Homemade pizza recipes taste better when made with the right pizza tools. Pizza ovens are an efficient way to achieve high-quality pizza at home, and they’re the perfect accessory for any well-stocked outdoor kitchen. There are several types to choose from, including built-in brick, wood-fired models, and portable gas-powered pizza ovens. The key to a good pizza oven is high heat. If you’re not reaching at least 700°F on the cooking surface, you won’t achieve the right bake on your dough. Traditional convection ovens will do fine for pizza in a pinch, but great at-home pizza ovens can take them to that restaurant-level result right in your backyard.
If you want to step up your at-home pizza cooking technique, look for an oven that’s hot, portable, and easy to assemble or set up. To help you find the best pizza oven available, we tested some leading models, comparing 22 outdoor pizza ovens and pizza oven attachments. We cooked up dozens of pizzas back-to-back to assess pre-heating time, temperature consistency, general convenience, and ease of use.
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The Ooni Koda 16, now almost synonymous with tabletop pizza ovens, is the most reliable and user-friendly pizza oven we’ve tested among dozens of products and after making hundreds of pizzas. It’s one of the easiest to use and assemble of all the models we tried — just take it out of the box and open the legs. Once it was hooked up to the gas and ignited, we found that the heat was consistent from the back of the oven to the front (a tall order for most ovens). It took about 25 minutes to heat up to the ideal temperature, and we cooked our pizzas in a lightning-fast 75 seconds — less than the 90 seconds that Ooni touts for average cook time.
One caveat for this model is you’ll need to be mindful about turning the pizza (those flames are HOT), but the large oven opening makes it easy to maneuver the pies. We love Ooni’s pizza gloves (which double as grill gloves) for extra heat protection. We had far more control over the finished product with the Ooni Koda than all other models we tried, which is critical for a quality pizza oven. Though it’s a heavy-duty gadget, it’s still lightweight enough for one person to move. It’s a fantastic option for pizza enthusiasts looking for their next favorite gadget, and its convenience is undeniable for everyday use. For speed combined with heating power, crust consistency, and ease of use, all at a relatively good price tag, nothing else quite compares to the Koda 16.
Fuel source: Gas | Pizza Diameter: 16 inches | Temperature range: Up to 932°F
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You’re limited to 12-inch pizzas, so feeding groups will take more time, especially if you’re cooking with wood or charcoal.
This nifty pizza oven from Ooni is small enough to be portable and can operate on wood, charcoal, or gas (with a burner attachment), so you can customize your cooking experience. The 12G is an upgraded version of the popular Ooni Karu 12, adding a built-in temperature gauge, rubber grips on the feet, a cool-touch door handle, and a borosilicate glass door. Keeping the door closed and the chimney open lets the oven reach and maintain temperatures up to 950°F, while opening the door allows heat to escape. A redesigned burner tray encourages airflow for wood and charcoal.
Because the stone gets incredibly hot, we rotated pizzas every 20 to 30 seconds to avoid burning. It’s not a hands-off process, but we found it easy for the oven’s small size, as the drop-down door leaves plenty of room for a pizza peel to slide in. Still, we had mixed results with the dough, finding that homemade fared better than store-bought, which needed more heat to fully cook. You’ll probably go through a learning curve with cook time and heat control like we did, but overall, it’s easy to use. Lighting it is similar to lighting a grill. Ooni recommends using firestarters for lump charcoal or wood. For gas, turning a dial adds propane to the line and ignites a spark.
The lightest pizza oven we tested, the Karu 12G weighs just over 34 pounds. Its legs fold down, but the height of the chimney keeps it from being compact, so you may need to detach it for storage or traveling. Compared to the portable Roccbox, we preferred its overall design and chimney damper for heat control. While the propane burner attachment ($99 on Amazon) ups the initial cost, it’s worth buying if you want a quicker option.
