Collection: All Pizza Ovens

How to Choose a Pizza Oven in About a Minute

Three questions narrow this page from the whole catalog to two or three, and they are the same three we ask on every email and phone call. First, fuel: do you want to build a fire, turn a knob, or keep both options? Second, placement: is the oven rolling around a patio, sitting on a counter you already have, being built into an outdoor kitchen, or set on a masonry base you build? Third, budget: not the number on the tag, but the number that includes a base or a cart if the oven needs one. Answer those and the table below does the rest.

By fuel

A wood fired outdoor pizza oven reaches 950 to 1,000°F on the ovens we carry and adds real smoke to the crust; you build and tend a fire, and the weekend is the point. A gas oven lights with a knob, is cooking in 15 to 20 minutes, or 30 to 50 on the refractory floored ItaliaForno ovens, and holds a steady temperature all night with no ash. A hybrid does both in one chamber for a premium over either.

Fifteen of our ovens are wood only, including the nine handmade brick and portable ovens from Authentic Pizza Ovens, seven are gas only, four of them the Italian made ItaliaForno compacts and Famiglia, and eight are dual fuel, one of them a brick dome: the hybrid ready brick pizza oven, an APO Lisboa or Pizzaioli Premium pre drilled for a gas burner sold separately.

Our wood fired pizza ovens, gas pizza ovens, and hybrid pizza ovens collections each go deep on their fuel, and our comparison of wood fired vs gas vs hybrid settles the argument if you are still on the fence.

By where it will live

Most of our customers buy a cart oven: it arrives on its own stand, rolls to where you want it, and cooks the day it lands. A countertop oven sits on a surface you already have, from a patio table to a masonry counter, and the surface has to carry the weight. A built-in drops into an outdoor kitchen or arrives as a core your mason clads.

A base mounted brick oven, the Lisboa, Pizzaioli, Ventura, Buena Ventura, Lume Alto, or Lume Largo, arrives finished in one piece and is set by hoist on a block base you build; the builders custom pizza oven is the same dome bare, for the mason to clad, and the hybrid ready brick oven is the Premium dome pre drilled for gas.

The portable Maximus Mobile and Maximus Prime put a brick floor on a counter or a stand with no base at all. The five ItaliaForno ovens are countertop from top to bottom: the three 100 pound compacts, the Allegro, Bambino and Fornello, sit on a table, a counter or the matching cart and are the ovens we point balcony and townhome buyers to; the Famiglia takes a counter or a block base; and the 420 pound Grande Pro Duo takes a masonry counter or its own cart.

The freestanding cart pizza ovens, countertop pizza ovens, and built-in pizza ovens collections split the catalog that way, and our guide to built-in vs freestanding pizza ovens covers when a permanent install pays off.

By budget

The catalog runs from about $500 to about $6,700. Each step up buys one of three things: build quality first, then capacity, then thermal mass, which is what holds the deck hot through pizza after pizza. The price collections sort it for you: under $500, $1,000 to $1,500, $1,500 to $2,000, and $2,000 and up. Our post on outdoor pizza oven cost explains what each tier actually buys and the one mistake, buying a tier low and buying twice, that costs more than any oven on this page.

The Six Pizza Ovens We Point People to First

When someone asks "just tell me which one," these are the six answers, each for a different buyer. The Halo Versa 16 for the first oven and the small space: under 44 pounds, a motorized rotating stone, propane, ships by parcel, one pizza at a time. An ItaliaForno compact for the balcony or townhome patio that wants a real oven that stays: 100 pounds, propane, a refractory floor, made in Italy, the same oven in three dome shapes. The Kucht Napoli for weeknight gas on an outdoor kitchen counter, with an optional cart.

The Pinnacolo PREMIO for the wood fire: up to 1,000°F, two pizzas, eight accessories in the crate. The Tuscan Chef GX-C2 for the cook who wants a dual chamber design, two 18-inch pizzas at 950°F, and a second cooking level for everything that is not pizza.

The Lisboa for the traditional brick oven: handmade in Portugal, a firebrick dome with a Dutch door and a rotisserie, about 1,300 pounds on a block base, wood only. If the oven is going into an outdoor kitchen, the answer changes to the HPC Fire Villa: a 2-inch cast refractory dome, wood or gas, 1,000°F, drops into a counter and vents through the front.

Every brand here has its own page with the full lineup and the honest reasons to skip each model: HPC Fire, Tuscan Chef, Pinnacolo, Summerset, Kucht, Kokomo, Halo, Authentic Pizza Ovens, and ItaliaForno.

Compare Every Pizza Oven We Carry

Every oven, lowest price tier to highest. Read peak temperature together with fuel and build; a 1,000°F refractory dome and a 950°F stainless chamber cook differently between pizzas, and our post on pizza oven temperature explains why.

Price tiers are approximate; the product page is always current. Every outdoor pizza oven in this collection is sold at the manufacturer's price with no inflated list prices; the APO Hybrid Ready tier is the oven alone, with the burner a separate purchase.

What We Do Not Sell, and Why

An honest catalog is defined by what is left out. We do not carry the lightweight 12-inch portable class, because the stones in that class shed heat too fast between pizzas for results we are willing to stand behind; the Versa 16 is as small as we go. We do not carry indoor or electric countertop ovens, because none of them reaches real pizza temperatures.

We do not carry commercially certified ovens for food trucks, and every oven on this page is rated for outdoor residential use; the two exceptions are the Authentic Pizza Ovens Maximus Mobile and Prime, which the maker supports on a truck or trailer with its after purchase securing modification, and we send APO's instructions with the order confirmation to any buyer who says the oven is going on a vehicle. And we do not carry a brand we would not buy ourselves, which is why there are nine brands here and not thirty of them.

Who Should Skip a Pizza Oven Altogether

If pizza night is a few times a year, a $500 oven that sits under a cover for eleven months is a worse buy than a good pizza steel in your kitchen oven. If you have nowhere outdoors with open air above it and clearance from the house, none of these can live safely, and a covered porch with a low ceiling does not count.

If a backyard pizza oven is really a wish for restaurant Neapolitan pizza, know that the 90-second bake the Associazione Verace Pizza Napoletana describes needs the 900°F-and-up ovens on this page and a few weekends of practice; the 660 to 800°F ovens make a very good New York style pizza and will not fake the other thing. Our post on whether outdoor pizza ovens are worth it makes the honest case both ways.

Shipping, Warranty, and Buying From Crustify

Every outdoor pizza oven here ships direct from the manufacturer or its distributor. The Versa ships by parcel; everything else ships crated by freight to your curb, and orders over $750 ship free, which covers every freight-class oven on this page. Every oven over 150 pounds carries a $95 liftgate fee at checkout, the charge for the hydraulic gate the carrier needs to lower a crate at a home address; commercial addresses with a loading dock get it refunded on request. Inspect the crate before you sign; freight damage is rare and fully covered when it is noted on delivery.

Because we are an authorized dealer for all nine brands, the manufacturer warranty is valid, which is not something you can assume from a marketplace seller. Price match, financing at checkout, and a real person answering email are standard. Peels, covers, doors, thermometers, and carts live in the pizza oven accessories collection; the Pinnacolo ovens ship with a kit, the rest do not, so price the first cook, not just the oven.

The fastest way to the right oven is still a question: send us where it will live, what you cook most weeks, and how many people you feed, and the reply comes from the owner, usually the same day. A five-minute email beats a freight return.

These are the questions we answer most often about buying an outdoor pizza oven, usually from someone who has cooked on a friend's oven once and wants that in their own backyard. If yours is not here, email or call; the reply comes from the owner, typically the same day.