As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the opportunity to test numerous cooking tools and appliances. In this article, I’ll compare the Big Horn Pizza Oven and the Ooni Fyra 12 Pizza Oven, both of which I’ve extensively used in my kitchen. This comparison focuses on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to evaluate their performance. For a more in-depth look at my testing process, you can check out my separate article on how I evaluate pizza ovens.
The Big Horn Pizza Oven is a compact, wood-pellet-fired oven that delivers authentic smoky flavors at an affordable price.
The Ooni Fyra 12 Pizza Oven, meanwhile, is a portable wood pellet oven designed for high heat and efficiency, popular among pizza enthusiasts.
This article features a thorough comparison between the Big Horn Pizza Oven and the Ooni Fyra 12 based on my personal tests.
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Winner
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Loser
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Our Rating:
4.8
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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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- Decent stainless steel build with a silicone door seal
- Heats up to around 500-550°F in 15-16 minutes
- Dome shape that promotes airflow
- Lighter and more compact
- Relies solely on wood pellets
- Cleaning requires more effort, especially with removing ash from the wood pellets
- 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
Disclaimer: This article contains referral links that help keep my blog alive. If you choose to purchase through these links, I’ll earn a small commission at no additional cost to you.
Big Horn VS Ooni Fyra 12: Quality and Materials
| The Big Horn features a durable stainless steel build with a silicone door seal, providing reliability and decent heat retention. Its cordierite pizza stone ensures even cooking, making it a strong option for budget-conscious users who want quality. |
The Ooni Fyra 12 boasts premium construction with a powder-coated carbon steel shell for durability and weather resistance. Its materials are designed for longevity, but the high price might make it less accessible for casual pizza makers.
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Big Horn VS Ooni Fyra 12: Temperature Control
| The Big Horn heats up quickly, reaching 500–550°F in about 15–16 minutes. While some users may need a secondary thermometer for precise adjustments, it delivers consistent results with proper care. The smoky flavor from the wood pellets enhances the cooking experience. |
The Ooni Fyra 12 offers precise temperature control, reaching up to 950°F in about 15 minutes. Its consistent heat distribution ensures a high-quality bake, but managing the wood pellet flame requires attention. The higher temperatures provide versatility for various pizza styles but may be overkill for casual users.
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Big Horn VS Ooni Fyra 12: Shape
| The dome-shaped design of the Big Horn promotes excellent air circulation, resulting in evenly cooked pizzas with crispy crusts and perfectly melted cheese. Its shape also makes it versatile for other baked goods like bread or roasted vegetables. |
The Ooni Fyra 12’s design optimizes heat flow for consistent baking. Its sleek shape allows for uniform cooking across the pizza, although it is less forgiving for beginners who may struggle with managing the high heat.
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Big Horn VS Ooni Fyra 12: First-Time Usage Impressions
| The Big Horn is beginner-friendly and easy to set up, making it an excellent choice for first-time users. A Margherita pizza cooked in just 1.5 minutes, delivering a perfectly crisp crust with a smoky flavor that rivals more expensive ovens. |
Using the Ooni Fyra 12 requires a bit of a learning curve due to its wood pellet power source. Once mastered, it cooked a Margherita pizza in 2 minutes with excellent texture and flavor. However, the initial setup and managing the flame can be more challenging for novices.
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Big Horn VS Ooni Fyra 12: Power Source
| The Big Horn runs on wood pellets, offering an authentic smoky flavor. Its ability to use alternative fuels like charcoal makes it versatile and ideal for outdoor enthusiasts seeking a traditional pizza-making experience. |
The Ooni Fyra 12 also uses wood pellets, creating an authentic wood-fired taste. Its pellet hopper system ensures a steady flame but requires regular refills and attention to maintain consistent heat during extended cooking sessions.
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Big Horn VS Ooni Fyra 12: Size
| The compact Big Horn easily accommodates 12-inch pizzas and is highly portable, making it perfect for outdoor gatherings. Its lightweight design ensures it can be moved and stored with ease. |
The Ooni Fyra 12 is similarly compact and portable, weighing just 22 pounds. Its slightly smaller cooking space limits versatility for larger or thicker pizzas but is ideal for small outdoor spaces.
