There's been a revolution in home pizza makers (ooni fyra review) 

You desperately need to buy a turning pizza peel. You shouldn't have to take the pizza out and turn it by hand. The round turning peel will improve your results drastically. Try doing 180 degree turns instead of 90. the back of the oven cooks the entire back half of the pizza, so this method will be much better. Also, I would HIGHLY recommend removing the honey from your pizza dough recipe. Sugar in the dough will cause your pizza to burn much easier. In the home oven, it is good to use sugar because the temps are much lower, but at 700-900 F you really want to only do some combination of oil, water, flour, salt, yeast. Cheers!

My girlfriend just got me an Ooni Pro for my birthday. She loves my homemade pizza but honestly, I think she did it to shut me up about building a brick oven in her backyard. I have to say that this thing is amazing and much more thermally efficient than even a small brick oven. Still getting dialed in on getting the temperature just right for baking a pie but the first several efforts were promising. Best birthday present evaahh!!

"Once you start making pizza, it's hard to stop" damn. Relatable 😂

*Gonna keeo it simple for the toppings* Proceeds to place half of Italy on his counter top..

Awesome review! Just a point, Part of the reason your pizzas were burning was because of your inclusion of Oil and Honey. at neapolitan temps, 400-500C, the inclusion of these ingredients is just going to promote burning. Regular neapolitan dough includes just Salt Water Yeast and Flour because thats all that will survive such heats. Anyway, keep on pizza-ing!

Two things I learned cooking with my ooni pro is 1) take the door off, at high heat and low cook time you dont need the door on. This will allow you to see what you are doing and burn less and 2) count your seconds. I learned this watching italian pizzaiolo videos, they may have been doing it for show but if you count 15 or 20 seconds and rotate 4x your pizza will be done and perfect most times (especially once you get the hang of the exact count and temperature). Enjoy ooni, I love mine it is so much fun and makes great pizza (though I use chunks of wood not pellets).

Fun fact: "uuni" in Finnish (same pronounciation as ooni) means "oven". And one of the companies founders is Finnish, and the company was originally called "uuni".

I love how genuine your review is.. I am falling in love with your channel! More power to you

I bought one of their other models and got six of the edges burning so I took the stone out, drilled a hole in the bottom of the ooni, then drilled out the base stone, added a rotisserie unit to the underneath of the ooni (battery powered, only 20 Aus dollars.) Make a spindle that fits down the hole and weld an old circular saw blade on spindle and weld four metal pins to the outer portions. Buy another stone (round). Drill stone where the metal pins would fit (lose fit ). Now, when I make a pizza, I put the pizza in and turn the rotisserie on and the whole pizza spins and the whole thing cooks evenly. I makes a fairly good pizza oven into the world's best pizza oven. Pain in the arse to make but we'll worth it. It should come from the factory like that.

"Hey, let's go to the beach today" "Sure, let me just pack some sunscreen, a towel and my wood-fire pizza oven" Edit: Great video though! I just thought it was funny cause I've never personally seen people bring one to the beach but I guess it's a thing!

Great review. I've been looking at this thing for a few days now so it's great that you happened to review it.

I would leave out the honey. In home oven sugars help browning but in such a hot oven they burn really fast end you end up with a dark crust. But if you prefer it this way I don't want to stop you :)

I would add "fun" to the pro list, because as infrequently as I make pizza, I enjoy babying each pie to perfection. On the other hand, I look forward to the next model that has some kind of rotation mechanism ;)

You've probably worked this out by now, but there are two easy ways to stop it burning so much. I mean, firstly don't push it right the way to the back of the oven, because if the dough touches the flame baffle it's definitely going to burn, but: 1) Ignore the instructions and only leave it 20-25 seconds before turning the first time. We have an Uuni 3 and when cooking on wood pellets, we typically leave the pizza 20 seconds for the first cook, then do three 1/3rd turns for 15 seconds each, then lift the pizza up to the top of the oven for 4 or 5 seconds at the end to really crisp and smoke the toppings. 2) Ignore the instructions and leave the door off. You get a bit more flame going over the top of the pizza so it tastes a bit more smoky, but that's really a plus anyway; it'll take an extra 30 seconds or so to cook, but that's hardly a disadvantage at the speed this thing finishes off pizze. Also, stop cooking the basil; put it on after it comes out, you savage! ;-)

This is awesome! Love the idea of a manual hand crank. Solves the problem and doesn't overcomplicate the device. Definitely seems like something the product engineers could figure out without changing the cost much.

