The 5 best pizza ovens, according to a professional baker

The first time I made a homemade pizza in a pizza oven, I was obsessed from the start. While I can certainly pick up takeout or throw a frozen pizza in the kitchen oven, making homemade pies is about more than just prepping food to eat; it's an experience.

A standard oven can't get hot enough to achieve a perfectly blistered-crust pizza balanced with a pillowy center, which is where the best pizza oven comes into play, delivering restaurant-quality pizza at home to upgrade dinner time and hosting. Plus, their versatility extends beyond just pizza; they can also roast veggies and sear steaks.

I've evaluated 15 different pizza ovens across a variety of fuel types, sizes, and price points to find the best fit for home cooks. With my years of experience as a professional baker and pizza oven expert, I've found that the best pizza ovens offer a mix of ease of use, even heat distribution, the ideal flame location, and well-built, thick insulation for the best cook on each pie. Below are the best pizza ovens based on our testing, whether you're looking for an option to make large pizzas for the whole family, a more compact choice for a small outdoor space, or an oven to take camping.

Our picks of the best pizza ovens

Best overall pizza oven: Ooni Karu 2 Pro Multi-Fuel - See at Ooni

Best budget pizza oven: Big Horn Outdoors Multi-Fuel Pizza Oven - See at Amazon

Best gas pizza oven: Ooni Koda 2 - See at Ooni

Best electric pizza oven: Ooni Volt 2 - See at Ooni

Best portable pizza oven: Gozney Tread - See at Amazon

Best overall

Ooni offers an entire fleet of pizza ovens ranging from gas-powered to electric, but the Ooni Karu 2 Pro stands out as a multi-fuel powerhouse. It offers ultimate flexibility for cooking with wood, charcoal, or gas (though the gas attachment is sold separately).

At first glance, the oven makes a statement with a glass door designed for maximum heat retention and a tall opening with 17 inches of cooking space—plenty of room for cast-iron pans. Cooking with wood involves building a small fire of 5-inch logs or charcoal in the back tray, allowing smoke to escape through the chimney. Alternatively, you can swap the wood burner for the gas attachment using a screwdriver. The gas attachment ignites with the turn of a knob, consistently reaching up to 950°F. While wood requires more effort to maintain, gas offers quick ignition and steady heat; plus, the dual flames at the back create a mesmerizing ambiance while cooking.

During testing, I found that closing the door was essential to lock in heat when using wood, though less necessary with gas. Preheating took 25 minutes. Neapolitan-style pizzas cooked at 900°F took under two minutes, yielding a crisp base, fluffy crust, evenly melted cheese, and perfectly browned toppings. The one pizza cooked at 650°F took four minutes. Texture differences between wood and gas were minimal, making gas the clear winner for convenience.

Compared to previous Karu models, the Karu 2 Pro boasts better insulation and significantly more space for larger pizzas (12-inch versus 16-inch pizzas), though it uses twice as much fuel.

What also edges out the Karu 2 Pro is the digital temperature hub that displays the ambient air temperature or syncs via Bluetooth to the Ooni Connect app, which was helpful because it notified me once the oven reached my target temperature, letting me prep toppings without babysitting the flame.

This pizza oven is large, so it's not an ideal option if you have a small outdoor space or plan to move it often. It comes at a higher price point than many other ovens on the market, but it offers versatility across multiple fuel options and room for so much more than just pizza. This is the oven I will continue to leave out for consistent use at home.

Best budget

Big Horn Outdoors offers a line of pizza ovens in various sizes and fuel types, but this 12-inch multi-fuel model has an approachable price of $200. It's offered in two options: gas or wood pellet, and electric or wood pellet, of which I tested the former.

The oven heats up quickly, but keeping the front door closed is essential to retain heat. The stainless steel door lacks a glass panel for visibility, making it tricky to keep an eye on pizzas while cooking. I also found it a bit cumbersome to have to open the door every time I'm launching a pizza or checking cooking progress, and pizzas were best cooked at a lower temperature between 650°F and 700°F. Prepping Neapolitan-style pizzas is still possible, but there is a steeper learning curve in maintaining high heat and turning the pizzas for even cooking. For two of the three pizzas I cooked in this oven, both of which had shredded mozzarella on top, I struggled to keep the tops from charring too much. Overall, this oven may be best for those hoping to make New York-style pizzas and will require a bit of practice to find the best placement and timing for cooking them.

