The Best Pizza Ovens, According to Professional Pizza Chefs
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Pizza’s ubiquity across the globe is well-established, and yet it’s still very difficult to create a restaurant-grade pie at home. The food’s origins in the scorching ovens of northern Italy don’t cater well to the average domestic oven, they don’t get hot enough to produce a crisp and savory crust alongside gooey, melted cheese. This is where home pizza ovens come in. They’re specially made to mimic New York’s most prized output, with temperatures surpassing 700 degrees Fahrenheit, in just a few minutes.
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Additionally, they serve more than this single function and can make a variety of delicious meals besides pizza, from ribeye steaks to berry cobblers. Another benefit is the communal experience that pizza ovens create, similar to a barbecue grill. For those who own one, a pizza oven becomes a unique gathering point for friends and family to share a slice.
What the Experts Say
To put this list together, SPY asked three pizza experts to recommend their favorite home pizza ovens. We spoke with Dave Joachim, a James Beard Award winner and author of dozens of cookbooks including Mastering Pizza; Tony Gemignani, a chef, restaurateur, and 13-time World Pizza Champion; and Peter Reinhart, a master bread baker, James Beard Award winner, and author of Pizza Quest.
“Budget is a big factor,” says Joachim, “and it plays into the size of the oven too. If the typical buyer is just making one pizza at a time, there are lots of options now for that, and they’re cheaper because they’re smaller.”
While there are many budget-priced pizza ovens out there, some under $100, Joachim says reliable options start at a higher threshold. “I think if you’re going to buy one of these lower-end ovens, you need to spring for the $400 to $500 ones. The ones that are less than that are just not great. They’re one-trick ponies. You can only do one pie at a time. They don’t have great heat recovery, and they suffer from a lack of top heat.”
Top heat refers to the temperature emanating above the pizza, whether from insulation or a separate heating element, and it’s a key factor in making a balanced pie. “It’s no good having a 900-degree pizza oven if it’s just a ton of heat on the bottom and no insulation on the top,” Joachim tells us. Without enough top heat, you can end up with a burnt crust and undercooked toppings.
It’s worth imagining how you intend to use a pizza oven before selecting one. If you’ll be satiated with a simple 12-inch Neapolitan from time to time, you can get away with a smaller oven, possibly a countertop one, that has a slower heat-up time. If you want to make different styles of pizza, even multiple pies at a time, it’s best to get a bigger, more powerful pizza oven, even if it’s at a higher price.
BEST OVERALL
Breville Smart Oven Pizzaiolo
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When picturing a pizza oven, the first thought likely involves a large, hut-shaped brick contraption with rolling flames inside. Breville defies that image with its Smart Oven Pizzaiolo — a sleek, compact device designed to blend in on your countertop. There’s no tradeoff with the pizza quality, as the Pizzaiolo has the versatility and temperature capacity (750 degrees) to make all sorts of terrific pies.
“I’ve been using that same oven for five years now and it makes reliable pizza of any style,” Joachim says.
Reinhart recommended this product too, saying, “I like its ease of use, the various settings it allows, and the fact that I can do both hearth-style and pan-style pizzas.”
The oven’s three front-facing dials are intuitive, even for first-time pizza makers. You can adjust between preset options like New York-style or “wood-fired” pizza or use the Manual Mode, which allows for total control over the top and bottom heating elements.
There are two main downsides to consider before purchasing. Reinhart notes the oven’s small interior, which fits 12-inch pizzas or less, unlike other ovens that accommodate 16-inch pies. He adds that the Breville offering is “rather more expensive than other brands.” Otherwise, the Pizzaiolo is a stellar device.
BEST FOR OUTDOORS
Ooni Karu 16 Multi-Fuel Pizza Oven
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Ooni is one of the top home pizza oven manufacturers, and the Karu 16 is one of its best products. Designed for outdoor use, the Karu 16 is a powerful oven that hits a maximum temperature of 950 degrees. Joachim tells us that the number 16 in its name “refers to the size of the pie you can get in there,” meaning there’s room for a 16-inch pizza.
Users can decide between multiple types of fuel—gas, wood, or charcoal—depending on convenience and taste preference. It’s easy to track the oven’s temperature thanks to a digital thermometer mounted below the door.
While the Karu 16 costs more than some of the other names on this list, the price is reasonable given the quality, which is why Joachim considers the oven “a good all-arounder.”
BEST FOR INDOORS
Ooni Volt 12 Electric Pizza Oven
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The Ooni Volt 12 is an electric-powered oven that can plug in right next to other countertop appliances. Measuring 20.8 inches wide, it might be a little big for some kitchens, but relative to the entire product category it’s wonderfully compact. It’s also easy to take outside when the weather is nice.
