Cooking a Crusty Steak Pizza in the Ooni Fyra 12 Pizza Oven
My second cook in the Ooni Fyra 12 Pizza Oven – a Steak Pizza! Check the pizza cook out in this video!
I am very pleased with the hopper and design of this oven. Because I don’t have to keep checking the fuel for the flame I can focus on the pizza cook.
A well-designed pizza oven that has a perfectly sized pellet hopper at the back.
I’ve picked up a few tips from these first two cooks using the Ooni Fyra 12:
Once your hopper is topped up and those pellets are burning with a red glow, your oven will heat up very fast.
If your stone reaches 500c in the centre then you will need to bring it back down very quickly. Again, I used the cast-iron skillet pan to do this.
However, the laser thermometer measures the top of the stone, not the internal temperature. So if you have reduced your hot stone down, I would then aim to cook at a lower temperature, at about 410c.
It’s because the inside heat of the stone may cook your pizza base faster. This is from my experience of using wood-fired pizza ovens!
I’ve been a bit cautious so far and my cooking has been slow but very crunchy! Very nice. But I will be throwing caution to the wind next time.
A GREAT PIZZA OVEN THAT HEATS UP VERY FAST AND THE DESIGN OF THE HOPPER AT THE BACK MEANS IT WILL KEEP DRIPPING THOSE PELLETS DOWN INTO THE GRATE SO YOU CAN FOCUS ON YOUR COOK AND NOT ON THE FLAME!
I’ll move the pizza closer to the full flame to see how fast it can cook it!
The other key tip is to use good quality wood pellets. I’ve tried out a number of brands.
Bad quality pellets that leave a lot of debris can clog up the grate and air flow and make your oven sticky inside, plus they don’t burn well.
Be sure to store them in a very dry place. The pellets I am currently using have been in storage for 3 years as I used to use them with the Ooni 3.
I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!
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