The Best Outdoor Pizza Ovens (2026)
By Claire Whitmore. Last updated October 23, 2026.
Disclosure: some links on this page are affiliate links, including Amazon links. If you buy through them we may earn a commission at no extra cost to you. It doesn’t change what we recommend. Details are in our affiliate disclosure.
A backyard pizza oven is one of the most fun purchases you can make for your home, and one of the most frustrating if you pick the wrong one. The best modern ovens reach 900°F or more and turn out a blistered, leopard-spotted Neapolitan pie in about 90 seconds. The wrong one is too small for the pizza you want to make, burns through propane faster than you expect, or is so heavy it never leaves the garage.
This guide answers one question: which outdoor pizza oven is right for how you’ll actually use it? We compared extensive testing from Serious Eats, Bon Appétit, Wirecutter, WIRED and Bob Vila with manufacturer specs, focusing on pizza size, fuel, weight and ease of use. We haven’t fired these ovens ourselves; every result is credited. Prices are those reported by reviewers and change often.
The short answer: the Gozney Arc XL is the best all-round gas oven for most backyards. The Ooni Koda 2 Max is for families who want 20-inch pies and two-zone cooking. The Gozney Dome Gen 2 is the premium wood-or-gas centerpiece. For beginners on a budget, the Solo Stove Pi Prime or Gozney Arc Lite.
Our picks at a glance
| Oven | Fuel | Max pizza | Weight (reported) | Best for |
|---|---|---|---|---|
| Gozney Arc XL | Propane | 16 in | See Gozney | Best overall gas oven |
| Ooni Koda 2 Max | Gas (propane or natural gas) | 20 in | 95 lb | Big families, two-zone cooking |
| Ooni Koda 2 Pro 18″ | Propane | 18 in | See Ooni | Larger pies, top-rated at Bob Vila |
| Gozney Dome Gen 2 | Wood, charcoal, propane or natural gas | 16 in | Heavy; non-portable | Premium multi-fuel |
| Solo Stove Pi Prime | Propane | Compact (check model) | 30 lb | Beginners, small patios |
| Gozney Arc Lite | Propane | 12 in | See Gozney | Lowest-cost Gozney |
| Ooni Koda 2 | Propane | 14 in cooking surface | 35 lb | Simple, portable |
How to choose an outdoor pizza oven
Gas or wood?
Gas ovens light with a knob, reach temperature reliably and are far easier for most people. Wood-fired ovens deliver flavor and theater but need fire management, dry hardwood and more practice. Multi-fuel ovens like the Gozney Dome let you choose. If you’re new to pizza ovens, start with gas.
Size: buy for the pizza you want
A 12-inch oven makes a personal pizza and leaves little margin for launching mistakes. A 16-inch oven gives you room to work and makes a pizza big enough to share. Twenty-inch ovens like the Koda 2 Max let you cook family-size pies or two at once, but they’re bigger, heavier and burn more fuel. Bon Appétit noted the Koda 2 Max burns propane at roughly twice the rate of smaller ovens.
Heat-up time and recovery
Most gas ovens need 15 to 30 minutes to heat the stone. Bon Appétit measured the Pi Prime’s stone at more than 900°F after 15 minutes; WIRED says the Ooni Koda 2 generally exceeds 800°F after about 30 minutes. Recovery time between pizzas matters when you’re feeding a crowd, which is where larger and dual-burner ovens shine.
Flame design and turning
Most compact ovens have a flame along one side or the back, so you have to rotate the pizza for an even cook. Bon Appétit praised the Pi Prime’s well-distributed flame along the back, which covers half the pie and means less turning. The Gozney Arc XL’s flame arcs up the walls and top, which Serious Eats credited for perfectly cooked pizza after pizza. A good turning peel is essential with any of them.
Portability and storage
If the oven lives in the garage between uses, weight matters. WIRED calls the 35-pound Koda 2 easy to haul out; the 95-pound Koda 2 Max is a different proposition. Premium ovens like the Gozney Dome are meant to stay in place on a sturdy table or stand.
