Best pizza ovens for cooking outdoors

Restaurant-quality pizza is possible at home with the best pizza ovens – and we've found price isn't always an indicator of quality. 

We've put outdoor pizza ovens, BBQ pizza ovens and even electric pizza ovens from brands such as Gozney, La Hacienda, Ooni, Sage and more through our tough tests to find out which will take your recipes to the next level.

Some cheaper ovens will make you wish you'd ordered takeaway instead, but we've found a Great Value pick that costs less than £200 and several Best Buys that aren't the priciest on the market.

See our full test results below, along with expert advice to help you on your journey to becoming a 'pizzaiolo' at home.

The best pizza ovens

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The pizza ovens we tested

All those we've 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 Wood Fired Outdoor Pizza Oven

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Most recently tested May 2023

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

Size and weight 65 x 25 x 59cm (HxWxD), 30kg

Maximum pizza size 12 inches

Need to know Box of kindling, fire starters and firewood included. Available in black, orange, red, green, grey, blue, berry and emerald

Want to make the most of dining outdoors? Then compare our barbecue reviews

Dellonda DG10 Pizza Oven

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Most recently tested April 2022

Type and fuel(s) Wood-fired; wood pellets and/or wood logs

Size and weight 82 x 44.2 x 74.5cm (HxWxD), 14kg

Maximum pizza size 12 inches

Need to know 11-inch pizza peel, 33 x 33cm cordierite pizza stone, integrated thermometer

Fresh Grills Pizza Oven

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Most recently tested October 2022

Type and fuel(s) Dual-fuel; wood pellets, wood logs and/or charcoal

Size and weight 72 x 44 x 67cm (HxWxD), 14kg

Maximum pizza size 10.5 inches

Need to know 28 x 28cm cordierite pizza stone, 11 x 11-inch pizza peel, integrated thermometer

Gozney Dome Pizza Oven

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Most recently tested October 2022

Type and fuel(s) Dual-fuel; wood logs or propane gas (dual-fuel version only, £1,799)

Size and weight 66 x 73.2 x 63cm (HxWxD), 58kg

Maximum pizza size Approx. 18 inches

Need to know 47 x 55cm cordierite pizza stone, digital thermometer, two temperature probes, gas hose and regulator (dual-fuel version only)

Gozney Roccbox Pizza Oven

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Most recently tested August 2021

Type and fuel(s) Dual-fuel; propane gas or wood logs (requires Roccbox Wood Burner 2.0, £100, available at Gozney)

Size and weight 47 x 41 x 53cm (HxWxD), 20kg

Maximum pizza size 12 inches

Need to know 12-inch perforated aluminium pizza peel, 31.5 x 34cm cordierite pizza stone, detachable gas burner, hose and regulator, bottle opener, carry strap, integrated thermometer

Igneus Classico Pizza Oven

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Most recently tested April 2022

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

Size and weight 103 x 66 x 68cm (HxWxD), 45kg

Maximum pizza size 22 inches

Need to know 60 x 60cm cordierite pizza stone, embers rake, integrated thermometer

Igneus Minimo Pizza Oven

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Most recently tested August 2021

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

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

Maximum pizza size 11 inches

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

La Hacienda 56294 BBQ Pizza Oven

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Most recently tested May 2023

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

Size and weight 15 x 35 x 40cm (HxWxD), 8kg

Maximum pizza size 12 inches

Need to know 33 x 33cm pizza stone, built-in thermometer

La Hacienda Steel Multi-function Pizza Oven 56173

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Most recently tested August 2021

Type and fuel(s) Dual-fuel; wood logs and/or charcoal briquettes

Size and weight 157 x 51 x 38cm (HxWxD), 22.5kg

Maximum pizza size 11 inches

Need to know 30 x 30cm cordierite pizza stone, built-in thermometer

Le Feu Turtle Gas Pizza Oven

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Most recently tested October 2022

Type and fuel(s) Gas; propane only

Size and weight 20 x 50 x 50cm (HxWxD), 18kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone, gas hose and regulator

LG Outdoor Casa Mia Bravo

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Most recently tested May 2023

Type and fuel(s) Gas; propane only

Size and weight 40 x 45 x 35cm (HxWxD), 17.2kg

Maximum pizza size 12 inches

Need to know 33 x 33cm pizza stone, 12-inch pizza peel, carry cover, gas hose and regulator

Ooni Fyra 12 Wood Pellet Pizza Oven

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Most recently tested August 2021

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

Size and weight 72 x 39 x 57cm (HxWxD), 10kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone

Ooni Karu 12 Multi-Fuel Pizza Oven

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Most recently tested August 2021

Type and fuel(s) Dual-fuel; wood logs and/or charcoal briquettes, or propane gas (requires Ooni Gas Burner, £79.99, available at Ooni)

