Best outdoor pizza ovens 2022: Tested and rated
Best outdoor pizza ovens 2022: Tested and rated
Outdoor pizza ovens are hot correct now — and we don't just mean considering some tin reach temperatures upwardly of 900 degrees Fahrenheit.
Information technology's easy to see why people are shelling out dough on the best outdoor pizza ovens: These models are compact, relatively portable, piece of cake to set up up and use, and surprisingly powerful (reaching loftier temperatures apace, promising cooked, blistered crusts in minutes). Plus, they're affordable. Most will set you dorsum a couple hundred bucks, a small investment compared to the old days of building tricked-out lawn brick ovens. Lastly, niggling more than a tabular array and a propane tank are needed to get many of them up and running.
Interested in tossing some coin at an outdoor pizza oven? Let's piece and dice through the best models.
What are the best pizza ovens?
After reading obsessively about the fine art of pizza-making, testing one-half a dozen ovens over the class of a couple of weeks, and firing more than 40 pies, we recall the best outdoor pizza oven for near people is the Ooni Koda 16. Not but was information technology the easiest to set upwards and use overall, only its large cooking area made turning pies a cakewalk, and the 50-shaped burners at the back of the oven meant every pie came out completely cooked through and nicely charred in only a matter of minutes.
Trying to decide between the Ooni Koda vs. Gozney Roccbox? Nosotros've put together a little comparison to help.
If you lot're looking for something less expensive and more portable, nosotros recommend the Ooni Fyra 12. At 22 pounds, it's lighter than the other ovens on this list, and at $349, it's one of the least expensive pizza ovens, too. The Fyra uses forest pellets rather than propane, and then it's a little harder to control, but gets every bit as hot.
Now that you're prepped (and pepped), hither are the all-time pizza ovens you can buy today.
The best outdoor pizza ovens you lot tin buy today
Ooni has seen booming business concern for its line of outdoor pizza ovens, some of which operate on gas, and others a combination of gas and wood. The Koda 16 is the larger of its ii propane-powered Koda models — with a 16-inch cooking area vs. the Koda 12's 12-inch cooking expanse — and for its ease of setup, relatively lightweight structure, no-fuss functionality, big cooking infinite, and powerful Fifty-shaped flame, we felt it's the most versatile, family-friendly model for cooks who might want to experiment with different pie sizes, as well as cooking other not-pizza items in the oven.
Because of the 50-shaped heat source, pizzas cooked well-nigh the back left corner of the oven took only a couple of minutes to come up out perfectly charred and bubbly. And different other ovens with a singular flame or radiant estrus, y'all really only need a turn or two of a pie to get an evenly cooked chaff.
Read our full Ooni Koda sixteen review .
Gozney is known for its professional-grade pizza ovens — and the Roccbox puts the pro-level know-how to employ for home cooks. Its sleek, modern, nigh space-age shape and choice of two exterior colors (slate greyness or olive green) arrive the top choice for design lovers. Considering the Roccobx doesn't take up a lot of infinite, it's a powerful selection for those with a smaller outdoor patio and limited storage space — and because information technology just looks cool, information technology's a also smashing pick for impressing guests at pizza parties.
By putting the gas source at the back of the dome-shaped oven, pizzas go a prissy char both on the acme and the bottom, cooking in merely a matter of minutes. We likewise really liked the height of the dome, which made information technology piece of cake to see within without bending down, and the compact, perfectly shaped stainless steel peel fabricated sliding pies in and out of the oven relatively effortless.
Read our full Gozney Roccbox review .
If yous'd rather not mess with propane, the Ooni Fyra is the best pizza oven to get. Information technology runs on forest pellets — the same as used in grills like the Traeger Ironwood 650 — but tin can still reach temperatures upwards of 950 degrees (we measured more than 1,000 degrees on occasion). And, its small size and 22-pound weight brand it easy to pack upwards and take with you virtually anywhere.
A feed tube in the back of the oven lets you pour in pellets to keep the fire going. It's a little harder to control the temperature than with propane-powered ovens — you have to nudge the flue damper tiny bits to get the temperature you want — simply the Fyra turned out nicely leoparded Neapolitan-style pizzas in around ninety seconds.
Read our Ooni Fyra hands-on review .
The BakerStone Pizza Oven Box pulls double duty: Since it was originally designed equally a box to identify on a grill, you tin actually detach the top portion from the bottom "firebox" and do your pizza-cooking on a grill. The interior of the oven, composed of five sides of pizza stones, performed surprisingly well when up against the open-flame Ooni Koda and Gozney Roccbox. Because the five stones maintain and radiate a lot of estrus, the pizzas we fabricated came out with a adept amount of char and were cooked evenly.
Nosotros also liked that there are ii gas burners within the firebox, which each have their own knob, so you can really experiment with the rut of each side of the oven. Gaze into a hole on either side of the firebox, and yous tin see the flames flickering away, giving a skilful idea of the rut they're generating. Plus, an like shooting fish in a barrel-to-read thermometer on top of the pizza box lets you keep an eye on your temperature levels while you're cooking.
Read our total BakerStone Pizza Oven review .
If y'all're in dearest with your countertop toaster oven and/or air fryer, the Camp Chef Italian republic Artisan Pizza Oven might be the right choice for yous. It has the feel and functionality of a more than traditional countertop appliance, with the power to go upward to high temperatures. That said, nosotros did have some issues with keeping the oven hot, every bit the big front opening and domed interior allow in a lot of air, and the door provided with the oven didn't trap enough estrus within.
But this is a sturdy, well-designed oven that's easy to use and like shooting fish in a barrel to clean. It'south besides been lauded for its ability to cook things other than pizza, so more than experienced cooks might want to try it out for making roasts, breads, and more.
