It took no time at all to put it together and run it for a test\/burn off ahead of a planned cook. Legs folded out, chimney put together and slotted in, pellet chute pushed in, stone in place and flame guard in place.<\/span><\/p>\nThe Ooni Fyra 12 Pizza Oven<\/h3>\n
The oven runs on wood pellets only and the cordierite stone cooking surface is 12\u2033 wide. The pellets go into a tray at the back and are topped up through a chute at the back. After each cook there is minimal waste and I didn\u2019t see much ash on the pizza stone during cooks.<\/p>\n
The oven weighs 10kg, has two folding legs at the front and one folding leg at the back. The door on the front has a handle in the middle and a little slot to check the flame action behind!\u00a0<\/p>\n
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Time to fire it up: Partial scoop of pellets:<\/span><\/p>\n<\/span><\/p>\nFirelighters on top, use these if you can as it makes things a lot easier<\/span><\/p>\n<\/span><\/p>\nBefore long a nice fire (and yes, the flame guard is in wrong! I moved it!)<\/span><\/p>\n<\/span><\/p>\nNice and hot! This was about 15 minutes in. There is a damper on the chimney, I left it wide open on all cooks.<\/span><\/p>\n<\/span><\/p>\nFirst Cook:<\/span><\/h3>\n\n
Neapolitan Salami and Fire Roasted Peppers from the pizza book by Pizza Pilgrims<\/span><\/p>\n\u00a0<\/p>\n
Made the dough the day before, 6 hours at room temp then into the fridge for 24 hours.<\/span><\/p>\n<\/div>\n\n
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Fired up the Fyra with pellets, really easy to get to 500\u00b0C and also easy to keep the fire roaring.<\/span><\/p>\n<\/div>\n\n
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The new peel was great, no rips or tears and the pizza was super tasty!<\/span><\/p>\n<\/div>\n\u00a0<\/p>\n
I really enjoyed this cook, I was very impressed with how easy to use the Fyra was. The pizzas came out looking (and tasting) great and it had been easy to fire up and use, no need to do any hacks \u2013 I just used it as is!<\/span><\/p>\n<\/span><\/p>\nI did my first reels on Instagram too for this one, more info below:<\/span><\/p>\n\nSecond Cook:<\/span><\/h3>\nThe second cook was Aubergine Parmigiana<\/span><\/p>\n\n
Again, I was really impressed with this oven. Great fun.<\/span><\/p>\n\u00a0<\/p>\n<\/div>\n
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We had a Nutella Calzone at the end<\/span><\/p>\n<\/div>\n<\/span><\/p>\n<\/span><\/p>\nThe last Reels was popular so I made another one!<\/span><\/p>\n\nThird Cook:<\/span><\/h3>\n\n
This time it was Salsiccia e Friarielli.<\/span><\/p>\n\u00a0<\/p>\n<\/div>\n
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Made the dough at lunch the day before. Caputo Pizzeria flour, mixed in the Famag IM5, balled and left at Room Temperature for 6 hours then into the fridge for 24 hours.<\/span><\/p>\n\u00a0<\/p>\n<\/div>\n
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Sausage, garlic, white wine, chilli flakes and tender stem broccoli cooked in a pan then onto the pizza with Scamorza<\/span><\/p>\n<\/div>\n\n
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This was a cracking pizza, lovely taste!<\/span><\/p>\n<\/div>\n\n
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I wrote on Instagram that I really enjoyed cooking with the Fyra for this one.<\/span><\/p>\n<\/div>\n\u00a0<\/p>\n
<\/span><\/div>\nFourth Cook:<\/span><\/h3>\n\n
Next it was a Roast Mushroom and Truffle. This was a seriously tasty pizza, really impressed!<\/span><\/p>\n\u00a0<\/p>\n<\/div>\n
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No pizza sauce \u2013 A layer of roast mushrooms, basil, parmesan, truffles and truffle oil.<\/span><\/p>\n<\/div>\n\u00a0<\/p>\n
Again, I wrote on Instagram how much I had enjoyed cooking on the Ooni Fyra 12 for this cook!<\/span><\/p>\n\u00a0<\/p>\n
<\/span><\/div>\nFifth Cook:<\/span><\/h3>\n\n
Capricciosa Pizza next: Prosciutto cotto, artichokes, mushroom mixture and black olives. Such a great flavour combination, really enjoyed it!<\/span><\/p>\n<\/div>\n\u00a0<\/p>\n
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Now, 5 cooks and I haven\u2019t tested how portable it was yet?<\/span><\/p>\n\u00a0<\/p>\n
Sixth Cook:<\/span><\/h3>\nWe took the new Motorhome away for a trip, time to test that carry bag!<\/span><\/p>\n\u00a0<\/p>\n
It packed up quickly and easily into the carry bag. It didn\u2019t take up much room in the garage space and was light enough to carry easily.<\/span><\/p>\n\u00a0<\/p>\n
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The Petromax cool box had all my pizza dough cold proofing, pizza sauce and the toppings plus a few beers!<\/span><\/p>\n\u00a0<\/p>\n
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Time to light it:<\/span><\/p>\n\u00a0<\/p>\n
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It was easy to light and up to temp in around 10 minutes<\/span><\/p>\n\u00a0<\/p>\n
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I topped the pizzas with Properoni, not used it before and it\u2019s very thin so caught near the end. Might be better to put it on part way through the cook. Tasty pizza considering I was cooking it in a forest with minimal kit with me.<\/span><\/p>\n\u00a0<\/p>\n
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I really enjoyed this cook, was so handy to have a portable pizza oven with us. I was amazed we could eat top quality pizzas in the middle of a forest!<\/span><\/p>\n\u00a0<\/p>\n