The Best Outdoor Pizza Ovens of 2026

• Weight: 30.5 pounds
• Fuel source: Propane, wood
• Temperature: Up to 900°F
• Dimensions: 20.5 x 15.125 inches (diameter x height)

We had high hopes for Solo Stove Pi Pizza Oven. The company is already renowned for its fire pits and grills. This sleek, stainless steel pizza oven did not disappoint, taking the Best Overall crown from the Gozney Roccbox.

It has a slightly larger opening than others we tested, which made for easy maneuvering. It's also big enough to fit 12-inch pizzas. It has a multi-fuel option, so you can choose to heat with wood or with a separate gas burner. Of course, there’s a learning curve when it comes to cooking with wood.

During testing, we found that the pizza stone heats up quickly and maintains heat very well. It hit 780°F after just 20 minutes with the propane attachment. It even cools down and reheats quickly.

We did notice a small gap in the pizza stone. It breaks apart for easy cleaning, but it doesn't affect the cooking of the pizza.

The airflow design in the oven is also exceptional. Solo Stove Pi uses a convection-style technique to distribute heat throughout the vessel. This results in tasty, evenly cooked pizza.

The Pi Pizza Oven is also light compared to similar ovens. At just 30 pounds, you can transport it for a camping trip or on a visit to a friend's house. We even found cleaning the Pi to be a breeze. Simply heat it on high to remove any lingering food, then wipe the interior with a brush or damp cloth once it's cool.

If you happen to run into a malfunctioning accessory on the oven, don't worry. The Pi Pizza Oven comes with a lifetime warranty for any manufacturing defects.

Read the full Solo Stove Pi Pizza Oven review.

• Weight: 66 pounds
• Fuel source: Propane
• Temperature: Up to 950°F
• Dimensions: 26.85 x 25.67 x 15.47 inches (depth x width x height)

The Ooni Koda 2 Pro is a beast of a pizza oven with an 18-inch interior for extra-large pizzas, as well as approved cast-iron trays or pans if you want to try other dishes. The design is similar to other Ooni Koda pizza ovens; note that you’ll need a large stainless-steel table to place it safely on. It gets as hot as 950°F and the tapered gas burner system ensures pies are cooked evenly in just 90 seconds. We love the self-cleaning feature, which uses high heat to burn off residue and grease to wipe away before the next cook.

It is slow to heat, impacted by cooler weather and wind: we’d often get tired of waiting and cook at about 850°F. Thankfully, pizza was still done in 90 seconds with a couple revolutions using a pizza peel every 20 seconds or so. With bubbling mozzarella and a crust with delightful charred spots that provides an authentic look and taste, this oven yielded a delicious pie, every time.

Easy to use with a side temperature knob, the companion app is useful for monitoring the temperature (and temperature probes if you decide to cook other dishes), though you can’t control the temperature remotely. The app also provides tons of inspirational recipes for both pizza and other dishes (we tried a to-die-for S'mores pizza indulgent dessert!)

If you want a similar experience with a smaller oven, the Ooni Koda 2 has a 14-inch cooking area (20% larger than the Ooni Koda 12), 50% thicker pizza stone, and affords better heat retention than that model.

• Weight: 20.2 pounds
• Fuel source: Propane
• Temperature: Up to 950°F
• Dimensions: 24.4 x 15.5 x 11.7 inches (depth x width x height)

There was a lot to love about the gas-powered Ooni Koda. It makes pizzas almost as perfect as our top pick, but it costs a bit less.

The Ooni Koda’s heat source is in the back of the oven, providing the cooking food with direct access to the flame. We loved that the cooking stone is removable, and you can flip it upside down to clean it during the next cooking session. The legs also fold down, making the already thin-profiled oven almost flat for storage.

It only took five minutes for the pizza stone to register 500°F, and 25 minutes to reach 900°F. The Neapolitan-style pizza cooked in about 90 seconds. resulting in beautifully charred spots on the crust and a gorgeous speckled bottom.

