I case you missed it, here is my video unboxing, assembly, and first pizza on the Ooni Fyra: kzfaq.info/get/bejne/mKd6gtWmkrDZj30.html

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.

Thank you for showing the bottom of the crust. This is the deciding factor for me. Looks great.

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!

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.

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

Best pizza is here in my driveway. Lovin' that.

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.

Thanks on the Backdraft info. I was having that issue and you showed me what the problem is. Thanks again.

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!

Thank you for the tips! I ran into these multiple times over the last few weekends. Will incorporate these suggestions for next time.

Really enjoy your shows, thank u so much!

My ooni is supposed to get here this weekend! Been waiting since October! I can't wait to get it going

any temp over 500 is good, if you wait till the flames go down it won't burn as easy, i preheat for a good 20 minutes just to get the stone hot

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

Just purchased my ooni Frya - hope my pizza is as good as yours looks!

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.

Nice vid, straight to the point. Appreciate the no bullshit approach.

Not sure if you hear this alot but you have a great voice for commentating!

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.

Cool little pizza oven, hard to believe it’s been a couple of months. Great tips Andrew!

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.

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!

Thanks for all the tips, bud! These were great, even though I am considering the Big Horn.

Thank you for this video!! Lifesaver!

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.

Awesome video that'll help many!

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.

Getting ready to make our first pizza in our Ooni tonight. Your video looks helpful.

Thanks Anderson! Great vid. Thinking about getting one and now I will! Your pizza looked delicious

You are so well spoken

Thanks. Looking to invest in a woodfired Ooni and your video was helpful.

I'm looking to buy one. This was very helpful. Thanks from The Netherlands!

the key with this oven is to be quick and managing temperature. You can cook when the temp reaches north of 450 celsius and need to cool it down when it's higher than 500 (below 450 the top will cook perfectly but the bottom will stay a little raw - above 500 the bottom easily burns). To cool it down when it gets too hot it's enough to have the chimney valve at 45 degrees. And yes you need to keep the door closed as much as possible. I manage to cook 5 perfect Neapolitan pizzas pizzas in around 10 min and just 1 tank of pellets, first turn after 20/30 max, depending on stone temp and dough hydration. Then 2 more turns after 15/20 secs each and pizza is done. Just have the dough and ingredients prepared, stretch it to 80% of the size in advance so you don't waste time between each pizza. I have not experienced issues with the stone cooling down. It takes a bit of practice with the pizza shovel, a quick insert below the pizza and then the right movements to get it out without pushing it on the fire, on the first tries you might find it difficult to get the pizza out. I find the learning process part of the charm of this oven, definitely not for those who want something easy and foolproof, they should get an electric pizza oven. From the looks of it it seems to me your stone is getting too hot, you want a toasted bottom, but not burned black. Thanks for sharing your experience in your video, it helped me decide on the purchase of this oven

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 🤘🤘

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 😅!

Just got my oven. Thanks for the video.

Good video, we're about to use one for the first time

Thank you!

Great video, thanks for sharing.

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

Got one for my dad for Christmas this year can’t wait til we use it

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

Thx’s for the Pro tips

Like your style!

Thank you for this informative video. Im hoping to get a hold of one of these soon :)

That pizza is beautiful! Great video!

Great tips! Thanks.

Really good info!! thanks!!

This is a good review. This might just have to get added to the wish list. The rabbit hole keeps getting deeper.

good job!I see Tommt@ gallery backyard gave u an atta boy and he has a different brand pizza oven

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 .

Does it ever taste smoky from the pellets?

If you could buy an Ooni piza oven again would you still buy a pellet burner or gas

How many pizzas can you make on one load? Does it gets choked because of the ashes? can you use charcoal?

Great video. well done

That's nice for a vegitarian.

Love this guy! He's like a white Suge Knight!

What pellets do you use?

what about using the premade pizza dough?

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!)

Thank you , great video

Great Vid! Thanks!

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.

Do a Italian sausage,red peppers,mushrooms.......peps pizza..$$$$$$

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.....

Great commentary! Thank you!

Great video Andrew very informative as always. Quick question. How difficult is it to clean and maintain the oven? Thanks

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.

This is a really good informative video. Thanks for sharing

How you guys use the chimney vent? Do you close the vent a bit when fire is burning good?

Yo.. I cook my wood fired pizza under 780-850degrees around 380 C° anything above 935/ around 470C will burnt your bottom crust regardless

Thank you for this video. Can you please make a video on cleaning?

Can you leave the oven outside maybe with just a coverover itto protect from rain?

Great video

Do different fuels, wood, charcoal, bricketts

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 cooking 2 pizzas how long does it take for the stone to heat back up for second pizza?

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.

im sure you have been asked, but have you cooked a frozen pizza in it? if so how did that work?

Thanks for the great video. I'm looking at purchasing an Ooni. Why did you choose the Fyra over the Karu Multi- Fuel?

I like it but its just a bit to small, there is no give, if the flame jumps it will burn your crust regardless on temp.

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.

Good video

This got me wanting one 🤔

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.

How long does the oven take to heat up

I just wish they had a handle to rotate the pizza without opening the front

A SHOW FEATURING BONE IN PULLED PORK IN THE OVEN TENDER AND JUICY

When pellets get stuck in hopper i just hit it a few times on the back with the chimney cap (scoop) ...

I have a traeger, can i use the traeger pellets or any pellet like that?

Can you burn wood in it not just pellets?

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

One tip for people who are having trouble rolling it out into a flat circle, a rolling pin can really make things much easier. Throwing the pizza in the air to stretch it out definitely looks cool but you can get a much more even layer of dough by using a rolling pin. Also make sure you move your dough around the peel every couple minutes. When I just leave the dough on the peel for an extended period of time, the dough will stick to the peel and sliding it into the oven will be a nightmare. I recommend shuffling the pizza around a bit frequently before you put it in.

Did you try someone to use instead of pellets small pieces of hardwood?

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’ve got the oven also, my issue is that after cooking the first pizza successfully & second not too bad either the temperature drops on the stone gradually. Maybe it’s the hopper thing you said but it’s annoying the hell outa me. Once I get to pizza 6 or 7 I’m waiting ages to try to get the temperature up!

Should have said this Ages ago really but … thanks Like you, a year or more back I’d say “bbq guy” but I wanted to make pizza and breads etc. I used all your content before and after I bought a Fyra and everything you said is correct. Especially the ‘hopper jam’ bit. Wind forward a while, I still have the Fyra which I love and just got a Karu 16 for permanent based home use and because I could (got a bonus) and because of the space. Fyra I take to friends places and when we travel, Karu 16 weighs just a bit more than a small planet so that stays home. Cheers for all your vids and for all. I learned from them, much appreciated

How do you clean it?

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.