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The Best Backyard Pizza Ovens of 2022

Serious Eats / J. Kenji López-Alt

Straight to the Point

Our two favorite pizza ovens are the Roccbox Portable Wood and Gas Pizza Oven and Ooni Karu 12 Multi-Fuel Pizza Oven.

Since this review was originally published, Blackstone has discontinued its pizza oven (which was one of our top picks). Uuni rebranded as Ooni, and the model we tested has been replaced by newer ones. This review was originally written for the Ooni 3, which is no longer available. We have replaced the product links with the Ooni Karu, which has a similar design, and updated the price below and added some information on the Karu, but have otherwise left the original text for the Ooni 3. We will be re-testing pizza ovens and will update this article.

I've always contended that pizza is the one food I could never get sick of, and if you've been following my Instagram feed, you'll know that I've recently been putting that claim to the test. I've had pizza coming out of my ears. There were days when I cooked over two dozen pizzas, and tasted at least a bite of each one. You'd think that being that guy who always has pizza to give away would make you really popular with the neighbors, but I've had people turn down free pizza after I'd offered it to them too many times.

Kenji Tests the Best Backyard Pizza Ovens

I never got sick of pizza, though I can't say the same for my wife, Adri.

All this because, for the last few months, I've been testing outdoor pizza ovens. Why outdoor? Well, an indoor oven typically maxes out at around 550°F (290°C). Even with the help of a Baking Steel, that's still not hot enough to get true Neapolitan-style pizza. Only with temperatures arcing up to and over the 900°F (480°C) mark can you get that incredible contrast between crisp, leopard-spotted exterior and poofy, moist, and stretchy interior that is the hallmark of a really great pizza crust.

Pizza baked in a sufficiently hot oven will come out charred and crisp, but with a moist, chewy, tender crumb.

Serious Eats / J. Kenji López-Alt

Enter the outdoor pizza oven. Outdoor cooking equipment, whether fired with gas, wood, or charcoal, regularly reaches temperatures well above what a home oven can safely hit, and in recent years, dozens of manufacturers and start-ups have taken advantage of this to produce ovens that promise true Neapolitan-style pizza in your backyard, eliminating the need to build your own full-blown stone oven.

The best of these new ovens are compact, reliable, and relatively inexpensive, and they've been responsible for the best pizzas I've ever made at home. Here are my picks for the very best outdoor pizza ovens, both stand-alone units and those designed to sit atop your gas grill.

One note: A number of years back, I had a minor role in the design and release of the Serious Eats Edition Baking Steel/KettlePizza Pizza Oven Kit. Serious Eats had no financial partnership with KettlePizza and 100% of any profits Serious Eats made from the sale of these oven kits was donated directly to Feeding America. Still, in the interest of fairness, I excluded the KettlePizza kit and similar Weber Kettle conversion kits from this lineup.

Here's a quick summary of my three favorites, plus a full breakdown below.

The Winners, at a Glance

The Sleek and Reliable Workhorse: Roccbox Portable Wood and Gas Pizza Oven

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This is my overall top pick. It's incredibly easy to use, reliable, and can be used with gas, charcoal, or hardwood kindling.

Best for Live-Fire Lovers: Ooni Karu 12 Multi-Fuel Pizza Oven

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This spacious oven can be used with wood, charcoal, or with gas (though this last one requires a gas burner).

The Budget Option: The Pizzacraft Pizzeria Pronto Outdoor Pizza Oven

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This easy-to-use oven won't produce as good of results as our top two picks, but for those that want to bring the pizza making experience outdoors at a more budget-friendly price point, it's a good pick.

The Testing

I tested nearly a dozen different stand-alone and grill-top pizza ovens over a three-month period. To narrow down the very wide field, I tested only ovens designed to be ready to use in your backyard. If you had to install it on a permanent or semipermanent stand or base, I did not include it. All of the ovens I tested are either tabletop units, freestanding units with wheels, or units designed to work in conjunction with your existing gas grill. I also set a price cap of $1,000.

For the testing, I cooked dozens of Neapolitan, New York, and other styles of pizza, using both homemade and store-bought dough. I cooked pizzas with toppings and without. I cooked pizza stretched by hand, and rolled out with a rolling pin.

Outdoor Pizza Oven Pizza Dough

I also invited two world-class Bay Area pizzaioli to come over and try the ovens out for a day: Keith Freilich of Emilia's Pizzeria in Berkeley, and Jeff Krupman of PizzaHacker in Bernal Heights. You can catch a Facebook Live video of part of the action, if you're interested in seeing two dudes who know pizza make pizza. We made over a dozen pizzas that day, using Jeff's sourdough pizza dough.

The Criteria: What We Look for in a Outdoor Pizza Oven

  Roccbox  Ooni Karu  Blackstone (Discontinued) 
Fuel type  Gas, hardwood kindling, or charcoal briquettes  Gas, hardwood kindling, or charcoal briquettes  Gas 
Max floor temp  Over 900°F (480°C)  Over 750°F (400°C)  Over 900°F (480°C) 
Max dome temp  Over 900°F (480°C)  Over 900°F (480°C)  Over 900°F (480°C) 
Fastest cook time  75 seconds  75 seconds  70 seconds 
Preheat time  30 minutes  15 to 20 minutes  15 minutes 
Recovery time between pizzas  5 minutes  4 to 5 minutes, if you keep the hopper full  Moments 
Largest pizza possible  11 inches  12 inches  16 inches 
Good for other foods?  Yes Yes  It's okay, but you cannot use handled pans in it 
Portable?  Yes, though heavy  Yes  No 
Fuel consumption  A standard 15-pound propane tank will last about 20 hours at full blast.   Wood, charcoal, or gas (if using the attachment).  A standard 15-pound propane tank will last about 15 hours at full blast. 
Cost at time of writing  $499 $399 $285

While testing, I paid attention to a number of factors:

By the way, if you'd like to use your ovens for cooking things other than pizza, I'd recommend picking up a square cast iron skillet and a couple of aluminum quarter sheet pans. Both of these fit inside the Roccbox and the Ooni ovens.

Stand-Alone Versus Grill Conversion

There's no question that all of my recommended stand-alone pizza ovens perform better than in-grill conversion kits, and I would not hesitate to recommend any of them over the grill converters. The only buyers to whom I'd recommend a grill-top converter are folks who plan to make pizza only very occasionally and would rather not use up their outdoor space for an extra oven.

The Best Stand-Alone Outdoor Pizza Ovens

The Sleek and Reliable Workhorse: Roccbox

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The Bottom Line: This is an incredible little oven with simple, reliable operation, whether you're using gas, wood, or charcoal to fire it. It consistently hits wood-fired-oven temperatures and maintains them for as long as you are cooking, with no fussing or babysitting, which means you can spend more time enjoying pizza with your friends and family and less time coddling a temperamental flame. It's attractive, solidly built, weatherproof, and portable.

How It Works: The Roccbox is a heavily insulated, stainless-steel-and-stone box with a rubberized exterior. You can place it on any surface, including wood or plastic, and it stands up on three heavy-duty folding legs. There are two burner attachments, depending on the fuel source you want to use. The burner box is a rocket stove–style combustion chamber that allows you to feed the flame with hardwood kindling or charcoal briquettes, while the gas burner allows you to heat the Roccbox with a standard propane tank.

An impressive gas flame in the back of the Roccbox.

