As a restaurant chef with over a decade of experience at Dequte Restaurant LironBoylston, pizza has always been a cornerstone of my culinary creations. I’ve had the privilege of using and testing numerous pizza ovens over the years. Today, I’ll be comparing the Ooni Koda 12 and the Member’s Mark Pizza Oven, two impressive outdoor pizza ovens that I’ve personally tested in my kitchen. I evaluated both based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and of course, how quickly and deliciously they cook pizza. For a detailed explanation of how I test pizza ovens, you can check out my separate article.
The Ooni Koda 12 is known for its portability, sleek design, and impressive heat performance, making it a favorite among home pizza enthusiasts. On the other hand, the Member’s Mark Pizza Oven offers a more budget-friendly option while still providing decent functionality for backyard pizza-making.
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Winner
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Loser
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Our Rating:
4.8
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Our Rating:
4.3
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Pros:
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Pros:
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Cons:
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Cons:
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- Good-quality materials like powder-coated carbon steel
- Extremely lightweight
- Easy to clean
- Compact design
- Strictly gas-powered
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
I’ve compared the Ooni Koda 12 and the Member’s Mark in detail in this article, using my own test results.
Disclaimer: If you decide to purchase one of these pizza ovens, I’d greatly appreciate it if you use my referral links at the end of this article. These links help support my blog at no additional cost to you.
Ooni Koda 12 VS Member’s Mark: Quality and Materials
| Crafted from powder-coated carbon steel with ceramic insulation and a stainless-steel undercarriage, the Ooni Koda 12 is built for durability and high performance. It feels solid and well-constructed. |
The Member’s Mark Pizza Oven features thin stainless steel and a 3/8″ pizza stone. While the peel is sturdy, the overall build feels less robust and durable, comparable to budget ovens like the Deco Chef Pizza Oven.
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Ooni Koda 12 VS Member’s Mark: Temperature Control
| The Ooni Koda 12 easily reaches temperatures over 900°F and maintains consistent heat, making it ideal for Neapolitan-style pizzas. Its gas regulator ensures precision and reliability. |
The Member’s Mark Pizza Oven struggles to reach its claimed 900°F, often capping around 755°F after a long preheat. Its small, weak flame results in inconsistent cooking temperatures, similar to entry-level models.
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Ooni Koda 12 VS Member’s Mark: Shape
| With a dome-shaped interior, the Ooni Koda 12 ensures optimal heat circulation for evenly cooked crusts and toppings. |
The rounded top design aids some heat distribution but fails to match the efficiency of the Ooni Koda 12 or Solo Stove Pi Prime for consistent cooking.
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Ooni Koda 12 VS Member’s Mark: First-Time Usage Impressions
| The Ooni Koda 12 offers a seamless first-time experience, with quick setup and user-friendly design. Even beginners can achieve great results right out of the box. |
The Member’s Mark Pizza Oven requires more experimentation. Its weak flame and long preheat times make the first few uses challenging, especially for those new to pizza ovens.
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Ooni Koda 12 VS Member’s Mark: Power Source
| Powered by propane, the Ooni Koda 12 delivers reliable and consistent heat, similar to the Halo Versa 16. This ensures professional-level results with minimal effort. |
The Member’s Mark Pizza Oven also uses propane but lacks the strong flame of the Ooni Koda 12. It struggles to generate and maintain sufficient heat for authentic pizza-making.
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Ooni Koda 12 VS Member’s Mark: Size
| Compact and portable, the Ooni Koda 12 is easy to transport, making it a favorite for outdoor cooking enthusiasts. |
Smaller and lighter than many ovens, the Member’s Mark is portable but sacrifices cooking capacity and performance.
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Ooni Koda 12 VS Member’s Mark: Ease of Cleaning
| Cleaning the Ooni Koda 12 is straightforward and efficient. Its high-quality stone and durable exterior can be maintained with minimal effort, much like the Solo Stove Pi Prime. |
The Member’s Mark requires more effort to clean due to its thinner materials. Regular maintenance is essential to avoid wear and tear over time.
