6 Best Pizza Ovens of 2025, Tested and Reviewed

We made a lot of great pizzas during this test, but there was one oven that just stood out from all the others. The Solo Stove Pi Pizza Oven is perfectly designed to hit just the right spot between quality, performance and ease. While some pizza ovens have a bit of a learning curve when starting out, we found that the Solo Stove had simple, intuitive controls that almost anyone could use. It's essentially ready-to-use out of the box, and not too heavy to pick up and move around at just 30 pounds.

When it came to actually cooking pizzas, we found that the design of the oven cooked the pizzas very fast, yet didn't burn the pizzas on the side facing the heat source if we took a few extra seconds to turn the pie. The oven was quick to heat up and didn't need any special cleaning when we were finished. You can choose between a wood or charcoal fuel source or dual-fuel wood and propane gas. Solo Stove offers a lifetime product warranty for this oven — if you had any doubts about its longevity.

Not everyone has the space or lenient condo association rules to operate a wood or gas-powered pizza oven outside. Luckily, there are more than a few great indoor, electric pizza ovens. Of the three models we tested, the Cuisinart Pizza Oven Plus stood out for the simple, easy-to-use controls and the quality of the final pizzas. (Plus, it's the most affordable electric model we tested.) This countertop oven doesn't require any setup whatsoever to get started cooking. While hefty, it's not too heavy to prevent you from pulling it in and out of a cabinet or pantry when you want to use it, which is important to consider for most kitchens unless it's going to sit out permanently. It comes with a pizza peel and a deep dish pizza pan along with an integrated timer that doesn't turn off the oven when done, in case you want a bit more browning.

While this oven can't produce Neapolitan pizzas in 90 seconds, it made extremely delicious, crispy New York-style pizzas in just seven minutes. The toppings had more time to soften and caramelize to just the right consistency and the crust was chewy without being dry or overcooked. It does take a bit of time to get preheated, but once it does it maintains the temperature for as long as you need it to.

Hardwood pellets are a relative newcomer to the culinary landscape. This fuel source is made of small, cylindrical pellets made from compressed hardwood sawdust and other wood byproducts. They're produced by applying high pressure to the wood residues, which causes the wood's natural lining to act as a binding agent, holding the pellet together without the need for any additional binders or additives. In other words, pure wood with a quicker light time. This eco-friendly fuel source has a high heat output with a consistent burn rate, which makes it a good option for pizza ovens.

The Ooni Fyra 12 operates on just pellets and it can be fully ready to cook smoky, delicious pizzas in just 15 minutes. This oven is lightweight enough to be portable, be it to a tailgate or a camping spot. Like other Ooni products, it comes with a five-year warranty (though it should last much, much longer thanks to a hardy stainless steel construction). Cooking with hardwood pellets can have a learning curve and it may take a few trials to perfect. We had some issues with pellets running out before we had a chance to refill them, so make sure to always keep an eye on the hopper when operating this oven.

True pizza enthusiasts (and the True Neapolitan Pizza Association in Italy) know that wood is the only way to make the best possible pizza. All of the wood-fired pizza ovens we tested had a unique design for allowing you to maintain the fire inside the oven. The Ooni Karu 2 was undoubtedly the easiest. With an easily accessible hatch on the back, you can top up with extra wood or charcoal without having to reach your hand inside the hot oven. You can also use charcoal instead of wood, and this oven can also be used with a propane gas burner (sold separately).

We also liked the clear window on the oven door, which stays attached and acts as a shelf or rest when open. The integrated thermometer helped us keep an eye on the temperature and the thick 15mm cordierite baking stone on the bottom kept the base temperature nice and even, despite fluctuating heat levels coming from the burning wood. The flavor of the pizzas (which were done in less than two minutes each time) was unlike anything you can get from delivery. The chewy crust was perfectly crisp on the edges and bottom, a trait which disappeared as quickly as 10 minutes after baking.

The Gozney Dome is built to reach 950°F (and it does, we checked) with the powerful gas burner. Once the oven and ultra-thick stone floor are preheated, it can churn out pizzas in just 90 seconds. The interior of the Dome is roomy enough to cook a larger 16-inch pizza, multiple smaller pizzas at once, or to give you the freedom to move your pizza closer to or farther from the heat source. While this oven is simple enough to be used by the casual pizza hobbyist, it boasts a performance level that makes it suitable for many professional pizza operations.

"I chose the Gozney Dome because of how effective it is as baking Neapolitan-style pizza as well as other foods," says Zack Lopez, co-owner and operator of boyblue.la, a food pop-up specializing in pizza based in Los Angeles, who uses the Dome for his business. "I frequently use it to cook whole fish, other proteins and roast vegetables. With this oven, I'm able to fit more things in at the same time which helps me effectively put food out during my pop-ups."

The Dome comes standard with a digital thermometer and two temperature probes. During our testing, the built-in digital thermometer was within 25 degrees of what our manual infrared thermometer was reading during all temperature checks. You have your choice of dual fuel types: natural gas or propane. There's also an option for just wood if you're a pizza purist. The oven itself is made of steel with an enamel-coated exterior that's impervious to damage from UV rays and water, so it's guaranteed to last. It also comes with a five-year warranty.

Ooni's latest pizza oven has some significant upgrades to other models from this brand. For one, the Ooni Koda 2 has dual cooking zones — meaning it has flames on both the left and right sides of the oven. This makes the oven heat up faster and limits the rotating and spinning you do to your pizzas while they cook. During testing, our oven reached 950°F in less than 30 minutes. Each zone can be heated independently or heated to different temperatures. The oven comes with a built-in smart digital thermometer with Bluetooth and Wi-Fi capability for connecting to your smartphone. If you have plans to cook other things in your oven, like a rib roast, the oven comes with temperature probes that hook up to the hub so you can track the progress without having to take it out.

Above all, the Ooni Koda 2 has an extra-wide cooking surface and oven opening, allowing you to make an 18-inch New York-style pizza or up to 3 10-inch pizzas simultaneously. This is great for those with plans to have pizza parties or who regularly serve a crowd. This oven is particularly heavy and not intended for moving around, so you'll have to have a good spot for this hefty oven picked out before ordering. It's currently available to use with propane gas but models configured to work with plumbed natural gas will start shipping later this year.