The 6 Best Pizza Ovens of 2025

Best Overall Pizza Oven

Gozney Roccbox

Fuel Type: Gas, wood with conversion | Footprint: 299 sq. inches

Maximum Pizza Diameter	12"
Fuel Type	Gas, Wood (w/ conversion)
Average Pizza Cook Times	2 min
Average Stone Temperature	748 °F
Average Oven Temperature	795 °F

The Gozney Roccbox is a commercial-grade oven, just shrunken down to a more consumer-friendly size. Whether in its gas-powered or wood-burning form, this multi-fuel oven is engineered to recreate key characteristics of traditional ovens related to airflow, insulation, and output power. It is the perfect portable representation of a barrel-vault-style oven. However, if you're aiming for exclusively wood-fired pizzas, the Ooni Karu 12G is the only oven we've tested that meets the strict Neapolitan standards. Aside from all of the accolades the Roccbox deserves regarding cooking performance, our lead tester points out, “The best part about this oven is that it's approachable for professionals and novice pizza makers alike.”

High-value products tend to come with a corresponding high price point, and the Roccbox is no exception. Though our testers feel the excellent performance justifies the price, this pizza oven costs almost double that of other competitors if you purchase the additional wood-fire attachment. We suggest looking into the BakerStone Original if shopping on a budget or the NerdChef 3/8" Steel Stone if funds are even more limited. The Roccbox is also quite hefty. Despite its compact footprint, this unit tips the scales at 44 pounds, “which easily makes it one of the heaviest ovens in our lineup,” our testers noted. That said, the heavy weight is due to unparalleled insulation, which drives the superior performance of the Roccbox. This is a tradeoff we're happy to make to own a portable pizza oven that would make a Pizzaiuolo proud.

Read more: Gozney Roccbox review

Best Bang for Your Buck

BakerStone Original

Fuel Type: Gas | Footprint: 345 sq. inches

Maximum Pizza Diameter	13"
Fuel Type	Gas
Average Pizza Cook Times	4 min
Average Stone Temperature	732 °F
Average Oven Temperature	780 °F

The BakerStone Original offers top-of-its-class performance at a fraction of the cost of other top-quality ovens we tested. “It's just not as quick to cook as some direct competitors,” our team observed. The Gozney Roccbox mentioned above averaged half the cook time in our tests. Still, the temperature control and efficient airflow through this unique oven chamber remove much of the time pressure related to baking classic Neapolitan-style pizza. The oven box is removable, and the base can be transformed into a grill or griddle. You can even use the oven box in conjunction with a full-size gas or charcoal grill to function as a makeshift pizza oven. Now that's multi-functional, outdoor cooking!

The BakerStone is undoubtedly versatile, but it's not the easiest oven to transport. Dismantling it into sections might help improve portability. Still, at 48 pounds, we think this bulky oven is better off as the focal point of an outdoor kitchen than a companion for car camping. “If you want a pizza oven that you can easily carry to a friend's house,” our lead tester said, "the Ooni Karu 12 is a much better choice." The BakerStone can reach the necessary temperatures to cook Neapolitan-style pizza, but the bulk and design of the firebox equate to a long preheating time. Once it does reach the desired temperature, this price-point oven will bake just as well, if not better, than other top models on the market.

Read more: BakerStone Original review

Best Overall Value

NerdChef 3/8" Steel Stone

Fuel Type: N/A | Footprint: 228 sq. inches

Maximum Pizza Diameter	14"
Fuel Type	N/A
Average Pizza Cook Times	3.1 min
Average Stone Temperature	686 °F
Average Oven Temperature	637 °F

The NerdChef 3/8" Steel Stone presents an affordable alternative for at-home pizza making. We recognize that this is not technically a pizza oven in itself but an accessory to enhance the capability of the range oven already installed in your kitchen. This stone will allow you to “produce a quality pizza you likely never thought was possible,” one tester remarked. This heavy-duty steel slab is denser and more conductive than a typical ceramic stone, allowing it to efficiently and effectively transfer the intense heat needed for a quick dough rise. When used with the broiler in your home oven, this pizza steel can actually turn out nearly perfect Neapolitan pizzas in as little as three minutes.

