As a restaurant chef with over 10 years of experience running Dequte Restaurant LironBoylston, I’ve worked with various kitchen tools and pizza ovens to perfect my craft. In this article, I’ll be comparing the Ooni Karu 12 and Member’s Mark Pizza Oven, two popular options I’ve personally used in my kitchen. This comparison will delve into critical aspects such as quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and an actual pizza cooking test to determine performance. For those who want to dive deeper, you can also explore my detailed process on how I test pizza ovens in a separate article.
The Ooni Karu 12 is a compact and versatile outdoor pizza oven that offers flexibility in fuel options and a professional-grade cooking experience. On the other hand, the Member’s Mark Pizza Oven is a propane-powered model aimed at delivering convenience and value for home and outdoor cooks.
I’ve compared the Ooni Karu 12 and Member’s Mark in detail in this article, using my own test results.
At the end of this article, you’ll find my referral links to purchase either of these ovens. These links help keep my blog alive, and I earn a small commission at no cost to you. Thank you for supporting my work!
Ooni Karu 12 VS Member’s Mark: Quality and Materials
| The Ooni Karu 12 boasts a robust stainless-steel construction, ensuring long-lasting durability and resilience to high heat. Its components feel premium and well-assembled. |
While functional, the Member’s Mark Pizza Oven has a thinner steel body and a lightweight stone, raising concerns about long-term durability under heavy use. Accessories, however, are of decent quality.
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Ooni Karu 12 VS Member’s Mark: Temperature Control
| The Ooni Karu 12 excels in temperature control, reaching over 900°F quickly with wood, charcoal, or gas. Its insulation and airflow design allow for consistent cooking temperatures. |
The Member’s Mark struggles to reach 900°F as claimed, even after prolonged preheating. The small flame and uneven heat distribution require constant monitoring and adjustment.
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Ooni Karu 12 VS Member’s Mark: Shape
| The dome-shaped design of the Ooni Karu 12 ensures optimal heat retention and distribution for even cooking. Smoke is efficiently redirected through the chimney, enhancing cooking performance. |
The round top of the Member’s Mark helps with heat circulation, but the smaller cooking chamber leads to uneven results, particularly with larger pizzas.
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Ooni Karu 12 VS Member’s Mark: First-Time Usage Impressions
| The Ooni Karu 12 was impressive on the first use. It reached high temperatures quickly and delivered a beautifully cooked Margherita pizza with a crispy crust and melted cheese. |
The Member’s Mark was underwhelming during the first use. Despite claims of high heat, it struggled to cook a pizza evenly, resulting in an underwhelming crust and inconsistent texture.
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Ooni Karu 12 VS Member’s Mark: Power Source
| The Ooni Karu 12 offers versatile fuel options, including wood, charcoal, or gas (with an additional burner attachment), providing flexibility for various cooking styles. |
The Member’s Mark runs solely on propane, which is convenient but lacks the smoky flavor and flexibility of other fuel sources. The flame is weak, impacting cooking efficiency.
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Ooni Karu 12 VS Member’s Mark: Size
| Weighing 26 lbs, the Ooni Karu 12 is lightweight yet sturdy, making it portable for outdoor cooking or camping. Its 12-inch cooking surface is sufficient for most pizza sizes. |
The Member’s Mark is smaller and more compact, but its limited cooking space makes it less suitable for larger pizzas or batch cooking. It’s lightweight and easy to transport.
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Ooni Karu 12 VS Member’s Mark: Ease of Cleaning
| The Ooni Karu 12 requires regular ash removal for optimal performance. Its stainless-steel exterior wipes clean easily, and soot can be brushed away with minimal effort. |
Cleaning the Member’s Mark is straightforward but requires more attention due to the thin stone and uneven heat, which can leave stubborn debris on the surface.
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Pizza Cooking Test
The Ooni Karu 12 outperformed the Member’s Mark Pizza Oven in almost every aspect of our cooking test. The Ooni Karu 12 impressed us with its rapid heat-up time, reaching its optimal cooking temperature of 900°F in just 15-20 minutes using wood or charcoal, and slightly faster with the optional gas burner. Once preheated, the Ooni Karu 12 cooked a classic Margherita pizza in under 2 minutes, delivering a perfect balance of crispy crust and gooey cheese. The taste was exceptional, with the crust achieving a golden-brown finish and subtle leopard spotting. The cheese melted into creamy perfection, while the tomato sauce retained its vibrant, fresh flavor. The option to use wood as a fuel source added a smoky aroma that enhanced the overall experience.
In comparison, the Member’s Mark Pizza Oven struggled to deliver the same results. The preheating process was notably slower, taking at least 30 minutes to reach a maximum temperature of around 750°F, falling short of its advertised 900°F. Cooking a Margherita pizza took 5-10 minutes, and even with the extended cooking time, the results were inconsistent. The crust lacked the desired crispiness and had an uneven texture due to temperature fluctuations. The toppings were unevenly cooked, with some areas overdone while others remained raw, resulting in a pizza that failed to meet expectations.
Overall, the Ooni Karu 12 showcased superior performance, speed, and consistency, making it the clear winner in this test. While the Member’s Mark Pizza Oven can get the job done, its slower heat-up time and inconsistent cooking results make it less suitable for those looking to achieve restaurant-quality pizza at home.
How We Tested
To ensure a fair and thorough comparison, we tested the Ooni Karu 12 and Member’s Mark Pizza Oven under identical conditions. Both ovens were set up outdoors in a wind-free environment to minimize external variables that could affect performance. We used high-quality Margherita pizza ingredients, including homemade dough, fresh mozzarella, and tomato sauce, as a standard benchmark for evaluating cooking results.
Each oven was preheated according to the manufacturer’s recommendations, with the Ooni Karu 12 fueled by wood and the Member’s Mark Pizza Oven powered by propane gas. We monitored preheating times with an infrared thermometer to measure the temperature of the stone surface and the internal chamber.
During the test, we timed how long each oven took to cook a classic 12-inch Margherita pizza. To assess evenness and quality, we observed the crust’s texture, browning, and leopard spotting, the cheese’s melt consistency, and the overall flavor profile of the pizza. The ovens were also evaluated for how well they maintained heat between cooking multiple pizzas.
Additionally, we considered ease of use during the cooking process, including loading and rotating the pizza, monitoring temperatures, and making adjustments to fuel or flame intensity. These tests allowed us to determine how each oven performed in real-world conditions, providing a detailed comparison of their capabilities.
Conclusion
Ultimately, the choice between the Ooni Karu 12 and the Member’s Mark Pizza Oven comes down to your specific needs and preferences. The Ooni Karu 12 stands out for its high-quality materials, versatile fuel options, and exceptional cooking performance, making it an excellent choice for serious pizza enthusiasts. On the other hand, the Member’s Mark Pizza Oven is a budget-friendly option that offers decent functionality for occasional use.
If you decide to purchase one of these ovens, I would greatly appreciate it if you used my referral links. It helps support my work, and I earn a small commission at no extra cost to you. Here are the links:
Thank you for your support and happy pizza making!