Best pizza ovens for cooking outdoors and indoors

The best pizza ovens make restaurant-quality pizza possible at home – and we've found that price isn't always an indicator of quality. 

We've tested more than 30 pizza ovens for cooking indoors and out, including wood-fired, gas, electric and BBQ models from brands such as Gozney, Ninja, Ooni and more. 

Some will transform you into a domestic pizzaiolo, while others will make you wish you'd ordered takeaway instead. 

We've found a Great Value option that costs less than £150 and several Best Buys that prove you don't have to plump for the most expensive oven to get the best pizza. 

The pizza ovens we tested

The biggest brands and the most popular 12 pizza ovens are listed below.

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A selection of the pizza ovens we tested are listed in alphabetical order below.

Only logged-in Which? members can view the best pizza ovens from our tests.

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Delivita Diavolo

Most recently tested May 2025

Type and fuel(s) Gas; propane only

Size and weight 37 x 42 x 62cm (HxWxD), 14kg

Maximum pizza size 12 inches

Need to know 32.5 x 32.5cm cordierite pizza stone, gas hose and regulator included, piezo ignition, perforated stainless steel pizza peel with folding handle, temperature thermometer (needs 2x AAA batteries, not included), carry bag, matchstick holder

Gozney Arc

Most recently tested May 2025

Type and fuel(s) Gas; propane only

Size and weight 34.2 x 48 x 56.4cm (HxWxD), 21.5kg

Maximum pizza size 14 inches

Need to know Available in black or white, 46 x 37cm cordierite pizza stone, built-in digital thermometer, piezo ignition, stone adjustment hook, matchstick holder

Gozney Tread

Most recently tested May 2025

Type and fuel(s) Gas; propane only

Size and weight 32 x 41.8 x 48.4cm (HxWxD), 13.5kg

Maximum pizza size 12 inches

Need to know Mini recipe book included, 38 x 31cm cordierite pizza stone, piezo ignition, built-in thermometer, roof rack, tripod stand and carry bag available separately

Igneus Minimo

Most recently tested August 2021

Type and fuel(s) Wood-fired; wood logs only

Size and weight 63 x 41 x 49cm (HxWxD), 15kg

Maximum pizza size 11 inches

Need to know 11-inch aluminium pizza peel, 30 x 40cm cordierite pizza stone, embers rake

Jamie Oliver by Tefal JM4168G0 Stone-bake Pizza Oven

Most recently tested May 2025

Type and fuel(s) Gas; propane only

Size and weight 30.1 x 45.1 x 58.3cm (HxWxD), 10.9kg

Maximum pizza size 12 inches

Need to know 30.5 x 30.5cm pizza stone, stainless steel foldable pizza peel, rotating pizza stone (you turn it manually using a dial), piezo ignition

Ninja Artisan Electric Outdoor Pizza Oven & Air Fryer MO201UK

Most recently tested May 2025

Type and fuel(s) Electric

Size and weight 32 x 59 x 42cm (HxWxD), 11.9kg

Maximum pizza size 11.5 inches

Need to know 30 x 30cm cordierite pizza stone, bake tray, air fry basket, pizza peel, pizza stone, booklet with recipes for each cooking function (pizza, bake, air fry), viewing window

Up your barbecue game with the best gas BBQs and best charcoal BBQs

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker and BBQ Smoker OO101UK

Most recently tested May 2025

Type and fuel(s) Electric

Size and weight 41 x 51 x 57cm (HxWxD), 18kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone, grill plate, baking tray, roast rack, pellet scoop, two sample bags of Ninja Woodfire Pellets (one Robust flavour, one All-Purpose flavour)

Ooni Karu 2 Pro Multi-Fuel Pizza Oven

Most recently tested May 2025

Type and fuel(s) Dual-fuel; wood logs and/or charcoal briquettes, or propane gas (requires Ooni Gas Burner, £99, available at Ooni)

Size and weight 83 x 50 x 83cm (HxWxD), 26.8kg

Maximum pizza size 16 inches

Need to know 42.5 x 42.5cm cordierite pizza stone, Ooni Connect Digital Temperature Hub including ambient temperature and food probes, viewing window

Ooni Koda 2 Gas Powered Pizza Oven

Most recently tested May 2025

Type and fuel(s) Gas; propane only

Size and weight 33.3 x 54.5 x 47.2cm (HxWxD), 16kg

Maximum pizza size 14 inches

Need to know 39 x 37cm cordierite pizza stone, gas hose and regulator, piezo ignition, matchstick holder

