07-02-2025
The best pizza ovens for 2025, editor-tested and chef-approved
National Pizza Day (Feb. 9) is fast-approaching! And what better way to pay homage to the Naples-born, universally beloved food than by treating yourself — and any lucky dinner guests — to a shiny new oven that will enable you to whip up fresh, brick-oven-style pies right in your kitchen or on your outdoor patio? The best pizza ovens for 2025 include gas-, wood- and electric-fueled options that not only reach sizzling temperatures (upward of 950℉) but serve up delicious, bubbly, crispy delicacies, stat.
"The consumer pizza oven has come a very long way since the days of a pizza stone being your only option, evolving to the point of being able to produce almost the same level of pizza as a restaurant," says Anthony Mangieri, chef and owner of the Una Pizza Napoletana restaurant in New York City and owner of Genio Della Pizza, a new line of frozen pizzas handmade in Italy. "Also, what a great centerpiece to a party — at-home pizza-making in a cool home pizza oven."
To help you choose, we tapped seasoned pizza pros — including well-known chefs, pizza bloggers and even World Pizza Champions — for the lowdown on the indoor and outdoor pizza ovens they've owned and used. We also peeled (sorry, couldn't help it) through hundreds of reviews and tested some of the most popular gas, electric and wood-fired models in the biz to assess how easily, quickly and tastily they could deliver the piping-hot goods. Keep scrolling for a roundup of chef- and editor-approved pizza ovens, just in time for National Pizza Day, along with more info on our review criteria and how to select the best pizza oven for your needs.
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Best pizza ovens for 2025
What to look for when choosing a pizza oven
How we evaluated these pizza ovens
Pizza oven FAQs
Meet our experts
Update, Feb. 7, 2025: We checked all product prices and availability, and updated our top-rated Solo Stove pizza oven to reflect the latest model. Our number-one pick for best pizza oven remains unchanged.
Selecting a pizza oven is no easy feat. Here are a few considerations to keep in mind:
Size: The bigger the oven, the more space it takes, but you'll generally be able to make larger pies. Smaller ovens are ideal for smaller areas and traveling, though they're typically reserved for 12-inch pizzas. We also had to be more cautious when peeling pizzas, as more compact ovens meant they were closer to the fire.
Weight: Heavy-duty ovens tend to be made of more durable materials, the downside being they can be harder to maneuver outside. We suggest springing for a wheeled stand, like shown above with Solo Stove and Gozney, for more mobility, and opting for a lighter option, such as the Ooni Koda, when you want to take your pizza oven for a ride.
Fuel type: Electric ovens tend to be most controlled, delivering even, often predictable pizza results (no peeling required). Electrical appliances should be kept from water, but don't usually involve a live fire. Gas ovens are fairly straightforward, but require you to have and attach a propane tank. You'll have to peel your pizza to ensure each part is getting enough — but not too much — time in front of the fire. Wood-fueled ovens can take a bit more tinkering to get started and keep going but are more convenient in instances like camping when there isn't a gas or electric source nearby. They also lend a smoky flavor to a pie.
Warranty: Many retailers, as noted above, offer warranties on certain parts or entire ovens so you can feel more confident that you'll be able to enjoy your pizza oven for a long time.
The chefs and other pizza pros quoted in this roundup have spent years testing, tasting and making pizzas — including for renowned pizza shops and restaurants.
Our internal testing group was made up of Yahoo Life editors and writers with a background in researching and testing appliances, tech and outdoor gear, including some with professional culinary training and baking experience. Testers used the same dough and sauce from Trader Joe's, plus all-purpose flour, following the same guidelines to ensure consistency. Here is what we considered:
• Ease of setup/use: Is the pizza oven practical to build, manage and maintain, factoring a new-equipment adjustment period? (Or, as many pizza oven testers on the internet put it when referring to the familiarity stage: "You may burn before you learn.")
• Accuracy/temp retention: Does the oven get as hot as manuals indicate, for the desired results, in the promised time? Does it maintain enough heat for multiple pies?
• Durability/accuracy: How likely is it that the pizza oven will last, given its materials and engineering? Does it feature a coating to keep it from getting too hot?
• Overall value: Does the price seem fair for what you're getting, taking into account special features and included accessories?
Regardless of the fuel type (standard 20-lb. propane tanks worked for our gas models and you can typically purchase wood from a hardware store), you'll be handling a hot appliance. More compact ovens mean pizzas will be situated closer to the flame, so you'll want to be extra diligent when inserting and turning pies. In addition to fuel, you'll likely need dedicated pitching and turning peels (we recommend steel or aluminum over wood to reduce the risk of burning).
Most of these pizza ovens reach quite high temps — ranging from 700℉ to 950℉ — and promise to yield delicious pies in about one to three minutes.
We found the quality and timing of the pizzas came down to user skill (or rather, practice) and ingredients: the more attentive and peel-happy the chef, the more even the bake; the thinner the crust and lighter the toppings, the faster the take!
Anthony Mangieri, chef and owner of Una Pizza Napoletana
John Gristina, a member of the World Pizza Champions and owner and operator at Pizza Fenice
Michael Ayoub, executive chef and owner of Fornino
Craig Agranoff, founder and editor-in-chief of
The reviews quoted above reflect the most recent versions at the time of publication.