Since the NerdChef Steel Stone is not a standalone oven, the pizza quality depends on the heat profile and distribution of the range oven you pair with it. “These variables make quality control rather case-dependent,” our team observed. “For instance, we don't know how well this steel would work in an electric oven without the direct heat source of a gas broiler.” The thickly-cut steel of the NerdChef is remarkably heavy and awkward to handle, particularly when repositioning it after reaching the proper temperature. This pizza steel is an intriguing alternative to a pizza oven for those wanting to bake Neapolitan-style pizzas at home without investing in a new specialty appliance.

Read more: NerdChef 3/8" Steel Stone review

Best Multi-Fuel Oven

Ooni Karu 12G Multi-Fuel

Fuel Type: Wood, gas with conversion | Footprint: 503 sq. inches

Maximum Pizza Diameter	12"
Fuel Type	Wood, Gas (w/ conversion)
Average Pizza Cook Times	1.8 min
Average Stone Temperature	825 °F
Average Oven Temperature	776 °F

The Ooni Karu 12G has unlocked the power of wood-firing pizzas in a small, portable oven. “Ooni put all of their design experience and understanding into redesigning this multi-fuel oven to make wood-firing pizzas much more practical,” commented our lead tester. An extra large fire pan makes it much easier to stoke up to temperature, and an insulated front door greatly improves heat retention. Other touches, like a thermometer and powder coating to improve weather resistance, improve user-friendliness. Even though this is the first oven we've actually enjoyed firing with wood, the option to add a gas burner offers a more convenient way to fire up the oven on a weeknight.

Even though this oven has seen great improvements upon previous versions, firing the Karu 12G comes with a somewhat steep learning curve, especially when trying one for the first time. “Controlling the high-fire temperatures of this oven takes finesse,” our testers said, “so don't get discouraged if you burn a few crusts while you figure out heat management.” Other gas models we tested, like the BakerStone Original, are a little more forgiving for those working solo to prep and bake pizzas simultaneously. With the gas burner attachment for the Karu 12G, we tended to heat on high and fire on low, and at that low output, the burner is at risk of being snuffed out by a stiff wind. But all things told if you want to make Neapolitan pizzas to the international standard from the comfort of your backyard, this oven is the one.

Read more: Ooni Karu 12G review

Best Indoor Oven

Breville Smart Oven Pizzaiolo

Fuel Type: Electric | Footprint: 335 sq. inches

Maximum Pizza Diameter	12"
Fuel Type	Electric
Average Pizza Cook Times	2 min
Average Stone Temperature	756 °F (on “Wood Fired” setting)
Average Oven Temperature	663 °F

The Breville Smart Oven Pizzaiolo is a marvel of engineering, clearly designed by a team dedicated to making the perfect pizza from the comfort of your own kitchen. It is the only electric option capable of achieving 700 °F+ temperatures to replicate the magic of a traditional wood-fired oven. “But unlike other ovens in this review, this versatile model isn't relegated to only baking Neapolitan-style pizzas,” one tester pointed out. This smart oven uses sensors to optimize oven conditions for some of your favorite pies, offering automated presets for various styles: Neapolitan, thin & crispy Bar-Style, New York, and Chicago Deep-Dish. For anyone looking to consistently churn out perfect pies with ease, this nearly automated smart oven is a technological innovation for the world of pizza making.

All of these attributes come at an incredibly high cost. “Justifying the price is not easy,” our lead tester admits, considering its relative cooking performance compared to other high-performing models we tested like the Gozney Roccbox. Without a doubt, the Smart Oven Pizzaiolo bakes a beautiful pizza. But not one that's two to three times better than other ovens, which is what it would take to rationalize paying double or triple the price of other award winners we tested. Considering the size and bulk of this well-insulated oven, it is the type of specialty appliance a pizza lover might design an entire kitchen around.