The oven is relatively lightweight at 25 pounds, making it easier to move than other options. However, its lightweight design also means the interior doesn't retain heat as well, so it's crucial to keep hands away from the top of the oven. Compared to other ovens I've tested, it's very hot to the touch while in use. Despite its cons, it is a decent pizza oven at a comparatively low price point for getting started with making pizza at home.

Best gas

Having used the original Ooni Koda for over five years, I found the next-generation Ooni Koda 2 to be the lightest, most approachable, and easiest-to-use model in the lineup yet. As a gas-powered oven, it offers hassle-free convenience and consistent, even heating compared to more cumbersome wood-fired options. Setup is straightforward: unfold the three legs, set it on a heat-proof surface, and attach the hose to a standard propane tank.

During testing, the oven took 20 minutes to reach 900°F. The first two pizzas cooked in one to two minutes, producing a speckled crust with a crisp exterior and a fluffy interior, along with lightly crisped pepperoni cups and gooey, melted cheese. Lowering the temperature to 650°F for a New York-style pie took three minutes, delivering a chewy crust piled high with pepperoni and well-cooked red onions.

The Koda 2's rear burner creates a rolling heat effect that sweeps up and over the top of the pie. While the opening is wide for simple launching, it's important to keep an eye on how far back you launch a pizza to avoid too much charring from the get-go. Because the heat source sits strictly at the back, pies need a 90-degree turn every 10 to 15 seconds — roughly three to four rotations total — to achieve even browning on the crust but not the cheese. This differs from previous variations that had L-shaped or dual-sided flames on the much larger Koda 2 Pro. Both of which I found had a shorter learning curve to achieve even browning.

At 35 pounds, this pizza oven is relatively portable and can be used just about anywhere, and its small footprint makes it ideal for those who need an oven that doesn't take up too much space. With the high temperatures this oven reaches, it burns off any cooking remnants while in use, so there isn't any cleanup left to do by the time you're ready to turn the oven off, let it cool down, and pack up.

Best electric

The best indoor pizza oven I’ve tested is Ooni’s Volt 2. Ooni had been focused on outdoor pizza ovens up until the introduction of the original Volt. This is the second-generation model, making it incredibly simple to prep homemade pizza from the kitchen countertop.

Designed strictly for indoor use, the Volt 2 is a true plug-and-play appliance. It heats up in about 20 minutes and its aluminum construction provides impressive heat retention. The wide opening leaves plenty of room to launch pies, and unlike outdoor ovens with live flames, the Volt 2 relies on top and bottom heating elements that deliver even cooking and browning — no pizza turning required. These dual elements can be adjusted independently, giving you precise control to crisp the base without scorching your toppings. Alternatively, you can choose from various preset cooking styles and temperatures, ranging from classic Neapolitan and thin-and-crispy to deep-dish pan pizza.

The glass front door helps retain heat while cooking and lets you keep a clear eye on your pizza. Without a live flame, no soot builds up on the door, making cleanup simple. If you do have remnants in the oven or on the door after cooking, let them cool, then wipe them with a dry cloth. However, keep in mind that the beneficial heat retention means the oven takes quite a while to cool down, so it’ll be left sitting hot on the countertop.

Because the oven’s temperature settings range from 75°F to 850°F, you can make so much more than just pizza with the Ooni Volt 2. Keep it out on our countertop as a mini oven to roast vegetables at 450°F or even bake cookies on a small baking sheet at 350°F.

Best portable

For a pizza oven you can take anywhere, theGozney Treadcould be carried to the park for a birthday party picnic just as easily as a way to elevate your camping trip. At just under 30 pounds, the pizza oven is lightweight, with crossbars at the top to carry with both hands. For me, it was impressively lightweight, even enough to move with one hand grasping the top crossbar. Gozney’s original Roccbox pizza oven was touted as a portable option, but it weighed 44 pounds, making the Tread’s significant weight reduction a superior option to use when camping, tailgating, and more.

