Best pizza ovens 2024 for outdoor and indoor cooking

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

We've tested outdoor pizza ovens, BBQ pizza ovens, electric pizza ovens and pizza ovens you can use indoors from brands such as Gozney, Ninja, La Hacienda, Ooni, Sage and more, to find out which will transform you into an impressive pizzaiolo.

Some pizza ovens will make you wish you'd ordered takeaway instead. However, we've found a Great Value option that costs less than £200 and several Best Buy recommendations that prove you don't have to plump for the most expensive to get the best pizza oven. 

The 10 best pizza ovens from our tests

Only logged-in Which? members can view the test results below. 

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The pizza ovens we've 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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Argos Home Portable Tabletop Pizza Oven

Available from Argos (£110)

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Most recently tested October 2022

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

Size and weight 65 x 36 x 76.5cm (HxWxD), 8.5kg

Maximum pizza size 10.5 inches

Need to know 28 x 28cm cordierite pizza stone

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? 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

Everdure Kiln 2 Dual Burner Pizza Oven

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Most recently tested April 2024

Type and fuel(s) Gas; propane or butane at 28-30 mbar

Size and weight 38 x 66 x 74cm (HxWxD), 35kg

Maximum pizza size 14 inches

Need to know Two burners, piezo ignition, 36 x 36cm cordierite pizza stone, pizza stone is rotatable (either battery-powered, requires 5x AA batteries, or mains powered), gas hose and regulator

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 April 2024

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

Lakeland Gas Pizza Oven

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Most recently tested April 2024

Type and fuel(s) Gas; propane only

Size and weight 35 x 36 x 65cm (HxWxD), 10kg

Maximum pizza size 12 inches

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

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

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker and BBQ Smoker OO101UK

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Most recently tested April 2024

Type and fuel(s) Electric

Size and weight 41 x 51 x 57cm (HxWxD), 18kg

Maximum pizza size 12 inches

Need to know 33 x 33cm cordierite pizza stone, grill plate, baking tray, roast rack, pellet scoop, two sample bags of Ninja Woodfire Pellets (one Robust flavour, one All-Purpose flavour)

See also our review of the Ninja Woodfire Electric BBQ, Grill and Smoker

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 April 2024

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, suitable for indoor use

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, suitable for indoor use

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

Joel Bates, Which? pizza ovens expert and senior researcher/writer, says:

I've been testing pizza ovens for Which? for nearly four years. The team and I have baked and sliced our way through more than 30 pizza oven tests and cooked more than 100 pizzas in total. Each time we test, we select the UK's bestselling pizza ovens and investigate which are the easiest to use and which cook the best pizza. 

• We assess the portability and stability of each oven; how easy it is to set up, use and clean; and how quickly we can get the pizza stone up to the ideal cooking temperature of 400°C. Ovens can get hotter than that, but for a crisp, delicious pizza base 400°C is the minimum.
• We then assess the pizza itself. We cook at least three pizzas in each oven, usually margherita and pepperoni, using the same methods, dough, sauce and toppings to keep the tests as fair as possible. We photograph and taste every pizza we cook, checking for evenness of baking, flavour and texture.
• We pay for every oven we test, and we regularly revisit the pizza ovens on sale to see if there are any more popular models that need testing. We don't test as many small Amazon-only brands as we used to, as our experience has been that the quality we've tested hasn't been high.