I’ve watched two of your videos and wanted to tell you how solid your content is. Thanks.

The baby sounds made my day! 😍 Definitely planning time try this oven. Great price point!

Omit the honey and oil and you are less likely to burn the crust at such high temps.

Just bought this 2 months ago. Use it more than my regular oven now. Amazing oven, amazing company 🤟

I find a frying pan and then grill makes a really good pizza, really easy and consistent results

seems like a great oven. good idea on the manual / automatic rotation, hopefully that could be done in a safe way that people wouldn't get burnt from.

Bought the predecessor of this model (ooni3, Uuni actually before they changed names) and have pulled out over 150 pizzas ever since. Love it and highly recommend this little beast to any backyard pizzolo.

Omg, I was waiting for someone to review Ooni. Thank you man!!!

Im so glad you got one, I've wanted one for a pretty long time and have had it on my christmas list.

Loved the video. If I may make a few suggestions. 550 to 650 degrees, after reaching temp reduce amount of pellets added just to maintain temp and keep rotating to get your golden color. I have my own wood oven and this seems to work. Give it a try and enjoy! Keep the videos coming.

This video really makes me want some pizza! Great pizza oven though. I think you have some really good suggestions for changes to the unit.

Thanks man, I'm getting one of these ASAP. Just recently learned to make bread and made some pizza in my home oven, which was ok, but not good enough. This looks like the sweet spot for price/value on a small pizza oven!

I've gotten really into making pizzas since quarantine and I've really been enjoying my pizzas! I would loovveee this Ooni oven. I may just have to buy one

I used to have a wood fired pizza oven in my back yard...a lot of work! This looks great. Omit the honey in your dough and pizza will not burn as much!

Pro Tip: each use make sure you have a well rung out damp cloth and a long tongs to keep the stone free of ashy debris. Also, it never hurts to have a blank dough for your first cook of the day. Something you're willing to burn the crap out of. The stone itself loses heat with each pizza cooked, consequently even though the oven is roasting everything in its path the bottom will not be the same one after another unless you allow time to reheat. This is not time effective if you're cooking for a party. It also tempers the stone, dough 1 will draw enough heat from the stone so when you pull it out have pizza 1 ready to go it will have the right balance. So ideally for a couple of pies those are good but if you have your eyes set on doing something for entertaining you'd be better off have a larger surface so you could rotate spots.

Great video. 🎥 I’m looking into getting one of these. Cant wait! Great idea 💡 on the rotator. 👍🏼

Got one for Father's Day and they came out perfect the first time and the second time as well! Was super nervous at first but it was great! I did a half turn every 25-30 seconds.

This is genius! I absolutely need this thing! 😍

I really recommend using less flour on the peel and while stretching! works even better when using semolina...

I backed this project on Kickstarter! Proud to see this made it :)

Glad to see the review buddy. lol I bought one about 2-3 years ago shortly after watching your old video about making pizza. its a fun tool

You had some really good ideas on improving this Pizza Oven... maybe they(the company)... will listen and incorporate those ideas into an upgrade to their product... and send you a check for coming up with them

You have to wonder why Ooni doesn't just have a round stone on a pivot so you can just spin it (maybe with a handle outside the oven) to make it cook evenly.

That's a magnificent piece of equipment. Outside all summer long making pizzas!!! 🍕 😋 Thanks for the demo.

This was great--very helpful! Thank you!

You should use the Frya to make other things like breads, naan, or even meat dishes!

