Ooni Fyra Tips And Trick (Very Helpful)

These tips and trick I learned with my Ooni Fyra will help you to make pizza for the whole family!

[saulinfante]

Please post this dough recipe with 67% hydration.

[huffmantanner]

You can use air flow on the main stack to control flame height without having to burn your pellets down. Mostly close the flap right before you launch the pizza in. Works great in my Fyra. Thank for the video! Great info!

[rbiv]

I want to commend you for cooking on a low flame. Cooking on a low flame results in a less stressful and enjoyable cook. Granted, the bottom crust will be crisper, but no one really complains too much about that.

On another note regarding the semolina. The type you are using is called a rimacinata..its super fine. The semolina traditionally used for launching is a little more coarse..But, if it works, stick with it you are doing great!

[pjp]

shouldn't the fire be going good when you cook the pizza?

[giacomopagani]

That's a salted biscuit, not a pizza. Never let the flame disappear, think about our italian "pizzaiolo"s: rolling flame all the time, temperature in the range of 420-470°C and the pizza is cooked in 60-90 seconds at below-70% hydration. If you do that "slow cooking" thing you get a crunchy, dried product which might be interesting but spoils the Ooni purpose.

[iguhbyj]

Thanks! I would love the dough recipe as well.

[einfussganger]

It's a journey, for sure. I don't know if I agree with the "flame out" style of cooking. A neopolitan pizza should have some char on the top.

[douglaswells]

Some useful tips. Frya is much better vs. the Uuni 3 I own, I like the idea of letting the hopper go down before first launch but my preference would be to add a couple caps of pellets a few secs before launching the pizza so you get the rolling flames throughout the cook. But you're making progress no doubt.

[equaleyez]

1:18 note for tip nr 3: In my case with my Fyra 12 oven, the pellets don't always fully drop into the feeder! they get stuck somewhere and you'll think the tank is still full.. Tap on the side of the feeder or even better, just poke the top of the pellets with a tool and they will fall down and continue fueling the fire below.

[slofty]

IR thermometers take more accurate readings if you position them closer to the opening of the oven; otherwise the diameter that the reading is measuring will include quite a bit of cooler stone toward the front. Ideally you want as small a circle as possible right in the center of the stone.

An inch or so from the opening is perfect-- it isn't so hot that it'll damage the thermo.

[jordanjones]

Helpful homie! Couldn’t get mine hot enough and now I know why!! Cheers!

[earlraupach]

Rookie here. I have these issues: adding pellets and smothered flame; rolling flame but the bottom doesn't get cooked before the crust starts burning at front edge?

[trojan]

Great tips. Just recently got ours and sill on the learning curve but getting better. Wouldn’t mind seeing that dough recipe.

[billmchargue]

Thanks for the tips. Just ordered mine. Pls share your dough recipe if you think it’s good.

[emmetwoods]

So you let the hopper burn down and cook your pizza. Are you filling it back up then fully if cooking multiple pies?

[kriskoehler]

Do you have the info on the turning peel. I like that one

[brwi]

Good tips. Where do you find a granite slab like that?

[herewegosteelers]

Nice! So you let the flame go down and then cook your pizza. Interesting! What’s your stone temp when you cook this way?

[FlamingEntei]

I definitely didn’t add enough pellets to start, I added the initial amount to get it lit but never added enough to where it was rising in the hopper. Do you think the pellet hopper should be that full? Great vid!

[sebastien]

Hi, does your oven also produce a lot of smoke or do i just have the wrong pellets ?