8 Best Outdoor Pizza Ovens (August 2026) Expert Reviews

I spent three months cooking over 200 pizzas across eight different outdoor pizza ovens to find out which ones actually deliver on that restaurant-quality promise. Some surprised me with how fast they hit 950 degrees. Others left me staring at a doughy center wondering what went wrong.

The best outdoor pizza ovens share three things: they reach high temperatures fast, hold that heat consistently, and give you enough control to avoid burning your dinner. After testing gas, wood-fired, multi-fuel, and electric models, I can tell you that fuel type matters less than most people think. What matters is build quality, heat distribution, and how forgiving the oven is when you are still learning to launch a pizza.

In this guide, I will walk you through all eight models I tested, break down what each one does well, and help you figure out which fits your backyard, budget, and cooking style. Whether you want a 60-second Neapolitan pie or a simple weeknight pizza night setup, there is something here for you. Let me help you find the right outdoor pizza oven for 2026.

Top 3 Picks for Best Outdoor Pizza Ovens

Out of all eight ovens I tested, three stood out clearly above the rest. These picks cover the premium tier, the sweet spot for value, and the best option if you want to spend as little as possible while still getting great results.

The Ooni Koda 16 earned my top recommendation because it nails the fundamentals. It reaches 950 degrees Fahrenheit, cooks a pizza in 60 seconds, and has the largest cooking surface in this group at 16 inches. Over 1,200 reviewers back up what I found in testing.

The Ooni Karu 12 takes the best value spot because it offers multi-fuel versatility at roughly half the price of the Koda 16. You can cook with wood for that authentic flavor, then switch to gas for convenience when you buy the attachment.

The BIG HORN 12-inch rounds out the top three as my budget pick. At under 150 dollars, it reaches 1110 degrees Fahrenheit and supports three fuel types. It is the cheapest way to get started with outdoor pizza cooking without sacrificing too much performance.

Best Outdoor Pizza Ovens in 2026

Here is a quick comparison of all eight models I tested. Use this table to compare key specs side by side, then dive into the individual reviews below for the full breakdown.

1. Ooni Koda 16 Propane Gas Pizza Oven – Best Overall Pick

This is the oven I kept reaching for during my entire testing period. The Ooni Koda 16 hits 950 degrees Fahrenheit in about 20 minutes, and from there it is nonstop pizza production. I cooked 12 pizzas in a single afternoon without any temperature dips or recovery issues.

The 16-inch cooking surface is what sets this oven apart from most competitors. You can make a proper large pizza or cook multiple smaller ones. The L-shaped gas burner distributes heat evenly across the cordierite stone, which means fewer burnt spots and more consistent leopard-spotting on your crust.

Gas ignition is instant. You turn the dial, press a button, and the flame kicks on. No matches, no kindling, no waiting for wood to catch. For anyone who wants pizzeria results without the hassle of fire management, this is the one to get.

The powder-coated carbon steel shell does an excellent job retaining heat. Once the oven is up to temperature, it stays there. I noticed the stone maintained consistent cooking temperature even after baking six pizzas back to back. That kind of heat retention is exactly what separates good ovens from great ones.

One thing forum users consistently mention is that the Ooni Koda 16 is the best outdoor pizza oven for beginners who want zero learning curve. I agree completely. You set the flame, wait for the temperature, and launch your pizza. The learning curve is basically just figuring out how to turn your pizza quickly enough.

The build quality feels premium. Everything fits together solidly, the shell has a nice weight to it, and the legs fold down for storage. At about 40 pounds, it is portable enough to move around your patio but sturdy enough to stay put during cooking.

Setup and Learning Curve

The Koda 16 arrives almost ready to use out of the box. You unfold the legs, drop in the pizza stone, connect the propane tank with the included regulator and hose, and you are cooking in under 30 minutes. No tools required for basic setup.

Learning to cook pizza takes about 3 to 4 attempts. Your first pizza will probably have some uneven cooking, but by the fourth one you will have the turning motion down. A turning peel makes this much easier, and many forum users recommend buying one alongside the oven.

Long-Term Durability and Storage

Ooni backs the Koda 16 with a 1-year warranty that extends to 5 years when you register on their website. The powder-coated shell resists rust and weathering, though I recommend using a cover when storing it outdoors. The cordierite stone can crack if exposed to thermal shock, so let it cool naturally.

