As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve worked with numerous pizza ovens to achieve the perfect bake for my customers. Today, I’m diving into a detailed comparison between the Ooni Koda 12 and the Cru Oven Model 32, two pizza ovens that I’ve personally tested in my kitchen. I evaluated these ovens based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and finally, a real pizza cooking test to see how long it takes to bake a Margherita pizza to perfection.
For those interested, you can check my separate article, where I discuss the thorough process of testing pizza ovens.
The Ooni Koda 12 is a compact and user-friendly gas-powered pizza oven known for its consistency, while the Cru Oven Model 32 stands out for its versatility and ability to accommodate larger pizzas or dishes.
I’ve put the Ooni Koda 12 and the Cru Oven Model 32 to the test, and this article covers the detailed comparison.
If you decide to purchase one, I’d greatly appreciate it if you used my referral links. These help keep my blog alive at no additional cost to you!
Ooni Koda 12 VS Cru Oven Model 32: Quality and Materials
| The Ooni Koda 12 is made from powder-coated carbon steel with ceramic insulation, ensuring durability and excellent heat retention. Its construction is reliable for frequent use. |
The Cru Oven Model 32 features a dual-layer 304 stainless steel body with ceramic fiber insulation and Cordierite stones, offering sturdiness but allowing some heat loss.
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Ooni Koda 12 VS Cru Oven Model 32: Temperature Control
| The Ooni Koda 12 offers precise gas-powered temperature control, reaching up to 950°F in under 20 minutes. It maintains consistent heat for a flawless cooking experience. |
The Cru Oven Model 32 can reach 900°F but takes about 40 minutes to preheat. While it delivers even cooking, managing temperature requires closer attention.
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Ooni Koda 12 VS Cru Oven Model 32: Shape
| The Ooni Koda 12‘s compact design optimizes airflow, ensuring crispy crusts and perfectly cooked toppings. Its smaller size makes it efficient in heat circulation. |
The Cru Oven Model 32 has a barrel-shaped design with a large opening for versatility. While it promotes airflow, the uninsulated door can lead to heat loss.
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Ooni Koda 12 VS Cru Oven Model 32: First-Time Usage Impressions
| Setting up the Ooni Koda 12 was seamless and intuitive, perfect for quick, hassle-free pizza-making experiences. |
The Cru Oven Model 32 impressed with its large cooking chamber and versatile setup, but the 40-minute preheat time made the first use less convenient.
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Ooni Koda 12 VS Cru Oven Model 32: Power Source
| Powered by gas, the Ooni Koda 12 provides consistent and easy heat management, making it beginner-friendly and reliable for all levels of chefs. |
The Cru Oven Model 32 uses wood or charcoal, delivering authentic smoky flavors. While flavorful, managing wood or charcoal requires more effort and expertise.
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Ooni Koda 12 VS Cru Oven Model 32: Size
| At just 22 pounds and dimensions of 24 x 16 x 12 inches, the Ooni Koda 12 is lightweight, portable, and perfect for small spaces or on-the-go cooking. |
The Cru Oven Model 32, weighing 32 pounds, offers a larger cooking chamber suitable for pizzas up to 15 inches. It’s bulkier but versatile for bigger meals.
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Ooni Koda 12 VS Cru Oven Model 32: Ease of Cleaning
| The Ooni Koda 12 features an easily detachable pizza stone and accessible interior, making cleaning quick and straightforward. |
The Cru Oven Model 32 shines with its removable dome, simplifying the cleaning process. However, managing ashes from wood-fired cooking requires extra steps.
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Pizza Cooking Test
The Ooni Koda 12 performed exceptionally during the pizza cooking test. It heated up impressively fast, reaching its optimal temperature of 950°F in just under 20 minutes. Once preheated, we prepared a classic Margherita pizza with fresh tomato sauce, mozzarella, and basil. The pizza cooked to perfection in approximately 2-3 minutes.
The result was a pizza with a beautifully crisp, golden-brown crust and evenly melted, slightly bubbling cheese. The toppings retained their fresh flavors, while the crust achieved the ideal balance of crunchiness and chewiness. The Ooni Koda 12 delivered a restaurant-quality pizza in record time, proving its efficiency and reliability.
The Cru Oven Model 32 also delivered a satisfying performance, though its preheating time was noticeably longer. It took about 40 minutes to reach its advertised high temperature of 900°F. Once preheated, the oven cooked a Margherita pizza in 90 seconds to 2 minutes, thanks to the intense heat generated by the wood-fired flames.
The resulting pizza had a distinctive smoky aroma that added depth to its flavor. The crust was crispy on the outside yet light and airy on the inside. The toppings were perfectly cooked, with a slight char that complemented the smoky essence. However, due to minor heat loss through the door, maintaining consistent results required careful monitoring.
Both ovens produced exceptional pizzas, but their cooking experiences differed. The Ooni Koda 12 stood out for its speed, ease of use, and consistent results, making it ideal for quick, hassle-free pizza nights. On the other hand, the Cru Oven Model 32 offered the authentic charm of wood-fired cooking, rewarding those willing to invest extra time and effort with unique smoky flavors.
How We Tested
To thoroughly compare the Ooni Koda 12 and the Cru Oven Model 32, we conducted a series of hands-on cooking tests in a controlled environment at my restaurant, Dequte Restaurant LironBoylston. Our goal was to evaluate each oven’s performance in real-world conditions, focusing on preheating time, cooking efficiency, and the quality of the final pizza.
We used the same ingredients for each test to ensure consistency—a homemade Margherita pizza with freshly made dough, a flavorful tomato sauce, mozzarella, and fresh basil leaves. Each oven was preheated to its recommended operating temperature, with temperatures monitored using an infrared thermometer.
For the Ooni Koda 12, we connected it to a propane tank and allowed it to preheat for 15-20 minutes until it reached its optimal 950°F. For the Cru Oven Model 32, we built a fire using wood as the fuel source and preheated the oven for approximately 40 minutes to achieve the same temperature range.
Once preheated, we cooked one pizza at a time in each oven, paying close attention to the cooking process. We rotated the pizzas as necessary to ensure even browning and monitored the time it took to achieve a fully cooked crust and toppings.
After each pizza was cooked, we evaluated the crust’s texture, the balance of toppings, and the overall flavor profile. We repeated this process several times to assess consistency across multiple pizzas and to understand how each oven handled heat retention during back-to-back bakes.
This hands-on approach allowed us to provide an honest, practical comparison of the Ooni Koda 12 and Cru Oven Model 32, highlighting their strengths and potential drawbacks in everyday use.
Final Thoughts
Choosing between the Ooni Koda 12 and the Cru Oven Model 32 ultimately depends on your cooking preferences and needs. If you prioritize convenience, portability, and quick setup, the Ooni Koda 12 is an outstanding option that delivers excellent performance with minimal effort. On the other hand, the Cru Oven Model 32 shines in its versatility and ability to handle a variety of dishes, offering an authentic wood-fired experience for those willing to dedicate a bit more time to preheating and maintenance.
Both ovens are fantastic choices for outdoor cooking enthusiasts, and whichever you decide on, you’re sure to elevate your pizza-making game. If you’re ready to make a purchase, I’d greatly appreciate it if you used my referral links. I earn a small commission at no cost to you, which helps me keep this blog alive and continue creating content like this.