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!
@@pipopipoc169 are you closing the flap entirely when you are cooking the pizza and open back up after? I like the over but have a tendency to char the crust too much
If the flap is up at say 12 o'clock when it's fully open and 3 o'clock closed , I've been turning it to about 2 o'clock when I get ready to launch and it's prevented a burn. No need to wait for the whole stack to burn out. I wait about 15 min as Ooni suggests
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!
@@thepizzaman5905 Those ovens get really hot and I see a lot of newbies burning pizzas. I see even pros have difficulties with these ovens. You are doing great. Keep going!
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.
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.
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.
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.
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?
I find that having the flame going high really puts a nice flame kiss to the top of the pie. After pre heat I like to fill the hopper up. If the stone is too hot just put a cast iron pan in for about 15 seconds.
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!
Great info!!! I think I'm gonna spring for one of these. I'm fairly much a rookie at this too, so I'd love to see a video on your dough. Are you using 00 flour?? Thanks! ~Frank
Yes double zero is what I’m using. I’m a rookie as well but a couple months In getting much better. It’s also super fun to do. Thanks for watching and I’ll be making a dough recipe video here soon!
Used my fyra for the first time tonight. Burnt the first one and I could not launch the second one properly so ingredients ended up on the pizza stone. Total failure. Semolina and tame the flame. Thankyou, thankyou, thankyou
My Ooni fyra is too hot, after 15min the stone has 550°C +. How to reduce cooking temp? Adjust chimney? Keep door open? (then the flames cames out from back) I use oak pellets
This video should be called how not to use an ooni fyra. You should always have a rolling flame when cooking and keep the pellets topped up. Never leave the door open for prolonged periods of time as this will reduce the temperature inside the oven. You could see that the underside of that pizza was burnt 😳
At these temperatures, no more than 90 seconds. 5 minutes is the time required if you cook in a home oven on a baking stone at about 275 C. And even then you cook the toppings only for last 2 minutes, unless you like burned chewy mozzarella.
To start mix 100 grams water/flour and 1 gram instant yeast and let sit for 24 hours. The next day mix the following: 817 grams flour 514 Water 27 salt 3 instant dry yeast I mix everything for about 1-2 minutes and let rest 20 and the mix until smooth I let it rise in the fridge for 3 hours and 3 hours room temp Makes 6 balls of 260 grams. Video coming soon!
I can’t believe how many pizzas nerds there are lol no disrespect. 67% hydration? If my pizza making experience becomes a chemistry class I’ll just quit and make meth lol
Please post this dough recipe with 67% hydration.
Saul Infante will do!
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!
Thanks for watching!
Yeah as you told, does it work? To controlling flame by flap in chimney?? Actually I am just about to get this oven but am worried about this matter.
Whats the flap? On the chimney?
@@pipopipoc169 are you closing the flap entirely when you are cooking the pizza and open back up after? I like the over but have a tendency to char the crust too much
If the flap is up at say 12 o'clock when it's fully open and 3 o'clock closed , I've been turning it to about 2 o'clock when I get ready to launch and it's prevented a burn. No need to wait for the whole stack to burn out. I wait about 15 min as Ooni suggests
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!
Thanks for watching. I didn’t know about the semolina. I will look for a course one to try as well. Everyone is enjoying the crispier crust now
@@thepizzaman5905 Those ovens get really hot and I see a lot of newbies burning pizzas. I see even pros have difficulties with these ovens. You are doing great. Keep going!
They get over 1000 degrees easily and a burn pizzas to fast. Oven is super small to control. Only way is to tame the flame!
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.
To each there own and you can make different styles of pizza on the oven’
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.
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.
Thanks for the advice and the watch!
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.
Thanks for the information!
Thanks! I would love the dough recipe as well.
shouldn't the fire be going good when you cook the pizza?
Yes ofc
Helpful homie! Couldn’t get mine hot enough and now I know why!! Cheers!
Thanks for watching
Great tips. Just recently got ours and sill on the learning curve but getting better. Wouldn’t mind seeing that dough recipe.
Thanks for watching
Will work on dough video
Thanks for posting
Thanks for the tips. Just ordered mine. Pls share your dough recipe if you think it’s good.
Thanks for watching. Working on my dough video. Hopefully out in a week or so!
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.
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?
Make sure you temp your stone and preheat it for 15-20 minutes. Add pellets slowly and either blow air or use a fan to stoke it. Needs oxygen
Nice! So you let the flame go down and then cook your pizza. Interesting! What’s your stone temp when you cook this way?
Nice video pizza man keep up the good work!:)
The is for watching!!!!!
I find that having the flame going high really puts a nice flame kiss to the top of the pie. After pre heat I like to fill the hopper up. If the stone is too hot just put a cast iron pan in for about 15 seconds.
Thanks for watching.
Did you burn your pies with that roaring flame though?
Not at all, just need to turn it a quarter turn about every 20 seconds. I usually use about 61% hydration dough. Try it u have nothing to lose!
I hav e tried this but with mixed results. I get the flame rip toward the end of the cook
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!
So you let the hopper burn down and cook your pizza. Are you filling it back up then fully if cooking multiple pies?
Yes. I keep adding pellets as I go to heat the stone back up
Hi, does your oven also produce a lot of smoke or do i just have the wrong pellets ?