Read more: Breville Smart Oven Pizzaiolo review

Best for Portability

Ooni Koda 12

Fuel Type: Gas | Footprint: 368 sq. inches

Maximum Pizza Diameter	12"
Fuel Type	Gas
Average Pizza Cook Times	2.8 min
Average Stone Temperature	733 °F
Average Oven Temperature	778 °F

If it weren't for Ooni, we might not be here at all — the company that first marketed the modern, portable pizza oven continues to build on an esteemed reputation with their flagship model, the Ooni Koda 12. This elegantly designed stainless steel oven only weighs 20 pounds, earning top marks for portability. The efficiently engineered Koda 12 uses a rocket-booster of a gas burner at the back of the oven to crank out Neapolitan-style pizzas in a matter of minutes, “making it a great choice if you plan on baking rounds of pizzas for a party,” our lead tester noted. And when it's all over, the oven's heat is all that's required to burn off any mess or residue, making cleanup a breeze.

Learning to operate the Koda 12 requires some time and patience, just like a traditional oven. Part of what makes this oven so efficient is the reflective interior of the stainless steel frame. Still, “it can also quickly overcook pizzas,” our testers said, “transforming them into charred bricks if you're not carefully monitoring the burner output.” Though plenty insulated for quality cooking, this oven doesn't seem to carry as much thermal inertia as others we tested. This point was addressed with the redesigned Ooni Karu 12G. Even if you must purchase the gas burner separately for that oven, the investment is worth serious consideration. But considering the top-notch quality, performance, and portability of the Koda 12, it's no wonder it's still a popular option.

Read more: Ooni Koda 12 review

Compare Products

Compare select up to 5 products to compare

	Score	Product	Price
	84	Gozney Roccbox Best Overall Pizza Oven	$500
	83	Ooni Karu 12G Multi-Fuel Best Multi-Fuel Oven	$429
	83	Solo Stove Pi	$350
	82	Breville Smart Oven Pizzaiolo Best Indoor Oven	$1,000
	79	BakerStone Original Best Bang for Your Buck	$320
	76	Ooni Koda 12 Best for Portability	$399
	74	Bertello Outdoor	$280
	72	NerdChef 3/8" Steel Stone Best Overall Value	$130
	71	Ooni Karu 12	$299
	65	The Original Baking Steel	$130
	63	Mont Alpi Portable	$300
	59	Cuisinart Alfrescamore	$250
	48	Deco Chef Outdoor	$500
	39	Presto Pizzazz Plus	$90
	34	Betty Crocker Countertop	$54

How We Tested

We first perform our market research due diligence before we ever mix the dough or fire up an oven. Our experts spend hours online investigating some of the most popular pizza ovens available. We then develop a set of criteria to narrow our selection to a comprehensive list that covers a range of performance, fuel types, and price points. We purchase all these ovens at retail costs to ensure complete objectivity. Learn more about our rigorous testing process here.

Our testing of pizza ovens is divided into four rating metrics:

• Cooking Performance (30% of overall score weighting)

• Output Power (30% weighting)

• Control (25% weighting)

• Ease of Use (15% weighting)

Why Trust GearLab

Our team of expert reviewers designs numerically based tests that provide us with impartial data to help rank these ovens relative to one another. We then back up those statistics with real-world cooking experiences to relate personally. An extended testing period allows us to spend significant time getting acquainted with the intricacies of each oven. The pizza ovens included in this review have undergone 405 individual tests, baking nearly 100 pizzas over the course of many months. But at the end of the day, our side-by-side comparative testing allows us to break down the pros and cons of the best pizza ovens on the market.

Senior Review Editor Aaron Rice started his working career in a pizza shop, so it is only fitting that he now comes full circle to test pizza ovens. Having worked in and around kitchens for over a decade, Aaron has held an array of jobs in the industry — from working on the line for a James Beard-nominated chef to growing and co-managing the market garden at a fine-dining restaurant with his wife. Jill Rice became enthralled with wood-fired ovens after organizing a bread and pizza workshop while working at the Dartmouth College organic farm. Since then, she has baked pizza in everything from Dutch ovens over a coal fire while leading outdoor education trips in Alaska to slinging personal pies from a homebuilt backyard cob oven in New Mexico. As professional gardeners and avid home chefs, this culinary couple brings their own flair and rich experiences to this review, all in the pursuit of making good food a bit easier for everyone to cook at home.