Sage The Smart Oven Pizzaiolo

Most recently tested August 2021

Type and fuel(s) Electric

Size and weight 27 x 47 x 46cm (HxWxD), 15kg

Maximum pizza size 11 inches

Need to know 11-inch aluminium pizza peel, 30 x 30cm cordierite pizza stone, 30 x 30cm pizza pan, suitable for indoor use

Vango Camp Chef BBQ Pizza Oven

Most recently tested May 2023

Type and fuel(s) BBQ pizza oven; to be placed on top of a charcoal or gas barbecue

Size and weight 34 x 40.5 x 45cm (HxWxD), 9.5kg

Maximum pizza size 12 inches

Need to know 33 x 33cm pizza stone

Vonhaus Outdoor Pizza Oven

Most recently tested October 2022

Type and fuel(s) Wood-fired; wood pellets only

Size and weight 71 x 36 x 83.5cm (HxWxD), 11.5kg

Maximum pizza size 11 inches

Need to know 30 x 30cm cordierite pizza stone

More pizza ovens from our tests

How we test pizza ovens

Joel Bates, Which? pizza ovens expert and principal researcher/writer, says:

I've been testing pizza ovens for Which? for nearly six years, baking and slicing my way through more than 30 pizza oven tests and cooking more than 120 test pizzas in total. Each time we test, we select the UK's bestselling pizza ovens and investigate which are the easiest to use and which cook the best pizza.

We buy and test the most popular pizza ovens on the market. We don't accept freebies from manufacturers so you can be confident in the honesty and impartiality of our reviews.

We regularly revisit the pizza ovens on sale to see if there are any more popular models that need testing, and when we find them, we do. Our key tests include:

Portability, stability and heat-up time

• We assess the portability and stability of each oven, carrying it over short distances and checking the design for any loose or wobbly bits once it's set up.
• Once we've got the oven going, we time how long it takes for the pizza stone to reach the ideal cooking temperature for Neapolitan-style pizza - 400°C. Some get there in as little as 15 minutes, others take more than double that time or never manage to reach that temperature at all.

Pizza quality

• We then assess the pizza itself. We cook at least three pizzas in each oven, usually margherita and pepperoni, using the same methods, dough, sauce and toppings to keep things as fair as possible over our years of testing.
• We photograph and taste every pizza we cook, checking for evenness of baking, flavour and texture. The best are crisp, evenly cooked and tasty, while the worst are doughy, soggy and not particularly pleasant to eat.

Ease of use and cleaning

• During cooking we judge how easily the pizza oven can be lit and tended, how easily the temperatures can be tracked and adjusted, and how straightforward it is to launch, remove and rotate pizzas.
• After we've finished cooking and allowed the oven to cool, we assess how easy it is to brush out any debris or burned-on bits. Most pizza ovens just need a quick brush, but some can prove tricky to empty.

Why you can trust us: at Which? we're free from manufacturer and retailer influence. Find out more about our impartiality and how your support helps us to stay editorially independent

What's the difference between charcoal, electric, gas and wood-fired pizza ovens?

Whether it's freestanding, sits on a BBQ or is made of brick or clay, almost all ovens need fuel. Below is a rundown of the advantages and disadvantages of different types of pizza oven.

Gas pizza ovens

Pros

• Clicking the flames into gear and using a dial to manage the heat allows for speedy heat-up times and more precise cooking
• Largely mess-free as there isn't any ash or leftover fuel to clean up after you've finished cooking

Cons

• Smokeless flames can leave pizzas without the complex flavours that you get with wood-fired ovens

Charcoal and wood-fired pizza ovens

Pros

• Usually produce the tastiest pizza, as the wood and charcoal smoke infuses additional flavour into the crust and base
• The experience of tending a fire will appeal to some

Cons

• Requires more patience and skill than cooking with gas
• Leftover ash and soot means a bigger clean-up job afterwards

It's also worth noting that charcoal isn't suitable as a standalone fuel due to its limitations on heat control - you'll need a blend of charcoal and wood logs.