Might need more air for fire
You make it look easy - Could you send the pizza dough recipe? going to try some dough from local pizza joint tonight. Thanks for the tips!
Working on a video to post this week!
TY for review, but please show the bottom of the pizza next time, i was really curious :)
Will do! Thanks for watching
You’re meant to have a rolling flame when you cook the pizza
You don’t need to have it to cook the pizza.
If you could share your recipe for dough? Fun watching what you've learned.
Great info!!! I think I'm gonna spring for one of these. I'm fairly much a rookie at this too, so I'd love to see a video on your dough. Are you using 00 flour?? Thanks! ~Frank
Yes double zero is what I’m using. I’m a rookie as well but a couple months In getting much better. It’s also super fun to do. Thanks for watching and I’ll be making a dough recipe video here soon!
ruclips.net/video/qyfB3wNGvCc/видео.htmlsi=pWhjx_Jp2FeQyG-l
This guy is great. i use this dough all the time.
Great thanks 👍
Could you share your dough recipe please ?
Working on it now!
Tip: Do not store wood pellet fuel outdoors! Keep it indoors and super dry. It will burn hotter and faster, and make much better pizzas.
Nice video. I just got my Ooni Fyra. If cooking multiple pizzas, how often do you add pellets and how many?
Maybe a scoop during but cooking pizza depends on how fast you keep launching them
ThePizza Man When finished one pizza, I would make another. So maybe 5 minutes in between pizzas.
Just watch you pellet hopper. 15 burns it out completely so you should get 2-3 pies a stack
Do you have the info on the turning peel. I like that one
I bought it on Amazon but can’t seem to find it now!!!
Good tips. Where do you find a granite slab like that?
www.webstaurantstore.com
Very helpful!
could you please publish the 67% hydration dough, thanks
Could you use the vent control for the same effect?
Possibly. Need to experiment more in the spring. Winter has me shut down currently
Hi, nice video! I bought this oven but the pizza is always raw. I'll try your way!
Thanks for watching
If you use to much toping on your pizza in these ovens the heat wonth penetrate correctly :)
Do you have a link for the pizza peel?
You need the flame to properly bake the top.
Thanks!
Cool
Used my fyra for the first time tonight. Burnt the first one and I could not launch the second one properly so ingredients ended up on the pizza stone. Total failure. Semolina and tame the flame. Thankyou, thankyou, thankyou
Maker sure your using a different peel to launch and to turn. If you peel gets hot the pizza sticks. You’ll get it!
My Ooni fyra is too hot, after 15min the stone has 550°C +. How to reduce cooking temp? Adjust chimney? Keep door open? (then the flames cames out from back) I use oak pellets
Once you cook a pizza on it, stone will cool. If you want to lower temp, don’t tip off pellets to start
@@thepizzaman5905 novice here, what does tip off pellets mean? How do you control temp? Damper.
@@thepizzaman5905 yes what does dont tip of mean lol
Has someone tried to fire the fyra with smokerchips? 6-10mm Hardwood....
Nice dough
Where did you get your table?
Prep table at restaurant supply store.
This video should be called how not to use an ooni fyra. You should always have a rolling flame when cooking and keep the pellets topped up. Never leave the door open for prolonged periods of time as this will reduce the temperature inside the oven. You could see that the underside of that pizza was burnt 😳
Thanks for watching. Everything is a work in progress and the bottom was perfect, not burnt!
welcome to burned on the bottom and not cooked on top, you need the flame rolling to cook a pizza. If not just use a BBQ with a stone.
Good video. I think the perfect length is about 5 minutes. I’d like to see more.
Thanks for watching. Look for my content soon
At these temperatures, no more than 90 seconds. 5 minutes is the time required if you cook in a home oven on a baking stone at about 275 C. And even then you cook the toppings only for last 2 minutes, unless you like burned chewy mozzarella.
Personally prefer to keep the flame going
Thanks for watching
Nice
What song is this?
You gotta have the flame while you cook the pizza.
You can cook both ways in the oven
please send your dough recipe!!!!
To start mix 100 grams water/flour and 1 gram instant yeast and let sit for 24 hours.
The next day mix the following:
817 grams flour
514 Water
27 salt
3 instant dry yeast
I mix everything for about 1-2 minutes and let rest 20 and the mix until smooth
I let it rise in the fridge for 3 hours and 3 hours room temp
Makes 6 balls of 260 grams.
Video coming soon!
I would love to get the dough recipe
Recipe
Julio Mill
This is not correct. You need to put far fewer pellets in to maintain a higher temperature and cook more pizzas.
If your pellets die down, you loose your heat source
I bet the bottom was raw dough. This stove is hit or miss
You should cook it on max fire, this looks bad for neapolitan style pizza
Thanks for watching. It’s definitely a learning curve!
You need the flame rolling over the pizza to cook it correctly. The flame should always be going. ruclips.net/video/xsR_swHGGEA/видео.html
Dude tell people what temp you launch in. Watched the whole thing and didn’t hear a temp. Also show the undercarriage.
800
I can’t believe how many pizzas nerds there are lol no disrespect. 67% hydration? If my pizza making experience becomes a chemistry class I’ll just quit and make meth lol
Pie??
Pizza pie that is!
Let's see the bottom
Will post when I fire it up again!