Ooni vs Ninja pizza ovens

Two different ideas of a pizza oven

An Ooni is a pizza oven first. The Koda 12 is a small gas oven with a stone floor and a burner at the back. Flame rolls over the low dome and cooks the top while the hot stone cooks the base. That is the classic Neapolitan setup, and it is why pizza is ready in about a minute once the oven is hot.

A Ninja is an electric outdoor cooker that happens to be very good at pizza. Elements heat the stone and the chamber, and the controls set the temperature for you. The Woodfire adds a small pellet box that burns hardwood pellets for smoke flavour, not for heat. The Artisan drops the smoke and adds air frying and a prove setting. Both need a weatherproof outdoor socket.

Side by side

The table uses figures from the amazon.co.uk listings. Ooni sells many other models, so treat the Koda 12 as the entry point to the brand rather than the whole range.

Heat and bake time

Temperature is the biggest difference. At around 500°C on the stone and with flame overhead, the Koda bakes a thin, wet Neapolitan dough in about a minute, with a puffy, leopard-spotted rim. That speed also means you have to turn the pizza every 15 to 20 seconds, because the side nearest the burner cooks faster. See how to use a turning peel.

The Ninjas top out at 370°C. That is still far hotter than a kitchen oven, and it is enough for a crisp, well browned pizza in two to three minutes. Ninja says no turning is needed, and the presets for thin, New York and pan styles take out the guesswork. You get a slightly drier, crunchier crust than a flame oven gives, which plenty of people prefer.

Where you can use each one

An Ooni gas oven needs a propane bottle, a regulator and hose, and open air. It works anywhere you can safely put a gas bottle: a patio, a campsite or a friend's garden. It is never for use indoors or in a garage. Our guide to what gas a pizza oven needs covers bottles and regulators.

A Ninja needs mains power. That rules out the beach but makes it handy on a patio or covered terrace near an outdoor socket, and there is no bottle to refill. Ninja sells both as outdoor appliances, so keep them out of the rain and follow the manual on clearances. Electric ovens also suit people who dislike handling gas.

Note:Gas pizza ovens are for outdoor use only. Use an outdoor-rated socket with RCD protection for electric outdoor ovens and never run them from an indoor extension lead.

Versatility and running energy

If you want one outdoor cooker that does more than pizza, Ninja has the edge. The Woodfire roasts a joint of up to 5 kg, smokes ribs low and slow and dehydrates. The Artisan bakes bread, air fries wings and proves dough. An Ooni can sear steak or roast vegetables in a cast iron pan, but its strength is fast, high heat.

On energy, the Artisan is listed at 1,760 W. A pizza session of an hour with preheat uses roughly 1 to 2 kWh depending on how long the elements cycle. A gas oven burns propane instead, and use depends on burner setting. Neither is expensive to run for a few pizza nights a month.

Which to choose

Pick an Ooni if pizza is the point, you want the fastest bake and the most authentic rim, and you are happy managing a flame and turning the pie. Pick a Ninja if you want a plug-in oven that works with the press of a button, cooks other food well and avoids gas bottles.

For more flame ovens, see our best gas pizza ovens. For plug-in models, including the Ninjas, see best electric pizza ovens.

Frequently asked questions

Is Ninja or Ooni better for beginners? Ninja is easier at first because presets set the heat and no turning is needed. Ooni has a steeper learning curve but rewards practice with faster, puffier pizza.

Can you use a Ninja pizza oven indoors? Ninja sells the Woodfire and Artisan as outdoor ovens. Follow the manual; for a kitchen, look at an indoor countertop model instead.

Does the Ninja Woodfire use pellets for heat? No. The heat is electric. The pellets burn in a small box to add smoke flavour, per Ninja's listing.

Which makes a more authentic Neapolitan pizza? A flame oven like the Koda gets hotter and bakes faster, which is closer to the Neapolitan style. A 370°C electric oven gives a crisper, slightly drier crust.