As a restaurant chef with over 10 years of experience at my restaurant Dequte Restaurant LironBoylston, I’ve tested and used many pizza ovens in professional and home settings. In this article, I will compare the Ooni Fyra 12 and the Cru Oven Model 32, since I’ve used both extensively in my kitchen. I compared them side by side for 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 exactly how long it takes each oven to turn out a pizza. If you’re interested in more detail about my testing process, you can check out my separate article that explains exactly how I evaluate pizza ovens.
The Ooni Fyra 12 is a popular wood pellet-powered oven known for its portability and ease of use, while the Cru Oven Model 32 is a larger wood-fired oven designed for high-capacity outdoor cooking.
In this article, I’ve provided a detailed comparison of the Ooni Fyra 12 and the Cru Oven Model 32 based on my hands-on tests.
Disclaimer: This article contains referral links. If you decide to purchase through them, I earn a small commission at no additional cost to you—this helps keep my blog running and allows me to keep sharing in-depth reviews like this one.
Ooni Fyra 12 VS Cru Oven Model 32: Quality and Materials
| The Ooni Fyra 12 feels robust and thoughtfully engineered. Its insulated carbon steel shell holds up well outdoors, and the cordierite stone is high quality. Every part gives the impression of a carefully made product that can last for years. |
The Cru Oven Model 32 uses a dual layer of 304 stainless steel and ceramic fiber insulation, paired with thick cordierite stones. It’s a strong oven, but some users (and I) noticed heat loss through the wide door, which slightly impacts consistency.
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Ooni Fyra 12 VS Cru Oven Model 32: Temperature Control
| Temperature control on the Ooni Fyra 12 is excellent. With the vent lever and pellet feed, you can fine-tune heat precisely. It quickly reaches up to 950°F in about 15 minutes, allowing you to maintain a steady cooking temperature with less fuss. |
The Cru Oven Model 32 can also reach 900°F but takes closer to 40 minutes to preheat. Its larger opening makes it easier to lose heat, so you often have to watch the gauge and reheat between bakes. The learning curve for consistent temperatures is steeper.
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Ooni Fyra 12 VS Cru Oven Model 32: Shape
| The Ooni Fyra 12’s streamlined design is compact and efficient. The chimney and rounded body help distribute heat evenly, resulting in balanced cooking and good airflow. |
The Cru Oven Model 32 has a spacious barrel shape and a tall chamber, which is great for fitting larger dishes. However, the shape can cause more heat to escape compared to the smaller Ooni Fyra 12.
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Ooni Fyra 12 VS Cru Oven Model 32: First-Time Usage Impressions
| My first experience with the Ooni Fyra 12 was smooth. Setup was straightforward, and even though using pellets was new for me, it became intuitive quickly. The first pizza was ready in minutes, and the oven felt rewarding to use. |
The Cru Oven Model 32 was also easy to assemble, taking only a few minutes to set up. Preheating took longer than advertised, but once hot, it baked evenly. The removable dome was a pleasant surprise and made cleaning effortless.
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Ooni Fyra 12 VS Cru Oven Model 32: Power Source
| The Ooni Fyra 12 runs exclusively on wood pellets, producing an authentic smoky flavor with minimal smoke. The pellets burn clean and are simple to replenish, offering a consistent and enjoyable cooking experience. |
The Cru Oven Model 32 is wood-fired as well but can also use charcoal. This flexibility is nice, though it requires a bit more attention to manage the fire and airflow effectively.
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Ooni Fyra 12 VS Cru Oven Model 32: Size
| The Ooni Fyra 12 is lightweight and extremely portable at just 22 lbs. Its compact footprint is ideal for small patios or moving it around easily. |
The Cru Oven Model 32 is larger and heavier (56 lbs), with a big opening that allows bigger pizzas or trays. However, it’s less convenient to move or reposition without help.
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Ooni Fyra 12 VS Cru Oven Model 32: Ease of Cleaning
| Cleaning the Ooni Fyra 12 takes some attention, especially to avoid moisture inside, but overall it’s straightforward once you learn the steps. The smaller chamber and fewer parts help keep cleanup simple. |
The Cru Oven Model 32 is easier to clean than many ovens because the entire dome lifts off. Ash and debris are simple to sweep out. For sheer convenience, this is a standout feature.
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Pizza Cooking Test
For this test, I prepared classic Margherita pizzas using both the Ooni Fyra 12 and the Cru Oven Model 32 to see how quickly each oven could heat up, how fast the pizza baked, and what the results tasted like.
The Ooni Fyra 12 impressed me right from the start. It reached full cooking temperature—around 900°F—in about 15 minutes, which is fast for a wood-fired oven. Once preheated, I launched the Margherita pizza onto the cordierite stone. After less than 2 minutes, the pizza was fully cooked. The crust developed a beautiful leopard spotting with a crisp exterior and a tender, airy interior. The smoky wood-fired aroma was pronounced, and the toppings were bubbling and caramelized. Overall, the Ooni produced an exceptional Neapolitan-style pizza with minimal effort.
The Cru Oven Model 32 required a bit more patience. It took about 40 minutes to preheat close to 900°F. Once up to temperature, I placed the pizza on the stone. In about 90 seconds to 2 minutes, the Margherita pizza finished cooking. The result was a nicely baked crust with good char on the edges and a pleasant chew. I noticed the heat dropped more quickly between batches, which meant I had to pause and let the stone recover before starting the next pizza. The flavor was excellent, thanks to the wood fire, but managing the temperature took a little more attention.
Both ovens created delicious pizzas, but the Ooni Fyra 12 stood out for its faster heat-up time and more consistent baking across multiple pizzas. The Cru Model 32 delivered great results too, especially if you don’t mind waiting a bit longer to preheat.
How We Tested
To ensure a fair, real-world comparison between the Ooni Fyra 12 and the Cru Oven Model 32, I conducted the same structured testing process for both ovens in my restaurant’s outdoor cooking area.
I began by fully assembling each oven according to the manufacturer’s instructions and checked that all components were securely in place. For the Ooni Fyra 12, I used premium hardwood pellets recommended by the brand, while the Cru Oven Model 32 was fueled exclusively with seasoned hardwood logs to achieve authentic wood-fired flavor.
After fueling, I measured the preheat time by tracking the internal stone temperature with an infrared thermometer. Once each oven reached approximately 850–900°F, I prepared identical Margherita pizzas using the same dough batch, sauce, fresh mozzarella, and basil to remove any variable in ingredients.
I launched each pizza onto the stone and timed how long it took to achieve proper doneness—defined as a fully cooked base, bubbling toppings, and a nicely blistered crust. I also rotated the pizzas at consistent intervals to avoid uneven cooking.
Beyond baking times, I evaluated each oven’s heat retention by baking back-to-back pizzas, noting whether the stone needed recovery time between bakes. Finally, I assessed cleanup difficulty, including removing ash, wiping surfaces, and clearing the stone of food residue.
This hands-on approach gave me a clear picture of each oven’s performance, ease of use, and ability to deliver true wood-fired pizza in a real kitchen setting.
Conclusion
In the end, it’s entirely your choice whether you prefer the simplicity and fast performance of the Ooni Fyra 12 or the spacious, versatile design of the Cru Oven Model 32. Both ovens have their strengths and can help you create fantastic pizzas at home. If you decide to buy one, I’d really appreciate it if you use my referral links below. I’ll earn a small commission at no cost to you, which helps support my work and keep this blog alive:
Thank you for reading, and happy pizza making!
Don’t skip the list of today’s best pizza ovens.