20 Best Outdoor Pizza Oven Kit (2022 Updated)

This thing is great for pizzas. I already have a pellet grill, so makes sense to use a pellet pizza oven. It requires about 10-12 minutes heat up, and then fill with more pellets. I turned my pizza more frequently because the temp gauge was reading over 900 degrees.

Turned out great. I did my first with a defrosted frozen pizza from local grocery store. Table is sat on only raised 2 degrees from the ambient temp.

I really like this oven. I have actually only used it a couple of times and there is a bit of a learning curve as to regulating the temperature. I have made 8 pizza so far and 5 of them have come out well and the other 3 not so well because the temperature got too low.

When the temperature is where it should be it works great. Right. I know after a few more times I will probably have it dialed in and I will be making great pizzas all the time.

Gets to temp in 15 min and works as advertised. Draw back is that you need to pull the hopper back to refill the pellets as their is no direct way without doing this. It works but would be much better if this could be done.

Can’t beat the price though compared to other comparable ovens.

If you only eat Neopolitan style pizza, this oven is a great choice, but it doesn’t perform as well as a deck oven for other types of pizzas. If you want to put more than a scant smattering of toppings on your pizza, this oven will either undercook your crust of burn your toppings so this is something to keep in mind.

As a former professional pizza cook, I have made literally thousands of pies in a wide range of oven types. I speak from experience and know that there are work-arounds with this oven but beware of manufacturer’s claims: 1.

It may reach cooking temperature in 15 minutes in Phoenix during the month of August, but here in NW Washington state, plan on waiting for 30 – 40 minutes to get a deck temperature over 400 degrees C.

2. You don’t need to fire with wood to get a nice smoky taste. The gas burner plus a wood chip or pellet cannister does the trick nicely. 3. The gas burner is temperamental and sometimes has regulator flow problems that require a reset procedure.

4. The chamber thermometer does not have an auto-off function so one must be mindful of this to avoid changing batteries frequently. And by the way, the thermometer housing must be disassembled to replace the batteries.

Overall, it is a decent oven and a good value for the price but if you are looking to bake an excellent pie with that perfect chewy crust and deliciously finished toppings, this might not meet your expectations.

I have been so incredibly pleased with my new pizza oven! The quality is top-notch, the support is amazing, and I love all the new and exciting ways Ooni comes up with some amazing pizza ideas. I personally use all three fuel types, hardwood, charcoal and gas.

It’s fantastic to have so many options, some days I need the fire to last longer, so I use lump charcoal, if I want a fast hot in the Neapolitan pizza, I use hardwood, and last if I’m in a hurry, I use gas.

The gas heats up quickly enough by the time you have your pizza stretched out and a few ingredients set to build your classic pie, the oven is absolutely ready for you. It takes about 15 minutes to appropriately preheat with gas and launch your pizza.

I have also tried using the oven to cook steaks and vegetables, and it works amazingly well. The steaks are amazing, I’ love the super crisp sear and juicy medium rare middle. I also recommend the Uni large size stainless steel table, I use mine to roll my pizza oven close to my back door when it’s snowing or super cold, and then I can push the cart and oven back under my roof to keep it safe from the rain.

It’s incredibly easy to store. The best thing about this oven is the pure simplicity, it is so easy to use, you just have to be an attentive pizza maker to prevent burning your creations. I highly recommend this model! It’s super easy to set up and a fantastic value for the money! One last note, the Ooni community is fantastic! I often find new recipes and ideas from all the other Ouni users around the world.

Bought this oven for wood-fired flavor and ability to get higher temps than my indoor electric oven (max 550 F), plus fun activity as part of patio/pool parties. After 6 pizzas I’ve learned a lot. With wood, the temperature is very uncontrollable: varies from 500 to 950 F and is much hotter near the fire than near the door causing one side of pizza to quickly burn beyond edible.

At temps over 700 pizza cooks in 1-2 minutes so there’s really no time for the crust to cook enough to enable turning it before one side burns. Temps above 800 burn top of crust before toppings cook, and flour or corn meal used to prevent sticking catches fire almost immediately.

