As a restaurant chef with over 10 years of experience running my kitchen at Dequte Restaurant LironBoylston, I’ve tested a wide range of outdoor pizza ovens hands-on. In this article, I’ll compare the Member’s Mark and Bakebros 14 ovens, since I’ve used both extensively in my kitchen. I evaluated their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and conducted a real pizza cooking test to see how long it takes to make an authentic pizza. If you’d like, you can also check the thorough process I follow when testing pizza ovens in my separate article.
The Member’s Mark Pizza Oven is an affordable, compact gas-powered oven that aims to deliver a quick and accessible pizza-making experience for beginners.
The Bakebros 14 Pizza Oven, on the other hand, is a versatile wood and gas hybrid designed for higher heat and more authentic wood-fired flavor, with a slightly larger cooking surface.
Here, you’ll find an in-depth comparison of the Member’s Mark and Bakebros 14, backed by my testing.
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Winner
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Loser
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Our Rating:
4.3
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Our Rating:
2.8
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Pros:
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Pros:
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Cons:
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Cons:
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- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Uses propane only
- Constructed from stainless steel
- Practical design
- Smaller and lighter (39.5 pounds), making it highly portable
- Struggles with consistent heat retention
- Requires a bit more practice to get used to
- Runs exclusively on LPG (propane gas)
- Requires more frequent maintenance due to less effective soot control
Disclosure: I use referral links in this article, which help tremendously to keep my blog alive. If you choose to purchase through them, I’ll earn a small commission at no extra cost to you—thank you for supporting my work!
Member’s Mark VS Bakebros 14: Quality and Materials
| The Member’s Mark Pizza Oven uses aluminum and stainless steel components. While some parts like the thin pizza stone feel light, overall build quality is dependable and includes thoughtful accessories. |
The Bakebros 14 Pizza Oven is made of stainless steel that feels thinner and less robust than premium ovens. The stone performs fine but the build lacks the heft you’d expect in higher-end models.
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Member’s Mark VS Bakebros 14: Temperature Control
| The Member’s Mark has a simple burner system that can struggle to hit the claimed 900°F but still provides steady enough heat for most pizzas. Control isn’t perfect but reliable if you learn its quirks. |
Bakebros 14 impresses with precise temperature control and is capable of reaching 900°F. The gas burner offers predictable heat, but you’ll need to monitor it closely to avoid scorching.
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Member’s Mark VS Bakebros 14: Shape
| The Member’s Mark features a rounded dome shape that supports even heat distribution and faster cook times once preheated. |
The Bakebros 14 has a compact boxier profile that heats evenly, though space feels more constrained when maneuvering larger pizzas.
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Member’s Mark VS Bakebros 14: First-Time Usage Impressions
| Out of the box, the Member’s Mark Pizza Oven was easy to assemble in under 10 minutes. It felt approachable for beginners and included nice extras like the peel and cutter. |
Bakebros 14 was similarly quick to set up—just unfold the legs and connect gas. However, the lightweight feel and simple materials made a less premium first impression compared to some brands.
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Member’s Mark VS Bakebros 14: Power Source
| Member’s Mark uses propane gas only. It doesn’t support wood or pellets, but this makes for clean, simple operation ideal for casual outdoor cooks. |
The Bakebros 14 runs on LPG propane gas as well, offering consistent power and fast heat-up, which is convenient for most users who prefer gas over wood.
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Member’s Mark VS Bakebros 14: Size
| The Member’s Mark is one of the smallest and lightest ovens in its price range, making it easy to store or carry but limiting you to pizzas under 12 inches. |
Bakebros 14 is compact and slightly heavier (approx. 39.5 lbs). While it’s marketed for 14” pizzas, in practice it’s more comfortable for 12” pizzas or smaller.
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Member’s Mark VS Bakebros 14: Ease of Cleaning
| Cleaning the Member’s Mark is straightforward—once cool, you can wipe it down with a cloth and mild soap. The removable stone and simple construction help keep maintenance low. |
Bakebros 14 is also easy to clean. The stone and mesh disc lift out, and the stainless steel surfaces wipe down quickly. Overall maintenance is simple for frequent use.
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Pizza Cooking Test
To see how both ovens perform in a real-world scenario, I prepared a classic Margherita pizza using the same dough and toppings.
Member’s Mark Pizza Oven took about 25–30 minutes to preheat to a working temperature. While it didn’t quite reach the claimed 900°F, the internal heat was consistent enough for cooking. Once preheated, it baked the Margherita pizza in about 5–7 minutes. The crust was golden and lightly crispy with a nice chew, and the toppings cooked evenly without any burning. The flavor was balanced—more of a clean, propane-fired taste rather than any smoky aroma.
Bakebros 14 Pizza Oven heated up slightly faster, taking around 25 minutes to reach high heat. Thanks to the strong burner and excellent temperature control, it was able to cook the Margherita pizza in just about 60 seconds. The pizza had a pronounced char on the edges and a well-browned crust. However, because of the high heat, it required constant attention to avoid burning the bottom. The flavor was vibrant and had a satisfying crispness, though the fast cook time meant the center was softer than some might prefer.
Overall, both ovens produced good results, but the Member’s Mark offered a more forgiving experience for cooks who prefer a steadier pace without so much need for rapid rotation and vigilance.
How We Tested
To make this comparison fair, I used the same recipe and workflow for both the Member’s Mark Pizza Oven and the Bakebros 14 Pizza Oven. I prepared identical batches of fresh Margherita pizza dough and toppings in advance. Each oven was set up outdoors in the same weather conditions to avoid temperature fluctuations that could affect performance.
I measured preheating times using an infrared thermometer to check when the stone reached cooking temperature. For consistency, I preheated each oven until they stabilized at their highest achievable heat. During cooking, I timed exactly how long it took each pizza to bake fully and noted how evenly the crust and toppings cooked.
Finally, I assessed the overall flavor and texture of the finished pizzas and evaluated how easy it was to manage temperature and rotation while cooking. This approach let me get an accurate feel for how both ovens perform side by side in real kitchen use.
Conclusion
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Winner
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Loser
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Our Rating:
4.3
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Our Rating:
2.8
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|
Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Uses propane only
- Constructed from stainless steel
- Practical design
- Smaller and lighter (39.5 pounds), making it highly portable
- Struggles with consistent heat retention
- Requires a bit more practice to get used to
- Runs exclusively on LPG (propane gas)
- Requires more frequent maintenance due to less effective soot control
Ultimately, it’s your choice whether the Member’s Mark Pizza Oven or the Bakebros 14 Pizza Oven is the better fit for your cooking style and needs. Both ovens have their strengths, and either one can help you create great pizza at home.
If you decide to buy one, I’d highly appreciate you using my referral links below. I’ll earn a small commission at no cost to you, which helps keep this blog alive and supports the time I put into testing these products:
Thank you for your support and happy cooking!