Analysis and Test Results

Before discussing the test results, it is essential to mention that the ovens included in this review are the most popular options on the market. By focusing on only the best products, our side-by-side testing can tease out subtle details that otherwise would not be obvious before you purchase and try it out for yourself. Since we base our testing process on direct comparison, a low score does not mean it is a bad product; it only means that it scored poorly relative to the other products in the review. A combination of standardized, "laboratory"-style tests and homegrown experience allows us to deliver a more thorough review. The ultimate goal is always to inform your purchase decisions better.

What's the Best Value?

As with all our assessments, value is a relative metric. Rather than considering price alone, we weigh how the price compares against a product's quality and performance. It holds a greater value if something costs less but performs better than directly comparable products. Similarly, if something is designed with longevity in mind, it is more valuable than something that will soon become obsolete. To develop a complete picture of the marketplace, we compare product values directly to one another. Sometimes, the most expensive products are not the best in their class, but that holds true in this instance.

The Gozney Roccbox is above-averagely priced but performs superiorly in nearly every aspect of pizza making. Similarly, the Breville Smart Oven Pizzaiolo is expensive but is the only oven capable of producing restaurant-quality pies from the comfort of your indoor kitchen. On the other hand, the BakerStone Original offers a quality pizza on par with higher-performance ovens but costs half as much.

The Ooni Koda 12 costs slightly more than the BakerStone oven, but it is so much more portable — you could actually take it to the park for a pizza picnic. If you are intrigued by cooking with a wood-fired oven, the Ooni Karu 12G is the best multi-fuel option we've tested to date. Finally, although the NerdChef Steel Stone doesn't have the same allure as a dedicated pizza oven and largely depends on the capacity of an existing range oven, it offers an intriguing alternative at a much lower price point.

Cooking Performance

If you plan to invest in this specialty appliance — and these ovens are pricey — you want to be sure it will excel in its singular task: making pizza. While versatility is a nice bonus (residual heat makes some ovens great for baking), we focus on the attributes of an oven that will allow you to make superb slices. The most popular models mimic traditional Neapolitan-style pizza ovens. As a result, temperature and time are the two critical components to churning out first-rate pizzas.

We will tackle temperature in more detail in the following section, so for now, we will focus on average cooking time. This evaluation consists of preheating, baking, and reheating time, all determining how quickly you can turn out pizza after pizza with these relatively tiny ovens. Insulation is the most critical factor since these ovens can quickly build and hold onto that essential heat. The BakerStone Original, Breville Pizzaiolo, and Ooni Koda 12, Karu 12, and Karu 12G are some of the most insulated ovens we tested. However, none come close to the Gozney Roccbox or the Solo Stove Pi, two ovens that offer an exceptional experience thanks to their uber-insulated design.

The fastest cook times tend to follow along the lines of the most efficient ovens, namely the ones whose portable design best approximates a commercial-grade oven. The Bertello Outdoor, Gozney Roccbox, and Ooni Karu 12G are capable of turning out pizzas in less than 90 seconds, the amount of time established by the AVPN, the international regulatory committee that defines the rules of Neapolitan pizza making. While the Solo Stove Pi can produce a Neapolitan-style pizza in as little as two minutes, we found that it bakes a better pie if you cook for a minute more on its ideal, medium heat setting.

Every pizza lover has a particular style they claim to be best, and speed isn't always a factor. In fact, many pizzas require longer bake times to achieve the qualities of their signature style. The Breville Pizzaiolo is the only oven we tested that offers presets for four distinct styles of pizza, including Neapolitan, thin & crispy Tavern-style, New York, and Chicago-style Deep Dish. Regardless of your taste preferences, we can all agree that it only takes one bite to tell whether or not you're about to enjoy a good slice of pizza.

