I’m a restaurant chef with over 10 years of experience working in my kitchen at Dequte Restaurant LironBoylston. In this article, I will compare the Ooni Fyra 12 and the Bakebros 14 pizza ovens, as I’ve personally used both extensively in my kitchen. I evaluated them across several important 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 each oven takes to deliver results. If you’d like to learn more about my detailed process for testing pizza ovens, you can check out my separate article where I break it all down step by step.
The Ooni Fyra 12 is a compact wood pellet oven known for its high heat and portability.
The Bakebros 14 is a versatile gas-powered oven with a larger cooking surface and dual burners for flexible temperature management.
I tested both the Ooni Fyra 12 and the Bakebros 14 and shared a detailed comparison in this article.
Please note that this article contains referral links. If you choose to purchase through these links, I’ll earn a small commission at no cost to you, which helps keep this blog alive and supports my work testing and reviewing kitchen equipment.
Ooni Fyra 12 VS Bakebros 14: Quality and Materials
| The Ooni Fyra 12 feels impressively solid, with a powder-coated carbon steel shell and durable cordierite stone baking board that delivers long-term reliability. Its corrosion resistance stands out in this price range. |
The Bakebros 14 is made of stainless steel and has a decent build. However, in direct comparison, the materials feel lighter and less robust, which might affect long-term durability.
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Ooni Fyra 12 VS Bakebros 14: Temperature Control
| The Ooni Fyra 12 reaches up to 950°F efficiently and holds heat consistently. The chimney vent and pellet system allow precise control after some practice. |
The Bakebros 14 impresses by reaching 900°F and maintaining steady heat with gas. While good, the heat distribution and precision can require more hands-on adjustments to get exactly right.
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Ooni Fyra 12 VS Bakebros 14: Shape
| The compact, thoughtfully shaped body of the Ooni Fyra 12 is designed for optimal airflow and even heat across the stone. Its proportions feel well-engineered for a uniform bake. |
The Bakebros 14 has a practical shape that helps with heat circulation. However, the interior dimensions feel tight for anything approaching the maximum advertised pizza size.
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Ooni Fyra 12 VS Bakebros 14: First-Time Usage Impressions
| Out of the box, the Ooni Fyra 12 impressed with its high-quality components and smooth assembly. The learning curve with wood pellets was worth it once you taste the results. |
The Bakebros 14 was easy to set up in minutes. The first impression was positive overall, though the lighter materials were noticeable compared to more premium ovens.
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Ooni Fyra 12 VS Bakebros 14: Power Source
| The Ooni Fyra 12 runs on hardwood pellets, producing authentic wood-fired flavor and a satisfying cooking ritual. |
The Bakebros 14 uses LPG gas, offering convenience and speed. While reliable, it doesn’t produce the same smoky flavor as wood pellets.
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Ooni Fyra 12 VS Bakebros 14: Size
| Compact and portable at just 22 pounds, the Ooni Fyra 12 is ideal for smaller spaces while still delivering big performance. |
The Bakebros 14 is also fairly portable (about 39 pounds) but bulkier, and fitting a full 14” pizza is tricky in practice.
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Ooni Fyra 12 VS Bakebros 14: Ease of Cleaning
| Once cooled, the Ooni Fyra 12 is straightforward to clean, especially the exterior. The interior requires a bit more care to maintain the stone’s integrity. |
The Bakebros 14 is easy to wipe down inside and out. The removable stone and disc simplify maintenance.
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Pizza Cooking Test
To get a clear comparison, I prepared a classic Margherita pizza in both ovens using the same dough recipe, fresh mozzarella, and tomato sauce.
Ooni Fyra 12 preheated in about 15 minutes, reaching over 900°F with a steady flame from the wood pellets. Once it was ready, I slid the pizza in. It cooked in 2 minutes flat, producing a beautifully blistered crust with an authentic wood-fired aroma. The underside was evenly browned without any soggy spots, and the flavor had a distinct smokiness you only get from burning hardwood. The toppings melted perfectly into the crust, making it taste as close to a Neapolitan pizza as you can get in a portable oven.
Bakebros 14 took a little longer to warm up, about 20–25 minutes, before the stone reached the target heat. The pizza cooked impressively fast—only 60 seconds to finish. The crust was crisp on the edges but required constant turning to avoid burning in hot spots. The base was nicely cooked but didn’t develop the same depth of smoky flavor as the Ooni. Overall, the Bakebros pizza tasted good, but the texture and aroma felt a bit more similar to gas-oven baking than true wood-fired.
How We Tested
To make this comparison as fair as possible, I used both the Ooni Fyra 12 and the Bakebros 14 side by side over several sessions at my restaurant, Dequte Restaurant LironBoylston. I prepared identical batches of classic Margherita pizza dough and used the same fresh ingredients for each test.
Both ovens were preheated fully, and I tracked the warm-up times with an infrared thermometer to confirm internal stone temperatures before baking. During cooking, I monitored the flame consistency, heat distribution across the stone, and how evenly the crust developed.
After each pizza was finished, I noted the cooking time, texture, and flavor of the crust and toppings. I also paid close attention to how easy it was to manage fuel, control temperature, and handle the pizzas in and out of the ovens.
This hands-on approach gave me a clear sense of each oven’s strengths, quirks, and overall performance in a professional kitchen environment.
Conclusion
Ultimately, it’s your choice whether you prefer the Ooni Fyra 12 or the Bakebros 14. Both ovens have their own unique strengths and can help you make excellent pizzas at home. If you decide to buy one, I’d highly appreciate it if you use my referral links when purchasing—I’ll earn a small commission at no cost to you, which helps keep this blog alive and growing. Here is the link for the Ooni Fyra 12 referral link, and here is the link for the Bakebros 14 referral link. Thank you for your support!