COLLECTION · PIZZA LOVERS
For anyone chasing the perfect Neapolitan
The natural companion for the griller who is also a pizzaiolo: dedicated ovens that hit 500°C, the peels and stones that change the game, and the kamados that already bake a stunning pizza. Hand-picked, reviewed with real-world use.
Pizza lovers brings together what you need to make pizza at home over real fire: pizza ovens, kamados that bake it well and the accessories around them. The ground rule is simple: a stone at 330-380 °C, preheated for 30-40 minutes, bakes an average pizza in 4-7 minutes; a pizza oven runs hotter and does it faster.
If you are starting from scratch and only want pizza, look first at an oven such as the Ooni Koda 16 or the Ooni Karu 12. If you already own a kamado, what you are missing is the setup: a deflector like the ConvEGGtor, a cordierite stone and a 14" perforated peel to launch without sticking. With that you can bake a margherita or a kamado-style napoletana that holds its own against your local pizzeria.
Our approach never changes: we test in Torrevieja on a Big Green Egg Large, and nobody pays us for reviews. A pizza oven goes past 450 °C and makes the 90-second napoletana; a kamado tops out at 350-400 °C, but it also smokes, roasts and bakes pizza. If you are torn between the two, start with our guide on how to make pizza in a kamado: it will tell you whether what you already have is enough.