Though subjective in nature, pizza quality is inextricably tied to cooking performance. The fastest and most insulated ovens mentioned before can all produce beautiful Neapolitan-style pizzas. But those who appreciate a pizza with a crispier crust should consider the Mont Alpi Portable and Cuisinart Alfrescamore, as well as the stylistically versatile BakerStone Original. Baking steels — and, in particular, The Original Baking Steel — surprised us with its ability to cook a near-perfect New York slice consistently.

Output Power

A Neapolitan-style pizza oven is defined by its ability to quickly and efficiently cook at temperatures over 800 °F. Since most of these portable ovens are fashioned in that style, they are designed to operate in this same range of extreme temperatures. Using an infrared thermometer, we calculated average and maximum output temperatures. From our cooking experience, we also noted optimum baking temperatures relative to pizza quality.

Oven insulation is where cooking performance and output power overlap. An oven cannot retain this level of heat output without a well-insulated chamber and pizza stone. We use an infrared thermometer to take temperature readings throughout the oven and across the pizza stone. We average those numbers to calculate the mean temperatures of each individually, and then we add those two numbers together to estimate an overall average oven temperature.

It should come as no surprise that the most well-insulated ovens also have the highest operating temperatures at the pizza stone. The Ooni Karu 12G, Solo Stove Pi, and Gozney Roccbox stand out, with average stone temperatures of 778 °F, 776 °F, and 748 °F, respectively. We are also impressed, and frankly quite surprised, by the stone temperatures of the NerdChef Steel Stone. The heavyweight steel regularly achieves average temperatures of 686 °F using only the broiler of your standard range oven. It is nearly as capable of turning out a quality Neapolitan-style pizza as any other standalone oven in this review.

Savvy readers will recognize that these are not quite the requisite temperatures of a true Neapolitan-style oven. But that is only because we make sure to test these outdoor ovens across a wide temperature range — from sub-freezing winter nights to early summer days — and the environment can significantly affect the ability of an oven to maintain peak efficiency. While our infrared thermometer tops out at 800 °F, we know from an accurate integrated thermocouple that two of our top performers, the Gozney Roccbox and Ooni Karu 12G, regularly run at temperatures closer to 860 °F.

Propane is a more convenient way to achieve top-range temperatures quickly, but it is less common knowledge that wood-fired ovens are the more powerful option. There has to be some reason besides regulation why all commercial Neapolitan pizza bodegas opt for wood-fired ovens! While gas-powered models are capped by the BTU output of their burners, the limit of a wood fire is only the amount of fuel and oxygen available. To provide some perspective, pottery wood kilns often fire at temperatures in excess of 2000 °F. We're not saying these portable wood-fired ovens can reach temperatures that hot — they are limited by their petite fireboxes. The exception to this design rule is the Ooni Karu 12G, whose oversized fire pan allowed us to push internal air temperatures above 1000 °F regularly.

Control

The main question about managing pizza production comes down to fuel type: do you want to work with a traditional wood-fired oven, the more convenient propane-powered models, or the indoor amenity of an electric oven? While we compared all three methods directly for the sake of ranking options in this review, there are trade-offs and compromises with each, and as such, each type of oven is best regarded individually. Your ability to control an oven's output will vary depending on the model and the fuel type.

A wood-fired oven is the only option if you adhere to traditional standards. However, wood-fired cooking is truly an art form, and as such, these ovens require a commitment to the learning curve and patience while firing. If you are a traditionalist, the Ooni Karu 12G is the only oven currently endorsed by the AVPN — the international regulatory board for Neapolitan Pizza — so it is the only oven capable of hitting the strict standards of how to make a Neapolitan pizza.

As we have so plainly laid out already, insulation is a vital component of a quality pizza oven, but even more so when you are tasked with physically maintaining the heat source. An easy-to-load, ample firebox must be supported by adequate forward airflow that will circulate convective heat throughout the oven — this is going to be determined, in large part, by the size and design of the oven body. A wood-fired oven is best known for the “rolling” flame it produces, and no model creates one quite like the Bertello. But the extra-wide firebox of the Karu 12G creates a more consistent flame that spreads out more evenly across the oven's ceiling, resulting in higher temperatures but a more gentle bake.