Serious Eats / J. Kenji López-Alt

Once it's fired up, the flame rises up the back of the chamber and gets directed across the top of the oven. The stone floor heats indirectly via hot air and radiation from above. After a half hour or so, both the dome and the floor of the oven can hit temperatures above 900°F, allowing you to cook pizzas in under 90 seconds.

A Neapolitan-style dough baked in under 90 seconds in the Roccbox.

Serious Eats / J. Kenji López-Alt

The Best Bits: Where to start? Let's begin with unpacking. The Roccbox comes fully assembled and ready to go, which is great, because the assembly is far more robust and heavy-duty than the folded-sheet-metal-with-screws construction of nearly every other oven I tested. It's solidly built with heavy-gauge stainless steel and stone. The rubberized finish on the exterior comes in gray or green, and the styling is polished and designed to look great in your backyard.

Everything you need comes in the box, including both the gas and live-fire burner attachments, a detailed instruction and recipe manual in multiple languages, and a top-of-the-line, custom-designed pizza peel. That peel, made of nonstick perforated and ridged aluminum, has actually gone on to become the favorite peel in my large arsenal. Raw pizzas slide off it easily, while the perforations ensure that excess flour falls away from the pizza instead of burning on the bottom of the oven. Its tapered head makes it easy to slip under cooked pizzas, too. If Roccbox sold that peel separately, I would not hesitate to recommend it as my top choice.

A New York–style dough baked in about three minutes in the Roccbox.

Serious Eats / J. Kenji López-Alt

I was a little skeptical at first that a gas flame could produce wood-fired results (we've all had mediocre pies from those gas-assist Wood Stone ovens that seem popular with chefs these days, right?), but I couldn't be happier with its performance. The flame is large, it burns efficiently and reliably, and it keeps the oven hot for pizza after pizza, with only a few minutes of recovery time. (If you try to launch a new pizza in immediately after taking out the previous one, the base will undercook a little, as shown below.)

Cooking two pies in a row without waiting can lead to slightly undercooked bases, like this one.

Serious Eats / J. Kenji López-Alt

With wood or charcoal, it's equally easy to use. The live-fuel burner box is a rocket stove–style burner that very efficiently draws oxygen across the flames and pulls them up into the oven. I've successfully cooked pizzas with it using hardwood kindling, charcoal briquettes, and even scraps of cherrywood molding from my kitchen closet.

If you use the gas burner, the heat level is also easily adjustable. Crank it up all the way for 90-second Neapolitan pies, or turn it down for three- to five-minute New York–style pizzas. Go even lower, and you can roast a small spatchcocked chicken, crispy skin and all.

The Roccbox's always-open mouth design makes it great for cooking foods other than pizza. Pop the food in a cast iron skillet, and slide it in the opening with the handle hanging out. I've made fantastic charred asparagus and broccoli, crispy potato chunks (after parboiling), fish, chicken, and beef in there. If you can sear it in a cast iron pan on the stovetop or brown it under a broiler, it's a good candidate for outdoor cooking in this oven.

Unlike any other oven I tested, the Roccbox also stays cool enough to touch on the exterior. It gets hot for sure, but accidentally brushing up against it won't leave you with any lasting marks. It's also weatherproof—no need for an extra cover. I've even cooked with it during a light drizzle (with an umbrella for the pizza) and observed no dips in quality.

The Minor Problems: They claim the oven is easily portable. This is a stretch. It comes with a sleek carrying strap that Velcros itself around the oven, but the oven weighs almost 45 pounds. It's easy enough to move from one side of your yard to the other, or from the back of a car to a picnic table, but the idea of, say, lugging it down to the beachfront is not appealing to me.

The width of the Roccbox is also the smallest of all the ovens I recommend here. It's exactly 12 inches wide, meaning the largest pizza you can realistically cook is about 11 inches. I typically don't cook pizzas any larger than 10 inches, so this is not a problem for me.

The Major Problems: The cost. If shipping's not included (it currently is free on Gozney's site), this oven costs a good bit more than its closest competitor on this list. That's no small chunk of change, but its versatility and ease of use are worth investing in.

Key Specs

Serious Eats / J. Kenji López-Alt

Best For Live-Fire Lovers: The Ooni Karu

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The Bottom Line: This multi-fuel oven can be used with wood, charcoal, or gas (you will need a gas burner that's sold separately for the latter). If you want a wood pellet-only oven, check out the Ooni Fyra 12 (it's the successor of the Ooni 3, which is what we originally tested for this review).

How It Works: The Ooni is a compact oven that, I believe, was the first of its kind on the market, pairing portability and compactness with some serious heat output. The stainless steel box houses a heat deflector and a stone floor. You light up a pile of wood pellets in a little tray in the back of the unit, then load more wood pellets into a metal hopper, which continuously feeds them into the fire via gravity. As the pellets burn, the flame is drawn over the stone, across the top of the oven, and out a tall chimney in the front.

A Neapolitan pizza in the Ooni.

Serious Eats / J. Kenji López-Alt

With a good fire in there, you can preheat that stone to over 750°F in just about 15 minutes, with air temperatures rising above 900°F.

When you're ready to cook, you open the door, slide the pizza in, and close the door. Every 15 to 20 seconds or so, open that door, give the pizza a spin, and keep cooking. In 90 seconds or less, your pizza is done. Crisp, charred, and puffy.

The underside of a Neapolitan pizza from the Ooni.

Serious Eats / J. Kenji López-Alt

I've used two different iterations of this oven—the Ooni 2S and the Ooni 3—and both have performed extremely well under the right conditions (more on that in the "problems" section below). The upgrades on the Ooni 3 include a more solidly mounted front heat deflector (which would frustratingly fall and burn your arm when you reached into the Ooni 2S), a rear heat deflector (which has taken on the role of "part that inexplicably falls over and causes you to burn yourself when fixing"), and a more robust pellet-holder setup.

The Best Bits: The unit is attractive and can safely be used on any surface, including wood or plastic. Just be wary of stray burning pellets accidentally falling out the back.

I really like the use of wood pellets for the fire here. It doesn't have quite the romance of actual pieces of hardwood, but pellets are cheap (about 50 cents a pound at your local home goods store), they burn reliably, and they're easy to get going. A 30-second zap with my Iwatani butane torch, and it's good to go. Even more attractive is the gas converter that should be coming out for the Ooni this summer, or the larger, multi-fuel-source Ooni Pro, currently in the crowd-funding stage. I have not had a chance to test either of these, so cannot offer any reliable insight about their performance.

Putting the Ooni 2S or the Ooni 3 together for the first time requires a few basic tools and maybe 45 minutes of your time, though you may have a few head-scratching moments (again, more on that below).

The oven space inside the Ooni is large enough to accommodate some other foods. I've broiled enough black cod fillets in it to feed a half dozen people at once. I've cooked mussels, seared steaks, and grilled oysters in it as well, all without a hitch. The oven door needs to stay closed while cooking, so you'll need to find a vessel that fits completely inside it. The quarter sheet pan I recommended will fit inside, as will an eight-inch cast iron skillet. Some larger skillets may fit, but it depends on the length of their handles.

If you order a weather cover for your oven, you've also just ordered a carrying case. It holds the fully assembled unit upside down so you can lug it to the beach or campsite. Though be aware that, once assembled, the Ooni 3 weighs about 25 pounds, so you're gonna want to use it pretty close to your car.

