I’m a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston. In this article, I will compare the Member’s Mark and DeliVita pizza ovens since I have used both extensively in my kitchen. I looked closely at quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and also conducted a real pizza cooking test to see how long it takes each oven to perform. If you’re interested, you can also check the thorough process of how I test pizza ovens in my separate article.
The Member’s Mark is a budget-friendly, gas-powered oven designed for easy backyard pizza making.
The DeliVita is a premium, hand-crafted wood-fired oven built in the UK and known for its artisan performance and beautiful design.
This article offers a comprehensive comparison of the Member’s Mark and DeliVita, based on my own testing experience.
Just so you know, this article includes referral links that help keep my blog alive. If you decide to buy through them, I’ll earn a small commission at no cost to you—and I sincerely appreciate your support.
Member’s Mark VS DeliVita: Quality and Materials
| The Member’s Mark Pizza Oven combines aluminum, stainless steel, and a cordierite stone cooking surface. While the stone is thinner than some premium ovens, the overall construction of the Member’s Mark feels reliable and solid for the price point. This makes the Member’s Mark a practical choice for casual outdoor pizza making. |
The DeliVita Wood-fired Oven is handmade in Yorkshire with a fiberglass outer shell, refractory clay interior, and stainless steel details. The DeliVita has a very polished, artisanal finish and feels like a true luxury oven, but you do pay a premium for the materials.
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Member’s Mark VS DeliVita: Temperature Control
| In testing, the Member’s Mark Pizza Oven claims up to 900°F but realistically stays closer to 750°F. Even so, the Member’s Mark manages a steady heat once you find the right settings, and the gas burner makes temperature adjustments quick and convenient. |
The DeliVita Oven reaches around 550°C (about 1000°F) using wood. Although this gives the DeliVita exceptional power and authentic flavor, you have to manually tend the fire constantly and use an infrared thermometer since the DeliVita doesn’t have a built-in gauge.
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Member’s Mark VS DeliVita: Shape
| The Member’s Mark Pizza Oven features a compact rectangular body and a rounded top chamber that promotes even heat distribution across the rotating stone. The shape of the Member’s Mark also makes it easier to fit on smaller tables. |
The DeliVita Wood-fired Oven uses a classic domed interior that mimics old Roman ovens. The DeliVita dome is great for airflow and helps create a traditional wood-fired bake with a balanced crust.
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Member’s Mark VS DeliVita: First-Time Usage Impressions
| The first time I set up the Member’s Mark Pizza Oven, I was relieved at how straightforward it was. Assembling the Member’s Mark took under 20 minutes, lighting the gas was simple, and getting it up to heat felt beginner-friendly. |
My first experience with the DeliVita Oven was more hands-on. Although the DeliVita came fully assembled, learning to work with wood fuel and managing the heat without a gauge required patience and practice.
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Member’s Mark VS DeliVita: Power Source
| The Member’s Mark Pizza Oven uses propane gas, which is a big advantage for anyone who wants minimal fuss and instant ignition. The Member’s Mark keeps cooking consistent without worrying about firewood. |
The DeliVita Wood-fired Oven relies exclusively on wood for fuel. While this gives the DeliVita that unmistakable wood-fired taste, it also means you have to keep fuel stocked and monitor combustion carefully.
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Member’s Mark VS DeliVita: Size
| The Member’s Mark Pizza Oven is very compact, measuring about 24.2″ x 15.5″ x 11.6″ and weighing only 28.7 lbs. This makes the Member’s Mark extremely easy to reposition or store away compared to bigger models. |
The DeliVita Oven is still technically portable but weighs 66 lbs and is bulkier overall. Moving the DeliVita to a new spot requires more effort, so it’s better suited to a dedicated outdoor cooking area.
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Member’s Mark VS DeliVita: Ease of Cleaning
| Cleaning the Member’s Mark Pizza Oven is fast and simple. Since the Member’s Mark is gas-powered, there is no ash buildup—just brush the stone and wipe the surfaces after cooling. |
With the DeliVita Wood-fired Oven, cleaning takes more work. You must remove ashes, scrub soot, and clean the fire chamber by hand. The DeliVita requires more attention to keep it looking pristine.
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Pizza Cooking Test
I tested both the Member’s Mark Pizza Oven and the DeliVita Wood-fired Oven by preparing classic Margherita pizzas using the same dough recipe and fresh ingredients.
The Member’s Mark Pizza Oven took about 30 minutes to preheat fully. Although it claims 900°F, the realistic working temperature was closer to 750°F during my session. Once it was ready, the Member’s Mark cooked a 12-inch Margherita pizza in approximately 7 minutes. The result was a lightly crisp crust, nicely bubbled cheese, and an even cook across the whole pie. The flavor was good, especially considering the oven’s very affordable price. While it didn’t have a strong wood-fired aroma, the Member’s Mark delivered a clean, reliable bake with little hassle.
The DeliVita Wood-fired Oven heated up faster, reaching around 500–550°C (930°F) in about 20 minutes. Once it hit full temperature, the DeliVita baked a Margherita pizza in only 2 minutes. The crust was charred and blistered in that traditional Neapolitan style, and the toppings developed a deeper smoky flavor. The taste was outstanding, though I had to stay right at the oven to rotate the pizza and avoid burning the edges.
Overall, while the DeliVita excelled in speed and wood-fired flavor, the Member’s Mark Pizza Oven produced a very satisfying result with much less effort and monitoring.
How We Tested
To compare the Member’s Mark Pizza Oven and the DeliVita Wood-fired Oven, I set both ovens up side by side in my outdoor cooking space at Dequte Restaurant LironBoylston. I used the same batch of homemade Neapolitan-style dough and identical toppings for consistency. For the Member’s Mark, I connected the gas supply, preheated the oven until the thermometer stabilized, and measured the stone temperature with an infrared thermometer. With the DeliVita, I built a wood fire, let it heat up fully, and checked the interior temperature periodically.
Each oven cooked several 12-inch Margherita pizzas in succession so I could observe heat retention, ease of turning the pies, and consistency of crust color. I timed the warm-up period, the active baking time for each pizza, and took detailed tasting notes on the texture, aroma, and flavor. After the cooking session, I also evaluated how easy it was to clean out ash or residue and prepare the ovens for storage.
Conclusion
It’s your choice whether you prefer the approachable, budget-friendly Member’s Mark Pizza Oven or the elegant, handmade DeliVita Wood-fired Oven. Both have their strengths, and whichever you pick, you’ll be able to create excellent pizzas at home. If you decide to buy one, I’d highly appreciate you using my referral links for purchasing—I’ll earn a small commission at no cost to you. So this is Member’s Mark Pizza Oven referral link and this is DeliVita Wood-fired Oven referral link.
Make it a point to see the best pizza ovens list.