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Big Horn VS Ooni Fyra 12: Ease of Cleaning
| Cleaning the Big Horn is straightforward, with removable parts for easy maintenance. Regular ash disposal ensures smooth operation, and a quick wipe-down of the interior keeps it ready for the next use. Caution is advised with sharp edges inside. |
Cleaning the Ooni Fyra 12 demands more effort, particularly for the interior. Ash removal and scrubbing the baking stone require attention to detail. No water should be used on the interior to avoid compromising the wood-fired flavor or performance.
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Pizza Cooking Test
The Big Horn pizza oven preheated to 500–550°F in approximately 15–16 minutes, making it relatively quick to reach its ideal cooking temperature. Once ready, it cooked a Margherita pizza in an impressive 1.5 minutes. The results were delightful, with a perfectly crisp crust, golden brown edges, and an authentic smoky flavor imparted by the wood pellets. The cheese melted evenly, and the fresh tomato sauce retained its vibrant taste, creating a classic wood-fired pizza experience.
The Ooni Fyra 12 reached its top temperature of 950°F in about 15 minutes, showcasing its efficient heating capabilities. A Margherita pizza was ready in 2 minutes, with a slightly crisp crust and evenly cooked toppings. The wood pellets contributed a subtle, smoky aroma, but the flavor didn’t have the same depth as the Big Horn. The high heat delivered a well-baked pizza, but managing the flame to avoid burning required more attention.
While both ovens performed well, the Big Horn Pizza Oven stood out for its faster cooking time and bolder, smoky flavor, delivering a more traditional wood-fired experience. The Ooni Fyra 12 impressed with its efficiency and high heat, but the flavor profile leaned more toward clean and modern than rustic.
How We Tested
To fairly compare the Big Horn Pizza Oven and the Ooni Fyra 12 Pizza Oven, we conducted tests under identical conditions. Both ovens were set up outdoors in similar weather to account for external variables. Each oven was preheated to its recommended optimal cooking temperature, with the Big Horn fueled by wood pellets and the Ooni Fyra 12 using its dedicated wood pellet hopper system. An infrared thermometer was used to monitor preheating times and ensure temperature accuracy.
For the cooking test, we prepared identical 12-inch Margherita pizzas using homemade dough, fresh tomato sauce, mozzarella, and basil leaves. Each pizza was cooked one at a time in its respective oven, and we carefully timed both the cooking and preheating durations. After cooking, we evaluated the pizzas for crust texture, evenness of the bake, and overall flavor.
To further test versatility, we prepared additional dishes like roasted vegetables and flatbreads to assess each oven’s performance with non-pizza items. We also monitored how well each oven maintained consistent temperatures during extended use and how easy it was to adjust the heat when needed.
This methodical approach allowed us to objectively compare the performance of both ovens, highlighting the unique features and drawbacks of each. The Big Horn Pizza Oven excelled with its smoky flavor and ease of use, while the Ooni Fyra 12 impressed with its high heat and precision for advanced cooking.
Final Thoughts
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Winner
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Loser
|
|
Our Rating:
4.8
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Our Rating:
4.2
|
|
Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Decent stainless steel build with a silicone door seal
- Heats up to around 500-550°F in 15-16 minutes
- Dome shape that promotes airflow
- Lighter and more compact
- Relies solely on wood pellets
- Cleaning requires more effort, especially with removing ash from the wood pellets
- 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
Choosing between the Big Horn Pizza Oven and the Ooni Fyra 12 Pizza Oven depends on your personal preferences and cooking style. The Big Horn stands out for its affordability, ease of use, and bold smoky flavor, making it an excellent choice for beginners or those looking for a traditional wood-fired pizza experience. On the other hand, the Ooni Fyra 12 offers high heat, precision, and premium construction, catering more to advanced cooks or those seeking versatility for various pizza styles.
If you decide to purchase one, I’d greatly appreciate it if you use my referral links. I’ll earn a small commission at no extra cost to you, which helps keep my blog alive and allows me to continue sharing honest reviews:
Thank you for your support, and happy pizza-making!