“Now you can choose between an outdoor or even easier, indoor Ooni Volt which is both simple and amazing,” says Gemignani, who recommends the item after firsthand use.
Temperatures can reach up to 850 degrees and, as Joachim tells us, electric ovens often heat more evenly than gas ones, so you can expect a crisp slice from crust to toppings. The price tag is high, but the performance lives up to it, especially considering how easy the oven is to use.
BEST VALUE
Gozney Roccbox
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After testing dozens of pizza ovens over their careers, Joachim and Reinhart, both recommended the Gozney Roccbox, and not just because it’s reasonably priced. The item can be heated with gas or wood depending on user preference, and it reaches a top temperature that rivals any home pizza oven at 950 degrees.
The interior is on the smaller side, only fitting pizzas that are about 11 inches in diameter. It’s well-insulated, though, so once the Roccbox is at the right temperature you don’t have to wait to start cooking another pie. Plus, the 11-inch interior is large enough to cook many meals other than pizza.
BEST GAS-POWERED
Ooni Koda 16 Gas-Powered Pizza Oven
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The Ooni Koda 16 exemplifies the simplicity of gas-powered pizza ovens. Once the gas is hooked up, users simply adjust the temperature with a heat control dial on the side. Perhaps the only drawback is that there’s no thermometer, so a separate infrared thermometer is a worthwhile add-on. Luckily, the Koda 16 is lower in price than many ovens of this caliber.
It’s best to cover this outdoor oven when not in use, but the brand says it can withstand light rain and snow as well as hot and cold weather. That means fresh, homemade pizza year-round.
“If you’re looking for a home oven that’s versatile and has artisan pizza styles that range from Neapolitan to Detroit, Ooni is the brand for you,” says Gemignani.
BEST WOOD-FIRED
Gozney Dome
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While there are plenty of high-performing ovens that use gas or electricity, there’s something timeless about a wood-fired oven. In aesthetics and performance, the Gozney Dome transports any backyard to the Italian countryside.
“What’s nice about the Dome is that it’s not just a pizza oven,” Joachim says, explaining its many uses. “You can do a 16-inch pie in there. I bake two loaves of bread at a time in there. You can do some smoking in there. You can roast. You can use gas or wood. There’s also a steaming function.”
Joachim adds that the Dome’s heat retention and top heat are both excellent, letting users pump out evenly cooked pies one after another. It’s certainly expensive and would be a splurge option for many prospective buyers. If the cost is prohibitive, Gozney sells a similar yet slightly cheaper model called the Dome S1.
BEST HIGH-END
Valoriani Hobby 100
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If you walk into a pizza place and look behind the counter, you’ll likely see a Valoriani oven. The Italian brand has been producing top-of-the-line pizza ovens for over a century. While Valoriani leans toward commercial ovens, it manufactures ovens for home use too, including the Hobby series.
“That’s the one I’d recommend if price is not an object and you just want the best wood-fired pizza oven you can get,” says Joachim. “They’re just constructed very well. Really good materials, really good design. That’s high, high-end though.”
All three models in Valoriani’s Hobby line can use wood or gas as the fuel source and ship pre-assembled. The main difference between them is the size, with the Hobby 80 being the smallest–though, still bigger than an average home pizza oven–and the Hobby 120 being the largest.
Frequently Asked Questions About Pizza Ovens
How Long Does it Take to Cook a Pizza in a Pizza Oven?
The exact time depends on the temperature you use and how you want your pizza to come out. Preheating a pizza oven typically takes longer than the actual cooking process. Gas and electric ovens preheat faster than wood-fired ones, usually in about 10 minutes. Wood-fired pizza ovens usually need 20 minutes to reach the desired temperature. From there, a pizza only needs to stay in the oven for about one to three minutes before it’s ready. So, the total time to make a pizza with a pizza oven should be under 30 minutes.
What’s the Difference Between a Gas and Wood Pizza Oven?
The defining difference between gas-powered and wood-fired pizza ovens is that they use different types of fuel: gas and wood, respectively. This leads to other differences in user experience and pizza style. Joachim compares a gas oven to an automatic car and a wood oven to a manual one. The former is straightforward while the latter is more hands-on. “Wood is more fussy,” Joachim says. “It takes longer to get going and it’s more difficult to regulate the heat.” The benefit of a wood oven is that, compared to gas, it leads to a crisper crust because it burns dryer.
How Do You Clean a Pizza Oven?
The easiest way to clean a pizza oven is by running it at an extremely high temperature to char any food residue. Once it’s cool, wipe out the interior and brush off the pizza stone, if it has one. Joachim tells us that an oven needs to get to 800 or 900 degrees for this burn-off cleaning to be effective, though. Otherwise, you may need to use a water-and-vinegar solution to remove stains from the inside. If so, make sure your pizza stone is completely dry before using it again.
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