Serious Eats / J. Kenji López-Alt

The Minor Problems: Let's start with assembling and firing the thing up. The manual is written in the style of IKEA furniture assembly manuals, with no words, only pictures. This can be annoying, as the pictures don't do a very good job of explaining how to actually use the device. I tried using both my Ooni 2S and my Ooni 3 straight out of the box with only the manual for guidance, and was met with frustration. Only after watching a few videos from Ooni's YouTube channel, and getting more detailed instructions from them via email, could I get the things working. I've been told that newer instruction manuals will come with more complete explanations and troubleshooting guides.

The Ooni comes with a pizza peel of sorts. It's really just a piece of sheet metal that fits the mouth of the oven. I found the flat metal to be difficult to launch pizzas with, so I use my own wooden or aluminum peels instead. Note that 12 inches wide is the maximum peel size you can use in the Ooni.

One other thing to note: Even in a wood-fired oven, the wood itself lends very little flavor to the pizza. When the pie is properly and rapidly cooked, there's no real, detectable difference in flavor between a pizza that's cooked with wood and one that's cooked with an equivalent gas or coal fire.

The Major Problems: Even once the thing is properly assembled and fired up, there are some issues. The biggest is consistency. Working with live fire is never a set-it-and-forget-it situation, but the small pellet burner in the back of the Ooni seems to have more quirks than most live fires I've worked with. The airflow needs to be exactly right in order for it to burn efficiently—I've found that I have to reposition my oven frequently to keep even a small breeze from disrupting the flow of oxygen to the pellets. Even having the back of the oven a couple feet away from a fence seems to affect how efficiently it burns.

In some cases, this led to disastrous pizzas that had to be discarded. If the pellets aren't burning efficiently, they end up smoldering instead, producing plumes of thick, dark smoke, which coats your pizza in soot and makes it completely unpalatable. More than once, I caught the chimney belching out thick smoke and opened the door of the oven to see what was going on, only to then have my eyebrows singed as the sudden inflow of oxygen turned the vapor-filled box into a miniature blast furnace.

Keeping the pellet tray ever so slightly cracked open at the back seemed to help with some of the airflow issues, though even that was not 100% reliable.

The other issue is the design of the hopper. The idea is that you fill a metal tube to the brim with pellets, and they feed themselves down into the fire as the ones below them burn up. In reality, the pellets get caught in the tube, requiring you to manually jostle and push them down from time to time. This sometimes causes one of the metal flaps inside the hopper to loosen itself. If this happens, you need to somehow get a searing-hot piece of metal, inside a searing-hot metal tube, back into position. You will burn yourself doing this; there is no question.

Key Specs

Serious Eats / J. Kenji López-Alt

The Rapid-Fire Beast: The Blackstone Pizza Oven (Now Discontinued)

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The Bottom Line: The Blackstone is the oven of choice for high-output, rapid cooking, as it takes very little time to preheat and recover, pumping out pie after pie at a nonstop clip. Users who are comfortable making frequent mechanical repairs and adjustments, and who care more about speed than about versatility and aesthetics, will be happy with this one. (This item has since been discontinued, but we kept its information in this review for clarity and full-disclosure.)

Neapolitan pizza cooked in the Blackstone.

Serious Eats / J. Kenji López-Alt

How It Works: The Blackstone pizza oven has a unique design. Rather than trying to heat an entire chamber, it instead has a single, extremely large gas flame that heats up a rotating turntable holding a pizza stone. Half of the flame hits the underside of the turntable to heat the base, while the other half of the flame is deflected up and over the top of the turntable to cook the top of the pizza. The turntable is rotated with a motor that runs on a couple of batteries or an adapter.

The oven sits on top of a large wheeled cart, and, unless you're willing to build a custom base for it, that's where it's gonna stay. It cannot be placed on a tabletop.

Serious Eats / J. Kenji López-Alt

The Best Bits: The first time you fire this one up, get ready, because it looks and sounds like a jet engine. The flame is big, and within 15 minutes or so, the stone is heated hot enough to crisp up the bottom of a pizza in under 90 seconds. The flame arcing over the top produces gorgeous leopard-spotting and a crisp, poofy crust. In most pizza ovens, the stone is heated indirectly from the hot air above it. The Blackstone, on the other hand, directly heats the stone from underneath, which means that, of all the ovens I tested, it had by far the fastest recovery time. You can cook pizzas one after the other, with virtually no wait in between.

The Minor Problems: I have a few little issues with the Blackstone. The first is aesthetic. This thing is not attractive, and, unless your backyard is decorated to look like the cheap-grill display in the parking lot of a Home Depot, it's gonna stick out. The large stickers placed on the front of the unit before shipping also leave huge marks on the brushed metal. Performance should trump good looks, but I sure wish they could have made it look just a little bit better.

The second is that it's not great for cooking other foods. Sure, the opening is large enough that you can fit some fillets of fish or a bunch of vegetables, but because the stone rotates, you can't use any pan with a handle. This is a big inconvenience for someone like me, who likes to use their cast iron pans with their outdoor tools.

Flame management can be a little bit tricky. In many cases, I found that the bottoms of the pizzas cooked almost too fast, turning dark and burnt in spots by the time the tops were done. I resorted to using a pizza screen, placing the pizza on it halfway through cooking to keep it from coming in direct contact with the pan.

It's difficult to adjust this thing to anything other than blazingly hot, which is okay for Neapolitan-style pizza, but bad news if you want to cook a style that takes a bit more time, like a New York or Midwest thin-crust. Turning the adjustment knob down lowers the flame, but, since it heats from below, a low flame means you end up with plenty of heat still hammering the bottom of the pizza and almost none cooking the top.

The Major Problems: The biggest downside? Durability. The Blackstone pizza oven is built from folded sheet metal, with an inexpensive burner and a cheap motor. In fact, during the couple months of my testing, three separate parts failed. The weak motor that runs the turntable started skipping the second time I fired it up, requiring me to coat everything in a layer of WD-40. By the fourth session, it had stopped turning altogether, resulting in the flame overheating one side of the turntable and warping it so that it no longer spun around steadily. I had to manually turn the hot wheel to finish up a pizza that was in the oven.

To solve this problem, I straightened out the turntable, then replaced the cheap motor with the rotisserie motor from my Coyote Outdoor Living grill. It's running smoothly now. Luckily, the motor is a standard three-inch motor mount, with a 5/16-inch square drive.

Online reports show that this is not an isolated incident, and many users resort to installing after-market thrust bearings to fix the problem, though, when I tried to do the same, I found that the axle on the turntable could no longer reach the motor assembly. Apparently, the new Blackstone models no longer work with the thrust bearing modifications. Jeff Krupman has been using Blackstones for catering jobs for a number of years, but, as he confirmed, he always carries a few spare motors with him, just in case one conks out in the middle of service.

Aside from the crummy motor, the stone the oven came with cracked neatly in two after about a half dozen uses (not a huge deal, as the stone continues to work, but still), and the "heatproof" paint on the interior of the oven is flaking and chipping as well.

The Blackstone does a great job of making quick pizzas with minimal fuss, but if the price seems too good to be true, it's because it is. You're going to need to do some work on it yourself and order some upgraded parts to get it in prime working condition.

Key Specs

Serious Eats / J. Kenji López-Alt

The Budget Option: The Pizzacraft Pizzeria Pronto

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The Bottom Line: The Pizzacraft Pizzeria Pronto won't produce pizza much faster or better than your indoor oven, but it's a solid choice for those who want to bring the baking experience outdoors in an easy-to-operate setup.

Neapolitan pizza from the Pizzeria Pronto.