The best outdoor pizza ovens
1. Gozney Arc XL: best overall
Best for: most backyard pizza makers who want a reliable, beautiful gas oven.
Serious Eats calls the propane-only Arc XL one of its favorites, praising its digital temperature gauge and a large flame that arcs up the walls and top of the oven, which let testers make perfectly cooked pizza after pizza with airy, bubbling crusts. It fits 16-inch pies, and Bob Vila lists a maximum of 950°F. Serious Eats also liked its looks, especially the cream-colored finish.
Serious Eats’ main criticism was price: it’s one of the priciest single-fuel ovens they tested. If you want a smaller version, the standard Arc fits 14-inch pies.
Pros
- Even, arcing flame
- Built-in digital gauge
- 16-inch capacity in a manageable size
Cons
- Expensive for a single-fuel oven
- Propane only
2. Ooni Koda 2 Max: best for big pizzas and families
Best for: families and hosts who want 20-inch pies or two pizzas at once.
Bon Appétit called the Koda 2 Max “as good as it gets without committing to some sort of immovable brick oven.” Its standout feature is two separately controlled burners, one on each side, for two-zone cooking. Bon Appétit lists it at 95 pounds, 36.5 x 32 x 15 inches, fitting 20-inch pizzas, at $1,199 when tested. WIRED adds that it can run on propane or a natural gas line, has a digital temperature hub that reads multiple points and connects to Ooni’s app, includes two food probes, and is rated at 35,000 BTUs.
Downsides: it takes longer to heat, burns propane about twice as fast as smaller ovens, pours heat out of its open front, and isn’t ideal for small patios. WIRED noted it doesn’t include a pizza peel.
Pros
- 20-inch capacity
- Two-zone control
- Holds heat in cold, wind
Cons
- 95 lb
- Heavy fuel use
- Expensive
3. Ooni Koda 2 Pro 18″: a big step up without the Max’s bulk
Best for: buyers who want larger pies than a 16-inch oven allows.
Bob Vila rated the Koda 2 Pro 18″ 4.9 out of 5, its highest score in its testing, with propane fuel, a 950°F maximum and an 18-inch maximum pizza. It sits between Ooni’s 16-inch ovens and the 20-inch Max.
Check Ooni’s site for current weight, dimensions and accessories before buying.
Pros
- Top score in Bob Vila’s testing
- 18-inch capacity
- 950°F max
Cons
- Larger than 16-inch ovens
- Propane only
Best for: serious enthusiasts who want wood-fired flavor with the option of gas.
The Dome Gen 2 runs on wood, charcoal, propane or natural gas, according to Bob Vila, reaches 950°F and fits 16-inch pizzas. It’s built for more than pizza: its dome shape suits roasting and baking too. It’s a non-portable oven meant to be a permanent outdoor feature.
It’s heavy and expensive, and wood-fired cooking takes practice. Make sure you have a sturdy, heat-safe stand or table.
Pros
- Wood or gas
- Restaurant-style dome
- Versatile beyond pizza
Cons
- Very heavy, not portable
- Expensive
- Wood takes practice
5. Solo Stove Pi Prime: best for beginners
Best for: beginners and small patios.
Bon Appétit says the Pi Prime does its most important job very well: it gets hot fast, with the stone reaching more than 900°F in about 15 minutes and cooking a Neapolitan-style pizza in 90 seconds. Its flame along the back covers half the pie, so you turn it less. At about 30 pounds it’s relatively portable, and its simple stainless design is easy to clean and store. WIRED lists it at $410 and has had it among its top gas picks; Wirecutter notes it’s about two-thirds the cost of the Ooni Koda 16.
Its compact round design has a smaller opening and cooking surface than larger ovens, which limits pizza size.
