het is echter wel lastig om de temperatuur goed te kunnen stellen. vergt dus wat oefening.De pizzasteen is net te dun om snel wat pizza's te bakken waardoor je tussendoor 5-10min moet wachten tot dat de steen weer warm is.

I bought an Uuni 3 pellet-fired pizza oven nearly six years ago, and got a lot of use out of it until the door rusted out and [the renamed] Ooni company had no spare parts. I looked at all the Ooni models and chose this most basic model because I don't want to burn fossil fuels; pellets seem a lot lower impact than kiln-dried kindling or charcoal; and the pellet fires are said to be easier to start and keep going. While I was really tempted by the nice hinged glass door and built-in thermometer on the Karu 12G, pellets pushed me to this Fyra.This oven is a lot like my old Uuni 3 so my learning curve has been pretty shallow, but this oven is also noticeably better than the old one. It heats up faster; gets hotter; and stays hot with a lot less attention than the old version. Plus, they've added a damper so you can start the fire with the damper open so the stone will get nice and hot all the way though, then calm the fire down so the top of the pizza won't scorch while the crust is cooking perfectly. You can look through the peephole on the door to see the fire adjust as you shut the damper, then open the door and slide your pizza in once the flames are at about 10%.You have to turn your pizza faster than you will believe, but the results can be amazing. I could never ever cook a calzone on the Uuni 3 - the hot air flow even an inch above the stone burned the top crust every time. The 2nd photo is of my 1st calzone in the Fyra - there's some cosmetic charring (because I still didn't turn it quite soon enough) but not enough to affect the taste.

It’s an amazing product ! Very easy to use . After the first or second pizza they were coming out perfect . Pizzas are ready in about 60-90 seconds .Would recommend to anyone .

It is very hard and expensive to get the wood pellets hard in Singapore. Ooni cannot reach high temperatures with normal wood chips. Not only, the claim the company makes in the temperature is not true. I managed to import the original pellets from Ooni and the oven does not reach 450 degrees C. It is also rather hard to keep a constant temperature. Probably it has to do with very humid weather. Last but not least: my throat hurts after using the Ooni. It is unhealthy to use wood pellets and they provoke cancer. I will go back to my normal electric oven.

I bought my Fyra for $441 on the 25% off special a while back, thinking it would be fun for making home pizzas and WOW has it been awesome fun. Took a bit of learning but by my third pizza I was launching great pizzas. Bit of a faff to clean at times, but the stone gets so hot you can mostly clean it by flipping it around to incinerate any leftover mess off it.

Evde firinda yaptiginiz pizzalari unutun. Her zamanki kotu hamurunuzu bile yapip bunun icine atinca inanilmaz lezzetli bir seye donusuyor. Tek yapmaniz gereken iyi firini iyi isitmak ve pizzanin altini tezgaha, kurege ya da firinin icine yapismamasini saglamak. ilk bir kac pizza ziyan oluyor ama sonrasi cok keyifli. Turkiye'de belki yakiti zor diye dusunebilirsiniz ama cam agaci olmayan dogal pelet ile guzel calisiyor.