Serious Eats / J. Kenji López-Alt

How It Works: A ring-shaped gas burner heats up a double layer of pizza stones from underneath. The two stones are designed to eliminate hot and cool spots for a more even bake, though I've found that using just a single stone preheats better and doesn't hurt performance much. Space all around the stones allows the heat to rise and curl over the tops of the pizzas via a perforated metal reflector.

Serious Eats / J. Kenji López-Alt

The Best Bits: The oven is designed to be easy to use, and on that front, it delivers. There are no frills—just put it together, hook it up to your gas tank, turn it on, and it's ready to cook within half an hour or so. It's weatherproof, so you don't need any extra covering for it.

The Problems: There are no real problems with this oven; they're more like restrictions. It doesn't have a lot of juice, so the pizzas you make in it will be limited to the extra-crispy variety. Neapolitan and true New York–style pizzas simply won't work. But that's not to say you can't come up with some delicious results. Jeff of PizzaHacker was especially enamored by the cracker-y crusts it produced.

The door of the oven is wide, but not very tall, so maneuvering pizzas in and out of it can be a little bit tricky if you aren't very experienced in handling a pizza peel. Looks-wise, it's not the prettiest date at the prom, but it doesn't stick out like a sore thumb, either. It sits squat and sturdy on three metal legs, and is safe to use on any surface.

Key Specs

Serious Eats / J. Kenji López-Alt

The Best Grill-Top Pizza Ovens

During my testing of stand-alone pizza ovens, I also tested a number of units designed to sit atop your existing gas grill. They rely on the heat put out by your grill, so performance can vary drastically depending on your specific grill model. I tested them on a Broil King Baron, a run-of-the-mill mid-range grill you can pick up at your home goods store, as well as a top-of-the-line Coyote Outdoor C-Series grill. Even on the best grill, none of these units function nearly as well as the best stand-alone pizza ovens, and none of them produce pizza much better than you can make in your indoor oven, but the appeal of outdoor cooking—not to mention not having to heat up your house with an oven in the summer—can't be denied.

My two favorites are the BakerStone Pizza Oven Box and the KettlePizza Gas Pro Kit.

Serious Eats / J. Kenji López-Alt

The BakerStone Box is a stone box encased in a metal housing. There are two models: a standard version and a stainless steel "pro" version. The only real difference between them came down to size; they performed comparably. You place the box on top of your grill and fire it up. The grill directly heats the stone on the base, while a gap in the back of the box allows hot air to rise into the box and flow out the front, cooking the top of your pizza. It cooks up a decent pie in about four to five minutes, though, as with every other grill-top oven on the market, the bottom ends up cooking much faster than the top, requiring you to "dome" your pizzas—that is, lift them up toward the ceiling of the oven near the end of cooking, in order to get the top to brown without overcooking the bottom.

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The BakerStone is sleek and attractive, and can be stored directly in your grill or in the compartment underneath. Be sure to check the sizing recommendations to ensure that it will fit on your grill.

Serious Eats / J. Kenji López-Alt

The KettlePizza Gas Pro Kit is about as simple as pizza ovens come. It's a single slab of heavy stainless steel that's been curved in order to control the flow of heat in your grill. Place the metal cover on your grill, and slide a stone underneath, then let it preheat. When you're ready to cook, slide the pizza onto the stone, and the stored heat in the metal cover will cook the top while the bottom crisps up. The nice thing about this setup, aside from durability, is that, so long as you have a good pair of heatproof gloves, you can actually just lift up the unit in order to completely expose the stone underneath when launching a pizza. This makes it a lot easier for beginners, and even experienced pizza-makers, to successfully launch a pizza into the center of the stone.

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As with the BakerStone, pizzas cooked with this setup will cook a little faster on the bottom than on the top. This kit produces crispy pizzas in four to five minutes.

FAQs

What's the best outdoor pizza oven?

Our top two favorites are the Roccbox and the Ooni Karu.

Are outdoor pizza ovens worth it?

For those that love and make a lot of pizza, an outdoor pizza oven may be a worthwhile investment. Indoor ovens just aren't capable of reaching the temperatures needed to make really great pizza at home, whereas the best outdoor pizza ovens are.

Where should I store my outdoor pizza oven?

Outdoor pizza ovens shouldn't be left outside for extended periods of time. They should be housed in a dry, covered place, like a garage or shed. We also recommend investing in a cover, which manufacturers often sell separately.

Outdoor Pizza Oven 'Nduja Pizza

Best pizza ovens 2022: expert tests and advice

(Image credit: Gozney)

A guaranteed summer sellout, winter is a clever time to invest in the best pizza oven for your yard. It might not be the best season for pizza parties, but a pizza oven is an investment that you'll use again and again, and they make a brilliant holiday gift. 

We've reviewed a number of the best pizza ovens on the market from Gozney, Ooni, and Solo Stove, comparing wood-fired and gas pizza ovens that offer easy ignition and cook times of under 60-seconds. We have also included an indoor pizza oven from Breville in our guide, which can be plugged in, whether you're in the kitchen or outside on the porch. 

We're continually testing to make sure that we bring you all of the top recommendations, but ever pizza oven in this guide has been reviewed by a member of our expert team, meaning they're well and truly Homes & Gardens-approved. From the fuel type to the cook time and ease of assembly, we've got all the important features of the best pizza ovens covered.

For more outdoor essentials and to create the ultimate outdoor kitchen set-up, our pick of the best grills is a useful read. If you want to find a great saving on your new pizza oven, our top Cyber Monday home deals are updated daily. 

The best pizza oven deals

Why you can trust Homes & Gardens Our expert reviewers spend hours testing and comparing products and services so you can choose the best for you. Find out more about how we test.

Black Friday and Cyber Monday might be over, but you can still grab good deals on pizza ovens in the holiday sales. 

Ooni Karu 16 Multi-Fuel Pizza Oven | was $799.00, now $639.20 at Ooni
Voted the best pizza oven that we have tried here at Homes & Gardens, the Ooni Karu 16 Multi-Fuel is now available with 20% off – so if you're looking to purchase, now is the time! We love how speedy this pizza oven is, and how it can cater to multiple fuel types, and the pizza we cooked tasted delicious (if we do say so ourselves).

Ooni Fyra 12 Wood Pellet Pizza Oven | was $349.00, now $279.20 at Ooni
We haven't reviewed the Ooni Fyra 12 Wood Pellet Pizza Oven, but if it is anything like the Karu, then this model will be of great quality – and it is very reasonably priced – and even more so with 20% off!

Gozney Roccbox | was $499.00, now $399.00 at Gozney
Save $100 on the Gozney Roccbox. Voted our top pizza oven for gas cooking, we also love how the design can easily transform into a portable pizza oven, and provide quality, restaurant-grade pizza with ease.

Solo Stove Pi Pizza Oven | was $624.99, now $399. 99 at Solo Stove
Recommended by none other than Oprah Winfrey herself on her Favorite Things list for 2022, the Solo Stove Pi Pizza Oven is straightforward and simple to use, as well as incredibly fast at cooking – enjoy this discount while you can!

Alfa Nano 23-Inch Outdoor Countertop Wood-Fired Pizza Oven | was $1499.00, now $1399.00 at BBQ Guys
We love the Alfa Nano's stylish design and how quickly it can cook delicious pizza. This countertop model can integrate into yards, terraces and balconies of all sizes, and we think it is one of the best pizza ovens for those who regularly make homemade pizza, or are looking for an upgrade. BBQ Guys also have discounts across an extensive range of Alfa designs .

