9 Our favorite pizza oven: wood, gas, electric and grill (2025)
When we are and how did we test
Adrienne, wired refereeing, has tested many pizza ovens and has made more than a thousand pizza over the past seven years. Matthew Karfaj, a wired browser, is a longtime writer written about pizza on both beaches for more than 15 years, from sausage cuts in Portland to the Mexican Pizza Story in Philadelphia.
We test every pizza oven for a few weeks using homeproof dough (OONI) Pizza Dough, fresh dough balls from local pizza shops, fresh store dough and frozen pizza. We use infrared thermometers to ensure that the temperature of the cooking level is compatible (and what the internal thermometer says). If necessary, we also examine the internal thermometers in each oven against the thermometers of our environment.
Pizza ovens are also more varied than you think. Over the years of experimentation, Adrian has used his pizza ovens for steaks, rapid salmon and broccoli. Matthews are incorporated into a pizza stove, grilled pork pieces, asparagus and black chicken.
I and I have given me thousands of pizza for years to correct the pizza technique. And honestly, my Napoli -style pizza is really in accordance with the standard set by Associazione Verace Pizza Napoletana, Napoli World Pizza. (Ooni Pizza Cookers, among the previous Karu 2 -ranked models, are the only models we recommend AVPN as well.)
But over the years, I have collected a few tips for those who find a little awkward or intimidating pizza. If you have refrigerated your dough, first bring it to room temperature. Before collecting your pizza, sprinkle with flour or corn gestral on the skin. Be patient and pull it out of the inside. This is fraud, but I am also to blame for a small rolling pin ($ 10) to help me make the dough as thin as possible.
A valid leg of Napoli uses several specific materials. When you make your dough, access the 00 flour, which is specifically grinded for pizza and pasta. Mozzarella wet your pizza, so I use a combination of fresh, chopped cheese and low moisture for cheese and the most melted leg. If you are not attached to a completely Napoli recipe, we also have a few favorite cakes that we would like to recommend. Cizmar and I love a good buffalo foot with hot Frank’s red pickles. I also recently tried a pizza oil in a bottle of pressure. While it is good as a finished sauce for pouring on the cakes, you can make yourself cheaper by placing olive oil and plants in a bottle of pressure.
The pizza ovens are more varied than you think: I take everything from salmon to steak to chicken thighs in the mine by warming a cast iron in a hot stove and put the food right there. For more guidance, Ooni has a cookbook. Francis Malman’s chef books are also a good source of inspiration. –Adrian so
Is your patio already occupied by a giant trailer? Your grill or smoker is likely to have a pizza attachment that you can buy less than a new stove. Martin CIZMAR’s chief director is a favorite Yoder Smoker Wood Attachment ($ 499) who has rescued him from many bullet flame nights. Underneath the smokers hood is above a steel sheet on the fire box. This sheet is a scattered and as you get away from the fire, there are holes in size to expose the flame farther away. The design provides continuous temperature along the floor of the stove, and works well, with the farthest corners of the stove still pushing 650 degrees Fahrenheit.
You can also turn your inner and inner oven into a pizza stove. While most stoves are up to 500 degrees Fahrenheit, one way to transfer more heat to your pizza is to heat the baking surface with a high thermal mass-which maintains temperature stability and directly delivers its stored heat energy. An easy way to do this is to warm up a cast iron or steel. A classic lloyd pan is one of the preferable tools for Detroit or Sicilian frying pizza that works well in ordinary stoves.
Some of our favorite oven and pizza manufacturers, such as Camado and Weber, also create ceramic pizza. For more information, check our guide for the best portable accessories and furnace accessories.
Dear mention
We’ve tried a lot of pizza ovens. Here are some of the things that we liked that the cut didn’t make it completely.
Photo: Adrienne So
OONI KARU, first print with $ 349: OONI still sells the Karu 2 for the previous generation of the top -up Wired selection for about $ 100. Like other Ooni pizza ovens, Og Karu is a great stove – light, portable and easy to clean – and Adrian, wired, so he failed to use this after the first test. However, the newer Karu 2 is evenly heated and has more fuel than the first generation stove.
