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Product images are for illustrative purposes and even though we do our outmost to depict the items as accurately as possible the images may differ slightly from the actual product in some cases. Somewhere in your garden, where it’s relatively sheltered from the breeze, as winds can send cool air into your oven and bring those cooking temperatures down. You’ll want a flat, even surface on which to rest your oven, whether that’s a heatproof tabletop, or the ground if it has its own legs or stand. Suitable for use with wood and gas, the Roccbox is an incredibly stylish and portable outdoor pizza oven. Its compact size and easy set-up makes it ideal for al fresco dining whether you’re in the garden or camping. The oven is almost fully assembled straight out of the box and it comes with pretty much everything you need to get started, with the exception of the fuel itself. The ovens’ ceramic pizza stones, when heated, 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 top of the pie; without a high temperature, you won’t get 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.
In addition to its cooking performance, we also evaluated each oven on its ease of setup, how hot the oven got (both on the inside and outside), and how easy it was to control the temperature. For wood or wood pellet models, we also looked at the ease with which we could add fuel. What to look for in a pizza oven When tested with the gas burner, the Roccbox reached its maximum temperature of 500ºC in around 30-45 minutes. 12in pizzas cooked in around 60 seconds, sometimes less and the result was excellent, with a well cooked base and crispy crust. Unfortunately, the Roccbox struggled to reach the maximum temperature using the wood burner. It also required a lot of wood to stay hot and struggled to stay at a consistent temperature without regular tending. This meant pizzas took longer to cook but the results were still authentic and delicious. Can’t I just cook pizza in a regular oven or in a cast-iron pan? Of course and you can achieve some great results too with the right techniques. However, unless you have a proper pizza oven, you’ll never be able to duplicate that authentic wood-fired taste in exactly the same way.Safety: Pizzas require incredibly high temperatures to cook so we looked for excellent insulation and safety features to make using the pizza oven easy to use. The Fyra is also the least expensive of Ooni's ovens — and one of the cheapest pizza ovens overall — so it won't burn a hole through your wallet while it's cooking your pies. Yes, you can knead dough by hand, but one of the best stand mixers makes the job go a lot easier. If you plan on making large batches of dough, just be sure to get a mixer whose motor is powerful enough to stand up to all that mixing. Other gear for outdoor entertaining Paying for a takeaway pizza is often a nice treat but if you want something a cut above your average Dominos or Pizza Hut, why not give authentic, homemade pizza a try in your very own dedicated outdoor oven? The best pizza ovens will have you whipping up freshly baked pizzas in a matter of minutes, and trust us when we say that dough cooked in this way really is a cut above the rest. Ooni has seen booming business 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 two propane-powered Koda models — with a 16-inch cooking area vs. the Koda 12’s 12-inch cooking area —and for its ease of setup, relatively lightweight construction, no-fuss functionality, large cooking space, and powerful L-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 non-pizza items in the oven. That why it took home the Tom's Guide 2022 Award for Best pizza oven.
Another note on becoming a pizzaiolo. Even if you’re not an expert at making pizza dough —we certainly weren’t! — you’re better off trying your hand at making homemade 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 store-bought doughs we tested (Trader Joe’s for refrigerated, Wegman’s for frozen) were difficult to roll out to a desired thinness, and had a tendency to burn on the outside while not getting fully cooked inside. If you do use store-bought dough in one of these ovens, a good rule of thumb is to use a floured rolling pin to try to get it as thin as possible before cooking. (But really, avoid it if you can.) Storage: consider the space you have available. The smallest pizza ovens we've tested are the BBQ-top models, which thanks to their small, boxy size, can easily be stored in a garage, shed or even inside somewhere. A number of the models on this list have easy foldaway legs, meaning they too will take up very little room when not in use. Some of the larger models we've tested will need to be kept outside in all weathers, in this case, a cover is an absolute must.
Types of pizza oven
Fuel type: some will be gas-fuelled, others need wood, or it may be a multi-fuel. Indoor pizza ovens plug into the mains so don't need any other means of generating heat. The Nano's temperature control allowed us to precisely adjust the flame inside the oven, but the knob did get hot to the touch. Also, this is a heavy and expensive oven, so once you set it up in your yard, you're not going to want to move it, unlike some of the more portable options from Ooni and others. But, it's a good option if you're looking for a pizza oven that will be the centerpiece of your outdoor kitchen. Under ideal conditions, we found that the Etna Fermo’s pizza stone could reach its operating temperature of 500ºC in just 18 minutes, although it struggled a little to reach this temperature on cooler days. Even below 500ºC, it was able to cook a classic, thin-crust homemade pizza to perfection in just 60 seconds. What’s more, we found it matched the authentic flavour of wood-powered ovens. Any sort of food that fares well in intense heat. Other bread-based dishes are a great choice, such as focaccia and flatbreads, but you can also experiment with dishes like steaks, salmon, traybakes, frittatas and baked eggs. Avoid poultry: unless it’s expertly cooked, it will most probably end up incinerated on the outside and raw on the inside. Where should it go?
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