The oven recovered quickly to cook a second pizza without issue. It did a similarly fantastic job searing steak and charring broccoli in a cast-iron skillet.

While we were thrilled with the results of this less expensive oven, it is worth noting that we did encounter some issues with the original Ooni Koda we received. After a few cooking sessions, the flames extinguished, and we couldn’t get the unit to turn back on. A piece on the plastic ignition knob had also broken, causing the knob to spin around and around.

Ooni’s customer service was fantastic, sending us a replacement knob. When that didn’t resolve the issue, they sent a new oven. We put the new oven through the same rigorous trials as the first one. We couldn’t replicate the issue, so we must have had a defective unit the first time around.

• Weight: 56 pounds
• Fuel source: Wood, charcoal
• Temperature: Up to 900°F
• Dimensions: 22 x 20 x 17 inches (depth x width x height)

Made in Portugal, the Cru 32 pizza oven is a wood-fired pizza oven designed for high-temperature cooking. It can reach up to 900°F, which is ideal for achieving Neapolitan-style pizzas with crispy crusts and well-cooked toppings. There is a built-in thermometer on the front of the oven, and it takes approximately 20 minutes to reach high heat with a properly burning fire.

Its removable domed top is made of ceramic fiber-insulated stainless steel, and the base features two cordite baking stones, wide enough to fit a 15-inch pizza. The oven comes with a half-door for high-heat cooking and a full door for cooking over coals. Once you get a fire roaring and push it to the back of the oven cavity, the half door creates a space that is enclosed enough to hold in the heat of the fire while letting in enough oxygen to keep it going.

You absolutely need a metal pizza peel (maybe two) to maneuver pizzas in and out of the oven, and the Cru 32 doesn’t come with one. It also doesn’t come with the ember rake that smoothly pushes the fire to the back of the oven when it’s time to cook, which is a bummer.

Regardless, the Cru 32 pizza oven is enjoyable to use and cranks out delicious pies. You can also use it to make full meals in a cast-iron skillet or bake bread. We appreciate the ease of setup and its ability to build a large fire that can reach high temperatures for great pizza-making experiences at home.

Read the full Cru Model 32 G2 review.

• Weight: 128 pounds
• Fuel source: Wood, charcoal; propane burner optional
• Temperature: Up to 950°F
• Dimensions: 24.8 x 28.8 x 26 inches (depth x width x height)

If you’re looking for a dual-fuel pizza oven that can do more than just pizza, the Gozney Dome is a fantastic option. This oven is larger than the other units we tested, measuring 18 inches deep and 16 inches wide at the opening. It’s big enough to fit two 12-inch cast-iron skillets, and the extra space makes it easy to turn 16-inch pizzas with ease.

With the purchase of a few additional accessories, you can easily turn the Dome into an outdoor oven. It can sear steak and vegetables in cast-iron pans and bake bread with a steam injection accessory. You even smoke meat with the use of the oven door.

Before you purchase this unit, you’ll want to make sure you have space to store it in your backyard setup. Unlike the other models on this list, the Dome is extremely large and heavy — weighing 128 pounds! You can mount it on a rolling cart with locking wheels to move it around, but you wouldn’t want to take it with you on the go.

Read the full Gozney Dome review.

• Weight: 32 pounds
• Fuel source: Electric-only
• Temperature: Up to 850°F
• Dimensions: 27.4 x 25 x 14.8 inches (depth x width x height)

Not everyone has outdoor space to accommodate a space-stealing pizza oven. But making pizza in your range's oven—even with a pizza stone—just doesn't yield the same results. For those situations, the Ooni Volt 12 is an incredible indoor alternative.

This indoor pizza oven is Ooni's first electric model. Just plug it into the wall and adjust the intuitive dials to begin. While outdoor pizza ovens have a learning curve, we found this electric pizza oven incredibly easy to use.

