I’m a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston. In this article, I’ll compare the Ooni Fyra 12 and the DeliVita, since I’ve had the opportunity to use both ovens extensively in my kitchen. I compared them across several key aspects: 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 each oven takes in practice. If you’d like, you can check the thorough process of how I test pizza ovens in my separate article.
The Ooni Fyra 12 is a lightweight, pellet-fueled oven known for its portability and efficient wood-fired cooking experience.
The DeliVita is a hand-crafted, wood-fired oven designed in Britain, prized for its artisan build and striking style as much as its performance.
This article offers a comprehensive comparison of the Ooni Fyra 12 and the DeliVita, based on my own testing experience.
Please note that I will include referral links to both ovens in this article—if you decide to buy through them, it helps keep my blog alive at no extra cost to you.
Ooni Fyra 12 VS DeliVita: Quality and Materials
| The Ooni Fyra 12 is built from insulated 430-grade powder-coated carbon steel, which feels sturdy and weather-resistant. The cordierite stone baking board retains heat well, and all parts fit together with precision. Overall, this oven feels solid and refined for its price. |
The DeliVita uses a fiberglass outer shell combined with a clay and refractory stone interior, achieving excellent heat retention. It feels premium and artisan-made, but the clay requires careful handling to prevent cracking over time. The materials are top-tier but also contribute to the higher price.
|
Ooni Fyra 12 VS DeliVita: Temperature Control
| Ooni Fyra 12 has excellent temperature control for a pellet oven. It can heat up to 950°F (500°C) and hold steady heat with its adjustable chimney vent and fuel hopper. Once you learn the pellet system, it’s consistent and predictable. |
The DeliVita relies entirely on manual wood management, so you control heat by adding or reducing logs and gauging temperature with an infrared thermometer. This approach requires more hands-on attention and practice to master.
|
Ooni Fyra 12 VS DeliVita: Shape
| Ooni Fyra 12’s compact, efficient design helps distribute heat evenly around the pizza. Its chimney system encourages steady airflow, resulting in uniform cooking and a reliable crust. |
DeliVita has a traditional dome shape with clay lining, designed to mimic classic Roman ovens. The dome circulates hot air well, but the lack of a chimney vent makes airflow less adjustable compared to the Ooni Fyra 12.
|
Ooni Fyra 12 VS DeliVita: First-Time Usage Impressions
| Assembling the Ooni Fyra 12 took about 20 minutes, and the initial experience was intuitive. Lighting pellets and adjusting airflow felt modern and approachable even for beginners. |
The DeliVita arrived fully assembled, which is convenient, but managing the fire and learning to maneuver pizzas on the stone took a few tries. The weight made placement a bit more challenging despite its portability claims.
|
Ooni Fyra 12 VS DeliVita: Power Source
| Ooni Fyra 12 uses wood pellets. They are simple to light, burn cleanly, and maintain high temperatures with minimal refueling. The pellets create a wonderful wood-fired flavor. |
DeliVita burns hardwood logs. This delivers a classic smoky aroma but requires more frequent refueling and careful fire management. Some users find this process rewarding, while others consider it more work-intensive.
|
Ooni Fyra 12 VS DeliVita: Size
| Weighing just 22 pounds (10 kg), the Ooni Fyra 12 is lightweight and portable enough to set up or move alone. Its compact footprint makes it ideal for small patios and travel. |
At 66 pounds (30 kg), the DeliVita is heavier and bulkier. Though technically portable, it requires two people to move comfortably and demands a sturdy surface to handle the weight and heat.
|
Ooni Fyra 12 VS DeliVita: Ease of Cleaning
| Ooni Fyra 12’s cleaning process is straightforward: remove cooled ash, wipe soot with a cloth, and brush off the stone. No water is needed, which keeps it simple. |
DeliVita is easy to brush out once cooled, but cleaning the deeper clay interior takes more time. No built-in ash drawer means you’ll need to sweep debris manually after every use.
|
Pizza Cooking Test
For this comparison, I conducted side-by-side tests using a classic Margherita pizza recipe to see exactly how each oven performed in real conditions.
The Ooni Fyra 12 was ready to cook in about 15 minutes from lighting the pellets. Once the flame stabilized and the cordierite stone reached temperature, I launched the pizza. It cooked in 2 minutes flat. The crust came out beautifully charred on the edges, with a thin, crisp base and soft interior. The flavor was distinctly wood-fired, carrying a clean, slightly sweet smokiness unique to pellet fuel.
The DeliVita took around 25 minutes to fully preheat the clay interior and refractory stone floor. When the oven was ready, it baked the Margherita pizza in about 2 minutes as well. The result was excellent—a rich, deeper wood-fired aroma with a blistered crust and chewy texture. The flavor was robust and earthy, true to traditional log-fired pizza.
Overall, both ovens made delicious pizzas, but the Ooni Fyra 12 stood out for its faster preheating, ease of maintaining steady temperature, and more predictable cooking rhythm, especially if you plan to bake multiple pies in a row.
How We Tested
To fairly evaluate the Ooni Fyra 12 and the DeliVita, I used the same type of dough, toppings, and preparation method for each oven. I preheated both ovens to their recommended maximum temperatures, monitoring the stone surface with an infrared thermometer to ensure consistency. Each pizza was launched onto a well-heated stone and rotated periodically for an even bake. I measured preheat times with a stopwatch and tracked the exact cooking duration of every pizza. Between bakes, I allowed the ovens to return to optimal heat to see how easily they recovered temperature. After each test, I compared crust texture, overall flavor, and visual appearance to understand how each oven performed under similar real-world conditions.
Conclusion
It’s entirely your choice whether you prefer the Ooni Fyra 12 or the DeliVita—both ovens have their strengths and can make excellent pizzas in the right hands. If you decide to buy one, I’d highly appreciate you using my referral links to make your purchase. I’ll earn a small commission at no cost to you, which helps keep my blog going strong. You can check them out here: Ooni Fyra 12 referral link and DeliVita referral link.