Pizza Oven Specifications: Every Model Compared
Thirty pizza ovens from twelve brands, grouped by fuel. Outdoor gas and multi-fuel models typically claim 950F with a 13.2 inch or 16.7 inch stone and preheat in 15 to 30 minutes; indoor electric models run 700F to 850F on a household outlet. The figure that separates ovens in practice is heat retention across consecutive pizzas, not peak temperature.
Specification pages for 30 pizza ovens from 12 brands, grouped by fuel because that is the first decision a buyer actually makes. Every page lists cooking surface, claimed maximum temperature, preheat time, weight and price band, and omits any figure we have not verified rather than printing a plausible guess.
How should you read these specifications?
Three of the numbers are more slippery than they look, and knowing which is most of the skill in comparing ovens.
- Maximum temperature is a chamber claim, not a floor reading. The floor, the dome and the air in a live oven can differ by hundreds of degrees, and the floor is the one that decides your bake. Every model here that claims 950F is claiming a peak somewhere in the chamber.
- Cooking surface is bigger than the pizza it can cook. A turning peel needs about two inches of clearance to get under the edge, so a 13.2 inch stone takes an 11 inch pizza comfortably rather than a 13 inch one.
- Preheat time is for the air, not the stone. Air heats in minutes and stone does not. Expect the floor to keep climbing for five to ten minutes after the oven appears ready, and confirm with an infrared thermometer rather than a timer.
What are the fuel classes, and which suits you?
| Fuel | Models here | Typical max temp | Typical preheat | Suits |
|---|---|---|---|---|
| Gas | 11 | 700 to 950F | 15 to 30 min | Most people. Set it and cook. |
| Multi-fuel | 8 | 900 to 950F | 15 to 30 min | Wood on a Saturday, gas on a Wednesday |
| Wood only | 2 | not always published | 30 min | People who want the fire to be the hobby |
| Wood pellet | 2 | up to 950F | 15 to 20 min | Wood results without splitting logs |
| Electric | 7 | 700 to 850F | 20 min | Apartments, winter, no outdoor space |
Fuel constrains everything downstream. If you have no compliant outdoor space, the electric section is your entire catalogue and the peak temperature question is settled for you. If you want a 60 second Neapolitan bake, the electric section is out and you are choosing between gas and fire. Work that decision first on gas versus wood fired and indoor versus outdoor.
Gas ovens
| Model | Surface | Max temp | Preheat | Weight | Price band |
|---|---|---|---|---|---|
| Camp Chef Italia Artisan | 14 x 16 in | 700F | 20 min | not published | $200 to $300 |
| Cuisinart CPO-401 | 12 in round | 700F | 20 min | not published | Under $200 |
| Gozney Arc | 14 in round | 950F | 30 min | not published | $700 to $900 |
| Gozney Arc XL | 16 in round | 950F | 30 min | 71 lb | $900 and up |
| Gozney Arc Lite | 14 in round | 950F | 25 min | not published | $300 to $400 |
| Gozney Tread | 12 in usable | 950F | 20 min | not published | $400 to $500 |
| Ooni Koda 12 | 13.2 in round | 950F | 15 min | 20.4 lb | $300 to $400 |
| Ooni Koda 2 | 13.2 in round | 950F | 15 min | not published | $400 to $500 |
| Ooni Koda 16 | 16.7 in round | 950F | 20 min | 40.1 lb | $400 to $500 |
| Ooni Koda 2 Max | 24 x 21 in | 950F | 25 min | not published | $900 and up |
| Solo Stove Pi Prime | 13 in round | 950F | 15 min | 30.5 lb | $300 to $400 |
Multi-fuel ovens
| Model | Surface | Max temp | Preheat | Weight | Price band |
|---|---|---|---|---|---|
| Bertello Grande 16 | 16 in | 930F | 20 min | not published | $400 to $500 |
| BIG HORN 12 inch Multi-Fuel | 12 in round | not published | 20 min | not published | $150 to $200 |
| Gozney Roccbox | 12 in usable | 950F | 15 min | 44 lb | $300 to $400 |
| Gozney Dome | 16 in round | 950F | 30 min | 128 lb | $900 and up |
| Ooni Karu 12 | 13.2 in round | 950F | 15 min | 26.4 lb | $200 to $300 |
| Ooni Karu 2 | 13.2 in round | 950F | 20 min | not published | $400 to $500 |
| Ooni Karu 2 Pro | 16.7 in round | 950F | 25 min | not published | $800 to $1,000 |
| Solo Stove Pi | 13 in round | 900F | 30 min | 30.5 lb | $400 to $500 |
Wood fired ovens
| Model | Surface | Max temp | Preheat | Weight | Price band |
|---|---|---|---|---|---|
| Pizzello 16 inch Wood Fired | 16 in | not published | 30 min | not published | Under $200 |
| Solo Stove Pi Fire | 12 in round | not published | 30 min | not published | $200 to $300 |
Wood pellet ovens
| Model | Surface | Max temp | Preheat | Weight | Price band |
|---|---|---|---|---|---|
| GasOne PZW-12A | 12 in round | not published | 20 min | not published | Under $200 |
| Ooni Fyra 12 | 13.2 in round | 950F | 15 min | 22 lb | $200 to $300 |
Electric ovens
| Model | Surface | Max temp | Preheat | Weight | Price band |
|---|---|---|---|---|---|
| BIG HORN 14 inch Indoor Electric | 14 in round | 850F | 20 min | not published | $200 to $300 |
| Breville Smart Oven Pizzaiolo BPZ820BSS | 12 in round | 750F | 20 min | not published | $900 and up |
| Chefman Indoor Pizza Oven | 12 in round | 800F | 20 min | not published | $150 to $200 |
| Cuisinart Indoor Pizza Oven | 12 in round | 700F | 20 min | not published | $300 to $400 |
| Ninja Artisan MO201 | 12 in round | 700F | 20 min | not published | $200 to $300 |
| Ooni Volt 12 | 13.2 in round | 850F | 20 min | 39.2 lb | $500 to $700 |
| Ooni Volt 2 | 13.2 in round | 850F | 20 min | not published | $700 to $900 |
Why does "not published" appear so often?
