As summer draws near, many look forward to outdoor meals cooked on the grill. Yet consider shifting focus toward pizza instead of standard fare like burgers or kebabs. After several years of use, I find that my Ooni Fyra 12 produces results that surpass traditional grilling in satisfaction.

At first, a dedicated pizza oven struck me as an item for dedicated hobbyists alone. I avoided the idea of purchasing one due to earlier negative views on pizza shaped by limited choices in my youth. Once my partner and I received one as a gift, however, hands-on experience changed my perspective completely.

The Fyra 12 originally listed at $349 in the United States, though that exact version is unavailable on the official site now. It relies on wood pellets to impart genuine smoky flavor. A solid substitute is the 12-inch model from Big Horn Outdoors priced near $200. The Karu serves as the current equivalent at the same price point and accepts either wood logs or charcoal.

Fueling methods differ across models, yet cooking times and techniques remain consistent. Assembly proved straightforward, needing only the attachment of chimney sections and guards along with straightforward directions. The Karu shares the same appearance and ease of setup, with the main variation being fuel placement at the back.

The Fyra 12 produces 12-inch pizzas and includes a square stone that performs well, though other stones or steels fit if preferred. An included peel came with the unit, but its thin metal and uncomfortable handle prompted me to use a sturdier alternative instead.

The actual cooking proved exceptional. During one recent session, setup and the baking of two pizzas took under 40 minutes total. Preheating required about 15 minutes with a full hopper, followed by roughly four minutes per pie with occasional turns using the peel. Pre-made bases allow rapid output suitable for six adults.

Final quality hinges more on dough preparation than oven technique, and premade ingredients help beginners. Even average efforts improve dramatically with open flame, and I reached comfort with homemade versions after just two tries. Like pancakes, early attempts may fall short while the method itself stays basic.

The oven cools rapidly, making single-pie use practical without waste. My pellet version consumed fuel in roughly 45 minutes and became safe to handle within an hour. Cleaning stays simpler than with grills due to minimal grease, requiring only occasional stone washing and soot removal from vents.

Portability adds further appeal through collapsible legs that allow transport for gatherings. It can rest on wooden surfaces without damage, avoiding the need to bend low during use. Position it with clear space behind to accommodate flame from the vent when open.

When outdoor cooking calls, this oven consistently beats barbecue for speed, cleanup, and quality. The charred crusts achieved through real flame exceed standard oven results. Family members have adopted similar units for various outings after seeing the benefits firsthand.

I encourage others to try one as well. Even without prior enthusiasm for pizza, the experience often creates new appreciation.