The best pizza oven 2022

(Image credit: Ooni)

1. Ooni Karu 16 Multi-Fuel Pizza Oven

The best pizza oven we've tried

Specifications

Fuel type: Wood and gas

Exterior dimensions: 33 x 32 x 20 inches

Cook surface: 16. 7 x 16.7 inches

Best type of pizza: Speedy Neapolitans

Today's Best Deals

Reasons to buy

+

Window for easy viewing

+

Very speedy heating

+

Extra large capacity

+

Multiple fuel types

Reasons to avoid

-

Window got a little smokey

We loved the Ooni Karu 16 Multi-Fuel Pizza Oven when we put it to the test. It's a generously sized oven that won't be easy to store, but it's surprisingly lightweight and perfect for propping up in an outdoor kitchen. 

What we love
The door has a unique hinge feature which makes it easy to pivot your pizzas as they're cooking. It's got a see-through panel too, which means you can keep an eye on your pizza as it cooks. However, this did get a little smoky during cooking. 

Another big new feature is the in-built thermometer, which is digital and shows the fluctuations in temperature as your pizza oven is cooking. This is perfect for consistency between different pizzas. 

Features
The Ooni Karu 16 Multi-Fuel Pizza Oven has Cordierite pizza stones (see our guide on how to clean a pizza stone for some handy information) and a 16-inch cooking area for large pizzas. Note that the gas burner doesn't come as standard, so it will be an additional expense if you want to cook with gas.

(Image credit: Gozney Roccbox )

2. Gozney Roccbox

The top pizza oven for gas cooking

Specifications

Fuel type: Gas and wood (wood burner attachment sold separately)

Exterior dimensions: 16.3 x 21 x 18.6 in

Cook surface: 12.4 x 13.4 in

Best type of pizza: Homemade, especially Neapolitan

Today's Best Deals

Reasons to buy

+

Includes a professional pizza peel and carry strap 

+

Silicone cover makes it safe-to-touch 

+

Capable of cooking a Neapolitan pizza in one minute

Reasons to avoid

-

Wood burner attachment sold separately 

One thing we loved about the Gozney was its portability. It arrives on your door pre-assembled in the box with a black Velcro strap wrapped around the unit. You can literally pick it up, place it outside, and get cooking straight away. 

What we love
There is a lot to love about the design. The built-in thermometer is handy and the safe-to-touch silicone covering (in green or gray) means you can touch the exterior without worrying about burns – this is important as the inside reaches 950 degrees. 

Roccbox has retractable legs and when unfolded, you can easily attach the gas burner to the undercarriage. While gas is the standard fuel for Roccbox, Gozney does have a detachable wood burner if you'd like to order it as an additional accessory. In reality, it may not be necessary. We found the wood hopper a little lacking if you want to get a proper roaring fire going, whereas the gas never left us short on power, and was a lot speedier to get started. 

Features
Though you can only fit one pizza (max 12 inches in diameter) in the Roccbox at a time, it's not really a concern because the oven can cook a Neapolitan pizza in one minute. An added bonus? The Roccbox includes a professional pizza peel so it's easy to place the pizza in the oven and take it out. Gozney offers a turning peel (for an extra price) that comes in handy when turning the pizza so as to achieve quality crispness along all edges of the pie, much like the Gozney Roccbox.

(Image credit: Breville)

3. Breville Smart Oven Pizzaiolo Pizza Oven

The best indoor pizza oven

Specifications

Fuel type: Electric

Exterior dimensions: 18.1 x 18.5 x 10.6 in

Cook surface: : 12 x 12 inches

Best type of pizzas: Any, including frozen pizzas

Today's Best Deals

Reasons to buy

+

Indoor pizza oven achieves 750 degrees 

+

Can cook any type of pizza in this oven, including frozen pizzas

+

Pre-set buttons to cook different types of pizzas 

Reasons to avoid

-

Mimics a wood-cooked pizza but lacks the exact smoky flavor that comes with a wood-fired oven

The Breville Smart Oven Pizzaiolo is the answer to a quick and hassle-free pizza night. This electric pizza oven is designed for use indoors, making it the perfect option for those who lack patios or don’t need a large pizza oven setup. The countertop oven is the first of its kind to reach temperatures of 750 degrees Fahrenheit. What does that mean? It can cook a 12-inch pizza in just two minutes.

What we love
The Element iQ smart system regulates power so that the oven mimics the type of heat generated in a brick oven. The idea is that the pizza comes out tasting similar to a wood-fired pizza, minus the wood. You can also adjust the oven to cook different types of pizza – like New York, pan, thin and crispy, or frozen pizzas.

We were wowed by how easy it was to use, and although we did worry for our countertops, it somehow contains all of that heat incredibly effectively. 

Features
The independently-controlled deck made of natural cordierite stone is the star of the show. It sits above an Incoloy heating element that provides that leopard-spotted charred finish you can usually only get from a wood-fired pizza oven. With a manual mode, you can control the deck and top temperatures as you see fit. We preferred the pre-set features which kept the whole thing almost foolproof. A word of warning though - just like any pizza oven, it will take some time to come back to heat between pizzas.

(Image credit: Solo Stove)

4. Solo Stove Pi Pizza Oven

The best compact pizza oven

Specifications

Fuel type: Wood or gas

Exterior dimensions: D20 x h25 inches

Cook surface: 12-inch pizza

Best type of pizza: Small wood-fired pizzas

Today's Best Deals

Reasons to buy

+

Heats up and cooks quickly

+

Wood-fired and gas-fired options

+

Mid-range price point

Reasons to avoid

-

Very expensive

-

Needs fire starters

The Solo Stove Pi is one of the more affordable pizza ovens we tested, and while you can pay extra for the gas attachment, we enjoyed getting hands-on with wood-fired cooking for our review.  

What we love
There is a guard that protects you from throwing your pizza too far back in the oven. A big win that prevents your pizza from getting squished or burnt. 

The whole thing is quiet large, but very lightweight. There is also next-to-no assembly needed, which means you can get going as soon as it's out of the box. 

Features
You'll need to get a specific type of wood: kiln-dried, 1" wide by 4-5" long. You'll also need a small fire starter, preferably non-toxic of course, to get going. It's a bit less accessible than the Ooni, which allows you to top up fuel and check on your fire from the back of the machine. 

The oven is equipped to make 12" pizzas, but ours came out at around 10" with a bit of room at the edges. These are perfect for small gatherings, but may be on the slow side for big groups.

You can find out more in our Solo Stove Pi Pizza Oven review

(Image credit: Alfa)

5.

ALFA Nano Pizza Oven

The best professional-standard pizza oven

Specifications

Fuel type: Wood

Exterior dimensions: 34.4 x 61 x 79.5 inches

Cook surface: Enough for 4 pizzas

Best type of pizza: Authentic wood-fired pizza

Today's Best Deals

Reasons to buy

+

Seriously professional design

+

Four pizza capacity

+

Heat and weather resistant exterior

+

Large and premium design

Reasons to avoid

-

Very expensive

If you want the best of the best, look no further than the ALFA FX4PIZ-LRAM Wood Fired Pizza Oven. This pizza oven was designed to be on display, and it has a huge capacity. 

What we love
Cook up to four pizzas at one time in the ALFA FX4PIZ-LRAM Wood Fired Pizza Oven. It works exactly like a restaurant-standard pizza oven, with wood-fired power and a massive temperature range of up to 950°F.  

It has two side shelves that can be used to store pizza peels and other tools. They'll even keep plates ready to be filled with delicious pizzas. 

