As a restaurant chef with over 10 years of experience at my restaurant, Dequte Restaurant LironBoylston, I’ve had the privilege of working with a variety of pizza ovens in my kitchen. Today, I’ll be comparing two popular models: the Ooni Koda 12 and the DeliVita Pizza Oven. I’ve evaluated these ovens based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and how they performed in a real pizza cooking test. For a detailed look at how I test pizza ovens, you can check out my separate article.
- The Ooni Koda 12 is a portable, gas-powered pizza oven designed for simplicity and efficiency.
- The DeliVita Pizza Oven is a stylish, wood-fired oven with a unique design, catering to enthusiasts who appreciate artisanal craftsmanship and flavor.
In this article, I’ve provided a detailed comparison of the Ooni Koda 12 and the DeliVita Pizza Oven based on my hands-on tests.
At the end of this comparison, you’ll find a disclaimer with referral links that help support my blog. Using these links won’t cost you anything extra, but they contribute to keeping my content alive. Stay tuned!
Ooni Koda 12 VS DeliVita: Quality and Materials
| The Ooni Koda 12 features powder-coated carbon steel with ceramic insulation, ensuring durability and exceptional heat retention. Its sturdy build makes it reliable for long-term use. |
The DeliVita Wood-fired Oven boasts a fiberglass exterior and a clay interior for excellent heat retention. The combination of modern and traditional materials provides durability and classic wood-fired cooking.
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Ooni Koda 12 VS DeliVita: Temperature Control
| The Ooni Koda 12 uses gas-powered precision temperature adjustments, reaching up to 900°F. This ensures consistent and even heating for perfect pizzas. |
The DeliVita Wood-fired Oven relies on manual wood-fueled temperature control, requiring practice and experience for consistent results. It lacks a built-in thermometer, which makes monitoring heat more challenging.
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Ooni Koda 12 VS DeliVita: Shape
| The Ooni Koda 12 has a compact and sleek design that optimizes airflow and heat distribution for a perfect bake. It is ideal for smaller spaces and portable use. |
The DeliVita Wood-fired Oven features a dome-shaped clay interior that enhances heat circulation for authentic wood-fired cooking. Its larger cooking area caters to those who enjoy traditional cooking methods.
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Ooni Koda 12 VS DeliVita: First-Time Usage Impressions
| The Ooni Koda 12 offers straightforward gas ignition and setup, delivering an intuitive and seamless experience. It is perfect for beginners and casual cooks. |
The DeliVita Wood-fired Oven is rustic and elegant with a unique fiberglass shell. Its wood-fueled operation requires more attention and practice, making it better suited for experienced users.
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Ooni Koda 12 VS DeliVita: Power Source
| The Ooni Koda 12 is gas-powered, providing easy and reliable operation with consistent performance and minimal effort. |
The DeliVita Wood-fired Oven is wood-fueled, delivering authentic flavors and smoky results. It offers a traditional cooking experience but requires more effort to maintain consistent temperatures.
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Ooni Koda 12 VS DeliVita: Size
| The Ooni Koda 12 is lightweight (9.25 kg) and portable, making it easy to transport and use in various outdoor settings. It is ideal for smaller spaces. |
The DeliVita Wood-fired Oven is compact for a wood-fired oven but significantly heavier, limiting portability. It is best suited for stationary use in backyards or patios.
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Ooni Koda 12 VS DeliVita: Ease of Cleaning
| The Ooni Koda 12 features a smooth exterior and a removable baking stone, making cleaning quick and straightforward. Maintenance is minimal. |
The DeliVita Wood-fired Oven requires cleaning of ashes and thorough brushing, which can be time-consuming. Maintenance is more hands-on due to the wood-fueled operation.
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Pizza Cooking Test
Both the Ooni Koda 12 and the DeliVita Wood-fired Oven were put to the test using the classic Margherita pizza recipe, and the results showcased their unique strengths and differences.
The Ooni Koda 12 preheated in just 15 minutes, reaching its optimal cooking temperature of over 900°F. Once ready, the Margherita pizza was placed onto the preheated stone and cooked in just 2-3 minutes. The result was a beautifully crisp crust with a perfect balance of chewiness and crunch. The cheese was evenly melted, and the toppings were flawlessly cooked, retaining their fresh flavors. The gas-powered oven maintained a steady temperature throughout the process, making it easy to achieve consistent results with minimal effort.
The DeliVita Wood-fired Oven took slightly longer to preheat, reaching its ideal temperature of 500-550°F in about 15-20 minutes, depending on weather conditions. The Margherita pizza cooked in around 2 minutes. The finished pizza had a distinct smoky flavor and a rustic charm, with a crispy, golden crust and bubbling cheese. However, maintaining a consistent heat required regular adjustments to the wood fire, and careful monitoring was needed to avoid burning the edges.
Both ovens delivered delicious pizzas, but the flavors were distinct. The Ooni Koda 12 offered a cleaner, more refined taste with a professional-quality crust, while the DeliVita Wood-fired Oven provided a traditional, wood-fired flavor that added a layer of rustic complexity. Your choice will depend on whether you prioritize convenience and precision or the authentic charm of wood-fired cooking.
How We Tested
To test the Ooni Koda 12 and the DeliVita Wood-fired Oven, we followed the same steps to ensure a fair comparison. We used high-quality ingredients, including fresh dough, tomato sauce, mozzarella, and basil, to prepare classic Margherita pizzas in both ovens.
The Ooni Koda 12 was ready to go in about 15 minutes, thanks to its gas-powered system and efficient design. The pizzas cooked evenly in just 2-3 minutes, with the crust achieving a perfect crisp while the toppings melted beautifully. The temperature control allowed us to maintain consistent heat throughout the cooking process, ensuring that each pizza was flawless with minimal effort.
On the other hand, the DeliVita Wood-fired Oven required a bit more preparation and attention. It took about 15-20 minutes to preheat using wood as its fuel source. The first pizza cooked in approximately 2 minutes but required regular turning and close monitoring to avoid uneven spots or burnt edges. The wood-fired flavor added a delightful, smoky note to the pizzas, making them stand out in taste, although the process was slightly more hands-on.
Both ovens produced excellent results, but the Ooni Koda 12 impressed us with its speed, precision, and ease of use. Meanwhile, the DeliVita delivered an authentic wood-fired experience with a rich flavor that pizza enthusiasts will appreciate.
Conclusion
Ultimately, the choice between the Ooni Koda 12 and the DeliVita Wood-fired Oven depends on your preferences and cooking style. The Ooni Koda 12 is ideal for those who value speed, convenience, and precise temperature control, while the DeliVita offers an authentic wood-fired experience with a smoky flavor that traditionalists will love.
If you decide to purchase one of these fantastic ovens, I would greatly appreciate it if you used my referral links. By doing so, you’ll support my work at no additional cost to you. Here’s the link for the Ooni Koda 12, and here’s the link for the DeliVita Wood-fired Oven. Thank you for your support!