6 Best Indoor Pizza Ovens of 2026, Tested and Reviewed

Ooni pioneered the portable outdoor pizza oven category, and the Volt 2 is its foray into electric pizza ovens. We'll admit we got off on the wrong foot with the Volt 2: When we unboxed it, we discovered the stone had cracked in transit. This might've been a dealbreaker except that this oven has such great features and performs so well that it still earned a spot as our favorite oven. Sleek and simply designed, with a nice large viewing window and a digital display with a dial, the Volt is suitable for pizza newbies and tinkerers alike.

It has custom presets for a variety of pizza styles, and even a low-temperature setting for proofing dough. The Neapolitan setting has a "boost" feature that mimics a wood-fired oven's flames with an initial blast of heat. The company's "Pizza Intelligence" Technology adjusts the interior temperature for consistent results, and the upper heating element can be increased to brown toppings and crust.

In our test, the Ooni Volt 2 preheated to the highest temperature — 800°F —in just 25 minutes, and a temperature check showed it was indeed screaming hot and ready to go. The homemade pizzas took just over four minutes to cook, turning each once. The results were just as good as brick-oven pizzerias: chewy, puffy crust, bubbling cheese, pepperoni curled and charred a bit. The oven doesn't have a "frozen pizza" setting like some of the others we tested, so we used the pizza in oven mode at 425°F. The pizza took about 15 minutes for the cheese to get bubbly and the crust to become beautifully crisp.

We liked the ease in using the controls, the live temperature reading and the way the temperature balance can be fine-tuned. A drawback is that the upper and lower heating elements cannot be controlled separately, but we found the presets and the boost and crisping intensity functions yielded top-notch results. As for that cracked stone, Ooni's excellent customer service sent a replacement in less than a week.

The Piezano Electric Indoor Pizza Oven is proof positive that it's not necessary to spend hundreds of dollars on a space-hogging pizza oven. This little appliance is under $150, can be stored in a cabinet and delivers just as good results as some of the higher-end models we tested. The Piezano has a clamshell design, with a domed, hinged lid with a viewing window. The pizza stone is set into a metal ring with folding handles on either side so it can be lifted out of the oven, a construction that might protect the stone from cracking. This oven doesn't have any presets, but the upper and lower heating elements can be controlled independently, allowing users to fine-tune their pizza baking.

Because of its small size, the oven preheated quickly, getting to 750°F in less than 20 minutes. We used the included wooden pizza peel to launch our homemade pizzas. This unusual peel is basically two halves of a circle, and the pizza launches by separating the halves and setting the pizza onto the cooking surface. This worked surprisingly well; we were able to center the pizza perfectly on the stone, and it was also helpful in rotating the pizzas during cooking. The only issue is that the two-piece peel must be carried with both hands, making it difficult to make pizzas without a helper to open the oven.

Our homemade pizzas took about four and a half minutes to cook through, giving them a quarter turn a couple of times because there was an obvious hot spot that was browning the crust faster in some parts. The resulting pizzas turned out great: Cheese was fully melted and the crust chewy and browned. For the frozen pizza, the manual strangely says to allow the pizza to thaw before cooking. We cooked it at 425°F for about 12 minutes. The crust was noticeably darker on one side, but it had a nice crisp texture, and the cheese was fully melted and bubbly.

The Breville Pizzaiolo Pizza Oven claims to replicate the heating performance of a brick oven with a combination of conductive, radiant and convective heating. It has Breville's trademark high-end look, with a stainless steel body, a viewing window and simple dial controls. The 12-inch round stone is set on a frame that partially pulls out when the door is opened for easy access to launch, rotate and remove pizzas. The oven has multiple presets, but also can be switched to manual mode for those who like to tweak their pizza-making process. In manual mode, the upper and lower temperatures can be controlled separately. We liked that the oven comes with a magnetic panel that fits over the display when manual mode is in use to show the temperature setting rather than the programs.

Preheating took about 18 minutes, and a reading of the stone showed it was around 690°F at its hottest. We were concerned that launching the pizza onto the round stone would be difficult, but it was easy using the included peel, and a bumper around the back of the stone holds the pizza in place to slide the peel under it for removal. We noticed a slight unevenness in cooking, but rotating the pizzas got an even browning. The homemade pizzas came out with crisp, chewy crusts and slightly bronzed cheese, and the pepperoni got the ideal "cupping" and charred edges. The performance of the frozen pizza setting really shone. It took about 14 minutes for a tender-yet-crisp crust and bubbly, slightly browned cheese. With the ability of this oven to be used manually or with the presets, it's a good choice for pizza makers of all abilities.

