As a restaurant chef with over a decade of experience at Dequte Restaurant LironBoylston, I’ve had the privilege of testing numerous pizza ovens in my kitchen. Today, I’ll be comparing two popular options: the Ooni Koda 12 and the Ooni Fyra 12. Both ovens bring their unique strengths to the table, but which one suits your needs best? I’ve analyzed these ovens based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and conducted a real pizza cooking test to see how long it takes to craft the perfect Margherita pizza. For a detailed breakdown of my testing process, feel free to check out my separate article.
Before diving into the details, here’s a quick introduction to each oven. The Ooni Koda 12 is a gas-powered option known for its ease of use and consistent performance. Meanwhile, the Ooni Fyra 12, powered by wood pellets, promises a more traditional wood-fired pizza experience. Both ovens are designed with pizza enthusiasts in mind, but their differences cater to varying preferences.
This article features a thorough comparison between the Ooni Koda 12 and the Ooni Fyra 12 based on my personal tests.
Lastly, a quick note: if you decide to purchase one of these ovens, I’d appreciate it if you use my referral links below. It helps keep my blog alive at no extra cost to you. Now, let’s dive into the comparison!
Ooni Koda 12 VS Ooni Fyra 12: Quality and Materials
| The Ooni Koda 12 is constructed with powder-coated carbon steel, which is durable and ensures excellent heat retention. Its stainless steel undercarriage adds to its robustness and long-term reliability. |
The Ooni Fyra 12 features insulated 430-grade powder-coated carbon steel, designed for outdoor durability. While sturdy, its slightly lighter materials may not feel as robust as the Koda.
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Ooni Koda 12 VS Ooni Fyra 12: Temperature Control
| The Koda 12 offers precise gas-powered temperature control, making it easy to adjust and maintain steady heat. It heats evenly across the baking stone and reaches 950°F effortlessly. |
The Fyra 12 uses wood pellets, which provide an authentic wood-fired flavor but require more attention to manage the heat and maintain consistency throughout cooking.
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Ooni Koda 12 VS Ooni Fyra 12: Shape
| The rectangular design of the Koda 12 facilitates even heat distribution and easy pizza rotation, reducing the risk of hot spots and uneven cooking. |
The Fyra 12’s dome shape promotes excellent airflow, helping maintain consistent heat, though it requires more active monitoring to ensure uniform baking.
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Ooni Koda 12 VS Ooni Fyra 12: First-Time Usage Impressions
| The Koda 12 is straightforward to use, with an intuitive gas ignition and no need to manage flames. It’s beginner-friendly and quick to set up for immediate cooking. |
The Fyra 12 has a slight learning curve, especially when it comes to managing wood pellets and maintaining a steady flame, but the effort is rewarded with deliciously smoky pizzas.
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Ooni Koda 12 VS Ooni Fyra 12: Power Source
| Powered by propane gas, the Koda 12 offers reliable, consistent heat without the need for manual adjustments during cooking. |
The Fyra 12 runs on wood pellets, delivering authentic wood-fired flavor and aroma but requiring careful fuel management for optimal performance.
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Ooni Koda 12 VS Ooni Fyra 12: Size
| Compact and lightweight at 20.4 lbs, the Koda 12 is highly portable and ideal for small spaces or on-the-go cooking. |
Slightly larger at 22 lbs, the Fyra 12 is still portable, but its taller design and wood pellet system make it slightly bulkier to transport.
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Ooni Koda 12 VS Ooni Fyra 12: Ease of Cleaning
| Cleaning the Koda 12 is simple, requiring only a quick wipe of the exterior and a brush for the stone, with no ash or soot to manage. |
Cleaning the Fyra 12 involves more effort due to ash and soot from the wood pellets, requiring additional steps like emptying the fuel tray and wiping the interior.
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Pizza Cooking Test
The Ooni Koda 12 heated up impressively fast, reaching its optimal cooking temperature of 950°F in just 15 minutes. For our Margherita pizza test, the oven delivered exceptional results. The pizza cooked in just 2 minutes, with an even, golden-brown crust that was delightfully crisp. The melted mozzarella was perfectly bubbly, and the fresh basil retained its vibrant flavor. The gas-powered heat ensured a consistent cook throughout the pizza, producing a restaurant-quality result with minimal effort.
The Ooni Fyra 12 also reached its ideal cooking temperature of 950°F in around 15 minutes, thanks to the efficient burning of wood pellets. Cooking the same Margherita pizza took slightly longer to perfect at just over 2 minutes, as the wood-fired heat required more attention to avoid uneven spots. However, the payoff was worth it—the smoky aroma infused into the crust elevated the flavor, creating an authentic wood-fired experience. The pizza had a beautifully charred crust and a delightful smokiness that added depth to the classic Margherita.
Both ovens excelled in cooking times and delivered delicious results, but the experience of using each brought its unique advantages. The Koda 12 prioritized ease and consistency, while the Fyra 12 emphasized flavor and tradition.
How We Tested
To fairly evaluate the performance of the Ooni Koda 12 and the Ooni Fyra 12, we conducted a series of controlled cooking tests in the same setting. Both ovens were tested outdoors on a flat, heat-safe surface in my restaurant’s outdoor area. The weather conditions were consistent during the tests to avoid any external influence on heating or cooking performance.
We used the same batch of homemade Margherita pizza dough and identical fresh ingredients, including tomato sauce, mozzarella cheese, and fresh basil. This ensured that the only variables were the ovens themselves. Each oven was preheated according to the manufacturer’s instructions, with the Koda 12 running on propane gas and the Fyra 12 using high-quality wood pellets as fuel.
For consistency, we timed the preheating process for each oven to observe how quickly they reached the recommended cooking temperature of 950°F. Once preheated, we launched the first pizza into each oven and monitored the cooking time with a stopwatch. During cooking, we rotated the pizzas to achieve an even bake and carefully observed the browning of the crust, the melting of the cheese, and the overall doneness.
After the pizzas were cooked, we assessed their texture, flavor, and presentation, focusing on the crispness of the crust, the distribution of heat, and any unique characteristics imparted by the oven. This side-by-side testing provided a comprehensive understanding of each oven’s strengths and areas for improvement.
Final Thoughts
Ultimately, the choice between the Ooni Koda 12 and the Ooni Fyra 12 comes down to your personal preferences and cooking style. The Ooni Koda 12 offers unmatched convenience and consistent performance with its gas-powered setup, while the Ooni Fyra 12 delivers an authentic wood-fired experience with the added aroma and flavor that wood pellets bring to your pizza.
Both ovens are excellent in their own right and cater to different needs. If ease of use and quick setup are your priorities, the Ooni Koda 12 might be the better choice. On the other hand, if you enjoy the traditional wood-fired process and don’t mind a bit of a learning curve, the Ooni Fyra 12 is a fantastic option.
If you decide to purchase either of these amazing pizza ovens, I’d greatly appreciate it if you used my referral links. This helps support my blog at no additional cost to you. Here’s the link for the Ooni Koda 12 and for the Ooni Fyra 12.