Fuel source: Wood, charcoal, or gas | Pizza Diameter: 12 inches | Temperature range: Up to 950°F
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If you want to fire up Neapolitan-style pizza at home, consider the beginner-friendly Gozney Dome your best bet. We love that this sizable oven gives us space to make multiple pies. Extra space also means more control over direct heat exposure because you can keep the pizza near the fire or move it to a slightly cooler part of the oven. It takes a long time to heat up but easily retains a consistent temperature throughout the cooking process. It produced pizzas with melted toppings and crisp crusts all around. Gas, of course, is still the fastest route to cooked pizza, and the dual-fuel Dome gives you that option with a gas burner and regular. We tested the propane version, but Gozney makes one for natural gas, too.
The Dome’s digital thermometer gives precise temperature readings throughout cooking and regulates air flow controls, allowing for proper ventilation. Its water-resistant, UV-stable, ceramic-bonded outer coating is durable enough for outdoor use in all types of weather. Keep in mind that this is not a portable option. If you want to be able to move it freely, you’ll need to purchase the stand separately. Despite its size, however, we found it easy to use and assemble. The price is equally hefty, but if you’re serious about your pizzas and outdoor kitchen, it’s a true upgrade.
Fuel source: Wood or gas | Pizza Diameter: 16 inches | Temperature range: Up to 950°F
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With the Arc, Gozney scaled down the design of the Dome and removed its wood burner and flue for a more compact form. Quicker cooking is the main advantage of a gas pizza oven; controls for ignition and gas flames add to the Arc’s convenience. We found it easier to use than the brand’s Roccbox, which we reviewed as a strong contender. A digital thermometer at the front leaves no question about temperature, and an open damper lets out smoke and heat.
The stone reached 750°F in just 24 minutes, and pizzas needed no more than 4 minutes to cook. The flame sits on the left side of the oven, so we turned the pizza every 20 seconds in our tests. A mouth almost as wide as the Dome’s — a 1.3-inch difference — leaves room for this. The Arc’s results were some of the most consistent in our tests. Mozzarella and ricotta both browned evenly, pepperoni crisped without burning, and vegetables roasted nicely. The crust turned golden and developed spots on the top, but the bottom of every pizza looked pale. Homemade dough cooked better than store-bought.
While it’s compact, the Arc’s weight of 47.5 pounds (heavier than the average portable grill, for comparison) and the need for a propane tank rule it out as a conveniently portable option for us. We tested it with Gozney’s Arc Pizza Oven Stand, which let us wheel it around easily. We like the height of the stand for accessing the oven, and a lower shelf keeps the propane tank out of the way of children and pets.
Fuel source: Gas | Pizza Diameter: 14 inches | Temperature range: Up to 950°F
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Everdure makes some of the sleekest outdoor appliances on the market, and since testing its portable charcoal grill, we’ve kept an eye out for new releases. The brand’s debut pizza oven, the futuristic-looking Kiln comes ready to use out of the box. Adjusting the flame to find the best took some trial and error, but its controls are easy to use. The Kiln resembles the Gozney Dome in size and shape, but it’s more than half as expensive. Given the price difference, we’re not surprised that Gozney ovens gave us better results across the board. Still, this newcomer’s design and mostly consistent results make it a solid choice.
We wish the Kiln had a built-in temperature gauge to read the stone. Instead, we used an infrared thermometer to determine when to load the pizzas. While we planned to pre-heat it to 750°F, we cut it at 693°F at the 30-minute mark, per the manufacturer’s instructions to lower the heat after 30 minutes on high. With the flames lowered, the pizzas took between 3 minutes 56 seconds and 6 minutes 8 seconds to cook, making it one of the slower gas ovens. The crust turned out doughier than we’d like, cooking the most around the edges and the least right below the sauce. We were pleased with how well the ricotta browned, the pepperonis cupped, and the vegetables charred.
