As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I have had the opportunity to test numerous pizza ovens in my kitchen. In this comparison, I will delve into the key features of the Halo Versa 16 and the Stoke Pizza Oven, evaluating them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and the results of a real pizza cooking test to see how long it takes to achieve a perfect bake. For those interested in a detailed breakdown of my testing process, you can refer to my separate article.
To give you a quick introduction: the Halo Versa 16 is a propane-powered pizza oven renowned for its robust design and impressive versatility, while the Stoke Pizza Oven stands out for its compact design and straightforward operation, catering to outdoor pizza enthusiasts.
In this article, I’ve provided a detailed comparison of the Halo Versa 16 and the Stoke Pizza Oven based on my hands-on tests.
Finally, as a small disclaimer, if you decide to purchase one of these ovens, I highly appreciate you using my referral links. This helps keep my blog alive at no additional cost to you. Let’s get into the details!
Halo Versa 16 VS Stoke: Quality and Materials
| The Halo Versa 16 boasts a top-notch build with robust materials suitable for heavy-duty use. |
The Stoke Wood-Fired Pizza Oven features a decent build but lacks the premium durability of the Halo.
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Halo Versa 16 VS Stoke: Temperature Control
| The Halo Versa 16 can reach up to 900°F in about 20 minutes, offering consistent heat for precision cooking. |
Stoke claims 900°F, but real-world tests peaked at 700°F, making temperature control less reliable.
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Halo Versa 16 VS Stoke: Shape
| Designed for optimal cooking with even heat distribution and accommodating pizzas up to 16 inches. |
The Stoke’s shape includes a large wall between the flame and stone, which hinders heat distribution.
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Halo Versa 16 VS Stoke: First-Time Usage Impressions
| The Halo Versa 16 provides an easy setup with a slight learning curve for even heat management. |
Stoke offers a decent first use but requires more effort to achieve a perfectly cooked pizza.
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Halo Versa 16 VS Stoke: Power Source
| Powered by propane, with flexible options for both large and small gas tanks; easy to set up. |
Available in wood and gas models; the wood-fired option adds flavor but demands more attention.
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Halo Versa 16 VS Stoke: Size
| Compact yet spacious, featuring a 16-inch cooking surface and weighing 43 lbs.—ideal for gatherings. |
Smaller dimensions (13″ x 18.22″ x 11.15″) and lighter weight (40 lbs.), but limited cooking space.
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Halo Versa 16 VS Stoke: Ease of Cleaning
| Halo Versa 16 is easy to clean with a hinged top and removable Cordierite stone and ash tray. |
Stoke is also simple to clean with removable parts, but its materials may need more careful maintenance.
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Pizza Cooking Test
The Halo Versa 16 heated up impressively, reaching a cooking temperature of 732°F within just 20 minutes. During the test, the oven efficiently cooked a classic Margherita pizza in under 2 minutes. The results were outstanding—the crust was perfectly golden and crispy, while the toppings, including melted mozzarella and fresh basil, were evenly cooked with no signs of burning. The balance of texture and flavor showcased the Halo Versa 16’s consistent heat distribution and excellent performance.
The Stoke Wood-Fired Pizza Oven took significantly longer to warm up, needing about 45 minutes to reach a usable temperature of 700°F. While cooking a Margherita pizza, it took over 2 minutes to achieve a satisfactory bake. The crust turned out unevenly cooked, with the top nicely done but the bottom lacking the crispness expected from a wood-fired oven. Despite these challenges, the pizza’s smoky flavor, courtesy of the wood-fired model, added a unique and enjoyable dimension to the taste.
How We Tested
To compare the Halo Versa 16 and , we conducted thorough tests under similar conditions to ensure a fair evaluation. Both ovens were set up outdoors on a level surface, and we used the same dough and fresh ingredients to prepare classic Margherita pizzas. The preparation process included hand-stretching the dough, spreading an even layer of tomato sauce, and topping it with fresh mozzarella and basil leaves.
For the Halo Versa 16, we used propane gas as the power source, following the manufacturer’s recommendations for preheating and setup. The built-in thermometer and an infrared thermometer were used to monitor the stone temperature for consistency during cooking.
With the Stoke Wood-Fired Pizza Oven, we used seasoned hardwood for fuel, ensuring a steady fire. We monitored the oven’s temperature using an infrared thermometer since the built-in temperature gauge didn’t provide accurate readings.
We timed how long each oven took to preheat, how quickly the pizzas cooked, and assessed the final results based on crust texture, topping melt, and overall flavor. Both ovens were cleaned after cooking to evaluate ease of maintenance. The results from these tests form the basis of the comparison to help you decide which oven fits your needs.
Conclusion
Ultimately, the choice between the Halo Versa 16 and the Stoke Wood-Fired Pizza Oven depends on your preferences and cooking needs. The Halo Versa 16 excels with its modern design, reliable temperature control, and convenience, making it a fantastic option for consistent results. Meanwhile, the Stoke Wood-Fired Pizza Oven offers a more traditional wood-fired experience with a focus on flavor and versatility.
If you’ve found this comparison helpful and decide to purchase either oven, I’d greatly appreciate it if you use my referral links. It helps support my work and blog at no additional cost to you. Here are the links: Halo Versa 16 and Stoke. Happy pizza making!