As a restaurant chef with over 10 years of experience at Dequte Restaurant LironBoylston, I’ve had the privilege of working with various pizza ovens, including the Ooni Koda 12 and the Ooni Karu 12. In this comparison, I’ll dive into their performance 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 evaluate how long it takes to prepare a pizza. For a detailed look at my pizza oven testing process, you can check out my separate article.
To give you a quick introduction to these two models: The Ooni Koda 12 is a gas-powered pizza oven celebrated for its portability and ease of use, while the Ooni Karu 12 stands out for its multi-fuel versatility, allowing you to cook with wood, charcoal, or gas (with an optional burner attachment). Both ovens are excellent, but each offers unique advantages for different types of users.
Here, I’ve done an in-depth comparison of the Ooni Koda 12 vs. Ooni Karu 12, backed by my test results.
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Winner
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Loser
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Our Rating:
4.8
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Our Rating:
4.7
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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
- High-quality construction with a durable stainless steel exterior
- Versatile, capable of reaching 900°F in 15-20 minutes
- Compact dome shape
- Multi-fuel
- Lighter
- Cleaning the Karu 12 requires regular ash removal when using wood
- The wood-fired setup has a learning curve
Finally, if you decide to purchase one of these ovens, I’d appreciate it if you use my referral links. It helps keep my blog running at no cost to you. Thank you for your support!
Ooni Koda 12 VS Ooni Karu 12: Quality and Materials
| The Ooni Koda 12 boasts premium powder-coated carbon steel with ceramic insulation for exceptional heat retention and durability. |
The Ooni Karu 12 is made of robust stainless steel, designed to endure high temperatures and outdoor use, offering excellent longevity.
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Ooni Koda 12 VS Ooni Karu 12: Temperature Control
| With precise gas control, the Ooni Koda 12 consistently reaches 950°F quickly, making it incredibly user-friendly for both beginners and experts. |
The Ooni Karu 12 achieves up to 950°F, but managing wood or charcoal heat requires a bit of experience. The optional gas burner simplifies control.
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Ooni Koda 12 VS Ooni Karu 12: Shape
| The compact and sleek design of the Ooni Koda 12 enhances heat circulation, producing evenly cooked pizzas with minimal effort. |
The dome-shaped Ooni Karu 12 ensures good airflow and heat retention, with a chimney that efficiently directs smoke away from the cooking area.
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Ooni Koda 12 VS Ooni Karu 12: First-Time Usage Impressions
| Setting up the Ooni Koda 12 was quick and seamless, offering an intuitive and hassle-free cooking experience from the start. |
Using the Ooni Karu 12 for the first time was exciting but required a bit of trial and error to master the nuances of wood or charcoal fuel.
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Ooni Koda 12 VS Ooni Karu 12: Power Source
| Exclusively powered by gas, the Ooni Koda 12 offers consistent and reliable heat, making it perfect for effortless pizza-making sessions. |
The Ooni Karu 12 supports wood, charcoal, or optional gas, providing versatility but requiring more attention when using solid fuels.
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Ooni Koda 12 VS Ooni Karu 12: Size
| Weighing just 20.4 lbs, the Ooni Koda 12 is compact and highly portable, ideal for small spaces and easy outdoor setup. |
At 26 lbs, the Ooni Karu 12 is slightly heavier but remains portable. Its larger chamber accommodates versatile cooking styles, including pan pizzas.
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Ooni Koda 12 VS Ooni Karu 12: Ease of Cleaning
| The Ooni Koda 12 is simple to clean, with minimal soot or ash buildup thanks to its gas fuel. A quick wipe of the exterior and stone ensures it’s spotless. |
Cleaning the Ooni Karu 12 involves removing ash and soot from wood or charcoal, making it slightly more labor-intensive than the Koda 12.
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Pizza Cooking Test
In our pizza cooking test, the Ooni Koda 12 showcased its efficiency by heating up to its optimal temperature of 950°F in just 15 minutes. The Margherita pizza cooked beautifully in 2 minutes, with an evenly crisp crust and a soft, airy interior. The toppings were perfectly cooked, with golden, melted cheese and fresh flavors. The clean and consistent heat provided by the gas-powered flame delivered a balanced and precise cooking experience.
The Ooni Karu 12, on the other hand, reached its maximum temperature of 950°F in about 20 minutes when using wood as the fuel source. The Margherita pizza was ready in under 2 minutes, but it required careful attention to ensure even cooking. The result was a delicious pizza with a crispy crust and a distinctive smoky flavor that added depth to the overall taste. The wood-fired element provided an artisan touch, though managing the flame demanded a bit of skill to prevent overcooking.
Both ovens excelled in producing great-tasting pizzas, but the Ooni Koda 12’s consistency and ease of use gave it a slight edge, while the Ooni Karu 12 offered a more hands-on, authentic wood-fired cooking experience.
How We Tested
To thoroughly evaluate the performance of both the Ooni Koda 12 and the Ooni Karu 12, we conducted side-by-side tests using the same recipe and ingredients. Our focus was on consistency, ease of use, and the overall cooking experience. At my restaurant, Dequte Restaurant LironBoylston, we tested both ovens under the same conditions to ensure a fair comparison.
For each oven, we used a classic Margherita pizza recipe to highlight the ovens’ ability to achieve an ideal balance of crispy crust, bubbling cheese, and fresh tomato flavor. The dough was prepped uniformly, and the same high-quality toppings were used.
The preheating process was timed to measure how quickly each oven reached its optimal cooking temperature. We carefully monitored the ovens’ ability to maintain consistent heat throughout the cooking session. Each pizza was rotated during cooking to ensure even results and to test the practicality of the ovens’ designs.
The pizzas were judged on appearance, texture, and flavor, with particular attention paid to the evenness of the cook, the quality of the crust, and how well the toppings melded together. Cleanup and maintenance after each cooking session were also evaluated to understand the effort required for ongoing use.
By testing both ovens in a real-world restaurant setting, we gained valuable insights into their strengths and differences, allowing for an in-depth comparison that showcases their unique attributes.
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:
4.7
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Pros:
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Pros:
|
|
Cons:
|
Cons:
|
- Good-quality materials like powder-coated carbon steel
- Extremely lightweight
- Easy to clean
- Compact design
- Strictly gas-powered
- High-quality construction with a durable stainless steel exterior
- Versatile, capable of reaching 900°F in 15-20 minutes
- Compact dome shape
- Multi-fuel
- Lighter
- Cleaning the Karu 12 requires regular ash removal when using wood
- The wood-fired setup has a learning curve
Ultimately, the choice between the Ooni Koda 12 and the Ooni Karu 12 depends on your preferences and cooking style. Whether you value the simplicity and convenience of the Koda 12 or the versatility and wood-fired charm of the Karu 12, both ovens offer excellent results. If you decide to purchase one, I would greatly appreciate it if you use my referral links. They allow me to earn a small commission at no extra cost to you, helping to support my work and reviews. You can check out the Ooni Koda 12 here and the Ooni Karu 12 here. Thank you for your support!