As a restaurant chef with over 10 years of experience at my own kitchen, Dequte Restaurant LironBoylston, I’ve tested a wide range of pizza ovens in real-world conditions. In this article, I’ll compare the Stoke Wood-Fired Pizza Oven and the Bakebros 14″ Outdoor Pizza Oven, both of which I’ve personally used in my kitchen. I evaluated them based on key performance criteria: quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and of course, a real pizza cooking test to see how long it takes and how it performs. You can also check out the full details of my testing methodology in a separate article where I explain how I test pizza ovens professionally.
The Stoke Pizza Oven stands out for its wood-fired flavor and solid portability, making it a strong contender for outdoor cooking enthusiasts.
The Bakebros 14″ Pizza Oven offers a gas-powered, user-friendly experience at a budget-friendly price point, ideal for backyard pizza nights.
I’ve conducted thorough tests to compare the Stoke and the Bakebros 14, detailed in this article.
To be transparent, I use referral links in this article. If you decide to buy either oven, I would truly appreciate you using my links—it won’t cost you anything extra, but it does help keep this blog running and supports my in-depth hands-on reviews.
Stoke VS Bakebros 14: Quality and Materials
| The Stoke Pizza Oven feels mid-tier in quality. It’s fairly durable but doesn’t match premium builds. The design includes a noticeable flame wall that can impact performance. |
The Bakebros Pizza Oven uses stainless steel and is lightweight, but it lacks the heft of higher-end ovens. Still, it holds up well in practical use.
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Stoke VS Bakebros 14: Temperature Control
| Stoke claims 900°F, but my test only reached 700°F after 45 minutes. External factors like weather impact consistency. |
Bakebros impresses with reliable temperature control. It reached 900°F and maintained heat evenly, making it easier to get the perfect bake.
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Stoke VS Bakebros 14: Shape
| The Stoke oven’s flame barrier can create uneven heating. It’s a design quirk that might frustrate some users aiming for high, even heat. |
Bakebros features a smart, compact shape. It allows for good airflow and even heating, ideal for small to medium pizzas.
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Stoke VS Bakebros 14: First-Time Usage Impressions
| Easy 10-minute setup. However, the heat-up time was longer than expected, and results were average on the first try. |
Bakebros was ready in just 5 minutes, with fast ignition and a successful first cook. It’s beginner-friendly with no setup surprises.
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Stoke VS Bakebros 14: Power Source
| Stoke uses wood, adding flavor but also requiring more effort. Available in both wood and gas versions. |
Bakebros runs on LPG, offering hassle-free ignition and control. No smoke, no ash — just clean, consistent heat.
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Stoke VS Bakebros 14: Size
| Stoke is portable (13″ x 18.22″ x 11.15″) and weighs just over 40 lbs. Good for backyard use. |
Bakebros is slightly larger (24″ x 17″ x 14″) and about 39.5 lbs. It’s still portable and easy to store or transport.
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Stoke VS Bakebros 14: Ease of Cleaning
| Stoke is simple to clean thanks to its removable components. Once cooled, the process is quick. |
Bakebros is easy to wipe down inside and out. Stone and mesh disc remove easily. Very low-maintenance.
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Pizza Cooking Test
When testing both ovens side by side, I made a classic Margherita pizza in each. The Bakebros 14″ Pizza Oven reached 900°F in just about 25 minutes. Once preheated, the pizza was fully cooked in 60 seconds — crispy base, airy crust, and excellent cheese melt. The heat distribution was even, and the gas control made it easy to manage.
The Stoke Pizza Oven, on the other hand, took closer to 45 minutes to reach its peak temperature, which maxed out around 700°F in my test. The Margherita pizza took just over 2 minutes to cook. The top came out great, but the bottom of the crust remained slightly pale due to heat barriers in the oven design. With a bit more skill and rotating, better results are possible, but it requires practice.
How We Tested
To ensure a fair and accurate comparison between the Stoke Wood-Fired Pizza Oven and the Bakebros 14″ Outdoor Pizza Oven, I followed the exact same testing method I use for all pizza oven reviews in my kitchen at Dequte Restaurant LironBoylston.
Both ovens were unboxed, assembled, and used in real conditions—outdoors, under typical weather circumstances, without wind shielding or additional heat support. I allowed each oven to preheat fully using its recommended fuel type (wood for Stoke, gas for Bakebros) and tracked how long it took to reach optimal temperature with an infrared thermometer.
Once heated, I prepared the same classic Margherita pizza using my in-house dough recipe, tomato sauce, mozzarella, and fresh basil. I observed and timed how long each oven took to fully cook the pizza, paying close attention to crust crispiness, cheese melt, and even browning from top to bottom. I also assessed how each oven handled heat distribution and ease of operation during the cooking process.
Finally, I evaluated post-use cleanup and noted any issues, advantages, or limitations that became apparent during testing.
This hands-on process allowed me to get a true sense of how each oven performs in real use—not just in theory or spec sheets.
Final Thoughts
Both the Stoke and Bakebros 14” Pizza Ovens bring unique strengths to the table. If you prefer a smoky, wood-fired flavor and enjoy the hands-on fire management experience, Stoke is a solid choice. But if you want faster heat-up times and more consistent results with less effort, the Bakebros 14″ Pizza Oven clearly has the edge.
Ultimately, the choice is yours depending on what matters most to you — flavor depth or ease of use.
If you decide to buy either of these ovens, I’d greatly appreciate it if you used my referral links. I earn a small commission at no cost to you, and it helps keep my blog alive:
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