Fuel source: Gas | Pizza Diameter: 16 inches | Temperature range: Up to 932°F
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If you want a pizza oven to be the focal point of your outdoor kitchen, we recommend investing in the extra-large Alfa Moderno 2 for its top-tier results and polished retro design. It can burn wood, charcoal, propane, or natural gas, should your fuel preferences change over time (or day to day). Pre-heating the stone to 750°F took almost an hour using propane, a relatively long time. Pizzas cooked in under four minutes with perfectly charred edges. Homemade dough gave us the most consistent browning across the top and bottom. While the instructions don’t mention turning pizzas, we found it necessary for even cooking and too easy not to — it’s a spacious oven, even for two 10- to 12-inch pizzas.
Connecting the Moderno 2 to propane was a bit confusing, but setting it up, on the whole, daunted us, as it comes with three instruction manuals. It ended up being a simple but time-consuming process. Just removing the protective film from the stainless steel parts took about 20 minutes. We recommend having a second person around, especially to lift it. After assembly, we found it intuitive to use with controls like a built-in temperature gauge, a push-button ignitor, and a knob to regulate gas flow (as you’d find on a gas grill).
Fuel source: Gas, charcoal, or wood | Pizza Diameter: Two 10 to 12 inches | Temperature range: Over 900°F
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This kit has a 15-inch pizza stone, wooden peel, and stainless steel lid that transforms any gas grill into a pizza oven. If you want to try your hand at pizza-making but don’t have room for another big gadget, this kit is a great way to do it. Unlike an actual oven, it’s easy to store when not in use and produces similar results to some of the full ovens we tested. We found it easy to set up and bring to a relatively consistent heat, with a few minor hot spots. The angle of the lid helps direct heat down, so it cooks the top and bottom of the pizza. The large opening makes it easy to turn the pizzas, and we found that cooking pizzas with the grill lid closed produced the best results.
Fuel source: Gas | Pizza Diameter: 15 inches
Our Favorite Pizza Oven
From testing 22 outdoor ovens and kits, we’ve found the best pizza ovens were easy to set up, heat, and use. We love that the Ooni Koda 16 can produce restaurant-quality pizzas at home, thanks to its strong, even heating and large opening that allows for more user control. If you want to upgrade your outdoor kitchen, we recommend the Ooni Koda 16 Gas Powered Pizza Oven as our top pick.
Food & Wine / Fred Hardy
How We Tested Pizza Ovens
Since 2022, we have tested 22 outdoor pizza ovens. As new models pop up, including updated versions of pizza ovens we’ve tested, we’re eager to get them to our outdoor lab and compare them to our standing favorites. This list of the best pizza ovens combines our original data from testing 17 outdoor pizza ovens with the results of new releases from Gozney, Ooni, Everdure, Alfa, and Empava.
We’ve rated each of them for cooking performance and design, as well as how easily we could assemble, use, and clean them. Whereas in our original tests we used regular dough and whole-wheat dough, this time we used store-bought dough and homemade dough, and noticed homemade dough performed best across the five pizza ovens we tested. Here’s how we divided our testing rounds.
- Assembly and Pre-Burn: First, we assembled the pizza ovens, rating how easy or difficult this was for one person. Moving the pizza ovens was the next test, and we made sure to have help with the two extra-large models. Once we got the pizza ovens outdoors, we followed the manufacturer’s instructions for pre-burning seasoning, or running the pizza ovens at their highest temperatures for about 30 minutes.
- Pre-heating: We then started a pre-heating test and general temperature assessment using an infrared thermometer to evaluate how long each oven took to reach the recommended pre-heat temperature. It also allowed us to test how hot each oven was from front to back and side to side, revealing hot spots, cold spots, and other heating inconsistencies. Some models have built-in temperature gauges, so we compared their readings to the infrared thermometer’s.
- Neapolitan-Style: Next, we rolled out store-bought dough to make pizzas on high heat. We recorded the time each pizza cooked and whether it had the markers of a Neapolitan-style pizza: leopard browning and crust with a crisp bottom. We also looked at how the cheese melted and pepperonis cupped. We used pizza peels to load, turn, and unload pizzas, noting whether the design of the ovens made this easy. We assessed consistency by cooking three pizzas back to back in each oven, noting whether anything changed from start to finish.
