The Best Outdoor Pizza Ovens of 2023

• Weight: 44 pounds
• Fuel source: Propane; detachable wood burner optional
• Temperature: Up to 950°F
• Dimensions: 21.2 x 16.1 x 18.5 inches (depth x width x height)

The Gozney Roccbox, our previous Best Overall winner, was an absolute pleasure to use from the beginning. Assembly was as simple as screwing on the gas attachment and extending the legs. From there, the oven reached 900°F within 25 minutes on the highest flame.

The flame is located in the back of the unit, and when it hits the roof, it rolls throughout the top of the oven. That heats the stone quickly and evenly while also providing broiler-like heat for cooking the top of the pizza. When we turned the flame down, the temperature responded accordingly, and it held temperatures steady within 5°F.

Both the Neapolitan and New York-style pizzas turned out fantastic in the Roccbox. The Neapolitan pizza cooked in less than 90 seconds, and the exposed flames produced an attractive char on the exterior crust as we turned the pizza. The bottom crust was evenly browned and became beautifully speckled, even in such a short amount of cook time.

The New York pizza, which was cooked at a lower temperature of 500°F, took about five minutes to finish. We were delighted when the thin crust turned out simultaneously crispy and foldable. The pizza stone isn’t removable for cleaning, but it was easy enough to clean using a bristle brush.

We were similarly impressed with the Roccbox’s ability to sear in a cast-iron pan. Our 12-inch skillet fit easily inside the oven, with the handle hanging out the door for easy access. Within 15 minutes, the pan registered 600°F. That high heat created a beautiful sear on the first side of the steak, and it maintained those high temperatures to sear the second side, too.

To top it off, the Rocccbox also looks gorgeous with its sleek gray and silver design. It is taller and heavier than the other ovens we tested, but it’s easy to transport with the included carrying strap. The propane attachment hangs underneath the long folding legs, so it won’t fold flat unless you detach the burner. But the longer legs also mean the oven is positioned higher up on the countertop so it’s at an ideal height.

Put it all together—incredible tasting (and looking) pizza, ability to sear in a cast-iron skillet, and easy-to-use design—and it was a no-brainer to name this pizza oven as one of our top picks.

Read the full review of the Gozney Roccbox.

• Weight: 62.6 pounds
• Fuel source: Wood, charcoal; propane burner optional
• Temperature: Up to 950°F
• Dimensions: 32 x 20 x 33 inches (depth x width x height)

The Ooni Karu 16 is an upgraded version of our Best Value pick. Like the Gozney Roccbox, this is a multi-fuel pizza oven—insert the wood-burning tray into the oven to use it with wood or charcoal or use a standard propane tank by sliding in the propane burner, which is sold separately. From there, getting started is as easy as attaching the hose to a propane tank and turning the dial.

Overall, we were more than pleased with this oven’s performance. The pizza turned out fantastic, with a charred crust and a lightly speckled bottom. It took the oven a little less than 30 minutes on the highest heat settings for the pizza stone to reach 900°F, and it held its temperature well in between cooking sessions. You don’t even need to use a thermometer to know when you’ve reached your desired temperature because this oven has one built in.

We also appreciated the Karu’s large cooking surface. It’s big enough to cook full-sized, 16-inch pizzas. The addition of an oven door opens up possibilities for using this as a fully-functional outdoor oven, too. Its size is sufficient for baking bread, and the door helped the cast-iron broccoli cook more evenly.

Of course, a larger cooking area means a larger oven, and this model takes up significantly more space than most of the ovens we tested. It’s the heaviest we tested and it doesn’t have a low profile, so you’ll want to find a dedicated space on your patio or deck for storing it.

Read the full review of the Ooni Karu 16.

• Weight: 37.2 pounds
• Fuel source: Wood, charcoal; propane burner optional
• Temperature: Up to 930°F
• Dimensions: ‎24 x 14 x 10.5 inches (depth x width x height)

The Bertello Outdoor Pizza Oven is similarly priced to our value pick, but it lacked the finesse of the best pizza ovens we tested.

The heat source is located in the back of the unit, and our pizza crust and cast-iron broccoli got a gorgeous flame-kissed char, but it couldn’t reach 900°F, so the Neapolitan pizza took almost 2 minutes to cook. It did reach 700°F, but it took about 30 minutes. The Bertello, unfortunately, also didn’t recover temperatures as well as some of the other ovens. Our second pizza always lacked color on the bottom, and the steak was only seared on one side.

While we were generally pleased with the pizzas’ appearance and flavor, the unit itself left much to be desired. It features the same streamlined design as the Ooni Koda, and it’s large enough to cook a 12-inch pizza. But the propane cord was way too long, creating a tripping and safety hazard. We also didn’t love the design of the gas hookup. It extruded from the back of the unit, wobbled around when we moved the oven, and generally made the oven awkward to store.

Although we didn't test this feature, the Bertello oven has a wood burning tray accessory. After preheating the oven with the propane gas burner, the tray allows you to add wood to infuse the oven with wood-fired flavor.

• Weight: 47 pounds
• Fuel source: Propane
• Temperature: Up to 700°F
• Dimensions: 19.5 x 30 x 18 inches (depth x width x height)

The Camp Chef Italia Pizza Oven is a much larger, heavier model than the rest of its competitors. It's made of stainless steel and the cooking stone is 20 inches wide—almost double the 13-inch standard used by most of the other ovens—so you could cook two small pizzas at once. Unfortunately, its design doesn’t make it ideal for Neapolitan pizza.

The heat source is located underneath the stone instead of in the back of the oven, so the crust doesn’t get any color or char from the flames. There are also warnings not to heat the oven over 750°F (although it maxed out at about 600°F anyway during testing). That doesn’t allow this oven to get much hotter than a grill, and the resulting pizza was crunchy and dry instead of crisp and tender.

The one thing we really like about this unit is that it comes with a door. With it on, the oven reached 500°F within 20 minutes, and the pizza and cast-iron broccoli cooked much more evenly. The door and wide available space inside makes this oven a good option for anyone wanting to bake bread.

• Weight: 35 pounds
• Fuel source: Propane
• Temperature: Up to 700°F
• Dimensions: 18 x 28 x 14. 5 (depth x width x height)

Compared to the other pizza ovens we tested, the Cuisinart Alfrescamore Portable Outdoor Pizza Oven just didn’t stack up. It was the least expensive pizza oven in our testing group, and the price showed in the test results.

It was the only pizza oven we tested that used a one-pound portable propane canister, which we found difficult to screw in. The oven itself was nicely designed with a liftable lid, a wood chip cup to add flavor, and a warming drawer below. The warming drawer hovered between 180°F to 200°F, but it wasn’t deep enough to hold an entire pizza without cutting it first.

Our major issue with this oven is it doesn’t get much hotter than a grill or indoor oven. Like the Camp Chef, the heat source is located underneath the pizza stone, so the upper crust never saw any flames that lend it color. We never registered temperatures on the cooking stone that exceeded 600°F, and it took over 10 minutes to get color on the bottom of the pizza. By the time the toppings were bubbling, the pizza dough became crunchy and lacked the soft, chewiness we found in the other ovens.