As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve worked with many pizza ovens, both in professional and home settings. In this article, I’ll compare the Ooni Koda 12 and the Cru Champion pizza 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 long it takes to achieve the perfect pizza. You can also read my separate article detailing the thorough process of how I test pizza ovens.
The Ooni Koda 12 is a gas-powered, compact, and portable pizza oven designed for quick and effortless pizza making. Meanwhile, the Cru Champion offers versatility with its dual-fuel capability and spacious cooking area, catering to those looking for authentic wood-fired or charcoal pizza-making experiences.
In this write-up, I’ve compared the Ooni Koda 12 and the Cru Champion in detail, using my testing data.
At the end of the article, I’ll provide my referral links for these pizza ovens. If you decide to buy one, I’d greatly appreciate you using these links. It helps keep my blog alive as I earn a small commission at no additional cost to you. Let’s dive into the details!
Ooni Koda 12 VS Cru Champion: Quality and Materials
| Crafted from powder-coated carbon steel with ceramic insulation and stainless steel undercarriage, the Ooni Koda 12 ensures durability and superior heat retention for consistent pizza results. |
Built with a stainless steel and ceramic stone dome, the Cru Champion features a robust design, but the chimney may discolor over time, detracting slightly from its overall durability.
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Ooni Koda 12 VS Cru Champion: Temperature Control
| The Ooni Koda 12 achieves a consistent 900°F using gas, providing precise heat control for a variety of cooking styles, including Neapolitan pizzas. |
The Cru Champion retains heat well, reaching 850–900°F with wood or charcoal, but requires more active management to maintain an even temperature.
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Ooni Koda 12 VS Cru Champion: Shape
| With its compact, sleek design, the Ooni Koda 12 optimizes airflow for even cooking, making it ideal for smaller spaces and consistent results. |
Featuring a semi-rounded dome and large interior, the Cru Champion facilitates heat circulation, allowing for larger pizzas and versatility in cooking.
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Ooni Koda 12 VS Cru Champion: First-Time Usage Impressions
| Easy to set up and operate, the Ooni Koda 12 makes pizza-making effortless, delivering great results on the first try with minimal learning curve. |
The Cru Champion requires more attention during the initial setup and cooking process, but once mastered, it performs well with wood-fired flavors.
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Ooni Koda 12 VS Cru Champion: Power Source
| Gas-powered, the Ooni Koda 12 ensures clean and consistent heat, making it easier to control and maintain during cooking. |
Wood or charcoal fuel provides the Cru Champion with authentic smoky flavors, but it requires more effort to manage during cooking.
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Ooni Koda 12 VS Cru Champion: Size
| Lightweight and portable at just 20.4 pounds, the Ooni Koda 12 is perfect for small spaces or on-the-go pizza-making. |
With a spacious 24” x 24” cooking area, the Cru Champion accommodates larger dishes but is heavier and less portable, making it better suited for stationary use.
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Ooni Koda 12 VS Cru Champion: Ease of Cleaning
| Cleaning the Ooni Koda 12 is simple, with a wipe-down exterior and removable baking stone for easy maintenance—no ashes to manage. |
The Cru Champion’s removable dome simplifies cleaning, but dealing with soot and ash adds extra steps compared to the Ooni Koda 12.
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Pizza Cooking Test
The Ooni Koda 12 excelled in its heat-up time, reaching 900°F in just 15 minutes. This rapid preheating made it convenient for preparing pizzas quickly without much waiting. On the other hand, the Cru Champion also performed admirably, achieving temperatures of 850–900°F in about 12–15 minutes when using wood or charcoal. However, it required active fire management to maintain consistent heat, which could be an added task for some users.
When it came to cooking a Margherita pizza, the Ooni Koda 12 delivered a perfectly cooked pie in 2–3 minutes. Its gas-powered burner provided even heat distribution, ensuring a crisp, golden crust and perfectly melted cheese. The Cru Champion, with its wood-fired setup, cooked a Margherita pizza slightly faster, taking only 90–120 seconds. The high-temperature retention and wood fire contributed to a delightful smoky flavor, though the process required careful monitoring to avoid hotspots and overcooking.
In terms of taste, the Ooni Koda 12 produced a pizza with a balanced, restaurant-quality profile. The crust was evenly crisp with a soft interior, while the clean gas flame allowed the toppings’ natural flavors to shine without interference. The Cru Champion, by contrast, offered a more rustic, wood-fired taste that many pizza enthusiasts cherish. Its pizza had a beautifully charred crust with a subtle smokiness that added depth to the overall flavor, though it demanded more attention during the cooking process to achieve the best results.
Both ovens delivered outstanding results, each catering to different preferences. The Ooni Koda 12 shone for its consistency and ease of use, while the Cru Champion appealed to those who prioritize the authentic, smoky essence of traditional wood-fired pizza.
How We Tested
To ensure a thorough and fair comparison, we tested both the Ooni Koda 12 and Cru Champion pizza ovens under identical conditions. We started by setting up each oven in the same outdoor environment, ensuring no external factors like wind or temperature discrepancies would impact the results.
For both ovens, we used the same ingredients and pizza dough recipe to maintain consistency in taste and texture. We prepared a classic Margherita pizza, as its simple yet iconic flavor profile allows any oven’s strengths or weaknesses to be highlighted clearly.
Before cooking, we measured the preheating times for both ovens, using a high-accuracy infrared thermometer to check when the pizza stones reached optimal cooking temperatures. The Ooni Koda 12 was powered by propane, while the Cru Champion relied on wood as its heat source. We noted how easy or challenging it was to ignite each oven and maintain consistent heat during the cooking process.
Once preheated, we placed the Margherita pizzas into the ovens, carefully monitoring the cooking time and rotating the pizzas as needed for even baking. We observed how well each oven handled the crust’s crispness, the cheese’s melting, and the overall balance of flavors.
After cooking, we evaluated the pizzas based on appearance, taste, and texture. Lastly, we considered ease of cleanup, inspecting how each oven performed after being used multiple times. This systematic testing allowed us to identify the unique qualities and potential drawbacks of each oven, providing a comprehensive understanding of their performance.
Final Thoughts
Ultimately, the choice between the Ooni Koda 12 and the Cru Champion pizza oven comes down to your specific needs and preferences. Both ovens deliver excellent performance and bring unique features to the table. The Ooni Koda 12 stands out for its portability, ease of use, and consistent cooking results, making it an ideal choice for casual pizza enthusiasts and smaller spaces. On the other hand, the Cru Champion offers a versatile cooking experience with its spacious interior and wood-fired authenticity, perfect for larger gatherings or those looking for a more traditional cooking style.
Whichever you decide to choose, both ovens are excellent investments for pizza lovers. If you decide to purchase one, I’d greatly appreciate it if you used my referral links: Ooni Koda 12 and Cru Champion. These links allow me to earn a small commission at no additional cost to you, helping support my blog and future reviews.