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When it comes to grills, we’re continually impressed by Blackstone. Now it offers its own freestanding pizza oven, and we couldn’t be more excited. A mobile cart allows chefs to wheel their oven all around the yard, and the luxe look gives pretty fireplace pizza ovens some stiff competition.
The pro-level stainless steel cooking chamber reaches up to 900 degrees Fahrenheit, just what you need for authentic ‘zas. A patented rotating pizza tray makes it easy to avoid burnt spots and uneven cooking. We also love that its double-wall insulation ensures that it stays ripping hot, even after firing up multiple pies.
Pros
- Stylish cart with integrated pizza peel holder
- Patented rotating tray
- Double-wall insulation
- Reaches up to 900 degrees Fahrenheit
- Cooks pizzas in as little as 90 seconds
Cons
- Requires some basic assembly
via merchant
Authentic pizza ovens come in tons of different styles, but this Talavera clay pizza oven is one of the prettiest. The oven works much like the Kamado grill, since it uses ceramic clay for insulation. It fires up personal-sized pies quickly using temperatures that reach 660 degrees Fahrenheit. Refractory cement insulation keeps it hot for about 20 minutes without maintaining the flame.
Because the clay exterior is so inviting, it doubles as a fire feature for chilly nights. The included ember rake makes it easy to keep the flame going for longer if you’re firing multiple pizzas or enjoying the warmth on the patio.
Pros
- Holds heat for 20 minutes
- Pizzas cook in two minutes
- Chimney hole for ventilation
- Ember rake and clay pizza plate included
Cons
- Pizzas are limited to 10 inches or less
What to Look for When Buying an Outdoor Pizza Oven
If your family has grown to appreciate the joys of cooking, dining and relaxing in the comfort of your yard, it might be time to add an outdoor pizza oven to the fun. Pizza is a nearly universal crowd pleaser, and it’s easy to make, too. When shopping for the best outdoor pizza oven for you, keep the following points in mind:
- Budget:Â You can spend as little as $50 for a starter model or thousands for a statement pizza oven. If you’re not sure you’ll take to this new hobby, start with something modest. You can always upgrade.
- Frequency of use: If pizza making is more of a curiosity than a passion, it makes sense to go with something smaller and less expensive. But if pizza runs through your veins, consider an oven that can crank out a lot of pizzas in a short period of time.
- Space:Â If you’ve got a huge backyard, a big oven will look right at home. Conversely, something large might seem oversized in a small space. Consider proportions, location and the outdoor lighting you have available.
- Installation: Does the oven require a masonry base and facing? Do you want to mount it on a countertop? If it runs on natural gas, can you do the hookup? If you need to call a pro for professional pizza oven kit installation, factor that expense into your budget.
Types of Outdoor Pizza Ovens
The first decision to make when choosing the best pizza oven is whether or not you want a portable or stationary oven. Fortunately, the exploding popularity of pizza ovens means that you have a lot of versions to choose from. Here are the most common styles:
- Wood-fired: Just like the real thing, these pizza ovens require you to build a fire in the oven on top or to the rear of the cooking surface. Wood-fired ovens may be fueled by pellets or kiln-dried wood, either of which give your pizza a nice, smoky taste. It’s the most traditional method of cooking pizza, but this fire does need tending. You also need someplace to store firewood or pellets.
- Gas and propane: If you have a natural gas connection at your house, you can hook a gas-fueled pizza oven up to it and start cooking. Otherwise, gas pizza ovens require propane tanks, which take up a lot of space and may run dry when hungry guests want their pizza. However, it’s usually easy to regulate the heat on gas ovens, which is why they appeal to a lot of home chefs.
- Charcoal/grill: Less popular, charcoal or grill pizza ovens sit on top of a traditional grill and use the grill’s heat source. For many novice pizza chefs, it’s a good entry-level option. However, it can be more difficult to get hot and keep hot for consistent cooking.
- Electric: An electric pizza oven is typically designed for inside use, but there’s no reason that you can’t move it outdoors for pizza making. The downside is usually its small size, the amount of time it takes it to heat up and the evenness of cooking. But there’s a big upside, too: It’s generally portable and inexpensive.
Why You Should Trust Us
I’m a travel, lifestyle and home improvement writer based in rural Umbria, Italy. My husband is a stonemason and together, we are passionate about the great outdoors, endless home improvement projects, our tween daughter and dogs. I cover a variety of topics for Family Handyman and am always ready to test out a new pizza oven or fire pit. We consulted Anthony Falco, an international pizza consultant, cookbook author and illustrator, to make sure we were on the right track.
How We Found the Best Outdoor Pizza Ovens
We take our pizza ovens seriously—that’s why we tested a number of pizza ovens to ensure that our top picks are truly the best. Through personal testing (tasting and baking) to thoroughly combing through reviews, videos and doing our own independent research, we were able to narrow down our list of the best outdoor fireplaces with pizza ovens down to the top 10.
FAQ
What is needed for an outdoor pizza oven?
Falco says that in terms of accessories, not much is required to start slinging dough. He suggests having a great pizza peel and a raised resting rack on a half sheet, as they’re two of the most important pizza oven accessories.
Do you need planning permission for an outdoor pizza oven?
While smaller pizza ovens, like an Ooni or Gozney, don’t require a permit, Falco suggests checking with your local department of buildings or homeowners association (HOA) before installing anything more substantial than that.
Source:
- Anthony Falco, an international pizza consultant, cookbook author and illustrator