Ooni FYRA 12 Portable Pellet Pizza Oven

• Portable pellet-fired pizza oven, capable of cooking authentic stone-baked pizza with the flavors of a wood-fired oven, in any outdoor space and in just 60 seconds
• Instant ignition and adjustable heat control
• Reaches a temperature of 500˚C, ready to cook within 15 minutes of ignition
• Efficiency is truly the great advantage of this oven, combined with its portability and ease of handling
• It is very lightweight: the entire oven weighs only 10 Kg
• The package includes:
  - the portable Ooni Fyra oven complete with chimney and pellet hopper (both detachable)
  - a 35 cm wide, 10 mm thick cordierite baking stone that heats up very quickly and retains heat for a long time
  - a user guide with tips for correct operation, including delicious recipes to try
• Ooni Pro named “Best Pizza Oven” by WIRED magazine

FEATURES

Dimensions (packed): 71 x 47 x 30 cm
Dimensions (assembled): 74.2 x 39.4 x 72.6 cm
Weight: 10 kg
Cooking surface: 30.5 cm
Heating time: 15 minutes
Maximum temperature: 500°C
Pizza cooking time: 60 seconds


OPERATION

Reaches a temperature of 500°C in less than 15 minutes, using only wood pellets as fuel. Good air circulation inside the oven helps it heat up quickly and, being perfectly insulated, it retains heat optimally.
It is possible to cook and perfectly bake an authentic and excellent Neapolitan pizza in just 60 seconds!
Folding legs allow for easy transport and truly minimal, essential storage.
The oven shell is made of carbon steel, durable, insulated, and powder-coated externally. It is completely nickel free and suitable for withstanding long periods outdoors. It can perfectly endure weather conditions, especially rain and sun.
The hopper, as well as the chimney, are removable to save space. The chimney is equipped with a removable cap to allow ventilation. The chimney vent also serves to regulate the airflow while cooking, controlling the oven temperature. Closing the chimney vent will lower the flames and vice versa.
The oven door features a handle for a firm and secure grip and a viewing window useful to check if more pellets need to be added, without having to open it to monitor the flame and fuel status.  Refueling is not difficult. A full hopper load can last up to 20 minutes and keeps the fire burning.
Once everything is ready, simply open the oven by removing the door, place the pizza on the cordierite stone.  The stone cooks the pizza base evenly and the quick cooking makes the crust crispy on the outside and soft inside. It measures 35 cm, allowing you to easily cook a 30 cm diameter pizza.
It is recommended to always use 100% hardwood pellets for food use.
Finally, it is easy to clean. The external surfaces can be wiped with a damp cloth and the interior simply by running the oven at maximum temperature for 15 minutes – to burn off any food residues. After cooling, a dry cloth can be used for any soot residues. The cooking stone can be flipped and used on the opposite side. This way, while one side is cooking the pizza, the other is heated to pyrolyze any food particles left on it. Wood pellet ashes, on the other hand, are easily removed through the vent.