Collection: Wood Fired Outdoor Pizza Ovens

Pure Wood or Dual Fuel: Which Wood Fired Pizza Oven Do You Actually Want?

Fifteen of the twenty-three ovens here burn wood and nothing else. The four Tuscan Chef ovens, the Pinnacolo PREMIO, the Kucht Venice, and the nine Authentic Pizza Ovens brick ovens are wood burning ovens in the traditional sense: you build a fire, you tend it, and the fire is the whole point. If the ritual is what you are buying, a pure wood fired pizza oven is the honest answer, and it is usually the less expensive one at a given size because there is no burner, no valve, and no gas certification to pay for.

The other eight are dual fuel. The three HPC Fire refractory ovens, the Summerset 32, the Kokomo 32, the Pinnacolo IBRIDO, and the Italian made ItaliaForno Grande Pro Duo all burn wood, and all of them also run on gas; the Grande Pro Duo is the one rated to run its burner and a wood fire at the same time. The eighth is a brick dome: the Authentic Pizza Ovens hybrid ready brick pizza oven, pre drilled for a Vamparossa burner sold separately, is a wood oven until the burner is in.

You get the same live fire and the same smoke on the weekend, and a knob on a Tuesday when the fire is not the point. They cost more than a comparable wood-only oven, and you are maintaining a burner as well as a hearth. Every one of them lives in our hybrid pizza ovens collection too; they appear here because on wood they cook exactly like a wood burning pizza oven, not a compromise.

One thing both groups share: fuel quality decides the result more than the brand does. Seasoned hardwood under 20 percent moisture burns hot and clean; wet wood smolders, smokes, and never gets the dome to temperature. Our guide to the best wood for a pizza oven covers oak, fruitwoods, and what to avoid.

Wood Fired Pizza Ovens by Configuration

Freestanding and cart wood fired pizza ovens

The Tuscan Chef ovens are the only dual chamber design we carry, and the difference is worth understanding before you look at anything else. The fire burns in its own chamber below the cooking deck, so the stone heats from underneath and the pizza never shares a floor with the coals.

The Tuscan Chef GX-C2 is the medium oven on a cart: two cooking surfaces, two 18-inch pizzas at once, 950°F. The GX-B1 is the same oven with two permanent stainless side shelves, which matters more than it sounds once you are juggling peels. The GX-D1 is the 46-inch large: three 18-inch pizzas or two 20-pound turkeys at once, 760 pounds all in. Skip the D1 if your patio surface has not been checked for that weight.

The Pinnacolo PREMIO is the classic single-chamber wood fired pizza oven on a cart: a double-wall dome rated to 1,000°F, a cordierite stone, two pizzas at a time, and eight accessories in the crate so you cook the day it arrives. It is the oven most first-time wood buyers end up with, and the one we would put in our own backyard first.

The Kucht Venice is the lowest-priced full-size wood burning oven here: two 12-inch pizzas at once on a firebrick floor, three colors, a four-year warranty. Kucht rates it at up to 800°F, a New York style bake rather than a 90 second Neapolitan one. Buy it for value and looks; skip it if 90-second pizza is the goal.

On the dual fuel side, the Kokomo 32 Dual Fuel is the lowest-priced oven in the collection that burns wood, lump charcoal, or pellets as well as gas, about 800°F, on its own stand with a lifetime warranty. The Pinnacolo IBRIDO is the PREMIO's wood-or-propane sibling with the same accessory kit; it sells out often, so check availability before you plan around it.

The HPC Fire Forno is the heavyweight: a 2-inch cast refractory dome that holds 1,000°F, made in the USA, six mosaic tile colors, on a powder-coated cart. At around 450 pounds it belongs on a patio, not a raised deck you have not checked. All of these carts and stands also appear in our freestanding cart pizza ovens collection.

Portable brick floor wood fired pizza ovens

Authentic Pizza Ovens makes two portables with a real brick floor and no masonry base. The Maximus Mobile weighs about 200 pounds, sits on a counter, a table, or its own stand, needs no cure schedule, and reaches cooking temperature in about 30 minutes; it is the lowest price into a brick floored wood oven we sell. The Maximus Prime is the bigger portable at about 400 pounds with 304 stainless hardware and the largest floor you can get without a hoist. Both live in our countertop pizza ovens collection as well.

Countertop and built-in wood fired pizza ovens

The Tuscan Chef GX-DL is the 46-inch dual chamber oven without the cart, built to drop into a masonry structure or sit on an outdoor kitchen counter. Same three-pizza capacity and 950°F as the D1; you supply the base.

The Summerset 32 Hybrid is the compact countertop pick: propane or natural gas by model, wood on the rack, a viewing window in the door, 932°F, made in the USA, and it needs a non-combustible surface to sit on. The ItaliaForno Grande Pro Duo is the big countertop hybrid: a 31.5 inch refractory floor for two large pizzas, a 75,000 BTU burner beside a wood fire, 1,000°F with an 850°F cooking ceiling, 420 pounds on a masonry counter or its own cart, made in Italy.

The two HPC Fire built-in pizza ovens are the same 2-inch refractory oven as the Forno in permanent form. The Villa drops into an existing counter and vents through the front, no chimney; the Di Napoli ships as a pre-assembled five-piece core your mason clads in stone, stucco, or brick to match the kitchen. Both are dual fuel, so a wood fired outdoor pizza oven that also takes a gas line is what you end up with. If you are not building or renovating an outdoor kitchen, neither is for you; our guide to built-in vs freestanding pizza ovens explains why.

