As a restaurant chef with over 10 years of experience running Dequte Restaurant LironBoylston, I’ve cooked countless pizzas using various ovens. Today, I’ll be comparing two standout models I’ve used in my kitchen: the Ooni Koda 12 and the Carbon Pizza Oven. I’ve evaluated both based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test. If you’re curious about the full process of how I test pizza ovens, you can find it detailed in a separate article.
The Ooni Koda 12 is known for its portability and ease of use, while the Carbon Pizza Oven promises a modern, dual-fuel cooking experience. Both have their strengths, but which one stands out in delivering the perfect pizza?
Here, you’ll find an in-depth comparison of the Ooni Koda 12 and the Carbon Pizza Oven, backed by my testing.
At the end of this article, I’ll include referral links for these ovens. If you decide to buy one, I’d appreciate your support by using these links. It helps keep my blog alive, and it won’t cost you anything extra. Stay tuned for the breakdown!
Ooni Koda 12 VS Carbon Pizza Oven: Quality and Materials
| The Ooni Koda 12 is made of powder-coated carbon steel and insulated with ceramic for exceptional heat retention. The stainless steel undercarriage adds to its durability. |
The Carbon Pizza Oven uses stainless steel with a rust-resistant coating and firebricks for even heat distribution. While solid, the visible insulation and riveted construction give it a more industrial appearance.
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Ooni Koda 12 VS Carbon Pizza Oven: Temperature Control
| The Ooni Koda 12 delivers precise and reliable heat control through its gas-powered system, allowing users to easily adjust temperatures for consistent cooking. |
The Carbon Pizza Oven reaches high temperatures (up to 1000°F) with dual burners but requires manual management for even heating, particularly on the stone.
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Ooni Koda 12 VS Carbon Pizza Oven: Shape
| The compact, sleek design of the Ooni Koda 12 ensures efficient heat circulation and even cooking, ideal for achieving crispy pizza crusts and perfectly cooked toppings. |
The Carbon Pizza Oven has a functional design with a black metal finish. Its build emphasizes durability over aesthetics, but the shape effectively retains heat for back-to-back cooking.
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Ooni Koda 12 VS Carbon Pizza Oven: First-Time Usage Impressions
| The Ooni Koda 12 is simple to set up and use, with a quick warm-up and consistent results. The first test pizza was golden and crispy, a testament to its ease of use. |
The Carbon Pizza Oven impressed with its sturdy construction and quick heating but required some trial and error to achieve evenly cooked pizzas during the initial use.
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Ooni Koda 12 VS Carbon Pizza Oven: Power Source
| The Ooni Koda 12 is powered by propane gas, offering convenience and steady heat without the need for manual fuel adjustments. |
The Carbon Pizza Oven is also propane-powered, providing similar ease of use but lacking flexibility for other fuel types like wood or charcoal.
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Ooni Koda 12 VS Carbon Pizza Oven: Size
| The Ooni Koda 12 is lightweight and portable, making it easy to store and transport. It’s perfect for home use or small gatherings. |
The Carbon Pizza Oven is compact but heavier, with a larger interior that can fit pizzas up to 15 inches, offering versatility for slightly bigger meals.
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Ooni Koda 12 VS Carbon Pizza Oven: Ease of Cleaning
| The Ooni Koda 12’s smooth exterior and removable baking stone make cleaning quick and simple with basic tools like a brush and soapy water. |
The Carbon Pizza Oven comes with a cleaning brush, but its visible insulation and industrial design may require more attention to clean thoroughly.
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Pizza Cooking Test
When testing the Ooni Koda 12, the preheating process took approximately 15 minutes, during which the stone reached an optimal temperature of 750°F. Once heated, the Margherita pizza cooked in just 2–3 minutes. The results were excellent: a beautifully crisp crust with golden leopard spotting, perfectly melted mozzarella, and vibrant, fresh toppings. The flavors melded seamlessly, capturing the essence of an authentic wood-fired pizza experience without the hassle of managing wood or charcoal.
In contrast, the Carbon Pizza Oven heated up slightly faster, taking about 10 minutes to reach its initial preheat temperature of 670°F. The Margherita pizza cooked in about 80–90 seconds at this heat. The first attempt delivered a slightly underdone crust, requiring adjustments for even cooking. On the second attempt, preheating the stone to 740°F yielded a more consistent bake. The pizza had a nicely browned edge, well-melted cheese, and a firm yet slightly softer base. While the results were enjoyable, the process demanded more attention to achieve the desired level of doneness.
Both ovens delivered delicious pizzas, but the Ooni Koda 12 excelled in simplicity and consistent results, while the Carbon Pizza Oven required a bit of experimentation but showcased its speed and versatility once dialed in.
How We Tested
To evaluate the Ooni Koda 12 and the Carbon Pizza Oven, we used the same testing approach to ensure a fair comparison. Both ovens were preheated to their recommended temperatures—750°F for the Ooni Koda 12 and 740°F for the Carbon Pizza Oven—using their respective power sources. For consistency, we prepared identical Margherita pizzas with fresh dough, tomato sauce, mozzarella, and basil.
Each oven was assessed on how quickly it reached optimal cooking temperatures, how evenly the pizzas baked, and the quality of the final product. The cooking times were recorded, and the texture and flavor of the pizzas were carefully evaluated. After each test, we allowed the ovens to cool before cleaning to review the ease of maintenance.
This side-by-side comparison highlighted the strengths and challenges of each oven, offering insights into their real-world performance in a professional kitchen setting.
Final Thoughts
In the end, choosing between the Ooni Koda 12 and the Carbon Pizza Oven comes down to your personal preferences and needs. Both ovens offer excellent performance and unique features, with the Ooni Koda 12 excelling in portability and convenience, while the Carbon Pizza Oven delivers versatility with its firebrick-based cooking.
If you decide to purchase one of these ovens, I’d greatly appreciate it if you used my referral links. It helps support my blog at no additional cost to you. Here’s the link for the Ooni Koda 12 and for the Carbon Pizza Oven. Thank you for supporting my work and happy pizza-making!