5 Best Pizza Ovens of 2024, Tested and Reviewed
We tested 11 top-rated pizza ovens to find the very best for slinging pies in your own backyard.
Photo and Testing by Taylor Murray
Our Top Pizza Oven Picks
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Tested by Taylor Murray
Typically, we tend to order pizza delivered on the nights we don't feel like cooking. And why not? It's cheap, quick, and always hits the spot. But there's simply no substitution for a hot, fresh pizza straight out of the oven and made by hand. Sure, you can make a decent pizza in a home oven with a pizza stone, but it won't match what you can achieve in a pizza oven. "As far as pizza results, there is no comparing a traditional in-home oven to a pizza oven as the bake time and crust texture are only possible at high temperatures," Veronica Mclean, former sous chef of Roberta's Los Angeles and professional pizzaiolo, says. The high temperatures lead to rapid water evaporation, which results in the coveted balance of a crispy exterior and a soft, chewy interior. Toppings get crispy and charred without drying out and the bottom of the pizza will brown nicely thanks to the preheated pizza stone.
Despite the name, pizza ovens are made for more than just cooking pizzas. In addition to pizzas, these high-temperature ovens are also capable of cooking many other things, from thick cuts of beef to crusty sourdough bread to roasted vegetables. "Whether you get one that uses gas or wood fire, pizza ovens are great for a wide range of recipes," says Mclean. "I use one for roasting veggies or proteins on a tray much quicker than a traditional gas oven, and with great flavor and char."
Interest in home pizza ovens has been on the rise lately and with that, a whole new range of high-quality appliances designed to replicate the taste and texture of classic Neapolitan-style pies or New York slices. Some are wood-fired for that signature smoky taste, and others are powered by gas or electricity for ease, but all require a bit of an investment in terms of both cost and space. So, we wanted to know, which pizza ovens are the best? We proofed our dough and floured our peels to find out.
Photo and Testing by Taylor Murray
How We Tested
When testing these pizza ovens, we began by carefully examining each oven's manual, product specifications and construction quality. We noted whether the manual was easy or difficult to understand and weighed that against how tricky it was to actually set up the oven itself. We took notes on whether it was an indoor or outdoor oven, what type of fuel it required, the thickness of the pizza stone, the width of the opening and other crucial tech specifications.
Moving on to the actual testing, our first focus was temperature. We preheated each oven and, using an infrared thermometer, determined how uniformly each oven heated by checking various parts of its interior. It was crucial for the oven to achieve its suggested temperature as indicated in the product specs before we moved on to cooking. Our culinary journey began with two simple cheese pizzas, baked one after the other. This helped us gauge not only the evenness and speed of cooking but also how consistent the oven's performance was when tasked with back-to-back baking.
We also made another pizza topped with pepperoni and fresh bell pepper slices. Our attention here was to see how well the toppings cooked in relation to the rest of the pizza, ensuring that every bite was perfectly done. After our testing was complete and our palates satisfied, we finished by going over the cleaning process for each oven and any included accessories.
- Lightweight
- Affordable
- Great for beginners
- No accessories included
We made a lot of great pizzas during this test, but there was one oven that just stood out from all the others. The Solo Stove Pi Pizza Oven is perfectly designed to hit just the right spot between quality, performance and ease. While some pizza ovens have a bit of a learning curve when starting out, we found that the Solo Stove had simple, intuitive controls that almost anyone could use. It's essentially ready-to-use out of the box, and not too heavy to pick up and move around at just 30 pounds. When it came to actually cooking pizzas, we found that the design of the oven cooked the pizzas very fast, yet didn't burn the pizzas on the side facing the heat source if we took a few extra seconds to turn the pie. The oven was quick to heat up and didn't need any special cleaning when we were finished. You can choose between a wood or charcoal fuel source or dual-fuel wood and propane gas. Solo Stove offers a lifetime product warranty for this oven — if you had any doubts about its longevity.
- Weight 30.5 pounds
- Material Stainless steel
- Dimensions 20.5” diameter, 12” high
- Fuel Type Wood or propane
- Foolproof operation
- Compact design
- Affordable
- No outdoor use
- Longer preheat time
Not everyone has the space or lenient condo association rules to operate a wood or gas-powered pizza oven outside. Luckily, there are more than a few great indoor, electric pizza ovens. Of the three models we tested, the Cuisinart Pizza Oven Plus stood out for the simple, easy-to-use controls and the quality of the final pizzas. (Plus, it's the most affordable electric model we tested.) This countertop oven doesn't require any setup whatsoever to get started cooking. While hefty, it's not too heavy to prevent you from pulling it in and out of a cabinet or pantry when you want to use it, which is important to consider for most kitchens unless it's going to sit out permanently. It comes with a pizza peel and a deep dish pizza pan along with an integrated timer that doesn't turn off the oven when done, in case you want a bit more browning. While this oven can't produce Neapolitan pizzas in 90 seconds, it made extremely delicious, crispy New York-style pizzas in just seven minutes. The toppings had more time to soften and caramelize to just the right consistency and the crust was chewy without being dry or overcooked. It does take a bit of time to get preheated, but once it does it maintains the temperature for as long as you need it to.
- Weight 25 pounds
- Material Stainless steel and glass
- Dimensions 17.5" D x 19" W x 11" H
- Fuel Type Electric
- Easier heat maintenance than hardwood
- Portable
- Needs a lot of pellets to preheat and cook
- Tricky for beginners
Hardwood pellets are a relative newcomer to the culinary landscape. This fuel source is made of small, cylindrical pellets made from compressed hardwood sawdust and other wood byproducts. They're produced by applying high pressure to the wood residues, which causes the wood's natural lining to act as a binding agent, holding the pellet together without the need for any additional binders or additives. In other words, pure wood with a quicker light time. This eco-friendly fuel source has a high heat output with a consistent burn rate, which makes it a good option for pizza ovens.