I’ve tried both the wood pellets and gas for my Ooni 3. I have to say, I really prefer the gas. It’s just so much easier to set up and clean up; I don’t have to worry about the wind or managing the fire. I can just turn on the propane and let it run, plus it produces no smoke and no soot layer on the oven (I don’t smell like a fire or have to wipe the oven for 30 minutes). I don’t notice a huge difference in smoke flavor, but if that’s the deal breaker for you then pellets are fine. But in my opinion, the convenience of the propane is unmatched.

Another amazing video! Keep up the good content!

My ooni fyra was just delivered today! Can't wait to try it out tomorrow

Mike in a few years: Pros - "This product is great." Cons- "You can't leave it around kids."

I don't think I've ever been this early to a video. Thank you for another great one!

I've been experimenting with Pizza waffles for a few days, but having a portable wood pizza oven that consumes so little resources sounds awesome! I might need to try this!! Been watching you for years man, keep up the good work :)

That looks awesome man. i’m gonna look them up now thanks

Just an FYI: you can hang the front door from the little notch in the bottom of the Fyra, and not burn your table. Also, I consistently rotate every 15 seconds, without even looking through the "window . Then take it out after 60-90 seconds, depending on how charred you like it. Sticking to the 15 seconds ensures that you look at it often enough to avoid burning it.

My buddy has one of these Ooni's and has totally figured it out, perfect pizza every time. Sure it takes a bit of practice but, even with a full sized garden oven you'd still need to learn its sweet spots heat-wise. My mate has had his for two years now (and not the first I believe, he had an older model) and is a pizza master with it (no cremated edges). Like everything, it's about getting used to the tool and mastering it. Like that first time you baked a cake, and it was scorched :). I think if you keep this you'll get better and better at using it. Godamn, Dave was taunting us with pizza from from his Ooni virtually every second night, that also signals how convenient it is to use, and how much of a show off we was :). ps: not an Ooni employee

it only takes about a minute. i am admiring. i like the videos you share.

Love your channel. I always learn something new ....love this video, going to see if I can get this pizza oven, :)

Honestly, I don't know why they don't have an automated way to rotate a circular pizza stone from underneath... even if it had a handle to turn manually. But... great video. Might have to invest in that Ooni.

Damn I could afford tht. Thts a new one for me.

Yooo you f**king rock duude! Thank you for your content and I'm beyond excited to start my cooking journey and you've been a great help! I recently got a air fryer for Christmas and I'm a pescatarian and would love to hear/see your tips on air frying fish etc. Much love!🤘🏻

Been watching you for a few weeks now and love the channel, i made this recipe just in my normal oven and man, what a base. 10x better than any pizza ive had from a takeaway place and i dont feel like crap for eating it either. The honey really adds to the bite of the crust, helps with the charring and its just delightful man and it was so simple, definitely making from now on!

"I'm just gonna keep this super simple with" Procuitto Pepperoni Montego Parmesan

I have a Kettle Pizza Cooker for my Weber Kettle and I love it. It uses real wood logs which allows me to get it up to 800-900 degrees. I am still learning how to use but some of the pizzasI have made so far have been outstanding. By outstanding I mean restaurant/professional quality.

Best pizza crust I've ever made. Thanks for the recipe. Now to get the oven.

Dude. Your add ons to the cons are brilliant. The little spinny thing in the bottom would be awesome.

Autolyse is typically done with just water and flour.

As someone who has had pellet, wood and gas pizza ovens at home. I urge everyone (almost everyone) to get gas. Unless you’re cooking pizza 4 times a week or something. Gas is by far the easiest, most stress free and consistent method. I found the ooni pellets to be an absolute inconsistent nightmare. This is particularly stressful if you have people over with a promise of pizza. Wood is great but requires a fair bit of babysitting and to be honest, you don’t really get much of a wood benefit from these type of ovens.

The rotating plate with handle underneath is such a good idea

I have the Ooni Karu and love it using just lump and wood for now, but will get the gas burner soon! Love your videos always informative!!!!

Actually 2 cups of water are 470 grams, not 240. :D Messed up my dough at first try. Hope it helps!

Ah ha! I just got an Ooni Karu, first run out was a solid 6 outta 10. I think that's going to be the fun part, pushing for a 10/10. Will give your recipe a go.