I’ve tried placing pizza near the door, using less wood and venting heat to get temp near 600 but it’s just not controllable enough. I expected wood smoke flavor in pizza but that doesn’t seem to happen in 2 min.

cook time. I’ll try propane next but would like a way to impart smoke flavor too. I’ve had much better success using indoor oven at 550 F and pizza stone, heating the stone to 550 and then switching to convection broil setting to cook top and bottom evenly in just 3 minutes.

Nothing the Ooni has produced so far is worthy of serving to guests. My cost per pizza so far is $208. 55 including oven, accessories, wood, starter and pizza ingredients, which is of course outrageous.

I’m going to try a few more times and if it doesn’t get better then sell it.

Pros: – Easy assembly. – Heats up fast. – Gets very hot (over 900F, 500C). Cons: – Cools down fast. – Uses a lot of pellets to stay hot. – Requires a learning curve to keep the heat constant. Overall, this is a great purchase.

I can’t see buying another brand of pellet oven such as Ooni for $350 when you can get this for $150. If I was going to spend more I would be looking to get other features such as a gas heating source, larger size, longer heat retention, etc.

Made my first pies. Definitely a learning curve. Cooks FAST. I’ve learned to make pizzas as round as possible, easier to turn and cook evenly. Make sure dough is room temperature. Make smaller pies and have them lined up and ready to bake.

Use olive oil spray and cornmeal on your peel. I’ve been using a long bbq spatula and the peel to rotate during bake. Must be attentive while baking. No insert and walk away. Have everything you need ready and close by.

Does take 18 minutes to heat to proper operational temperature, but after initial heat up, ready to eat pizzas in virtually no time (minutes). Arrived well packaged. Well made and sturdy. Pizzas I’ve made so far came out great.

Great product and I’m impressed with the build quality for the price. Much better than I expected. Makes great pizza and once you learn how to maintain the heat, it works great. Just follow the instructions and you’ll be fine.

Simple assembly & everything is built solid. This thing fits us perfectly. We don’t have much outdoor space so, our oven sits on top of our BBQ grill & I run the gas hose from that grill. We got crust from a local joint & grabbed a bunch of different toppings for 3 pizzas.

The oven got to over 500° (maybe 525°ish) and held there running from the 20 lb. tank. 6 minutes of baking is all it takes per pizza. Reading before we got it led me to get the Cuisinart pizza turning sticks & I can’t recommend them more.

The best pizza I made, without overcooking the crust, was when I gave the pizza a 1/3 turn every 2 minutes. The warming drawer works great when you’re making multiple pies. I’ve declared myself the best pizza chef in our town.

Get one of these. You will not be disappointed.

I used this Grill Top Pizza Oven Kit atop my 6 burner gas grill. The instructions ask you to remove the burner hoods underneath the grates and then return the grates to their place and allow the Oven to warm up to temperature for 20 minutes.

After 30 minutes, and with all of the burners on, the Oven did not get over 200 degrees for me, even after moving my grill to another part of my yard. I tried putting the pizza in anyway, and it turned out to be a big mess because it didn’t cook, even after being left in for 30 minutes and the Oven temp barely reaching 250 degrees.

I badly wanted this oven to be the coolest thing ever for our backyard summer nights but it flopped. The kit itself is awesome! It has all of the makings of a great set. Maybe your grill would be more successful than mine was to get this product to work as intended.

This pizza oven is perfect for mini/personal size pizzas. Summertime it’s just too hot to cook inside so we turned on the grill and fired this bad boy up. It warmed up quickly and pizzas were made perfectly.

We only made 3 so not sure how it will be if you make more at once. But then when it came time to clean, I couldn’t figure out how to get the pizza stone out. My husband had to help remove some screws to be able to fully clean it.

Also, don’t push the pizza all thr way back, there’s a small gap and pieces can fall down.

We as a family make pizza at home often. From scratch, dough, sauce, it’s very fun and delicious experience. This grill top pizza oven has really changed the game. It’s a whole different level of pizza making.

It’s easy to use and versatile. Tried it on the grill and got a fire grilled crispy crust. Turns out you can even use it on top of a regular gas range oven. It’s one of the coolest cooking gadgets I’ve ever gotten.

