As a restaurant chef with over 10 years of hands-on experience at my kitchen in Dequte Restaurant LironBoylston, I’ve had the chance to test many pizza ovens, both for professional and home-style use. In this article, I’ll compare the DeliVita and the Bakebros 14—two ovens I’ve personally used in my kitchen.
I’ve compared them across key factors that matter most to serious cooks: 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 each one takes and what kind of result it delivers. (You can also check out my separate article where I detail the full process of how I test pizza ovens.)
The DeliVita is a premium, wood-fired oven handmade in the UK, known for its elegant design and solid heat performance.
The Bakebros 14, on the other hand, is a more modern and budget-conscious oven that aims to combine portability with high-temperature cooking.
I’ve compared DeliVita and the Bakebros 14 in detail in this article, using my own test results.
Lastly, a quick heads-up: this article contains referral links that help keep my blog alive. If you find this comparison useful and decide to buy one of the ovens, I’d truly appreciate it if you used my links. It doesn’t cost you anything extra, but helps support what I do here.
DeliVita VS Bakebros 14: Quality and Materials
| The DeliVita oven is handmade in Yorkshire using fiberglass, clay, and stainless steel. It feels premium, solid, and built for long-term durability. |
The Bakebros 14″ oven uses stainless steel and a good-quality stone surface, but the materials feel lighter and less substantial than the DeliVita.
|
DeliVita VS Bakebros 14: Temperature Control
| The DeliVita Wood-Fired Oven uses manual heat control by adjusting wood placement. While it takes practice, it delivers exceptional wood-fired flavor. |
The Bakebros 14″ Outdoor Pizza Oven is gas-powered with precise temperature control, reaching up to 900ºF quickly and consistently.
|
DeliVita VS Bakebros 14: Shape
| The DeliVita oven has a traditional clay dome shape that allows excellent heat circulation—ideal for classic Neapolitan-style pizzas. |
The Bakebros 14″ oven features a compact rectangular shape. It’s effective for heat distribution but doesn’t match the classic dome benefits of the DeliVita.
|
DeliVita VS Bakebros 14: First-Time Usage Impressions
| The DeliVita comes fully assembled and feels premium right out of the box. It’s intuitive for seasoned chefs, though heavier to move. |
The Bakebros 14″ oven is extremely easy to set up—just unfold the legs and connect the gas. Great for beginners and fast first-time use.
|
DeliVita VS Bakebros 14: Power Source
| The DeliVita Wood-Fired Oven runs solely on wood, offering that authentic smoky flavor but requiring more effort and fire management. |
The Bakebros 14″ Outdoor Pizza Oven uses LPG gas, making it convenient and user-friendly for outdoor cooking without wood hassle.
|
DeliVita VS Bakebros 14: Size
| The DeliVita is compact but can handle 12-inch pizzas with no problem. It’s stylish and fits beautifully into smaller patios or outdoor kitchens. |
The Bakebros 14″ oven is lightweight and portable. Despite its name, it’s best for pizzas up to 12 inches due to interior space limits.
|
DeliVita VS Bakebros 14: Ease of Cleaning
| Cleaning the DeliVita is straightforward. Just brush out ashes and debris once it cools, using the included long-handle tools. |
The Bakebros 14″ pizza oven is also easy to clean. The stone and mesh disc can be removed and wiped, and the stainless exterior is low-maintenance.
|
Pizza Cooking Test
To keep things fair, I tested both the DeliVita and Bakebros 14 by cooking the same style of pizza: a classic Margherita with homemade dough, tomato sauce, mozzarella, and fresh basil.
The DeliVita Wood-Fired Oven heated up in about 20 minutes, reaching just over 500°C with real hardwood. The heat was incredibly consistent inside the dome thanks to its insulated clay interior. The Margherita pizza took about 90 seconds to cook. I had to rotate it halfway through using the paddle, but the result was beautiful: a crispy, slightly blistered crust with that authentic wood-fired smokiness. The cheese was bubbly, the basil lightly charred, and the flavor reminded me of pizzas you’d get in Naples.
The Bakebros 14″ Outdoor Pizza Oven, using LPG gas, heated up a bit faster—around 25 minutes to reach 900°F (480°C). The Margherita pizza was ready in just 60 seconds, but required close attention and quick rotation to avoid burning. The crust came out nicely cooked and the toppings melted evenly. While it lacked the deep smoky aroma of the DeliVita, it still tasted excellent, especially for a gas-powered oven.
In the end, both ovens cooked delicious pizzas, but the DeliVita delivered a richer, more traditional flavor profile that stood out in this side-by-side test.
How We Tested
As a restaurant chef with over a decade of experience at my own kitchen, Dequte Restaurant LironBoylston, I approached this comparison with a hands-on, real-world mindset. I tested both the DeliVita Wood-Fired Oven and the Bakebros 14″ Outdoor Pizza Oven in the same environment: outdoors, on a solid heat-safe surface, and under similar weather conditions to ensure fairness.
For both ovens, I used the same dough recipe, sauce, toppings, and pizza size (around 12 inches). I preheated each oven fully based on manufacturer recommendations and monitored their actual internal temperatures using an infrared thermometer. I timed how long it took each oven to heat up, then baked Margherita pizzas while observing the consistency of heat, crust texture, and overall flavor.
I also evaluated practical aspects like ease of setup, fuel handling, cleaning after use, and how intuitive the cooking experience felt for each oven. This method allowed me to assess both ovens not just in theory, but in real cooking scenarios that reflect how home chefs and pros alike might use them.
For those interested in my exact testing process, including setup tips, heat management, and more test recipes, I’ve written a separate detailed article that walks through my full pizza oven testing method.
Conclusion
In the end, whether you choose the artisanal charm and durability of the DeliVita Wood-Fired Oven or the practical affordability of the Bakebros 14″ Outdoor Pizza Oven, it really comes down to your personal needs, space, and cooking style. Both ovens can produce excellent pizzas, and I’ve personally used both in my professional and home kitchen setups.
If you decide to purchase one, I’d really appreciate it if you used my referral links below. It helps keep this blog alive, and I earn a small commission at no extra cost to you.