Ooni Fyra 12 – Portable Hardwood-Pellet Outdoors Pizza Oven

While baking your own pizza at home isn’t really that hard, the type of oven that you use to cook. Your homemade pizzas can still make a huge difference for your pizzas’ end result. There are a few different types of ovens out there, which mainly consist of electric-powered, gas-powered, and wood-fired ovens. The main difference between them is the maximum temperature that each one of them can reach. Since electric-powered and gas-powered ovens can only reach temperatures of around 500°F (260°C), your pizza will usually come out as a bit dry overall.

As such, in order to cook a traditional Neapolitan-style pizza, you’ll specifically have to use a wood-fired oven, as only those ovens are capable of reaching the soaring temperatures (905°F / 485°C) that are required to properly cook a true Neapolitan-style pizza. By using a wood-fired oven, you’ll ultimately be able to cook a Neapolitan-style pizza, which has a far superior texture with a crisp and just a slightly charred crust, but still with a moist interior, all while its flavor will also be improved by the smoke that comes from the burning wood. Now, for any pizza-lovers that would enjoy baking their own pizza-pies at home or in the outdoors, there’s nothing like the Ooni Fyra 12.

The Ooni Fyra 12 is a portable hardwood-pellet pizza oven equipped with a powder-coated carbon steel shell that has an optimal heat retention, making it capable of reaching temperatures up to 950°F (500°C) in just 15 minutes and quickly cook a Neapolitan-style pizza in just 60 seconds.

Designed for effortlessly cooking pizza in a hassle free, simple and efficient way, this portable hardwood-pellet-fired pizza oven combines its optimal heat retention with the natural heating efficiency of hardwood pellets, ultimately offering all pizza lovers an extraordinary pizza-cooking experience, along with a super-quick burn time and minimal energy waste.

Now, let’s have a more detailed look at the Ooni Fyra 12 and check out everything that this portable hardwood-pellet pizza oven has to offer you.


Starting with its size, the Ooni Fyra 12 comes a reasonably compact size, measuring just 29.1 inches long by 15.4 inches wide by 28.5 inches tall (74 x 39 x 72cm) after unboxed and set-up. Not only that, but this pizza oven is also fairly lightweight, as it only weighs 22 lbs. (10 kg).

Ooni Fyra 12
Ooni Fyra 12 – Measurements

On top of its compact size, this portable hardwood-pellet pizza oven also comes equipped with foldable metallic legs, which allow for an easy storage as well as an an easier way of carrying it / transporting it around back and forth. Moreover, the oven’s foldable metallic legs also come equipped with a set of three (x3) anti-slip rubberized feet at their base-level, which basically gives the oven extra stability after you set it up.

Ooni Fyra 12
Equipped with 3 foldable metallic legs and anti-slip rubberized feet // Features a powder-coated carbon steel shell

Regarding its construction, the Ooni Fyra 12 also features a super-durable build, as its outer shell basically consists of a powder-coated carbon steel shell that’s extremely well insulated.

Moving on to the oven’s unique pellet-fired design. As said before, the Ooni Fyra 12 is a hardwood-pellet pizza oven, meaning that this is a wood-fired oven that specifically uses hardwood pellets for its cooking flames.

Removable horizontal pellet tray ( back-side )

With that said, starting at the back side of the oven, we have a removable horizontal pellet tray. That’s used to start the oven’s pellet-fired cooking flames.

Removable horizontal pellet tray ( back-side )

Not only that, but integrated above the back-side of the oven, there’s also an innovative gravity-fed pellet hopper, which can be periodically fed with hardwood pellets (directly through its top-side opening) to have it automatically feed high-heat flames (along with the oven’s main-flame from its back-side horizontal pellet tray) to the inner side of its powder-coated carbon steel shell for a quick and effortless pizza-cooking experience (or alternatively, for baking other fruit-pies and such (specifically at a low heat) if you’d also want to cook stuff like that).

Gravity-fed pellet hopper

Note that the oven’s gravity-fed pellet hopper is only supposed to be used a little after the oven’s main-flame (from its back-side removable horizontal pellet tray) is already going nicely. It’s also worth noting that that the oven’s gravity-fed pellet hopper can also be easily removed for an easy cleaning process of the whole unit.

Thanks to its gravity-fed hardwood-pellet-fueled hopper, the Ooni Fyra 12 can ultimately achieve a consistently high heat, while also requiring a very low maintenance to keep its high-heat flames running. On that note, as long as you keep its gravity-fed pellet hopper topped up with hardwood pellets, this portable pizza oven will easily stay at a consistent high temperature, which, as said earlier, is exactly what you need to cook a Neapolitan-style pizza.

