Hi there! Hope you are doing ok. How fast has the year gone! The ooni ovens with their powdered grey finish really keep looking fresh - compared to the stainless steel finish.
Hi - thank you! Yes, here it is: 500g soft grain 00 milled pizza flour, 300g water, 10-15g salt, 1-2g yeast. I’ve got a particular dough making process: ua-cam.com/video/6DhMIOPZVR4/v-deo.html
My biggest gripe is how quickly the temperature drops after making each pizza, not sure if this is down to the quality of the pellets I'm using or that I don't load up the hopper.
I think that could be both of those you have suggested. The best pellets don't need to be the most expensive. I shopped around for mine and tested out a number of brands - I didn't want to buy the most expensive. I managed to get good value, non smoky, oven friendly pellets from a local Plumber Centre! Keep the hopper topped up and keep tapping it to get the pellets to fall down. Also, if you aren't already, keep the stone somewhere very dry - not a damp shed for example.
I wish they did a gas conversion for the Fyra. It's a nightmare when cooking a lot of pizzas, no consistency with the temp when cooking more than 4 pizzas. pellets are burning mental hot hot or smoldering. DIY gas conversion needed. Your pizzas look amazing.
Nice video! I just picked up this model and so far so good but you sure have to pay attention as things will go south quick. BTW, what is the name of that piano track you are using? It's fantastic.
Hi, I have had my fora 10 months and it’s great, however I find the chimney seizes and I have to put a little veg oil around it to get it out, I wish there was a handle on the fuel basket so that you can riddle the ash through the grid. Your right about tapping the fuel hopper and I also put my gas burner through the back to get the fire going again. I enjoy your vids da iawn 👍
Is it worth "upgrading" from the Ooni 3? I like having gas and pellet. But is the pellet experience really that much better on the Fyra? I know you have both from your previous videos so curious about your thoughts thanks!
Hi! I haven’t checked the dimensions but it doesn’t feel quite as low as the 3. I prefer the 3’s side hole for lighting the pellets. The new door latch is very handy and the twist in chimney is easier than the catches. So it is an improved 3 but doesn’t use gas and so that’s limiting.
Thanks for the follow up video, your crusts and bases always look wonderful. Would love to know how many minutes your pizzas usually cook for in the Fyra?
Hi! Thanks - it’s 500g pizza soft grain flour, 300g water, 9g salt (dissolved in the water), 1-2g of dried yeast (dissolved separately in the water). The vid of my process is here: ua-cam.com/video/6DhMIOPZVR4/v-deo.html
Love this video! Do you have any other maintenance tips, for the chimney or fuel hopper, or the inside of the oven itself? I just received an Ooni Fyra12 for my birthday and I am just learning 😊
Thanks! Enjoy your lovely new Fyra! Just brush or wipe out the chimney soot; clean the hopper. The inside doesn’t need cleaning as the heat burns everything away! Maybe a wipe on the base inside where the semolina ends up under the stone. That’s it. 👍
Hi - thanks so much! I do sometimes because its easier to see what is happening and is my preferred way to cook but it does slow the cook down somewhat!
Thank you for your reply, so with the door open does it cook the middle dough and toppings of the pizza. I will be trying this method as I am burning the crust and undercooking the pizza. And finally what approx time for cooking the pizza with the door open. Many thanks again.
If you have the stone at 430c in the centre it will cook the dough even with the door open, but may take a little longer as the flame /heat is being pulled to the front/back rather than going up the chimney. Time depends on many factors, your dough, breeze, climate, how big your flame is!
Hi! I don’t use them in the other wood ovens - the pellets would fall through the holes in the grates. And without the topper/hopper it wouldn’t work very well as you’d be constantly running to the grate topping up! The airflow with this grate has been specifically designed for pellets - it’s quite shallow with a lot of air surrounding it. Whereas the real wood grates don’t need that and sit on the stone.
Hi - it’s not the easiest of ovens to use - key to maintaining the temp is to keep the hopper topped up - I have to hit my hopper to get the pellets to move down - they get stuck in there - so as long as I do that every few minutes it keeps its temp and strong flame - hope that helps 🍕🔥
Hi there! Hope you are doing ok. How fast has the year gone! The ooni ovens with their powdered grey finish really keep looking fresh - compared to the stainless steel finish.
Keep the excellent videos up have learnt so much from your channel 🍻
Thanks so much, will do! 👍
I love my Fyre 12!! Your crusts look amazing, would love to see your dough recipe 🙂
Hi - thank you! Yes, here it is: 500g soft grain 00 milled pizza flour, 300g water, 10-15g salt, 1-2g yeast. I’ve got a particular dough making process: ua-cam.com/video/6DhMIOPZVR4/v-deo.html
My biggest gripe is how quickly the temperature drops after making each pizza, not sure if this is down to the quality of the pellets I'm using or that I don't load up the hopper.
I think that could be both of those you have suggested. The best pellets don't need to be the most expensive. I shopped around for mine and tested out a number of brands - I didn't want to buy the most expensive. I managed to get good value, non smoky, oven friendly pellets from a local Plumber Centre! Keep the hopper topped up and keep tapping it to get the pellets to fall down. Also, if you aren't already, keep the stone somewhere very dry - not a damp shed for example.