Pros
- Fast heat-up
- Even flame, less turning
- Compact and simple
Cons
- Smaller opening and surface
- Fewer features
6. Gozney Arc Lite: the lowest-cost Gozney
Best for: budget buyers who like Gozney’s design.
Bon Appétit named the $400 Arc Lite its budget pick, unseating the Pi Prime, and it fits 12-inch pizzas. A bespoke Booster accessory raises it to a more comfortable height.
WIRED was less enthusiastic: it found the Arc Lite reaches and holds temperature less easily than Gozney’s Tread, lacks handles, a temperature gauge and an electric igniter, and its small interior with side flame jets can make even cooking finicky. WIRED would spend the extra $100 for the Tread.
Pros
- Affordable
- Gozney build
- Booster accessory available
Cons
- 12-inch pizzas only
- No gauge or igniter
- Can be finicky
7. Ooni Koda 2: simple and portable
Best for: people who’ll store it between uses and want the simplest experience.
WIRED calls the second-generation Koda 2 “as easy and as simple as it gets”: hook up propane, click the igniter and preheat for about 30 minutes to get well above 800°F. It weighs 35 pounds, has a 14-inch cooking surface and decent recovery time between pies, and WIRED listed it at $499.
WIRED notes you’ll need to keep the rear flames low to avoid charring, and it has no temperature gauge, so an infrared thermometer helps.
Pros
- Very simple
- Portable at 35 lb
- Decent recovery
Cons
- No temperature gauge
- Needs flame management
Accessories you’ll need
- A launching peel (wood or perforated metal) to slide pizzas in.
- A turning peel, small and round, to rotate pizzas in the oven.
- An infrared thermometer to check stone temperature, especially for ovens without a gauge.
- A cover if the oven lives outdoors.
- A sturdy, heat-safe table or stand, sized for the oven’s weight.
- A spare propane tank for parties.
Safety and placement
Pizza ovens get extremely hot and pour heat out of the front. Place them on a stable, non-flammable surface away from walls, overhangs, fences and anything flammable, and follow the manufacturer’s clearance guidance. Never use them indoors or in enclosed spaces. Keep children and pets away while they’re hot, and let ovens cool fully before covering. Check local rules and HOA guidelines, especially for wood-fired ovens.
Tips for better pizza at home
Most first-time frustrations come from technique, not the oven. Keep your dough a little drier than you think, dust the peel with semolina so the pizza slides, and don’t overload toppings, which make launching harder and keep the base from crisping. Let the stone fully preheat, then turn the flame down slightly as you launch to avoid scorching. Rotate early and often. After a few sessions, you’ll know your oven’s hot spots.
If you’re building an outdoor kitchen, pair the oven with comfortable seating from our outdoor sofa guide and see our fire pit guide for after-dinner warmth.
FAQ
What is the best outdoor pizza oven for most people?
For most backyards, a 16-inch gas oven like the Gozney Arc XL offers the best balance of size, ease and performance.
Is a wood-fired pizza oven better than gas?
Wood adds flavor and atmosphere but takes skill. Gas is easier and more consistent. Multi-fuel ovens offer both.
How hot do pizza ovens get?
Many models are rated to about 950°F. Neapolitan pizza cooks in roughly 60 to 90 seconds at those temperatures.
Do I need a big oven?
Only if you want large pizzas or to cook for crowds. A 16-inch oven suits most households.
Can I use a pizza oven on a wooden deck?
Follow the manufacturer’s guidance. Use a non-flammable base and keep clearances; many ovens radiate significant heat downward and forward.
When are pizza ovens on sale?
Black Friday and Cyber Monday (November 27 and 30, 2026) and early summer often bring discounts.
The bottom line
For most people, the Gozney Arc XL is the best outdoor pizza oven: big enough, easy to use and consistently excellent in testing. Choose the Ooni Koda 2 Max for family-size pies, the Gozney Dome Gen 2 for a wood-fired centerpiece, and the Solo Stove Pi Prime for a simple, affordable start.