The Ooni Fyra 12 operates on just pellets and it can be fully ready to cook smoky, delicious pizzas in just 15 minutes. This oven is lightweight enough to be portable, be it to a tailgate or a camping spot. Like other Ooni products, it comes with a five-year warranty (though it should last much, much longer thanks to a hardy stainless steel construction). Cooking with hardwood pellets can have a learning curve and it may take a few trials to perfect. We had some issues with pellets running out before we had a chance to refill them, so make sure to always keep an eye on the hopper when operating this oven.
- Weight 22 pounds
- Material Powder-coated carbon steel and stainless steel
- Dimensions 30” D x 29” W x 15” H
- Fuel Type Wood pellets
- Streamlined Neapolitan pizza experience
- Integrated thermometer
- Quick cooking
- Requires hands-on heat management
True pizza enthusiasts (and the True Neapolitan Pizza Association in Italy) know that wood is the only way to make the best possible pizza. All of the wood-fired pizza ovens we tested had a unique design for allowing you to maintain the fire inside the oven. The Ooni Karu 12G was undoubtedly the easiest. With an easily accessible hatch on the back, you can top up with extra wood or charcoal without having to reach your hand inside the hot oven. You can also use charcoal instead of wood and this oven also comes with a propane gas burner as an add-on.
We also liked the clear window on the oven door, which stays attached and acts as a shelf or rest when open. The integrated thermometer helped us keep an eye on the temperature and the thick 15mm cordierite baking stone on the bottom kept the base temperature nice and even, despite fluctuating heat levels coming from the burning wood. The flavor of the pizzas (which were done in less than two minutes each time) was unlike anything you can get from delivery. The chewy crust was perfectly crisp on the edges and bottom, a trait which disappeared as quickly as 10 minutes after baking. "I'm a big fan of cooking with wood fire and I really appreciate the design of the Ooni Karu 12G, which funnels heat and smoke in a way that’s easy to manage," says Drew Harper, owner of Harper Barbecue and Pitworks and the soon-to-be-opened restaurant of the same name in Costa Mesa, California.
- Weight 34.2 pounds
- Material Steel exterior, borosilicate door window
- Dimensions 30” D x 28” W x 16” H
- Fuel Type Hardwood or charcoal, optional gas attachment
- Best possible quality
- Multiple fuel choices
- Optional add-on attachments
- Heavy
- Expensive
The Gozney Dome is built to reach 950°F (and it does, we checked) with the powerful gas burner. Once the oven and ultra-thick stone floor are preheated, it can churn out pizzas in just 90 seconds. The interior of the Dome is roomy enough to cook a larger 16-inch pizza, multiple smaller pizzas at once, or to give you the freedom to move your pizza closer to or farther from the heat source. While this oven is simple enough to be used by the casual pizza hobbyist, it boasts a performance level that makes it suitable for many professional pizza operations.
"I chose the Gozney Dome because of how effective it is as baking Neapolitan-style pizza as well as other foods," says Zack Lopez, co-owner and operator of boyblue.la, a food pop-up specializing in pizza based in Los Angeles, who uses the Dome for his business. "I frequently use it to cook whole fish, other proteins and roast vegetables. With this oven, I'm able to fit more things in at the same time which helps me effectively put food out during my pop-ups."
The Dome comes standard with a digital thermometer and two temperature probes. During our testing, the built-in digital thermometer was within 25 degrees of what our manual infrared thermometer was reading during all temperature checks. You have your choice of dual fuel types: natural gas or propane. There's also an option for just wood if you're a pizza purist. The oven itself is made of steel with an enamel-coated exterior that's impervious to damage from UV rays and water, so it's guaranteed to last. It also comes with a five-year warranty.
- Weight 128 pounds
- Material Steel with enamel-coated exterior
- Dimensions 25” D x 29” W x 26” H
- Fuel Type Propane or wood
Photo and Testing by Taylor Murray
What to Consider When Buying a Pizza Oven
Fuel: First and foremost, the fuel type for the pizza oven — whether wood-fired, pellet, gas, electric or hybrid — will be the main aspect to consider. Electric types may be the only option for those limited to operating a pizza oven inside or on a patio with limitations about smoke or gas exhaust. Beyond the practical aspects, the fuel type will also significantly influence the flavor profile and cooking experience. It may come down to a preference for a traditional smoky taste or modern convenience.
Size: Size and capacity are also important points to consider, especially if the oven is meant for parties or larger gatherings. Ovens usually come in 12- and 16-inch sizes, which have pros and cons. Smaller ovens take up less room but aren't great for cooking multiple pies at a time or anything larger than a traditional Neapolitan-style pie. A larger oven will give you more space and options.
Design: Some pizza ovens need a stable surface with a certain amount of airflow around them (a full foot or more) to rest on while others come with stands. The oven's material will impact its durability, heat retention and overall performance.
Performance: When it comes to performance, a good oven should preheat quickly and cook pizzas evenly in a short span. Many modern ovens (both indoor and outdoor) can reach temperatures of 900° F, hot enough to cook a pizza in 90 seconds or less. Cost plays a role, but it's wise to view the purchase as an investment. The price should be weighed against the oven's features, build quality and expected lifespan.
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