Ooni Fyra Product Review
Ooni Fyra Pizza Oven Review
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We, like most folks, enjoy a good pizza. The Ooni Fyra is a great buy overall — portable, fast, easy to operate, and easy to clean. The taste is amazing and the crust comes out airy and light. If you're thinking about picking one up, here's our honest first take and 4-month follow-up.
Initial Review — Key Takeaways
- Speed — 90 seconds for a 12-inch pizza. That's not a typo.
- Portability — lightweight and easy to move around the backyard or take to events.
- Learning curve — there is one. You will burn a pizza if you're not paying attention. Spin that pizza every 15 seconds — no exceptions.
- Flavor — wood-fired crust with a light, airy texture that's hard to replicate any other way.
- Cleanup — easy. The stone cleans up well and the exterior wipes down fast.
4-Month Follow-Up
After four months of regular use, the Ooni is still performing exactly as it did on day one. No issues, no degradation in performance. Everything still works as it did the day it was purchased. We've dialed in our technique and the results keep getting better. If you're on the fence — just get it.
Still highly recommended. The Ooni Fyra is a genuinely great product. Once you get the feel for the heat and the spin timing, you'll be cranking out restaurant-quality pizza in your backyard in under 2 minutes. The portability makes it great for events too.
Basic Dough Recipe (Original Review)
🍕 Simple Ooni Dough
- 1¼ cups warm water
- 2 tsp sugar
- 3½ to 4 cups 00 flour
- 1 tsp salt
- ⅓ cup olive oil
- 1 package active dry yeast
- Combine warm water, 1 tsp sugar, and yeast in a stand mixer bowl. Whisk until dissolved. Let stand until bubbles form.
- Attach dough hook. Add remaining sugar, flour, and olive oil. Knead on low until a smooth, elastic ball forms — about 6–8 minutes.
- Grease a bowl, place dough inside, cover, and let rise in a warm place for 1 hour or until doubled.
- Launch in your Ooni at 650°F+. Spin every 15 seconds. Done in about 90 seconds.
Upgraded Dough Recipe (4-Month Follow-Up)
🍕 Better Ooni Dough — 4 Pizzas
- 1 package yeast
- 2 tbsp olive oil
- 2 tbsp salt
- 1½ cups warm water
- 4 cups 00 flour
- Pour half the water into a bowl, add yeast, let dissolve.
- Add flour to stand mixer bowl. Add salt, olive oil, and yeast/water mixture. Mix on low, adding remaining water slowly until dough pulls clean from the bowl. Knead 5–10 minutes.
- Form into a ball, coat with oil, place in a covered bowl in a warm dark area until doubled.
- Divide into 4 equal pieces, form into balls. Push from the center outward to stretch to 12 inches.
- Dust peel with cornmeal, add dough, sauce, cheese, and toppings. Launch at 650°F+. Spin every 15 seconds — about 6 turns total.
- Never walk away from the Ooni — at 650°F+ a pizza can go from perfect to burnt in seconds. Stay at the oven.
- Spin every 15 seconds without fail — use a metal turning peel for the easiest rotation.
- Cornmeal on the peel is essential — it acts like ball bearings and lets the pizza slide off cleanly.
- 00 flour makes a noticeably better crust than all-purpose — worth buying it specifically for this.
- Let the Ooni fully preheat before launching your first pizza — at least 15–20 minutes to get the stone truly hot.
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