Outdoor pizza oven buying guide: gas, wood or pellets?
An outdoor pizza oven reaches much higher temperatures than a kitchen oven, which is what gives pizza a crisp, blistered base in minutes. Choosing one comes down to fuel, size and how you like to cook.
Gas, wood or pellets?
| Fuel | Pros | Things to know |
|---|---|---|
| Gas | Quick to light, easy temperature control, little cleaning | Needs a gas bottle and regulator; check the supplied fittings |
| Wood | Traditional flavour and the fun of a real fire | Takes longer to heat and needs more attention |
| Pellets | Wood-fired flavour with smaller, easy-to-store fuel | Needs regular topping up while cooking |
Some ovens can switch between fuels with an extra burner or attachment. Check what each oven supports on its product page. Our pizza ovens and accessories include gas-powered ovens from Ooni, along with peels, covers and wood pellets.
Size: 12 inch or 16 inch?
Pizza ovens are usually described by the largest pizza they cook. A 12 inch oven is compact, lighter and easy to store. A 16 inch oven cooks bigger pizzas and leaves more room to turn them, and suits families and anyone cooking for groups. It also gives more space for roasting vegetables, bread and meat.
Essential accessories
- A launching peel to slide the pizza in. Wooden or bamboo peels are easier for dough to slide off; metal peels are thin and easy to slip under a cooked pizza.
- A turning peel: a small, round peel for rotating the pizza mid-bake so it cooks evenly.
- A cover to protect the oven between uses.
- A sturdy table at a comfortable working height that can take the heat and weight.
- An infrared thermometer to check the stone temperature, if you like precision.
Setting it up safely
- Use outdoors only, on a stable, heat-resistant surface, away from fences, sheds, overhanging branches and anything flammable.
- Follow the manufacturer's instructions for lighting, gas connection and minimum clearances.
- Keep children and pets well away while it's hot. The outside can stay hot for some time after cooking.
- Let it cool fully before covering or storing.
Tips for great pizza
- Let the oven heat up fully before the first pizza; the stone needs time.
- Keep toppings light, as heavy toppings make the base soggy.
- Dust the peel with flour or semolina so the pizza slides off easily.
- Turn the pizza every 20 to 30 seconds near the flame.
Looking after your oven
- Burn off food residue on the stone by running the oven hot; brush it clean once cool.
- Don't wash the stone with soap, which can soak in.
- Cover or store the oven when not in use, especially over winter.
Planning a full outdoor kitchen? See our garden furniture set guide for dining space and BBQs.
Questions to ask before buying
- How many people will you usually cook for?
- Do you prefer convenience (gas) or the ritual of a live fire (wood)?
- Where will it stand, and is there a stable, heat-resistant table?
- Where will you store it and the fuel over winter?
Shop Pizza Ovens and Accessories
Frequently asked questions
Is a gas or wood pizza oven better?
Gas ovens are quicker to light and easier to control. Wood gives traditional flavour but takes longer to heat and needs more attention. Pellets offer wood-fired flavour with easy-to-store fuel.
What size pizza oven should I buy?
A 12 inch oven is compact and easy to store. A 16 inch oven cooks bigger pizzas and gives more room to turn them, which suits families and groups.