The Best Indoor Pizza Ovens for 2026: Ooni Volt 2, Breville Pizzaiolo and More
By Claire Whitmore. Last updated November 2026.
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A home oven tops out around 500 to 550°F, which is why homemade pizza so often comes out pale and bready. The best electric pizza ovens get past 800°F on a countertop, cook a Neapolitan-style pie in about two minutes, and plug into a regular outlet, with no propane tank, wood pellets or backyard required. That makes one a strong gift for the cook who has everything, or anyone without a backyard.
They are also expensive and heavy, so it pays to buy the right one. This guide pulls together three hands-on sources: America’s Test Kitchen, which measured stone and air temperatures in each oven; Food Network, whose tester Jessica Harlan tested 13 indoor ovens for its July 2026 update; and Serious Eats. We did not test these ovens ourselves.
Quick answer: the Ooni Volt 2 is the pick that all three outlets rate at or near the top: America’s Test Kitchen named it a co-winner, Food Network named it best overall, and Serious Eats calls it one of the most powerful indoor pizza ovens it has tried. If you want an app-connected oven you can also use outside, ATK’s other co-winner, the Current Backyard Model P, costs a little less. The Breville Smart Oven Pizzaiolo remains the most versatile splurge, and the Piezano is the budget pick that still impressed Food Network.
Our picks at a glance
| Oven | Max setting | What testers measured | Best for | Reported price |
|---|---|---|---|---|
| Ooni Volt 2 | 850°F | Stone averaged 830°F after preheat (ATK); 810°F in 21 minutes (Serious Eats) | Most people; Neapolitan pizza | $699 (ATK, Food Network) |
| Current Backyard Model P | 850°F | Stone averaged 760°F; Wi-Fi app (ATK) | Smart features, indoor or outdoor use | $653 at Amazon (ATK) |
| Breville Smart Oven Pizzaiolo | 750°F | 797°F (Serious Eats); about 690°F stone (Food Network) | Pan, New York and frozen pizza | About $1,000 at Amazon (ATK) |
| GreenPan Stanley Tucci Indoor-Outdoor | 850°F | Rotating stone; about 5 minutes at 600°F (Food Network) | Design lovers; hands-off cooking | Check current price |
| Frigidaire Electric Indoor Pizza Oven | 700°F | About 680°F after 25 minutes (Food Network) | A pizza oven that is also an air fryer | Check current price |
| Piezano Electric Pizza Oven | 800°F | 750°F in under 20 minutes (Food Network) | Small budgets, small kitchens | $95, regularly $130 (Food Network) |
| Chefman High-Heat Indoor Pizza Oven | 800°F | Stone about 557°F (ATK) to 700°F (Food Network) | Beginners who want presets | Check current price |
Prices are as reported by the cited outlets when they published and move a lot around Black Friday; check the current price before you buy.
How we chose
We chose based on the hands-on testing above, favoring ovens that more than one outlet recommended, and we note where testers disagreed. Heat came first: Food Network’s expert source, cookbook author Peggy Paul Casella, says to look for an oven that reaches at least 700°F, and ideally 800°F, because some ovens fall short of their stated maximum. America’s Test Kitchen measured exactly that, and the gap between promise and reality was large on some models. After heat, we weighed what matters on a real countertop: stone size and shape (bigger, square stones are easier to launch onto), how intuitive the controls are, whether you can adjust the top and bottom elements, how tall the opening is, and how much the oven weighs. Amazon links go to the exact listing an outlet linked where we have one, and to an Amazon search otherwise.
The best indoor pizza ovens
1. Ooni Volt 2: best overall
Best for: most pizza lovers, especially anyone chasing a blistered Neapolitan crust indoors.
The Volt 2 replaces the original Ooni Volt 12, costs less and is a bit more compact. America’s Test Kitchen says the improvements earned it the win in its newest testing: it got hotter than its 850°F maximum setting (the stone averaged 830°F after preheating, and the air reached 860°F), turned out excellent Neapolitan-style pizza in about two minutes and also made great thin-crust pies at a slightly lower setting. ATK liked the clearly marked controls, the dial for nudging each preset’s temperature, the large window and the square stone, slightly wider than 13 inches. Its range goes as low as about 90°F for proofing dough.
Food Network named it best overall after its 13-oven test. Its Volt 2 reached 800°F in 25 minutes, and homemade pies came out with chewy, puffy crusts and curled, charred pepperoni. It liked the live temperature readout, interior light and a Neapolitan boost setting. Serious Eats measured 810°F in 21 minutes and a two-minute bake, though its reviewer found the touchscreen tricky to learn.
The drawbacks: Food Network’s stone arrived cracked (Ooni sent a replacement in under a week), a peel is not included, the top and bottom elements can’t be set independently, and there is no frozen-pizza preset. It weighs about 40 pounds and is indoor-only, per ATK.