Compared to wood-fired ovens, gas-fired ovens powered by propane are the next best option. Even so, these tend to be the better choice for portable pizza ovens simply because it is challenging to achieve the necessary heat output of a wood fire when working with such a tiny firebox. Such is the case with the Gozney Roccbox we tested. Even though it is a multi-fuel system, the unique flame-injected, baffled design of the Roccbox delivers the same rolling flame as a traditional wood-burning oven. Firing it as a gas oven is more convenient and efficient, and ease of use is precisely the point. Gas-fired ovens are easier to set up and fire by yourself, and it is easier to control temperature since you aren't dealing with the dynamics of a wood fire. Their consistent fuel source allows them to recover heat in between pizzas quickly. Despite its popularity, the Ooni Koda 12 is more of an advanced-level gas oven, while the more adjustable, dual-burner system of the BakerStone Original is much more approachable for the novice pizza maker.

Indoor electric ovens are the ultimate in simplicity and convenience. However, this benefit often comes at the detriment of pizza quality. Their ease of use derives from the fact that often they simply have no control — many are designed just to turn on and bake pizza. The notable exception to this less-than-exciting rule is the Breville Smart Oven Pizzaiolo, which makes truly delicious pizzas. For those willing to pay the price, this oven comes with various presets that streamline the pizza-making process.

Ease of Use

Though ease of use does not factor in as heavily as our other metrics, it is essential to consider how we interact with these ovens. We say it time and again: a tool is only as useful as it is easy to use. Just as a charcoal grill is classically the focal point of any backyard setup, these portable pizza ovens can bring together friends and family to share in the joy of pizza and make your outdoor cooking experience more enjoyable.

It all starts with the setup. But we don't mean how difficult it is to put the parts together after taking these ovens out of the box. We're really interested in how much time it takes to get an oven prepped each time you want to make pizza. After you've put in all the work, chopping ingredients and mixing dough, the last thing you want is an oven that feels like a project. Gas-powered options tend to be as simple as unfolding legs and attaching a propane tank; indoor electric models are even more accessible.

The Breville Pizzaiolo outshined the competition, earning a perfect 10 out of 10 score in this metric. This expertly engineered indoor oven can operate almost fully automated or dialed in as you please with the manual settings — dealers' choice. The versatility of this impressive oven can meet you where you're at: whether you're new to the art of pizza-making or a seasoned pro, you're all but guaranteed to be able to turn out a truly delicious artisan pie. The smart Element iQ system, dual heating elements, and an overall thoughtful design make this the most user-friendly option we tested. And, since this is an indoor oven, you also won't have to worry about moving in from the garage to the backyard whenever you want to get cooking.

Baking steels like the NerdChef Steel Stone or The Original Baking Steel are about as uncomplicated as they come: the steel simply slides into and helps enhance the baking capability of a standard range oven. For pizza lovers with a small kitchen and no backyard or porch space, a baking steel is a no-brainer alternative to the other ovens in this review.

Wood-fired ovens will require chopping and splitting wood, monitoring and stoking a fire to get the oven up to temperature, and, more often than not, someone dedicated to fire tending while others prep and bake the pizzas. This distinction makes gas-fired models — like the BakerStone Original and Mont Alpi ovens, in particular — more accessible for novice cooks. For those dedicated to learning the art of cooking with natural fuels but who may not want to give up the ease of firing a gas oven, the multi-fuel systems of the Ooni Karu 12G, or Bertello ovens will allow you to transition between these two worlds of pizza making seamlessly.

