who are really passionate or else we risk falling into this loop of mediocrity!
@@shaftinc8739 after this comment: my Italian heart *explode*
I just made the pizza same way u did it but left my stone in at 2 hrs 550 n just peperionni n cheese super good for my very first time WOW ITS FIRE LOVE IT THANKS NOW I Can start selling pizza I can't believe this at all
Are those ratios correct? 33% is crazy low hydration for dough, it must be a typo. At 50% you get a salt cracker, should be 60-70%
I had the same impression.. most likely a mistake arising from confusing volume with grams (afterwards he did say 1.5 cups water every 4.5 cups flour)
No they're not, he said 2 cups water / 240g but 2 cups water weighs 470 g.
Good eye
YES YES YES. THANK YOU! I am finally getting married and will be moving out! Which means I can finally buy my own things for the kitchen or for making food!!! I'm sooooo excited to buy this!!!!!!!!!!! And its such a decent price!
Damn I could afford tht. Thts a new one for me.
Life is full of surprises
Strange that your "a" button is only broken for the word "that" 😂
Awesome review. I was on the fence. Looked at other models. This one is the one I'm getting...EXCLUSIVELY for camping.
"I'm just gonna keep this super simple with"
Procuitto
Pepperoni
Montego Parmesan
Mike, the autolisis is withouth the yeast and to get great results put the oil after you incorporate the salt to get a much great gluten devolment
They should add a "temperature display" to the owen
Since its thin material, you could juat use an instant read ir thermometer on the outside
@@himynameisjeff i don't really have one can measure that hot temperature
@@himynameisjeff it's actually double layered so the outside is considerably cooler than the inside.
I’ve found adding a thermometer on something like this is useless since the difference in temperature around the inside has huge differences. Some can be over 100 degree difference from the spot closest the fire to the outer edge. Best to use an infrared thermometer so you can check various spots.
i think 'autolyse' method is when you do the initial mix of the ingredients fluor and water and let it rest for some time as this will reduce the required kneading time, i.e. to improve the flavour and colour of the finished product. Then you add the yeast and salt etc....
This video really makes me want some pizza! Great pizza oven though. I think you have some really good suggestions for changes to the unit.
I'm a potter and it looks like that pizza oven functions like a kiln. pretty interesting. you can buy a firebrick and slice it to build a tiny bag wall to prevent the direct flame. and still keep the heat and woodsmoke.
This is genius! I absolutely need this thing! 😍
just got the ooni koda 12 propane powered.... easier to cook as heat is more consistent.... perfect pizza every time.... like you recipe for dough... will give it a try as i am now using a dough from a bread baker down the street....
6:15 ain't this too low hydration for a pizza / bread??
imo its perfect not sticky at all when kneading
That is why the pizza is burning so readily.This oven temp is for Neapolitan recipe.
I think there's a typo and he's actually using 480g water : 750g flour, not 240g : 750g. So the ratio is like 64% hydration, which is on par.
This guy actually knows how to make pizza without burning it th-cam.com/video/3ni2VK7g1Ss/w-d-xo.html&ab_channel=Ken%27sArtisan
Even if it’s a typo, I generally find anything below 75% hydration isn’t that great at home for pizza
Omg, I was waiting for someone to review Ooni. Thank you man!!!
As someone who had to become gluten free for health issues in the last year, my favorite memory growing up was making homemade pizzas and calzones on the weekends. You should come up a good gluten free crust recipe.
I'm coeliac and cook pizza with one of this thing's predecessors all the time. The easiest way to make really good gluten-free pizza dough is to start with really good gluten-free flour. I use the following:
500g Caputo Fioreglut flour
350-450g water depending on how wet you like your dough
2 tablespoons sugar
1 tablespoon salt
That makes about four pizze. I made some up this morning, and had pizza for lunch; it was great. You really can't tell the difference between this and regular pizza dough once it's cooked, but you have to push it out rather than lifting and stretching it because it's much more fragile before cooking.
The Fioreglut flour is expensive, but you can cut it up to about 50% with regular off-the-shelf generic all-purpose gluten-free flour from the supermarket and it'll still work fine, you just have to use less water. 350g/ml of water at a 50/50 mix produces a moderately wet dough.
@@DiningTablePrintPlay thanks for that! I'm going to try it next weekend!
@@starbrite526 I hope it works out for you! It's a hard life to be deprived of decent pizza. ;-)
I have the propane version. It doesn't come with a door so it's super easy to watch. Stays hot better too, which is probably why the pellet oven needs the door.
12:15 those are seriously good recommendations to make this product more user friendly
Sorry ooni great product for sure, and definitely the best I’ve seen for portability, so you win for sure on that! But the best home pizza oven, is the one in the background on this video! Stick a stone in there, pre heat it and make some of the best pizzas ever! Easy to open and close the lid to check or turn the pizza, and quickly gets back up to heat after closing it back up. Tip cook a little lower heat, around 600 for a little longer around 3 to 4 mins (time could vary, so just keep watching it. If you need to brown the crust or toppings a little more but the stone got to hot and browned the bottom to much, just do it with a hand held propane gas torch it’s the ultimate burn controller and flavor adder.
I wonder if there are any automated lazy suzan's that will survive 700C+ temperatures. That would make for a nice and even heat on all sides.
