Ooni Fyra - Portable Wood-fired Outdoor Pizza Oven| How to Setup & Light it

Read the essentials guide, manual, and safety instructions thoroughly.

Remove all packaging and recycle most of it.

Set up the Ooni Fyra with at least 3 feet or 1 meter clearance around the oven.

Use an Ooni modular table or any sturdy surface made from wood, stone, or stainless steel for setup.

Unfold the legs on the oven body.

Place the grate into the fuel tray and slide it into the back of the oven.

Insert the stone baking board.

Fully insert the flame keeper into the roof of the oven.

Click the two chimney parts together and lock into place.

Add the pellet hopper and place the door on the front.

Remove the chimney cap and open the chimney vent for optimum airflow.

Fill the fuel tray with two scoops of Ooni premium hard wood pellets using the chimney cap as a scoop.

Place an Ooni natural fire starter at the front and light it, then slide it back inside the oven.

Check for a flame through the viewing hole on the oven door after five minutes or when all starter pellets are alight.

Gradually top up the pellets little and often into the pellet hopper until it is filled to the top.

A full pellet hopper will burn beautifully for 15 minutes; continue to top up little and often throughout cooking.

If the flame dies down, top up gradually rather than adding a full load at once to avoid dampening the flame.

Keep the door on at all times unless adding, removing, or rotating your pizza to maintain airflow.

Check on the flames using the viewing hole and adjust the airflow with the chimney vent to control temperature.

Within 15 minutes of firing up, you are ready to cook pizza.

Leave Ooni Fyra to burn through any remaining pellets after cooking; the high temperatures will reduce them to ash.

Wait at least an hour before moving the oven to allow it to cool down.

Equipment Needed

Allergens