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Gear$$$Expensive: Several hundred dollars and up.

Outdoor pizza oven

A small gas or wood fired oven that runs far hotter than a kitchen range

Portable, stone-floored, and hot enough to reach 900°F, which no kitchen range manages. At that heat a pizza cooks in 60 to 90 seconds, and the rim puffs and chars rather than drying out. Propane is the common fuel. Wood and pellet models add smoke and more fussing with the fire. The 16-inch versions take a New York size pie, a quarter sheet pan or a skillet, so vegetables and steak end up in them too. They live outside, which makes this a yard or balcony purchase.

People on record

Sorted by strength of stance

Does it: documented as part of their own routine. Recommends: explicitly advises other people to do it. Discusses: covered it substantively without clear personal adoption; this can include criticism or disagreement.

  • Chef and food writer · The Food Lab

    Says he has tested nearly every outdoor pizza oven released in the past decade, and the Ooni Koda 16 has stayed his favorite. The reason he gives is the L-shaped fire bar, which heats evenly and cuts down the turning. He points out that the 16-inch stone will take a quarter sheet pan or a large cast iron skillet.

    Source: kenjilopezalt.com: 12 Gifts for Pizza Lovers

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Gear entry · notes paraphrased from cited sources, quoted excerpts copied from the transcript they link to. Not medical advice. Not affiliated with, endorsed by, or reviewed by anyone listed. How this works.