Only takes 15 minutes to reach 932 degrees, and pizza bakes in just 60 seconds. Ideal for fast, high-volume pizza making. Lightweight design at 22 pounds makes this unit highly portable. Uses hardwood pellets, which helps the oven maintain temperature and gives pizza a smokey, aromatic wooden flavor. No cleaning necessary.
Ongoing cost of purchasing wood pellets. Requires considerable table space.
This classically designed oven can reach temperatures up to 860 degrees F. Is ready to cook in 18 minutes and can cook a pizza in 90 seconds. Built with stainless steel. Weighs only 25 pounds for easy portability and storage.
Some reports of the pizza stone breaking after little use.
Double-layered ceiling bakes like a brick oven. Preheats and is ready to cook in 15 min. Very light and easy to move. Built-in valve ignition/micro-adjust valve gives you total flame control. Built-in temperature gauge monitors internal temperatures. Ventilated door with handle. Reaches around 700 degrees F. Runs on 1 lb. disposable propane bottle or regulator with 5' hose to adapt to the standard bulk propane tank.
Oven may not get hot enough using disposable propane bottle. Use the full-size tank option instead.
Features a 13.5-inch diameter for various sizes of pizza. Lid opens like an outdoor grill, giving you access to what you're cooking. Includes a pizza peel, cooking stone, smoker cup, and a warming tray. Can cook a pizza in as quickly as 5 minutes.
Some buyers complained that it took too long to cook.
Measures 18.6"L x 18"W x 15.5"H. Reaches cooking temperatures of 700 degrees F. Preheats in 10 min. Cooks a pizza in 5 min., and is then immediately ready to cook another. Dual-layer, interlocking cordierite pizza stone with a heat-diffusing hollow core ensures an evenly baked crust. Moisture vent prevents sogginess. Runs on propane.
Heat escapes out the vent, which makes for uneven cooking between top and bottom of pizza.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
Even bad pizza is good, or so the saying goes, but why put up with subpar pizza when you can make incredible pies in your own yard? Outdoor pizza ovens probably cost less than you think, and even fairly basic models can produce pizza to rival that found in your local pizzeria for a fraction of the cost. An outdoor pizza oven gives you another al fresco cooking option for when you don't feel like grilling, and it’s always a huge hit at garden parties or family gatherings.
A pizza oven is a fairly large purchase, so it's important to think about what you want from yours. Perhaps the biggest decision is the fuel type. Do you want the authentic flavor you can only get from a wood-burning pizza oven, the convenience of a gas oven, or the option to use a variety of different fuels? Other factors to consider include the size and weight of the oven, its maximum temperature, and the type of cooking surface.
We’ve done the research for you, so read on for our full guide to outdoor pizza ovens and see some of our favorites.
Wood: Outdoor pizza ovens that use wood as the fuel give you that authentic smoky flavor that you can only get from a pizza cooked in a wood-fired oven. However, it does require some effort to keep the wood burning at the correct temperature. You can find ovens that use wood pellets rather than kindling, but they don't tend to give that distinct wood-fired flavor.
Gas: Gas is a far more straightforward fuel source for outdoor pizza ovens. You simply need to attach a gas tank to your oven, set the temperature or flame strength, and leave the oven to it. The flavor might not be quite as complex, but some users are willing to sacrifice that for ease of use.
Charcoal: Less common (but not unheard of) are charcoal-fired outdoor pizza ovens. Some types of pizzas, such as New York and other American pizza variations, are most authentic when cooked in a charcoal oven.
Consider both the external size and the size of the interior cooking area of any outdoor pizza oven you're considering. Many smaller ovens can only cook pizzas of up to 12 or 14 inches, but you can find some larger ovens that can accommodate pizzas of 16 to 18 inches. Some compact options are designed to be portable and may have folding legs to make them even easier to carry.
Some outdoor pizza ovens are extremely heavy, while others are quite lightweight. If your pizza oven will be remaining in one spot in your yard, the weight doesn't matter too much, but if you'd like a portable option, it should be light enough to easily carry.
Stone floor: Pizza ovens with a stone cooking floor tend to give you a crisp base with some slightly charred spots.
Smoker: Some gas outdoor pizza ovens have a smoker function to give you a slightly smoky flavor like you might get with a wood-burning pizza oven.
Cover: Outdoor pizza ovens sometimes come with a waterproof cover to keep them in good condition even in poor weather.
You'll need a handful of accessories to go with your new outdoor pizza oven. Here are a few we'd recommend.
Wooden pizza peel: Ironwood Gourmet Napoli Pizza Peel
A wooden pizza peel is great for sliding pizzas into your pizza oven, since raw dough doesn't grip the textured surface like it does on aluminum peels. This pizza peel is made from pure acacia wood and measures 196 square inches.
Aluminum pizza peel: Kitchen Supply Aluminum Pizza Peel
While wooden peels are perfect for sliding pizzas into the oven, aluminum options are better for retrieving and turning pizzas without mishap. The thin edge of the aluminum peel is easier to get between the crust and the cooking surface.
Heatproof gloves: Grill Heat Aid Extreme Heat-Resistant Gloves
It doesn't take much to get a nasty burn from a pizza oven that reaches 700°F to 900°F. These heat-resistant gloves protect hands against temperatures up to 932°F.
Infrared thermometer: Etekcity Infrared Thermometer
Any aspiring pizzaiolo knows that temperature is of great importance when cooking pizza. If your oven is too hot or too cool when you put the pizza inside, you'll get underwhelming results. This infrared thermometer can take the temperature inside your oven from a safe distance.
Outdoor pizza ovens range in price from $100 to $5,000 and up.
Inexpensive: Basic outdoor pizza ovens cost between $100 and $200. These are usually powered by gas tanks with no other fuel options available.
Mid-range: These pizza ovens cost roughly $200 to $500. At this price you'll find wood-fired ovens and multi-fuel options that give you a choice of wood, gas, charcoal, or pellets.
Expensive: High-end outdoor pizza ovens cost around $500 to $1,000.
Premium: You can have a custom-built brick pizza oven installed in your yard for around $3,000 to $5,000 and up.
Q. How long will my outdoor pizza oven take to cool after use?
A. If you're using a portable pizza oven away from home, you'll probably want to know how long it takes to cool before it's safe to pack up. This varies between models, but most are cool enough to safely handle within 30 minutes to an hour.
Q. How do I clean my pizza stone?
A. Pizza stones are highly porous, so you should never wash one with dish soap or any other kind of detergent. You can clean yours with water, but you must ensure it dries thoroughly before its next use. However, we'd generally just recommend scraping off any stuck-on debris and allowing the high heat inside the pizza oven to kill any bacteria. If possible with your model of outdoor pizza oven, you can flip the stone every time you use it, so you get a "clean" side with each use.
Q. Is there a way to keep pizzas warm until they're all ready to eat?
A. Some outdoor pizza ovens have a warming drawer to keep one pizza warm while you cook another. However, we prefer to serve each pizza as soon as it's ready. Pizzas are much better served straight out of the oven, and since many pizza ovens cook pies in under two minutes, the next person in line won't be waiting long for their food, or you can cut pizzas up and share them with the group.