I bought an Oono Fyra about 2.5 years ago. I can’t really recommend that specific model but I’m currently shopping for the Koda 16.
I say this as a bit of a Neapolitan pizza obsessive- Regardless of popular opinion you’re not going to notice a wood fired taste in an oven the size of a Ooni in the 60-90 seconds it takes to cook. Gas gives you huge simplicity over wood with no real drawbacks.
It’s fun at first to cook with wood and it feels all authentic but then you realise it’s a bit of a faff and you just want great pizza.
The Fyra is great in that it’s relatively affordable and portable, we’ve taken it to friends houses etc. but there are a few drawbacks;
The pellet feed gets blocked easily and can result in having to start over. Really annoying when you’ve got hungry people waiting for pizzas.
It’s VERY sensitive to wind, and any gusts will blow the flame away from the oven meaning it cools.
Temp stability is pretty bad. It’s easy enough to get it up to 500 C, but I’ve actually had it go beyond that which is arguably too hot to cook a Neapolitan pizza and there’s no simple way of maintaining a consistent temp.
I find the pizza from a Fyra too small but that’s personal preference.
Final tips would be do a bit of learning on making proper pizza (check out YouTube videos of Anthony Mangieri). Definitely worth the effort!