- Homemade Dough: In this round, we made homemade dough and followed our Sausage and Ricotta Pizza with Castelvetrano Olives recipe to see how the ovens would handle different styles of dough and assortments of toppings. During this test, we also considered how easily we could achieve optimal results after getting familiar with the ovens.
- Cleaning: After turning off and removing the propane tank or extinguishing the burning wood fuel, we let the grills fully cool and then followed each manufacturer’s instructions for cleaning the pizza stones. We rated how easily we could remove blackened pizza stains and, when applicable, how easily we could clean out wood or pellets.
Food & Wine / Stacy K. Allen
Food & Wine / Stacy K. Allen
Factors to Consider
Fuel
There are several pizza ovens on the market for home use, and they tend to fall into four categories: wood-fired, pellet-fired, propane or gas-fired, and dual-fuel. Choosing the right one for you has a lot to do with how you intend to use it. If you want wood-fired flavor, an oven that can accommodate wood or pellets is your best bet. They take longer to come to temperature and require some practice to get the hang of maintaining heat and feeding the fire, but the results will be as close to professional as you can get. Also, keep in mind that both wood and pellet ovens take longer to cool down after use and require cleanup to remove ashes safely.
Gas or propane units heat faster and give consistent heat, require minimal cleanup, and cool down faster after use, which can be helpful if you are not planning on a permanent location since they can be packed up more quickly. They won’t produce the same wood-fired flavor or smoke as the others, but they will still give you good char and excellent cooking results. If you’re looking for flexibility, go for a dual-fuel option where gas, wood, or a combination of both is an option. A hybrid model like the Ooni Karu will be easier to light and maintain heat when using wood but will also give you fast and easy results when you don’t have time to tend to a fire and coals.
Size
Size is a major factor in deciding which pizza oven is best for you. Depending on the size of pizzas you like to make, and your skill as a pizzaiolo, it can be better to opt for a larger oven like the Gozney Dome or the Ooni Koda 16. Larger ovens have larger openings, which is ideal for beginners because they can be easier to maneuver. They can also accommodate larger pies, which is great for serving a crowd. Although larger ovens are typically more expensive and require more fuel, if you have the room and the budget they can be a good investment. Smaller ovens usually max out at a 12-inch pizza, which is ideal for couples or small families and will take up a smaller footprint and use slightly less fuel.
Portability
Some home pizza ovens can be installed permanently in place, some can be moved around, and some are designed to be portable (like the Gozney Roccbox) so that you can easily take them with you on the go. Before purchasing a pizza oven, assess how frequently you’ll use it and your options for storage. If you have a vacation home or like to travel, you may want to consider portable units, which can be terrific to have when on vacation or for weekend getaways, or a smaller indoor pizza oven that can travel easily.
Other Pizza Ovens We Tested
Strong Contenders
Gozney Roccbox Portable ($500 at Amazon)
We found the Gozney Roccbox heats quickly and retains heat for consistent cooking throughout. Although it took slightly longer than some other ovens to cook each pizza, it did so evenly and efficiently. This oven operates on gas for convenience, but you can purchase a detachable wood burner for added flavor. While it’s not exactly lightweight at 50 pounds, this pizza oven has the right features for portability: retractable legs, detachable burners, and a silicone outer body. It’s a great option for cooks who love camping or vacationing in the great outdoors.
Ooni Karu 12 Pizza Oven ($299 at Ooni)
Ooni built the Karu 12G on the foundation of the Karu 12, but we’re glad it hasn’t retired this editor-favorite for its compact size and quick cooking. “I fell in love with this 26-pound rectangular marvel of stainless steel and ceramic fiber during the first firing with charcoal and wood,” says Food & Wine Editor-in-Chief Hunter Lewis. “Within 30 minutes, my infrared thermometer clocked the pizza stone at 900 degrees,” he says. “After I dialed down the power of the wood flame that licked the roof of the oven and washed over the dough, the machine turned out gorgeously charred pizzas with crispy bottoms and bubbly crusts in less than 90 seconds.”
