I am a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston. In this article, I will compare the Ooni Fyra 12 and the Deco Chef Outdoor Pizza Oven, since I’ve used both extensively in my kitchen. I compared their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and I also conducted a real pizza cooking test to see how long it takes each oven to deliver a great result. If you’d like to see exactly how I approach testing pizza ovens step by step, you can check the thorough process in my separate article.
The Ooni Fyra 12 is a compact, wood-pellet-fired pizza oven known for its portability, fast heat-up times, and authentic wood-fired flavor.
The Deco Chef Outdoor Pizza Oven is an affordable, stainless steel oven designed for versatility, offering wood and gas cooking options and a simple setup that makes it approachable for beginners.
In this write-up, I’ve compared the Ooni Fyra 12 and the Deco Chef in detail, using my testing data.
Disclosure: This article contains referral links. If you decide to buy either oven, using my links helps me keep this blog alive. I may earn a small commission at no additional cost to you, and I truly appreciate your support.
Ooni Fyra 12 VS Deco Chef: Quality and Materials
| The Ooni Fyra 12 is crafted with insulated 430-grade powder-coated carbon steel, which feels sturdy, professional, and built to last many seasons of use. Its cordierite stone is thick and retains heat impressively. Overall, it feels more refined and purpose-built for serious pizza making. |
The Deco Chef is made of stainless steel and three-layer insulation. It is fairly robust for the price point but doesn’t feel quite as premium in the hand. The materials are decent and work well for occasional use, but the thinner metal and less precise construction make it feel a bit more budget-oriented.
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Ooni Fyra 12 VS Deco Chef: Temperature Control
| Ooni Fyra 12 excels in precise temperature control thanks to its adjustable chimney vent and consistent wood pellet burn. It reliably reaches up to 950°F in about 15 minutes and maintains steady heat, which is ideal for Neapolitan-style pizzas. |
Deco Chef can also hit 950°F, but in practice, it takes longer (15–20 minutes) and is more prone to fluctuations, especially if the pellet feed is inconsistent. While it has a control knob, maintaining steady high heat requires attention.
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Ooni Fyra 12 VS Deco Chef: Shape
| The Ooni Fyra 12’s aerodynamic, enclosed design creates excellent airflow, promoting even heat across the stone. The compact chimney helps vent smoke effectively while keeping temperatures uniform. |
Deco Chef has a more traditional half-barrel shape that works well for smaller pizzas. Its airflow is acceptable but sometimes uneven, which can result in hotter spots in the back.
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Ooni Fyra 12 VS Deco Chef: First-Time Usage Impressions
| The Ooni Fyra 12 feels professional right out of the box. Assembly was quick (about 20 minutes), and lighting the pellets took minimal effort once familiar with the process. Even the first pizza came out evenly baked. |
Deco Chef was also easy to set up (10–15 minutes) and included thoughtful accessories, but in my experience, the learning curve for maintaining the flame and consistent heat was a bit steeper, leading to uneven bakes initially.
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Ooni Fyra 12 VS Deco Chef: Power Source
| Ooni Fyra 12 uses wood pellets exclusively, giving pizzas an authentic wood-fired flavor without needing propane or charcoal. The pellets are simple to load and light. |
Deco Chef uses hardwood pellets too. However, the pellet feed requires more frequent topping off, and I found it less forgiving if you don’t manage it closely during cooking.
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Ooni Fyra 12 VS Deco Chef: Size
| Ooni Fyra 12 is compact (29.1 x 15.4 x 28.5 inches) and weighs only 22 pounds. It’s easy to move and store, making it great for small patios or travel. |
Deco Chef is slightly bulkier and heavier (approx. 29.1 inches tall and about 30 pounds). Still portable, but less convenient if you move your oven often.
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Ooni Fyra 12 VS Deco Chef: Ease of Cleaning
| Ooni Fyra 12 requires no water to clean inside—just a quick brush and a wipe-down of the exterior. Ash disposal is straightforward and fast. |
Deco Chef is also pretty easy to clean, thanks to removable trays and grates. However, the larger firebox and pellet tray can leave more residue and require more frequent brushing out.
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Pizza Cooking Test
To evaluate the real-world performance of the Ooni Fyra 12 and Deco Chef, I prepared the same classic Margherita pizza dough and toppings for each oven.
The Ooni Fyra 12 heated up impressively fast, reaching about 900°F in just 15 minutes after lighting the wood pellets. Once preheated, the pizza cooked in just under 2 minutes. The crust came out beautifully blistered with a crisp bottom and airy edges. The cheese melted evenly, and the fresh basil kept its color and fragrance. The flavor was excellent—lightly smoky, with that signature wood-fired taste that you usually only get in a professional pizzeria.
The Deco Chef took closer to 20 minutes to reach similar temperatures. Cooking time was about 90 seconds once it was fully hot, and while the top of the pizza browned nicely, I noticed the bottom was slightly uneven in spots. Some areas were golden and crisp, while others were a little undercooked. The taste was still very good, with a delicate char and pleasant smokiness, though the crust didn’t have quite the same uniform texture as the Ooni Fyra 12’s results.
Overall, both ovens delivered great pizza, but the Ooni Fyra 12 stood out for faster preheating, more consistent heat distribution, and a slightly better final bake.
How We Tested
To ensure a fair comparison between the Ooni Fyra 12 and the Deco Chef, I followed the same testing process for both ovens. I began by setting each oven up on a level outdoor surface and fully preheating them according to their manuals. I used the same brand of hardwood pellets to keep fuel consistent and measured internal temperatures with an infrared thermometer to confirm when each oven reached peak heat.
For the cooking test, I prepared identical Margherita pizzas with the same dough batch, tomato sauce, mozzarella, and fresh basil. Each pizza was launched into the oven once the stone reached at least 850°F. I monitored the cooking time carefully, rotating the pizzas as needed to encourage an even bake.
After baking, I evaluated the crust’s color and texture, the consistency of the cheese melt, and the overall flavor. I also took notes on preheating duration, ease of loading and unloading pizzas, and the cleaning process afterward to get a complete picture of day-to-day usability.
Conclusion
It’s your choice whether you prefer the Ooni Fyra 12 or the Deco Chef for your pizza-making adventures. Both ovens have their own strengths, and whichever you pick will help you create great meals at home. If you decide to buy one, I’d highly appreciate it if you use my referral links below. I’ll make a small commission at no cost to you, which helps keep this blog going:
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