As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve tested and cooked with a wide range of pizza ovens, both in professional and home settings. In this comparison, I’ll be sharing my experience using the Blackstone Pizza Oven and the DeliVita Wood-fired Oven, both of which I’ve personally used in my kitchen. I compared them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and most importantly, I conducted a real pizza cooking test to see how long it takes to cook an actual pizza. If you’re curious about my full testing process, I’ve also written a separate article that walks through it step-by-step.
The Blackstone Pizza Oven is a powerful, propane-fueled outdoor oven known for its rotating stone, fast heat-up time, and consistent results. The DeliVita Wood-fired Oven, on the other hand, is a stylish, hand-crafted oven made in the UK, designed for traditional wood-fired cooking with a compact footprint and artisanal appeal.
This article features a thorough comparison between the Blackstone Pizza Oven and the DeliVita based on my personal tests.
Lastly, just a quick heads-up: I use referral links in this article, and if you choose to purchase through them, it helps support my blog. I earn a small commission at no extra cost to you, which allows me to keep sharing detailed, hands-on comparisons like this one.
Blackstone VS DeliVita: Quality and Materials
| The Blackstone Pizza Oven is built with durable stainless steel, a cast iron rotating tray, and double-wall insulation, making it rugged and restaurant-grade. |
The DeliVita Wood-fired Oven features a fiberglass exterior, a clay interior, and a handcrafted shell, offering good heat retention and weather resistance.
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Blackstone VS DeliVita: Temperature Control
| The Blackstone Pizza Oven reaches 900°F in just 10 minutes using a propane burner, delivering steady and adjustable heat with minimal effort. |
The DeliVita Wood-fired Oven can reach 500–550°F in about 15 minutes, but requires manual wood management and an infrared gun to monitor temperature.
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Blackstone VS DeliVita: Shape
| The Blackstone Pizza Oven has a smart design with a rotating stone and rear burner placement, promoting even heat distribution without manual rotation. |
The DeliVita Wood-fired Oven uses a traditional clay dome shape to circulate heat well, but requires manual pizza turning and active monitoring.
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Blackstone VS DeliVita: First-Time Usage Impressions
| The Blackstone Pizza Oven takes some setup time, but is intuitive once started. Ignition and use become second nature quickly, with little learning curve. |
The DeliVita Wood-fired Oven comes pre-assembled and ready to use, but the wood-firing process and pizza peel handling take practice to master.
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Blackstone VS DeliVita: Power Source
| The Blackstone Pizza Oven runs on propane with a 60,000 BTU high-pressure burner, making it easy to light, control, and cook efficiently. |
The DeliVita Wood-fired Oven is powered solely by wood, offering authentic flavor but requiring more effort to fuel and maintain consistent heat.
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Blackstone VS DeliVita: Size
| The Blackstone Pizza Oven is large and powerful, ideal for patios and outdoor kitchens. It includes a wheeled cart for easier repositioning. |
The DeliVita Wood-fired Oven is compact and portable (30 kg), great for small patios, but still heavy and not easy to move around frequently.
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Blackstone VS DeliVita: Ease of Cleaning
| The Blackstone Pizza Oven is easy to clean with a removable stone and simple wipe-down interior; low maintenance between uses. |
The DeliVita Wood-fired Oven is simple to clean once cooled, using a brush and long-handled tools, though ash removal is more involved than with gas ovens.
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Pizza Cooking Test
To fairly compare both ovens in action, I used the same Margherita pizza recipe and tested them under similar outdoor conditions. The Blackstone Pizza Oven stood out immediately for its speed—it reached 900°F in just 10 minutes using its powerful propane burner. The preheating process was smooth, and the temperature held steady without much adjustment.
On the other hand, the DeliVita Wood-fired Oven took about 15 to 16 minutes to reach its optimal cooking range of 500–550°F. While this is still fast for a wood-fired oven, it required more attention—especially in managing the fire and checking the temperature using an infrared gun.
When it came to actual baking, the Blackstone Pizza Oven delivered a perfectly crisp and evenly cooked Margherita pizza in just 70 seconds. The rotating stone ensured a uniform bake without needing to turn the pizza manually. The result was a bubbly crust, lightly charred edges, and a gooey, balanced center—exactly what you’d want from a high-heat oven.
With the DeliVita Wood-fired Oven, the Margherita pizza took around 2 minutes to cook. The crust developed a fantastic wood-smoked flavor and had a satisfying crunch, but I had to rotate it manually to prevent burning on one side. The flavor was spot-on, rustic and aromatic, though getting it just right took a bit more effort.
In the end, both ovens produced delicious results. The Blackstone Pizza Oven wins on speed and ease, while the DeliVita Wood-fired Oven shines in delivering that authentic wood-fired taste—if you’re ready to be more hands-on.
How We Tested
To keep the comparison between the Blackstone Pizza Oven and the DeliVita Wood-fired Oven as fair and consistent as possible, I used the exact same dough, toppings, and outdoor conditions for both ovens. The goal was to evaluate not just the final pizza, but also how easy each oven is to work with from start to finish.
I began by prepping a classic Margherita pizza with fresh dough, tomato sauce, mozzarella, and fresh basil. While one oven was preheating, I measured the time it took to reach optimal cooking temperature and monitored how consistently the heat was maintained throughout the session.
For the Blackstone Pizza Oven, I fired up the propane burner and waited until the built-in thermometer passed 900°F. The oven was fully preheated and ready to go in just 10 minutes, and once the pizza was inside, the rotating stone ensured even cooking without intervention. I used a timer to check how long it took to fully bake the pizza from launch to pull.
With the DeliVita Wood-fired Oven, I started a real wood fire inside the oven and allowed it to heat up until the floor reached approximately 500–550°F, using an infrared gun to check the stone temperature. Preheating took about 15 to 16 minutes, and maintaining that temperature required adding small pieces of wood throughout. Once I slid the pizza in, I had to manually rotate it during the bake to keep it from burning on one side.
After each pizza was cooked, I evaluated crust texture, cheese melt, evenness of cooking, and of course—flavor. This method gave me a real-world understanding of how each oven performs not just in theory, but in the middle of an actual cooking session, the way any home chef or professional would experience it.
Final Thoughts
Both the Blackstone Pizza Oven and the DeliVita Wood-fired Oven are capable of delivering fantastic pizzas, but they cater to different kinds of cooks. If you value speed, ease of use, and consistent results, the Blackstone Pizza Oven is the clear winner—especially with its rotating stone and fast heat-up time. It’s ideal for those who want a high-performance oven without much hassle.
On the other hand, the DeliVita Wood-fired Oven offers an authentic, hands-on cooking experience with unbeatable wood-fired flavor in a stylish and compact form. It’s a great choice for those who enjoy the ritual of managing a real fire and don’t mind a bit more involvement in the process.
At the end of the day, the decision is yours—go with what fits your cooking style and outdoor space best. If you decide to buy one, I’d really appreciate you using my referral links below. I earn a small commission at no cost to you, and it helps support my blog so I can continue creating honest, hands-on reviews.
Whichever oven you choose, you’re in for some truly delicious pizza-making!