Everything about it is pure quality. The double-layer dust coating is resistant to heat and weather conditions.

Features
Ceramic fiber insulation ensures long-lasting warmth, and the pyrometer will help you to monitor the temperature of the internal cavity. 

Assembly is easy. Simply screw on the side shelves and the chimney. It comes on wheels, meaning if you do want to wheel it out of the way for various events, it's easy to do so. 

(Image credit: Gozney)

6. Gozney Dome

The best versatile pizza oven

Specifications

Fuel type: Wood, dual-fuel propane, dual-fuel natural gas

Exterior dimensions: 26 x 24.8 x 28.8 inches

Cook surface: 7.5 x 18.5 x 21.6 inches

Best type of pizza: Authentic Neapolitan

Today's Best Deals

Reasons to buy

+

Can cook more than just pizza

+

Professional, modern design 

+

Multiple fuel type models to choose from

Reasons to avoid

-

Expensive

-

Lots of the accessories sold separately

For a truly professional standard, the beautiful Gozney Dome pizza oven boats a smooth, rounded modern design, and can cook much more than just pizza, making it a highly versatile choice for your outdoor space and cooking habits. Winner of the Time Best Inventions Award 2021.

What we love 

We love the striking, stylish design, available in two contemporary color finishes, Bone and Olive. You can choose between three different fuel options, from dual-fuel models to a traditional wood model, with each working to create a restaurant quality authentic Neapolitan pizza.  As the design is built to the exact ratios of a restaurant pizza oven, the cooking process is fast and efficient. 

We also love that the oven can cook dishes other than pizza; from slow roasting and smoking meats, to steaming and cold smoking, there are unlimited possibilities.

Features

Some of the key features of the Gonzo Dome include, a durable GozneyShield™, created from a ceramic bonded outer coating, making the structure stronger, water-resistant and UV stable, digital thermometer, a regulated air ventilation system, steam injector, accessory port so you can easily alter the design for different food types, and double-layer stone floor and dense cavity insulation - ensuring that the design can heat up quickly and remain hot.  

The design can be paired with a number of accessories, from pizza servers and an infrared thermometer to the bespoke Dome stand. 

How did we choose the best pizza oven?

(Image credit: Millie Fender)

When reviewing the best pizza ovens – with a tasty margarita in hand and a list of our favorite pizza recipes ready to try – we tested for how evenly the pizza stone heated and how long it took to hit the higher temperatures. 

We also took into consideration, looks, size, ease of assembly, and the overall cook and taste of the pizza.

For more information on our testing process, see our how we test guide.

Head of Reviews

Millie Fender is Head of Reviews at Homes & Gardens and has reviewed a number of the pizza ovens in this guide. With a lot of trial and error, she's discovered exactly what a pizza oven needs to make the best pizza, and can compare between Ooni, Gozney, and other leading brands with her hands-on experience.

Millie has the Gozney Roccbox in her own home, which is perfect for her small outdoor space. She found that it excels at making pizzas for small gatherings, and works best when it's had a decent amount of time to pre-heat. 

Managing Director

Jason Orme is Managing Director of Homes & Gardens, and a number of other home and interiors websites and magazines. He has worked in homes media for over 20 years, appearing in all the mainstream national newspapers as well as many specialist magazines, including Homebuilding & Renovating, which he edited for 12 years.

Jason reviewed the Ooni Karu 16, and found that it is "by some distance the leading pizza oven of its type available. For a pizza oven of this size and spec – a real crossover between the pro models and consumer-friendly versions – it’s very intuitive and easy to use."

Executive Editor

Kaitlin Madden is Executive Editor at Homes & Gardens. She is also the co-founder of the interior design startup, The Finish, which offers home decorating services on-demand.

Kaitlin reviewed a number of the pizza ovens in this guide, including the Solo Stove Pi and the Alfa Nano Pizza Oven. She says "I love this pizza oven. It's become one of our favorite 'party tricks', because any time we have people over now, we make pizza. 

Everyone we've made it for loves it, too, and even when we make pizzas that aren't quite as good looking as what you'd get from a restaurant, they taste every bit as good (or better!)"

Contributing Editor

Alex Temblador is a Contributing Editor at Homes & Gardens. She writes on a wide variety of topics for H&G, and has tested everything from vacuum cleaners to fitness equipment and pizza ovens in the name of product research. 

Alex reviewed the Gozney Dome, a versatile outdoor oven that allows at-home cooks to use gas or wood to create a deluge of recipes from pizzas to salmon, steaks, and vegetables. She says "Gozney made a smart move when they created the Dome. There really isn’t anything that’s super comparable on the market. For the price, you get a great, durable product that can reach temperatures up to 950 degrees. Plus it retains heat like few products can do!"

What to consider when buying the best pizza oven

Fuel type and flavor

Fuel is the most important factor when considering what type of pizza oven to purchase because it determines additional costs (for the fuel), the time it takes for the oven to heat up, cleaning measures, and how well the pizza tastes. 

Wood-fired pizza ovens produce the best flavor of pizza because it infuses a great smoky, charred flavor into the crust, cheese, and toppings. Some fruitwood can add a slightly sweet taste. A bag of wood chunks costs $5-$15 per bag (depending on what size you buy) so it’s fairly affordable. However, it will require some clean-up and a bit of a learning curve. Lighting a fire and maintaining it is sometimes easier said than done. No matter your fire-starting skills, it will take 10-15 minutes for the fire to get to the right temperature to cook.  

Charcoal, which can be paired with wood to fuel certain pizza ovens, provides a nearly similar experience and flavoring that wood has. Like wood, it's not too expensive ($5-$15). Most quality pizza ovens will have a tray that catches the ash for easy disposal, but like wood, it does take some time for the oven to reach the right temperature. Deep Dish Pizzas are best cooked with charcoal. 

Electric pizza ovens are great, but they're usually designed for indoor use only. Keep in mind that electric pizza ovens don't yet have the capabilities to achieve that smoky wood flavor that only wood and charcoal can produce. 

Pizza types

Most pizza ovens are designed to cook homemade pizzas, like Neapolitan and Deep Dish pizza -- not pre-prepared frozen pizzas that you would find on the frozen aisle at your grocery store. There are exceptions to the rule, like the Breville Smart Oven Pizzaiolo, an indoor electric pizza oven that does accommodate frozen pizzas.  

Cook time

If you purchase a high-quality pizza oven, such as the ones featured here, you can expect your pizza to cook in as little as 1 minute and as long as 10 minutes – which is a lot quicker than a pizza delivery service. For families who are always on the run, it might be better to purchase a gas-fueled pizza oven or an indoor electric pizza oven as they heat much quicker and require far less prep and clean-up time. 

Size

It can be easy to overlook the size of a pizza oven but take a moment to consider the measurements. If you’re working with a small patio or no patio at all, then an indoor pizza oven might be the way to go. While the Forno Venetzia Pronto 500 could perhaps be stored outside year-round, smaller pizza ovens like the Roccbox or the Ooni should be stored indoors, so make sure you have the space for that.

Maneuverability

The quality and craftsmanship of the Ooni and Roccbox pizza ovens are great, but the fact that you can easily pack them in your car and take them to a friend’s house, on a camping trip, or to the local park, makes these two quite special.

