Pizza ovens

A pizza oven is a compact appliance, fired by gas, wood, pellets or electricity, built for one job: heating a stone past 450 °C and baking a pizza in one or two minutes. What drives the purchase is the mouth size, 12" for individual pizzas or 16" for family-size ones, and the fuel.

Gas is the easiest and most consistent: the Ooni Koda 12 is the entry point and the Koda 16 gives you room to turn large pizzas. If you want wood-fired flavour, the Karu 16 is multi-fuel and the Fyra 12 runs on pellets. For a flame-free terrace or an indoor kitchen, the Volt 12 is electric, and the Gozney Arc Lite is the gas alternative to Ooni.

We say it plainly even though we are a kamado site: if your goal is the 60-90 second napoletana with a leopard-spotted crust, the right tool is a pizza oven, not a kamado. A kamado tops out at 350-400 °C and bakes very good 4-7 minute pizzas, but in a different style. We review these ovens with the same method as kamados, from Torrevieja and without being paid for reviews. If you already own a kamado, read how to make pizza in a kamado before buying.