I don't see any 'epic-fails' here! I see a learning curve in progress! I too was having problems burning my pizzas, in the Fyra, however. I 'finally' made two good, leopard spotted pies, back to back, last weekend. I was ecstatic, "WooHoo!" In case you are interested... the first thing that I did was to lose the oak pellets and go with a cooler burning blend of pellets (Bear Mountain Gourmet Blend, to be exact). Not sure if the pellet change made the difference, or if my success was actually due to a change in my technique, which also changed. I'm thinking that the pellet change made no difference, but rather the technique. Here is the technique that worked great for 'me': For starters, I simply put a thin layer of pellets into the pellet tray, level with the rim of the tray. I used a Dragon Egg fire starter to get it going, door closed, flue wide open. After I could see a good flame going, through the peep hole, about 3-5 minutes, I stoked it with about three scoops of pellets and let 'er rip at full throttle to heat up the stone and the walls of the oven. When the flames began to die down a bit, I added two more scoops of pellets and then started to form my dough and build a pizza. After launching the pizza I choked the flue down to about 75% throttle and added another scoop of pellets, then rotated my pizza, counted to ten and rotated again, yadda, yadda, yadda until the pizza looked good. The bottom crust looked perfect, the edges were leopard spotted, the toppings were bubbling and the mozzarella was perfectly melted. After removing the pizza I opened the flue to full throttle, again, added 1 scoop of pellets and made another pizza. Once again, I launched it, throttled down to 75%, added 1 scoop of pellets, turned the pizza and started counting to ten between each turn. Same results. Great pizza! I'm starting to think that these things actually get a bit 'TOO' hot for the small internal area, but hey. That's actually a good problem to have! I 'NEVER' topped the chimney with a full load of pellets, nor did I run full throttle when a pizza was inside. I also didn't use a heat gun to check the temp. I knew it was hot and just kept rotating every 10 seconds until 'done'. In summery, try getting it really hot between pies, then throttle down a bit for the actual cook.
@@mattc6924 If you're getting ash on your pizza, I have to assume that you have some wind blowing into the rear of the oven. I've had no issues with ash, however. You need to realize that when you are burning wood, or pellets, that's always gonna be a possibility. A little ash hurts nothing. It's oft times a normal byproduct produced from 'any' wood burning cooking operation.
Keep plugging! I bought the Ooni Karu in February and made a few dozen pizzas and I still burn at least 1 when cook!. I am light years ahead of where I was when I started and 90% of pizzas come out great. You will get there. I think if they made these ovens with the flames on the side, less people will burn pizzas. With no visibility from the rear, it makes it tough, but you will get it.
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
Good efforts and nice to see someone else repping the Fyra on UA-cam. Check out some of my videos. It's a steep learning curve but I bet you are already starting to see steady progress . Best of luck !
I don't see any 'epic-fails' here! I see a learning curve in progress! I too was having problems burning my pizzas, in the Fyra, however. I 'finally' made two good, leopard spotted pies, back to back, last weekend. I was ecstatic, "WooHoo!" In case you are interested... the first thing that I did was to lose the oak pellets and go with a cooler burning blend of pellets (Bear Mountain Gourmet Blend, to be exact). Not sure if the pellet change made the difference, or if my success was actually due to a change in my technique, which also changed. I'm thinking that the pellet change made no difference, but rather the technique. Here is the technique that worked great for 'me':
For starters, I simply put a thin layer of pellets into the pellet tray, level with the rim of the tray. I used a Dragon Egg fire starter to get it going, door closed, flue wide open. After I could see a good flame going, through the peep hole, about 3-5 minutes, I stoked it with about three scoops of pellets and let 'er rip at full throttle to heat up the stone and the walls of the oven. When the flames began to die down a bit, I added two more scoops of pellets and then started to form my dough and build a pizza. After launching the pizza I choked the flue down to about 75% throttle and added another scoop of pellets, then rotated my pizza, counted to ten and rotated again, yadda, yadda, yadda until the pizza looked good. The bottom crust looked perfect, the edges were leopard spotted, the toppings were bubbling and the mozzarella was perfectly melted. After removing the pizza I opened the flue to full throttle, again, added 1 scoop of pellets and made another pizza. Once again, I launched it, throttled down to 75%, added 1 scoop of pellets, turned the pizza and started counting to ten between each turn. Same results. Great pizza!
I'm starting to think that these things actually get a bit 'TOO' hot for the small internal area, but hey. That's actually a good problem to have! I 'NEVER' topped the chimney with a full load of pellets, nor did I run full throttle when a pizza was inside. I also didn't use a heat gun to check the temp. I knew it was hot and just kept rotating every 10 seconds until 'done'. In summery, try getting it really hot between pies, then throttle down a bit for the actual cook.
Thanks for the advice. I will definitely try that technique out. Thanks for watching!
Good info, thanks. Have you ever had any issues with ash on the pizza?
@@mattc6924 If you're getting ash on your pizza, I have to assume that you have some wind blowing into the rear of the oven. I've had no issues with ash, however. You need to realize that when you are burning wood, or pellets, that's always gonna be a possibility. A little ash hurts nothing. It's oft times a normal byproduct produced from 'any' wood burning cooking operation.
Thank you for this video. I just made my first pizzas in my new ooni karu and had two epic fails.
I’m sure you’ll be turning out good looking pies soon!!
Keep plugging! I bought the Ooni Karu in February and made a few dozen pizzas and I still burn at least 1 when cook!. I am light years ahead of where I was when I started and 90% of pizzas come out great. You will get there. I think if they made these ovens with the flames on the side, less people will burn pizzas. With no visibility from the rear, it makes it tough, but you will get it.
Thanks for watching. Look for new and better videos soon
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
Let the first pellets burn for 5 minutes. The slowly top off you chimney. You don’t want the falling pellets to dampen the fire.
What is the dimensions of your stainless steel table? It looks to have a depth of 24". Correct? Any problems with it?
Thanks!
24x48 search prep tables at web restaurant stores!
@@thepizzaman5905 Thanks!
Good efforts and nice to see someone else repping the Fyra on UA-cam. Check out some of my videos. It's a steep learning curve but I bet you are already starting to see steady progress .
Best of luck !
This is your failure as a PIzza Man, I just got it today and it works like a charm
Congrats. Thanks for watching!
Maybe we'll turn out better if you put cheese on it
Haha just testing out cooking dough right now
Soo sorry for ur fail
60 seconds to cook a pie turn every 15 seconds. not rocket science
Thanks for watching! First 15 doesn’t cook it enough to turn pizza!!
You might want to think about changing your name
Thanks for wtching