Best pizza oven – how to choose the right type
Heat-up time, real floor temperature and recovery between pizzas decide it. How to compare ovens and check your own with an IR thermometer instead of the ads.
Quick answer: Look at heat-up time, actual floor temperature and recovery between pizzas – and measure with an infrared thermometer instead of trusting lists and advertising. The best choice depends on whether you prioritise flavour (wood), speed (gas) or being able to bake indoors (electric).
What actually decides it
Three things decide whether an oven is good in practice rather than on paper: how long it takes to reach baking temperature, how evenly the floor holds its heat, and how quickly the temperature recovers between pizza number one and pizza number four. An oven that sets records for maximum temperature but drops 50 °C after the first pizza is not, in practice, better than a slower but more stable oven.
The categories
Wood-fired ovens give the best flavour but demand the most work and time. Gas ovens reach high temperature fastest and are the most practical for everyday use. Electric ovens are the only option indoors – for a flat, or when your building bans open flames on the balcony. Ooni models come in all three fuel types and have become something of a default choice for home bakers.
Measure your own oven with an infrared thermometer rather than trusting the spec sheet. You can read more about our testing approach on How we test.