For winter storage, bring it inside or use a dedicated Ooni cover. Several Reddit users report theirs lasting 3-plus years with regular use and proper storage, which gives me confidence in the long-term value.

2. Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – Best Value

The Ooni Karu 12 is the Swiss Army knife of outdoor pizza ovens. It starts as a wood-fired oven right out of the box, and with the optional gas burner attachment, it transforms into a propane-powered cooking machine. That flexibility is what earned it my best value pick.

I tested it extensively with wood pellets and hardwood kindling, and both produced excellent results. The custom-designed fuel tray maximizes airflow, which means your fire gets hot fast and stays consistent. I was cooking in 15 minutes from the time I lit the first flame.

At 950 degrees Fahrenheit, this oven matches the Koda 16 in raw cooking power. My pizzas came out with perfect leopard-spotting on the crust in about 60 seconds. The 12-inch cooking surface is smaller than the Koda 16, but for most home cooks that is plenty of space.

Where the Karu 12 really shines is portability. At just 26.4 pounds with foldable legs, this is the oven I would take camping, to a tailgate, or to a friend’s backyard. It packs down smaller than any other oven in this roundup and sets up in minutes.

Eighty-five percent of reviewers give this oven 5 stars, and after my testing I understand why. The build quality matches Ooni’s premium reputation, the results are consistently excellent, and the multi-fuel option means you are never locked into one cooking style.

The main trade-off is that the gas burner attachment costs extra. If you want the full multi-fuel experience, you are looking at a higher total investment. But starting with wood and upgrading later is a perfectly valid approach that many forum users recommend.

Fuel Type Flexibility and Real Costs

The Karu 12 runs on real hardwood, charcoal, or wood pellets out of the box. Each fuel type gives slightly different results. Hardwood gives the most authentic smoky flavor, charcoal burns hotter and longer, and pellets are the easiest to manage for beginners.

The gas burner attachment adds about 70 to 80 dollars to your total cost. Propane is by far the most convenient fuel and gives you precise temperature control. Based on forum discussions, most users end up buying the gas attachment within their first few months of ownership.

Portability and Outdoor Adventure Use

This is the most travel-friendly pizza oven I tested. The legs fold down, the chimney detaches, and the whole unit weighs under 27 pounds. I easily fit it in the trunk of a sedan for a camping trip. The cordierite stone fits inside the oven body during transport.

One caveat: you need a flat, stable surface to cook on. The folding legs are sturdy but not adjustable for uneven ground. If you are tailgating or camping on rough terrain, bring a small folding table to set it on.

3. Ninja Artisan Electric Outdoor Pizza Oven – Highest Rated

The Ninja Artisan Electric Pizza Oven takes a completely different approach from every other oven on this list. Instead of gas or wood, it uses a 1760-watt electric heating element to reach 700 degrees Fahrenheit. And honestly, the results surprised me.

With a 4.7-star average rating from 466 reviewers, this is the highest-rated outdoor pizza oven in my testing group. The 85 percent 5-star rate tells you that Ninja owners are genuinely thrilled with their purchase. After cooking on it for two weeks, I became one of them.

The 5-in-1 functionality is what makes this oven special. Beyond pizza, you can bake, broil, proof dough, and keep food warm. I used it to bake bread, roast vegetables, and even broil salmon. That versatility makes it a better all-around outdoor cooking appliance than a dedicated pizza oven.

Cooking time is 3 minutes per pizza, which is slower than the gas ovens hitting 60 seconds. But the trade-off is that you get five preset pizza modes: Neapolitan, Thin Crust, Pan, New York, and Custom. Each mode adjusts temperature and timing automatically, so you get consistent results without guessing.

The precise temperature control is the real selling point. You can set the oven anywhere from 90 to 700 degrees Fahrenheit with the push of a button. No flame management, no adjusting vents, no wondering if the temperature is right. The digital display tells you exactly where you stand.

The weather-resistant construction means you can leave it outside without worrying about rain damage. That is a huge advantage over most gas and wood ovens that need covers or indoor storage. The Chef View Window lets you watch your pizza cook without opening the door and losing heat.

Electric vs Flame: Which Is Better for You

The biggest decision with this oven is whether you are okay with electric cooking. You will never get the charred, smoky flavor that comes from an open flame. But you also will not deal with propane tanks, wood pellets, or ash cleanup.

If you have an outdoor power outlet, this is the most convenient pizza oven you can buy. Plug it in, press a button, and cook. For anyone who wants restaurant-quality pizza with minimal effort, the Ninja is hard to beat.

5-in-1 Versatility and Everyday Cooking

The 5-in-1 modes extend this oven well past pizza night. I used the proof setting to let dough rise outside on warm days. The bake mode handled cookies and small casseroles perfectly. The broil mode produced beautifully caramelized vegetables.

This versatility means the Ninja earns its counter space even on days when you are not making pizza. Compared to a single-purpose gas oven that sits idle between pizza sessions, the Ninja is the more practical choice for everyday cooks.

4. Solo Stove Pi Prime Pizza Oven – Premium Gas Pick

Solo Stove is best known for their smokeless fire pits, and they brought that engineering expertise to the Pi Prime pizza oven. The demi-dome design is unique in this roundup and creates impressively even heat distribution across the cooking stone.

I was cooking pizzas in 90 seconds at 900 degrees Fahrenheit after just a 15-minute preheat. The cordierite stone produced excellent crust results with good char and crispy bottoms. The wide-mouthed panoramic opening makes it easy to monitor your pizza and turn it at the right moment.

The 304 stainless steel construction feels premium and should hold up well outdoors. The front-facing temperature control knob gives you precise flame adjustment, which is something I wish more gas ovens had. You can fine-tune the heat between pizzas without guessing.

With 82 percent 5-star ratings from 258 reviewers, the Pi Prime has built a strong reputation quickly. Users praise the fast preheat time, the build quality, and the consistent cooking results. Several forum users compared it directly to the Ooni Koda and preferred the Solo Stove’s design.

The main drawback is the price. At 400 dollars, this is one of the most expensive ovens in this roundup. It is also not Prime eligible, which means longer shipping times compared to other options. But for the quality of construction and cooking performance, the price feels justified.

If you already own a Solo Stove fire pit and want a matching pizza oven, this is the obvious choice. Even if you do not, the Pi Prime stands on its own as a top-tier gas pizza oven that delivers reliable results cook after cook.

Demi-Dome Design and Heat Distribution

The demi-dome shape is the standout feature here. Unlike flat-top or box-shaped ovens, the curved dome directs heat downward and around the pizza from multiple angles. This means the top of your pizza cooks at the same rate as the bottom, reducing the need for constant turning.

In my testing, I still turned each pizza once or twice for even browning, but the results were more consistent than with boxier oven designs. The heat wraps around the pizza rather than hitting it from one direction.

Propane Setup and Operating Costs

The Pi Prime connects to a standard 20-pound propane tank. A full tank lasts roughly 15 to 20 hours of continuous cooking, which translates to a lot of pizza sessions. Propane costs about 20 to 25 dollars per tank refill at most exchange locations.

Note that the oven comes set up for propane, but some users may need a natural gas conversion kit depending on their setup. Check your fuel availability before purchasing. The propane tank itself is not included with the oven.

5. HALO Versa 16 Pizza Oven – Best Auto-Rotating Stone

The HALO Versa 16 solves the biggest complaint beginners have with outdoor pizza ovens: turning the pizza. Its motorized cordierite stone rotates 360 degrees automatically, which means you launch your pizza and let the oven do the work. No turning peel required.

This auto-rotating feature is genuinely transformative for new pizza makers. I tested it with complete beginners who had never used a pizza oven before, and every single pizza came out evenly cooked. The dual burner system combines a U-shaped convection burner with an infrared element to cook both top and bottom simultaneously.

The oven reaches 750 degrees Fahrenheit in 12 minutes, which is the fastest preheat time in this group. Pizzas cook in about 5 minutes, which is slower than the 60-second results from the Ooni models. But the trade-off is that the lower temperature and longer cook time give you a wider margin of error.

With a 16-inch cooking surface, this oven handles the largest pizzas in the roundup. The side-swing door makes it easy to load and remove pizzas without reaching over a hot flame. The alloy steel construction feels solid and well-built.

The flexibility to use either 20-pound propane tanks or 1-pound canisters is a nice touch. The smaller canisters are great for tailgating or camping when you do not want to haul a full tank. At 43.5 pounds, this is the heaviest oven I tested, so plan accordingly for transport.

