Ooni Fyra 12 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Lightweight wood-pellet outdoor oven that reaches 500°C and weighs just 10 kg, making it the most portable wood-fired option Ooni makes. The pellet hopper feeds automatically, but you need to stay close and keep feeding it.
- 10 kg is genuinely carry-anywhere light — fits in a backpack bag
- Wood pellets give real smoke flavor without managing logs or charcoal
- Reaches 500°C faster than most wood ovens (~15–20 min with dry pellets)
- Lowest entry price for wood-fired flavor in the Ooni range
- Pellet hopper needs refilling every few pies — you can't walk away during a session
- 12-inch max is limiting; a 12-inch pizza is smaller than it sounds in practice
- Pellet quality matters a lot — cheap or damp pellets cause temperature drops and creosote
- No gas or charcoal option; you're locked into pellets
- Keep the hopper fed. A stall mid-bake drops the stone and the next pie comes out pale.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.