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

How to make one of our test pizzas

1. Lightly dust your hands with flour and grab a dough ball (around 250g for a 12-inch pizza). Dust your work surface with flour and start flattening your dough ball into a disc shape. Flip it over every now and again and re-dust your work surface if the dough starts to stick.
2. Once your dough disc is about six inches across, use your fingers and the palms of your hands to flatten the middle of the dough even more, leaving about 1cm unflattened around the edge - this will give you a good crust.
3. After the middle of your dough is sufficiently flat, pick up your dough and gently stretch it even wider. Try to do this evenly and avoid using the tips of your fingers to prevent tearing the base.
4. Dust your pizza peel with flour and then lay your pizza base on top. During prep, give the peel a little shake every 20 or 30 seconds to make sure it doesn't stick.
5. Put roughly 2 tablespoons of pizza sauce on the base, dolloping it in the middle and using the back of the spoon to spread it evenly across the base. Try to avoid getting any on the crust.
6. Next place your cheese and toppings. A few dotted chunks of mozzarella cheese and a six or seven slices of pepperoni works well on a pizza of this size.
7. Launch your pizza onto the pizza stone of your oven and keep an eye on it as it cooks. After about 30 seconds, the back of the pizza should be puffing up and blackening. This signals it's time to slide your pizza peel back under your pizza and rotate it. Doing this about three or four times should give you a perfectly cooked pizza in around two to three minutes.
8. Use the peel to remove the pizza from the oven, serve it up on a chopping board, drop a few torn up bits of basil on top, slice it up and enjoy.

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

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.

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

What else can you cook in a pizza oven?

Pizza ovens are essentially just outdoor ovens. Similar to a kitchen oven, they have a chamber that heats up to bake or roast whatever food is inside. You can cook pretty much anything in your pizza oven that you can in a conventional oven.

However, you'll need the oven chamber to be large enough, and be aware of the more intense heat that will come from the heat source. So if you're looking to roast a chicken, for example, you'll likely need a larger pizza oven and keep it burning at a lower, consistent heat of around 180°C-200°C.

Heat control is the key difference with cooking food that isn't pizza. Neapolitan-style pizza cooks at around 400°C-500°C in two to three minutes, but cooking most other food at that sort of temperature will likely incinerate it.

You'll also need heat-resistant cookware – cast iron pans and baking trays are ideal. Just make sure to check the size of your cookware to make sure it fits in the cooking area in your pizza oven.

In a wood-fired oven, a mix of dried wood logs and charcoal is good for ensuring smoky flavour and a consistent heat. Once it has burned through and turns into white hot embers, you'll get a strong, consistent heat that's perfect for cooking charred food on cast iron.

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 This is the cooking surface and is usually made from moisture-absorbent cordierite. Pizza stones are 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 Using an oven that can burn at 500°C comes with some risks. Wearing heat-proof gloves will help keep you safe while adding fuel and, if necessary, when launching and rotating pizzas.

What's the difference between charcoal, electric, 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

Pros

• Clicking the flames into gear and using a dial to manage the heat allows for speedy heat-up times and more precise cooking.
• Largely mess-free as there isn't any ash or leftover fuel to clean up after you've finished cooking.

Cons

• Smokeless flames can leave pizzas without the complex flavours that you get with wood-fired ovens.

Charcoal and wood-fired pizza ovens

Pros

• Usually produce the tastiest pizza, as the wood and charcoal smoke infuses additional flavour into the crust and base.
• Fire-tending experience will appeal to some.

Cons

• Requires more patience and skill than cooking with gas.
• Leftover ash and soot means a bigger clean-up job afterwards.

It's also worth noting that charcoal isn't suitable as a standalone fuel due to its limitations on heat control - you'll need a blend of charcoal and wood logs.

BBQ pizza ovens

Pros

• Often cheaper to buy and more compact than standalone pizza ovens.
• Should work with a barbecue you already own as long as it fits comfortably on your barbecue grill.

Cons

• Heat source is underneath the oven, often resulting in very crispy bases and underdone tops.
• Takes much longer to cook than standalone pizza ovens.

Electric pizza ovens

Pros

• Most can be used indoors as well as outdoors, although there are exceptions.
• Electricity is generally a cheaper fuel than propane, charcoal or kiln-dried logs.
• Requires very little tending as there are no flames. Pizzas won't need turning during cooking.

Cons

• Lacks the authentic cooking experience you get with flames.
• Will likely demand a large amount of kitchen counter space.
• Still cooks at high temperatures that can lead to smoky results, so you might set off the fire alarm.

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