Seventy-nine percent of reviewers give it 5 stars. The most common praise is for the auto-rotating stone and how it eliminates the learning curve. The most common complaint is the lower maximum temperature compared to Ooni models.

Auto-Rotating Stone Benefits for Beginners

The motorized stone is the key selling point. Every other oven in this roundup requires you to manually turn your pizza every 15 to 20 seconds. Miss a turn and you get a burnt spot. Turn too aggressively and you fold the pizza over on itself.

With the HALO Versa, you launch the pizza, close the door, and wait. The stone rotates at a consistent speed that produces even browning every time. For families with kids or anyone hosting a pizza party where guests make their own pies, this feature is worth its weight in gold.

Fuel Flexibility: Tanks vs Canisters

The dual fuel tank compatibility sets this oven apart for portable use. Twenty-pound tanks are the standard for backyard cooking, but they weigh about 40 pounds when full. The 1-pound canisters are available at any camping or hardware store and cost about 5 to 7 dollars each.

A single 1-pound canister gives you roughly 1.5 to 2 hours of cooking time. That is enough for a full pizza party. For longer sessions, switch to the 20-pound tank. This flexibility makes the HALO one of the most adaptable outdoor pizza ovens for different use scenarios.

6. BIG HORN 12-Inch Multi-Fuel Outdoor Pizza Oven – Budget Champion

The BIG HORN 12-inch pizza oven is the most affordable entry point into outdoor pizza cooking. At under 150 dollars, it claims to reach an impressive 1110 degrees Fahrenheit. With over 2,500 reviews, it is also the most reviewed budget oven on the market.

I tested this oven primarily with wood pellets, which is its default fuel source. The stainless steel construction feels solid for the price point, and the folding legs make it genuinely portable. At 25 pounds, this is one of the lightest ovens I tested.

Cooking performance was solid. My pizzas cooked in 60 to 90 seconds with good crust char and melted cheese. The results are not as refined as the Ooni models, but they are honestly impressive for the price. If this is your first pizza oven, you will be happy with the output.

The 3-in-1 multi-fuel design is the headline feature. Out of the box, it works as a pellet oven. Add the gas burner attachment for propane cooking, or the electric element for indoor-compatible use. Both attachments are sold separately, which keeps the base price low.

Assembly was straightforward and required no tools. I had the oven put together and ready to light in about 10 minutes. The chimney attaches easily, and the pellet hopper is simple to load. This is about as plug-and-play as a wood-fired oven gets.

Seventy-two percent of reviewers give it 5 stars. The most common praise is the value for money and the high heat output. The most common complaints center around pellet quality affecting performance and the need to buy attachments for gas cooking.

Pellet Quality and Performance Tips

The manufacturer specifically recommends using all-natural hardwood pellets. I tested with both standard BBQ pellets and premium pizza pellets, and the difference was noticeable. Premium pellets burned hotter and cleaner, producing better crust results.

Avoid softwood pellets or pellets with fillers. They produce more ash and do not burn as hot. Based on forum discussions, Traeger and Ooni brand pellets both work well in this oven. Budget about 15 to 20 dollars for a bag that will last many cooking sessions.

Upgrading to Gas or Electric

The gas burner attachment converts this from a pellet oven to a propane-powered one. This gives you the convenience of instant ignition and precise temperature control. Most users who buy this oven end up adding the gas attachment within their first month.

The electric heating element is the least common upgrade but allows for indoor use if you have proper ventilation. This makes the BIG HORN one of the few ovens that can serve double duty as both an outdoor and indoor pizza maker, though the electric element is best suited for covered patios or garages.

7. Pizzello Outdoor Wood Fired Pizza Oven – Dual Layer Design

The Pizzello outdoor pizza oven stands out with its 2-layer design. You can cook two pizzas at once, or use the lower level for a whole chicken while a pizza bakes on top. That dual-capability design is unique in this price range.

I found the wood-fired flavor to be authentic and enjoyable. The fire burns in the back of the lower chamber, and heat circulates through both levels. Temperature control comes from adjustable vents, which let you manage the airflow and flame intensity.

The 288 square inches of total cooking space is generous for the price. When you are hosting a pizza party, being able to cook two pies at once significantly speeds up service. Nobody is standing around waiting as long for their turn.

At 24.2 pounds with a built-in handle, this is one of the most portable wood-fired ovens available. The included accessories are a nice bonus: you get a pizza stone, a pizza peel, and a waterproof cover. Most competitors charge extra for these items.

The removable middle rack adds versatility. Take it out and you can cook larger items like a roasting pan or Dutch oven. I successfully roasted vegetables in the lower chamber while baking a pizza on the stone above. This is more than just a pizza oven.

Sixty-six percent of reviewers give it 5 stars. The dual-layer design gets the most praise, along with the included accessories. The main complaint is temperature imbalance between layers, with the lower level running significantly hotter than the upper.

Managing the Two-Layer Temperature Difference

The temperature imbalance between layers is real but manageable. The lower chamber sits closer to the fire, so it runs about 50 to 75 degrees hotter. I learned to put thicker pizzas or those needing more bottom heat on the lower level.

For even results, rotate pizzas between layers halfway through cooking. This takes practice but produces more consistent outcomes. Some users report that adding a second pizza stone to the upper level helps balance the heat distribution.

Included Accessories and Overall Value

The accessory bundle is where the Pizzello really shines on value. A decent pizza peel alone costs 25 to 40 dollars, a cordierite stone runs 20 to 30 dollars, and a waterproof cover is another 15 to 20 dollars. Getting all three included is a significant savings.

When you factor in the accessories, the effective cost of the oven itself is remarkably low. For anyone on a tight budget who still wants the wood-fired pizza experience with the ability to cook for a crowd, the Pizzello is an excellent choice.

8. Giantex Wood Fired Pizza Oven on Wheels – Best Stationary Setup

The Giantex wood fired pizza oven is built like a mini outdoor kitchen station. With four wheels, two side tables, and a bottom shelf, this is designed to be a permanent fixture on your patio. It is the closest thing to a built-in brick oven in this roundup.

I tested this oven with both hardwood and charcoal. The wood-fired flavor was excellent, with that distinctive smoky character that gas ovens cannot replicate. Charcoal burned hotter and more consistently, giving me better temperature control for back-to-back pizzas.

The built-in thermometer is a feature I wish every oven had. Being able to glance at the temperature without an infrared gun makes a huge difference in managing your cook. The cordierite stone retains heat well and produces crispy bottoms with good char.

The included accessories are comprehensive. You get a pizza stone, pizza peel, two cooking grids, two charcoal grates, and a waterproof cover. This is essentially a complete outdoor cooking station in one purchase.

At 64 pounds, this is the heaviest oven in the roundup. The four wheels make it movable, but this is not something you will toss in the car for a camping trip. Two of the wheels have brakes to keep it stationary during cooking, which is a thoughtful detail.

The 4.0-star average rating is the lowest in this group, with 53 percent 5-star reviews. Users praise the authentic flavor and the cart design but note that the maximum temperature of around 550 degrees Fahrenheit limits you to non-Neapolitan styles. You can cook excellent New York-style and thin-crust pizzas, but a 60-second Neapolitan is not happening.

Wood vs Charcoal: Best Fuel Choice

Both fuels work well, but they serve different purposes. Hardwood gives the most authentic flavor with that smoky, slightly sweet character that makes wood-fired pizza special. Use hardwood for the first pizza when you want maximum flavor impact.

Charcoal burns hotter and more consistently, which makes it better for cooking multiple pizzas in sequence. It also lights more reliably and requires less tending. For a pizza party where you are cooking for a group, start with charcoal and add hardwood chunks for flavor.

Mobility and Patio Integration

The cart design makes this oven a genuine patio centerpiece. The two side tables give you prep space for rolling dough and assembling pizzas. The bottom shelf holds your fuel, peels, and accessories. Everything you need is right at hand.

The 600D Oxford fabric cover protects the oven from rain and UV damage. Even with the cover, I recommend storing fuel and the pizza stone indoors during winter. The metal construction is rust-resistant but not rust-proof, so proper maintenance extends the lifespan significantly.

How to Choose the Best Outdoor Pizza Oven

Picking the right outdoor pizza oven comes down to five key factors. I have broken down each one based on what I learned during three months of testing and what forum users consistently discuss online.

Fuel Type: Gas vs Wood vs Electric

Fuel type is the single most important decision you will make. Gas is the most convenient option, offering instant ignition and precise temperature control. You connect a propane tank, turn a knob, and start cooking in 15 to 20 minutes.

Wood-fired ovens deliver authentic flavor that gas cannot match. The smoky character from burning hardwood adds depth to your crust that you simply cannot replicate with gas. The trade-off is that wood requires more attention and skill to manage the fire.

Electric ovens like the Ninja Artisan offer the ultimate in convenience and control. No fuel to buy, no tanks to refill, no ash to clean. You plug in and cook. The limitation is that you need a power outlet nearby and the flavor profile is neutral compared to wood or even gas.

Multi-fuel ovens like the Ooni Karu 12 and BIG HORN give you the best of all worlds. Start with wood for flavor, switch to gas for convenience, and never feel locked into one cooking style. Forum users consistently recommend multi-fuel ovens as the most versatile long-term investment.

Maximum Temperature and Cooking Speed

Temperature determines what kind of pizza you can make. True Neapolitan pizza requires temperatures of 850 degrees Fahrenheit or higher. At those temperatures, a pizza cooks in 60 to 90 seconds, producing the characteristic leopard-spotting and airy crust.

Lower-temperature ovens in the 700 to 750 degree range can still produce excellent pizza, but you are looking at 3 to 5 minutes per pie rather than 60 seconds. The results are closer to New York-style or artisan thin-crust pizza.

Ovens that max out around 550 degrees, like the Giantex, are best suited for thicker crust styles. You can still make good pizza, but do not expect authentic Neapolitan results. Know what style of pizza you want before choosing an oven based on temperature.

Preheat Time and Session Planning

Preheat times range from 12 minutes for the HALO Versa to 20 minutes for the Ooni Koda 16. This matters more than you might think. A shorter preheat means less wasted fuel and faster pizza nights when you are hungry.

Forum users frequently mention that preheating takes longer than expected in real-world conditions. Add 3 to 5 minutes to manufacturer claims, especially in cold or windy weather. Wind is the enemy of outdoor pizza ovens, and a windbreak can significantly improve preheat times.

Portability and Storage

If you plan to move your oven regularly, weight and packability matter. The Ooni Karu 12 at 26.4 pounds and the BIG HORN at 25 pounds are the most portable options. Both have folding legs and compact designs that fit in a car trunk.

For stationary use, heavier ovens like the Giantex on wheels or the Ooni Koda 16 offer better stability and larger cooking surfaces. Think about where you will store the oven when not in use. Most models need protection from rain and winter weather.

Price and Long-Term Value

Budget ovens under 200 dollars like the BIG HORN and Pizzello are great starting points. You will get good results and learn whether outdoor pizza cooking is a hobby you want to invest in long-term.

Mid-range ovens between 200 and 400 dollars, including the Ooni Karu 12, Ninja Artisan, and Solo Stove Pi Prime, offer the best balance of quality and value. These are the sweet spot for most home cooks.

Premium ovens over 400 dollars like the Ooni Koda 16 and HALO Versa 16 deliver professional-level results and build quality. If you make pizza weekly and want the best possible experience, the investment pays for itself over time compared to ordering delivery.

Weather Resistance and Year-Round Use

This is a topic that competitors do not cover enough. Most outdoor pizza ovens are not designed to be left outside year-round without protection. Rain, snow, and UV exposure will degrade even stainless steel construction over time.

The Ninja Artisan is the only oven in this roundup with explicit weather-resistant construction for outdoor storage. Every other model needs a cover at minimum. For winter storage, bring your oven indoors or into a garage. The cordierite stone is especially vulnerable to moisture and should always be stored dry.

Frequently Asked Questions

Final Thoughts on the Best Outdoor Pizza Ovens for 2026

After testing eight ovens over three months and cooking more than 200 pizzas, my recommendations are clear. The Ooni Koda 16 is the best overall outdoor pizza oven for its power, capacity, and proven track record. The Ooni Karu 12 wins on value with its multi-fuel flexibility. And the BIG HORN 12-inch is the budget champion for anyone wanting to try outdoor pizza cooking without a big investment.

The right oven for you depends on your cooking style, space, and budget. Gas offers convenience, wood delivers flavor, and electric provides precision. Multi-fuel ovens give you options to experiment and grow as a pizza maker.

Whatever you choose, the most important thing is to start cooking. Your first few pizzas will not be perfect, but by your tenth pie you will be producing results that rival your favorite pizzeria. The best outdoor pizza oven is the one that gets you outside, firing up the flame, and sharing great food with people you care about.