Buying guide
Pizza Oven Buying Guide (2026)
How to choose a pizza oven: fuel, temperature, size, weight, and the accessories that actually matter, plus the mistakes first buyers make.
Start with fuel, not brand
Gas suits weeknight cooks who want pizza in 15 minutes with no cleanup. Wood suits hobbyists who enjoy fire as part of the evening. Pellets split the difference with easy feeding and real smoke. Electric suits apartments and anyone who hates fuel logistics. Pick the fuel that matches your patience on a tired Tuesday, not your enthusiasm on a Saturday afternoon, because Tuesday decides how often the oven is used.
Decision framework: buy this type if, avoid if
Buy gas if you cook weekly and value consistency. Avoid gas if wood smoke is the whole point for you. Buy wood or pellet if you enjoy fire management and have outdoor space and dry fuel storage. Avoid solid fuel if your neighbours are close or your patience is short. Buy electric if you live in an apartment or cook indoors. Avoid electric if you demand true 950 degree Neapolitan crusts, since only gas and wood reach that class. Buy 16 inch if you feed four or more regularly. Avoid 16 inch if you cook for two and will carry the oven anywhere.
Size, weight, and where it will live
Twelve inches serves one or two people per bake; sixteen inches serves a family and fits pans. Weight follows size: the Koda 12 at 20.2 pounds travels, the Arc XL at 71.8 pounds does not. Before buying, stand where the oven will live and measure the table, the storage space, and the route between them. An oven that cannot reach its table easily becomes decoration.
Temperature, stone care, and dough
Peak temperature decides style: 950 degrees for Neapolitan, 700 degrees for New York, lower for pan and Detroit styles. An infrared thermometer is the single best accessory purchase, since stone temperature matters more than air temperature. Keep stones dry, never wash a hot stone, and flip the stone occasionally to burn off residue. Dough matters as much as the oven: a cold-fermented dough at proper hydration will outperform a rushed dough in any oven here.
Accessories worth buying, and ones to skip
Buy a launching peel, a turning peel, and an infrared thermometer before anything else. A cover is essential for outdoor storage. Skip novelty cutters, branded aprons, and extra stones until you know your routine. The Bertello bundle is good value precisely because it includes the essentials; for other ovens, budget peels and a thermometer on top of the oven price.
Questions, answered
How much should I spend on a first pizza oven?
The mid-range gas ovens here, led by the Koda 12, are the rational first buy: true pizza temperatures without flagship pricing. Spend less only by going electric and accepting lower heat; spend more only when you know you need 16 inches or dual fuel.
Can I leave a pizza oven outside all year?
With a cover and a sheltered spot, yes for most steel ovens, but the stone must stay dry and burners should be checked for debris and insects before first spring use. In harsh winters, storing indoors extends life noticeably.
Do I need a special gas bottle?
Most gas ovens here run on standard propane bottles with the regulator supplied or specified in the manual. Check the manual for your model before buying a bottle, since fittings vary by region.
Why is my crust burning on top but raw underneath?
The stone is too cool or the flame is too fierce for the dough. Preheat longer so the stone saturates with heat, then turn the flame down slightly after launching. An infrared thermometer reading of the stone before each bake removes the guesswork.