Summer is approaching, which means it's time to enjoy some gloriously warm weather beside the grill. But let me pitch you on an alternative: instead of the usual burgers, hot dogs and kebabs, what if you made pizza? I’ve been doing this for a few years now, and while I still love to grill, it no longer compares to pulling pies from my Ooni Fyra 12.

The Ooni Fyra 12 retailed for $349 in the US at launch but you can no longer buy this specific model on Ooni’s US website. It uses wood pellets for fuel, which gives the pizza an authentic wood-fired taste, so a comparable alternative would be something like the $200 12-inch oven from Big Horn Outdoors. Otherwise, the spiritual successor of the Fyra seems to be the Ooni Karu, which sells for the same $349 but uses either wood logs or charcoal.

While the actual fueling process can vary between pizza oven models, the cooking process and speed should be similar. I found the Fyra to be very simple to assemble, only requiring you to attach some included chimney pipes and flame guards, and it comes with clear use instructions. The Karu is visually very similar to the Fyra, and the setup process is just as simple—the only real difference is that you’d be shoving wood or charcoal into the rear fuel compartment instead of specialized wood pellets.

The Fyra 12 is designed to make 12-inch pizzas. It came with a square pizza stone that works just fine, but you can also use alternative 12-inch pizza stones and steels if you prefer. It also came with an Ooni-branded pizza peel (the big paddle you use to move the pizza around), but this felt poor-quality compared to the brandless version I’ve used for years at my in-laws’ place, so I’d recommend investing in a better one. The metal of the one supplied with the oven is flimsy, and the plastic handle isn’t pleasant to, well, handle.

But man, the cooking experience? Unrivaled. On a recent weekend, I had my partner set up the Ooni because I didn’t want to get my hands dirty before handling food, and the whole process from assembly to consuming two fresh, hot pizzas took less than 40 minutes. It took around 15 minutes to preheat the oven by filling its fuel hopper to the top with wood pellets, and then around four minutes to bake the pie to perfection.