Round up of today's best deals

Reduced Price

Gozney Roccbox

£499

£399

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Ooni Karu 16 Multi-Fuel Pizza Oven

£559.20

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Reduced Price

Sage Smart Oven Pizzaiolo

£649.95

£575

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Solo Stove Pi Pizza Oven

£424. 99

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Gozney Dome

£39

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Alex Temblador is a Mixed Latinx award-winning author and freelance writer based in Dallas, Texas. Her work in the home space has appeared in outlets like Real Homes, Dwell, Architectural Digest, Culture Trip, and Neighborhoods.com, among many others.  She writes on a wide variety of topics for H&G, and has tested everything from vacuum cleaners to fitness equipment and pizza ovens in the name of product research. 

top 10 rating according to KP

Mini-oven, or roasters - a compact analogue of an oven. In terms of the quality of work, it is not inferior to the “big brother”, and due to the smaller dimensions of the working chamber, it consumes less electricity. The demand for mini-ovens is understandable, they are functional, convenient and do not take up much space. In the mini-oven, you can cook fish, bake meat or vegetables, and experiment with baking. What is important - food cooked in the oven is much more useful than, say, in a frying pan. If only because you can cook without the use of oil or with a minimum amount of it.

The mini-oven is also very convenient to use. All that is required is to set the temperature and the timer - and you can safely go about your business. All mini-ovens have the same purpose - baking at a certain temperature. Main functions: upper heating, lower heating, combined. Also, depending on the model, there may be a grill function and convection. Rotisserie ovens are the most expensive. Komsomolskaya Pravda talks about the best mini-ovens in 2022 - we publish the rating.

Editor's choice

Oberhof Mofen L24

Oberhof Mofen L24. Photo: minioven.oberhof.ru

The oven of the European brand, despite its miniature size, has outstanding functionality. It performs the role of not only an oven, but also a dehydrator and air grill - an excellent solution for a small kitchen. Also the furnace can work in a turbo mode and in the convection mode. In it, you can cook almost everything according to the most complex recipes: from meat and pastries to yogurt and marshmallows. According to the owners, the mini-oven is very convenient to use. Even the most inexperienced chefs will be able to cook their masterpiece thanks to 10 built-in programs, an accurate timer. It is very easy to choose the operating mode of the furnace due to the presence of a backlit LCD display and a Russified menu.

Editor's Choice

Oberhof Mofen L24

The best solution for a small kitchen

Oven, dehydrator and convection oven in one device. 10 built -in programs will help prepare a delicious dish even the most inexperienced culinary specialists

Find out the cost of checking the characteristics of

The main characteristics
24 liters 99
volume
250 ° C
Management Mechanical
Additional characteristics 10 modes, 5 modes, Timer, internal backlight, mechanical control, LCD display with a Russified menu
Plus and minuses

EU functionality and equipment, convenient operation

Top-9 rating according to KP version

1.

KRAFT KF-MO 3801 KRAFT KF-MO 3801. Photo: yandex.market.ru

A very simple mini-oven, both in terms of design and functionality. However, it is voluminous. It comes in three colors: white, silver and black. It heats up quickly, the light indicator indicates that the required temperature has been reached. Switches do not crack - they work smoothly. You can set it to minimum power and use it to dry food without fear of burning. The set includes two large baking sheets and a wire rack. Users note that during operation, the device heats up unevenly from different sides. This does not affect cooking - everything is baked the same way. You just need to consider not to grab the hot part. It is interesting that roasters are made not in China, but in Turkey. Please note that the device is heavy - almost 10 kg, once again you cannot move it from place to place.

No door closer, quality of materials: does not break, but it is clear that the components are budget

2. KEDR plus ShZh-0.

625/220 KEDR plus ShZh-0.625/220. Photo: yandex.market.ru

Another mini-oven, which is available in all sorts of colors. However, we cannot praise this feature here. They look really toxic. We are not talking about the quality of materials, but the degree of saturation of the paint. It seems that there are also neutral black and silver colors, but they only emphasize the strange shape of the case. The domestic company claims the effect of the Russian stove. Maybe this is the reason for the shape that is interesting for a mini-oven? The description of the roaster says that heat is distributed evenly throughout the entire volume and envelops the pastries. In general, the reviews do not contradict this. It is also a fairly economical device in terms of the load on electrical networks. On its website, the manufacturer claims that the service life of the device is up to 20 years. Inside you can put dishes made of ceramics, glass or metal pallets. Please note that this is a budget device. Don't have high expectations for it.

3. GFgril GFO-38B


GFgril GFO-38B. Photo: yandex.market.ru

The product of a young Russian company that specializes in the production of grill equipment. Stainless steel roaster, black lacquered. The device weighs 7.5 kg. But the device itself does not look bulky. Mini-oven of large volume of 38 liters. Anything can be baked. There is a convection mode for uniform frying of complex dishes.

Controlled by simple mechanical controls. One of them seems redundant - just convection, just ON and OFF. Why not bring this function to the button and save space on the front panel? Probably, this will lead to an increase in the cost of the model. The minimum possible temperature of 100 degrees is hardly suitable for delicate heating. The sleep timer is set to a maximum of one hour. The set includes one baking sheet, a wire rack and a clamp to get the finished dish.

The grate sags under heavy dishes, there is no indication that the desired temperature has been reached

4.

Simfer M4558 Simfer M4558. Photo: yandex.market.ru

A Turkish company that specializes in the production of stoves, and indeed all kinds of household appliances for the kitchen. This is the largest mini-oven in the ranking of the best. For a volume of 45 liters, the dimensions do not seem too bulky. Works in six modes: different combinations of heating and grill. The timer can be set to 90 minutes. It is unlikely that any of the dishes will require more. There are three levels of guides inside. The manufacturer boasts of thermal insulation: everything inside is sheathed with a contour seal so that extra degrees do not go outside for safe use and reduce electricity costs. Interestingly, the kit includes not only a wire rack and a traditional rectangular baking sheet, but also a round one, for example, for pizza, casseroles and pies.

Time and timer on one button, weight

5. REDMOND SkyOven 5706S

REDMOND SkyOven 5706S. Photo: yandex.market.ru

Roster for demanding customers. The manufacturer himself calls it a smart oven. Suitable for cooking everything: main dishes, homemade breads, desserts and muffins. You can control the device through an app on your smartphone. There are 16 programs to choose from, you can postpone the start, turn on the heating. Inside the mini oven there is a fan for the convention. What is convenient is the automatic program for recipes. In addition to the ordinary, like "fish" or "vegetables", there are interesting dishes like ciabatta bread, scrambled eggs or cheesecake. An interesting program of languor. The oven can operate at low power for up to 10 hours. Despite the wide choice of auto programs, you can modify them manually - increase the temperature, add a few minutes. The set includes a spit and a grill grate. Of course, after such cooking, you will have to wash the roaster from fat. A removable tray is designed to simplify the process.

Pros and cons

Functionality, volume

The front part is heated, price

6.

BBK OE0912M BBK OE0912M. Photo: yandex.market.ru

Most people associate this company with audio equipment. In fact, the range of its products is wider. It also has a mini oven worthy of mention in the ranking of the best for 2022. This is a very compact roaster, often called a sandwich maker. Chicken carcass, big pie will not fit. A small piece of meat, potato wedges, mini pizza or tea casserole - that's the intended purpose. Note that there is a very small distance from the grate to the upper heating element - only one and a half matchboxes. Therefore, the products must lie in one layer. The timer here is only 30 minutes. But with such proximity to the food, it is unlikely that anything will require a longer cooking time. The manufacturer ambitiously puts a grill grate in the kit. But the handle for the baking sheet is a very convenient thing, and it is here.

