As a restaurant chef with over 10 years of experience at my own kitchen, Dequte Restaurant LironBoylston, I’ve tested a wide range of pizza ovens under real working conditions. In this comparison, I’ll be looking at the Ooni Koda 2 and the Bakebros 14—two gas-powered models I’ve personally used in my kitchen. I evaluated them based on quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and most importantly, how they performed in a real pizza cooking test. (If you’re interested in the full testing process, check out my article: “How I Test Pizza Ovens.”)
The Ooni Koda 2 is Ooni’s latest high-performance gas oven, known for its cutting-edge heat distribution and smart-ready features.
The Bakebros 14 is a budget-friendly 14-inch gas pizza oven that aims to deliver fast heat-up and solid performance at a lower price point.
I’ve compared the Ooni Koda 2 and the Bakebros 14 in detail in this article, using my own test results.
Lastly, a quick note: this article contains referral links. If you decide to purchase through them, I’ll earn a small commission at no extra cost to you—your support helps keep this blog alive and lets me continue testing and reviewing ovens like these.
Ooni Koda 2 VS Bakebros 14: Quality and Materials
| The Ooni Koda 2 is constructed with premium die-cast aluminum and features a thick cordierite stone. It feels solid and built for long-term performance, even in a demanding kitchen. |
The Bakebros 14″ Outdoor Pizza Oven uses lightweight stainless steel. While it’s durable enough for casual use, it lacks the weight and solid construction found in higher-end ovens like the Ooni Koda 2.
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Ooni Koda 2 VS Bakebros 14: Temperature Control
| With its G2 Gas Technology™, the Ooni Koda 2 reaches 950°F in just 15 minutes and maintains consistent, even heat. Its temperature can be monitored precisely using the optional Ooni Connect™ hub. |
The Bakebros 14″ Outdoor Pizza Oven claims to reach 900°F in 20–30 minutes. It delivers strong heat but requires more manual monitoring and pizza rotation to avoid uneven cooking.
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Ooni Koda 2 VS Bakebros 14: Shape
| The Ooni Koda 2 has a sleek rectangular shape designed for optimal airflow and heat retention. Its compact footprint doesn’t sacrifice cooking space or performance. |
The Bakebros 14″ Pizza Oven has a compact, rounded design that supports even top-down heating. However, its usable cooking space feels tight for pizzas over 12″, despite its 14″ name.
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Ooni Koda 2 VS Bakebros 14: First-Time Usage Impressions
| Setup for the Ooni Koda 2 was seamless—under 10 minutes from box to ignition. The build quality and user interface feel refined and professional. |
The Bakebros 14″ Outdoor Pizza Oven took just 5 minutes to set up. It’s very user-friendly, but the materials felt lighter and slightly less refined than the Ooni Koda 2.
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Ooni Koda 2 VS Bakebros 14: Power Source
| The Ooni Koda 2 is gas-only, designed for plug-and-play performance. It connects quickly to propane and delivers consistent results without the need for fuel refills. |
The Bakebros 14″ Pizza Oven also uses propane (LPG), offering reliable heat. It’s easy to hook up and operate, though maintaining consistent performance may require closer attention.
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Ooni Koda 2 VS Bakebros 14: Size
| The Ooni Koda 2 weighs 35 lbs and features a 14″ stone, making it ideal for patios and portable enough for travel. Foldable legs enhance its compactness. |
The Bakebros 14″ Outdoor Pizza Oven weighs about 39.5 lbs. Its external dimensions are compact, but interior space is tight—best suited for 12″ pizzas despite the name.
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Ooni Koda 2 VS Bakebros 14: Ease of Cleaning
| The Ooni Koda 2 is low maintenance. Its gas-only design means no ash, and its pyrolytic cleaning at high heat makes post-cook cleanup quick and easy. |
The Bakebros 14″ Pizza Oven is also easy to clean. Its stone and mesh disc are removable, and the stainless steel exterior wipes down easily—but lacks a high-heat self-cleaning feature.
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Pizza Cooking Test
To evaluate performance in real-world conditions, I tested both ovens using the same dough and ingredients to make a classic Margherita pizza—an ideal benchmark for crust quality, heat distribution, and cook time.
The Ooni Koda 2 heated up to 950°F in exactly 15 minutes, thanks to its G2 Gas Technology™. I launched the pizza directly onto the stone and, without needing to rotate or adjust anything, it was fully cooked in just 60 seconds. The crust was evenly blistered, with a light char and airy interior. The cheese was perfectly melted without overcooking the sauce—exactly the kind of result I expect in a professional kitchen.
The Bakebros 14″ Outdoor Pizza Oven took a bit longer to preheat, reaching its peak temperature of around 900°F in 25 minutes. I used the included mesh disc to launch the pizza, but quickly noticed the need to rotate it mid-cook to avoid uneven browning. The pizza was ready in 60–70 seconds, and the result was very respectable. The flavor was solid, with a nicely browned top and a decent bottom crisp—though not quite as uniform as what I achieved with the Ooni Koda 2.
Conclusion: Both ovens cooked a Margherita in around one minute, but the Ooni Koda 2 delivered more consistent results with less hands-on effort. The Bakebros 14″ Pizza Oven performed well, but required more active management to hit the same level of quality.
How We Tested
To ensure a fair and consistent evaluation, I tested both the Ooni Koda 2 and the Bakebros 14″ Outdoor Pizza Oven in my working kitchen at Dequte Restaurant LironBoylston, where I’ve spent over a decade refining pizza techniques under real kitchen conditions.
For each oven, I used the same batch of dough, identical toppings, and followed the same process. My benchmark recipe was a classic Margherita pizza—simple, balanced, and perfect for assessing heat distribution, stone performance, and overall bake quality.
I measured preheat times using an infrared thermometer aimed at the center of the stone surface. Each oven was given multiple test rounds to assess how well they retained heat when baking consecutive pizzas. I also tracked how long each pizza took to cook and noted whether rotation or manual adjustment was necessary mid-bake.
Alongside performance, I paid attention to ease of setup, control responsiveness, and how much attention each oven required during use. After cooking, I evaluated the crust texture, cheese melt, and overall flavor—just like I would for a paying customer.
This was not a quick backyard test—it was a structured, hands-on, side-by-side trial in a professional environment. If you want a deeper dive into my full evaluation method, feel free to read my article “How We Test Pizza Ovens.”
Final Thoughts
Both the Ooni Koda 2 and the Bakebros 14″ Outdoor Pizza Oven offer solid performance and are capable of producing delicious pizzas. The Ooni Koda 2 stands out for its precision, consistent heat, and professional-level results with minimal effort—making it a top choice for those who want reliability and speed. Meanwhile, the Bakebros 14″ Pizza Oven delivers impressive heat and solid cooking results at a more accessible price point, especially for those willing to put in a little more hands-on work.
At the end of the day, it’s your choice which oven fits your cooking style, budget, and backyard setup better.
If you decide to buy one, I’d greatly appreciate you using my referral links—it won’t cost you anything extra, and it helps support my blog and continued hands-on testing.
Here’s the Ooni Koda 2 referral link and the Bakebros 14 referral link. Thank you!