Base mounted brick wood fired pizza ovens

The eight base mounted Authentic Pizza Ovens domes are the traditional wood fired pizza oven in its original form: a firebrick chamber handmade in Portugal, wrapped in rockwool and cased in refractory cement, arriving in one piece on its own concrete slab. You build a block base to the install guide and an engine hoist sets the oven on it.

The Lisboa is the tall dome with a Dutch door that takes a rotisserie spit; the Pizzaioli is the low dome with the widest mouth, the pure pizza shape; the Ventura and Buena Ventura are the same two domes behind a cast stacked stone facade in Sierra or Preto; the Lume Alto and Lume Largo are the two domes behind a squared gray cast stone front for a modern kitchen.

The seventh is the one for a mason: the builders custom pizza oven is the Lisboa or Pizzaioli dome with no facade and a plain iron door, at about $400 less, sold to be set on the same base, cured, and then clad in whatever the kitchen is built from. The eighth is the hybrid ready brick oven, the Lisboa or Pizzaioli Premium with the burner port cast in at the factory, so a Vamparossa burner sold separately drops in later; on wood it is the same oven.

They all cook at 700 to 850°F on the floor with a 932°F ceiling, take about an hour to come up, and hold above 660°F for around four hours after the fire dies back, which is where the second night roast and the next morning bread come from. They weigh 1,200 to 1,800 pounds by finish, cure over five days before the first pizza, and every finish ships free by freight, liftgate delivery included. All eight also live in our built-in pizza ovens collection.

Compare Every Wood Fired Pizza Oven We Carry

Every pizza oven, wood fired or dual fuel, side by side. Read the peak temperature together with the configuration; a 950°F dual chamber oven and a 950°F single chamber oven cook differently.

Price tiers are approximate; the product page is always current. Every wood fired 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.

How Hot Does a Wood Fired Pizza Oven Get, and How Long Does It Take?

The peak numbers are real but they are not the whole story. The Tuscan Chef ovens are rated to 950°F, the PREMIO and the HPC Fire refractory ovens to 1,000°F, the Summerset to 932°F, the APO brick ovens to 932°F with a 700 to 850°F floor, the ItaliaForno Grande Pro Duo to 1,000°F with an 850°F cooking ceiling, and the Kokomo and the Venice to about 800°F.

What separates them in use is how the deck behaves after you launch a cold pizza onto it. A 2-inch cast refractory dome or a dual chamber design pulls the stone back up before the next pie is stretched; a lighter shell drops a couple hundred degrees and crawls back while everyone waits.

Plan on 30 to 45 minutes from lighting to a saturated dome on most wood fired pizza ovens in this collection, longer for refractory ovens and brick domes and in cold or windy weather, and read the deck with an infrared thermometer rather than the door dial, which reads the air above the stone. If a 90-second Neapolitan bake is the whole point, the ovens rated 900°F and up are the ones to look at; an oven in the 800°F range is a very good New York style oven. Our post on pizza oven temperature explains why deck heat matters more than the number on the box.

Who Should Skip a Wood Fired Pizza Oven Altogether

If you want pizza on a Tuesday in twenty minutes with no fire to build and no ash to shovel, a wood fired pizza oven will sit cold most weeks, and a cold oven is the most expensive kind. Look at the gas pizza ovens instead, or pick one of the dual fuel ovens on this page and get both. If you have nowhere to store dry hardwood off the ground and under cover, you will be burning wet wood, and wet wood is the single most common reason a new woodfire pizza oven disappoints its owner.

Every wood fired pizza oven here is rated for outdoor use only, in open air, with clearance from eaves, railings, and anything combustible, and a wood burning oven needs somewhere for smoke to go. Kucht has told us in writing that the Venice is for outdoor residential use only, none of these ovens is for an enclosed space, and the only two that go on a food truck are the Authentic Pizza Ovens Maximus Mobile and Prime, with the maker's after purchase securing modification.

Check your HOA and local burn rules before you buy anything on this page. Our comparison of wood fired vs gas pizza ovens goes deeper on flavor, cost, and daily use, and our pizza oven maintenance and cleaning guide shows what ash and soot actually ask of you week to week.

Shipping, Warranty, and Buying From Crustify

Every wood fired pizza oven here ships direct from the manufacturer or its distributor, crated by freight to your curb, free, with liftgate delivery included; on crates of 200 to 1,800 pounds that is a $300 to $800 value. Orders over $750 also ship free, so accessories added to the oven order ride along at no cost. Inspect the crate before you sign; freight damage is rare and fully covered when it is noted on delivery.

The heavy ovens, the 46-inch Tuscan Chefs and the HPC Fire Forno in particular, want two people and a clear path from the curb. The brick domes at 1,200 pounds and up want an engine hoist and a base that is ready before the truck arrives.

Because we are an authorized dealer for every brand on this page, 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. If you are torn between two ovens on this list, our roundup of the best wood fired pizza ovens ranks them by heat retention, size, and price.

One more thing before you order: buy or season your wood now. Hardwood burns best at 20 percent moisture or less, and a $20 meter tells you in seconds; the EPA's Burn Wise page on testing firewood with a moisture meter is the clearest guide we have found. It applies to every outdoor wood fired pizza oven on this page.

These are the questions we answer most often about wood fired and wood burning pizza ovens, 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.