Should be easy enough to rig some type of rod thru the bottom that you could turn without opening the oven.
Round pizza stone/steel + ball bearings
The Blackstone used to do exactly this
It's 700F or around 350-400C. But yeah, not your average table top Lazy Suzan that's for sure!
i have used a pellet grill for years (grilla, traeger) for more than JUST pizzas. the one of the things i like about the full size pellet grills is that you can bake your (sourdough-U student) own bread and MANY other things. as alton brown has said "one use kitchen tool is useless, get a tool that is multi-useable" (not exact quote but close). i have used your recipes and cooked many things on my grills. now that you have a family and house with a yard, you might look into getting a real pellet grill. i have never had a burnt crust with a pellet grill. it will also take about the same time to get up to temp. and you can cook all of the pizzas at the same time and not have to wait (or turn constantly). i put it on a stone or use one of the cardboard/ paper plates things that comes with some pizzas. use the plate for the first 5-7 min, then slide off onto the grill grate to crisp the bottom (for about 5 min). i have looked into building / buying a pizza oven, but it basically does ONE thing- pizza. 45- 90 min heat up time for 90 sec cook, and constantly opening, turning, opening, turning, opening, turning, opening, turning, opening, turning......... seems like a big waste of time for ONE 8-10" pie.
i want to see alex (french guy cooking) to modify this. potential idea would be that he could add rotating attachment and timer (based on experiment ofc, and also need to be heatproof). send it to him now 😂
edit: i write this at half the video
haha I was thinking the same thing and I'm halfway thru the video too
beat me to it!
I really do wonder, after all that oven hacking, what was Alex's reaction to this??
@@samalaray8429 as far as electric stuff go he might be impressed with the breville one
I don't know if anybody added this but the charcoal / wood version has the option of hooking up a gas converter so it can be used that way also. ( sold seperately and only for the charcoal / wood edition )
From the thumbnail, I thought you were Ice Poseidon, and I am pretty happy I decided to watch the whole video. Very fun and flavorful commentary, good shit my guy
re: rotation idea. I don't think you actually gave any specific timings for the pizzas but if it was literally a few minutes, why not manual wind up?
Spring mechanism would be simple & durable: wind it up by hand crank before loading pizza - becomes part of the hands-on cooking experience, ready when the bell tings!
stop putting sugar into pizza dough if you're baking it in the ooni. No need for it, it's a color enhancer for a situation when you're using a normal oven. Also lose the oil, no need for it - it's also only for ''normal'' home ovens.
Maybe but some ppl prefer the flavor and how it makes the dough easier to work with. If your using 5%>, it won’t burn
Vito Iacopelli says the oilive oil helps with gluten development. He's a Master Neopolitan pizza maker from Italy. If he says it's ok, im good with it. His videos are awesome (not that this one isnt)
@@zoidarkel8928 I'm also a big fan of vito, he's truly a great pizzaiolo
Great minds think alike, I was thinking about designing a pizza oven that rotates and then couple minutes later you say same thing.
I like your idea of glass for viewing, so yes the pizza oven can be improved.
I watched someone cook with the door open and just rotating it. Literally 20 seconds a side with 3 turns
Awesome. I have an oven like this too and was gifted one. It is very hard to operate, much harder than they advertise. I made more than 200 pizzas with it now and still struggle. What works really well is to just simply use a cast iron pan. Semolina flour + olive oil it a little bit. Place your dough inside, add tomato sauce + basil, heat it on the stove. Then transfer to your oven, as close to the broiler as possible. You will have almost Neapolitan style pizza, it is really 95% close. Plus you only pay 50$ for the cast iron. Cheers and awesome video you did. Thanks!
Me: Damit im Hungy
This Video.... I WANT PIZZA
Had to run out to Farm Boy to get a Margherita stat!
I may be wrong (quite likely!) but I think you've got your weight out by 50% for the 2 cups of water. I reckon one cup of water weighs about 240 grams, so 2 cups will be 480. This makes a much healthier hydration percentage of about 64%. (at time 5:46)
oh, always wondered what happened to Ice Poseidon
he grew a brain and a personality
The mimiuo company pizza ovens have the rotating base tisserie series- if no one mentioned that yet. I just ordered one for that exact feature
Cons listed: Literally what the device is designed to do.
I bought a muscle car but the downside of it is that it's not enviroment friendly :(
Not bad considering managing the level of "burnt" crust when using a wood-fired brick oven is part of fun with this type of oven!
@@ChuckNorris-bf5cj did it have muscles?????? Because THAT would be a con for me.
I've gotten really into making pizzas since quarantine and I've really been enjoying my pizzas! I would loovveee this Ooni oven. I may just have to buy one
Wood fired is overrated, the gas ovens are perfect to make home pizza, in the 90 seconds you are supposed to cook a pizza the wood doesnt have enough time to make ANY difference flavor wise. And using wood is a HUGE pain in the ass and expensive. Pizza places use wood because they need big ovens to make more than one pizza at a time and gas is not optimal for that. Even electric ovens are enough as long they reach 400° C.
if ur gay
nate mate just fyi i have a wood based bbq smoker but wood for pizza is completely unnecessary.
@@profchaos9001 yup