Fired up and cooked 1st pizza. Wow! Amazing. Best pizza ever. Careful though. I noticed I blistered my nose the next morning. Pizzas cooked in 90 seconds. Very hot fire. Kept looking to see when oven turns black to white.

Waited 20 minutes when it turned white. cooked first pizza dough and tossed out. The floor was @ 720F. Pizza cooked perfect. Turned a few times and took the pizza to the top of dome. loved it. Great cherry wood flavor.

Thank you Chicago brick ovens.

We researched ovens for over a year and there was no doubt that CBO made the finest product available. We wanted our oven to be the focal point of our lakeside retreat and it exceeded our expectations.

We entertain on a weekly basis and our CBO 750 is always lit! We literally cook everything in our oven and love doing appetizers through dessert. all in the oven! We also love the flame roll at night.

captivating!.

Cooking with wood fire adds an entire new vocabulary to my cuisine, one that is primal, instinctive and adventurous. With my Chicago Brick Oven, I can achieve this with a consistent heat source that I could not live without.

It’s my favorite oven to cook with. The menu changes weekly but the CBO-750 is a mainstay!.

Lil Luigi is the best quality pizza oven on the market in its category. I researched quite a few and a lot of thought went into the engineering of this product. No smoky flavor and no burning at 800-900 degrees cooking.

Firebox is a great design, other products seem dangerous when adding more fuel. If you want a serious pizza this is the best oven in its category! Take it from a Neopolitan, we know pizza!.

A five-star product if I have seen one! We have already purchased a grill from here and decided to invest in a pizza oven as well (why not?). It arrived quickly and was put to use on the very same day.

Delicious pizza and happy kids – money well spent!.

I love this little oven and it will make a great pie. I have found I needed to make a few changes to make it more versatile and perform to create my preference for pizza. I prefer a little crisper crust on the bottom which was tuff with this oven.

To solve this and create a better oven for bread I insulated the bottom to retain heat better.

I really like the pizza oven, and what it does, it does very well. I was hoping for a bit more heat for a really fast bake, but because the heat is coming from below the stone, there are limitations to how fast the pizzas will bake.

Slightly longer cook times typically produce better results. With 70% hydration dough, the pizzas have enough moisture to tolerate the temps and cook and brown very evenly. Even thought the pizza oven gets hotter than my home oven, it still takes longer to cook the pizzas than I was expecting.

It makes sense as there isn’t any direct heat coming from above, its all radiating up the sides and being trapped on top. My solution was to use 1 fire brick(cut in half) about 2″ tall along the side of the stone, supporting an oven rack (not a cooling rack as it needs to be able to withstand high heat).

This way I can load a pizza on the stone for 1:30 or so and then move it up onto the rack so that it is much closer to the intense heat in the dome. I can almost cook 2 pizzas at once and my cook time is around 4 minutes (using 60% hydration dough for the faster, hotter bake) I get a pretty nice browning and blisters, but not really leopard spotting on the crust.

This method actually results in more consistently browned and cooked pizzas than using the pizza steels and broiler in my home oven. The quick preheating time is also fantastic–I would estimate about 20-25 minutes to achieve around 650-700 degrees and sometimes its even faster, but I let it stabilize.

I haven’t had any trouble at colder outside temps, but I do use in a sheltered area that cuts down on wind. Way quicker than pizza steels in an oven! I’ve baked bread, cooked muffins, roasted vegetables, etc.

Its been a great oven for many things. Managing the bottom heat has been the most important consideration. Once that gets too hot, its difficult to not burn things. Even though the dome will read very high temps, I haven’t found that to be much of a problem.

I haven’t had anything burning on the top as long as I manage the stone temperature, even with the thermometer reading pretty high temps. An infrared heat gun is essential to make sure you can monitor the temperature at the stone.

For the price its been a fantastic investment and very enjoyable. Its not quite an Ooni but in many ways its easier to use, less messy and there is less chance that you end up burning pizzas if you don’t move them frequently or like to use more than flour, yeast, and water in your dough.

