Best pizza ovens 2026: tried and tested 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 top 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 £300, 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 10 pizza ovens are listed below.

Only logged-in Which? members can view the pizza oven test results. 

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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 Flow

Most recently tested May 2026

Type and fuel(s) Dual-fuel; wood logs or propane gas

Size and weight 43 x 62.8 x 66.5cm (HxWxD), 45kg

Maximum pizza size 14 inches

Need to know 50 x 57cm and 15mm thick clay cooking zone, piezo ignition, matchstick holder, available in green, red, grey, orange, blue or black

Gozney Arc Lite

Most recently tested May 2026

Type and fuel(s) Gas; propane only

Size and weight 29.7 x 43 x 48.1cm (HxWxD), 12kg

Maximum pizza size 12 inches

Need to know Mini recipe book included, 32.5 x 35.5cm and 12mm thick pizza stone, piezo ignition, stone adjustment tool, matchstick holder, available in grey or white

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 and 12mm thick pizza stone, piezo ignition, built-in thermometer, roof rack, tripod stand and carry bag available separately

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 and 12mm thick pizza stone, stainless steel foldable pizza peel, rotating pizza stone (you turn it manually using a dial), piezo ignition

Ninja Artisan Pizza Oven & Air Fryer MO201UK

Most recently tested May 2025

Type and fuel(s) Electric; 1,760W

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

Maximum pizza size 11.5 inches

Need to know 30 x 30cm and 10mm thick pizza stone, bake tray, air fry basket, pizza peel, booklet with recipes for each cooking function (pizza, bake, air fry), viewing window, not suitable for use indoors

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

Ninja Woodfire Pizza Maker and BBQ Smoker OO101UK

Most recently tested May 2025

Type and fuel(s) Electric; 2,400W

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

Maximum pizza size 12 inches

Need to know 33 x 33cm and 15mm thick pizza stone, grill plate, baking tray, roast rack, pellet scoop, two sample bags of Ninja Woodfire Pellets (one Robust flavour, one All-Purpose flavour), not suitable for use indoors

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, SQUIRREL_TEXT_50028540)

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

Maximum pizza size 16 inches

Need to know 42.5 x 42.5cm and 15mm thick pizza stone, Ooni Connect Digital Temperature Hub including ambient temperature and food probes, viewing window

Ooni Volt 2

Most recently tested May 2026

Type and fuel(s) Electric; 1600W

Size and weight 26.3 x 54.5 x 44.2cm (HxWxD), 17.6kg

Maximum pizza size 12 inches

Need to know 33.6 x 33.6cm and 10mm thick pizza stone, oven shelf, cooking programs include Neapolitan, Thin & crispy, Pan pizza, Dough proofing, Oven Mode, Broil/Grill mode, and Custom preset, viewing window

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 and 8mm thick pizza stone

Witt Etna Rotante

Most recently tested May 2023

Type and fuel(s) Gas; butane or propane

Size and weight 34 x 75 x 63cm (HxWxD), 37.5kg

Maximum pizza size 16 inches

Need to know 40 x 40cm and 15mm thick pizza stone

More pizza ovens from our tests

Here are the rest of the pizza ovens we've tested, listed in alphabetical order.

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 six years, baking and slicing my way through more than 45 pizza oven tests and more than 200 test pizzas. 

'I rarely test ovens that are truly incapable of producing at least satisfactory pizza, but the really top-tier ones are usually those capable of reaching and maintaining the highest temperatures. Firing your oven to 400°C and quickly reducing the heat to low for the cook is the best way to get puffy crusts and evenly-baked Neapolitan pizza, and not all ovens can manage that.'

We buy and test the most popular pizza ovens on the market to find out which cook the best pizza and are the easiest to use. We don't accept freebies from manufacturers, so you can have confidence 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 inspect and photograph every pizza we cook, checking for evenness of baking and texture. The best are consistently cooked with well-risen crusts and crisp bases, while the worst are doughy, soggy and not particularly even.

Ease of use

• During cooking we judge how easily the pizza oven can be lit and tended, how easily the temperatures can be tracked and adjusted, how straightforward it is to launch, remove and rotate pizzas, and what your view is like while your pizza is cooking.
• In our latest round of testing, we scrutinised temperatures even further: we checked for cold spots around the pizza stone and timed how long it took each oven to reheat back to temperature between pizzas.
• We don't score pizza ovens on how easy they are to clean because the method is almost exactly the same for every oven: blast the heat on max for a while, then scrape out any ash and debris once the oven has cooled.

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 temperature control
• 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 food without the complex flavours that you get with wood-fired ovens, though you can still get mouthwatering pizza using gas

Wood-fired pizza ovens

Pros

• Renowned for producing the tastiest pizzas as wood and charcoal smoke infuses additional flavours
• The experience of tending a fire will appeal to some

Cons

• Requires more patience and skill than cooking with gas
• Trickier to maintain consistent temperatures
• 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 for cooking pizzas due to its lower burning temperatures; if you want to use charcoal, you'll need a blend of charcoal and wood logs

Dual-fuel pizza ovens

Pros

• You have the flexibility to switch between gas or wood-fired cooking depending on your preferences or what food you're making (foods that benefit from more consistent temperatures over a sustained period are better suited to gas)

Cons

• Dual-fuel ovens are often designed with a focus on one fuel type, so you might find the cooking experience better with one over the other
• The second fuel option isn't always available out of the box; you often have to buy a log burner or gas burner attachment separately

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

• Some can be used indoors as well as outdoors
• Electricity is generally a cheaper fuel than propane, charcoal or kiln-dried logs
• Requires no 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 your fire alarm

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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 and how expensive it is to fuel. Our advice on different pizza oven types (see above) can help you decide which fuel type to go for.
2. Pizza stone size varies. 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 is important if you want to take your pizza oven out and about, but less so if you plan to leave it in a permanent spot 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 are worth checking, as 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 determines whether 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 opening and chamber are wide enough to fit everything 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 requires 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 a good target, 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. Tavern pizza is usually cut into squares for sharing. Seven or eight minutes at around 300°C.