One great thing about using hardwood pellets is the fact that they not only light up quite easily, but also burn very cleanly and ultimately leave a fairly little amount of ashes behind. On top of that, the fact that you’ll be using hardwood pellets to cook Neapolitan-style pizzas will ultimately also add a noticeable smoky and aromatic woody flavor to anything you bake inside this portable pizza oven.

While a 6.6 lbs. (3 kg) bag of pellets is already fairly compact. It will still last you for a good 2-3 hours of cooking, so that amount of hardwood pellets should suffice to cook quite a few Neapolitan pizzas with the Ooni Fyra 12.

Moving further along the outer-side of oven’s powder-coated carbon steel shell. There’s also a steel chimney that’s reasonably tall. Which is where the oven’s smoke will mainly be coming out of.

Steel chimney

The oven’s steel chimney also comes equipped with a built-in baffle. That can be opened or closed to control the intensity of the oven’s cooking flames. Turning the baffle from opened to closed will shut the oven’s flame. Thus reducing the size of its flames and consequently creating some extra smoke inside the oven.

Built-in baffle for controlling the oven’s airflow and intensity of its flames

Alternatively, opening the baffle will allow the oven’s chimney to have a greater circulation of air. Thus producing an airflow that goes right up the chimney.

Note that both the oven’s chimney and its built-in baffle will be getting very, very hot. You should always wear a pair of reasonably thick gloves. When looking to adjust the oven’s baffle for its airflow and for the intensity of its flames.

I’d also like to point out that the protection cap of the oven’s steel chimney also doubles as a pellet scooper. Which you can then use to more easily (and more safely) keep topping up the ovens. Gravity-fed pellet hopper with extra hardwood pellets whenever necessary.

Protection cap for the oven’s steel chimney — Doubles as a pellet scooper

Finally, at the front side of the oven, we have its steel door. Which once opened, will reveal the oven’s dedicated pizza-cooking area.

Steel Door

Integrated within the oven’s steel door, there’s also a small peephole. That allows users to keep an eye on the intensity of the oven’s flame at all times.

Peep Hole to peek inside the oven and easily see its flames

Already pre-installed within the oven’s pizza-cooking area. There’s a 0.4″ (1cm) cordierite stone baking board. That features a total cooking surface area of 13.2″ (33cm), meaning that it can comfortably fit around 12” pizzas.

0.4″ (1cm) cordierite stone baking board

Lastly, the combination of the oven’s horizontal pellet tray (at the back-side of the unit) together with its gravity-fed pellet hopper, and also with the optimal heat retention offered by the oven’s powder-coated carbon steel shell ultimately makes both its dedicated pizza-cooking area and its 0.4″ (1cm) cordierite stone baking board capable of reaching an incredibly hot temperature up to 950°F (500°C) in just 15 minutes.

This ultimately allows you to quickly cook a stone-baked Neapolitan-style pizza in just 60 seconds. Remember to turn your pizza around either 2~3 times (every 30 or 20 seconds respectively). In order to ensure an even baking-process for your pizza’s crust.


Now, in terms of setting up this portable pizza oven and lighting up its roaring fiery flames. The whole process couldn’t be simpler than what you’d want it to be.

With that said, embedded below, we have the company’s official video guide. That is how to set up and light the Ooni Fyra 12:


Finally, embedded below, we also have the company’s official video guide with all the steps. That you need to follow in order to successfully cook true Neapolitan-style pizzas with the Ooni Fyra 12.


Ooni Fyra 12 is a portable hardwood-pellet pizza oven. Equipped with powder-coated carbon steel. It is capable of reaching temperatures up to 950°F (500°C) in just 15 minutes. And quickly cooking a Neapolitan-style pizza in just 60 seconds.

Ooni Fyra 12
Ooni Fyra 12

The Ooni Fyra 12 is perfect to make Neapolitan pizzas, and that’s mainly thanks to its amazing optimal heat retention. Which allows it to maintain the exact high temperatures that are necessary to make this type of pizza. Best of all, thanks to its ultra-portable design, you can use it to bake your own Neapolitan pizzas. Whether that’s at home or even outdoors while enjoying Mother Nature.

If you want to buy portable hardwood pellet pizza oven. It will cost you just $349, for which each purchase will also come accompanied by a 3-Year Warranty. You can order yours online right now, directly from Ooni’s official shopping page.


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