I’ve quit baking pizza in my Thermador commercial oven because I’m getting great results with the Camp Chef.

We bought this about 3 weeks ago. Used it that same weekend to test some things out. Product is easy to assemble, easy to warm up and easy to use. Your timing you kind of have to figure out yourself depending on how you like your pizzas or whatever you are making in it.

the only thing missing really is maybe a cover for the opening in case needed. the bottom of our pizza kept cooking way faster that the top so i think having either a cover or maybe a small rack for the inside to lift the pizza a bit might work.

I have owned this product for many years. I have also been making my own pizzas from scratch for over 40 years. With the first pizza I baked in this oven I was overjoyed. The pizza bakes in minutes and gives the nice occasional char on the rim that you get with a wood fired ceramic oven.

I have found that a slight improvement on my oven is made by placing another pizza stone on top of the hearth. This cuts down a bit on the temperature of the hearth and seems to make for a more correct combination of direct heat, ambient heat and radiant heat from above.

But even without this addition this little and relatively inexpensive oven is a marvel. I have recommended this oven to many friends over the years. I also love my Camp Chef stove especially for cooking fish.

Keeps the lingering fish smell out of the house. A great company with great products.

There is a lot of trial and error in learning how to use this oven, especially if you want to do more than bake pizza. How big a fire to build, how long it takes to get to temperature, how long it takes to cool to the temp you want, etc.

, all have to be figured out as instructions are pretty limited. I highly recommend getting an infrared thermometer. We bought it primarily to bake bread. We didn’t understand how vital the insulating door was for that process, so had to place a second order for the door after an unsuccessful bread run when the oven cooled too quickly.

It also wasn’t clear how the insulating door fits in the oven and it took a phone call to the manufacturer to discover how the door has to be angled into the oven opening and set several inches in past the outer door.

It was probably with our 4th batch of bread that we had success and got a wonderful, hearty crust any artisan baker could be proud of. A big plus is that it was delivered fully assembled on a pallet.

It’s incredibly heavy, but the pallet had a built-in ramp so we could ease the oven into position. Our conclusion is that we’re glad we bought it and we expect years of great bread and pizza out of it.

I think this will be a good oven if I am ever able to use it. First off, the company that delivered the oven scratched up the nearly brand new $2500 epoxy floor in my garage when the unit came delivered on broken pallet with exposed nails.

Once I placed the unit in the backyard and went through the initial curing I noticed the hearth surface had become very rough and porous just from a light brushing with the wire brush supplied. After contacting CBO directly and sending pictures of the hearth it was determined that they would send a new hearth for me to install.

That seemed as if it would be a simple process however it took nearly 2 weeks for the new hearth to arrive (less the high temp mortar that was supposed to ship with it). The hearth has now been successfully installed however I am still waiting on the mortar to arrive in order to complete the job.

I did go to several hardware stores to purchase it directly however what they carried was not the right color and did not look to be the same type of mortar that I had to chip away from the old hearth in order to remove it.

At this point I am not sure when the oven will be in service however it at least looks pretty good sitting there in the backyard.

We wanted a pizza oven in our outdoor kitchen and after some research, we chose this one. It is well built, but heavy. It doesnt come with the tripple wall pipe and in our area we had a little bit of difficulty getting it.

So far, we are super happy with our oven choice.

Got the Le Peppe earlier this week and fired it up tonight. Used a combination of lump charcoal, wood chunks, and wood pellets to heat the oven. Fired up quick but took awhile to get up to 600 degrees.

Once it got up to temperature pizzas cooked nicely in about 3 minutes with toppings and cheese nicely done. I have cooked pizzas using a Traeger grill and pizza kettle on a Weber grill and this is by far the best and easiest way to go.

I have wanted to have a pizza oven for some time and didn’t want to pay the $$$ some ovens cost and finally pulled the trigger on this oven and I’m sooo glad I did. After the first cook I couldn’t be happier!.

Wanted to follow up on my initial review. After using my Le Peppe for 3 months now I am even happier than my initial review. I have learned how to get the oven up to temperature fast and maintain the heat and can cook my pizzas in around 2 minutes with great results! For the price point I am sure this is one of the best outdoor cooking purchases I have made (and I have a lot of outdoor cooking equipment).