By far the most beautiful of all the pizza ovens we tested, the GreenPan Stanley Tucci Pizza Oven has an elegant domed design and a powder-coated finish available in five designer colors. It was also the only oven to come with a cover. This appliance is designed more like a traditional oven; dials control the temperature and set the timer, but there are no presets. A button turns the rotate function on and off, and another button sets the "Boost" feature, which ramps up the temperature for up to two minutes and can be altered to give a blast of heat from the top or bottom heating elements, or both at once. This oven is designed to be used indoors and outdoors, though the company advises against using it during rain, snow or humidity. Best of all, the round stone sits on a turntable that slowly rotates while cooking for an evenly cooked pie without having to open the oven and turn it.

We cooked the frozen pizza first, using the pizza's recommended temperature of 450°F and cooking time of 13 to 15 minutes. After 13 minutes, the pizza was browner towards the crust, so we tried the boost mode. Unfortunately, it was during this cycle that the stone cracked! Unlike square stones that sit on a stationary surface and that can be pieced together if they're broken, the turntable made it difficult to use the pizza oven with a cracked stone. Nonetheless, we made pizzas that would fit on the remaining part of the stone to test how the oven functioned with homemade pizzas. For the cheese pizza, it took about five minutes at 600°F to yield a pizza with bubbling cheese and a chewy crust sporting a few charred spots.

The pepperoni pizza also fared well. The GreenPan oven did the best job at making the pepperoni curl and char on the edges, a classic sign of an artisan pizza. Thanks to the revolving stone, the pies cooked uniformly and required less babysitting than other ovens that required the cook to rotate the pie partway through cooking. As for the broken stone, we didn't find any reviews complaining about similar issues, so it could be our stone was defective. But we'd recommend thawing frozen pizzas before use and perhaps investing in a backup stone (available on GreenPan's website), just in case.

The Frigidaire Electric Indoor Pizza Oven is a sturdy, compact oven that earns its spot on the counter as a true second oven. It has an air fryer function (with presets for fries, vegetables, fish, wings and steak) — yet, oddly, no air fryer pan is included. And it has an oven function with presets for warm, broil, toast, bake, grill or manual use. The pizza settings, meanwhile, include spots to program custom settings, as well as presets for Neapolitan, thin crust, New York, pan pizza and frozen pizza. The design is sleek, with a digital touchscreen display that illuminates when the oven is turned on, and viewing windows in the front and on top.

Preheating took about 25 minutes to get to around 680°F, shy of the promised 700°F. We launched a homemade cheese pizza using the Neapolitan setting, which programs the oven to cook at 700°F for the upper heating element and 660°F for the lower one. It was easy to launch, and we loved the overhead viewing window to make sure the pizza was centered and to monitor its progress. We rotated the pizza after two minutes, and it was done less than two minutes later. It didn't seem like there were any hot spots; the crust was browned uniformly, and the cheese was melted and bubbling. For the pepperoni pizza, we tried not rotating the pizza, and it cooked evenly in just three minutes.

The frozen pizza setting on this oven claimed the pizza would be done in just five minutes. We were surprised to discover it actually did cook the frozen pie this quickly, though next time we'd increase the bottom temperature to get a crisper crust. One thing we didn't care for is how the heating element turns off when the door is opened to rotate or check on its contents, which causes it to go back into preheat mode. We recommend using a separate timer in case the timer pauses while the oven preheats. This, and the perplexing lack of an air-frying pan, were the main detriments to this affordable and multifunctional appliance.

Right from the start, the Chefman Indoor Pizza Oven impressed us with its newbie-friendly features. A sticker mounted over the control panel acts as a quick-start guide, pointing out the various controls and programs on the digital display. While the sticker must be removed before cooking, the detailed instruction manual takes up from there, explaining the different pizza styles and what each setting does.

After preheating for 20 minutes, the oven fell shy of its promised maximum temperature of 800°F, with the stone measuring around 700°F. We launched a homemade cheese pizza and turned it once. The manual said it might take as long as seven minutes, but it only took four minutes for a slight char on the underside of the crust, bubbly cheese and a few blistered spots. The pepperoni pizza had similar results. In both cases, we noticed a distinct hot spot close to the front of the oven, so turning the pizzas is necessary for an even cook.

The frozen pizza also cooked a little unevenly, but the crust browned nicely, and the cheese melted completely. We liked the variety of settings and how easy the controls are to understand for this pizza oven, making it ideal for those starting out, while the ability to manually adjust upper and lower heating elements is a benefit when the pizza chef is ready to experiment.