The 10 Best Home Pizza Ovens

Updated April 21, 2018 by Jeff Newburgh

10 Best Home Pizza Ovens
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We spent 43 hours on research, videography, and editing, to review the top selections for this wiki. Whether you're sick and tired of waiting an hour for food to arrive or you prefer to experiment with custom recipes, one of these home pizza ovens is sure to deliver without the wait or expense of a tip. Many of our options can even replicate the flavor obtained from a wood-burning oven for a truly authentic restaurant taste without ever having to leave the comfort of your kitchen or backyard. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best home pizza oven on Amazon.

10. Blackstone Outdoor

Experience serious cooking power in the backyard, with the Blackstone Outdoor. Built with a 60,000-BTU burner, it can bake up to twice as quickly as the competition, while the rotisserie motor keeps your pie moving to deliver even results across its entire surface.
  • swiveling casters for portability
  • electric push-button ignition
  • pizza stone is fragile
Brand Blackstone
Model 1575
Weight 118 pounds
Rating 3.6 / 5.0

9. Betty Crocker BC-2958CR

The Betty Crocker BC-2958CR acts like a George Foreman grill, except it makes pizzas and flatbreads with your favorite toppings. Reliable and simple to use, its nonstick-coated baking plate ensures a hassle-free cleanup, but it doesn't have a power switch.
  • self-regulating internal thermostat
  • cord wraps up for easy storage
  • needs a countdown timer
Brand Betty Crocker
Model BC-2958CR
Weight 6.7 pounds
Rating 3.5 / 5.0

8. Camp Chef Artisan

Offering an open face like a wood-fired oven, the Camp Chef Artisan takes Italian cuisine to another level. A durable ceramic stone wicks moisture away effortlessly from the dough, allowing you to cook traditional, premade or frozen pizzas to near perfection.
  • built-in temperature gauge
  • comes with a cooking guide
  • not good for use in windy conditions
Brand Camp Chef
Model PZ90
Weight 20 pounds
Rating 4.0 / 5.0

7. Oster Convection

The Oster Convection features a dedicated pizza drawer that's calibrated to cook anything from a 12-inch pie to appetizers and even quesadillas, depending on your preference. Unfortunately, the drawer and upper oven section cannot be used at the same time.
  • dedicated toast and broil settings
  • automatic shutoff functionality
  • takes up a lot of counter space
Brand Oster
Weight 21.7 pounds
Rating 4.0 / 5.0

6. Wisco 425C

The Wisco 425C is a digital model with two temperature settings that make it easy to prepare a crust just the way you want it. Its built-in fan will continue to run until the unit cools off completely. Unfortunately, the flip-up handle is a bit on the flimsy side.
  • relatively easy to store
  • good for heating frozen pizzas
  • tray is hard to slide in and out
Brand Wisco
Model 425
Weight 15.6 pounds
Rating 4.1 / 5.0

5. Tabletop Pizzarette

Let the whole family experience dinnertime fun together with the Tabletop Pizzarette. Equipped with dedicated high-powered heating elements located above and below your food, up to 6 mini pies can be prepared quickly and evenly. Five black plastic spatulas are included.
  • handmade terracotta dome
  • removable baking sheet
  • not ideal for heavy toppings
Brand TableTop Chefs
Model 68020
Weight 16.8 pounds
Rating 3.9 / 5.0

4. BakerStone Oven Box

Designed for baking breads, pies, or roasting a variety of meats, vegetables, and fish, the BakerStone Oven Box transforms a large gas or charcoal grill into a gourmet pizza prepping tool. The double-walled interior ensures optimal heat retention at all times.
  • easy-to-read display icons
  • integrated handles for carrying
  • it's a pain to keep clean
Brand BakerStone
Model O-AHXXX-O-000
Weight 36 pounds
Rating 4.2 / 5.0

3. Cuisinart Alfrescamore

The Cuisinart Alfrescamore leverages the three processes of conduction, convection, and reflection to simulate the ideal baking environment found in many classic brick ovens. Its collapsible legs and built-in handles make it super easy to transport.
  • very simple to assemble
  • integrated smoker cup
  • 15000-btu burner
Brand Cuisinart
Model CPO-640
Weight 46.6 pounds
Rating 5.0 / 5.0

2. Pizzacraft Pizzeria Pronto

The Pizzacraft Pizzeria Pronto uses a combination of a dual-layered cordierite stone and a reflective heat shield, both of which work together to provide even cooking of a pie's crust and toppings simultaneously. Its upper vent releases moisture to prevent sogginess.
  • preheats in just 10 minutes
  • good for tailgating and camping
  • runs on 1-pound propane tanks
Brand Pizzacraft Pizzeria Pro
Model pending
Weight pending
Rating 4.6 / 5.0

1. Uuni 3 Portable

Powered completely by wood pellets and capable of reaching a maximum temperature of 932 degrees Fahrenheit in as little as ten minutes, the Uuni 3 Portable delivers an authentic, wood-fired taste to any type of pizza you decide to put together when cooking outdoors.
  • brushed stainless steel exterior
  • great for meats and seafood too
  • 3 legs for stability
Brand Uuni
Model uuni3
Weight 29.5 pounds
Rating 4.5 / 5.0

Types Of Pizza Ovens

Home pizza ovens come in a lot of different varieties, so there should be one to fit every type of kitchen and personal taste. There is no hard and fast rule regarding which type cooks the best pizza, though some are better suited to certain styles of pizza. For example, open rotating style ovens are not as suitable for cooking thick crust Neapolitan pizza, but they excel at thin crust varieties.