Great little pizza oven. Works very well on charcoal. Cooks a pizza in around 1 minute, needs about 4 to 5 minutes to get back up to temperature, but overall for the price it is a good oven to start with.

Probably a bit heavy for some to class a portable.

The temperature is not stable. I have another pellet oven of another brand and it’s totally different.

TranslateShow in original languageAppareil chauffe hyper rapidement et très bien. Comme pour tout four a pizza et surtout au bois il faut régulièrement la tourner pour que la cuisson soit homogène. Recharger régulièrement pour que la température ne baisse pas.

Mais tout ça se fait très simplement et facilement. Montage simple. Cependant je preconise de monter le manche en bois à l’envers là où on fait le feu. Cela vous évitera de le cramer quand il y a des flammes.

Si vraiment on chipote on peut dire que le must serait que le thermomètre soit sur la paroi fixe et pas sur la porte pour qu’on ai une idée de la température même foyer ouvert. Sinon n’hésitez vraiment pas rapport qualité/prix imbattable performance ultra suffisante pour toute cuisson, pizza, poulet.

Very good purchase. I close the lid and heat on low, then prop the lid open sufficiently to see oven opening, watch the pizza for done-ness, turn it, remove it, etc. Good product. The first time I used it, I followed the instructions which say leave lid open.

Took too long to heat oven, too long to cook each pizza. Thanks to other reviewers, I learned to close lid. Maybe it could break the stone, but not if heating slowly–I hope.

So preheat, close the lid and let it rip ,if you don’t have game with a peel and can pay attention go elsewhere. This beast at full chop will incinerate pie left unattended. 45 seconds spin then out.

I love woodstones Wood fired or Gas,they also cost 7/10 thousand. In the right hands amazing results bang for the buck outstanding you need a peel that will fit the opening and honestly that included spatula looks like an accident waiting to happen.

This is a great product. For a reasonable price, you can have your own outdoor pizza oven. When you are done, put it back in the bag and store until you want to use it again. Makes it so your BBQ can be converted into your pizza oven and back again with little effort.

We use this all the time and are very happy with the purchase. Some assembly required. However a very simple task.

I purchased the Gozney Dome with the stand. It was very well packaged and easy to install. I purchased the dual-fuel option and started using it with the gas bottle immediately. It works as a charm!!.

It warms up in 1h. the stand offers an easy-to-reach and perfect height for managing the pizza in the oven. The front gas dial is perfect to control the temperature and the digital display provides accurate temperature readings.

It is easy to clean and if the stone gets dirty, just crank up the heat to the maximum for about 30 min and it will clean automatically (via pyrolysis). The large dome offers enough space for a larger pizza and to comfortably turn it around.

Cooking a pizza is fast (about 90sec). The outdoor cover is great to keep the oven dry during the British rainy days. I would definitely recommend it.

Overall the Gozney Dome looks amazing. Haven’t had chance to use fully due to late delivery and missed summer (UK) Just have a few points I wouldn’t have expected after having the Gozney Roccbox which was perfect.

The Dome chimney wobbles and would have liked it to sit firm in place. Also the front black lower trim on the mouth of the Dome is higher one side more than the other which may be within their acceptable tolerance but would have preferred this not to be the case.

I am really happy with it and can’t wait to use as soon as it warms up somewhat! I also believe that there will be a replacement for the ashtray module which will be sent out in the near future along with plenty of add ons for the oven.

👍.

Great design but a handful of issues holds it back for us. We have the dual fuel option of gas or wood but we have found regulating the oven’s temperature when using wood is very difficult and affects how the pizzas bake.

On the gas option, the ignition dial is very temperamental and often takes 10 mins just to fire up. With the pizzas we’ve had occasions when the crust burned before the cheese melted. Aesthetically, the Dome is gorgeous but when some smoke came out of the front it stained the enamel and is very difficult to remove effectively.

Overall, the Dome is impressive but for the price we may have been better off buying a small table top unit instead.