Because a specification page that guesses is worse than one with gaps in it. Manufacturers publish weights and preheat times inconsistently, and several budget listings carry temperature claims with nothing behind them. Repeating a number because it appeared on a product page turns a reference into a rumour.
Where a figure is missing, the practical answer is to measure it. An infrared thermometer costs about $33 and tells you the truth about your own oven's floor in a second, which is more useful than any published maximum. That reading is what should decide your dough formula and your bake time, and the bake temperature calculator converts it into a bake time and a turning cadence.
What actually separates a $200 oven from a $1,000 one?
Heat retention across consecutive pizzas, and very little else. Peak temperature is easy and nearly every outdoor oven here reaches something close to 950F. What differs is what the floor reads after the fourth pizza, because every pizza pulls heat directly out of the stone under it and how fast that comes back is a function of mass and insulation.
A 22 lb portable oven can drop 100F or more between the first pizza and the third. A 71 lb oven with a thicker stone barely notices. If you cook two pizzas on a Friday, the light one makes an identical pizza for a quarter of the money. If you cook twelve at a party, the heavy one is the difference between cooking and apologising. That is the whole argument, and it is narrower than the price spread suggests.
The second real difference is size, and the size question is really a throughput question. Work out what your crowd actually needs on the oven size calculator, which counts stretching, launching, turning, serving and stone recovery rather than just the bake. Almost every oven here produces about 18 pizzas an hour regardless of diameter, because the cycle is dominated by handling.
What else do you need alongside the oven?
An oven on its own does not make pizza. The full kit is the oven, a launching peel, a turning peel , an infrared thermometer , a 0.1 g scale , dough containers, a cutter, fuel, and the things nobody thinks about until they are missing: rated gloves , a brush for the stone and a cover if it lives outdoors.
All of that is costed out completely at three budgets on the build pages, from a $334 beginner build to a $2,914 expert build. If you would rather compare one category at a time, the gear roundups cover each of them with beginner, intermediate and expert picks.
Every fuel-burning oven on this page is outdoor use only. At working temperature the floor sits between 700F and 950F and the shell will burn skin on contact. Keep at least three feet of clearance from fences, walls, awnings and overhanging branches, use long-handled tools and rated gloves, keep children and pets well back, never move a lit or hot oven, and never pour water on a hot baking stone. Water flashes to steam instantly and thermal shock cracks stone.
Frequently asked questions
How many pizza ovens are listed here?
Thirty models from twelve brands, covering gas, multi-fuel, wood, pellet and electric, from under $200 to over $900. Each has its own specification page with fuel type, cooking surface, claimed maximum temperature, preheat time, weight and price band. Where a figure is not one we can stand behind, the row is left out rather than filled with a plausible guess.
What should I decide first when buying a pizza oven?
Fuel, before size and long before brand. Gas holds a temperature without your attention and is the right default for most people. Wood and multi-fuel add fire management, which is either the appealing part of the hobby or the reason the oven stops getting used. Electric trades peak temperature for indoor operation all year. That single decision removes most of the catalogue.
Why do some ovens here have no maximum temperature listed?
Because we have not verified a figure we would be willing to publish. Several budget ovens carry listing claims with no supporting specification, and repeating a number because it appeared on a product page is how a specification page becomes worthless. Those rows are omitted and the page says so. Measure the floor yourself with an infrared thermometer before trusting any published figure.
Does a higher maximum temperature mean a better oven?
Rarely. Almost every outdoor oven in this list claims something near 950F and most of them reach it. What separates them is how much of that they still have after four pizzas, which is a function of stone mass and insulation rather than burner output. If your complaint is that the fourth pizza is worse than the first, you need a heavier oven, not a hotter one.
What size pizza oven do I need?
A 12 inch oven suits one to four people and a 16 inch oven suits five or more. The reason is throughput rather than pizza size: both cook one pizza at a time, and the cycle is dominated by stretching, launching, turning and stone recovery rather than by the bake. Only the twin-lane 24 inch class actually changes that arithmetic.
Are pizza ovens safe to use on a balcony or under a cover?
Fuel-burning ovens are outdoor only and need at least three feet of clearance from anything combustible, with nothing overhead. That rules out most balconies, pergolas and awnings. If you have no compliant outdoor space, an electric indoor oven is the honest alternative: lower peak temperature, no combustion, no clearance requirement and usable all year.
How we choose: we compare published manufacturer specifications, verified owner reviews, and long-established baker's percentage practice. We do not test gear in person. Dough figures are guidance, not a recipe guarantee: flour, water and room conditions all vary, so read your dough as well as the numbers.
Heat safety: a pizza oven at working temperature holds a 700F to 950F floor and a shell hot enough to burn on contact. Use long-handled peels and heat-rated gloves, keep children and pets clear, burn fuel outdoors only with clearance from anything combustible, and never pour water on a hot baking stone. Water flashes to steam instantly and thermal shock cracks stone.
Keeping your own dough and bake numbers? The Dough & Oven Planner is the paid version of these pages: 8 printable worksheets you fill in with your own numbers, plus the full PDF, $29.