Size and weight 49 x 40 x 74cm (HxWxD), 12kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone

Ooni Karu 12G Multi-Fuel Pizza Oven

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Most recently tested August 2023

Type and fuel(s) Dual-fuel; wood logs and/or charcoal briquettes, or propane gas (requires Ooni Gas Burner, £79.99, available at Ooni)

Size and weight 75.4 x 41.7 x 76.1cm (HxWxD), 15.5kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone, built-in thermometer, viewing window

Ooni Karu 16 Multi-Fuel Pizza Oven

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Most recently tested April 2022

Type and fuel(s) Dual-fuel; wood logs and/or charcoal, or propane gas (requires Ooni Gas Burner, £79.99, available at Ooni)

Size and weight 83.7 x 19.6 x 81.5cm (HxWxD), 28.4kg

Maximum pizza size 16 inches

Need to know 43 x 43cm cordierite pizza stone, digital thermometer, viewing window

Ooni Koda 12 Gas Powered Pizza Oven

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Most recently tested August 2021

Type and fuel(s) Gas; propane only

Size and weight 30 x 39 x 62cm (HxWxD), 9.25kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone, gas hose and regulator

Ooni Koda 16 Gas Powered Pizza Oven

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Most recently tested April 2022

Type and fuel(s) Gas; propane only

Size and weight 37.2 x 52 x 63.4cm (HxWxD), 18.2kg

Maximum pizza size 16 inches

Need to know 43 x 43cm cordierite pizza stone, gas hose and regulator

Ooni Volt 12

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Most recently tested May 2023

Type and fuel(s) Electric

Size and weight 27.9 x 61.7 x 52.9cm (HxWxD), 17.9kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone

Pizzello 4-in-1 Outdoor Pizza Oven

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Most recently tested October 2022

Type and fuel(s) Dual-fuel; wood logs and/or charcoal briquettes

Size and weight 42.4 x 39.7 x 23.8cm (HxWxD), 12kg

Maximum pizza size 11 inches

Need to know 30 x 30cm cordierite pizza stone, 9.5-inch pizza peel, waterproof cover, grill

Sage The Smart Oven Pizzaiolo

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Most recently tested August 2021

Type and fuel(s) Electric

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

Maximum pizza size 11 inches

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

Vango Camp Chef BBQ Pizza Oven

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Most recently tested May 2023

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

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

Maximum pizza size 12 inches

Need to know 33 x 33cm pizza stone

Vonhaus Outdoor Pizza Oven

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Most recently tested October 2022

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

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

Maximum pizza size 11 inches

Need to know 30 x 30cm cordierite pizza stone

Witt Etna Rotante

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Most recently tested May 2023

Type and fuel(s) Gas; propane or butane

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

Maximum pizza size 15 inches

Need to know 40 x 40cm cordierite pizza stone, gas hose and regulator, rotating pizza stone (battery or mains powered, batteries not included)

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How we test pizza ovens

We select the UK's bestselling pizza ovens and have cooked more than 80 pizzas to find out which are the easiest to use and which cook the best food.

We pay for every oven we test.

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.

Find out more about how Which? is not influenced by product manufacturers or retailers and how your support helps us to stay editorially independent.

Portability and stability

• Pizza ovens are often billed as portable, so we weigh them and carry them a short distance, taking bulkiness and comfort into account.
• It's also crucial that an oven that gets as hot as 500°C is stable, so we check that they have strong legs, robust builds and aren't prone to wobbling. Most are pretty stable, although we have found exceptions.

Ease of use

If it's difficult to control the temperature, feed the flames, get pizzas in and out of the oven or turn them around – or if it's hard to see what you're doing – cooking pizzas can quickly become a stressful experience. 

When getting the flames going, heating the oven to temperature and cooking pizzas, we note any design elements or features that impact our cooking experience.

Time to reach cooking temperature

We use an infrared thermometer to record the surface temperature of the pizza stone in the oven and time how long it takes to reach 400°C. Some pizza ovens take less than 15 minutes, while others fail to reach 400°C altogether.

Pizza quality

• In each pizza oven, we cook three of the most popular types of pizza – margherita, pepperoni and veggie – to see what results we get when cooking with a variety of textures and flavours.
• We use the same methods, dough, sauce and toppings to prepare and cook each pizza to keep our tests as fair as possible.
• We photograph and taste every pizza we cook, checking for evenness of cooking, the texture of the crust and base, and any flavours that are especially present or lacking. Which? members can see the delicious results of the best pizza ovens when they log in to read our reviews. 

Cleaning

After cooking with each oven, we allow it to cool fully before cleaning it. They do get naturally messy with use, but being able to easily clear out any leftover flour, stuck-on bits or ash is still key.