The gas-powered oven is ignited by turning the side dial. It only took 20 minutes to heat up to 900°F, and there is a built-in gauge on the side to confirm the temperature before opening the wide mouth. With the rolling flame on the left side, it provides consistent heating, with my first two Neapolitan-style pizzas taking under two minutes to cook, and the New York-style pizza requiring just over two minutes at 650°F. For each pizza, I only had to turn it twice to achieve even browning around the crust. Keep in mind that this oven gets exceptionally hot due to its rolling flame placement on one side, so it’s helpful to turn the flame down to low for launching to prevent burning toppings and overcooking cheese. When you’re done cooking, it takes about one hour to cool down before it can be moved.

The Tread comes in two color options, and a full line of accessories is sold separately to make your pizza-making experience easier, including a four-post stand that unfolds and sets up anywhere you take the portable oven.

What else we tested

• Ooni Koda 2 Max: For large family-style pizzas, the Koda 2 Max features dual side flames and can cook one large 24-inch pizza or two 12-inch pizzas side by side. Its flame placement and heat retention provide even crisping of pizza crusts and browning of all toppings and cheese. However, at 95 pounds, it's very heavy and takes up a lot of space.
• Gozney Roccbox: Roccbox is one of the brand's earlier pizza oven models and offers dual-fuel cooking for 12-inch pizzas and foldable legs for relatively easy portability, but it's heavy at 44 pounds and was superseded in portability by the newer Gozney Tread. The wood option provides a wood-fired pizza flavor.
• Ninja Artisan Pizza Oven: This pizza oven whipped up an excellent cook on 12-inch pizzas and is a good budget-friendly option. However, keep in mind this electric-powered pizza oven is for outdoor use only and only reaches up to 700°F. As a Ninja product, it has versatility built into its DNA and includes bake, broil, warm, and proof settings.
• Breville Smart Oven Pizzaiolo: The Breville Smart Oven Pizzaiolo brings the high-heat performance of a pizza oven into a compact kitchen appliance — and it makes awesome pizza. However, it only reaches up to 750°F and costs $1,000, the most expensive pizza oven we've tested.
• Presto 03430 Pizzazz Plus Rotating Oven: This $90 novelty appliance is less of a pizza oven and more of a nonstick baking pan that rotates between two heating elements: one on top and one on the bottom.

Our top picks compared

What to look for in the best pizza oven

Fuel Source

One of the most important considerations is how the pizza oven will heat and maintain a flame. Gas pizza ovens are the easiest to ignite and keep a consistent flame, while electric pizza ovens offer a simple plug-and-play option.

• Gas (Propane/Natural Gas): The pizza oven connects to a propane tank, similar to a grill, for an easily maintained flame. This offers consistent access from one pizza to the next. That steady heating also helps to keep the oven at optimal high temperatures for Neapolitan-style pizza.
• Wood & Wood Pellets: You either build a small wood fire in the back of the pizza oven or feed the flame with pellets through a hopper to maintain heat. This infuses the crust with a very slight wood flavor, and different woods amplify flavors in different ways. Oak provides a more neutral flavor, while cherry, apple, or mesquite wood delivers a hint of complex sweetness.
• Multi-Fuel: You can use different attachments to fuel the pizza oven with either gas or wood.
• Electric: This type of pizza oven plugs into an outlet. Depending on the oven, you can use it indoors, outdoors, or both. This eliminates the need to have gas or wood on hand for the oven, but it generally doesn't reach as high a temperature.
• Grill Insert: A grill accessory placed in the hot grill to help cook pizza. Keep in mind temperatures won't reach as high as a pizza oven.

Maximum temperature and heat retention

The best maximum temperature for a home pizza oven depends on the style of pizza you're hoping to cook. With a thinner base and a pillowy-textured crust, Neapolitan-style pizzas are typically cooked at 850°F to 950°F. If you want a thicker, chewier crust like a New York-style pizza, cook a pie at 650°F to 700°F.

Size and capacity

Consider how much space you'd prefer for your pizza oven to take up, what size pizzas you're hoping to cook, and any other dishes you hope to cook in the oven.