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Pizza Cooking Test
The Ooni Koda 12 impressed with its efficiency and speed. It heated up to its optimal cooking temperature of 900°F in just 15 minutes, a standout feature for anyone eager to start cooking quickly. Once preheated, it flawlessly cooked a classic Margherita pizza in approximately 2-3 minutes. The crust was perfectly charred, with a satisfying crunch that gave way to a soft and airy interior. The toppings were evenly melted and bubbling, with the fresh tomato sauce and mozzarella melding together beautifully. The flavor was rich, with the slight smoky undertones typical of high-heat cooking. The Ooni Koda 12 delivered a pizza that rivaled restaurant quality with minimal effort.
The Member’s Mark Pizza Oven required a significantly longer preheat time, taking about 35-40 minutes to reach its maximum temperature of roughly 755°F. This delay was noticeable, especially when compared to the quick-start nature of the Ooni Koda 12. The Margherita pizza cooked in this oven took between 7-10 minutes, and despite the extended cooking time, the results were inconsistent. The crust was unevenly cooked, with some areas overdone and others undercooked. The toppings lacked the vibrant bubbling finish achieved in the Ooni Koda, with the mozzarella barely achieving a proper melt. While the flavor was decent, the lack of even heat distribution impacted the overall quality, leaving the pizza tasting more homemade than professional-grade.
The Ooni Koda 12 produced a restaurant-quality pizza with a crisp, flavorful crust and evenly cooked toppings, while the Member’s Mark Pizza Oven struggled with consistency and flavor depth. For those seeking authentic Neapolitan-style results, the Ooni Koda 12 was the clear winner in this cooking test.
How We Tested
To provide a fair and thorough comparison of the Ooni Koda 12 and the Member’s Mark Pizza Oven, we tested both ovens under identical conditions in our outdoor kitchen. The goal was to evaluate their performance across critical aspects such as heating time, cooking efficiency, and the final quality of the pizza.
We started by preheating each oven according to the manufacturer’s instructions, using a standard propane tank for consistency. Both ovens were monitored with an infrared thermometer to track the stone temperature and ensure they reached their optimal cooking range. Once preheated, we tested each oven with a classic Margherita pizza, using the same batch of homemade dough, fresh tomato sauce, mozzarella, and basil to maintain uniformity.
Each pizza was launched into its respective oven and closely monitored throughout the cooking process. We rotated the pizzas as needed in line with each oven’s heat distribution characteristics. After removing the pizzas, we assessed the crust texture, evenness of cooking, and overall flavor profile to compare results.
This hands-on testing allowed us to evaluate each oven’s strengths and weaknesses based on real-world usage, ensuring an accurate comparison for pizza enthusiasts looking to make an informed decision.
Conclusion
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Winner
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Loser
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Our Rating:
4.8
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Our Rating:
4.3
|
|
Pros:
|
Pros:
|
|
Cons:
|
Cons:
|
- Good-quality materials like powder-coated carbon steel
- Extremely lightweight
- Easy to clean
- Compact design
- Strictly gas-powered
- Offers good quality for its price
- Rounded top
- Lighter weight and with a smaller footprint
- Relatively easy to clean
- Slower to heat up, taking around 30-35 minutes to reach a max of about 750-800°F
- Bit more trial and error to get the temperature right
- Uses propane only
Ultimately, the choice between the Ooni Koda 12 and the Member’s Mark Pizza Oven comes down to your priorities. If you’re looking for top-tier performance, excellent build quality, and precise temperature control, the Ooni Koda 12 shines as a premium option that delivers exceptional results. On the other hand, if you’re just starting your pizza-making journey or need a budget-friendly option for occasional use, the Member’s Mark Pizza Oven is a reasonable entry point.
Whichever you choose, both ovens have their merits and can help you create delicious pizzas. If you decide to purchase one, I’d greatly appreciate it if you use my referral links below. It supports my blog at no extra cost to you: