Last updated: August 12, 2026
Last updated: August 2026.
We have cooked on the Fyra 12 across multiple seasons and this review covers real use rather than first impressions. Pellet-fired ovens have their quirks and we have learned what works and what to watch out for.
This Ooni Fyra 12 review covers real-world pellet-fired performance, ease of use and whether it is worth buying in 2026. Update (July 2026): The Ooni Fyra 12 has been discontinued. Ooni’s founder confirmed in a Reddit AMA that the Fyra 12 is no longer in production and won’t be restocked. If you’re shopping for a new wood-fired oven, see my Ooni Karu 2 review or best pizza oven guide for current recommendations. The review below is kept for reference and to help anyone who already owns the oven.
I was skeptical about the Fyra 12 before I tried it. A wood pellet-only oven struck me as a solution to a problem that didn’t exist – why not just use the Karu and have the multi-fuel option? After several sessions cooking on it, I understand the appeal better than I did. The pellet feeding system makes wood-fired cooking considerably more approachable than managing split logs, and the results are genuinely impressive for an oven at this price point.
Here’s my honest take after extended testing.
What Is the Ooni Fyra 12?
The Fyra 12 is the only oven in Ooni’s current lineup that runs exclusively on wood pellets. It’s lightweight at around 10 kg, uses a gravity-fed hopper to load pellets automatically during the cook, and reaches temperatures up to 930°F. The pellet-only design sits between the pure simplicity of gas (Koda range) and the full multi-fuel flexibility of the Karu range.
The key selling point is wood-fired flavor without the active fire management of traditional log or charcoal ovens. The hopper feeds pellets gradually as they burn down, which means you’re not constantly adding fuel by hand.
Key Specs
- Cooking area: 30 x 30 cm (12-inch) stone
- Fuel: wood pellets only
- Max temperature: 930°F / 932°F
- Preheat time: 15 to 20 minutes
- Weight: 9.7 kg
- Price: approximately $299
Lighting and Heat-Up
Getting the Fyra lit for the first time took me longer than I expected. You need a small amount of kindling or firelighters at the bottom, pellets loaded in the hopper above, and enough patience to let the fire establish before pushing the chimney cap to the closed position. The first two attempts I got a fire going but lost it before the oven reached temperature. By the third session I had the startup routine figured out.
Once the fire is established, the hopper feeds pellets consistently and the temperature climbs steadily. I was reading 430 to 840°F on the stone after about 20 minutes of a good burn. The pellets I’ve found work best are hardwood pizza-specific pellets – oak or beech. Cheaper softwood pellets gave inconsistent results and left more ash residue.
Cooking Performance
Once up to temperature, the Fyra 12 cooks excellent pizza. My first successful cook at proper temperature produced a pizza with real leopard spotting on the cornicione and a properly charred base – the kind of result I associate with wood-fired cooking and that gas ovens at this price rarely fully replicate. The pellet smoke contributes a subtle background flavor that you notice most in the crust.
The back of the stone runs hotter than the front, as with most ovens in this format. I rotate the pizza once or twice during the 60 to 90-second cook. Managing the temperature during the cook requires more attention than gas – if the hopper runs low or the draw through the chimney drops, the temperature can fall between pizzas. I learned to load extra pellets before starting the cook rather than topping up during.
What the Fyra 12 Does Well
The wood-fired flavor is the headline benefit, and it delivers. The pellet system is meaningfully easier than managing split logs in a traditional wood oven – once the hopper is loaded and the fire is established, the oven largely looks after itself between pizzas. You’re monitoring rather than actively tending.
Weight and portability are genuine strengths. At under 10 kg it’s one of the lightest ovens in the category. I’ve taken it to garden parties and it’s easy to carry and set up. The fact that it uses pellets rather than a gas cylinder also makes it easier to transport – no heavy canister to deal with.
What to Watch Out For
The startup process has a learning curve. Gas ovens are predictable; the Fyra is not, at least not initially. Your first session will almost certainly involve at least one failed light or a fire that doesn’t build properly. Stick with it – by session three or four the startup routine becomes natural.
Pellet quality matters significantly. I’ve tried three or four brands and the difference in how they burn and the temperature they sustain is noticeable. Budget pellets are not worth the saving. Stick to hardwood pizza pellets from a known brand and the performance is consistent.
The 12-inch stone limits pizza size and throughput. This is the same constraint as on the Koda 12 – fine for one to three people, slower for larger groups. If you regularly cook for four or more, the Karu 16 with its 16-inch stone is a better fit despite the higher price.
Fyra 12 vs Karu 2
The Karu 2 is the natural comparison – both are in the same price range, both offer wood-fired cooking in a portable 12-inch format. The Karu 2 gives you multi-fuel flexibility (wood, charcoal, or gas with the optional burner), while the Fyra 12 is pellets only but with the convenience of the hopper-fed system. If you want the wood-fired experience and simplicity matters, the Fyra makes it more accessible. If you want the option to switch to gas, go Karu.
Verdict
The Ooni Fyra 12 was a well-made, genuinely capable wood pellet pizza oven that delivered real wood-fired results in a lightweight, portable package. The startup learning curve was real but not steep, and once you had the routine down the results were consistently excellent. That said, Ooni discontinued the Fyra 12 in 2026 – it is no longer available new from Ooni or mainstream retailers. If you already own one, this review still applies. If you’re shopping now, see the alternatives below.
What to Buy Instead
The most direct replacement for the Fyra 12 is the Ooni Karu 2. It’s similarly portable and 12-inch, but handles real wood and charcoal and can be upgraded to gas with an optional burner. If wood fire management doesn’t appeal and you just want reliable heat and excellent pizza, the Ooni Koda 2 is consistently my top pick for straightforward home use.
Related reading
Gear mentioned in this article (paid links)
About Ian Armstrong
I'm Ian Armstrong, a home cook and pizza oven obsessive based in the UK. Over the past four years I've owned and cooked on a Gozney Roccbox, Ooni Karu, Ooni Koda, and Gozney Arc — putting each one through real-world use in my back garden across all seasons, not just ideal summer conditions. I test dough hydration, preheat times, fuel efficiency, and how each oven handles everything from Neapolitan pizza to sourdough bread and Sunday roasts. Everything on Wood Fired Pizza Gear comes from hands-on experience. No sponsored placements, no guesswork — just honest assessments from someone who's burned a lot of dough getting it wrong so you don't have to.
