The Fyra 12 is the lightest Ooni and the only one burning wood pellets. The gravity-fed hopper is clever, the flavor is genuinely wood-fired, and at 22 lbs it's the most portable real pizza oven you can buy. But pellets need constant attention and there's no gas fallback for lazy nights.
Best for: wood-fire purists who want authentic smoky flavor in the lightest, most portable Ooni
Key Takeaways
The Ooni Fyra 12 exists for people who hear "gas oven" and feel like something's missing. If you believe pizza should taste like it was cooked over a wood fire — because it was — and you want that experience in the lightest, most portable package possible, the Fyra 12 is your oven.
The gravity-fed pellet hopper is the Fyra's signature innovation. Instead of constantly feeding wood chunks through a side door (like the Karu series), you fill the hopper with hardwood pellets and gravity feeds them into the burn pot as they're consumed. It's not fully automatic — you need to push pellets down and refuel every 15-20 minutes — but it's significantly less hands-on than traditional wood-firing.
Here's the honest tension: pellet-firing is the middle child of pizza oven fuels. It's more work than gas but less authentic than real split wood. The flavor is genuinely wood-fired (pellets are compressed hardwood, after all), but purists will note it's not the same as cooking over oak or cherry logs. Most people won't taste the difference. Some people will care deeply about it. Know which camp you're in before buying.
The dealbreaker for many: there's no gas backup. Every weeknight pizza session requires building a pellet fire, managing temperature, and dealing with ash. The Karu 12G gives you wood AND gas for $50 more (plus $99 for the burner). The Fyra is for people who want wood-fire and only wood-fire.
Ooni Fyra 12 Review
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| Cooking Surface | 13.2" × 13.2" cordierite stone |
| Dimensions | 28.7" × 15.7" × 27.2" (chimney up) |
| Weight | 22 lbs |
| Max Temperature | 950°F / 500°C |
| Heat-Up Time | ~15-20 min |
| Fuel Type | Hardwood pellets only |
| Hopper Capacity | ~2 lbs of pellets |
| Key Features | Gravity-fed pellet hopper, built-in chimney |
| Construction | Powder-coated carbon steel |
When the fire is dialed in — pellets burning cleanly, hopper feeding consistently, stone at 900°F+ — the Fyra 12 produces excellent Neapolitan pizzas in 60-90 seconds with genuine wood-fire character. The crust picks up a subtle smokiness that gas ovens can't touch. Leoparding is comparable to the Karu 12G on wood.
The challenge is getting to that dialed-in state. Pellets can bridge in the hopper (forming an arch that stops feeding), the burn pot can get overwhelmed if you dump too many in at once, and temperature management requires attention. There's a 3-5 session learning curve before you consistently hit and maintain target temperatures.
Once you're past the learning curve, the rhythm becomes natural: fill hopper, light, wait 15 minutes, check temp, launch pizza, rotate at 20-second intervals, retrieve in 60-90 seconds. Refuel hopper every 15-20 minutes during a multi-pizza session. Between pies, the stone recovers in 3-5 minutes.
Wind is the Fyra's nemesis. The chimney draft can be disrupted by moderate wind, causing temperature instability and smoke blowback. A wind guard or sheltered cooking location is recommended.
Standard Ooni powder-coated carbon steel at 22 lbs — it's remarkably light. The hopper mechanism is simple and reliable with no moving parts (gravity is the engine). The chimney is well-fitted. The stone is the standard 15mm removable cordierite.
The lightweight construction is both the advantage and the concern. At 22 lbs, it's portable and easy to handle, but it also means thinner walls and less insulation than the heavier Karu or Koda models. Heat retention is adequate but not as strong — the oven loses temperature faster between pies and in cold or windy conditions.
A cover is essential for outdoor storage. The same corrosion concerns apply as with all carbon steel Ooni ovens.
The pellet hopper makes wood-firing more approachable than traditional split-wood ovens. Fill the hopper, light the pellets with a fire starter, and gravity handles the fuel delivery. It's not as simple as turning a gas dial, but it's significantly easier than managing a log fire.
The learning curve centers on two things: maintaining consistent pellet feed (preventing bridging) and managing the fire's intensity through hopper-filling technique and airflow. Most users feel comfortable by the 4th or 5th session.
Cleanup involves emptying the ash from the burn pot and sweeping out the hopper area. It's more than gas-oven cleanup but less than a traditional wood oven. The chimney needs periodic cleaning to prevent creosote buildup.
At 22 lbs with folding legs, this is genuinely grab-and-go portable. One person can carry it comfortably. It's the pizza oven you take camping, to the park, or to a friend's house.
What We Love
What Could Be Better
“The smoke flavor is real and it's wonderful. My family can taste the difference between Fyra pizza and my neighbor's Koda pizza. There's a richness and depth that gas can't produce.”
— Ooni community forum
“I take this camping every month. At 22 lbs it fits in the car easily, and making wood-fired pizza at a campsite makes me feel like a genius. Just bring extra pellets — it eats through them.”
— Reddit r/camping user
“Be honest with yourself about whether you'll actually want to manage a pellet fire every time. I loved it for three months, then bought a Koda 12 for weeknight convenience and now the Fyra only comes out for special occasions.”
— Pizza forum user
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