• 12-inch models: For individual pies or those for two people to share, a 12-inch pizza oven is best. This limits the ability to use larger cast-iron pans in the oven to cook other foods. This size is more compact for small spaces or portable use.
• 14-inch to 16-inch models: For extra room to maneuver turning peels and to accommodate family-style pies, look to 14-inch or 16-inch models. These ovens take up more space but provide greater cooking versatility.

Portability and weight

Consider where you intend to use it and where you will store the oven: Is it going to live permanently in an outdoor kitchen or be packed along on a camping trip? Consider how portable the pizza oven might be and how heavy it is to move. Pizza ovens under 30 pounds are typically considered more portable.

How we tested

• Setup: Pizza ovens were unboxed, assembled as needed, and assessed for ease of setup.
• Thermal Testing: I consistently checked the temperature of the pizza stone with an infrared thermometer and compared it to the built-in thermometer readings. The bottom of a pizza won't cook properly if the pizza stone isn't hot enough. I also timed how long it took to preheat the oven up to the optimal cooking temperature and how long it took to cool down.
• Pizza Baking Performance: I used the same homemade pizza dough recipe for all ovens tested. In each oven, I made one Neapolitan-Style pizza with fresh mozzarella and fresh basil, one Neapolitan-Style pizza with shredded mozzarella and pepperoni, and one New York-style pizza with shredded mozzarella, pepperoni, and sliced red onion. The Neapolitan-style pizzas allowed me to assess how well they cooked at a higher heat, while I used a lower temperature and a few extra minutes to cook the New York-style pizzas to see how well they would cook with heavier toppings. For each pizza, I looked at the bottom after cooking, along with the crust, toppings, and how well the cheese melted.
• Back-to-back consistency: I cooked multiple pizzas back-to-back in each oven to assess how quickly the oven could return to heat after cooking a pizza. For all ovens I tested, with the exception of the Bighorn Outdoors budget pick, each oven was back up to temperature for cooking by the time I had stretched the dough, added toppings, and was ready to launch another pizza.
• Portability and maintenance: Each pizza oven was moved and evaluated for portability, ease of cleaning, and maintenance. None of the ovens I've tested come with covers for offseason storage, which can help maintain the life of the oven. Those accessories are sold separately.

Meet the expert behind the guide

• Molly Allen, contributor: Molly Allen is a former bakery owner turned food writer. With a passion for homemade dough and pizza, she has tested over 15 pizza oven models from multiple brands to find the best options for home cooks.

Pizza Oven FAQs

What else can you cook in a pizza oven?

Pizza ovens can cook plenty of other foods, but it requires some strategy. Because pizza ovens operate at extremely high temperatures, you should check your cookware for the manufacturer's recommendations for maximum temperature thresholds. The best cast iron is a good bet.

Which fuel type makes the best pizza?

The best type of fuel for delicious pizza all comes down to personal preference. A wood-fired pizza oven will give pies a more complex depth of flavor. However, gas or electric still provides the opportunity for a crisp crust with a light texture, and is more readily available.

What essential accessories do I need with a new pizza oven?

The majority of pizza ovens are shipped with only the pizza oven and pizza stone. Additional accessories such as storage covers, peels, and turners are sold separately. The most crucial accessory is a pizza peel, which you'll use to prep and launch the pizza into the oven for cooking and retrieve it once cooked. While not as important, a pizza turner helps you turn your pizza for even cooking and browning in the oven. A digital infrared thermometer ensures your pizza stone is at the proper temperature before cooking. A cover is also a good idea to protect your pizza oven from the elements.

Can you use a pizza oven indoors?

Pizza ovens reach high temperatures, and those powered by gas or wood should not be operated indoors. Only electric pizza ovens designed for indoor use should be powered up inside.

Can a pizza oven be left outside?

Outdoor pizza ovens are designed to sustain plenty of use outside. However, that doesn't mean they can sit uncovered for long periods. A storage cover is important for protecting your oven from the elements when it's out of use during the off-season. Ovens with a powder-coated finish tend to withstand long-term outdoor storage better. Moisture paired with cold temperatures, or extensive sun exposure, can cause the exterior of a pizza oven to rust over time.

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