Ooni Karu 16 Pizza Oven ($649 at Ooni)
The larger sibling to the Karu 12, the Ooni Karu 16, is equally efficient and a delight to use, especially if you’re interested in firing up slightly larger (16-inch) pies. For the added flexibility of speedy propane with the option to take it slow with a charcoal char, the Karu range can’t be beaten. Keep in mind that because of the hybrid fuel feature, the Karu requires some extra assembly up front. After the initial setup, it’s a breeze to operate.
Ooni Koda 12 Pizza Oven ($399 at Ooni)
Our Best Overall pick’s little sibling, the Ooni Koda 12 is great for households with less storage space or beginners who want to try out a pizza oven for the first time. Easy to assemble and maneuver, it’s one of the lighter models we tested. It holds heat well and produces pizzas with a golden, crispy crust and melty cheese. We also like that the foldable legs have non-slip feet for added security. The smaller opening can make properly turning the pizza challenging because there isn’t enough space to rotate it. For best results, opt for a smaller pizza peel.
Ooni Fyra 12 ($249 at Ooni)
Unlike the other Ooni models, this portable oven relies on hardwood pellets as its main fuel source. As a result, we found the Ooni Fyra 12 slightly more complicated to set up and a bit more difficult to use. However, we were pleased with the quality overall and were able to make some beautiful pizzas. Keep in mind that this model comes with a chimney, which makes it a little more cumbersome.
Solo Stove Pi Prime ($350 at Amazon)
If you’re tight on space or time, the Solo Stove Pi Prime takes up little of either thanks to a small footprint and its choice of propane for fuel. It also has a small opening, which has made rotating pies and picking up crumbs a bit difficult. This small issue aside, we found it straightforward to set up, use, and maintain. Testing it at home, we also found it great for cooking steaks on cast iron and roasting vegetables.
What Didn’t Make the List
We tested several other pizza ovens, and the ones that didn’t make the cut had a few shortcomings in common: inconsistent results (charring or undercooked pies), inefficient or cumbersome for heat control, or lack of interior space for personal-sized pies. The best pizza ovens should be both efficient and convenient to use at home, so those factors were paramount for our top picks. For example, we wanted to love the Empava Outdoor Pizza Oven Grill ($1,758 at Amazon) because it’s a beautiful pizza oven at a price that suggests quality. But, after an hour and a half, the built-in thermometer never read above 250°F and the stove temperature hovered around 300°F. So, we weren’t able to cook on it effectively.
We liked the BakerStone Portable Gas Series Pizza Oven Box ($269 at Amazon) for its heat retention; it cooked pizzas with a crisp bottom and charred crust. For a designated portable pizza oven, however, we found it bulky, heavy, and difficult to move. The Only Fire Universal Stainless Steel Pizza Oven Kit ($170 at Amazon) is a good value and produced puffed, crispy pizza dough in our tests. It took slightly longer to cook the pizzas fully, however, and some crusts came out darker than we would’ve liked.
Our Expertise
- Laura Denby is a food writer and former chef with a degree in Culinary Arts from the Institute of Culinary Education. Laura uses her years of experience cooking in professional kitchens to guide her expert product reviews, which can be found at FoodNetwork.com, Real Simple, Better Homes & Gardens, Taste of Home, and more.
- Mary Claire Lagroue is the Commerce Editor at Food & Wine, where she has worked on dozens of articles about outdoor cooking. A former Associate Editor at Allrecipes, she joined Dotdash Meredith in 2019.
- For additional expertise, we spoke to former pizzaiolo Dennis Lee. Dennis is a Chicago-based food writer whose work can be found in Serious Eats, Thrillist, and The Onion’s A.V. Club.
Food & Wine / Stacy K. Allen