BBQ pizza ovens

Pros

• Often cheaper to buy and more compact than standalone pizza ovens
• Should work with a barbecue you already own as long as it fits comfortably on your barbecue grill

Cons

• Heat source is underneath the oven, often resulting in very crispy bases and underdone tops
• Takes much longer to cook than standalone pizza ovens

Electric pizza ovens

Pros

• Most can be used indoors as well as outdoors, although there are exceptions
• Electricity is generally a cheaper fuel than propane, charcoal or kiln-dried logs
• Requires very little tending as there are no flames. Pizzas won't need turning during cooking

Cons

• Lacks the authentic cooking experience you get with flames
• Will likely demand a large amount of kitchen counter space
• Still cooks at high temperatures that can lead to smoky results, so you might set off the fire alarm

What to look for in a pizza oven?

It's not just the price of pizza ovens that varies a lot. Here are five key things to consider when buying a pizza oven:

1. Fuel type will dictate the cooking experience and has a big impact on how easy it is to use, how expensive it is to fuel, and how simple it is to clean. Our advice on different pizza oven types (see above) can help you decide which fuel type to go for.
2. Pizza stone size - when it comes to pizza, size does matter. We've tested ovens that can barely cook a pizza wider than 10 inches across, and others that can do double that. Deciding what size pizzas you want will help whittle down your options.
3. Weight and portability - do you want to take your pizza oven out and about, or do you plan to leave it in a permanent spot in your garden with a cover over it? If you'd like a portable oven, check the dimensions and weight in our reviews - some need more than one person to lift.
4. Included accessories - you won't get far without a pizza peel and a temperature gun. If you're a beginner and don't have either of these essential bits of kit already, it can save you money to buy an oven that comes with one or both included.
5. Oven chamber size - pizza ovens can cook more than just pizza. If you want to roast meat or vegetables, or even bake bread in there, you'll need to make sure the oven door and chamber are wide enough to fit the other food you'd like to cook. Some are only really big enough to fit flat dishes like pizza.

What's the best temperature for a pizza oven?

The best pizza oven temperature depends on what kind of pizza you're making. There's a whole world of different pizzas out there, but we've listed five popular types and their target temperatures below:

• Neapolitan - the classic. Cooked in as little as two minutes at scorching hot temperatures. 400-450°C will give you the puffed, leopard-spotted crusts you're looking for.
• New York - a thicker base than Neapolitan means a slightly longer bake at a slightly lower temperature. Five minutes at around 350°C should do it.
• Chicago - thick, deep dish pizzas with the cheese and toppings underneath the tomato sauce. A cast iron pan is best when using a pizza oven. This wants slower cooking, so about 25 minutes at around 250-270°C is a good temperature.
• Detroit - deep-dish pizzas with thick crusts and plenty of topping. 300°C is good to aim for, with an initial five-minute bake of the base followed by a 10-minute bake with the topping added. 
• Tavern style - more time on the pizza stone means a crispy, robust base that's usually cut into squares for sharing. Seven or eight minutes at around 300°C.

Six tips for cooking with a pizza oven

• Keep a consistent temperature 400°C is usually best for cooking Neapolitan pizza, but the ideal temperature varies depending on what type of pizza you're cooking. A consistent heat will cook your pizzas evenly and keep them from burning unexpectedly.
• Dust your peel with flour Pizza dough sticks very easily, so dusting your peel with flour will help it to slide on and off. Be careful not to overdo it, though, as too much flour underneath will burn and taste bitter.
• Assemble the pizza on the peel Save yourself the stress of trying to slide the peel underneath the squishy dough and avoid ruining the shape of your pizza. The peel is the perfect assembly station, as long as you dust it first and remember to give it a shake every 20 to 30 seconds to stop the pizza sticking.
• Rotate it regularly The strongest heat usually comes from one direction, especially in gas and wood-fired ovens. You'll want to rotate the pizza a few times during cooking to make sure it cooks evenly. Once every 30 seconds is a good rule of thumb, but keep an eye on it while it cooks.
• Try other dishes too Pizza isn't the only thing these ovens are good for. If you have cookware that can handle the heat, there are endless possibilities – try roasting a joint of meat, steaming a pot of mussels or even baking bread.
• Don't overdo it with toppings Less is definitely more, as too many toppings will leave you with a soggy base and watery top. The crust cooks and burns very quickly during cooking, so be minimal with toppings to ensure that they cook just as fast. Moisture-rich toppings should be partially cooked beforehand.