Pros
- Gets hotter than its 850°F setting in ATK’s testing
- Large square stone and clear controls
- Proofing and baking settings add versatility
Cons
- Peel not included
- Stone can be fragile
- Heavy at roughly 40 pounds
2. Current Backyard Model P Smart Pizza Oven: best smart oven
Best for: a gadget lover, or anyone who wants to bake indoors in winter and on the patio in summer.
America’s Test Kitchen’s other co-winner is a newer, compact oven from the brand Current Backyard that also surpassed its 850°F maximum setting and produced attractive Neapolitan-style pizzas with beautifully blistered crusts in a few minutes. Its 13-inch square stone fits 12-inch pizzas comfortably, the 4-inch interior height leaves room for a skillet of vegetables, and a bake setting goes as low as 350°F for cookies.
It was the only oven in ATK’s lineup with Wi-Fi and Bluetooth: you switch it on, walk away and check your phone to see when it has finished preheating, and ATK found the app easy to set up. It can also be used outdoors. The trade-off is heat: ATK measured an average stone temperature of 760°F after preheating, versus 830°F for the Volt 2, and it has a narrower temperature range (250 to 850°F).
Pros
- Co-winner at America’s Test Kitchen
- App alerts when it’s preheated
- Indoor or outdoor use
Cons
- Stone ran cooler than the Volt 2’s
- Newer brand with a shorter track record
3. Breville Smart Oven Pizzaiolo: best splurge for versatility
Best for: someone who makes pan, New York-style and frozen pizza as often as Neapolitan.
Serious Eats says Breville’s Pizzaiolo has impressed for years: it has three heating elements, hit 797°F in testing (above its stated 750°F maximum), made pizzas with beautiful char and pillowy crusts, and recovered its temperature in the time it takes to stretch and top the next pie. Presets cover five pizza styles, and a manual mode sets the top and bottom elements separately.
Food Network named it best splurge. It preheated in about 18 minutes, the included peel made launching onto the round stone easy, and its frozen-pizza setting shone, producing a tender yet crisp crust in about 14 minutes. America’s Test Kitchen still recommends it and made terrific pan pizza in the included carbon-steel pan, but suggests seeking out ovens that exceed 850°F for the best Neapolitan results. ATK also notes the smaller round stone fits roughly 11-inch pizzas and takes some finesse, and the silver finish discolored significantly after a few uses while the black version held up better.
Pros
- Peel and carbon-steel pan included
- Manual control of top and bottom heat
- Excellent frozen and pan pizza
Cons
- Most expensive here, about $1,000 at Amazon per ATK
- Round 11¾-inch stone is smaller
- No interior light (Food Network)
4. GreenPan Stanley Tucci Indoor-Outdoor Pizza Oven: best looking
Best for: a design-minded host who wants an oven that looks good left out.
Food Network calls this the most beautiful oven it tested, with a domed, powder-coated body in five colors and an included cover. Its round stone sits on a turntable that rotates during cooking, so pies cook evenly without opening the door to turn them, and a boost button adds up to two minutes of extra heat from the top, bottom or both. It is rated to 850°F and designed for indoor and outdoor use.
In Food Network’s test, homemade cheese pizza took about five minutes at 600°F, with bubbling cheese and a chewy, lightly charred crust, and it did the best job of curling and charring pepperoni. The catch: the stone cracked during a boost cycle while cooking a frozen pizza. Food Network suspects a defective stone but suggests thawing frozen pizzas first and keeping a spare.
Pros
- Rotating stone means no turning
- Comes with a peel and a cover
- Five designer colors
Cons
- Stone cracked in Food Network’s test
- No presets
- Heavy at 46.4 pounds
5. Frigidaire Electric Indoor Pizza Oven: most versatile
Best for: a smaller kitchen where one appliance has to do several jobs.
Food Network found the Frigidaire a sturdy, compact oven that earns its counter space as a true second oven, with air fryer presets (fries, vegetables, fish, wings and steak), oven functions (warm, broil, toast, bake and grill) and pizza presets for Neapolitan, thin crust, New York, pan and frozen pizza, plus custom slots. It preheated to about 680°F in 25 minutes, a little shy of its 700°F promise, and still cooked a Neapolitan-style pie in under four minutes with no obvious hot spots. Its frozen setting cooked a frozen pie in about five minutes.
Two quirks bothered Food Network: the heating element shuts off whenever the door opens, sending the oven back into preheat, and the air fryer basket is sold separately.
Pros
- Pizza oven, air fryer and oven in one
- Top and front viewing windows
- Fast, even results in Food Network’s test
Cons
- Lower 700°F maximum
- Air fryer basket not included
- Heat cuts out when the door opens
6. Piezano Electric Pizza Oven: best value
Best for: a first pizza oven, a small kitchen or a gift under $150.
Food Network’s best-value pick shows you don’t have to spend hundreds: it listed the Piezano at $95 (regularly $130). The clamshell oven has a domed lid with a window and separate upper and lower controls, but no presets. It reached 750°F in under 20 minutes and made pizzas with fully melted cheese and a chewy, browned crust in about four and a half minutes, turning a couple of times for a hot spot. At 8.3 pounds, it can live in a cabinet.
