As a restaurant chef with over 10 years of experience at my own kitchen, Dequte Restaurant LironBoylston, I’ve tested countless pizza ovens to find the ones that actually deliver results in real-world use. In this article, I’m comparing the Ooni Koda 2 and the Cru Oven Model 32—two very different ovens I’ve used extensively in my professional kitchen.
I evaluated both models based on their quality and materials, temperature control, shape, first-time usage impressions, power source, size, ease of cleaning, and of course, how long it takes to cook a real Margherita pizza in each. If you’re curious about how I test pizza ovens in-depth, feel free to check out my separate article explaining my full review process.
The Ooni Koda 2 is a sleek, gas-powered pizza oven known for its smart G2 Gas Technology™, fast heat-up time, and simplicity.
The Cru Oven Model 32, on the other hand, is a premium wood-fired oven handcrafted in Portugal, offering a more traditional and artisanal cooking experience with serious firepower.
In this article, I’ve provided a detailed comparison of the Ooni Koda 2 and the Cru Oven Model 32 based on my hands-on tests.
Finally, just a heads-up—this article contains referral links. If you decide to buy one of these ovens using my links, I’ll earn a small commission at no cost to you. It’s a simple way to support this blog and help keep independent reviews like this going. Thanks!
Ooni Koda 2 VS Cru Oven Model 32: Quality and Materials
| The Ooni Koda 2 is crafted with durable die-cast aluminum, offering a sleek and weather-resistant exterior. The pizza stone is 50% thicker than the previous Koda 12 model, ensuring excellent heat retention and longevity. |
The Cru Oven Model 32 is made in Portugal from dual-layer 304 stainless steel with ceramic fiber insulation and Cordierite stones. While high-quality, it’s slightly heavier and bulkier than the Ooni Koda 2.
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Ooni Koda 2 VS Cru Oven Model 32: Temperature Control
| The Ooni Koda 2 excels with its G2 Gas Technology™, reaching 950°F in just 15 minutes. This gas-only oven maintains even heat across the stone, reducing hot spots for consistent results. |
Cru Oven Model 32 can reach 900°F but takes around 40 minutes to do so. Maintaining temperature requires more attention, and reheating between pizzas is often necessary, unlike the steady Ooni Koda 2.
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Ooni Koda 2 VS Cru Oven Model 32: Shape
| Ooni Koda 2 features a compact rectangular shape designed for gas efficiency and optimal airflow. The sealed chamber and tapered burner design help retain heat evenly across the pizza surface. |
The Cru Oven Model 32 has a barrel-shaped, stainless-steel body that allows even air circulation, but the wide opening can cause heat loss, especially compared to the tighter design of the Ooni Koda 2.
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Ooni Koda 2 VS Cru Oven Model 32: First-Time Usage Impressions
| Using the Ooni Koda 2 for the first time is a smooth experience—just plug it into a propane tank, ignite, and you’re cooking. Setup takes less than 10 minutes, making it very beginner-friendly. |
First-time use of the Cru Oven Model 32 is easy in setup but has a longer learning curve due to wood fire management. It took 40 minutes to preheat versus the Ooni Koda 2’s 15 minutes gas ignition.
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Ooni Koda 2 VS Cru Oven Model 32: Power Source
| The Ooni Koda 2 runs exclusively on propane gas, making it a reliable and clean power source. This design enhances ease of use, especially for users who prefer a no-hassle cooking setup. |
The Cru Oven Model 32 uses wood or charcoal as fuel. While this gives authentic smoky flavor, it requires more effort than the Ooni Koda 2’s gas-only operation.
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Ooni Koda 2 VS Cru Oven Model 32: Size
| At 35 lbs, the Ooni Koda 2 is lightweight yet sturdy. Its compact footprint and foldable legs make it a great fit for patios, backyards, or even portable outdoor cooking. |
The Cru Oven Model 32 is heavier at 56 lbs and larger in size. Its wide door and tall interior make it suitable for varied dishes but less portable than the Ooni Koda 2.
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Ooni Koda 2 VS Cru Oven Model 32: Ease of Cleaning
| The Ooni Koda 2 is very easy to clean. Its gas-only design means no ash or soot. The pyrolytic cleaning effect at high heat burns off residue, and a simple wipe-down finishes the job. |
Thanks to its removable dome, the Cru Oven Model 32 is easy to clean, but the process is more hands-on compared to the wipe-and-go design of the Ooni Koda 2.
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Pizza Cooking Test
To fairly compare both ovens, I used the same ingredients and recipe for a classic Margherita pizza in both the Ooni Koda 2 and the Cru Oven Model 32.
The Ooni Koda 2 heated up impressively fast—reaching 950°F in just 15 minutes, thanks to its G2 Gas Technology™. Once preheated, the Margherita pizza was fully cooked in about 60 seconds. The result? A beautifully blistered crust with a soft, airy interior, evenly melted cheese, and subtle char on the underside—exactly what you want in a Neapolitan-style pizza. The even heat distribution really made the difference, delivering consistent results across the entire pizza.
On the other hand, the Cru Oven Model 32 took longer to preheat, needing around 40 minutes to reach close to 900°F. When it was ready, it cooked the same pizza in about 90 seconds to 2 minutes. The pizza had a nice wood-fired flavor, with a slightly smokier and more rustic taste compared to the Ooni. The crust was a little less uniform, requiring more rotation during the bake, but still turned out delicious with that classic crackle and chew.
Both ovens produced high-quality results, but the Ooni Koda 2 delivered faster, more predictable cooking with less effort, while the Cru Oven Model 32 offered a more hands-on, artisanal feel with wood-fired charm.
How We Tested
Here’s how we tested both the Ooni Koda 2 and the Cru Oven Model 32 to ensure a fair and professional comparison. As a chef with over a decade of experience at Dequte Restaurant LironBoylston, I followed the same hands-on approach for each oven. I began by unboxing and assembling both ovens, noting the setup time and initial build impressions. Then, I preheated each oven to its maximum recommended temperature and tracked how long it took to reach that point.
For consistency, I used the same dough recipe and fresh Margherita toppings across both ovens. I cooked multiple pizzas in a row to evaluate not just the first pizza, but also how well each oven maintained its heat during repeated use. I observed flame consistency, heat distribution across the stone, and how evenly the crust cooked—from the edges to the center.
Lastly, I documented cleaning time and effort after a full session, focusing on soot buildup, ash disposal (for the Cru), and how easy it was to maintain each oven for the next use. All results are based on real cooking sessions—not lab conditions—which gives this comparison a grounded, real-world perspective.
Conclusion
At the end of the day, whether you go with the Ooni Koda 2 for its fast heat-up time, precision, and modern gas-powered convenience—or prefer the Cru Oven Model 32 for its hands-on, wood-fired experience and spacious design—it truly depends on your cooking style and what kind of pizza journey you’re after.
If you decide to buy one of these ovens, I’d really appreciate it if you use my referral links. It helps support my blog at no extra cost to you.
Here’s the link for the Ooni Koda 2 referral link and the Cru Oven Model 32 referral link. Thank you!