As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve tested many pizza ovens to see which ones actually deliver professional results at home. In this comparison, I will look closely at the Member’s Mark Pizza Oven and the Ooni Fyra 12, since I’ve used both extensively in my kitchen.
I compared these two ovens across multiple factors: quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and I also conducted a real pizza cooking test to see how long it takes to achieve a perfectly baked pie. If you’re interested in my detailed testing process, you can also check the thorough article I’ve written about how I test pizza ovens.
The Member’s Mark Pizza Oven is a robust propane-powered oven that promises reliable heat and straightforward operation.
The Ooni Fyra 12 is a popular wood pellet oven known for its compact design and authentic wood-fired flavor.
Here, I’ve done an in-depth comparison of the Member’s Mark Pizza Oven and the Ooni Fyra 12, backed by my test results.
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Winner
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Loser
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Our Rating:
4.3
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Our Rating:
4.2
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Pros:
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Pros:
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Cons:
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Cons:
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- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
- Powder-coated carbon steel
- Dome design but is more compact
- Heats up to 950°F
- Compact and lightweight
- Operates exclusively on wood pellets
- Cleaning the Fyra 12 requires a bit more effort
Finally, please note that I will be using referral links in this article. They help me keep this blog alive and producing independent reviews—if you decide to buy through my links, I’ll earn a small commission at no cost to you.
Member’s Mark VS Ooni Fyra 12: Quality and Materials
| The Member’s Mark Pizza Oven uses stainless steel for its housing and a cordierite pizza stone. While the steel feels thinner than some premium ovens, it is surprisingly sturdy in practice. All the included accessories, such as the pizza peel and cutter, feel well-made and thoughtful. Despite its low price, the Member’s Mark offers a build quality that exceeded my expectations. |
The Ooni Fyra 12 features a powder-coated carbon steel shell and insulated design that speaks to premium craftsmanship. The build feels robust and durable, and the materials are clearly chosen to withstand high temperatures and regular use outdoors. The thicker steel gives it a more solid impression in hand.
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Member’s Mark VS Ooni Fyra 12: Temperature Control
| The Member’s Mark oven claims to reach 900°F, and although it can be challenging to get it all the way there, the built-in thermometer and the rotating stone help maintain relatively even heat. Once preheated, it holds steady temperatures fairly well for a budget model. |
The Ooni Fyra 12 shines in this area. It heats up to 950°F consistently and stays there as long as the pellets are managed properly. The learning curve with wood pellets makes temperature control slightly more advanced, but the results are exceptional once you get the hang of it.
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Member’s Mark VS Ooni Fyra 12: Shape
| The rounded dome of the Member’s Mark Pizza Oven promotes good heat circulation, helping cook the pizza evenly across the surface. The compact shape also makes it look neat in an outdoor kitchen. |
The Ooni Fyra 12’s tall, chimneyed design is optimized for drawing heat across the cooking surface. The shape efficiently channels air and heat but does make the oven taller and a bit more conspicuous.
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Member’s Mark VS Ooni Fyra 12: First-Time Usage Impressions
| Out of the box, the Member’s Mark Pizza Oven is very straightforward. Assembly took minutes, and lighting the burner was easy. My first test pizza was a decent Neapolitan-style pie, even if the heat didn’t quite max out. Overall, a reassuringly simple first experience. |
The Ooni Fyra 12 immediately impressed with its polished parts and clear instructions. However, getting the wood pellets lit and keeping the flame consistent did require a bit more patience. The first pizza was excellent once the temperature stabilized, but the setup process was more involved.
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Member’s Mark VS Ooni Fyra 12: Power Source
| The Member’s Mark oven runs on propane gas, which is convenient and dependable for quick start-ups and steady heat without needing constant fuel attention. |
The Ooni Fyra 12 runs exclusively on hardwood pellets. This creates authentic wood-fired flavor but requires practice to manage the pellets and keep the heat consistent.
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Member’s Mark VS Ooni Fyra 12: Size
| At 24.2″ x 15.5″ x 11.6″ and weighing under 29 lbs, the Member’s Mark Pizza Oven is lightweight, compact, and very portable—ideal for patios or tailgates. |
The Ooni Fyra 12 is also quite portable at 22 lbs and is a bit taller and longer (29.1 x 15.4 x 28.5 inches). Its chimney adds height, which can be a factor in tighter spaces.
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Member’s Mark VS Ooni Fyra 12: Ease of Cleaning
| Cleaning the Member’s Mark Pizza Oven is simple: once cool, the interior wipes down easily and the stone lifts out for separate cleaning. Its gas fuel keeps soot to a minimum. |
The Ooni Fyra 12 requires more attention, mainly because burning pellets produce more ash. You must wait for complete cooldown, empty ashes, and wipe soot from the chimney. No water can be used inside.
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Pizza Cooking Test
When testing the Member’s Mark Pizza Oven, I preheated it for about 35 minutes. Although it didn’t quite hit the advertised 900°F, it reached a stable heat that felt consistent across the cooking surface. My Margherita pizza took about 7 minutes to cook fully. The crust was evenly browned with a delicate crisp, and while it lacked the deep leopard spotting of very high-heat ovens, it still had a satisfying chew. The toppings were nicely melted, and the taste overall was excellent for a budget-friendly gas oven.
With the Ooni Fyra 12, the preheat time was much faster—just around 15 minutes to get the baking stone roaring hot. Once ready, my Margherita pizza cooked in just under 2 minutes. The high heat delivered a beautiful blistered crust and a smoky aroma that only wood pellets can create. The flavor was fantastic and very close to traditional Neapolitan pizza. However, maintaining the right flame required attention and careful pellet management, which added some complexity to the process.
Both ovens delivered delicious results, but the Member’s Mark stood out for its simplicity and steady performance, while the Ooni Fyra 12 excelled in speed and authentic wood-fired flavor.
How We Tested
To evaluate both the Member’s Mark and Ooni Fyra 12 pizza ovens, I used the same homemade Neapolitan-style dough and fresh Margherita toppings to ensure a fair comparison. I set up each oven outdoors on a level surface and preheated them to their maximum recommended temperatures, measuring the stone heat with an infrared thermometer. For the Member’s Mark, I timed how long it took to reach stable cooking heat on the rotating stone and observed how consistently the flame held during baking. With the Ooni Fyra 12, I focused on managing the wood pellets to keep the flame strong and even.
I cooked several pizzas in each oven, rotating them as needed to test heat distribution and crust development. After baking, I evaluated each pizza’s texture, browning, and flavor. Finally, I timed how long each oven took to cool down and how easy it was to clean the stone and interior surfaces. This hands-on testing gave me a clear sense of each oven’s strengths and quirks in real kitchen conditions.
Conclusion
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Winner
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Loser
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Our Rating:
4.3
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Our Rating:
4.2
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Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
- Powder-coated carbon steel
- Dome design but is more compact
- Heats up to 950°F
- Compact and lightweight
- Operates exclusively on wood pellets
- Cleaning the Fyra 12 requires a bit more effort
Ultimately, it’s your choice whether the Member’s Mark or the Ooni Fyra 12 is the right fit for your cooking style and budget. Both ovens have their own strengths and can deliver delicious results when used properly. If you decide to buy one, I’d highly appreciate it if you use my referral links—I’ll earn a small commission at no cost to you, which helps keep my blog alive and supports my work. Here is the link for the Member’s Mark, and here is the link for the Ooni Fyra 12. Thank you for your support and happy pizza making!