As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the opportunity to use a variety of pizza ovens, including the Ooni Koda 12 and the Big Horn Pizza Oven. In this comparison, I’ll evaluate these two ovens based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to see how they perform. If you’d like to know more about my testing process, you can check out my separate article for a detailed walkthrough.
The Ooni Koda 12 is a compact gas-powered pizza oven known for its sleek design and professional performance, making it a favorite among home and professional cooks alike. Meanwhile, the Big Horn Pizza Oven is a wood pellet-fueled option designed for outdoor enthusiasts, offering an authentic wood-fired flavor at an affordable price point.
I’ve compared the Ooni Koda 12 and Big Horn in detail in this article, using my own test results.
At the end of this comparison, I’ll share my referral links. These links allow you to support my blog at no extra cost to you if you decide to purchase one of these ovens. Stay tuned for the detailed breakdown!
Ooni Koda 12 VS Big Horn: Quality and Materials
| The Ooni Koda 12 impressed me with its premium build. The powder-coated carbon steel and ceramic insulation feel durable and efficient, making it perfect for regular use. The stainless steel undercarriage further adds to its robustness. |
The Big Horn Pizza Oven, while decent, doesn’t quite match the premium feel of the Ooni Koda 12. Its stainless steel body is functional but thinner, and the insulation isn’t as effective in retaining heat for long durations.
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Ooni Koda 12 VS Big Horn: Temperature Control
| The Ooni Koda 12 excelled in temperature control, easily reaching 950°F with its gas-powered burner. The adjustable dial gave me precise control, ensuring evenly cooked pizzas with minimal effort. |
With the Big Horn, maintaining consistent temperature was more challenging. While it can reach 860°F, its wood-fired setup required constant attention to add fuel and regulate the flame for even cooking.
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Ooni Koda 12 VS Big Horn: Shape
| The sleek and compact shape of the Ooni Koda 12 is both functional and stylish. Its design ensures optimal heat circulation, delivering perfectly crispy crusts every time. |
The Big Horn features a traditional dome shape, which is good for heat distribution but not as efficient as the Ooni Koda 12. Without frequent turning, the pizza edges sometimes overcooked while the center lagged behind.
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Ooni Koda 12 VS Big Horn: First-Time Usage Impressions
| Using the Ooni Koda 12 for the first time was seamless. Its intuitive setup and gas-powered operation made the process easy. My first Margherita pizza had a crispy, golden crust with evenly melted cheese—a fantastic start. |
The Big Horn was slightly more hands-on during my first use. The wood-fueled system required careful monitoring. While the flavor of the pizza was excellent, the bottom crust was slightly undercooked on the first attempt.
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Ooni Koda 12 VS Big Horn: Power Source
| The Ooni Koda 12’s gas-powered operation is a game-changer. It delivered consistent heat without needing constant adjustment, making it incredibly convenient for fast cooking. |
The Big Horn’s wood-fired setup offers a charming smoky flavor but requires more effort. Managing the fire to maintain a steady temperature was time-intensive, especially for back-to-back pizzas.
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Ooni Koda 12 VS Big Horn: Size
| The Ooni Koda 12’s compact size (24.4 x 15.5 x 11.7 inches) and lightweight design (20.4 pounds) made it easy to carry and set up. It’s ideal for small spaces or outdoor gatherings. |
The Big Horn, while portable at 25 x 16 x 12 inches and 25 pounds, felt bulkier to move around compared to the Ooni Koda 12. Its larger size didn’t translate to a significant advantage in cooking space.
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Ooni Koda 12 VS Big Horn: Ease of Cleaning
| Cleaning the Ooni Koda 12 was quick and hassle-free. Its ceramic-insulated interior and removable stone made it simple to wipe down, even after multiple uses. |
The Big Horn required more effort to clean due to soot buildup from the wood fire. The ash and residue needed regular brushing, and maintaining the stone’s cleanliness was more tedious.
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Pizza Cooking Test
The Ooni Koda 12 heated up impressively fast, reaching its optimal temperature of 950°F in just 15 minutes. Once preheated, it delivered consistent and evenly distributed heat. When I slid in my Margherita pizza, it cooked to perfection in just 2-3 minutes. The crust was beautifully golden and crisp, with a slight char that added depth to the flavor. The toppings, particularly the melted mozzarella and fresh basil, retained their freshness while blending into a deliciously cohesive bite. It truly felt like a restaurant-quality pizza, made effortlessly in my own backyard.
The Big Horn Pizza Oven required a bit more time and effort. It took about 20-25 minutes to reach its peak temperature of around 860°F, and managing the wood fire to maintain consistent heat was hands-on. Cooking the Margherita pizza took approximately 3-4 minutes. The result was a pizza with a rich, smoky flavor that only a wood-fired oven can deliver. However, achieving an even bake required constant monitoring and turning of the pizza. The crust was good, though slightly uneven in spots, and the toppings had a delightful charred touch that many would enjoy. While it didn’t match the precision of the Ooni Koda 12, the Big Horn delivered a rustic and flavorful experience.
How We Tested
To fairly compare the Ooni Koda 12 and the Big Horn Pizza Oven, we conducted a series of hands-on tests in similar outdoor conditions. Both ovens were set up on the same surface, preheated for their recommended durations, and used to cook classic Margherita pizzas. Each pizza was made with the same dough recipe, tomato sauce, mozzarella, and fresh basil to ensure consistency in ingredients.
We evaluated each oven’s performance based on how quickly it preheated, the ease of managing the cooking process, and the quality of the finished pizza. For the Ooni Koda 12, we relied on its built-in gas burner for steady heat, while the Big Horn was fueled with wood pellets to achieve its traditional wood-fired flavor. Throughout the process, we noted factors like heat consistency, cooking speed, and how evenly the pizzas baked.
Each oven was tested multiple times to confirm repeatability and reliability, ensuring that our results were accurate and representative of real-world usage. Finally, we compared ease of cleanup and overall usability after each session to round out our testing criteria.
Conclusion
Both the Ooni Koda 12 and the Big Horn Pizza Oven deliver exceptional results for outdoor pizza enthusiasts, each with its unique strengths. If you value portability, consistent temperature control, and ease of use, the Ooni Koda 12 might be the better fit for your needs. However, if you’re drawn to the rustic charm of a wood-fired experience and enjoy a hands-on cooking process, the Big Horn Pizza Oven is an excellent choice.
Ultimately, the decision comes down to your preferences and how you intend to use your pizza oven. Whichever you choose, I’d greatly appreciate it if you used my referral links to make your purchase. It helps keep my blog running, and there’s no extra cost to you.