Since these are intended to be portable, our testing also considers how reasonable and practical they are to move. Weight and size — particularly bulk — make a huge difference in lugging one of these out to the park for a picnic, but footprint should also be considered, particularly by those working with less real estate. Our favorite for portability is the gas-fired Ooni Koda 12. Despite its larger footprint, this stainless steel oven weighs only 20 pounds and tucks foldable legs up under its turtle-like shell for easy transport and storage. The Bertello is also conveniently sized, but our testing revealed it weighs closer to 35 pounds in its wood-fired form. The Gozney Roccbox has one of the smallest footprints we tested, but its heavily insulated frame tips the scales at 44 pounds and would be challenging to haul around if it weren't for the aid of a heavy-duty lifting strap.

How to Choose The Best Pizza Oven

If you're reading this review, then like us, you love pizza. Unlike other kitchen appliances or staples of a backyard setup, a pizza oven definitely qualifies as a specialty item. If you're planning to invest in one of these ovens, it's important to understand the nuanced differences in their capabilities to ensure you're buying the model that best suits your needs. But before we dive into the nitty-gritty details, you can ask yourself a few simple questions to better guide your purchase decision.

What Fuel Type Should You Choose?

Pizza ovens can be split into three main fuel types: wood, gas, and electric. (The notable exceptions are the pizza steels, which work best with a gas-range oven.) Choosing the right fuel type ultimately comes down to time commitment — our Control metric dives into how involved each type of oven is to fire.

You can stoke a wood-fired oven to ultra-high temperatures, which is important if you're specifically interested in baking traditional Neapolitan-style pizzas. But you have to prep a lot of kindling and need to constantly stoke these ovens to maintain these high temperatures — wood-fired ovens almost require two people to operate.

If you favor convenience, a gas oven is the best option. These are by far the easiest to operate because you can control the temperature with the turn of a knob. Electric ovens, similar to gas, are convenient, easy to use, and can be used inside, which is a boon for folks who don't have access to a porch or backyard.

What Type of Pizza Will You Make?

With so many different styles of pizza, it's important to consider your preferences and goals for making homemade pies. Our in-depth buying advice article breaks down the oven temperatures associated with nearly every type of pizza. But for the most part, these ovens are designed to make Neapolitan-style pizzas — high-fire pies that cook at extreme temperatures in as little as 90 seconds.

Since baking speed is directly related to temperature, pay attention to scores in our Output Power metric. It's also important to point out that even if an oven is designed for high-temperature cooking, that doesn't mean it isn't able to bake other types of pizza. Our Control metric looks at how easily you can vary oven temperature. Although pizza ovens are really a fun addition to any outdoor kitchen, if you're more of a fan of classic NY or Greek-style pies, it's worth considering a pizza steel like the NerdChef.

What Characteristics Should You Look For?

Not all pizza ovens are created equal. Key characteristics — namely insulation and airflow — can make huge differences in consistently producing quality pizzas. Ovens with high-quality insulation will preheat faster and do a better job of maintaining even temperatures throughout the oven chamber. Additionally, ovens with proper airflow move the flame through the oven chamber more effectively, resulting in more evenly baked pies. It will likely come as little surprise that the ovens that best incorporate these two attributes produce the best pizzas. While our individual product reviews dive deep into the why, our Cooking Performance metric ranks these ovens based on overall pizza quality.

What's an Appropriate Size?

Choosing the right size oven will depend on how many people you plan to feed and whether you plan on bringing your oven along for tailgates or cookouts. If you're hosting a backyard pizza party, then weight and portability are less of a concern than production speed. In this case, focusing on highly insulated ovens that score well in our Output Power metric will ensure you're ability to quickly crank out pizzas. (You can also directly compare average stone temperatures under the specs we listed in our Comparison chart.) But if you want to make pizzas on the go, our Ease of Use metric takes into account the size and weight of every oven and highlights which models are most portable.

Conclusion

However you go about it, pizza making is fun. These portable ovens offer the opportunity to pop up a pizzeria in your own backyard and encourage sharing joy and pizza with friends and family — the ever-important community component to the art of Neapolitan pizzaiolo. We hope that this comprehensive review helps guide your purchase decision so that you can get off the internet, get outside, and get to making pizza. Buon appetito.