Shop smarter and enjoy every meal. See our Best Buy food and drink

What's the difference between charcoal, 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 run-down of each and some key info about cooking with them:

Gas pizza ovens

Just like with barbecues, gas pizza ovens are for those who value convenience over authenticity. Clicking the flames into gear and using a dial to manage the heat allows for sppedy heat-up times and more precise cooking.

Gas pizza ovens heat up quickly and are largely mess-free as there isn't any ash or leftover fuel to clean up after you've finished cooking. However, the smokeless flames can leave pizzas without the complex flavours that you get with wood-fired ovens.

Propane burns hotter than butane and is therefore the preferred gas for use with pizza ovens. The majority are propane-only, but some work with butane too.

Wood-fired pizza ovens

The traditional and most popular type. They require the most patience and skill, as they usually take longer to get up to temperature than gas, and need almost constant attention to get the flames to the right size and consistency.

They do, however, usually produce the tastiest pizza, as the wood smoke infuses additional flavours into the crust and base.

The dryer the wood you use, the better. Avoiding moisture will help the wood to burn cleanly, and prevent the smoke from being too thick and pale. Offcuts of silver birch or similar hardwoods are ideal, and you'll want logs six or seven inches long for smaller ovens.

Sustainably sourced wood logs are available. Where possible, we'd suggest buying these for a reduced environmental impact.

Charcoal pizza ovens

It adds plenty of extra flavour and can help to bring a slow-burning stability to the heat the oven, but charcoal burns so slowly that you can’t easily top up the fire with more of it when the heat dies down, so it shouldn't be used on its own.

A blend of wood fired logs or pellets along with a few briquettes is the only workable way to introduce charcoal to cooking with pizza. As such, you won't find any 'charcoal-only' ovens for sale.

Those who want to use charcoal should go for a wood-fired oven and introduce a few briquettes to a mostly wood-based fire.

BBQ pizza ovens

These are made to sit on top of a gas or charcoal barbecue, and are usually made up of a simple metal box with a pizza stone inside. They heat up from below using the barbecue grill.

First, you should compare the dimensions of the oven you're interested in with the size of your barbecue – you won't get far if your grill isn't big enough for the oven to sit snugly.

You'll also likely find that a BBQ pizza oven is a slower cook than other oven types. It won't cook pizzas in 90 seconds flat like some freestanding ovens do, and because the heat source is below the pizza stone, the stone is often much hotter than the rest of the oven.

This can result in pizzas with very crispy bases and underdone tops. You might need to use a pizza peel to hold your pizza aloft in the oven for a while to help the top catch up with how well done the base is.

Electric pizza ovens

There aren't many electric pizza ovens around that are for use at home, but the Ooni Volt 12 and Sage Pizzaiolo are examples that might be a good fit for those who are keen to cook artisan-style pizza without the need for outdoor space.

They're often able to cook up a range of different pizza types and require very little tending unlike those that cook with an open flame.

They often take up a lot of kitchen counter space, though, and cooking at such high temperatures can still have smoky results and be problematic when cooking indoors.

Entertaining outdoors? See our patio heater reviews

What tools do you need to use a pizza oven?

• Infrared thermometer It's key that you can keep track of how hot the oven is to ensure that it stays at the right temperature. Around 400°C is ideal, so a temperature gun or a built-in thermometer (if the oven has one) is essential for knowing when the oven is ready to cook. Using both is best, as temperature guns tell you how hot the pizza stone is – built-in thermometers don't. And a hot pizza stone is essential for a crispy base.
• Pizza peel You'll need a paddle to take pizzas in and out of the oven safely. You can get aluminium or wood pizza peels, and while the aluminium ones are easier to clean and maintain, they're more prone to sticking. Dusting the peel with flour or semolina will help to prevent your pizza sticking to the peel.
• Turning peel This smaller paddle has a rounded edge to help you slide it under one side of the pizza and turn it while it's cooking, without the need to take it out. This peel is a handy tool, but it's not essential like the standard pizza peel.
• Pizza stone These are the cooking surface and are usually made from moisture-absorbent cordierite. They're fantastic for retaining heat and are key for crisping up the base of your pizza. Most ovens come with a pizza stone included.
• Pizza cutter A good pizza cutter is key for slicing up and serving your pizza. The larger the circular blade, the better. This prevents the pizza cutter from moving your toppings around and makes it easier to cut through extra-puffy pizza crusts. 
• Bristle brush Especially useful for wood-fired ovens where ash is likely, a tough bristle brush is handy for removing ash from the pizza stone ready for cooking, as well as for cleaning out your oven after use.
• Heat-proof gloves Getting up close and personal with an oven that can burn at 500°C comes with its risks. Wearing heat-proof gloves will help keep you safe while adding fuel, and if necessary, when launching and rotating pizzas.

Take your outdoor entertaining to another level – see our guide on how to buy the best hot tub

Six tips for cooking with a pizza oven

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

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