The main characteristics
volume 9 liters
The maximum heating temperature 230 ° C
Mechanical mechanical timer
Pros and cons

Price, durable

Heats up, fries unevenly when used for a long time

7.

Moulinex Optimo OX464E32 Moulinex Optimo OX464E32. Photo: yandex.market.ru

Although not the most powerful, but worthy of mention in the list of the best mini ovens in 2022. There is a convection and grill mode. Separately, it is worth mentioning the defrost function. Still, a handy thing if there is no microwave or time. In the front part of the case, in addition to the adjusting wheels, there are two indicators - switching on and reaching the set temperature. Interestingly, the device's timer can be adjusted up to 120 minutes. This is a record in our ranking. When finished, the device beeps and turns off. The kit comes with a pair of stainless steel grates, a baking sheet and a grill spit. Holds two dishes at the same time. Seven operating modes are available to users, depending on the type of product. On which to fry meat, and on which pastries - you will have to look in the instructions. On the front part of the designation are only sources of heat supply.

Main characteristics
, defrost, convection, top + bottom heating, mechanical timer
volume 33 liters
Pros and cons

Double glass door, easy operation

Heat flow goes up, price

8.

Panasonic NU-SC101 Panasonic NU-SC101. Photo: yandex.market.ru

Compared to other mini-ovens in the rating, it stands out for its design and cost. It looks like a compact copy of a conventional oven. It’s worth mentioning right away that it doesn’t have a classic working principle for roasters. Here everything is fried and baked thanks to convection. The bet is made precisely on the air processing of cooked food. There are even three steam settings - for vegetables and puddings, chicken and fish, or the most powerful one for frozen foods. In addition, the manufacturer makes a nod to families with small children - you can sterilize dishes with steam. Don't think it's a steamer. You can also cook pastries, moreover, complex ones, for example, cake biscuits. Note the fermentation mode - suitable for infusing sourdough for yogurt or dough. In the upper part there is a display and a control panel with a choice of operating mode. It can be used as a microwave without fear that the food will burn or dry out. The chicken is placed inside.

The main characteristics
cooking, electronic timer, internal lighting, touch control, display
volume 15 liters
Pros and cons

Number of functions, appearance

Price, due to the use of steam it can rust, there is no wipe

9. De'Longhi EO 12562

De'Longhi EO 12562. Photo: yandex.market.ru

On the official website of the company it is said that the product has been withdrawn from the assortment, but there are still stocks in store warehouses in 2022. This successful model from the Italian brand can be found on sale at a good price. Simple and stylish mini-oven with beveled door. There are five cooking modes, including convection, grill and defrost. A keep warm function is available so that the dish does not cool down. Only three switches are responsible for control, which can be sorted out without instructions. Please note that the volume of the oven is small. That is, a whole shank or a solid baking sheet with meat will not enter. Although the broiler carcass is placed. Even pots fit in.

The main characteristics
9ARE , defrost, keep warm, convection, top+bottom heating, mechanical timer, interior lighting, mechanical control
volume 12 liters
The maximum heating temperature 220 ° C
Mechanical
Pros and cons

Nothing superfluous, dimensions

Judging by the reviews, the timer often fails, it used to cost two to three times cheaper

Experts from Komsomolskaya Pravda — Dmitry Dubasov , head of the procurement department at STARWIND and Andrey Trusov , founder and development director of V-Import, spoke about the secrets of choosing the best mini-oven.

Chamber volume

Decide on the desired chamber volume. If you have a small family or plan to use a mini-oven as an additional equipment for preparing snacks, then a volume of 5-8 liters is enough. For families of three to four people, models with a chamber volume of 20-25 liters are suitable, it will be enough to cook one dish. Chambers with a volume of 25-70 liters are needed for large families of 5-7 people. It can cook two dishes at the same time.

Power and maximum temperature

The price will also depend on the volume of the chamber. If you are used to cooking in small portions for one meal, then you do not need a large volume of the oven. But if you need to feed a large family and guests, then you will need a larger oven. However, it should be borne in mind that models with a small chamber volume (up to 18 liters) may not have internal illumination.

Timer, indicator light, and a set of accessories (baking tray, removable grid and removable drip tray handle) are available for all models, regardless of price.

Gas or electric pizza oven - the choice is yours - Technofood

Professional pizza ovens are used not only to equip the kitchens of pizzerias, but also in catering establishments operating in different directions. Quality, powerful equipment can make a big difference in a kitchen's performance and improve the flavor and aroma of food. Pizza ovens can be divided into two types - electric and gas. When choosing equipment, pay attention to the material from which it is made. Each of the furnaces has a list of advantages. And which one to choose - gas or electric furnace - it's up to you.

Pizza oven: main advantages

The main advantages of a gas or electric oven are:

All ovens are equipped with a light and a timer, a transparent glass window through which you can control the cooking process without having to open the oven door.

Pizza ovens: classification

Ovens are mainly classified according to the type of energy carrier. An electric pizza oven can be seen in most establishments. It is elementary in installation and operation. The stove weighs a little, and it can be moved from place to place if such a need arises. To equip the kitchen of a small restaurant, pizzeria or cafe-bar, users mainly choose an electric oven. The equipment is affordable. Pizza cooking time in the electric oven does not exceed 10-15 minutes.

The main advantages of the devices:

Also, depending on the needs and expected number of customers, you can choose a single-level, two-level or electric pizza oven with a large number of levels. The price of such models is much lower than for gas ones.

A gas pizza oven is a more economical option in terms of operating costs. When choosing such equipment, special attention should be paid to the efficiency of ventilation. Also remember that you need to carry out regular technical inspections. Differences from electric oven:

When choosing a professional gas or electric oven, pay attention to the construction capacity and the number of tiers. On the website of the Technofood company, you can buy a pizza oven at the most attractive price and with the possibility of delivery to any region.

Gas or electric oven - comparison of the characteristics of popular models

Finally, you will be able to decide on the choice of a particular oven model by comparing the characteristics of the devices that are in greatest demand. The most popular equipment option among units powered by electricity is the PO 5050 DE model of the well-known Turkish brand SGS. The furnace differs in the high power and productivity. Such universal equipment can be used in professional kitchens of both small cafes with high attendance and large restaurants. Electric oven RO 5050 DE has the following characteristics:

Among gas ovens, the G 9 model of the Italian brand GGF is especially popular. The furnace is distinguished by high quality, productivity and functionality. The model allows you to make a simultaneous bookmark 9pizzas, while the cooking time takes no more than 15 minutes. The maximum temperatures inside the oven chamber reach 450 °C. The refractory stone, from which the apparatus is made, guarantees the safety of the operation of the installation and contributes to the long-term maintenance of a high temperature. A significant advantage of a gas furnace is the ability to use both main and bottled gas for operation.

Each model has a list of advantages. So, an electric oven will please you with a low cost. However, the gas installation is more economical to use. The choice is clearly yours.

Pizza ovens - popular models

Some users, having listened to the recommendations, are in a hurry to equip the Italian pizza oven with their own hands, mistakenly believing that such a favorite dish of all can be properly cooked only "the old fashioned way". However, modern devices with unique characteristics provide ample opportunities for creating a real culinary masterpiece. At the same time, using compact but powerful equipment, you will not only be able to rationally use the available space, but also significantly increase the productivity of the kitchen when working in a limited space. So, thanks to the innovative CompactFlame technology, developed and applied by Alfa Pro / Alfa Refrattari (Italy) engineers, the temperature indicators in the equipment very quickly reach the maximum mark.

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