Convection ovens are commonly used to cook pizzas in home and commercial settings. They offer a number of benefits, including a low cost, and quick, efficient cooking. Convection ovens are most often electrical, though some gas models are available. Convection provides even heating throughout the pizza, so the dough and the toppings cook at a similar pace. This even heating does have some drawbacks, though, as the cheese and toppings may be finished cooking before the dough, making it difficult to get very crispy crust without the addition of a pizza stone.

Revolving tray pizza ovens are a relatively new style of cooking pizza. They are designed to slowly spin a pizza between two heating elements, one above and one below. The rotating nature ensures every inch of the pizza receives the same amount of heat, reducing the chance of having dark spots on the dough. Rotating tray pizza ovens are often small enough to fit on most home countertops, but often cannot get hot enough for very crispy crusts.

Traditional countertop pizza ovens are designed specifically for home use. They will often have a stainless steel exterior, giving them somewhat of an industrial look that some people love, while others may not. Just like traditional commercial pizza ovens, they have a front-loading door that opens to insert a pizza. Many models also feature a pullout tray, making inserting and removing pizzas easier.

For those who prefer to use their grill or stovetop as the main heat source, there are models available which are designed to sit on top of these units. These will usually feature a top, bottom, and sides, to reflect heat towards the pizza, with just a small opening in the front to insert a pie.

Finally, there are clam-shell countertop varieties. These are often very compact, making them ideal for those with minimal storage space. Most will have either a non-stick baking pan or ceramic pizza stone on the inside. Some may include deep dish inserts for making thicker pizzas as well. Unfortunately, most clam-shell countertop models do not feature adjustable thermostats. They do tend to cook at very high temperatures, making them ideal for achieving extra crispy crusts.

Why Pizzas Need Such High Heat

When cooking pizza, the pressure of expanding gasses inside the dough are vital to the volume achieved in the end product. To understand why this happens, one must first understand the internal structure of dough. After kneading the dough, it is left with layers of protein reinforced starch. The fermentation of sugars and starches within the dough leaves CO2 and alcohol as a byproduct.

When the dough is put into a hot oven, three types of heat transfer occur, convection, conductive, and radiant. As the heat is transferred into the dough, the remaining moisture, alcohol, and CO2 inside of it begin to expand rapidly. This creates the lift and puffiness found in cooked pizza dough. As this happens, the outer skin of the dough hardens and becomes crispy.

If the heat of the oven is not intense enough, the gases won't expand rapidly enough before the crust hardens. This will result in a pizza dough that is too dense and crumbly. Heat transfer and thermal mass also make a difference in how airy the pizza dough becomes. The temperature of the oven is relative to the cooking surface. Certain materials, such as clay, have a high heat transfer rate. The quicker the heat can transfer into the dough, the puffier the pizza dough will be. This is why one does not need to set the oven temperature as high when using a nice, thick ceramic pizza stone.

The History Of Pizza

Despite pizza being such a commonly-eaten food, there is still much debate over its true origins. Many people mistakenly believe that pizza originated in Italy, and while the most familiar modern versions may have, pizza-like foods have been eaten since neolithic times.

The Ancient Greeks were known to have baked flatbreads flavored with toppings such as onion, garlic, and herbs. Archaeologists have also found records of flatbreads being baked 7,000 years ago in Sardinia. In the 6th century CE, the armies of Persian King Darius I ate flatbreads topped with cheese and dates. It is also believed Roman soldiers topped matzah with olive oil and cheese over 2,000 years ago.

It is most likely that tomatoes made their first appearance on pizza sometime after 1522, when tomatoes were first brought back to Europe from Peru. At first, tomatoes were believed to be poisonous. Once this was proven to be untrue, they eventually found a place on the tables of working class people in Naples, Italy. Tomatoes were combined with other low-cost ingredients of the time, such as cheese, olive oil, lard, and herbs, which led to the creation of the modern pizza.

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Last updated on April 21, 2018 by Jeff Newburgh

A dedicated writer and communications professional spending his days lost in the intricacies of both proposal and freelance writing. When not sharing the knowledge of both fully and self-insured medical benefits to employer groups of all industries within California, Jeff Newburgh can be found at home spending time with his family and 3 dogs, pondering the next chew toy to be thrown, while kicking back and relaxing with a nice glass of red wine.

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