Oh dang you finally got one. I got an ooni Karu, its PERFECT!

New favorite pizza video. Your great brother!

From the thumbnail, I thought you were Ice Poseidon, and I am pretty happy I decided to watch the whole video. Very fun and flavorful commentary, good shit my guy

I've got the Ooni Karu at home, and I just leave the door off when there's a pizza inside, I think it's hot enough to still cook them perfectly without the door on

You finally got one! Been doing these for 2 years now!

Wrote down your Super simple dough recipe thanks allot Im going to try the Ooni as well. Thanks for the great review!

<a href="#" class="seekto" data-time="345">5:45</a>, I think there's a slight mistake here... 2 cups of water is around 450g (which is 450ml, cause 1g = 1ml of water), not 240g

I didn't know "A little crispy" meant black burnt. I learn something new every day :D

Cool video! I've been eyeing this oven for some time. I might get it some time

Awesome review. I was on the fence. Looked at other models. This one is the one I'm getting...EXCLUSIVELY for camping.

As someone who had to become gluten free for health issues in the last year, my favorite memory growing up was making homemade pizzas and calzones on the weekends. You should come up a good gluten free crust recipe.

<a href="#" class="seekto" data-time="353">5:53</a> "...followed by a tablespoon of honey..." my italian heart *stops beating*

Looks like an incredibly useful design feedback you provided to Ooni.... Really ingenious and great to see.. 👍

Fantastic video! I think I’ll be upgrading soon!

Skip the sugar and the dough wont burn!

i want to see alex (french guy cooking) to modify this. potential idea would be that he could add rotating attachment and timer (based on experiment ofc, and also need to be heatproof). send it to him now 😂 edit: i write this at half the video

Good video dude! Just got my FYRA, made my dough. Picked up some great ingredients. Going to try it out tomorrow for the first time.

Ooni is literally the best thing ever!! Such great results!

They should add a "temperature display" to the owen

I watched someone cook with the door open and just rotating it. Literally 20 seconds a side with 3 turns

I have the Ooni Koda (gas). It's fantastic! A tip for getting perfect golden crust is to use a stop watch. When I make sourdough pizza, i rotate every 25-28 seconds and slightly under cook the sides. Brinting up the total cook time is about 2 min and I rotate about 6-8 times. Gold not burned every time

Been a fan of Brothers Green for a long time, might just pick one of these up for Christmas :)

<a href="#" class="seekto" data-time="735">12:15</a> those are seriously good recommendations to make this product more user friendly

I wonder if there are any automated lazy suzan's that will survive 700C+ temperatures. That would make for a nice and even heat on all sides.

GREAT idea on the knob below the oven where you could rotate the pizza without opening the oven!

blessing and regards to ur little cute chef...thx for showing us the OONI

oh, always wondered what happened to Ice Poseidon

Me: Damit im Hungy This Video.... I WANT PIZZA

Chef John is my favorite but this kid is definitely number two. I LOVE his shows.

I like the knob on the bottom to turn it. Good idea

@<a href="#" class="seekto" data-time="344">5:44</a> You made a mistake with the measurement on the screen It says 2 cups (240 grams) . 2 Cups of water weighs about 472 grams.

Are those ratios correct? 33% is crazy low hydration for dough, it must be a typo. At 50% you get a salt cracker, should be 60-70%

I'm a 65 year old fart. I've been ordering out for pizza every week my whole life. In late 2023, I started making pizza at home in the oven. They turn out great, btw. I haven't ordered out for pizza in 2024. Last week was the best pizza yet. The wife asked, "What are you going to do in the summer? You don't want the oven blasting at 550°. " (I use a pizza steel and preheat for an hour). I did a deep dive into pizza ovens. It came down to Ooni or Gosney Roccbox. Went with the Gosney. It arrived this morning. We're doing steaks for dinner, and I'm going to do the steaks and mushrooms in the Roccbox.

I LOVE my ooni pro. my 40 year old sourdough pizza base cooks and tastes amazing in it. Would never use gas. It might be easier and less hassle but cooking with wood is just satisfying.