It also yields outdoor-level results. Everything from classic New York-style pizzas to Neapolitan pizzas came out tasting delicious. They tasted just like they were cooked outdoors.

We also appreciate how quickly it churns out results. The temperature stayed consistent while making multiple pizzas back-to-back.

Read the full Ooni Volt 12 review.

• Weight: 44 pounds
• Fuel source: Propane; detachable wood burner optional
• Temperature: Up to 950°F
• Dimensions: 21.2 x 16.1 x 18.5 inches (depth x width x height)

The Gozney Roccbox, our previous Best Overall winner, was an absolute pleasure to use from the beginning. Assembly is as simple as screwing on the gas attachment and extending the legs. In testing, the oven reached 900°F within 25 minutes on the highest flame.

The flame is in the back of the unit, and when it hits the roof, it rolls throughout the top of the oven. That heats the stone quickly and evenly while also providing broiler-like heat for cooking the top of the pizza. When we turned the flame down, the temperature responded accordingly, and it held temperatures steady within 5°F.

Both the Neapolitan and New York-style pizzas turned out fantastic in the Roccbox. The Neapolitan pizza cooked in less than 90 seconds. The flames produce an attractive char on the exterior crust as the pizza turns. The bottom crust browns evenly with a speckly char, even in such a short amount of cook time.

The New York pizza, which was cooks at a lower temperature of 500°F, takes about five minutes to finish. We were delighted when the thin crust turned out simultaneously crispy and foldable. The pizza stone isn’t removable for cleaning, but it was easy enough to clean using a bristle brush.

We were similarly impressed with the Roccbox’s ability to sear in a cast-iron pan. Our 12-inch skillet fit easily inside the oven, with the handle hanging out the door for easy access.

Within 15 minutes, the pan registered 600°F. That high heat creates a beautiful sear on the first side of the steak. The heat retention works well to sear the second side too.

To top it off, the Roccbox also looks gorgeous with its sleek gray and silver design. It is taller and heavier than the other ovens we tested, but it’s easy to transport with the included carrying strap. You may need to detach the burner to fold it flat for transport, since it hangs underneath the folding legs. However, those longer legs positioned the oven higher up on the countertop, putting it at an ideal height.

Put it all together—incredible tasting (and looking) pizza, ability to sear in a cast-iron skillet, and easy-to-use design—and it was a no-brainer to name this pizza oven as one of our top picks.

Read the full Gozney Roccbox review.

• Weight: 62.6 pounds
• Fuel source: Wood, charcoal; propane burner optional
• Temperature: Up to 950°F
• Dimensions: 32 x 20 x 33 inches (depth x width x height)

The Ooni Karu 16 is an upgraded version of our Best Value pick. Like the Gozney Roccbox, this is a multi-fuel pizza oven. Insert the wood-burning tray to use wood or charcoal.

A propane burner, is available separately that lets you use a standard propane tank. From there, starting is as easy as attaching the hose to a propane tank and turning the dial.

Overall, we were more than pleased with this oven’s performance. The pizza turned out fantastic, with a charred crust and a lightly speckled bottom. The oven takes a little less than 30 minutes on the highest heat settings for the pizza stone to reach 900°F.

It holds its temperature well in between cooking sessions. You don’t even need to use a thermometer to know when you’ve reached your desired temperature: there’s one built-in.

We also appreciate the Karu’s large cooking surface. It’s big enough to cook full-sized, 16-inch pizzas. The addition of an oven door opens up possibilities for using this as a fully functional outdoor oven, too. Its size is sufficient for baking bread, and the door helped the cast-iron broccoli cook more evenly.

Of course, a larger cooking area means a larger oven. This model takes up significantly more space than most of the ovens we tested. It’s also the heaviest we tested and it doesn’t have a low profile, so you’ll want to find a dedicated space on your patio or deck for storing it.

Read the full Ooni Karu 16 review.