OONI KODA 12 with $ 399: OONI KODA 12 Original (8/10, recommended wiring) is only 21 pounds and turns it to the lightest and portable Koda. The thin, coated steel shell with its powder is sufficiently insulated that it cools even during the fire. Just draw in the baking stone, screw on the propane tank, and get ready to go. This door is tailored to the 12 -inch pizza skin and 10 -inch cast iron skills. However, you should No. Save it outside.
Gozney RuccBox for $ 499: When Adrienne first examines the two binary fuels of Gozney Ruccbox (5/10, wired review), he praised the rapid recovery time that has made Ruccbox popular among pop -pizza chefs, and allows him to make 10 cakes when cooking pizza. It is said that few home pizza makers need that power and the 44 -pound device is heavier than other competitors. The optional wooden box was very subtle to use the ability to cook with fire. But the price of the deer, previously among the most expensive inputs, now seems very logical.
Frey Ninja Wood for $ 300: If you are looking for a very solid outdoor stove, this is a very good choice at temperatures above 700 degrees. The door is slightly sticky that makes the pizza a little difficult in heat, but if you want a device that can do all the tasks of the smoke of a pork to make cookies for baking pizza, this is your choice.
Pisano for $ 99: This popular Tikutok stove is affordable, small and comfortable. It looks a bit like a Wuffl iron and uses it to put it easier. Stunning, its claims about warming up and down elements to 800 degrees Fahrenheit are accurate and take about 15 minutes, which provides the opportunity for the short cook time. But note that the heating element at the top does not cover the entire surface, so you have to rotate your cakes repeatedly. Also, opening the upper part like a Wafel manufacturer means that it does not maintain the heat well. Between the cakes is 100 to 200 degrees Celsius and require recovery time.
Also tested
Photo: Matthew Carreage
Model of the current backyard P with $ 699: Not less than Alton Brown’s food personality as confirmation of this 1,750 watt internal/outer pizza stove, which uses a standard power outlet, heating up to 850 degrees Fahrenheit, as confirmed by this substance as a confirmation of this internal pizza stove. The heat is relatively in the stove and rises in about 30 minutes. But the chef settings are limited to a few predetermined levels (in the new York style, thin shell, Napoli, frozen) whose temperature and cooking time can be slightly deceptive so that it can be fiddle. At least in the early months, program control and device in the device tend to provide more questions than performance. The actual temperature and temperature display does not always match, and its superior thermal elements are on and off according to what the company calls a dedicated algorithm, such as lights in a David Lynch movie. However, you can make a great pizza in this case and you can make it indoors. The current says it intends to add more functions to future updates and we will continue the test. But now, especially at its price, it is less cooked.
Pizza Pizza for $ 130: This stove is adequate and affordable and you can stand on your road and cook a good pizza while sitting in your camp seat. However, it does not make it as hot and even as much as a better stove is done.
The best accessories
Some pizza ovens will provide you with dedicated accessories to put you on your pizza. But we’ve also found a few extras that are useful in this way:
Handheld infrared thermometer with $ 47: Even if the stove has an internal thermometer, an infrared thermometer is a great way to check temperature in different areas of pizza stone. It is also important to make sure that this stone is warmed again after each pizza.
Wooden pizza skin with $ 34: If you own multiple peels, preparing a pizza is fast and easy while the other is baking. The ADrienne SO and Matthew Korfhaage referees each have multiple peels, including a useful small peeling. But for throwing, the dough sticks to the wooden skin much, especially if you first sprinkle with some seminary or flour.
A cast iron with $ 25: You can also use a cast iron pan in your pizza oven to get stickers or papal broccoli. The cans work as well as much more expensive options.
Heat -resistant gloves for $ 20: It gets the cast iron Very Hot, so you will need a good pair. (Even these do not protect your hands for a long time, so you need a place near the oven to adjust the pan.)
Fire Starters for $ 20: If you’ve ever been intimidated with the idea of cooking, don’t be intimidated! These beginners of the fire make it fast and simple. Only turn it on with a race, drop it in the fuel tray and place a few oak sticks at the top. If you do not want to create a smoke stack in your backyard, be sure to keep your wood dry.