Read our full Camp Chef Italia Artisan Pizza Oven review .
Bertello became an instant striking after appearing on Shark Tank in 2020, and has since also felt the effects of a growing market for outdoor ovens. The company manufactures an oven with an insert for charcoal and wood, which is a great selection for those who love smoky flavors. Information technology's also a more lightweight choice among the ovens we tested, making information technology a good choice for taking on camping trips and the like.
That said, using charcoal vs. gas is a less verbal scientific discipline, and makes maintaining a high temperature more than difficult. Unlike the gas ovens, it does feel similar a more traditional method of cooking, though, so if you're up for experimentation, this might exist the oven for you. Try various types of wood to add together different flavor notes to your pies, and be prepared to keep re-stocking the charcoal chamber equally you cook multiple pies. (Annotation: Bertello also sells a gas burner separately.)
Read our full Bertello Outdoor Pizza Oven review .
How we tested the best pizza ovens
To examination each oven, we followed its manual for instructions on assembly, setup, ignition, cooking, and cool-down. In order to become the most authentic experience, we besides only used the peels, tools, etc. that came with that particular oven. We besides wanted to see how each oven would perform with a multifariousness of types of dough. For each oven we tested at least 1 of each of the following pizza doughs: homemade, shop-bought refrigerated (Trader Joe'south), shop-bought frozen (Wegman's), and dough purchased from a local pizzeria that specializes in thin-crust pies. Only to too keep things simple (and off-white), we tested each oven with Margherita pizzas topped only with tomato sauce and hand-torn mozzarella, with a piddling basil and olive oil drizzled on later cooking.
What to look for when buying a pizza oven
Outside of price, the biggest factor to consider when buying a pizza oven is the fuel source. Each oven is powered by either propane, charcoal, or forest pellets that heats the interior of the oven. Before choosing an outdoor pizza oven, decide which heat source is right for you lot. In our tests, the propane ovens were easier to control, but a combination of charcoal and wood gave the pies a smoky season reminiscent of skillful grills.
The ovens' ceramic pizza stones, when heated, tin can hold very high temperatures, giving your pie a nice char on the bottom. The main differentiator in our tests was the heat source and how it affected the cooking on superlative of the pie; without a high temperature, you won't become the dotted char known in the industry as "leoparding" (because it looks like a leopard, get it?). We found that the gas ovens with an exposed flame — the Ooni Koda 16 and the Gozney Roccbox — were best for getting a nice char.
Y'all'll also want to think nearly the size of the oven itself. The majority of outdoor pizza ovens can make pies that are about 12 inches in diameter, merely some can make larger, 16-inch pizzas, which may be the ameliorate option if you lot're looking to feed a oversupply.
Lastly, one thing to consider earlier yous buy an outdoor pizza oven is whether you accept the proper space for it. These ovens should exist ready at a standalone tabular array at least a couple of feet away from whatever other structure, and most recommend not setting them up underneath another enclosure (an upstairs deck, for instance). Make sure you follow our steps on how to use a pizza oven safely.
Pro tips for pizza making
Every oven is slightly different; we highly recommend thoroughly reading through the setup manual to ensure proper condom precautions and usage. Every propane-fueled oven we tested recommended doing a soapy h2o exam to make certain there were no leaks, and a few stressed the importance of running the oven for upward to 30 minutes on its first use to burn off whatever impurities. Give yourself time to become acquainted with the oven — and keep in mind that chances are you won't exist a master pizzaiolo immediately. With pizza, as with many things in life, exercise makes perfect.
Each time you utilize the pizza oven, you'll want to start it at to the lowest degree 15 minutes before throwing a pie into the oven; yous need to give the pizza stone at the lesser of the oven fourth dimension to heat up, so you get that nice char on the bottom. And, you'll want to let it "recharge" between each pizza, too.
Another note on becoming a pizzaiolo. Fifty-fifty if you're not an good at making pizza dough — we certainly weren't! — you lot're meliorate off trying your hand at making bootleg dough or buying dough from a local pizzeria that specializes in thin-crust pies than buying store-bought refrigerated or frozen dough. In our tests, both shop-bought doughs we tested (Trader Joe'south for refrigerated, Wegman'south for frozen) were hard to ringlet out to a desired thinness, and had a tendency to fire on the outside while not getting fully cooked inside. If you lot do apply store-bought dough in 1 of these ovens, a practiced rule of pollex is to apply a floured rolling pin to try to become it every bit thin equally possible before cooking. (But really, avoid information technology if you can.)
Other equipment you'll need to make pizzas
Nearly of the ovens nosotros tested came with their own skin, or a shovel-like tool designed to glide the pizza in and out of the oven (others are sold separately). Don't try to brand pizza without 1. Nosotros'd recommend sticking with the peel that comes with your oven, equally they're sized correctly for the cooking area. Whether you're working with a stainless steel or wooden peel, we found that flouring the surface (semolina flour works best, especially for hotter ovens) and building the pizza right on the peel, then sliding information technology into the oven, led to the all-time results. Yous'll also have to use a skin to pull out your pizza and plough information technology while it's cooking, because y'all want a nice, even char. So become comfortable with your peel — it'due south your pizza's BFF!
Some other matter that might be worth investing in is an infrared or laser thermometer to mensurate the temperature of your stone (Ooni makes a proficient one); you'll want 1 that can measure temperatures up to 1,000 degrees F if you plan on making Neapolitan-style pies.
You'll as well desire a few wooden peels or boards for cutting/serving, and a expert pizza cutter. Many of these companies sell quality accessories that will make living your all-time #pizzalife that much easier.
Source: https://www.tomsguide.com/best-picks/best-outdoor-pizza-ovens
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