As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the opportunity to test various pizza ovens to find the best tools for creating exceptional pizzas. In this article, I’ll compare the Ooni Koda 12 and the Blackstone Pizza Oven, two popular outdoor pizza ovens I’ve used extensively in my kitchen. I’ll evaluate their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and a real pizza cooking test to highlight their performance. For a deeper dive into my testing process, check out my separate article detailing how I test pizza ovens.
The Ooni Koda 12 is a sleek, compact gas-powered oven known for its portability and rapid heating capabilities. Meanwhile, the Blackstone Pizza Oven is a larger, feature-rich unit designed for versatility and producing restaurant-quality pizzas.
I’ve put the Ooni Koda 12 and Blackstone to the test, and this article covers the detailed comparison.
If you decide to buy either oven, I’d greatly appreciate it if you use my referral links. These links help support my work by earning me a small commission at no cost to you.
Ooni Koda 12 VS Blackstone: Quality and Materials
| The Ooni Koda 12 boasts a powder-coated carbon steel shell with ceramic insulation and stainless steel undercarriage, ensuring durability and excellent heat retention. |
Built with a stainless steel cooking chamber and cast iron rotating base, the Blackstone feels sturdy but less portable due to its size and weight.
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Ooni Koda 12 VS Blackstone: Temperature Control
| Ooni Koda 12 delivers consistent heat with easy control, reaching up to 950°F quickly for precise and even cooking. |
Blackstone achieves over 900°F with its powerful 60,000 BTU burner but struggles with uneven cooking, particularly on the top.
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Ooni Koda 12 VS Blackstone: Shape
| Compact and thoughtfully designed for optimal heat circulation and ease of use, ensuring even cooking for pizzas. |
The unique design moves the burner away from the stone, which reduces direct flame contact but causes uneven heat distribution.
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Ooni Koda 12 VS Blackstone: First-Time Usage Impressions
| Intuitive and user-friendly setup, ready to use almost immediately with minimal assembly required. |
Initial setup is cumbersome and requires two people. Lighting the burner can also be challenging for beginners.
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Ooni Koda 12 VS Blackstone: Power Source
| Powered by propane gas, offering consistent and reliable heat. |
Propane-powered, with high-pressure output. Its large burner contributes to quick heating but requires a steady hand for control.
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Ooni Koda 12 VS Blackstone: Size
| Compact and lightweight at just 22 lbs, making it easy to carry and ideal for personal or small group use. |
Hefty and space-consuming, weighing over 40 lbs, making it more suited for stationary outdoor setups.
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Ooni Koda 12 VS Blackstone: Ease of Cleaning
| Easy to clean with a simple wipe-down process; the removable stone simplifies maintenance. |
Cleaning is straightforward but involves more effort due to the oven‘s larger size and multiple components.
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Pizza Cooking Test
The Ooni Koda 12 heated up to 900°F in approximately 15 minutes, making it ready for pizzas quickly. During the test, the oven delivered a Margherita pizza in just 90 seconds. The crust was crispy, and the toppings were evenly cooked, with a balanced combination of flavors.
The Blackstone Pizza Oven reached its optimal temperature in about 10 minutes, slightly faster than the Ooni. It cooked the Margherita pizza in 70 seconds, but the bottom cooked faster than the top due to uneven heat distribution. While the crust was crispy, the cheese needed additional time for thorough melting.
How We Tested
To ensure an accurate comparison, both ovens were tested in similar outdoor conditions using the same recipe for a classic Margherita pizza. The preheating times were recorded, and each pizza was cooked under identical conditions to evaluate heat distribution, cooking times, and final taste.
We also rotated the pizzas mid-cooking to simulate practical usage and checked the consistency of crust crispiness, cheese melt, and overall doneness.
Conclusion
Both the Ooni Koda 12 and Blackstone Pizza Oven are excellent tools for making restaurant-quality pizzas. However, the Ooni Koda 12 edges out in portability, ease of use, and consistent cooking performance, making it my preferred choice. The Blackstone, while powerful, is better suited for larger, stationary setups.
Ultimately, the decision depends on your needs. If portability, precision, and user-friendliness matter most, the Ooni Koda 12 is an excellent choice. For a more robust and heavy-duty option, the Blackstone shines.
If you decide to buy one, I’d greatly appreciate it if you used my referral links. I’ll earn a small commission at no extra cost to you.