I wish they did a gas conversion for the Fyra. It's a nightmare when cooking a lot of pizzas, no consistency with the temp when cooking more than 4 pizzas. pellets are burning mental hot hot or smoldering. DIY gas conversion needed. Your pizzas look amazing.
Hi there! Thanks so much! It would be nice to have the gas alternative - just like they did with the Ooni 3!
That’s why I think there’s the Karu multi fuel
Yeh@@Yorkshiremadmickai managed to fit one. Works amazing.
Nice video! I just picked up this model and so far so good but you sure have to pay attention as things will go south quick.
BTW, what is the name of that piano track you are using? It's fantastic.
Thanks! Thats so true! I’ll check the track….
Hi, I have had my fora 10 months and it’s great, however I find the chimney seizes and I have to put a little veg oil around it to get it out, I wish there was a handle on the fuel basket so that you can riddle the ash through the grid. Your right about tapping the fuel hopper and I also put my gas burner through the back to get the fire going again. I enjoy your vids da iawn 👍
Hi! Thanks for sharing the veg oil tip as that’s happening a bit with my Karu 12 and it squeaks in!! Great tip!! Diolch!
@got2eatpizza what camera are you using for your videos? Great review! Love it! 🎉⭐
Hi! Thank you! I use an iPhone 13 mini, iPhone 14 Pro and a canon M50. 🔥🍕
@@Got2EatPizza Keep up inspiring others! Thanks!
Great video. I have used both pellets and gas but prefer using gas. More of a consistent heat.
Thank you!
Is it worth "upgrading" from the Ooni 3? I like having gas and pellet. But is the pellet experience really that much better on the Fyra? I know you have both from your previous videos so curious about your thoughts thanks!
Hi! I haven’t checked the dimensions but it doesn’t feel quite as low as the 3. I prefer the 3’s side hole for lighting the pellets. The new door latch is very handy and the twist in chimney is easier than the catches. So it is an improved 3 but doesn’t use gas and so that’s limiting.
Thanks for the follow up video, your crusts and bases always look wonderful.
Would love to know how many minutes your pizzas usually cook for in the Fyra?
Hi - thanks so much! They usually take 80 to 100 seconds, sometimes less, with a good roaring flame!
Thank you I really enjoy your channel. You have a clear Zen like approach to the topic without a lot of histrionics that you find on other reviews.
That pizza crust looked amazing. Would you mind sharing the recipe?
Hi! Thanks - it’s 500g pizza soft grain flour, 300g water, 9g salt (dissolved in the water), 1-2g of dried yeast (dissolved separately in the water). The vid of my process is here: ua-cam.com/video/6DhMIOPZVR4/v-deo.html
Love this video! Do you have any other maintenance tips, for the chimney or fuel hopper, or the inside of the oven itself? I just received an Ooni Fyra12 for my birthday and I am just learning 😊
Thanks! Enjoy your lovely new Fyra! Just brush or wipe out the chimney soot; clean the hopper. The inside doesn’t need cleaning as the heat burns everything away! Maybe a wipe on the base inside where the semolina ends up under the stone. That’s it. 👍
Great looking pizza! Sometimes simple ones are the best 👍
Hi - I think so too! 🔥
How many smoke the Fyra produces? Is the whole cooking process or just the first 20 minutes or something?
I ask this for my neighbours..
It’s only a minute or two until the fire catches. 👍🔥
Hi great video thanks for sharing, do you cook the pizza with the oven door open. Many thanks
Hi - thanks so much! I do sometimes because its easier to see what is happening and is my preferred way to cook but it does slow the cook down somewhat!
Thank you for your reply, so with the door open does it cook the middle dough and toppings of the pizza. I will be trying this method as I am burning the crust and undercooking the pizza. And finally what approx time for cooking the pizza with the door open. Many thanks again.
If you have the stone at 430c in the centre it will cook the dough even with the door open, but may take a little longer as the flame /heat is being pulled to the front/back rather than going up the chimney. Time depends on many factors, your dough, breeze, climate, how big your flame is!
💜👍💜👍🍕🍕🍕 could you use pellets in the other pizza oven? The charcoal..... Wood pizza?.....just wondering ...😀
Hi! I don’t use them in the other wood ovens - the pellets would fall through the holes in the grates. And without the topper/hopper it wouldn’t work very well as you’d be constantly running to the grate topping up! The airflow with this grate has been specifically designed for pellets - it’s quite shallow with a lot of air surrounding it. Whereas the real wood grates don’t need that and sit on the stone.
Frya 12 - wish I’d never bought one, most frustrating thing ever. Can’t maintain temp.
Hi - it’s not the easiest of ovens to use - key to maintaining the temp is to keep the hopper topped up - I have to hit my hopper to get the pellets to move down - they get stuck in there - so as long as I do that every few minutes it keeps its temp and strong flame - hope that helps 🍕🔥