Collection: Pizza Ovens

A pizza oven is an unusually social piece of equipment. Unlike a barbecue, where one person cooks and everyone else waits, a pizza oven runs in ninety-second cycles, which means people gather, assemble their own, and keep going.

Fuel type is the first decision. Wood delivers the flavour and the ritual, but needs twenty minutes or more to come up to temperature and attention to keep there. Gas is ready in a fraction of the time and holds heat steadily, which matters far more than purists admit on a weeknight. Some ovens do both.

Temperature is what separates a pizza oven from an oven. True Neapolitan pizza wants 450–500°C, which cooks a base in sixty to ninety seconds. Anything that tops out around 300°C will make good flatbread, but not that. Think beyond pizza.