Відео

I bet the bottom was raw dough. This stove is hit or miss

I can’t believe how many pizzas nerds there are lol no disrespect. 67% hydration? If my pizza making experience becomes a chemistry class I’ll just quit and make meth lol

What table is that? Good videos!

Rookie here. I have these issues: adding pellets and smothered flame; rolling flame but the bottom doesn't get cooked before the crust starts burning at front edge?

You gotta have the flame while you cook the pizza.

Dude tell people what temp you launch in. Watched the whole thing and didn’t hear a temp. Also show the undercarriage.

You’re meant to have a rolling flame when you cook the pizza

1:18 note for tip nr 3: In my case with my Fyra 12 oven, the pellets don't always fully drop into the feeder! they get stuck somewhere and you'll think the tank is still full.. Tap on the side of the feeder or even better, just poke the top of the pellets with a tool and they will fall down and continue fueling the fire below.

What happened to the Pizza Man?

Your pizza looks good but I'd put some banana peppers, olives and sausage on it.

You need the flame rolling over the pizza to cook it correctly. The flame should always be going. ua-cam.com/video/xsR_swHGGEA/v-deo.html

Tip: Do not store wood pellet fuel outdoors! Keep it indoors and super dry. It will burn hotter and faster, and make much better pizzas.

Recipe

Thanks! I would love the dough recipe as well.

If you want to remove it There is a whole underneath To push up the stone.

Thanks for posting

Some useful tips. Frya is much better vs. the Uuni 3 I own, I like the idea of letting the hopper go down before first launch but my preference would be to add a couple caps of pellets a few secs before launching the pizza so you get the rolling flames throughout the cook. But you're making progress no doubt.

Nice! So you let the flame go down and then cook your pizza. Interesting! What’s your stone temp when you cook this way?

To get your stone out, there is a little hole underneath. Stick your finger in and press the stone up about 1/4 inch and push it out toward the opening. Then use your fingers on the other hand to grab and pull it out. the trick is that you can't lift it too high.

If you could share your recipe for dough? Fun watching what you've learned.

Nice dough

I definitely didn’t add enough pellets to start, I added the initial amount to get it lit but never added enough to where it was rising in the hopper. Do you think the pellet hopper should be that full? Great vid!

Nice

Looking good! I'm thinking of byuing a Ooni Fyra for myself. Thanks for the video!

Cheers mate, just got the oven and your vid was quite handy

Personally prefer to keep the flame going

You need the flame to properly bake the top.

Has someone tried to fire the fyra with smokerchips? 6-10mm Hardwood....

dough is the hardest part

Can I get the dough recipe please?

Good looking pie

welcome to burned on the bottom and not cooked on top, you need the flame rolling to cook a pizza. If not just use a BBQ with a stone.

Hi, does your oven also produce a lot of smoke or do i just have the wrong pellets ?

Do you have a link for the pizza peel?

please send your dough recipe!!!!

It's a journey, for sure. I don't know if I agree with the "flame out" style of cooking. A neopolitan pizza should have some char on the top.

Pie??

Hi, nice looking pizza. I use hook to rotate pizza in the Fyra oven.

This is not correct. You need to put far fewer pellets in to maintain a higher temperature and cook more pizzas.

I wanted to watch this video but your audio is so bad! It looks like you have a really cool setup but your video is unwatchable due to the audio.

Just got the fyra and first 2 pizzas were a success. Do you have your dough recipe?

I have struggled getting the dough just right. Tends to be either overcooked or still doughy in the middle

My family would be pissed if I was that stingy with the cheese!

I use the little hole under the oven to push stone up and out. Question. How long does it take you to heat oven to 800? Takes me like 30 minutes. Not sure if I’m doing something wrong?

The audio was something..... Loved getting the race car blast straight into my ear drums as I raised the volume to hear what you were saying :)

Very helpful!

Need a bit of advice. I bought one of these have used it around 5 times due to bad weather. Every time I struggle to get past 350 degrees C and I find that the pellets go out really quick and when filling up the hopper the flame dies. Any advice? Really wanna return atm

That's a salted biscuit, not a pizza. Never let the flame disappear, think about our italian "pizzaiolo"s: rolling flame all the time, temperature in the range of 420-470°C and the pizza is cooked in 60-90 seconds at below-70% hydration. If you do that "slow cooking" thing you get a crunchy, dried product which might be interesting but spoils the Ooni purpose.

So you let the hopper burn down and cook your pizza. Are you filling it back up then fully if cooking multiple pies?

could you please publish the 67% hydration dough, thanks