Its included two-piece wooden peel centers pizzas surprisingly well, but you need both hands, which makes it hard to open the lid without a helper. There is also no timer, and Food Network found frozen pizza cooked unevenly.
Pros
- About $95 to $130
- Light enough to store away
- Independent top and bottom heat
Cons
- Two-handed peel is awkward solo
- No timer or presets
7. Chefman High-Heat Indoor Pizza Oven: best for beginners, with a caveat
Best for: someone new to pizza making who wants presets and simple controls.
Food Network liked Chefman’s newbie-friendly touches: a quick-start guide, five presets, an interior light, an included peel and adjustable top and bottom elements. Its stone reached about 700°F after a 20-minute preheat, and a cheese pizza was done in about four minutes. America’s Test Kitchen was less impressed: its unit never broke 700°F despite an 800°F maximum (the stone averaged 557°F), so Neapolitan pizzas took four to five minutes and weren’t as pillowy, though thin-crust pies turned out great.
Food Network also noted a front hot spot, noise and no built-in thermometer. Treat it as an easy, lower-heat oven for thin-crust and New York-style pizza rather than a Neapolitan specialist.
Pros
- Very beginner-friendly controls
- Top and bottom heat adjust separately
- Peel included
Cons
- Ran well under its 800°F setting in ATK’s test
- Noisy, with a front hot spot
Ovens the testers didn’t love
Food Network found the Cuisinart Indoor Pizza Oven lacking presets and a thermometer, and the Presto Pizza Plus slow and wobbly. The testers split on Breville’s compact Crispy Crust Pizza Maker: Serious Eats includes it among its picks but measured a maximum of just 605°F, while Food Network found its low upper element scorched pizzas before the crust cooked through.
Indoor pizza oven buying advice
Heat is everything, so check measured temperatures
ATK says the difference between 850°F and the 550°F most home ovens reach is significant: at very high heat the bottom crisps and the toppings cook before the inside of the dough dries out. But stated maximums aren’t reliable. ATK’s Chefman averaged just 557°F at the stone despite an 800°F setting. If you mostly make New York-style, pan or frozen pizza, 650 to 750°F is plenty; for true Neapolitan, aim for an oven reviewers measured above 800°F.
Measure your counter first
Food Network warns that most of these ovens take up more counter space than a toaster oven, weigh 25 to 46 pounds and need clearance behind and around them for airflow. The Volt 2 measures about 21 by 17 inches per ATK. If space is tight, consider the cabinet-friendly Piezano or the multitasking Frigidaire. If you’d rather upgrade the oven you already have, our guide to the best pizza steels is a much cheaper way to better crust.
Square stones are easier, and peels matter
Both ATK and Food Network found it easier to launch pizzas onto larger, square stones than onto round ones. Not every oven includes a peel, and the openings on indoor ovens are smaller than on outdoor models, so a compact metal peel and a turning peel are worth adding. An infrared thermometer is a useful extra if your oven doesn’t display stone temperature. Shop pizza peels on Amazon | Shop infrared thermometers
Rotate, and adapt your dough
Unless the stone rotates, give the pizza a quarter turn every 20 seconds or so at high heat, Casella advises via Food Network. ATK suggests 11-inch pizzas instead of 13-inch ones and leaving sugar out of Neapolitan dough to prevent overbrowning.
Make it a complete gift
Pair the oven with a peel, a pizza cutter or rocker and a bag of 00 flour, and the recipient can make pizza the day it arrives. Shop pizza cutters | Shop 00 pizza flour. For more ideas, see our luxury gifts for home cooks. And if the person you’re shopping for has a backyard, compare our best outdoor pizza ovens and our Ooni vs Gozney breakdown before you decide.
FAQ
Are indoor pizza ovens worth it?
For people who make pizza often, yes. Food Network says they replicate a brick oven’s heat on a countertop, and while the priciest model it tested cost $1,000, plenty cost $300 or less. If you make pizza a few times a year, a pizza steel in your regular oven is the better value.
What temperature should an indoor pizza oven reach?
At least 700°F, according to the pizza cookbook author Food Network consulted, and ideally 800°F or more. ATK’s top-rated ovens exceeded 800°F and made Neapolitan pizza in about two minutes.
Can you cook frozen pizza in an indoor pizza oven?
Yes. Many have a frozen preset, and Food Network found the Breville Pizzaiolo’s especially good. Without one, use manual mode at the temperature on the pizza box.
Is it safe to use an indoor pizza oven on a countertop?
Yes, per Food Network: the models it considered sit on feet and use fans or insulation to keep the exterior cooler. Leave plenty of space around the oven for ventilation.
The bottom line
For most people, the Ooni Volt 2 is the indoor pizza oven to buy or give: it gets hotter than promised, makes two-minute Neapolitan pizza and is easy to control, which is why America’s Test Kitchen, Food Network and Serious Eats all rate it so highly. Choose the Current Model P for app alerts and patio use, the Breville Pizzaiolo for pan and frozen pizza with included accessories, and the Piezano if you want great pizza for around $100.
